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The Hirshon Georgian Ajarian Khachapuri – აჭარული ხაჭაპური


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • Dough (From a King Arthur Flour Recipe):

  • 1 cup (8 ounces) milk, scalded
  • 3 tablespoons (1 1/2 ounces) unsalted butter
  • 1 tablespoon non-diastatic malt powder OR 1 ½ teaspoons sugar
  • ½ teaspoon ground coriander seed
  • 1 ½ teaspoons salt
  • 2 teaspoons instant yeast
  • 3 ¼ cups (12 ¾ ounces) King Arthur Unbleached All-Purpose Flour
  • ***
  • For the filling:
  • 3 organic AA eggs, separated
  • 20 grams butter – TFD prefers Kerry brand from Ireland
  • 100 grams of Sulguni cheese and 100 grams of Imeretian cheese (outside of Georgia, you can approximate the proper flavor and texture with 4 ounces of mozzarella, 1 ½ ounces of grated bryndza cheese, 1 ounce of grated havarti and ½ ounce of finely-crumbled mountain gorgonzola, cabrales or stilton cheese
  • Freshly-ground pepper
  • 1 grated Georgian garlic clove (optional, TFD addition)
  • 1 tbsp. mixed dried tarragon, basil and marjoram (optional, TFD addition)
  • Red pepper flakes (optional TFD addition, but He prefers it)
  • to garnish – a large pat of Irish butter and one of the separated eggs, yolk only

Instructions

  1. Dough: Heat the butter and milk in a small saucepan, or in the microwave, till the butter has melted. Put the malt powder, coriander and salt in a medium-sized bowl, and pour the hot milk over them, stirring to combine and to dissolve the malt or sugar. Set aside to cool to lukewarm.
  2. Add the instant yeast and flour to the milk mixture and stir to form a shaggy mass. Set this rough dough aside for 30 minutes.
  3. Knead the dough until it’s smooth — in a bread machine set on the dough cycle, about 2 minutes in a food processor, 6 to 8 minutes by electric stand mixer, or 8 to 10 minutes by hand. Put the dough in a greased bowl, turn it over to coat the entire surface, and cover the bowl. Let the dough rise for 1 to 1 ½ hours, or until it increases in size by at least one-third.
  4. Grate the hard cheeses.
  5. Add the grated cheeses, non-grated cheese, ground pepper, optional dried herbs, optional garlic, one egg and butter to a mixing bowl.
  6. Mix the ingredients with a fork.
  7. Separate one egg yolk and stir in a dish. This will be used later to glaze the khachapuri.
  8. Knead the dough before using. Leave for 10 minutes and then make a flattish boat shape.
  9. Spread the cheese filling onto the middle of the dough.
  10. Fold the sides and ends of the dough, as in the picture above.
  11. Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated hot oven (ideally on a cornmeal-dusted pizza stone or pizza steel) for about 12 minutes at a high temperature.
  12. After 12 minutes take out the khachapuri, glaze the dough surface with the egg yolk.
  13. Bake for 3 minutes at a high temperature. Remove and let cool slightly.
  14. Serving: The Ajarian khachapuri is served hot and traditionally garnished with butter and a single egg yolk. The cheese filling, butter and egg are mixed together in front of your guests with a knife and fork and eaten together with little pieces of the bread part of the khachapuri. Enjoy with optional red pepper flakes.
  • Category: Recipes

Nutrition

  • Calories: 748.31 kcal
  • Sugar: 6.53 g
  • Sodium: 588.1 mg
  • Fat: 35.64 g
  • Saturated Fat: 19.96 g
  • Trans Fat: 1.11 g
  • Carbohydrates: 77.67 g
  • Fiber: 3.46 g
  • Protein: 28.36 g
  • Cholesterol: 210.25 mg
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