KHACHAPURI
While in Russia, where we adopted our two children, my husband and I discovered these marvelous cheese pies. The traditional pastries, named khachapuri, can be served with a salad for a celebratory supper or shaped into bite-sized hors d'oeuvres. -Rachel Sauder, Tremont, Illinois
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm milk. Stir in butter and honey. In another bowl, combine 1-3/4 cups flour, salt and coriander; gradually add to yeast mixture, beating until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Let rise until doubled, about 30 minutes. Turn onto a lightly floured surface; divide into six balls. Roll each into a 6-1/2-in. circle., In a small bowl, combine egg and cheese. Mound about 1/2 cup cheese mixture in the center of each circle. Fold dough over filling, gathering and twisting into a knot to seal. Place on an ungreased baking sheet. Let stand for 10 minutes. Bake at 375° for 30-35 minutes or until lightly browned. Serve immediately.
Nutrition Facts : Calories 511 calories, Fat 30g fat (18g saturated fat), Cholesterol 128mg cholesterol, Sodium 820mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 2g fiber), Protein 21g protein.
KHACHAPURI
This delicious Eastern European bread is great for breakfast or as a party snack!
Provided by Booksie B
Categories Bread Yeast Bread Recipes
Time 3h25m
Yield 12
Number Of Ingredients 9
Steps:
- Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
- Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted, about 5 minutes.
- Beat milk mixture into the flour mixture on low speed until just combined. Increase speed to medium and beat until smooth, about 2 minutes. Add remaining 2 cups flour; beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic, about 10 minutes.
- Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour.
- Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan.
- Gently punch down dough and roll into a circular shape. Transfer to the baking pan.
- Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot.
- Let dough rest, 10 to 15 minutes. Brush with egg white.
- Bake in the preheated oven until golden brown, about 1 hour.
Nutrition Facts : Calories 388.9 calories, Carbohydrate 35.1 g, Cholesterol 68.9 mg, Fat 20.6 g, Fiber 1.4 g, Protein 15.5 g, SaturatedFat 9.1 g, Sodium 734.4 mg, Sugar 2.8 g
KHACHAPURI (GEORGIAN CHEESE BREAD)
With a cheese-stuffed crust and an egg baked into the center, this boat-shaped Georgian bread is so fun and versatile, there's only a matter of time before it's delivered to every home for pizza night and ordered from every brunch menu the morning after. They take a little finesse but the payoff is well worth it; after all, what more could you want other than cheesy, soft-while-chewy bread dipped in its own bed of runny egg yolk and molten cheese?
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 1h55m
Yield 4
Number Of Ingredients 14
Steps:
- Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
- Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
- Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.
- Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
- Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
- Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
- Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.
Nutrition Facts : Calories 692.2 calories, Carbohydrate 60.8 g, Cholesterol 196.9 mg, Fat 34.3 g, Fiber 2.3 g, Protein 34 g, SaturatedFat 20.2 g, Sodium 1983.2 mg, Sugar 6.2 g
KHACHAPURI
"Khachapuri" literally translates from Georgian to mean "cottage cheese bread". It can vary in terms of styles, but the most common style has a canoe-shaped bread filled with a mix of cheeses including a sheep's milk feta. For a meal, you can crack and egg on top and bake it.Makes 6 large cheese breads.
Provided by Anna Olson
Categories bake,Bake With Anna Olson,bread,cheese,European
Time 50m
Number Of Ingredients 14
Steps:
- For the dough, place the flour, sugar, yeast and salt in a stand mixer fitted with a paddle attachment*. Mix the water and milk together and test that the temperature is no more than 115°F (46°C). Add this all at once to the flour, add the oil and mix on low speed until most of the flour is absorbed and then increase the speed one level and knead until the dough is smooth and elastic, about 6 minutes. The dough will stick at the bottom of the bowl but clean the sides of the bowl as it mixes. Place the dough into a clean bowl, cover the bowl with plastic wrap and let this sit on the counter until doubled in size, about an hour.
- *If mixing by hand, follow the above instructions, but mix the dough in a bowl until it becomes too difficult to do so, then turn the dough out onto the counter and knead by hand until the dough becomes smooth and elastic, about 8 minutes.
- Stir the cheese together and set aside. Melt the butter with the garlic and set aside, re-melting the butter if needed. Line 2 baking trays with parchment paper.
- Turn the risen dough out onto a lightly floured surface and divide into 6 pieces. Roll out a piece of dough into a circle about 10-inches (25 cm) across and just over 1/4-inch (6 mm) thick. Brush the dough with garlic butter and sprinkle an even layer of cheese on top. Roll up the dough from opposing sides, stretching the dough and little and rolling in some of the cheese as you go, and stop when there is a 2 to 3-inch (5 to 7.5 cm) gap in the centre. Pinch the edges of the dough together so that the result looks like a boat, or canoe more specifically. Place a few strips of roasted red pepper on top (inside the "boat") and place this on the baking tray. Repeat with the remaining pieces of dough and cover both trays with a tea towel and let this sit for 30 minutes.
- Preheat the oven to 400°F (200°C). Bake the khachapouri for 20-30 minutes, until the dough has browned and the cheese has melted and is bubbling a little. If you want to serve this with an egg on top, remove the khachapouri at the 15-minute mark and break an egg in the centre of each and return to the oven, baking until it is as set as you wish. Brush the remaining garlic butter on top and sprinkle with green onions.
- Serve the khachapouri hot. They are best the day they are baked, but the can be reheated.
KHACHAPURI (GEORGIAN CHEESE-FILLED BREAD)
This Adjaran Khachapuri is sometimes called a cheese boat. It's a Georgian specialty: a luscious cheesy, eggy, buttery bath to dip bread into.
Provided by Olia Hercules
Yield Makes 6
Number Of Ingredients 10
Steps:
- To make the dough, mix the yeast with the sugar, water, flour, and salt in a bowl. Cover the bowl with clingfilm and either leave in the refrigerator overnight or somewhere in your kitchen for an hour or so until doubled in size.
- For the filling, mix the cheeses with the single egg yolk and use a fork to mash well.
- Preheat the oven to its highest setting and heat a couple of baking sheets-or a pizza stone if you have one.
- Flour your work surface really well. Cover your hands in flour and scrape the dough on to your work surface. Knead it in the flour a little if it's too sticky. Divide the dough into 6 pieces (each piece should be about 100 g (3½ oz). Roll out each piece of dough on a lightly floured work surface into a 18 cm (7-inch) round. Stretch either side of each round to elongate and then pile 100 g (3½ oz) of filling in the centre, leaving a 5 mm (¼ inch) border around the edge. Bring two sides of the dough up to meet in the middle and pinch a seam together to seal, similar to a Cornish pasty. Press down with the flat of your hand to flatten it, then flip it over so the seam is face down. With a sharp knife, make a slash along the middle of the dough and push the sides open to expose the filling. Repeat with the rest of the dough and filling to make 6 khachapuris.
- Slide the khachapuris on to the hot baking trays and bake for 10 minutes until the sides turn golden. Crack an egg into the centre of each, then bake for a further 2-3 minutes. To eat, pinch the dough from one end and use it to dip and mix the runny egg yolk into the filling.
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KHACHAPURI (GEORGIAN CHEESE BREAD) RECIPE | KING ARTHUR …
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- To make the dough: Heat the butter and milk together in a small saucepan or in the microwave until the butter melts., Place the sugar (or malt powder), coriander, and salt in a large bowl, and pour the hot milk over it, stirring to dissolve the sugar. Cool to lukewarm, about 100°F to 110°F.
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir in the yeast and flour, mixing until a shaggy mass forms. Cover with plastic wrap or a reusable bowl cover and let rest for 10 minutes.
- After the rest, knead until smooth; 8 to 10 minutes by hand, or 6 to 8 minutes at medium speed in a mixer. Knead in an additional 1 to 2 tablespoons flour if the dough is uncomfortably sticky.
- Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours, until it increases in size by at least one third.
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