Khachapuri in Megrelian style
Источник фото: https://ru.123rf.com/profile_vershininphoto
In this recipe we prepare Khachapuri in Megrelian style. The dish is baked in the oven and consists of 2 layers of cheese.
Megrelian khachapuri differs from other types of Georgian khachapuri in that they are baked in the oven and a double layer of cheese is used in the preparation - inside and outside. It turns out very tasty, crispy crust and juicy filling. I recommend trying it!
Ингредиенты
For the test:
Kefir -125 ml.
Sour cream - 125 ml.
Butter - 80 g
Flour - 300 g
Salt - 0.5 tsp.
Soda -0.5 tsp.
Sugar - 0.5 tbsp.
Filling:
Sulguni cheese
Egg for lubrication
Рецепт
1. Dissolve sour cream in kefir, add sugar, salt and soda. Let stand for about five minutes so that the soda reacts with kefir. The mass will become fluffy. Pour in the melted butter.
2. Then add flour and knead into a soft dough.
3. Knead the dough a little on the table and leave it under a towel while the filling is prepared.
4. For the filling, they usually use only pickled cheese - suluguni. It should be grated on a coarse grater.
5. Roll out the dough to about 5 mm thick. Place most of the cheese in the center, leaving a smaller part for sprinkling.
6. Gather the dough from the edges to the center, as is usually done in khinkali. Try to expel the air from inside so that the dough does not bubble or tear when rolling. You can tear off the knot or distribute this part of the dough evenly.
7. Roll out the resulting knot into a flat pie again. Be careful not to tear the dough! Transfer it to a baking sheet, brush with egg and sprinkle with remaining cheese. Bake the pie in an oven preheated to 190-200 degrees until the top is browned. Usually 20 minutes.
8. The finished pie can be immediately cut into 4 parts and served while it is hot.
9. Bon appetit!