Khachapuri in Adjarian “Heart”
Источник фото: https://ru.123rf.com/profile_sedaeva
The original way of shaping khachapuri is romantic! And the recipe for khachapuri with cheese and cottage cheese is quite classic.
When I prepared this version of Adjarian-style khachapuri, I wanted to point out that it was non-classical, amateur, etc. And then, on the eve of Valentine’s Day, I saw on social networks an advertisement for Georgian cuisine establishments with khachapuri of exactly this shape! By the way, you don’t have to wait for February 14, March 8 or any other calendar occasion, make yourself and your loved ones happy any day...
For Adjarian khachapuri “Heart”, prepare the ingredients according to the list for the recipe.
Ингредиенты
Yeast dough - about 200 g
Young cheese - about 100 g
Cottage cheese - about 50 g
Egg - 2 pcs.
Salt - to taste
Vegetable oil - for baking sheet
Optional for serving:
Dry aromatic herbs - to taste
Butter - 30 g
Рецепт
1. The most common dough is suitable - yeast dough (either purchased, or prepared independently according to a recipe from our website). Imeretian cheese is desirable, but take any young, pickled cheese such as Suluguni, Adyghe, feta cheese. If the cheese is very salty, then add more cottage cheese, for example 1:1. For the filling you need to grate the cheese. Set aside a little for sprinkling at the end of cooking. Use about a quarter of the cheese to form the sides of the khachapuri, and mix the rest with the cottage cheese.
2. On a floured surface, roll out the yeast dough into a roughly round thin cake.
3. Transfer the tortilla to a greased baking sheet. Sprinkle grated cheese on the edges of the flatbread on both sides and twist these edges 2-3 turns.
4. Give the workpiece a characteristic shape - a heart symbol, as shown in the photo. Place the cheese filling, making two small indentations so that you can add the eggs into them later.
5. Place the Adjarian-style khachapuri preparation in a preheated oven and bake at 200 degrees for about 15 minutes. The time depends on the properties of the oven, so focus on browning the sides, melting and a slight bubbling of the cheese filling. At this stage, you need to take the workpiece out of the oven and break two raw eggs onto it so that the yolk does not spread...
6. Then return the khachapuri back to the oven and bake for a few minutes until the white has set and turned white, and the yolk has formed a film but remains runny.
7. Sprinkle the finished hot Adjarian khachapuri in the shape of a heart with the remaining cheese, optionally with dry aromatic spices to your liking and accompany with a piece of butter. Break off a piece of the side, dip it in runny cheese and egg... mmm...