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Khachapuri appetizer Abkhazian

0

150 min

Abkhazian Khachapuri

Abkhazian Khachapuri Photo 1

Time

150 min

Serving

12 persons

Calories

0

Rating

4.00★ (1)

Author: Monica Feluchi

This Abkhazian Khachapuri cannot leave anyone indifferent – so delicious, unusual and aromatic it is! If you have never cooked it before, it is high time to do that now! The appetizer comes with cheese topping and is very easy to cook!

Ingredients

  • flour: 1000 g
  • Adygei cheese: 1500 g
  • milk: 400 ml
  • butter: 125 g (100 g for the dough and 25 g to cover the bottom of the baking form)
  • egg: 1 piece
  • sugar: 1 Tbsp
  • salt: 1 tsp
  • dry yeast: 10 g

Metric Conversion

Stages of cooking

Abkhazian Khachapuri Photo 2 1
Abkhazian Khachapuri Photo 3 2
Abkhazian Khachapuri Photo 4 3
Abkhazian Khachapuri Photo 5 4
Abkhazian Khachapuri Photo 6 5
  1. Let’s prepare the brew first. Mix warm milk, dry yeast, sugar and 0.5 cup of flour well until the brew becomes smooth. Leave it on the table for about 10-15 minutes. Then melt the butter and sift the flour. Add one egg, salt, brew and start kneading the dough, gradually adding the butter you have just melted. As soon as the dough is ready, cover it with a towel and leave in a warm place for 1 hour

    Abkhazian Khachapuri Photo 2
  2. When you notice that the dough has risen, knead it once again and leave for 2-3 hours. If you are pressed for time, though, you can omit this step and start cooking your Khachapuri right away

    Abkhazian Khachapuri Photo 3
  3. To cook the topping for your Khachapuri, grate the cheese. You can also mash it using a fork. If the cheese is not that salty, you can add more salt. Although the traditional Abkhazian Khachapuri has cheese topping, some people also add eggs, garlic, parsley or fennel. It is up to you to decide, what option to go for. 

    Abkhazian Khachapuri Photo 4
  4. Divide the dough into equal parts and form the "balls". Then press each ball to make a scone and put the topping inside. Pinch the edges and press the scones again with your palm to make them as flat as possible.   

    Abkhazian Khachapuri Photo 5
  5. Dredge your Khachapuri with flour and bake in the hot oven (250 degrees) for about 10 – 15 minutes until the scones become golden. As soon as your Khachapuri are ready, cover them with butter and serve hot! Enjoy! 

    Abkhazian Khachapuri Photo 6

History of the Abkhazian Khachapuri

Abkhazian Khachapuri is a traditional Georgian dish, which is popular all over the world. It originated in the region of Abkhazia, which is located on the eastern coast of the Black Sea, and today is a disputed territory. Khachapuri is an important part of Abkhazian and Georgian cuisine, and it is usually enjoyed as a snack or a breakfast dish.

Tips and Tricks for Abkhazian Khachapuri Recipe

To make the perfect Abkhazian Khachapuri, there are a few tips and tricks you should keep in mind:

  • For the dough, it is important to use warm milk and melt the butter beforehand. This will help the dough rise and make it softer.

  • Letting the dough rest for a few hours will also make it softer and more flavorful. However, if you are short on time, you can skip this step.

  • When forming the dough balls, make sure they are all equal in size to ensure even cooking.

  • You can add different herbs and spices to the cheese topping to make it more flavorful. Some options include garlic, red pepper flakes, and fresh herbs like parsley or fennel.

Tips for presenting the dish

Presentation is key when it comes to serving Abkhazian Khachapuri. Here are a few tips to make your dish look more appetizing:

  • Cut the Khachapuri into small pieces before serving, as they can be quite filling.

  • Add a sprig of parsley or fennel on top of the Khachapuri to add some color and freshness.

  • Serve the Khachapuri on a wooden board or a traditional Georgian plate to add some authenticity to the presentation.

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