Khachapuri is a Georgian staple, so much so that khachapuri prices can be used to measure different inflation rates in different Georgian cities. In short, khachapuri is a cheese-filled bread that can take on a wide range of forms in a wide range of both Georgian and non-Georgian regions. However, the Adjarian version of khachapuri is one of the most unusual, which might have contributed to its widespread popularity.
What Stands Out About Khachapuri?
Some khachapuri have circular shapes, while others have square shapes. Moreover, other kinds of khachapuri can resemble everything from calzones to sauceless lasagnas because of their layered nature. In the case of the Adjarian khachapuri, it stands out because it comes in a boat shape, with the result that it has an open face on top that can be used to hold the raw egg plus the pat of butter that make up its most recognizable element.
How Can You Make Khachapuri?
Generally speaking, the process for making an Adjarian khachapuri is pretty simple and straightforward, as shown by this tried and true recipe. In short, the process starts with making yeasted dough, letting the yeasted dough rise, rolling the yeasted dough into a rough circle, sprinkling the top and bottom edges with cheese, rolling the circle towards the center into a rough boat shape, and then pinching the ends to complete the boat shape. The open face can now be filled in with more cheese before the khachapuri is put in the oven for cooking. Once the crust has turned golden while the cheese has started to bubble, it will be time to remove the khachapuri so that the raw egg can be put in the center. After which, it should take about two to three minutes of further cooking before the khachapuri is ready to eat.
Are There Variations On Khachapuri?
Since khachapuri is a staple, it stands to reason that interested individuals have engaged in a great deal of experimentation. The different forms of khachapuri from different regions are an excellent example of this experimentation. However, it isn’t unusual to see different khachapuri using different ingredients as well.
For example, the traditional cheese used for khachapuri is sulguni, which is a kind of cheese that has been matured in a brine solution. However, it is interesting to note that sulguni can be made using either cow’s milk, buffalo’s milk, or a mix of both kinds of milk. Moreover, some khachapuri recipes call for aged sulguni, while other khachapuri call for fresh sulguni. Of course, there are plenty of other cheeses that see use for khachapuri as well, thus making for even more exciting possibilities.