Inspired by a traditional dish from the Republic of Georgia, our khachapuri recipe blends farm-fresh eggs with two kinds of cheese and fresh herbs. All of this goodness is sheltered in ovals of scratch-made dough. The results? Bites of quiche-like filling, dippy eggs, and light, crispy bread.
The History of Khachapuri
The history of khachapuri dates back to ancient Georgia. Georgian culture is famous for its hospitality, including as the birthplace of wine. Some say khachapuri originated as a way to combine the country’s abundant dairy resources with a staple food of celebratory Georgian feasts, bread. Over time, regional variations of developed. One of the most famous is “Adjarian khachapuri,” which features an open-faced bread boat filled with cheese, topped with a raw egg and a pat of butter. This variation is particularly popular in the seaside city of Batumi, located on the Black Sea coast. Khachapuri remains a symbol of Georgian hospitality around hte world.
Khachapuri
Description
A cheese-filled recipe from the Republic of Georgia.
Ingredients
For the dough:
- 3 tbsp unsalted butter from
- 1 cup milk from
- 1 1/2 tsp granulated sugar
- 1 1/2 tsp salt
- 2 tsp instant yeast or active dry yeast
- 2 3/4 cups bread flour
For the filling:
- 2 cups Moshannon cheese
- 1/2 cup ricotta cheese
- 1/2 cup crumbled feta cheese
- 1 large egg
- 2 tbsp bread flour
- 1/2 tsp table salt
- 1/2–1 tsp coarsely ground black pepper
- 2 tbsp coarsely chopped flat-leaf parsley
- 2 tbsp finely chopped chives
For assembly:
- Homemade dough
- Khachapuri filling
- Egg wash
- 8 quail eggs for garnish
- Additional fresh herbs for garnish
Instructions
For the dough:
- Heat the butter and milk together in a small saucepan or in the microwave until the butter melts.
- Place the sugar and salt in a large bowl, and pour the hot milk over it, stirring to dissolve the sugar. Cool to lukewarm, about 100-110 degrees.
- Stir in the yeast and flour, mixing until a shaggy mass forms. Cover with plastic wrap and let rest for 10 minutes.
- After the rest, knead until smooth: 8-10 minutes by hand, or 6-8 minutes at medium speed in a mixer. Knead in an additional 1-2 tablespoons flour if the dough is uncomfortably sticky.
- Place the dough in a greased bowl, cover, and let rise for 1-1 1/2 hours, until it increases in size by at least one-third.
For the filling:
- Place all the ingredients in a large mixing bowl and beat to combine, or pulse everything together briefly with a food processor.
For assembly:
- Line two baking sheets with parchment. Turn out the risen dough onto a lightly floured surface and divide it into 4 equal pieces.
- Roll each piece into an oval shape about 10 inches long and 6 inches wide. Cover with greased plastic wrap, and let rest for 15 minutes.
- Spoon ¼ of the cheese mixture into the center of each and spread to within 1 inch of the edges.
- Pull the dough’s edges up around the cheese, folding and twisting the ends to form a boat shape.
- Cover and let rise for 20 minutes, or until puffy but not doubled. While the breads are rising, preheat the oven to 375 degrees with two racks toward the center.
- Brush the exposed edges of the khachapuri with an egg wash and bake for 15-20 minutes, until they feel set; they will not have started to brown nor will the filling be bubbly, but don’t worry! They’ll continue to bake once you add the egg-and-butter garnish.
- Remove from the oven and use the back of a spoon to make an indentation about 3 inches across in the filling of each khachapuri. Crack two quail eggs into each and bake for an additional 8-10 minutes (for soft-set eggs), or 12-15 minutes (for firmer eggs).
- Remove from the oven and serve warm. Garnish with additional fresh herbs, if desired.
Story by Keith Recker
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
Dinnerware courtesy of Blue Pheasant
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