Why You’ll Love This Recipe!
Cheesy Khachapuri combines the simplicity of bread with the rich, satisfying taste of melted cheese. It’s a perfect blend of crispy and creamy textures, making it an ideal comfort food. Not only is it delicious, but also fun to make and perfect for sharing with friends and family.
Cheesy Khachapuri is a traditional Georgian dish, known for its irresistibly gooey cheese filling, comforting bread crust, and delightful flavors.
Here’s a complete guide to making Cheesy Khachapuri
Prep/Cooking Time
- Preparation Time: 1 hour 15 minutes (includes dough rising)
- Cooking Time: 20-25 minutes
- Total Time: About 1 hour 40 minutes
Ingredients
For the Dough:
- All-purpose flour: 500 grams (17.6 ounces)
- Warm water: 300 ml (10 ounces)
- Instant yeast: 7 grams (0.25 ounces)
- Sugar: 1 teaspoon (4 grams)
- Salt: 1 teaspoon (5 grams)
- Olive oil: 2 tablespoons (30 ml)
For the Filling:
- Shredded mozzarella cheese: 200 grams (7 ounces)
- Feta cheese, crumbled: 150 grams (5.3 ounces)
- Egg: 1 large
- Unsalted butter: 1 tablespoon (14 grams)
Instructions
- Prepare the Dough:
- In a large bowl, mix flour, yeast, sugar, and salt.
- Add warm water and olive oil. Mix until a dough forms.
- Knead on a floured surface for about 10 minutes until smooth.
- Place in a greased bowl, cover, and let rise for 1 hour.
- Preheat Oven:
- Preheat your oven to 250°C (482°F).
- Prepare Filling:
- In a bowl, mix together mozzarella and feta cheese.
- Assemble Khachapuri:
- Divide the dough into two parts.
- Roll each part into an oval shape, about 1/4 inch thick.
- Add cheese mixture in the center, leaving a border.
- Fold the edges over the cheese, twisting the ends to form a boat shape.
- Let them rest for 10 minutes.
- Bake:
- Bake for about 15 minutes.
- Crack an egg on top of each Khachapuri and bake for an additional 5 minutes.
- Finish:
- Add a knob of butter on top and serve hot.
Best Tips to Perfection
- Ensure the water is warm, not hot, to activate the yeast without killing it.
- Don’t skip the resting time for the dough; it’s essential for a light, airy bread.
- Be generous with the cheese for a gooey, delicious filling.
Optional Ingredients
- Add a handful of chopped spinach or herbs to the cheese mixture for extra flavor.
- A sprinkle of chili flakes can add a nice heat.
Serving Suggestions
Serve Khachapuri with a fresh salad or pickled vegetables to balance the richness of the cheese. It’s best enjoyed hot, right out of the oven.
Nutrient Information Per Serving
(Approximate values for half a Khachapuri)
- Calories: 800-900
- Protein: 35-40 g
- Carbohydrates: 80-90 g
- Fat: 40-50 g
Storing and Reheating
- Storage: Wrap leftovers in foil and store in the refrigerator for up to 2 days.
- Reheating: Reheat in an oven or toaster oven at 180°C (356°F) until warm and crispy.
Origin and Folklore
Khachapuri is a staple in Georgian cuisine and each region has its unique variation. It’s said to represent the sun (egg) and the sea (cheese), symbolizing the Georgian landscape. Traditionally, it’s a social food, often enjoyed at gatherings, reflecting the communal nature of Georgian culture.
If you’re interested at all in geography….
Georgia is a country located at the crossroads of Eastern Europe and Western Asia. It’s bordered by the Black Sea to the west, Russia to the north, Turkey and Armenia to the south, and Azerbaijan to the southeast.
This unique geographical position places Georgia at a cultural and historical intersection, where influences from Europe, Asia, and the Middle East converge, making it a land of rich diversity in terms of culture, language, and history.
The capital and largest city of Georgia is Tbilisi, known for its picturesque architecture and vibrant cultural scene.
Enjoy your delicious, homemade Cheesy Khachapuri!
(Maybe even share the fun facts with your meal mates!)
By the way, not to get too “cheesy” on you, you may also like this Creamy Mac ‘n Cheese…
AND…This dish also goes super well with Ratatouille! Try to say that together ten times… Khachapuri (sounds like: cash-a-poo-ery) and Ratatouille! Haha!
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