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It's another amazingly rich and hefty dish from the great mountainous land of Georgia! This stuff - called khachapuri (yes, you must create phlegm to pronounce it correctly) - is the staple Georgian food, found on every street corner. The Georgians swear that it makes them live past one hundred.
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Signing UpStep 1The Dough - The CuisineArt Method
My pastry dough method always involves a cuisineart. It is infinitely easier than trying to "cut" in the butter by hand. All you have to do is (1) get a cuisineart, and (2) get to know the pulse button on it.
For this recipe, you take 2 cups flour, 11/2 tbsps butter and 1 tsp salt and pulse them in the cuisineart until the mixture resembles a coarsemeal (see photo). Then stir in one egg and 1/4 cups of youghurt (preferably not non-fat) and form a ball. You may need to add a bit of water to get the whole thing to stick together. Even if it's a bit crumbly, don't worry - that's actually good. Just gather it up into saran wrap, squish it into a ball and put it in the fridge for about an hour or so.
For this recipe, you take 2 cups flour, 11/2 tbsps butter and 1 tsp salt and pulse them in the cuisineart until the mixture resembles a coarsemeal (see photo). Then stir in one egg and 1/4 cups of youghurt (preferably not non-fat) and form a ball. You may need to add a bit of water to get the whole thing to stick together. Even if it's a bit crumbly, don't worry - that's actually good. Just gather it up into saran wrap, squish it into a ball and put it in the fridge for about an hour or so.
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Oct 30, 2007. 3:20 PMstudentjora
says:
NO WAY GOAT !!! do not do it , folks. - 1 part cottage cheese, 1 part ricotta, - 3 parts FETA, and 4 parts mozzarella a must.:)) and can use raising dough as well.)
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Aug 5, 2006. 11:49 AMchouette
says:
This is like a khachapuri I had at a teeny hole in the wall in Moscow. So salty, so rich, so effing delicious. With some lobio? Come on. Good call on the goat cheese. This is a good recipe for making individual pies as well...
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Jul 14, 2006. 9:35 AMAPOCALYPTiC ONi
says:
Yummy. I cooked one for my breakfast today, and its the best one i have had for a while. Also, I had a little cheese left, so i put it on top about 1/2 hour before it was done. This is the best khachapuri i have ever had. It is also the only khatchupuri i have ever had, but that doesnt matter probably. On a similar note, I had to improvise when preparing the cheese, and ended up with a mix of 2/3 swiss and 1/3 seven year aged cheddar. Delicious!
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Jan 13, 2006. 1:03 PMpenguin
says:
Your recipe was really tasty. I enjoyed eating this for days. The dough was different from other khachapuri I've had before which was flaky like a croissant or phyllo dough, but still liked this one very much.
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Aug 22, 2005. 10:44 AMmustangsally
says:
That is a kick-ass radio in the background! Where can I get one?
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