Adjarian Khachapuri

Do not try to figure out the most correct recipe for Adjarian khachapuri, because it simply does not exist. More precisely, each Georgian mistress has her own, inherited from her grandmother-great-grandmother, who came to her in a similar way. But despite all this, it is easy to distinguish the Adjarian version, for example, from the Imeretian or Megrelian one - by the characteristic shape of the khachapuri in the form of a boat with cheese filling and an egg. Many people wonder how this miracle is properly eaten. First of all, with your hands, and not with a fork and knife. You should start eating Adjarian khachapuri from the edge of the “boat”. Break off the tail and mix the cheese filling with the egg with it. Put a piece soaked in this mixture into your mouth. And so continue on. Finally, there will be the bottom of the Adjarian khachapuri, which you will undoubtedly also eat with great pleasure.

Ingredients

• Imeretian cheese - 1 kg
• drinking water - 150 ml
• eggs - 8-10 pcs.
• butter - 100 g
• flour - 1 kg + 2-4 tbsp. l. for rolling out the dough
• drinking water - 250 ml
• milk - 250 ml
• dry yeast - 1 tbsp. l.
• sugar - 1 tsp
• salt - 1 tsp
• vegetable oil - 1 tbsp. l.

Directions

1. Make a dough for Adjarian khachapuri. To do this, sift the flour into a large bowl through a fine sieve. Pour in warm water mixed with milk, add yeast, sugar, salt and vegetable oil.
2. Stir all ingredients until a smooth dough is obtained with a uniform consistency. Cover the bowl of khachapuri dough with a clean towel and place in a warm place for 1.5-2 hours.
3. When the dough rises in the bowl, wrap your hands around it and knead. Cover with a towel and let rise again for 1-1.5 hours. The dough should become fluffy, airy.
4. While the dough is right, prepare the filling for the Adjarian khachapuri. Grate Imeretian cheese in a large bowl on a coarse grater. Mash with your hands or a crush. Pour in water and stir until a thick gruel is obtained.
5. Put the dough on a table covered with flour. Divide into approximately 200 g portions and form into balls. Leave for 10 minutes at room temperature.
6. Roll each ball into a small circle. Then roll the edges with a roll from both sides to the center, fasten the ends and pinch. Spread to the sides to get the "boats".
7. Fill the resulting "boats" with the previously prepared cheese filling and place on a baking sheet lined with baking paper. Place the khachapuri in an oven heated to 240 ° C for 15 minutes.
8. Then remove the baking sheet with Adjarian khachapuri from the oven. Release 1 egg for each. Place in the oven for another 2 minutes. Serve on the table, spreading pieces of butter over the khachapuri.