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Ajarian Khachapuri (Georgian Cheese and Egg Bread)

Ajarian Khachapuri (Georgian Cheese and Egg Bread)



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1. Combine milk and 2 tablespoons of butter in a saute pan and warm over medium heat. The mixture should become hot to the touch but should not be boiling.

2. Add the yeast and sugar and allow to sit for about 10 minutes (the yeast should begin to react and become frothy).

3. Add the flour and salt to bowl. Add the milk mixture and combine with your hands. Once the dough is formed, adjust with a little more water or flour until the mixture is elastic and the dough bounces back after being pressed with your finger.

4. Pour 1 Tablespoon of oil on your hands and continue to kneed for about 5 minutes.

5. Place the dough in a greased and covered bowl and allow to sit for about 45 minutes (until the dough has doubled in size).

6. In the mean time, combine the cheeses together in a bowl and set aside.

7. When the dough has risen, remove it from the bowl and kneed on a floured surface for about 10 minutes.

8. Cut the dough into 2 equal parts.

9. Roll the dough into an oval shape.

10. Place 1/2 of the cheese in the center of each loaf, leaving about 1/2 inch around the outside.

11. Pinch the ends together and fold the outside of the bread over, leaving the center exposed.

12. Twist each end once (see pictorial instructions and a video at the end of this recipe).

13. Whisk together the water and 1 egg, forming an egg wash. Brush the egg wash onto the dough around the edge of the loaf.

14. Repeat for the second loaf.

15. Place the bread on a cookie sheet and bake for 15 minutes at 450 degrees.

16. When the cheese starts to begin to brown, crack and egg into the center of each loaf and bake for another 5 - 6 minutes. The white should be almost set and the yolk should be runny.

17. Remove from the oven and top each loaf with 1 tablespoon of butter.

18. Serve warm.

19. To eat, mix the egg yolk into the cheese mixture, being sure to scoop some of the cheese from under the crust.

20. Rip the bread in chunks and dip inside the cheese mixture. Enjoy!


Recipes Around the World: Georgian Adjarian Khachapuri

I’ve been living in Tbilisi—the capital of Georgia, for just over a year now. In this time, I’ve fallen hard and fast for Georgian food. While many are quick to assume Georgian food is just a cousin to Russian cuisine thanks to their close proximity and intertwined history—they’re tragically wrong.

Thanks to its unique location on the Silk Road, Georgians adopted a mix of both foreign and regional specialties into their diet, making it one of the most unique and diverse cuisines in the world.

From slivers of eggplant smothered in garlicky walnut sauce and pomegranate seeds to spiced beef stew loaded with walnuts, herbs, and garlic galore, there’s always something new to try. By far, though, the crowd favorite is Adjarian Khachapuri. Hailing from Georgia’s Adjara region, this buttery, salty, bread boat of cheese is the stuff of dreams.

After taking a traditional cooking class from an adorable elderly couple and then endlessly trialing the recipe on my Georgian friends, I believe I have finally harnessed the magic of Adjarian Khachapuri. Today I will share that magic with you.

Here’s the recipe for how to make Adjarian Khachapuri—essentially Georgian cheese bread—at home!


Recipes Around the World: Georgian Adjarian Khachapuri

I’ve been living in Tbilisi—the capital of Georgia, for just over a year now. In this time, I’ve fallen hard and fast for Georgian food. While many are quick to assume Georgian food is just a cousin to Russian cuisine thanks to their close proximity and intertwined history—they’re tragically wrong.

Thanks to its unique location on the Silk Road, Georgians adopted a mix of both foreign and regional specialties into their diet, making it one of the most unique and diverse cuisines in the world.

From slivers of eggplant smothered in garlicky walnut sauce and pomegranate seeds to spiced beef stew loaded with walnuts, herbs, and garlic galore, there’s always something new to try. By far, though, the crowd favorite is Adjarian Khachapuri. Hailing from Georgia’s Adjara region, this buttery, salty, bread boat of cheese is the stuff of dreams.

After taking a traditional cooking class from an adorable elderly couple and then endlessly trialing the recipe on my Georgian friends, I believe I have finally harnessed the magic of Adjarian Khachapuri. Today I will share that magic with you.

Here’s the recipe for how to make Adjarian Khachapuri—essentially Georgian cheese bread—at home!


Recipes Around the World: Georgian Adjarian Khachapuri

I’ve been living in Tbilisi—the capital of Georgia, for just over a year now. In this time, I’ve fallen hard and fast for Georgian food. While many are quick to assume Georgian food is just a cousin to Russian cuisine thanks to their close proximity and intertwined history—they’re tragically wrong.

Thanks to its unique location on the Silk Road, Georgians adopted a mix of both foreign and regional specialties into their diet, making it one of the most unique and diverse cuisines in the world.

From slivers of eggplant smothered in garlicky walnut sauce and pomegranate seeds to spiced beef stew loaded with walnuts, herbs, and garlic galore, there’s always something new to try. By far, though, the crowd favorite is Adjarian Khachapuri. Hailing from Georgia’s Adjara region, this buttery, salty, bread boat of cheese is the stuff of dreams.

After taking a traditional cooking class from an adorable elderly couple and then endlessly trialing the recipe on my Georgian friends, I believe I have finally harnessed the magic of Adjarian Khachapuri. Today I will share that magic with you.

Here’s the recipe for how to make Adjarian Khachapuri—essentially Georgian cheese bread—at home!


Recipes Around the World: Georgian Adjarian Khachapuri

I’ve been living in Tbilisi—the capital of Georgia, for just over a year now. In this time, I’ve fallen hard and fast for Georgian food. While many are quick to assume Georgian food is just a cousin to Russian cuisine thanks to their close proximity and intertwined history—they’re tragically wrong.

Thanks to its unique location on the Silk Road, Georgians adopted a mix of both foreign and regional specialties into their diet, making it one of the most unique and diverse cuisines in the world.

From slivers of eggplant smothered in garlicky walnut sauce and pomegranate seeds to spiced beef stew loaded with walnuts, herbs, and garlic galore, there’s always something new to try. By far, though, the crowd favorite is Adjarian Khachapuri. Hailing from Georgia’s Adjara region, this buttery, salty, bread boat of cheese is the stuff of dreams.

After taking a traditional cooking class from an adorable elderly couple and then endlessly trialing the recipe on my Georgian friends, I believe I have finally harnessed the magic of Adjarian Khachapuri. Today I will share that magic with you.

Here’s the recipe for how to make Adjarian Khachapuri—essentially Georgian cheese bread—at home!


Recipes Around the World: Georgian Adjarian Khachapuri

I’ve been living in Tbilisi—the capital of Georgia, for just over a year now. In this time, I’ve fallen hard and fast for Georgian food. While many are quick to assume Georgian food is just a cousin to Russian cuisine thanks to their close proximity and intertwined history—they’re tragically wrong.

Thanks to its unique location on the Silk Road, Georgians adopted a mix of both foreign and regional specialties into their diet, making it one of the most unique and diverse cuisines in the world.

From slivers of eggplant smothered in garlicky walnut sauce and pomegranate seeds to spiced beef stew loaded with walnuts, herbs, and garlic galore, there’s always something new to try. By far, though, the crowd favorite is Adjarian Khachapuri. Hailing from Georgia’s Adjara region, this buttery, salty, bread boat of cheese is the stuff of dreams.

After taking a traditional cooking class from an adorable elderly couple and then endlessly trialing the recipe on my Georgian friends, I believe I have finally harnessed the magic of Adjarian Khachapuri. Today I will share that magic with you.

Here’s the recipe for how to make Adjarian Khachapuri—essentially Georgian cheese bread—at home!


Recipes Around the World: Georgian Adjarian Khachapuri

I’ve been living in Tbilisi—the capital of Georgia, for just over a year now. In this time, I’ve fallen hard and fast for Georgian food. While many are quick to assume Georgian food is just a cousin to Russian cuisine thanks to their close proximity and intertwined history—they’re tragically wrong.

Thanks to its unique location on the Silk Road, Georgians adopted a mix of both foreign and regional specialties into their diet, making it one of the most unique and diverse cuisines in the world.

From slivers of eggplant smothered in garlicky walnut sauce and pomegranate seeds to spiced beef stew loaded with walnuts, herbs, and garlic galore, there’s always something new to try. By far, though, the crowd favorite is Adjarian Khachapuri. Hailing from Georgia’s Adjara region, this buttery, salty, bread boat of cheese is the stuff of dreams.

After taking a traditional cooking class from an adorable elderly couple and then endlessly trialing the recipe on my Georgian friends, I believe I have finally harnessed the magic of Adjarian Khachapuri. Today I will share that magic with you.

Here’s the recipe for how to make Adjarian Khachapuri—essentially Georgian cheese bread—at home!


Recipes Around the World: Georgian Adjarian Khachapuri

I’ve been living in Tbilisi—the capital of Georgia, for just over a year now. In this time, I’ve fallen hard and fast for Georgian food. While many are quick to assume Georgian food is just a cousin to Russian cuisine thanks to their close proximity and intertwined history—they’re tragically wrong.

Thanks to its unique location on the Silk Road, Georgians adopted a mix of both foreign and regional specialties into their diet, making it one of the most unique and diverse cuisines in the world.

From slivers of eggplant smothered in garlicky walnut sauce and pomegranate seeds to spiced beef stew loaded with walnuts, herbs, and garlic galore, there’s always something new to try. By far, though, the crowd favorite is Adjarian Khachapuri. Hailing from Georgia’s Adjara region, this buttery, salty, bread boat of cheese is the stuff of dreams.

After taking a traditional cooking class from an adorable elderly couple and then endlessly trialing the recipe on my Georgian friends, I believe I have finally harnessed the magic of Adjarian Khachapuri. Today I will share that magic with you.

Here’s the recipe for how to make Adjarian Khachapuri—essentially Georgian cheese bread—at home!


Recipes Around the World: Georgian Adjarian Khachapuri

I’ve been living in Tbilisi—the capital of Georgia, for just over a year now. In this time, I’ve fallen hard and fast for Georgian food. While many are quick to assume Georgian food is just a cousin to Russian cuisine thanks to their close proximity and intertwined history—they’re tragically wrong.

Thanks to its unique location on the Silk Road, Georgians adopted a mix of both foreign and regional specialties into their diet, making it one of the most unique and diverse cuisines in the world.

From slivers of eggplant smothered in garlicky walnut sauce and pomegranate seeds to spiced beef stew loaded with walnuts, herbs, and garlic galore, there’s always something new to try. By far, though, the crowd favorite is Adjarian Khachapuri. Hailing from Georgia’s Adjara region, this buttery, salty, bread boat of cheese is the stuff of dreams.

After taking a traditional cooking class from an adorable elderly couple and then endlessly trialing the recipe on my Georgian friends, I believe I have finally harnessed the magic of Adjarian Khachapuri. Today I will share that magic with you.

Here’s the recipe for how to make Adjarian Khachapuri—essentially Georgian cheese bread—at home!


Recipes Around the World: Georgian Adjarian Khachapuri

I’ve been living in Tbilisi—the capital of Georgia, for just over a year now. In this time, I’ve fallen hard and fast for Georgian food. While many are quick to assume Georgian food is just a cousin to Russian cuisine thanks to their close proximity and intertwined history—they’re tragically wrong.

Thanks to its unique location on the Silk Road, Georgians adopted a mix of both foreign and regional specialties into their diet, making it one of the most unique and diverse cuisines in the world.

From slivers of eggplant smothered in garlicky walnut sauce and pomegranate seeds to spiced beef stew loaded with walnuts, herbs, and garlic galore, there’s always something new to try. By far, though, the crowd favorite is Adjarian Khachapuri. Hailing from Georgia’s Adjara region, this buttery, salty, bread boat of cheese is the stuff of dreams.

After taking a traditional cooking class from an adorable elderly couple and then endlessly trialing the recipe on my Georgian friends, I believe I have finally harnessed the magic of Adjarian Khachapuri. Today I will share that magic with you.

Here’s the recipe for how to make Adjarian Khachapuri—essentially Georgian cheese bread—at home!


Recipes Around the World: Georgian Adjarian Khachapuri

I’ve been living in Tbilisi—the capital of Georgia, for just over a year now. In this time, I’ve fallen hard and fast for Georgian food. While many are quick to assume Georgian food is just a cousin to Russian cuisine thanks to their close proximity and intertwined history—they’re tragically wrong.

Thanks to its unique location on the Silk Road, Georgians adopted a mix of both foreign and regional specialties into their diet, making it one of the most unique and diverse cuisines in the world.

From slivers of eggplant smothered in garlicky walnut sauce and pomegranate seeds to spiced beef stew loaded with walnuts, herbs, and garlic galore, there’s always something new to try. By far, though, the crowd favorite is Adjarian Khachapuri. Hailing from Georgia’s Adjara region, this buttery, salty, bread boat of cheese is the stuff of dreams.

After taking a traditional cooking class from an adorable elderly couple and then endlessly trialing the recipe on my Georgian friends, I believe I have finally harnessed the magic of Adjarian Khachapuri. Today I will share that magic with you.

Here’s the recipe for how to make Adjarian Khachapuri—essentially Georgian cheese bread—at home!


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