198 – Adjarian Khachapuri – Part 2: Making the Filling
Ajarian Khachapuri is a filled bread from the Republic of Georgia. The dough is shaped as a boat, filled with cheese (originally Selguni), and topped with an egg. It is served with fresh cilantro and tomato salsa! What a way to start the day!
- Mozarella cheese
- Feta cheese (Greek or Bulgarian)
- Fresh cilantro
- Tomato salsa
Step 1: Preparing the Ingredients
1- For the dough, please refer to the recipe “Ajarian Khachapuri – part 1: the dough” to make the dough. Otherwise, you could use any pizza dough recipe you have or just buy commercial, already made, pizza dough.
2- Grate the Mozarella cheese and break the feta cheese. In a bowl, mix equal amount of both cheeses.
Step 2: Shaping and Baking the Khachapuri
1- Preaheat your oven to 425 F degrees (220 C degrees).
2- Roll a dough ball (150 grams) by hand or using a rolling pin until you get a long rectangle.
3- Roll the long edges of the dough rectangle to create an elevation, then pinch the sides of the dough to shape the dough in a boat form.
4- Add a heaping amout of cheese mixture to the center of the ‘boat’.
Note: You can shape the dough “boat” in a baking pan directly, so you dont loose the shape when transfering it from your work station to the baking pan.
Step 3: Baking the Khachapuri
1- Bake the Khachapuri for 4-5 minutes until the cheese melts.
2- Once the cheese has melted, remove the Khachapuri from the oven, and gently break an egg in the center. Make sure not to break the egg yolk when breaking the egg – it needs to stay whole.
3- Return the Khachapuri to the oven and bake for another 2-3 minutes.
4- Serve the Khachapuri immediately with fresh cilantro and tomato salsa!