Famous Georgian Khachapuri

The traditional love of Georgians for this product is expressed in a large number of dishes containing cheese. The most famous of them is khachapuri, which can be found in almost every European or Asian country. They may differ in shape and a little filling, but the presence of cheese in its composition has always been mandatory. In Georgia, the Adjarian version of khachapuri, created in the shape of a recognizable boat, is especially popular. If desired, you can add to the traditional filling:

• Beans (Rachinsky);
• Egg;
• Greens (Khevsur khachapuri).

This flatbread, containing a large amount of cheese, has long been known outside the country. Despite the fact that many perceive khachapuri exclusively as a centuries-old unchanging symbol of the country, in Georgia itself you can find a great many varieties of this dish, reminiscent of a fairly large vatrushka in its shape. Open or closed khachapuri are baked in classic cast iron frying pans.

The basis for the dough is Georgian sour milk, called matsoni. Thanks to a special cooking technology, the milk turns out truly tender. The cheese that will be used for the filling also requires special treatment:

• Soak the cheese;
• Squeeze it out;
• Mash it;
• Add beaten chicken eggs;
• Add ghee or butter;
• Grease the dough with ghee;
• Fold it several times and then roll it out well to give it a layered shape;
• Add the desired filling;
• Put it in a frying pan;
• After frying, generously grease the finished product with butter.

Serve khachapuri only hot. A Georgian would consider it a real insult to serve cold or stale khachapuri.