Adjaruli Khachapuri

[bethj]

I believe you could easily size these up or down, depending on how you wanted to serve it, and for how many folks.  I can see easily cutting it up for an appetizer, as in this photo (which I copped off of Reddit):

[nickyr]

A few questions about these:

• They are supposed to be one per diner, correct?
• How much cheese are you adding to each?
• Were you able to find the cheese in an Eastern European market, or elsewhere?
• If one can find the traditional cheese, that is the only cheese that is used traditionally?  The recipes I have seen call for a mix of different cheeses, but maybe they are aiming for a flavor/texture that is achieved when only using the traditional cheese.

I’ve been basing things off The NY Times recipe, which is quite large. It claims one is big enough for two people. I am a very tall person so I make two for two people. It’s too much food but I eat it anyway. I think Beth is right that they could easily be scaled.

180 g of cheese each

Rose International Market in Mountain View, California. It’s mostly a middle-eastern market.

I saw recipes using just Sulguni, some doing a mix of Sulguni and feta, and some doing Sulguni and imeruli, another Georgian cheese. I don’t know what’s most commonly done in Georgia.

[Peter B]

Rose International Market in Mountain View, California. It’s mostly a middle-eastern market.

I saw recipes using just Sulguni, some doing a mix of Sulguni and feta, and some doing Sulguni and imeruli, another Georgian cheese. I don’t know what’s most commonly done in Georgia.

Perfect - thanks.  There are some Middle Eastern markets around here, and I thought (until yesterday) that there was an Eastern European market near here (it apparently closed in the last month or so).  I will take a look in the Middle Eastern markets. 

The more I think about it, the more that I think I might try the sulguni on its own (if I can find it), just to have the pure taste.  If it seems like it needs something, I can always try blending it with other things later.

[nickyr]

Perfect - thanks.  There are some Middle Eastern markets around here, and I thought (until yesterday) that there was an Eastern European market near here (it apparently closed in the last month or so).  I will take a look in the Middle Eastern markets. 

The more I think about it, the more that I think I might try the sulguni on its own (if I can find it), just to have the pure taste.  If it seems like it needs something, I can always try blending it with other things later.

Sounds good! I am undecided as to which was better. I don’t think you’ll feel like anything is missing :-)

[nickyr]

This is the brand I found, btw

[TXCraig1]

Still one of my favorite breakfasts.

[fitzgen]

Made khachapuri in my pizza oven for Xmas dinner with our Georgian friends. Mozz and feta mix because I didn’t have access to the traditional cheese.


Photos before and after mixing in the egg yolk and butter.

[global_dev]

well, here's something of a coincidence: we decided to visit coney island today. the quickest route was to take the train to brighton beach, home of many georgian restaurants and bakeries. On the way to the boardwalk, we made a detour to the Tone-Cafe https://www.yelp.com/biz/ton%C3%A9-caf%C3%A9-georgian-bread-brooklyn for...yup, Adjaruli Khachapuri. Unfortunately, they were out, so we settled for Khachapuri cheese bread, pictured below. It's about 7-8 inches and stuffed with two cheeses akin to mozz and goat cheese.

Tone has been my go to for years!  my wife is half georgian/half armenian.

these dishes are  some of the next on my list to make.

[TXCraig1]

Very nice!