A D V E R T I S E M E N T


Author Topic: Adjaruli Khachapuri  (Read 4899 times)

0 Members and 1 Guest are viewing this topic.

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 29347
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Adjaruli Khachapuri
« on: July 03, 2017, 10:43:29 AM »
Today's breakfast.

This was a typical 64%, 3-2-1 NY-ish dough. Some cheese was sprinkled on the dough before rolling the edges and forming the boat, so there is some cheese in the crust. More cheese added to the middle (there is a pretty good amount of gooey, melty, browned cheese under the egg), allowed to rise a bit, crust brushed with EVOO, baked at 500F until browned, egg added and baked for a few more minutes just until the white is set, then a bit of soft butter is added right before serving. Cheese was a mix of WM mozz, asiago, and parm.

Will make again for sure.
« Last Edit: July 03, 2017, 10:47:59 AM by TXCraig1 »
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline quietdesperation

  • Lifetime Member
  • *
  • Posts: 3121
  • I am not young enough to know everything - Oscar W
Re: Adjaruli Khachapuri
« Reply #1 on: July 03, 2017, 09:43:56 PM »
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.



« Last Edit: July 04, 2017, 08:17:03 AM by Pete-zza »
jeff

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 29347
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Adjaruli Khachapuri
« Reply #2 on: July 03, 2017, 09:56:42 PM »
Small world.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 3749
  • Age: 69
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Adjaruli Khachapuri
« Reply #3 on: July 04, 2017, 06:47:02 PM »
Craig that looks really delicious !!! is this something you made up ?

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 29347
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Adjaruli Khachapuri
« Reply #4 on: July 04, 2017, 07:05:33 PM »
Craig that looks really delicious !!! is this something you made up ?

No it's a real thing. Khachapuri is Georgian cheese bread. I saw it in Saveur magazine but didn't use their recipe.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

A D V E R T I S E M E N T


Offline jsaras

  • Registered User
  • Posts: 4322
  • Location: Camarillo, CA
Adjaruli Khachapuri
« Reply #5 on: July 04, 2017, 09:20:51 PM »
It's pretty common in the Middle Eastern owned delivery pizza places here in LA.  Unfortunately, they really don't have regular pizza figured out.  This place typifies the style: https://yelp.to/qTKq/kYTU9DslwE
« Last Edit: July 04, 2017, 09:23:44 PM by jsaras »
Things have never been more like today than they are right now.

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 29347
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Adjaruli Khachapuri
« Reply #6 on: July 25, 2017, 12:33:00 PM »
Scaled it up a bit this time. Served with homemade wild mustang grape jelly.
« Last Edit: July 25, 2017, 12:56:14 PM by Pete-zza »
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline the1mu

  • Lifetime Member
  • *
  • Posts: 1250
Re: Adjaruli Khachapuri
« Reply #7 on: July 25, 2017, 05:31:45 PM »
Those look great, Craig!

Amount how much dough is that?

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 29347
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Adjaruli Khachapuri
« Reply #8 on: July 25, 2017, 06:12:06 PM »
175g if I remember right.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Satyen

  • Registered User
  • Posts: 400
  • Location: Dubai
  • I Love Pizza!
Re: Adjaruli Khachapuri
« Reply #9 on: July 25, 2017, 06:24:42 PM »
That does look mouth watering!

A D V E R T I S E M E N T


Offline the1mu

  • Lifetime Member
  • *
  • Posts: 1250
Re: Adjaruli Khachapuri
« Reply #10 on: July 25, 2017, 08:09:37 PM »
Thanks!!

Offline jbenlevi

  • Registered User
  • Posts: 3
  • I Love Pizza!
Re: Adjaruli Khachapuri
« Reply #11 on: January 06, 2019, 07:52:59 AM »
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.

I've spent some time in Georgia, and got hooked on these. They're known as "Imeretian" khachapuri (named after the region of Imereti) (e.g., https://www.georgianjournal.ge/discover-georgia/26746-georgian-khachapuri-how-to-make-imeruli-khachapuri-easily-at-home.html)

I've actually been spending quite a bit of time trying to figure out how to make them without the dough (especially on top) getting too 'bready' and rising too high. It's actually quite challenging for me (slightly less so when done on a stovetop).

Any tips or suggestions from anyone here on how they'd do it?

Offline nickyr

  • Registered User
  • Posts: 1251
  • Location: Mountain View, CA, USA
Re: Adjaruli Khachapuri
« Reply #12 on: January 06, 2019, 10:09:27 AM »
Thatís beautiful, nice work!

Iíve been to a couple Georgian places in NYC and yours look very similar. Thereís one thing that they do differently though: they put the egg in after all baking is complete, and then they stir the egg into the cheese at the table to get it cooked. You can see an example in this video starting at 7:20: (Your bread looks much more like the restaurants Iíve been to than this guyís does.) He also demonstrates how the waiters at these restaurants tell you to eat itóno fork!

Thatís basically all my experience with Georgian food so I donít know whatís actually the most traditional way to do things, but feel free to try it and see what you prefer I guess!

Offline nickyr

  • Registered User
  • Posts: 1251
  • Location: Mountain View, CA, USA
Re: Adjaruli Khachapuri
« Reply #13 on: June 05, 2020, 11:19:09 PM »
Finally made these! I used the NYTimes recipe (https://cooking.nytimes.com/recipes/1021077-khachapuri-adjaruli-georgian-cheese-bread-boat) but with the egg white as well as the yolk, a three day cold ferment, and a pizza stone. I also mixed an additional egg into the cheese pre-bake on the one on the right, which made it even richer and more delicious.

Pics are pre and post stirring with a knife.

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 29347
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Adjaruli Khachapuri
« Reply #14 on: June 07, 2020, 05:24:11 PM »
Beautiful.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

A D V E R T I S E M E N T


Offline nickyr

  • Registered User
  • Posts: 1251
  • Location: Mountain View, CA, USA
Re: Adjaruli Khachapuri
« Reply #15 on: June 07, 2020, 10:16:43 PM »
Beautiful.
Thanks! And thanks for the inspiration!

Offline bethj

  • Registered User
  • Posts: 18
  • Pizza! Pizza!
Re: Adjaruli Khachapuri
« Reply #16 on: September 19, 2020, 08:39:38 AM »
Here's a recent mini-Khachapuri bake using Lahey's NK (no knead) pizza dough.  Cheese was a mix of low-moisture mozz, ricotta and feta. 

Offline nickyr

  • Registered User
  • Posts: 1251
  • Location: Mountain View, CA, USA
Re: Adjaruli Khachapuri
« Reply #17 on: September 19, 2020, 10:33:25 AM »
Here's a recent mini-Khachapuri bake using Lahey's NK (no knead) pizza dough.  Cheese was a mix of low-moisture mozz, ricotta and feta.
Itís adorable!

Offline nickyr

  • Registered User
  • Posts: 1251
  • Location: Mountain View, CA, USA
Re: Adjaruli Khachapuri
« Reply #18 on: October 03, 2020, 12:57:22 AM »
I found Sulguni, the traditional cheese! One is all Sulguni, one also has feta. Both are great.

The Sulguni tastes kind of like really good string cheese before baking but gets really complex when baked.
« Last Edit: October 03, 2020, 10:04:28 AM by Pete-zza »

Offline Peter B

  • Registered User
  • Posts: 549
  • Location: Central Ohio, USA
  • This is a marathon-not a sprint
Re: Adjaruli Khachapuri
« Reply #19 on: October 03, 2020, 12:14:45 PM »
I found Sulguni, the traditional cheese! One is all Sulguni, one also has feta. Both are great.

The Sulguni tastes kind of like really good string cheese before baking but gets really complex when baked.

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 said to my little one, "come here so I can change you".
He said "change only comes from within".  :-/

A D V E R T I S E M E N T