Author Topic: Adjaruli Khachapuri (Read 5350 times)

TXCraig1 · « **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.

quietdesperation · « **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.

TXCraig1 · « **Reply #2 on:** July 03, 2017, 09:56:42 PM »

Small world.

thezaman · « **Reply #3 on:** July 04, 2017, 06:47:02 PM »

Craig that looks really delicious !!! is this something you made up ?

TXCraig1 · « **Reply #4 on:** July 04, 2017, 07:05:33 PM »

Quote from: thezaman on July 04, 2017, 06:47:02 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.

jsaras · « **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

TXCraig1 · « **Reply #6 on:** July 25, 2017, 12:33:00 PM »

Scaled it up a bit this time. Served with homemade wild mustang grape jelly.

the1mu · « **Reply #7 on:** July 25, 2017, 05:31:45 PM »

Those look great, Craig!

Amount how much dough is that?

TXCraig1 · « **Reply #8 on:** July 25, 2017, 06:12:06 PM »

175g if I remember right.

Satyen · « **Reply #9 on:** July 25, 2017, 06:24:42 PM »

That does look mouth watering!

the1mu · « **Reply #10 on:** July 25, 2017, 08:09:37 PM »

Thanks!!

jbenlevi · « **Reply #11 on:** January 06, 2019, 07:52:59 AM »

Quote from: quietdesperation 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.

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?

nickyr · « **Reply #12 on:** January 06, 2019, 10:09:27 AM »

That’s beautiful, nice work!

I’ve been to a couple Georgian places in NYC and yours look very similar. There’s 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 I’ve been to than this guy’s does.) He also demonstrates how the waiters at these restaurants tell you to eat it—no fork!

That’s basically all my experience with Georgian food so I don’t know what’s actually the most traditional way to do things, but feel free to try it and see what you prefer I guess!

nickyr · « **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.

TXCraig1 · « **Reply #14 on:** June 07, 2020, 05:24:11 PM »

Beautiful.

nickyr · « **Reply #15 on:** June 07, 2020, 10:16:43 PM »

Quote from: TXCraig1 on June 07, 2020, 05:24:11 PM

Beautiful.

Thanks! And thanks for the inspiration!

bethj · « **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.

nickyr · « **Reply #17 on:** September 19, 2020, 10:33:25 AM »

Quote from: bethj 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.

It’s adorable!

nickyr · « **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.

Peter B · « **Reply #19 on:** October 03, 2020, 12:14:45 PM »

Quote from: nickyr 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.

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.