Best 3 Khachapuri For A Crowd Recipes
Khachapuri is a mouthwatering Georgian dish that has captured the hearts of food lovers worldwide. This delightful bread is typically made with a combination of cheese, eggs, and butter, resulting in a tantalizing flavor and texture. While there are numerous variations of khachapuri, each region in Georgia boasts its unique interpretation of this culinary masterpiece.
This article presents an extensive collection of khachapuri recipes, offering a diverse range of flavors and styles to suit every palate. From the classic Imeretian khachapuri, known for its simplicity and rich cheese filling, to the elaborate Adjarian khachapuri, characterized by its distinctive boat shape and runny egg center, this article provides step-by-step instructions to guide you in creating these delectable dishes.
In addition to the traditional recipes, this article also includes innovative variations that add a contemporary twist to this timeless classic. For those seeking a vegetarian option, the spinach and cheese khachapuri offers a vibrant and flavorful alternative, while the sweet cherry khachapuri is a delightful treat that combines the savory flavors of cheese with the sweetness of cherries.
Whether you're a seasoned cook or just starting your culinary journey, this comprehensive guide to khachapuri recipes will equip you with the knowledge and skills to create this iconic Georgian dish. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds dancing with joy.
KHACHAPURI (GEORGIAN CHEESE BREAD)
With a cheese-stuffed crust and an egg baked into the center, this boat-shaped Georgian bread is so fun and versatile, there's only a matter of time before it's delivered to every home for pizza night and ordered from every brunch menu the morning after. They take a little finesse but the payoff is well worth it; after all, what more could you want other than cheesy, soft-while-chewy bread dipped in its own bed of runny egg yolk and molten cheese?
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 1h55m
Yield 4
Number Of Ingredients 14
Steps:
- Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
- Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
- Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.
- Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
- Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
- Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
- Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.
Nutrition Facts : Calories 692.2 calories, Carbohydrate 60.8 g, Cholesterol 196.9 mg, Fat 34.3 g, Fiber 2.3 g, Protein 34 g, SaturatedFat 20.2 g, Sodium 1983.2 mg, Sugar 6.2 g
KHACHAPURI
While in Russia, where we adopted our two children, my husband and I discovered these marvelous cheese pies. The traditional pastries, named khachapuri, can be served with a salad for a celebratory supper or shaped into bite-sized hors d'oeuvres. -Rachel Sauder, Tremont, Illinois
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm milk. Stir in butter and honey. In another bowl, combine 1-3/4 cups flour, salt and coriander; gradually add to yeast mixture, beating until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Let rise until doubled, about 30 minutes. Turn onto a lightly floured surface; divide into six balls. Roll each into a 6-1/2-in. circle., In a small bowl, combine egg and cheese. Mound about 1/2 cup cheese mixture in the center of each circle. Fold dough over filling, gathering and twisting into a knot to seal. Place on an ungreased baking sheet. Let stand for 10 minutes. Bake at 375° for 30-35 minutes or until lightly browned. Serve immediately.
Nutrition Facts : Calories 511 calories, Fat 30g fat (18g saturated fat), Cholesterol 128mg cholesterol, Sodium 820mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 2g fiber), Protein 21g protein.
KHACHAPURI ADJARULI (GEORGIAN CHEESE BREAD BOAT)
There are many different styles of khachapuri, the signature stuffed cheese bread of Georgia, but most are made by wrapping a pile of cheese in a round of dough, then baking until the cheese is molten. The most famous khachapuri is from Adjara, a region of Georgia on the Black Sea. It's an open-faced, boat-shaped loaf that's often served with an egg yolk and a slice of butter to stir in at the table. Traditionally, tangy imeruli and sulguni cheeses are used, but they are difficult to find in the U.S. This recipe, which is adapted from "Georgian Khachapuri and Filled Breads" by Carla Capalbo (Pallas Athene Publishers, 2018), uses a blend of mozzarella, feta and goat cheese.
Provided by Daniela Galarza
Categories dinner, snack, breads, dips and spreads, finger foods, appetizer, main course
Time 45m
Yield 2 entrées or 4 appetizers
Number Of Ingredients 11
Steps:
- Make the dough (but if you're using store-bought, proceed to Step 2): In a small saucepan over low, heat 1/2 cup plus 2 tablespoons/150 milliliters water until hot but not simmering. Turn off heat. In a large bowl, with your hands or a wooden spoon, stir together flour, sugar, yeast and salt. Check the temperature of reserved, warmed water; it should be warm to the touch, between 105 and 110 degrees. Add it to the flour mixture and, with your hands, knead mixture into a smooth dough, about 5 minutes.
- Pour olive oil into a medium bowl. Holding dough with one hand, use it to coat the inside of the bowl with the oil. Set the dough in the bowl, oiled portion facing up. Cover bowl with a damp cloth or plastic wrap and let rise in a warm place until it doubled in volume, about 2 hours.
- Heat oven to 450 degrees (or 425, if using a convection oven). Line a half sheet tray with parchment paper; set aside. On a lightly floured surface, stretch and roll dough into a circle, 1/4-inch thick, 10 to 12 inches across. Brush off excess flour, then lay the dough on the sheet tray. Using your fingers, roll, press and pinch two opposite sides of the circle a few inches into the center, building sides up, then press and pinch the narrow ends together to form two points. Continue to pinch and press the sides to create a raised rim and form the dough into an oval boat with an eye-like shape. Let rest in a warm place while you prepare the filling.
- In a medium bowl, combine mozzarella, goat cheese and feta with 3 tablespoons water. Stir with a fork until the mixture is thoroughly blended. Scrape the cheese mixture into the center of the dough boat, spreading it into an even layer.
- Bake khachapuri until the crust begins to brown and the cheese is melted, about 15 minutes. Remove pan from oven, leaving oven on. Brush sides of khachapuri generously with melted butter. Return khachapuri to the oven for an additional 5 minutes until the crust is extra crisp and the cheese just starts to brown around the edges.
- Using a spoon, make a shallow, 2-inch-wide well in the center of the cheese. Add the egg yolk and cold butter (if using), and serve immediately. To serve, hold down one pointed end of the hot khachapuri with a fork; using another fork, quickly stir the egg and butter (if using) into the cheese mixture until it's smooth and stretchy. Rip pieces of the bread boat off to dip in the cheese while it's still hot.
Tips:
- Use fresh ingredients: The quality of your ingredients will greatly impact the flavor of your khachapuri. Make sure to use fresh, high-quality cheese, butter, and eggs.
- Don't overwork the dough: Overworking the dough will make it tough. Be gentle when kneading it, and stop as soon as it comes together.
- Let the dough rest before shaping it: This will allow the gluten to relax, making the dough easier to work with and less likely to tear.
- Don't skimp on the cheese: Khachapuri is all about the cheese! Be generous with the amount you use, and make sure it's a good quality cheese that will melt well.
- Bake the khachapuri until the cheese is golden brown and bubbly: This will ensure that the cheese is melted and gooey, and the khachapuri is cooked through.
Conclusion:
Khachapuri is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its simple ingredients and easy-to-follow instructions, this khachapuri recipe is perfect for a crowd. Whether you're feeding a group of friends or family, or simply want to have some leftovers for yourself, this recipe is sure to please. So next time you're looking for a satisfying and delicious meal, give this khachapuri recipe a try!
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