ADJARIAN KHACHAPURI (GEORGIAN CHEESE AND EGG BOAT)

SOURCE: CARLA CAPALBO. TASTING GEORGIA: A FOOD AND WINE JOURNEY IN THE CAUCASUS

As a national dish and a beloved street food, the cheese bread known as Khachapuri is intrinsic to the distinct ethnic personalities within the sphere of western Georgian cuisine. Khachapuris from the southwestern province of Adjara along the coast of the Black Sea manifest as flatbread lodachkas or canoes topped with a fresh whole egg for two symbolic reasons. The open-boat shape brings a poetic homage to the ancient ties of the region to the kingdom of Colchis and to the Argonaut sailors who sought out the fabled Golden Fleece of Chrysomallos. The softly cooked and runny egg garnish added at the final minutes of baking artfully represents the sun and bright weather conditions. Although not the most popular version among locals, this Khachapuri is certainly the most inviting because the turophile gets to tear chunks from the crusty ends of the bread and dips the bite-size pieces into the hot pool of egg and molten cheese. A cheesy indulgence worth experiencing!

Ingredients

Bread Dough

1 4/5 cups/225 grams bread flour or unbleached all-purpose flour

1 teaspoon/4 grams sugar

3/4 teaspoon/2 grams yeast

3/4 teaspoon/5 grams salt

2/3 cup/160 mL warm water

1 tablespoon/15 mL sunflower oil OR extra virgin olive oil

Cheese Filling

8 ounces/225 grams cheese, preferably a mixed combination of the following: firm Mozzarella, Feta, Gruyère, Cheddar, Emmental, Munster, Roquefort OR cottage cheese (see Note below)

1 egg, lightly beaten

Freshly ground black pepper

1 large egg

1 tablespoon/15 grams unsalted butter

Specific Equipment

OPTIONAL: Food processor OR stand mixer equipped with a dough hook

1 large bowl

Cheese grater

1 small mixing bowl

Rolling pin

Parchment paper

Pastry brush

Serves 8

Instructions

1. Combine flour, sugar, salt, and yeast in a large mixing bowl until well-blended. Pour in the warm water and knead on a lightly floured surface for 5 to 7 minutes or until the dough forms a smooth and sticky ball. If using a food processor or mixer, combine the dry ingredients and mix briefly until well-blended. Pour in the warm water and continue mixing until the dough comes together to form a ball. Process or knead again for 2 minutes. Turn the dough into a floured surface and knead again for another 2 minutes until smooth but slightly sticky.

2. Grease the large bowl with sunflower oil or olive oil. Place the dough in the large bowl and swirl the bowl around, allowing the dough to absorb the oil. Cover the bowl with a cloth and let the dough rise for 1 1/2 to 2 hours.

3. Punch the dough down and turn it onto a lightly floured surface. Knead the dough again to form a smooth ball and redistribute the yeast. Let the dough rise again for 45 minutes to 1 hour.

4. Grate the cheese into a small mixing bowl. Season with pepper and stir in half of the beaten egg.

5. Preheat oven to 325°F/160°C.

6. Punch the dough down and turn onto a floured surface. Knead the dough again to form a smooth and ball. Roll the dough ball with a rolling pin until it forms a flat circle with a diameter of 12 inches/30 cm on a sheet of parchment paper.

7. Sprinkle 3 tablespoons/21 grams of cheese mixture along the top and bottom edges of the circle. Roll the edges toward the center to form the shape of a boat with pointed ends. Pinch the dough to prevent unfolding.

8. Fill the center of the bread with the rest of cheese mixture. Glaze the bread with remaining beaten egg yolk.

9. Place the bread inside the oven and bake for 22 to 25 minutes or until the crust is golden and the cheese is bubbling. Remove the bread from the oven and carefully slide the egg into the center. Bake for another 2 to 3 minutes. The egg yolk should remain soft and runny.

10. Remove the bread from the oven and place butter on top of the egg. Transfer to a serving platter. The Khachapuri must be served immediately by stirring the egg into the molten cheese and butter.

NOTE: A traditional and authentic Khachapuri uses Sulguni, an elastic and sour brined buffalo or cow milk cheese with a sharp aroma of Feta. However, the Republic of Georgia does not export their cheeses because it does not have the license to do so. The cheeses mentioned in the recipe are based from consulting the numerous books of George Papashvily, Paula Wolfert, Darra Goldstein, and Carla Capalbo. The cook is encouraged to experiment with his or her own formulations and determine a favorite.