Adjara is only a small part of Georgia, but its cuisine is distinguished by its originality. Dishes of local culinary specialists are more fat and satisfying. Try to make real Adjarian khachapuri in Batumi, which is prepared in the capital of the region, and make sure of their incredible juiciness, richness of taste and aroma.
Pick your recipe
Adjarian Khachapuri in Batumi: dough and filling
Ingredients:
- 500 g flour;
- 1.5 tbsp. milk 2.5-3.2% fat;
- 1 chicken egg;
- 0.5 tsp dry yeast;
- 40 g of butter;
- 1 tbsp vegetable oil;
- 1 tsp white sugar;
- 1 tsp coarse salt;
- 500 g of suluguni;
- 150 g of Imereti cheese.
Milk and butter for dough should be at room temperature, so remove them from the refrigerator 40 minutes before cooking.
Sift the flour into a large bowl, mix it with yeast, salt and sugar. Pour the milk into the resulting dry mixture in a thin stream while mixing the flour, then add the vegetable and softened butter. Knead the soft dough and let it stand for half an hour in the warm part of the kitchen without drafts, without removing it from the bowl. Cover the dishes with a towel so that the test lump is not covered with a dry crust.
Grate both types of cheese on a coarse grater, fill them with a beaten egg and stir. The mass, according to the classical recipe of Adjarian khachapuri, should turn out to be quite oily. If it is still dry, put 2 tablespoons of melted butter in it.