Imeruli Khachapuri, a beloved staple of Georgian cuisine, is a delectable cheese-filled bread originating from the Imereti region. This round, closed pie boasts a soft, slightly chewy dough encasing a generous filling of melted Suluguni cheese. It’s a versatile dish, perfect for breakfast, lunch, dinner, or a satisfying snack. The combination of warm, comforting bread and gooey, savory cheese makes Khachapuri a culinary treasure enjoyed worldwide.
Preparation Time:
- Prep Time: 30 minutes
- Rise Time: 1-1.5 hours
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
Ingredients:
- For the Dough:
- 100 ml warm water (105-115°F or 40-46°C)
- 100 ml warm milk (105-115°F or 40-46°C)
- 0.5 teaspoon salt
- 1 tablespoon granulated sugar
- 1 large egg
- 4 grams dry active yeast (or 12 grams fresh yeast)
- 300 grams all-purpose flour, plus extra for dusting
- 4 tablespoons vegetable oil (sunflower or canola)
- For the Filling:
- 450 grams Suluguni cheese, grated (or a mix of Suluguni and Imeretian cheese, or mozzarella as a common substitute)
- For the Egg Wash:
- 1 egg yolk
- 1 tablespoon milk
Directions:
- Activate the Yeast:
- In a medium-sized mixing bowl, combine the warm water, warm milk, sugar, and dry active yeast.
- Stir gently to dissolve the yeast.
- Let the mixture sit for 5-10 minutes, or until a foamy layer appears on the surface, indicating the yeast is active.
- Prepare the Dough:
- Add the egg, salt, and vegetable oil to the yeast mixture and stir thoroughly.
- Gradually add the flour to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface and knead it for 5-7 minutes, or until it becomes smooth and elastic.
- Place the kneaded dough into a lightly oiled bowl, turning it to coat all sides.
- Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free area to rise for 1-1.5 hours, or until it has doubled in size.
- Prepare the Filling:
- While the dough is rising, prepare the cheese filling by grating the Suluguni cheese (or your chosen cheese substitute) into a large bowl.
- Assemble the Khachapuri:
- Once the dough has doubled in size, punch it down gently to release any trapped air.
- Turn the dough out onto a lightly floured surface and divide it into one equal portion.
- Roll out the dough into a circular shape, approximately 10-12 inches in diameter.
- Distribute the grated cheese evenly over the rolled-out dough, leaving a 1-inch border around the edge.
- Carefully gather the edges of the dough and bring them together in the center, pinching them tightly to seal the filling inside.
- Gently flip the dough over, so the seam is facing down.
- Carefully and gently roll out the dough into a circular shape, about 8-10 inches in diameter, ensuring the filling is evenly distributed.
- Bake the Khachapuri:
- Preheat your oven to 450°F (230°C).
- Prepare the egg wash by whisking together the egg yolk and milk in a small bowl.
- Brush the top of the Khachapuri generously with the egg wash.
- Transfer the Khachapuri to a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes, or until the bread is golden brown and the cheese is melted and bubbly.
- Serve:
- Remove the baked Khachapuri from the oven and let it cool slightly on a wire rack before slicing and serving.
Nutritional Facts (Approximate, per serving):
- Calories: 400-500
- Protein: 20-25g
- Fat: 25-30g
- Carbohydrates: 30-35g
- Fiber: 1-2g
- Sodium: 800-1000mg
- Note: Nutritional values can vary based on specific ingredients and portion sizes.
The Origins and Popularity of Recipe:
Khachapuri, a cornerstone of Georgian cuisine, has a rich history deeply rooted in the country’s regional traditions. Imeruli Khachapuri, specifically, originates from the Imereti region of Georgia, known for its dairy farming and cheese production. The simple yet satisfying combination of bread and cheese has made Khachapuri a beloved comfort food throughout Georgia for centuries. Its popularity extends beyond the country’s borders, gaining international recognition as a symbol of Georgian culinary heritage. The rise in popularity is due to the simple and satisfying nature of the dish. The ease of recreating it at home has also led to its popularity. As Georgian restaurants have spread across the globe, Khachapuri has found a dedicated following among food enthusiasts seeking authentic and flavorful experiences. This cheesy bread’s versatility and comforting qualities have cemented its place as a cherished dish, enjoyed in homes and restaurants alike.
Why You’ll Love This Recipe:
- Comforting and Delicious: The combination of warm, soft bread and melted, gooey cheese is simply irresistible.
- Versatile: Khachapuri can be enjoyed at any time of day, from breakfast to dinner.
- Relatively Simple: Despite its impressive appearance, Khachapuri is relatively easy to make with basic ingredients.
- Customizable: You can experiment with different cheeses and fillings to create your own variations.
- Perfect for Sharing: Khachapuri is a great dish to share with family and friends.
Health Benefits Of:
- Protein Source: The cheese filling provides a good source of protein, essential for building and repairing tissues.
- Calcium Rich: Cheese is also a rich source of calcium, which is vital for bone health.
- Carbohydrates for Energy: The dough provides carbohydrates, which are the body’s primary source of energy.
- Satisfying Meal: The combination of protein, carbohydrates, and fats makes Khachapuri a satisfying and filling meal.
Serving Suggestions Of:
- Breakfast: Enjoy a warm slice of Khachapuri with a cup of coffee or tea.
- Lunch or Dinner: Serve Khachapuri as a main course with a side salad or soup.
- Snack: Khachapuri makes a delicious and satisfying snack any time of day.
- Appetizer: Cut Khachapuri into wedges and serve as an appetizer at parties or gatherings.
- Picnics: Pack Khachapuri for picnics or outdoor gatherings.
Tips:
- Use Warm Liquids: Ensure the water and milk are warm, not hot, to activate the yeast properly.
- Knead Thoroughly: Knead the dough until it is smooth and elastic for a soft and chewy texture.
- Allow Sufficient Rising Time: Give the dough ample time to rise in a warm place for optimal results.
- Seal the Filling Properly: Ensure the edges of the dough are tightly sealed to prevent the cheese from leaking during baking.
- Use Quality Cheese: Opt for high-quality Suluguni cheese or a good substitute for the best flavor.
Variations to Try:
- Adjaruli Khachapuri: This open-faced boat-shaped Khachapuri is filled with cheese, butter, and a raw egg yolk cracked on top just before serving.
- Megruli Khachapuri: Similar to Imeruli, but with extra cheese on top.
- Spinach and Cheese Khachapuri: Add sautéed spinach to the cheese filling for a nutritious twist.
- Mushroom Khachapuri: Incorporate sautéed mushrooms into the cheese filling for added flavor.
- Spicy Khachapuri: Add a pinch of red pepper flakes or a drizzle of hot sauce to the cheese filling for a spicy kick.
Conclusion:
Imeruli Khachapuri is a testament to the simplicity and deliciousness of Georgian cuisine. This cheese-filled bread, with its warm, comforting dough and gooey, savory filling, is a culinary delight that can be enjoyed at any time of day. Whether you’re a seasoned cook or a beginner, this recipe offers a straightforward and rewarding experience, bringing a taste of Georgia to your table.