Georgian national cuisine is definitely renowned for its variety of different dishes, including a huge range of recipes of delicious cakes. One of such dish is khachapuri, namely "Megrelian". This is a closed pellet, whose surface flaunts a mouth-watering layer of cheese crust, from the look at that drooling absolutely everyone. Soft yeast dough, a large amount of cheese inside and a delicious smell — so you can briefly describe it is one of the most delicious dishes of Georgian cuisine.
The name of this dish consists of two words of the Georgian language. From the Georgian language "Hacha" is translated as "curd cheese" and "Puri" – "bread". Worth noting that even the order in which situated these words in the name of the dish, as it indicates the importance of this ingredient as cheese in this pastry.
Recipe hachapuri Mingrelian differs from other types of khachapuri that cheese is to use not only inside the pastries, but they also sprinkle the top of the pie. When baking cheese, priceplendil on top, baked, melts and becomes mouth-watering shades of yellow and orange flowers.
The history of this recipe originates in the middle ages in Samegrelo, Western Georgia. Then there was the yeast itself. And razryhlitelya function assumed bacteria yogurt, in whose honor and named the same as popular in the Caucasus region drink. Incidentally, he is famous for the fact that it is believed in the Caucasus the main product longevity. In principle, this is analogous to our yogurt. Due to the lack of these bacteria also use the conventional kefir.
Traditionally in Georgia, khachapuri is cooked with Imeretian cheese. Density, density and composition it is similar to usual curds. Find outside the Caucasus region Imereti cheese is extremely difficult. Therefore, in the preparation of khachapuri use cheese feta. Sometimes, to give a salty taste also add cheese or soft cheese.
|Cooking time 30 minutes||Number of servings 2|
Make the dough: in warm milk dissolve salt, sugar, butter, vegetable oil, yeast and add flour.
Knead a soft dough ( do not hammer flour!) Close foil and put in a warm place for proofing for 1 hour.
In this time, prepare the filling: Suluguni cheese to RUB through a coarse grater. If he is dry, can add a little butter. The stuffing is ready.
From the dough take the ball from him-a cake with a diameter of 20 cm Put in a centre half with grated cheese ( 150 g).
Then, on the edge, gather the dough into a bun and carefully in the center of the clip.
With a rolling pin gently roll the cake according to the diameter of its shape ( I 26 cm).
Slightly whisk yolk and brush over the cake. I additionally smeared a tablespoon of sour cream for a crisp, but not necessarily.
On top sprinkle remaining cheese ( 150 g)
Bake in a preheated 220 oven for about 20 minutes.
Very tasty hot...
Although cold is good too...
Longer to describe than to cook...