Georgian Cheese Bread Boat - Adjaruli Khachapuri
Вставка
- Опубліковано 21 жов 2024
- Enjoy delicious Georgian Cheese Bread Boat (Adjaruli khachapuri) that just arrived from the region of Adjara along the Black Sea with steam rising from the cheese, egg in the middle, and the bread tantalizing with its golden crust.
Khachapuri cheese bread boat is the most popular dish in Georgia, which comes in many regional varieties, shapes and sizes. What makes this khachapuri different is the butter and sunny side-up egg that sits on top of the melted cheese in the middle of a fragrant canoe-shaped vessel of bread. The egg symbolizes the sun and good weather for sailors.
Adjaruli khachapuri stands out as a meal in itself. The trick to eating it is first to mix the egg and butter together with a fork, then rip off the sides of the bread and dip them into melting cheese, butter and runny yolk.
Typically, the dough for this khachapuri is only from flour, yeast, and water. I add milk and an egg for richness. The Adjaruli khachapuri is very filling; Georgians typically eat them for lunch without any accompaniment.
You can grate the cheese a day in advance and keep covered in the refrigerator. Take it out of the refrigerator at least 1 hour before using it. To loosen the cheese filling, stir some water into the cheese as they do in Adjara.
Ingredients for Georgian Cheese Bread Boat (Adjaruli khachapuri)
Makes 4 (11 -inch) khachapuri
Serves 4
For the filling
2 pounds grated Sulguni cheese or 11/2 pound grated low-moisture mozzarella and 1/2 pound crumbled feta cheese
2/3 cup water
For the bread
1/2 cup warm water
1 packet active dry yeast
1 teaspoon sugar
4 ½ cups sifted all-purpose flour, plus more for kneading and dusting
1 teaspoon fine sea salt
1 cup warm milk
1 large egg, beaten
2 tablespoons sunflower or canola oil
4 large eggs
4 tablespoons unsalted butter (1 tablespoon for each)
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs - cilantro, tarragon, mint, summer savory, celery - will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
If you guys like this video, please LIKE, SUBSCRIBE, and SHARE it with your family and friends! The more people we can reach, the more we can spread the pleasures of Georgian Cuisine. Thank you!
Find many more Georgian recipes on Tamada's Table UA-cam channel.
For more about Georgian food, wine and me……
Official Website: www.TamadasTabl...
Official Facebook Page: / tamadas-table-27525519...
Instagram: / tamadastable
For inquiries, contact us at TamadasTable@gmail.com
Great!. I'm making it.
I absolutely love that you shared the history! I discovered Georgian food and absolutely love it. Love the channel, keep it up!
Thank you, Bruce! Happy you discovered Georgian food.
You are my ACTUAL hero!!! This video should be at the top of the cooking channel. PERMANENTLY.
Thank you!
Thank you for so generously sharing your knowledge about Georgian cuisine and for your great videos. Happy holidays :)
Happy holidays! Thank you!
I love Khachapuri, I love Georgia, I love Iona.
Thank you!
Making my first აჭარული ხაჭაპური back in my home country after living in Georgia for 2 years. How I miss it! დიდი მადლობა for the video!😍🇬🇪
Thank you for watching!
So great to see Georgian recipe with such a high qualification from the US! Beautiful!
This is so delicious to eat. Thank you, Tatiana!
I tried this with pizza dough and it turned out great! When I have more time I’ll try to make the bread from scratch.
Thank you I made my Georgian friends happy
Miam miam miam!!!!! Thank you from France!
Thank you for watching!
Thank you for the amazing video ❤
I made this khachapuri recipe for Christmas and it was a DREAM! Sooo good, everyone asked for the recipe and I've sent all my friends to your channel now :) I made them and kept them in the fridge for 3 hours before baking and they were still perfect. I also froze two extra boats and that seems to work perfectly too. Thank you so much, you made our Christmas ❤ I also made your chashushuli, ajapsandali, and walnut salad recipes to go along with this. All INCREDIBLY tasty dishes. I can't wait to buy your book when it comes out :D (when will it be available?) Happy holidays to you from one of your biggest fans :)
PS: I wanted to show you my Georgian Christmas dinner table, all from your recipes, so we made this video to say thank you and show how your generosity is spreading joy around the world (this table, in particular, is in Switzerland - your links included in the video description): ua-cam.com/video/3BcXzbAqkh0/v-deo.html
Thank you so much for sending me a video of the recipes you made, amazing! It’s the best reward anyone can get. You made my day! Happy coming New Year too!
Had this for the first time recently in a restaurant in Key West, Florida, USA. One of the most delicious foods I have eaten. Thank you for this great video!
🥰 Thank you very much, and I appreciate especially that you show how to eat it 🌹❤
A great recipe easily explained! Thank you Tatiana!
Glad you liked it!
I'm making it now . Cant wait to see the outcome. My dough is proofing ,cheese prepared....yuuum. Thank you for the recipe
Enjoy!
@@GeorgianCuisineatTamadasTable Oh my, it was so good. All that cheese and the fluffy bread. Great.
Thanks so much! Making tonight love the artwork
Thank you for this delicious recipe I really enjoyed adjaruli khachapuri.
Very glad you did!
I love this.. ❤️ many thanks for the recipe. God bless 🙌
Thank you so much!
I’m so glad I’ve found your channel and especially this video!!
Because khachapuri is my future👩🍳😅 I’m Latvian living in Spain and recently we went to visit Latvia with my Spanish partner. I took him to Georgian restaurant because he loooves Borjomi (his favorite water indeed) and we tried khachapuri. That was it.. since then he’s been literally dreaming about khachapuri and we already went to Georgian restaurant here in Barcelona. But I promised him I’ll make it at home😊and so with your video’s help I’ll be confident in making it! Thank you so much! 😍
I am glad you found the recipe too. Please enjoy. Since flour may differ, I would suggest you start with less amount adding it gradually.
@@GeorgianCuisineatTamadasTable hello! Just wanted to let you know that i just made them and they came out AMMMAZINGLY tasty!! And to make them it wasn’t as hard as I thought.. I already told my partner - in our future we will eat maaaany khachapuris! Thank you again for the detailed recipe 👩🍳🇬🇪
Thank you for making this video. My brother requested this for his birthday, and this really helped me understand what I needed to do.
You are very welcome. How was the cheese boat?
I love this! Will be using this recipe thank you!
Thank you! Looks delicious 😋
Soooo good can’t wait to make it !!
superb
looks delicious, thank you
Great video 🇦🇺❤️🇬🇪
Lovely
Very interesting and looks so good
Thank you!
Thank you for the recipe! Greetings from Lithuania, I have visited Georgia a couple of years ago, and the first time tried Adjaruli Khachapuri, which was amazing! I will try to make it too. And maybe it is possible to see measurements, not in cups, but also grams? :)
You are very welcome and thank you for watching. I will gladly add grams to the future recipes.
@@GeorgianCuisineatTamadasTable Thank you, greetings! :)
Thank you so much. I did the full recipe but cooked only 2 Khachapuri, and my family was in heaven. I will miss them.
Glad you enjoyed! Now you can cook them whenever you want.
Hello! is it possible to prepare the kachapuri with the cheese inside as well and put it in the fridge to make it the next day?
Yes, you can prepare a khachapuri and refrigerate it overnight, don’t put an egg on top though. You can add it when you will be baking the khachapuri next day. Remove the khachapuri from the refrigerator 30 minutes in advance, leave it to rest, then bake.
Thank you very much! I guess the dough will not grow overnight?@@GeorgianCuisineatTamadasTable
@@laurafernandezk no, it won’t, no worries, enjoy
Thank you!
Muito bom parabéns!
გამარჯობა ჩემი მეგობარი,როგორ ნარ,I have a question,Is it possible to make khachapuri in airfryer?
Hello, thank you for your question. I don’t have an answer as I never made it in the air fryer.
@@GeorgianCuisineatTamadasTable just one more question,is it possible to make khachapuri in microwave?
@@zahradehdar-p1b I never made so can’t say anything.
😋😋😋
Thank you so much for sharing your amazing recipes and knowledge with the world. I visited Georgia last year and fell in love with the people and food. Your channel is how I've been able to bring Georgia's incredible food home and I've learned so much from you. Thank you sincerely! I'm even going to attempt to make a Georgian supra (feast) for Christmas dinner this year. A question about this recipe: how far in advance can I prepare the khachapuri boats before putting them in the oven? Is it okay to leave them in the fridge for a few hours before baking?
You can prepare the dough and cheese filling hours in advance. It’s better if you assemble khachapuri before baking. But a couple of hours in the refrigerator should be okay. Take them out of a refrigerator at least 20 minutes before baking.
@@GeorgianCuisineatTamadasTable Thank you so much; I can't wait to try making them on Christmas day ♥
@@mashaelyazdanie to ease the tension for holidays, if you can buy, can use ready made pizza dough too.
Just made 2. I didn't use eggs or milk in the dough. I also didn't put the egg on top... Man it tastes awesome! მადლობა!
Great to hear!
Its like an eye with the egg im the middle.
Beautiful eye
Thank you for sharing, Arr Chee!
I would love to hear how it turns out.
Just thought i would let you know that i made these and was very good mine looked more like a canoe (a 16-footer) I am going to need a little mare practice to get just right. I never heard of mixing the cheeses with water like that was very rich in taste. Will do again I wanted to post a picture, but I lack the knowledge or skill or maybe UA-cam don't allow photos to be posted. I'm looking forward to more cooking videos.
So glad you liked it and thanks for sharing. Mixing cheese with water loosens the cheese and when you add butter and egg it has just right consistency. You can send the photos to tamadastable@gmail.com it would be great to see them.
But I have several cups in my cupboards....all different sizes ! So what quantity is in a "cup" please....how many GRAMS or OUNCES ?
Regular US cup weights 140-150g flour depending on flour type. Gradually add the flour so that you can control the amount. Thanks
1 cup is 240ml if liquidit
@@GeorgianCuisineatTamadasTable Thank you for your reply.
This looks like it would be really delicious, I think I will try it, however if you don't mind, I would like to let the dough proof maybe 1/2 hour after adding the cheese, and yes I am asking for the permission to modify just that part, as I like a very airy bread.
That’s all right of course, enjoy
😍😍😍
😎😎😎
💪💪💪
🥰🥰🥰
4 and 1/2 cups. Really? How much is that in grams bruh
Around 500-550g but you may need more or less depending on the flour type. Best way is to start with less and gradually add flour.
Can you please make the Georgian potato pie, i miss it so much and want to make it
I will plan it of course, which one in particular? There is potato and cheese pie Khabizgina, is this the one you refer to?
@@GeorgianCuisineatTamadasTable yes that's the one ❤️thank you
Can you freeze these?
You can freeze them but without eggs. Add eggs when baking.
I recommend farmers cheese or dominan frying cheese in the Latin section.
Thank you!
The cheese mixture that I used was feta, mozzarella and ricotta. The ricotta really smooths out the saltiness of the feta. I also didn't put an egg in the dough. I will try that next time.
Great combo of cheese, I am using cow’s milk feta, which is milder than sheep feta. Thanks
@@GeorgianCuisineatTamadasTable- Thank you too! 😀
I think dough is too hard
If you think the dough is too hard, decrease the amount of flour.
the dish is Georgian, but you speak with a Ukrainian accent
I speak with Eastern European accent.
@@GeorgianCuisineatTamadasTable Me too. I'm Ukrainian.
Xinklis somit aketeebt acharuuls.rbili sono unda acharuls
Ras gulishmobt kalbatono Lozia? Es aris sapuaris tsomi. Khinkalis tsomi aris tskali, pkvili da marili
@@GeorgianCuisineatTamadasTable acharuls unda rbili sono visi da imitom mogweret acharuls sono xelit unda gaatxelot da ikneba papuki Soms vgrdznob xelit rogors sosxali organizzi .mapatiet Mara rom vxedav xolme xachapuris Soms satxeleblit vbrazdebi kargi xachapuris Soms ar rdze da ars zeti kversxi ar unda .pkvili wyali sapuari Marili shakari meti araperi.upro papuki da gemrielia natura .madloba da ukasravad.warmatebebi tkvens sakmianobashi!!!!
Didi madloba pasukhistvis!
Ajarian... not adjarian
Nice, very good recipe.
Thank you!
Thank you!