Georgian Savory Cheese bread - Khachapuri Recipe

Georgian cheese bread, Khachapuri (Khacho-Cottage cheese, Puri-Bread) is one of the most delightful of all Caucasian specialties. It is made in different shapes and sizes. It varies region to region, but my favorite one is Imeruli Khachapuri, which typically made in most parts of Georgia. Although Georgians are not accustomed to eating out frequently, every little town or village have tiny cafes hot and fresh khachapuri is served everyday.

Ingredients:

2 ½ Cups of self raising flour.

¾ teaspoon of salt.

1 large egg

½ cup full fat plain yogurt.

1 tablespoon vegetable oil.

2 tablespoons of butter.

Sift the flour and salt into a large bowl, and make a well in the middle. Pour in the egg, oil, and yogurt and stir into the flour, to make a soft dough. Transfer the dough to a floured board and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball, cover with a linen or cotton (not terry cloth) kitchen towel, and let stand for 1 hour.

Preheat oven to 350 degrees F. Divide the dough into four equal parts. Butter two baking sheets.

On a floured surface, roll out one of the balls to an 1/8-inch-thick square.

Brush the dough with some of the melted butter. Dip your fingers in melted butter and pull the edges of the dough in different directions, stretching it evenly until it is almost transparently thin. Don't worry if the dough tears, as you will be folding it up. With a sharp knife, trim the edges of the dough to form an even square. Fold the square in half, brush the surface generously with melted butter, and fold in half again crosswise, to form a smaller square. It should be approximately 6 to 7 inches. If it isn't, pull it out slightly to fit the dimensions.

Brush the square with butter. Shape one-fourth of the filling into a ball and place in the center of the square. Fold in the corners of the square like an envelope. With your palm, flatten the pie so it is about 1 inch thick. Brush the top with melted butter, and carefully transfer to a prepared baking sheet.

Repeat the procedure with the rest of the dough and filling.

Bake the pies in the middle of the oven until golden brown; about 35 minutes. Serve warm.

Cheese Filling

10 ounces mozzarella cheese, grated

8 ounces feta cheese, preferably Bulgarian, crumbled

2 tablespoon unsalted butter cut into small pieces

1 large egg

Salt, to taste .

In a large bowl, combine all the ingredients except the salt and mix well.

Season with salt, if necessary.

Makes 4 pies, to serve 8

The brilliance of Georgian cuisine is backed up by famous white and red wines

Republic of Georgia is a country to the east of the Black Sea, most of which is located in the South Caucasus, while a portion of the territory lies in the North Caucasus. Georgia is an amazing cluster of cultures, religions, fascinating landscapes and ancient history.

According to the legend, "When God was distributing portions of the world to all the people of the Earth, the Georgians were having a party and doing some serious drinking. As a result, they arrived late and were told by God that all the land had been distributed. When they replied that they were late only because they had been lifting their glasses in praise of Him, God was pleased, and gave the Georgians that part of Earth He had been reserving for Himself."

Georgian cuisine uses well familiar products but due to varying proportions of its obligatory ingredients such as walnut, aromatic herbs, garlic, vinegar, red pepper, pomegranate grains, barberries and other spices combined with the traditional secrets of the chef 's art the common products do acquire a special taste and aroma, which make Georgian cuisine very popular and unique.

Winemaking

The brilliance of Georgia cuisine is backed up by famous white and red dry wines. Survived historical monuments of Georgia's tangible culture as well as number of records confirm that the winemaking growth level was rather high in Georgia far before Christ (B.C) and, that the wine was exported from Georgia to Europe.

Among which anyone choose wine to one's own taste: "Mukhuzani" with a pleasant bitter taste, golden cool "Tetra" light straw-coloured "Tsinandali" with a crystal sourish touch, dark amber-coloured slightly astrigent "Teliani", rubycoloured "Ojaleshi" with a mildly sweet, emerald-like sparkling "Manavi", garnet-red honey-tasting "Kindzmarauli", and dark ruby-coloured velvety "Khvanchkara", light-green "Gurjaani" dark golden fruity "Tibaani" and many others. If to Georgian wines you add best-brand cognacs, champagne, not to mention remarkable mineral waters and fruit drinks, you can fancy what pleasure Georgian cuisine will to you.

According to quality:
Table wines;
Vintage wines;
Collection wines;

According to types:
Dry wines;
Naturally semidry and semisweet wines;
Semidry and semisweet wines;
Sparkling and carbonated wines;
Special wines;
Flavored wines;

According to color:
White wines;
Pink wines;
Red wines;