Adjarian Khachapuri "Boats with Egg": ingredients, recipe, photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

One of the most famous and loved by many dishes of Georgian cuisine is khachapuri "Boats with Egg". In the homeland of this dish, there are a huge number of recipes. However, each housewife has her own version of cooking khachapuri, her own secrets and nuances. Today we invite you to cook a culinary masterpiece of Georgian housewives and pamper your household with appetizing, fragrant and delicious pastries.

A bit of history

Experienced chefs always advise before starting cooking an unknown dish to plunge into its history. "Boats with eggs" appeared in the Middle Ages in the north-west of Georgia. Since then, each hostess has sought to give the dish its own family flavor. If translated from Georgian, the name will mean "bread with cottage cheese".

One of the most important rules of cooking, which has not changed for centuries, is equ althe proportions of cheese (or any other filling) and dough. Experienced housewives advise using even more toppings, so the pastries will turn out much tastier. Depending on the region, the recipe for cooking khachapuri "Boat with an egg" will be different. Somewhere the egg is mixed with cheese or cottage cheese, somewhere the filling is put down, and the egg is broken on top. Any Georgian cook will tell you that for cooking it is important not only to know the recipe, but to have patience and a real Georgian "hot" temperament.

Khachapuri from Adjara

They say that people who once tried the Adjarian khachapuri "Boat with Egg" will forever remain fans of this simple, tasty and beautiful dish. If you decide to enjoy this type of khachapuri, then it is not necessary to go to an expensive restaurant. Today we will tell you how to cook a dish at home without special culinary skills and experience.

Cooking time is 40-45 minutes. The preparatory stage will take a little more time - 3-4 hours. The calorie content of a dish per hundred grams is 317 kcal.

Required Ingredients

If you do not have enough time, but you want to cook a delicious dish, you can always use store-bought yeast dough. However, Georgian housewives never do this. They prepare the dough for Adjarian khachapuri "Boat" on their own at home. A recipe with a photo and a step-by-step description of the cooking process will help novice cooks make the dish right.

Ingredients:

• 820 g flour;
• one glass of warm water;
• 6-7 eggs;
• 120 ml milk;
• 35g pressed yeast;
• four tablespoons (tablespoons) of sunflower oil;
• a pinch of s alt;
• 420 g Adyghe cheese;
• one tablespoon (tablespoon) of granulated sugar;
• 120g butter;
• 110 g suluguni cheese.

How to cook khachapuri with "Boat" egg

We will break all stages of preparation into several steps. This is necessary to make it more convenient for novice housewives.

Stage 1

At the first stage, you need to start preparing the dough for the future test. Pour warmed milk into a small mug. We add yeast. Mix gently and put in a warm place. Wait until a foam cap forms.

Stage 2

The second step is kneading the dough. At this stage, you should stock up not only with all the ingredients for cooking, but also with a sieve. Sifting flour is a must. It helps the dough to be saturated with oxygen, become more pliable and airy. Sift the flour directly onto the table. Add s alt on top and mix gently. Spread the flour in a pile, making a small indentation in the center. In this hole you will need to pour the remaining milk, break one egg, pour water. Gently start mixing the dough, gradually introducing the yeast mass.

How to understand that the dough for making "Egg Boats" is ready? First, it will stop sticking to your hands. Second, the dougheyes will become airy and silky. Once you achieve the desired result, leave the dough alone for two and a half hours. During this time, the dough will rise several times with a high hat. It is recommended to crush it.

Stage 3

The third step in cooking khachapuri "Boat with an egg" is the filling. The cheese that you took for the recipe must be grated on a coarse grater. You can add a few tablespoons of warm water to the cheese. In addition, if you are using several types of filling products, then at this stage they are added to the cheese. It can be cottage cheese, fresh herbs and so on. Gently mix all the ingredients for the filling. Set aside.

Stage 4

Now let's move on to perhaps the most important and interesting moment in the preparation of "Boats with an Egg" - the formation of baking. Tear off a small ball from a common piece of dough with your hands. Roll it a little in flour and roll it out so that you get an oval. We form a boat. We carefully pinch the edges, and twist the sides to keep the filling.

Cover the baking sheet with parchment paper or lightly grease with sunflower oil. Lay the prepared boats on a baking sheet. Place the filling in the center of each piece. By this time, the oven should already be preheated to 220 degrees. We send the pastries to the oven for 25 minutes. As soon as you see that the edges have begun to brown, we take out the dish and pour the egg into the center of the boat. We set to bake for another three minutes.

HereThere is one nuance - do not overlook the moment. It is very important that only the protein seizes in the oven, and the yolk remains liquid. This, as they say, is the whole point of such a dish as Adjarian khachapuri "Boats with eggs". We get pastries. Lubricate the sides with butter. You can also put a small piece of butter in the center of the egg.

Secrets and subtleties of cooking "Boats" in Adjarian

Initially, the dough for this pastry was made exclusively on water. No other additives (yeast, baking powder or soda). Modern housewives prepare yeast, puff or unleavened dough. Georgian housewives add curdled milk or matsoni to the dough. We advise you not to use a large amount of flour for the test. Make it softer and stickier.

In the homeland of khachapuri, ripe cheese is never put into the filling. It will stretch and not give the desired consistency. It is better to use young cheeses. It can be Adyghe cheese, suluguni, feta, cheese, mozzarella, etc.

As for the correct formation of boats, here each housewife has her own cooking option. Someone prepares huge khachapuri, someone makes small boats. Decide for yourself. Most importantly, be sure to let them stand for a bit until the filling is applied. At this moment, the dough is even more suitable, and as a result, khachapuri becomes incredibly lush, but airy inside.

Butter is a special secret. Try to make one boat withoutoils, and you will immediately understand the difference. Butter must not only be spread on the edges of the baking, but also be sure to put it on the filling. But only at the very end of cooking. The liquid yolk should float a little in the freshly melted butter. Tearing off the edges, you will dip the pastry into an incredibly tender filling consisting of cheese, butter and egg yolk.

If it is supposed to use s alty cheese as a filling, then it is recommended to soak it slightly in water in advance. Just cut a piece of cheese into small cubes and dip them into the water. So the cheese will give off s alt faster, and the filling will turn out tasty, slightly s alty.

When there is no time to prepare yeast dough, you can use store-bought puff pastry. Just defrost it, form boats and put the filling in the center. Puff pastry bakes faster. This would be a great option for a quick breakfast.