Thursday, 14 February 2008

Georgian stuffed flatbread

Polish: Gruzja
Georgian: საქართველო
Old Prussian: Grozėjė
Udmurt: Грузия
Abkhazian: Қырҭтәыла Аҳәынҭқарра
Aramaic: ܓܘܪܓܝܐ
Chuvash: Грузи
Ossetic: Гуырдзыстон
Kashubian: Grëzóńskô
Kurdish: Gurcistan
Nahuatl: Xeorxitlān

I would like to write so much about Georgia, its population, language, monuments, cuisine, fascinating history. This country absolutely fascinates me. Eastern Georgians were called Iberians by ancient Greeks, so Georgia has something to do with my studies :) I had not many chances to try original Georgian food, but once, in Nuremberg, I bought delicious suluguni cheese in a Russian shop, and other time, a friend gave me churchkhela, sweet grape and nuts sausage, to try. From the webpages I surfed through I learned that Georgians eat a lot of nuts, eggplants, plums and drink wine. Khachapuri (ხაჭაპური), which means cheese bread, is considered breakfast dish. I compared several recipes and made my own khachapuri. After eating it, I loved Georgia even more

1 cup milk
2 eggs
1/2 teaspoon baking powder
3 tablespoons oil
salt
400 g flour (about)
250 gr cheese (the original recipe requires Georgian suluguni cheese, which I didn't have, so I used feta + bryndza + mozzarella)
1 tablespoon sour cream

1. Whisk one egg with milk, oil and salt (I also added 1 teaspoon dried garlic, but I just love this taste)

2. Add flour and knead. I can not tell the exact measurement, but about 400 grams: so much until you have a rollable dough but still soft. Let stand for about 15 minutes, in the meanwhile prepare the filling

3. Whisk second egg with sour cream, add grated cheese



4. Divide dough and filling into portions. I made three: one fried in a pan, one baked and one boat-shaped, baked, from the rest of my dough.

5. Roll one portion of the dough into a circle. Cover the middle of the circle with cheese and leave the edges without cheese. If you want, cut the edges as I did - it may result easier to close them. Now gather the edges together and close them so that no cheese gets off. Form a nice plain bread.







6. Now you can fry the bread in the oil from both sides or bake in oven. Not bad would be frying them first and after that baking for some 10 minutes. I fried my first bread and the filling was still unstable and flow out, so I baked it 10 minutes more in the oven (filling should not be fluid!), and I baked the second one.





7. If you want to make a boat-shaped khachapuri called adjaruli khachapuri, take one portion of the dough, form a boat, make some place inside to put the filling: cover it with cheese and put one more egg on the cheese layer, but don't break the yolk. Put a bit of butter on the egg and bake.



3 comments:

Everything4sweets said...

hello, Ihave tranlate for you the sago cookies, I hope this help, lethttp://everything4sweets.blogspot.com/2007/10/semprit-sagu-keju.html me know the result ok :)

Everything4sweets said...

http://everything4sweets.blogspot.com/2007/10/semprit-sagu-keju.html

Ewa's corner: milk & pumpkin said...

Oh thank you very, very much! I'm gonna make sagu keju today and naturally I will let you know about the results. I can't wait to try them!
Greetings,
Ewa :)