Khachapuri (Georgian Cheese Pie)
"This is the national dish of Georgia. It is a cheese pie. We got the recipe from my mother in law in Georgia but changed some of the ingredients... Traditionally this is made with Sulguni Cheese which isn't sold here.
This can be great for a snack for kids, as a starter or just any time.
Its also very easy because the dough doesn't need to rise.
This can be made with low-fat yoghurt and low-fat cheese."
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
4 Khachapuri
ingredients
- 500 g plain Greek yogurt
- 1 egg
- 50 g butter, melted
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 1⁄2 cups unbleached all-purpose flour (approx)
- 2 eggs
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, grated
- 250 g feta
- 100 g butter
directions
- In a large bowl add yoghurt, 1 egg, melted butter, baking soda, salt and 3 cups of flour.
- Mix together with your hands. Add the remaining flour slowly and knead mixture. Dough should form as soft but not sticky.
- In a separate bowl mix together 2 eggs and all the cheese. Mash this into a smooth paste.
- Separate the dough into 4 pieces.
- Roll each piece on a floured board to make a circle with approx 40cm diameter.
- Add 1/4 of the cheese mixture into the centre of the dough and flatten out until it is 10cm from the edge.
- Fold in the edges of the dough and collect in the centre. Pinch close.
- Melt 25grams butter in a frypan on medium heat.
- Add the khachapuri seam-side down (You can only cook one pie at a time) and fry until golden brown.
- Turn over and fry the other side.
- Repeat with the remaining khachapuris.
- Rub some melted butter on the hot khachapuri before serving.
- This can be served in wedges, hot or cold.
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