One of the most famous and beloved dishes of Georgian cuisine are khachapuri "Boats with Eggs". In the homeland of this dish, there are a huge number of recipes. However, each mistress has her own version of cooking khachapuri, her secrets and nuances. Today we offer you to cook a culinary masterpiece of Georgian housewives and pamper your household with delicious, fragrant and delicious pastries.
A bit of history
Experienced chefs are always advised to plunge into its history before starting to cook an unknown dish. "Boats with an egg" appeared in the Middle Ages in the north-west of Georgia. Since then, every housewife 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 cooking rules that has not changed for centuries is equal proportions of cheese (or any other filling) and dough. Experienced housewives advise using even more toppings, so baking will turn out much tastier. Depending on the area, the recipe for khachapuri "Boat with Egg" will be different. Somewhere, the egg is mixed with cheese or cottage cheese, somewhere the filling is laid down, and the egg is broken from above. Any Georgian cook will say 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 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 phase will take a little more time - 3-4 hours. Calorie content per hundred grams is 317 kcal.
Essential Ingredients
If you do not have enough time, but you want to cook a tasty dish, then you can always use the store yeast dough. However, Georgian housewives never do that. They themselves at home prepare dough for Khachapuri in Adjarian "Boat". 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 of flour;
- one glass of warm water;
- 6-7 eggs;
- 120 ml of milk;
- 35 g pressed yeast;
- four tablespoons of sunflower oil;
- a pinch of salt;
- 420 g Adyghe cheese;
- one spoon (tablespoon) of granulated sugar;
- 120 g butter;
- 110 g of suluguni cheese.
How to cook khachapuri with a boat egg
We will divide all stages of preparation into several steps. This is necessary to make novice housewives more comfortable.
Stage 1
At the first stage, you need to do the preparation of the dough for the future test. Pour warmed milk into a small mug. Add yeast. Gently mix and put in a warm place. We wait until a foam cap is formed.
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 - a mandatory procedure. It helps the test saturate with oxygen, become more supple and airy. Sift flour directly onto the table. Top with salt and mix gently. Spread the flour with a slide, making a small depression in the center. The remaining milk will need to be poured into this hole, one egg broken, water poured. Gently start mixing the dough, gradually introducing the yeast mass.
How to understand that the dough for the preparation of "Boats with Egg" is ready? Firstly, it will stop sticking to your hands. Secondly, the dough in the eyes will become airy and silky. As soon as you achieve the desired result, leave the dough alone for two and a half hours. During this time, the dough will come up several times with a high hat. It is recommended to punch it.
Stage 3
The third step in making the Khachapuri "Boat with Egg" is the filling. The cheese you took for the recipe must be grated. You can add a few tablespoons of warm water to the cheese. In addition, if you use 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 products for the filling. Leave aside.
Stage 4
Now let's move on to the most crucial and interesting moment in the preparation of "Boats with Eggs" - the formation of baking. We tear off a small ball from a common piece of dough with our hands. Roll it a little bit in flour and roll it so that it turns into an oval. We form a boat. We gently pinch the edges, and twist the sides to save the filling.
Cover the baking sheet with parchment paper or lightly grease with sunflower oil. We lay out prepared boats on a baking sheet. Put the filling in the center of each product. At this point, the oven should already be heated to 220 degrees. We send the pastries to the oven for 25 minutes. As soon as you see that the edges begin to brown, we take out the dish and pour the egg into the center of the boat. Set to bake for another three minutes.
There is one caveat here - do not view the moment. It is very important that only protein is seized in the oven, and the yolk remains liquid. In this, as they say, the whole chip of such a dish as Adjarian khachapuri “Boats with an Egg”. We get the pastries. Lubricate the sides with butter. In the center of the egg, you can also put a small piece of butter.
Secrets and subtleties of cooking "Boats" in Adjarian
Initially, the dough for this baking was done exclusively on water. No other additives (yeast, baking powder or soda). Modern housewives prepare yeast, puff or fresh dough. Georgian housewives add yogurt or yogurt 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 in the filling. It will stretch and will not give the desired consistency. It is better to use young cheeses. It can be Adyghe cheese, suluguni, feta, feta cheese, mozzarella, etc.
As for the correct formation of boats, here each mistress has her own cooking option. Someone cooks huge khachapuri, someone makes small boats. Decide for yourself. Above all, be sure to let them stand for a while until the filling is applied. At this moment, the dough is even more suitable, and as a result, the khachapuri become incredibly lush, but airy inside.
Butter is a special secret. Try to make one boat without oil, and you will immediately understand the difference. Butter should not only be spread on the edges of the baking dish, but also must be put on the filling. But only at the very end of cooking. The liquid yolk should float a little in the newly melted oil. Tearing off the edges, you will dip the dough into an incredibly tender filling, consisting of cheese, butter and egg yolk.
If salted cheese is supposed to be used as a filling, then it is recommended to soak it slightly in water in advance. Just chop a piece of cheese into small cubes and dip them into water. So the cheese will give salt faster, and the filling will turn out to be tasty, slightly brackish.
When there is no time for making yeast dough, you can use a store puff. Just unfreeze it, form the boats and put the filling in the center. Puff pastry bakes faster. It would be a great option for a quick breakfast.