Adjarian khachapuri with fresh goat cheese
Adjarian khachapuri with fresh goat cheese. Prepared with fresh goat cheese instead of feta.
Active time1 h
Cooking25 min
Total2 h 30 minResting : 1 h 30 min
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Ingredients
- 40 g butter
- 150 g fresh goat cheese
- 300 g mozzarella
- 4 eggs
- 240 ml water
- 400 g wheat flour
- 20 ml olive oil
- 7 g dried baker’s yeast
- 5 g salt
Preparation
Activate the yeast in the lukewarm water according to the packet instructions. Mix the flour, salt, yeast mixture and oil. Knead for 10 minutes, cover and leave to rise for 1 hour 30 minutes, until doubled in size.
240 ml water400 g wheat flour20 ml olive oil7 g dried baker’s yeast5 g salt- mixing bowl
- tea towel
Preheat the oven to 220 °C. Grate the mozzarella and crumble the well-drained fresh goat cheese.
150 g fresh goat cheese300 g mozzarella- oven
- grater
Divide the dough into 4 portions, roll into ovals and raise the edges into boats. Fill with mozzarella and fresh goat cheese. This version is inspired by khachapuri using these 2 cheeses.
- rolling pin
- baking tray
- baking parchment
Bake for 15 to 18 minutes.
- oven
Make a hollow in the cheese, crack an egg into each boat and return to the oven for 5 to 7 minutes, until the whites are set. Add the butter and serve hot.
40 g butter4 eggs- oven
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration