Dish

Penovani khachapuri

Penovani khachapuri is made by mixing flour, yeast, salt, and water to make a dough. The dough is then rolled out and filled with a mixture of cheese, eggs, and butter. The bread is then baked in an oven until it is golden brown. The cheese filling is gooey and delicious, and the bread is soft and fluffy. This dish is perfect for breakfast, lunch, or dinner.

European cuisine› Mediterranean cuisine› Balkan cuisine› Serbian cuisine

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Origins and history

Penovani khachapuri originated in Georgia and has been a staple in Georgian cuisine for centuries. It is believed to have been created in the region of Adjara, which is located on the Black Sea coast of Georgia. The dish has since spread throughout the country and is now enjoyed by people all over the world.

Dietary considerations

This dish is not suitable for vegans or those who are lactose intolerant. It is high in calories and should be consumed in moderation.

Variations

There are many variations of khachapuri, including Imeretian khachapuri, which is made with a cheese and egg filling, and Adjaruli khachapuri, which is shaped like a boat and filled with cheese, butter, and a raw egg. Some variations also include meat or vegetables in the filling.

Presentation and garnishing

Penovani khachapuri is traditionally served hot and fresh from the oven. It can be garnished with fresh herbs, such as parsley or cilantro, and a sprinkle of paprika or red pepper flakes.

Tips & Tricks

To make the perfect khachapuri, be sure to use high-quality cheese and fresh ingredients. The dough should be rolled out thinly to ensure that the bread is soft and fluffy. Be careful not to overfill the bread, as this can cause it to burst during baking.

Side-dishes

Penovani khachapuri can be served with a variety of side dishes, including salads, soups, and stews. It is also delicious on its own as a snack or light meal.