Imeruli Khachapuri with a Twist

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (150g) sulguni cheese, grated 1 cup (150g) sulguni cheese, grated
• 1/2 cup (75g) feta cheese, crumbled 1/2 cup (75g) feta cheese, crumbled
• 1/4 cup (60g) cottage cheese 1/4 cup (60g) cottage cheese
• 1/4 cup (60g) fresh parsley, chopped 1/4 cup (60g) fresh parsley, chopped
• 1/4 cup (60g) fresh dill, chopped 1/4 cup (60g) fresh dill, chopped
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Gradually add the warm milk and olive oil to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   In a separate bowl, combine the grated sulguni cheese, crumbled feta cheese, cottage cheese, chopped parsley, chopped dill, and ground black pepper. Mix well.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Punch down the risen dough and divide it into two equal portions.
8. 8.
   Roll out each portion into a circle, about 1/4 inch thick.
9. 9.
   Spread half of the cheese filling onto one half of each dough circle, leaving a border around the edges.
10. 10.
    Fold the other half of the dough over the filling and pinch the edges to seal.
11. 11.
    Transfer the khachapuri onto a baking sheet lined with parchment paper.
12. 12.
    Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
13. 13.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Sulguni cheese — If you can't find sulguni cheese, you can substitute it with mozzarella or any other semi-soft cheese that melts well.
• Feta cheese — For a milder flavor, you can use less feta cheese or replace it with a milder cheese like ricotta.
• Fresh herbs — Feel free to adjust the amount of fresh parsley and dill according to your taste preferences. You can also substitute them with other herbs like cilantro or basil.

Tips & Tricks

• To achieve a crispy crust, preheat your baking sheet in the oven before placing the khachapuri on it.
• Experiment with different cheese combinations to find your favorite flavor profile.
• Serve the khachapuri warm for the best taste and texture.
• If you prefer a spicier version, add a pinch of red pepper flakes to the cheese filling.
• Leftover khachapuri can be reheated in the oven or toaster oven for a few minutes to regain its crispiness.

Serving advice

Serve Imeruli Khachapuri as a main dish accompanied by a fresh salad or pickled vegetables. It is best enjoyed while still warm, allowing the cheese to be gooey and stretchy.

Presentation advice

Present the Imeruli Khachapuri on a wooden board or a traditional Georgian platter. Cut it into slices and let the cheese filling be visible, showcasing its deliciousness.