Khachapuri is the most well-known dish of Georgian cuisine. Although it is thought to be identical with karadeniz pidesi in Turkey, actually there is slight differences between them. Of course it could have been the same. It is the most natural thing in the world that the same food exists in different countries with different names. On the other hand, if there are differences and if you are interested in gastronomy, it is just as natural to know and share these differences.
That is why, even though I shared the recipe for karadeniz pidesi before, I did not want to pass khachapuri recipe. The main difference between karadeniz pidesi and khachapuri is their appearance. Karadeniz pidesi has a thinner dough and thinner and longer in shape. Khachapuri is more fluffy and has a shape that is broad in the middle, narrowing towards the ends. While the ends of the karadeniz pidesi are not joined in a distinct form, the ends of the khachapurine are clearly folded so that one side is folded over the other.
The most obvious difference between the two recipes is undoubtedly the cheese used. While Trabzon cheese varieties are used in karadeniz pidesi, Georgian cheeses such as imeruli and sulguni cheeses are used in khachapuri. It is unlikely that you will taste the same when you eat a dish that you think is the same in Georgia and in the Black Sea region. But if you make it at home with the same ingredients, you can taste more or less the same taste even if you change the shape. If you do not have the opportunity to find these special cheeses, this is not an unbearable result.
While researching Khachapuri, a recipe shared by a Georgian wrote that the most suitable cheese for those living abroad is a mixture of feta and mozzarella. Since I do not like feta, I used white Turkish cheese instead and I'm happy with it.
- 1 cup of warm milk,
- 1 cup of warm water,
- 1 egg,
- 2 teaspoons instant yeast,
- 1 tablespoon of sugar,
- 1 teaspoon salt,
- 3 cups flour.
For the filling;
- 600 g of feta cheese,
- 300 g mozzarella cheese,
- 2 eggs.
- 6 eggs,
- 1 egg yolk,
- For the dough mix milk, water, sugar and yeast in a deep bowl,
- Add the flour little by little and start mixing,
- Add salt in half of the flour and mix,
- Add the remaining flour little by little and knead until you reach a soft dough that does not stick to the hand,
- Cover and rest for 30-45 minutes, until it has risen more than twice,
- Grate the mozzarella cheese for the filling,
- Mix the mozzarella, feta cheese and 2 eggs,
- Knead the dough and divide it into 6 pieces,
- Roll one of the balls in an oval shape with the help of a roller on the floured counter,
- Spread one-sixth of the cheese filling in the middle, leaving space on the edges,
- Fold the edges in the middle and fold the ends one on the other,
- Apply egg yolk to the edges,
- Bake in a preheated oven at 180 degrees until lightly browned,
- Break an egg on it, place it back in the oven and bake until the egg is cooked to the desired consistency,
- Serve with a slice of butter on it,
- Prepare and baked the other pieces in the same way.
Enjoy your meal...