This Georgian cheese pastry is served with every Georgian meal, including shashlyk (kebabs), lobio (beans), and lule kebabs (ground beef or lamb).
|
THIS ARTICLE IS FROM
|
Ingredients:
Dough:
1/2 liter plain yogurt
1 egg, slightly beaten
3 tablespoons melted butter
1 teaspoon baking soda
1 teaspoon salt
3 cups flour
Filling:
4 cups soft white cheese
2 eggs, slightly beaten
Directions:
To make the dough, mix together the yogurt, egg, and melted butter in a large bowl. Stir in the flour, baking soda, and salt. Mix well and knead to make a soft but not sticky dough. For the filling, mix together the cheese and the beaten eggs, mashing into a smooth paste. Set aside.
Divide the dough into four pieces. Roll each piece on a lightly floured board into a 12-inch round. Divide the filling into four portions. Place one portion on the dough, smoothing out to about once inch from the edge. Fold over the dough towards the center to cover, rolling smooth with a rolling pin to seal the top.
Heat a large frying pan over medium heat. Melt a generous spoonful of butter and place the khachapuri seam-side down, cover and fry until golden brown. Turn and fry the other side, adding more butter to the pan. Repeat with the remaining dough and fillings.
Servings: Serves four (one pastry per person).
More Moscow Recipes:
