მეგრული ხაჭაპური
Megruli Khachapuri recipe
VegetarianMegruli khachapuri comes from Samegrelo in western Georgia. It starts like Imeruli khachapuri, then gets a second layer of cheese and an egg wash on top and goes into a hot oven. This is the khachapuri for people who think there is never enough cheese.
- Prep
- 30 min
- Rest
- 60 min
- Cook
- 15 min
- Total
- 105 min
- Serves
- 2
Ingredients
- 500 g all-purpose flour
- 250 ml warm milk
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp vegetable oil
- 500 g low-moisture mozzarella, grated
- 300 g feta, crumbled
- 1 egg, beaten
- 30 g butter
Method
- Mix the milk, yeast and sugar. Add the flour, salt and oil and knead a soft dough. Cover and let it rise for an hour.
- Mix the two cheeses. Set aside about a quarter of the mix for the top and roll the rest into 2 balls.
- Heat the oven to 250°C (480°F) with a tray inside.
- Divide the dough in 2. Wrap each cheese ball in dough like a pouch, pinch it closed and press it out into a flat round about 25 cm wide.
- Brush the tops with beaten egg and scatter over the reserved cheese.
- Bake on the hot tray for 12 to 15 minutes, until the cheese on top is golden in spots.
- Rub with butter straight from the oven and serve warm.
Tamara's tip: for a softer top, cover the khachapuri with a clean towel for 2 minutes after the butter.
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