CHEESE FILLING FOR BREAD RECIPES
31 SURPRISINGLY DELICIOUS COTTAGE CHEESE RECIPES – THE ...
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Provided by Cassie Marshall
Number Of Ingredients 31
KHACHAPURI (GEORGIAN CHEESE-FILLED BREAD) RECIPE | EPICURIOUS
This Adjaran Khachapuri is sometimes called a cheese boat. It's a Georgian specialty: a luscious cheesy, eggy, buttery bath to dip bread into.
Provided by Olia Hercules
Yield Makes 6
Number Of Ingredients 10
Steps:
- To make the dough, mix the yeast with the sugar, water, flour, and salt in a bowl. Cover the bowl with clingfilm and either leave in the refrigerator overnight or somewhere in your kitchen for an hour or so until doubled in size.
- For the filling, mix the cheeses with the single egg yolk and use a fork to mash well.
- Preheat the oven to its highest setting and heat a couple of baking sheets—or a pizza stone if you have one.
- Flour your work surface really well. Cover your hands in flour and scrape the dough on to your work surface. Knead it in the flour a little if it’s too sticky. Divide the dough into 6 pieces (each piece should be about 100 g (3½ oz). Roll out each piece of dough on a lightly floured work surface into a 18 cm (7-inch) round. Stretch either side of each round to elongate and then pile 100 g (3½ oz) of filling in the centre, leaving a 5 mm (¼ inch) border around the edge. Bring two sides of the dough up to meet in the middle and pinch a seam together to seal, similar to a Cornish pasty. Press down with the flat of your hand to flatten it, then flip it over so the seam is face down. With a sharp knife, make a slash along the middle of the dough and push the sides open to expose the filling. Repeat with the rest of the dough and filling to make 6 khachapuris.
- Slide the khachapuris on to the hot baking trays and bake for 10 minutes until the sides turn golden. Crack an egg into the centre of each, then bake for a further 2–3 minutes. To eat, pinch the dough from one end and use it to dip and mix the runny egg yolk into the filling.
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Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 249 calories per serving
- Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
- Place a small non-stick frying pan on a low heat to warm up.
- Grate the cheese onto a board and set aside.
- Add ½ tablespoon of oil to the hot pan, then carefully pour in the eggs.
- Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little.
- When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese.
- Using a spatula, ease around the edges of the omelette, then fold it over in half.
- When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate. Delicious with a tomato salad and wholemeal bread.
- PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)
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