Get to Know: Khacha­puri

These cheese-filled, egg-topped Ge­or­gian breads—sur­pris­ingly easy to make at home—have won (and clogged) our hearts

SAVEUR - - Kitchen -

We’ve sel­dom met a stuffed bread we didn’t love, and khacha­puri—ge­or­gia’s na­tional dish and the coun­try’s catch-all term for var­i­ous breads filled with cheeses— is the lat­est and most tempt­ing ex­am­ple. (Search “cof­fin bread,” “bunny chow,” or “scac­cia” on saveur.com for more.)

Some­times flat and chewy, other times ten­der and fluffy, khacha­puri dough comes in many forms, and its myr­iad po­ten­tial fill­ings are adapted and im­pro­vised all over Ge­or­gia. For months we’ve been turn­ing out our own classic and cre­ative vari­a­tions from the test kitchen (nine kinds to be ex­act), but our fa­vorite is one of the most tra­di­tional and rec­og­niz­able: ad­jaruli khacha­puri, a yeasted crust with a gooey fill­ing of salty brined cheese, runny egg, and melted but­ter. While you may be tempted to eat one of these on your own, this one’s meant to be shared and de­voured as an ap­pe­tizer by a hun­gry, carb-lov­ing crowd.

For the recipe, plus more on khacha­puri and its vari­ants, check out our Ge­or­gian breads web pack­age at saveur. com/khacha­puri. —K.C.

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