Khachapuri
Georgia's cheese boat: a yeasted dough canoe filled with molten sulguni and imeruli cheese, finished with a knob of butter and a raw egg yolk to stir in. Ingredients: flour, yeast, milk, sugar (dough); sulguni and imeruli cheeses (or mozzarella and feta), butter, egg yolks, salt.
What it is
Georgia's cheese boat: a yeasted dough canoe filled with molten sulguni and imeruli cheese, finished with a knob of butter and a raw egg yolk to stir in. Ingredients: flour, yeast, milk, sugar (dough); sulguni and imeruli cheeses (or mozzarella and feta), butter, egg yolks, salt. Recipe: 1) Make a soft yeast dough; shape into boats with raised rims. 2) Fill with grated cheeses. 3) Bake until the crust is golden and the cheese bubbles. 4) Crown with butter and a yolk; mix the centre at the table into a lava. Serve: torn crust-first, dunking into the cheese — the Acharuli style from Adjara. Flavor: salty, buttery, glorious richness. History: khachapuri differs by region (Imeruli is a round pie, Megruli adds cheese on top); the Adjarian boat is Georgia's most famous plate and a point of national pride. See also: Khinkali, Pkhali.
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