:-) I was glad to see a presentation of Adjaruli Khachapuri in your youtube channel. HOWEVER!!! ;-) you did and didn't do some things that our Georgian Mother Approved recipe called for. So the story: Some friends here in the states hosted a high school exchange student 17 years ago. At the 15 year point we were able to go visit him in Tbilisi. He made it a point to introduce is to lots of Georgian foods, various Khachapuri among them. Ask for and found a Georgian recipe, and ask him to show it to his mom, who doesn't speak English. She looked it over carefully and approved. So now the differences: 1. The Georgian recipe does not use salt in the dough. I questioned this and she confirmed that it should not use salt. One of the cheeses used is vary salty. Here in the states I use salt. In fact I use whatever dough I have waiting in the fridge, if available. 2. When rolling the gunwales of the canoe, roll in a good measure of the cheese mixture. Yes, that makes it a stuffed crust. 3. Speaking of cheeses, you are correct that you can't get Georgian cheeses here. :-( The problem with just using the two cheeses you mentioned is that one of the Georgian cheeses is vary funky. Not adding a third cheese to get the funk reduces the interesting flavors of the dish. Chris gets us a Buffalo cheese from Murray's, Quattro Portoni Casatica, we think. 4. After 12 of those 15 minutes in the oven pull it out, make a divot in the cheese, crack a full egg into the divot and put it back in the over for the last three minutes. The egg will be partially cooked, but like in your example will complete cooking at the table and as it's mixed. 5. When it comes out of the oven, put a big pat of butter on top. Then present at the table. 6. The mixing can be done with the bow and stern of the canoe or the fork. Bow and stern being the more traditional. 7. These can be made in a wide range of sizes from singles, slightly smaller than you demo'd, to one big enough for a table full of teenage boys. Put one egg in for each person at the table. These comments and changes really don't make it any harder to create your wonderful cheese canoe. Again, thanks for showcasing one of the fun Georgian foods. David Heinsohn
thank you David for the useful comment. I visited Georgia a few years ago and was blown away by the cuisine. I also tried this dish and wanted to recreate since then. I will definitely will use the recipe with your modifications.
Made this tonight, was absolutely fantastic! Two things I would say, use whole milk mozzarella for the best cheese pull; I used part skim, and while delicious, gave a very poor pull. The other thing, I used the food processor to finely chop up the feta, so it incorporated into the sauce easily. I will absolutely do this recipe again!
I am from Georgia and I have to say. Brian, you did an amazing job, you absolutely nailed it man, well done. Probably the best Adjaruli made outside of Georgia.
It is recommended to wrap cheese into the edges of the dough and to put the khachapuri back to the oven after putting an egg into the cheese for a short while unlike the way it is done in the video
Hey, you have to put the whole egg in there until the khachapuri is still hot and the cheese is still boiling, and then don't stir everything so much. Then you cut corners and put them in the middle. This is how you taste everything individually: butter, egg white, and cheese. I've noticed that in restaurants the chefs avoid adding the egg whites because they're afraid not everyone will like the raw egg whites but believe me it's really awesome
Sounds a lot like like Malayalam ( Kerala - South India) to me : Uli means onion, puri is bread, khacha sounds like Malayalam but I dont know what it may mean. So, Onion---- Bread from Adja. But I dont see any onion in this bread.
Perhaps due to my congenital blindness, it's unclear to me at which point the fetta is added to the mozzarella, since Brian refers to the incorporation of all the cheese curds into the mozzarella post-baking, while incorporating the egg yolk and butter.
Unfortunately, they don't make it quite like that. Actually, after 5:50 they add one egg and butter, BUT after that they put the khachapuri back in the oven for a few minutes, so that the egg white cooks just a little, and then it is served. Khachapuri is not eaten with a fork (that's how the locals will immediately recognize you as a foreigner), but by torn off the tip, then tip dipped in cheese and egg, mixed (as you did with a fork) and consumed. Still, thanks for a recipe, it's nice to know what "supplement cheese" variants we can use outside of Sakartvelo.
@@Psera Cheez whiz is an American classic that is traditionally combined with Prime Rib in the regional Philadelphia delicacy known as Cheese Steak. It's just a suggestion for someone who does not appear to like very plain and non-threatening cheeses.
I don't think mozzarella would be a good substitute, because I would say a good Sulguni cheese is a stronger flavour than mozzarella. Also traditionally it is served with the egg and butter on top and you are meant to mix it with the bread yourself. We have eaten many in Tbilisi and Batumi.
@@gayle525 No. I just don't like eggs. So if it's absolutely necessary for a recipe, then I won't make it. If I can exclude it I will. It's incredible how me recipes include eggs. So sorry about your allergy.
@@sunflowerbaby1853 if you’re ignoring recipes because they call for incorporating eggs you’ll find yourself going hungry, you are being picky for the sake of being picky
this is so inauthentic its basically Chinese American food. given you cant get georgian cheese, thats fine, but everything else is off. They didnt even create the "stuffed crust" that Ive found in every authentic Georgian recipe and heard from people who know georgian culture, did you guys even research this dish?
Thats interesting if 'Puri' means bread in Indian too, however Khachapuri is Georgian, comes from the words kacho (Georgian word for cheese curds) and 'puri' means bread, which is interesting if same in Indian.
@@Dimitri-Jordania kacha in india m and a space in between and Georgia has found hindu and indian civilisation artefacts dating 2000-3000 years old so may be there was some connection in ancient times and later on was lost
@@amarns2984 I think Khacho and Kacha only seem similar due to English not having enough letters to write it. Kh is more like Greek/Slavic X - and TCH is a whole different sound that idk if anyone else has. Try googling Khachapuri's pronunciation for reference. As for Puri - it's quite possible the word came from India to Iran where it was used in Archaic Persia and from there to Georgia.
A"DJ"aruli" is a wrong spelling initiated by Russians because they lack the letter 'CH" in their alphabet. Correct and simplified spelling is ACHARULI especially since Georgians have the letter CH in the alphabet!
Ч is the Russian letter to represent the CH sound if you forgot. It's English that doesn't have a dedicated letter for Ч, so they have to use two letters where Russian can do with just one. Both English and Russian pronounce it the same way, but in Georgian it's different, of course. European languages don't have it. Axla wadi shen rusul skolashi, kartvelis baghanka
:-) I was glad to see a presentation of Adjaruli Khachapuri in your youtube channel. HOWEVER!!! ;-) you did and didn't do some things that our Georgian Mother Approved recipe called for. So the story:
Some friends here in the states hosted a high school exchange student 17 years ago. At the 15 year point we were able to go visit him in Tbilisi. He made it a point to introduce is to lots of Georgian foods, various Khachapuri among them. Ask for and found a Georgian recipe, and ask him to show it to his mom, who doesn't speak English. She looked it over carefully and approved.
So now the differences:
1. The Georgian recipe does not use salt in the dough. I questioned this and she confirmed that it should not use salt. One of the cheeses used is vary salty. Here in the states I use salt. In fact I use whatever dough I have waiting in the fridge, if available.
2. When rolling the gunwales of the canoe, roll in a good measure of the cheese mixture. Yes, that makes it a stuffed crust.
3. Speaking of cheeses, you are correct that you can't get Georgian cheeses here. :-( The problem with just using the two cheeses you mentioned is that one of the Georgian cheeses is vary funky. Not adding a third cheese to get the funk reduces the interesting flavors of the dish. Chris gets us a Buffalo cheese from Murray's, Quattro Portoni Casatica, we think.
4. After 12 of those 15 minutes in the oven pull it out, make a divot in the cheese, crack a full egg into the divot and put it back in the over for the last three minutes. The egg will be partially cooked, but like in your example will complete cooking at the table and as it's mixed.
5. When it comes out of the oven, put a big pat of butter on top. Then present at the table.
6. The mixing can be done with the bow and stern of the canoe or the fork. Bow and stern being the more traditional.
7. These can be made in a wide range of sizes from singles, slightly smaller than you demo'd, to one big enough for a table full of teenage boys. Put one egg in for each person at the table.
These comments and changes really don't make it any harder to create your wonderful cheese canoe.
Again, thanks for showcasing one of the fun Georgian foods.
David Heinsohn
thank you David for the useful comment. I visited Georgia a few years ago and was blown away by the cuisine. I also tried this dish and wanted to recreate since then. I will definitely will use the recipe with your modifications.
Made this tonight, was absolutely fantastic! Two things I would say, use whole milk mozzarella for the best cheese pull; I used part skim, and while delicious, gave a very poor pull. The other thing, I used the food processor to finely chop up the feta, so it incorporated into the sauce easily. I will absolutely do this recipe again!
I am from Georgia and I have to say. Brian, you did an amazing job, you absolutely nailed it man, well done. Probably the best Adjaruli made outside of Georgia.
It is recommended to wrap cheese into the edges of the dough and to put the khachapuri back to the oven after putting an egg into the cheese for a short while unlike the way it is done in the video
No it’s not
Yes, it is. He completely messed it up.
More regional or local specialty recipes please! Love 'em, they're the most interesting!
Hey, you have to put the whole egg in there until the khachapuri is still hot and the cheese is still boiling, and then don't stir everything so much. Then you cut corners and put them in the middle. This is how you taste everything individually: butter, egg white, and cheese. I've noticed that in restaurants the chefs avoid adding the egg whites because they're afraid not everyone will like the raw egg whites but believe me it's really awesome
I've done this several times for dinner party appetizer & its so fun & interactive & delicious!
I have sometimes put an egg on leftover pizza for breakfast. This is a type of Georgian pizza and looks fantastic.
I made this for the first time this spring, for Eostara. Delicious and gooey
Brian and Julia have great chemistry!
It is a boat shape, but it's close enough to a football shape that I'm gonna make several of these for a Super Bowl party! 🧀🏈
You could use browned onions to brown the assemblage and use fetta for the white seams.
@@zuuzuuka are you playing total war? Colchis brother
@@nikosc765 yes I am. Egrisis dideba.
OMGosh, A chubby bunny's best friend. I can't wait to try this recipe. Off to the grocery store to collect all of the delicious ingredients now. 🤗🌻🤗
This is on my last meal list OMG😋
The most sensual of appetizers
Just made this and it's magnificent. Might even use this dough for pizza, too.
This video really helped in shaping my khachapuri
Hi what kind of dough the georgions use to make khachatori thank you
Here’s wondering if it would help to blend the two cheeses together before filling the bread.
Just watched the champion cheese pull on Public tv and had to come get the recipe!
You should return khachapuri back after adding the egg yolk for 3 minutes. We don't do row egg :-)
Great job guys!
Sounds a lot like like Malayalam ( Kerala - South India) to me : Uli means onion, puri is bread, khacha sounds like Malayalam but I dont know what it may mean. So, Onion---- Bread from Adja. But I dont see any onion in this bread.
That looks pretty easy to make as well.
it’s not different than pizza, heck it’s a stuffed crust sauceless pizza!
😋nomm nomm I woulda used a spoon to scoop more cheese on, thanks for sharing.
Yummmm!
Definitely not pandemic food.
Am I having dejavu or has this been uploaded before?
They upload the full episode and then they upload each segment by itself.
they split episodes into four, this was uploaded as part of the full episode in June
Perhaps due to my congenital blindness, it's unclear to me at which point the fetta is added to the mozzarella, since Brian refers to the incorporation of all the cheese curds into the mozzarella post-baking, while incorporating the egg yolk and butter.
He adds the feta right as he is saying the word feta. He first puts the mozzarella into a bowl then he dumps the feta in immediately after.
Time stamp here 4:46
Mmmm I bet this is a better way to make Korean cheese corn 😋
My husband saw me preparing to make this and watching this video....he got excited...in more than one way 😅
Wow !!!
Unfortunately, they don't make it quite like that. Actually, after 5:50 they add one egg and butter, BUT after that they put the khachapuri back in the oven for a few minutes, so that the egg white cooks just a little, and then it is served. Khachapuri is not eaten with a fork (that's how the locals will immediately recognize you as a foreigner), but by torn off the tip, then tip dipped in cheese and egg, mixed (as you did with a fork) and consumed. Still, thanks for a recipe, it's nice to know what "supplement cheese" variants we can use outside of Sakartvelo.
The chain baker. Enough said.
Have you tried this with a French sheep's milk Feta? I bet it would be even creamier.
Why not roll some cheese on the sides as you’re rolling the sides in so the sides are all stuffed with cheese as you break it apart?
so khacha means cheese curd, puri means bread, and together, khachapuri means cheese (curd) bread!
Yep. That looks simply decadent.
You can search it's history
Can it be done without feta? Not the biggest fan of the feta...
Yes in Georgia we don't use feta but idk what else it could be replaced with.
Use milk, and wrap cheese into the dough.
testing corner: oven mitts
A ruler? No.
From a Georgian woman. the authentique Acharuli khachapuri- 4 ways! See it here: th-cam.com/video/fXinZ21qAIQ/w-d-xo.html
Am dying to try this.
I tried it, and am now dying 😢
@@christophermartin972 😂
I don't really like mozzarella or feta... What other types of cheeses can I sub for these?
Something more aligned with your palette... like Cheez Whiz?
@@jobediah There's no need to be rude.
I've seen some recipes with Monterrey jack, but mozzarella and feta seem to be the most common kind.
Thank you Teak Lian
@@Psera Cheez whiz is an American classic that is traditionally combined with Prime Rib in the regional Philadelphia delicacy known as Cheese Steak. It's just a suggestion for someone who does not appear to like very plain and non-threatening cheeses.
I don't think mozzarella would be a good substitute, because I would say a good Sulguni cheese is a stronger flavour than mozzarella. Also traditionally it is served with the egg and butter on top and you are meant to mix it with the bread yourself. We have eaten many in Tbilisi and Batumi.
hard to get outside of major cities and similar texture…so the most common was chosen
Can this be made without the egg yolk?
I was going to ask the same thing.
@@sunflowerbaby1853 are you allergic too?
@@gayle525
No. I just don't like eggs.
So if it's absolutely necessary for a recipe, then I won't make it. If I can exclude it I will. It's incredible how me recipes include eggs. So sorry about your allergy.
it’s completely optional, the butter and egg simply adds flavor and not much else
@@sunflowerbaby1853 if you’re ignoring recipes because they call for incorporating eggs you’ll find yourself going hungry, you are being picky for the sake of being picky
❤🇬🇪
Dive , yum
this is so inauthentic its basically Chinese American food. given you cant get georgian cheese, thats fine, but everything else is off. They didnt even create the "stuffed crust" that Ive found in every authentic Georgian recipe and heard from people who know georgian culture, did you guys even research this dish?
Kacha puri is an Indian name KACHA MEANS SPACE INBETWEEN AND PURI MEANS BREAD
Thats interesting if 'Puri' means bread in Indian too, however Khachapuri is Georgian, comes from the words kacho (Georgian word for cheese curds) and 'puri' means bread, which is interesting if same in Indian.
@@Dimitri-Jordania kacha in india m and a space in between and Georgia has found hindu and indian civilisation artefacts dating 2000-3000 years old so may be there was some connection in ancient times and later on was lost
@@amarns2984 I think Khacho and Kacha only seem similar due to English not having enough letters to write it. Kh is more like Greek/Slavic X - and TCH is a whole different sound that idk if anyone else has. Try googling Khachapuri's pronunciation for reference. As for Puri - it's quite possible the word came from India to Iran where it was used in Archaic Persia and from there to Georgia.
No, no and no
The crust is supposed to be stuffed with cheese, and egg goes on top....🤫
Check out Chef John’s video for this recipe, you won’t be disappointed
It's a variation. If you have an issue, go talk to the Georgian chef that showed Brian how to make this recipe.
I've seen both. This seems like a more fun version for entertaining.
A yolk (no white) mixed in looks like the better option.
@@Nocturne22 no, it’s not.they completely omitted it on purpose. they could have mentioned it as being extremely common but they purposely ignored it
Take bread. Add cheese.
Prep time 2 minutes. Cook time 30 seconds in the microwave.
cohesive ball, cohesive ball, cohesive ball...
The state of Georgia prefers Lan’s cheese bread.
No one cares about the state of Georgia
Noooooooooooooooo, don't pop the egg 🥚 😢
A"DJ"aruli" is a wrong spelling initiated by Russians because they lack the letter 'CH" in their alphabet. Correct and simplified spelling is ACHARULI especially since Georgians have the letter CH in the alphabet!
Ч is the Russian letter to represent the CH sound if you forgot. It's English that doesn't have a dedicated letter for Ч, so they have to use two letters where Russian can do with just one. Both English and Russian pronounce it the same way, but in Georgian it's different, of course. European languages don't have it. Axla wadi shen rusul skolashi, kartvelis baghanka
messy. not worth trying
Canoe ... Muh-huh
There is nothing special about this cheese bread. Every country in East Europe and Balcans has a variation of this bread. The most famous is Pirozhki.
Clearly the most famous is Khachapuri, as that’s what the video is about!
no thanks to your jew paywall on the recipe. I'll get it from an actual Georgian.