{"id":4152,"date":"2024-12-12T03:02:16","date_gmt":"2024-12-12T03:02:16","guid":{"rendered":"https:\/\/www.sutyo.com\/khachapuri-take-a-ride-on-a-georgian-cheese-boat\/"},"modified":"2024-12-12T03:02:16","modified_gmt":"2024-12-12T03:02:16","slug":"khachapuri-take-a-ride-on-a-georgian-cheese-boat","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/khachapuri-take-a-ride-on-a-georgian-cheese-boat\/","title":{"rendered":"Khachapuri: Take a Ride on a Georgian Cheese Boat"},"content":{"rendered":"
\n
<\/p>\n

\"\"

\n

Adjaruli Khachapuri photo credit Yohan Marion<\/p>\n<\/figcaption><\/figure>\n

Cheese fans are bound to fall in love with Adjaruli Khachapuri. A gooey decadent dish that is one of the national dishes of Georgia, it has grown in popularity in the U.S. recently for good reason.\u00a0Striking-looking and designed for sharing, it\u2019s become more common both in Georgian restaurants and at restaurants specializing in it from coast to coast.<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"\"

\n

Chama Mama<\/p>\n<\/figcaption><\/figure>\n

In 2016 Cheeseboat<\/a> restaurant opened in Brooklyn, followed by a second location in Hell\u2019s Kitchen. In San Francisco, a similar concept Georgian Cheese Boat<\/a> restaurant opened in 2022. But other Georgian restaurants have this specialty on the menu as well in Portland, Oregon and in and around Chicago, Illinois. Chama Mama<\/a> has been serving modern Georgian cuisine since opening its doors in Chelsea in 2019. The restaurant has since expanded to the Upper West Side and Brooklyn Heights, offering various authentic dishes, including Adjaruli Khachapuri, the most famous version of the dish, from Adjara, a region of Georgia located on the Black Sea. The boat shape is said to symbolize the region’s connection to the sea, with the egg representing the sun.\u00a0<\/p>\n

Since the opening of Chama Mama and other Georgian restaurants in the U.S., Adjaruli Khachapuri has experienced a surge in popularity,\u201d says Chama Mama’s Head Chef, Nino Chiokadze. \u201cPart of its appeal comes from the unique presentation and interactive process of mixing and stretching the cheese at the table adding to the level of excitement for the dish.\u201d<\/p>\n

Like pizza before it, this cheese bread has seen a spike in interest in the U.S. perhaps, thanks to the country growing more curious about Georgian cuisine as a whole, which features everything from hearty meat dishes to fresh vegetable salads, and sought-after amber wines. Read more <\/em>about Georgian wines<\/em><\/a>.<\/em>\u00a0<\/p>\n

We chatted with Chiokadze, who is originally from Georgia, to learn everything about this traditional cheese bread and how to recreate it at home.\u00a0<\/p>\n

\u00a0<\/p>\n

What is Adjaruli Khachapui?<\/h2>\n
<\/p>\n

\"\"

\n

Chef Nino Chiokadze and Lasha Tsatava<\/p>\n<\/figcaption><\/figure>\n

Khachapuri, a beloved staple of Georgian cuisine, is a type of bread traditionally filled with cheese and often complemented by other ingredients depending on the region. Each part of Georgia has its own version, reflecting local customs, flavors, and traditions. Across Georgia, khachapuri is considered a symbol of hospitality. While the most common version of Khachapur is Adjaruli Khachapuri, other cheese-filled Georgian breads include khabizgina, megruli khachapuri, imeruli khachapuri and penovani khachapuri.<\/p>\n

\u201cAdjaruli Khachapuri is an open-faced \u2018boat-shaped\u2019 masterpiece of dough,\u201d explains Chiokadze. \u201cIt is filled with a rich blend of melted cheese, butter, and a perfectly mixed egg.\u201d<\/p>\n

The cheese is topped with a raw egg and butter after baking and served hot. To enjoy this dish, the Institute of Culinary Education<\/a> states you break through the yolk with a fork and then mix the egg with the cheese and butter. Once everything is combined, you\u2019ll rip off pieces of the bread and dip them into the warm cheese mixture.\u00a0<\/p>\n

\u00a0<\/p>\n

What Cheeses Are Used to Make It?<\/h2>\n
<\/p>\n

\"\"

\n

Adjaruli Khachapuri photo credit Luna Wang<\/p>\n<\/figcaption><\/figure>\n

Chiokadze explains that in Georgia Adjaruli Khachapuri is usually made with \u201ca mix of stretchy, slightly salty cheeses like sulguni or young imeruli.\u201d However, these particular cheeses are not always easy to come by here in the U.S.\u00a0<\/p>\n

Chama Mama crafted its own unique cheese blend to \u201cstay true to the dish\u2019s authentic flavors,\u201d explains Chiokadze and those looking to recreate it at home can do the same. While you may not be able to find the exact cheeses used in Georgia, you can opt to use mozzarella and feta or something similar that is stretchy and salty.<\/p>\n

\u00a0<\/p>\n

Adjaruli Khachapuri Recipe<\/h2>\n
<\/p>\n

\"\"

\n

Adjaruli Khachapuri paired with wine photo credit Dimitri Mais<\/p>\n<\/figcaption><\/figure>\n

Adjaruli Khachapuri\u00a0<\/h3>\n

Recipe courtesy of Chef Nino Chiokadze,\u00a0Chama\u00a0Mama<\/em><\/p>\n

Dough<\/strong><\/p>\n

2 cups flour (whole wheat flour)<\/p>\n

\u00bd cup warm water<\/p>\n

\u00bc tsp salt<\/p>\n

5 grams dry yeast<\/p>\n

20 grams vegetable oil<\/p>\n

3 grams sugar<\/p>\n

Cheese<\/strong>\u00a0<\/p>\n

1 cup of mozzarella or sulguni<\/p>\n

\u00bd cup of feta<\/p>\n

\u00bd cup white young cheese (i.e. ricotta or mascarpone)<\/p>\n

1 egg white<\/p>\n

Instructions<\/strong><\/p>\n

Preheat the oven to 500\u00b0.<\/p>\n

Activate the yeast: In a small bowl, mix the warm water, sugar, and yeast. Let it sit for about 10 minutes. Mix the dry ingredients (flour and salt).\u00a0\u00a0<\/p>\n

Once the yeast is activated, add it to the dry ingredients and mix everything together until a soft dough forms. Knead for about 8-10 minutes until smooth and elastic.\u00a0<\/p>\n

Place the dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm place for about 1 hour. While the dough rises, prepare the cheese blend.<\/p>\n

Break up or shred the mozzarella and feta, and stir into ricotta to combine.\u00a0<\/p>\n

Take the risen dough and form into a boat-like shape, with a bowl in the center, and place the dough on a lined baking sheet. Add the cheese mixture to the center.<\/p>\n

Bake the khachapuri until cheese is melted and bubbling and dough is golden brown, about 5-6 minutes.\u00a0<\/p>\n

Serve hot, with a raw egg yolk and a pat of butter.<\/p>\n

\u00a0<\/p><\/div>","protected":false},"excerpt":{"rendered":"

Adjaruli Khachapuri photo credit Yohan Marion Cheese fans are bound to fall in love with Adjaruli Khachapuri. A gooey decadent dish that is one of the national dishes of Georgia, it has grown in popularity in the U.S. recently for good reason.\u00a0Striking-looking and designed for sharing, it\u2019s become more common both in Georgian restaurants and … Okumaya devam et “Khachapuri: Take a Ride on a Georgian Cheese Boat”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-4152","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=4152"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4152\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=4152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=4152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=4152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}