Khachapuri is ubiquitous all over Georgia in many shapes and forms. Traditionally it is made with the Georgian cheese, Suluguni. A good substitute is a mixture of Gouda and Feta cheese. Celia Brooks has been with Divertimenti Cookery School since the very start! She leads gastro tours of London's foodie hotspots as well as holding her own hands on and demonstration classes in the cookery school kitchens. Here she demonstrates a recipe from her renowned "World Vegetarian Classics" cookbook (Pavilion Books 2009).
For the dough:
270g strong white flour
150g chilled butter, cubed
½ teaspoons salt
4 tablespoons yoghurt
200g Feta, crumbled
400g Gouda, grated
1 egg yolk
1 tablespoon milk
1. To make the dough, place the flour, butter and salt in the food processor. Whizz until the mixture resembles fine crumbs. (Alternatively, work through with your fingertips until the same crumbly mixture results.) Crack the eggs into a bowl and then add them to the food processor along with the yoghurt. Process briefly until a dough forms, taking care not to over-process the mixture.
2. Lay out a sheet of clingfilm on the work surface and tip the dough out, patting it into a ball with floured hands. Add the eggs and yoghurt and process until a dough forms. Do not over-process. Wrap in cling film and chill for 1 hour. Preheat the oven to 180°C / 350ºF. To make the filling, mix together the two cheeses and the egg and stir well. Cut the dough in half and roll out on a lightly floured surface into two 28-30cm / 11-12” circles.
3. Place one dough circle on a lined baking sheet. Mound the filling on top, leaving a 1” border around the edge. Place the other dough circle on top of the filling and fold the bottom layer’s edges over the top layer’s edges, crimping the dough to seal. Mix together the egg yolk and milk and brush all over the Khachapuri.
4. Bake in the centre of the preheated oven for 35 - 45 minutes. In the AGA, start the Khachapuri in the Roasting Oven for the first 20 minutes, then transfer to the Baking Oven for a further 15-20 minutes. If the glaze seems to be turning too dark during cooking, you may need to move it to a lower shelf for the duration. Serve warm.