Armenian Hachapuri Recipe
Before writing an actual Armenian hachapuri recipe, I think it's necessary to explain what hachapuri is. Hachapuri (or Khachapuri) is Georgian national dish (Georgia being a country, not a U.S. state :) ) It consists of dough with filling. Dough is leavened and allowed to rise, and is shaped in various ways. The filling contains cheese (fresh or aged, most commonly suluguni), eggs, meat and other ingredients. There are various types of khachapuri in Georgia based on the territory: Imeretian (Imeruli) khachapuri, which is the most common type; Adjarian (Acharuli/Adjaruli) khachapuri, in which the dough is formed into an open boat shape and the hot pie is topped with a raw egg and a pat of butter before serving; Mingrelian (Megruli) khachapuri, similar to Imeritian but with more cheese added on top and several others.
Khachapuri is such a popular dish, that it "migrated" to many neighboring countries. And each nation modified it a little bit to its own liking. In this hub I'll describe Armenian hachapuri recipe. Being an Armenian myself, I can tell that Armenians most often bake Imeretian khachapuri. Though Armenian hachapuri recipe is easier, since it uses lavash (Armenian bread) and doesn't require making dough from scratch.
Armenian hachapuri will require some ingredients which might seem exotic for those who don't know much about Armenian and Georgian cultures. But you will be able to find them easily in your local Middle Eastern, Russian or Armenian deli store.
Matsoni is a fermented milk product of Armenian origin, very similar to yogurt. It can also be called "Armenian yogurt" or something like that. In this recipe you can substitute it with Ryazhenka (Russian baked milk) or Kefir, which is also sold in a dairy section of a deli store and often can be found in supermarket chains as well.
Suluguni cheese is a pickled Georgian cheese which has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency. A typical sulguni cheese is shaped as a flat disc, 2.5 to 3.5 centimeters thick. It is usually sold either in vacuum packs with all the cheeses, or in a can (cheese in water) in a dairy section. If you can't find it, you can substitute it with mozzarella cheese.
Lavash is Armenian thin flatbread. I often see it in regular supermarkets, so it's not a hard find.
How To Cook Armenian Hachapuri
- 2 Armenian lavash, large
- 2 eggs
- 200 g (7 oz) suluguni cheese
- 750 g (0.5 lbs) cottage cheese
- 0.25 L matsoni, can be substituted with kefir or ryazhenka
- Beat together matsoni (or kefir) and eggs.
- Grate the cheese, mix it with salted cottage cheese.
- Grease a baking pan with butter and place one lavash on it.
- Another lavash tear to large pieces and wet them in matsoni with egg.
- Now we will be making layers which we will be placing on lavash which is lying on tray: first spread there 1/3 of torn and wet in matsoni lavash; then place half of cheese on top of it; another 1/3 of torn lavash; another half of cheese; and last 1/3 of torn lavash.
- Tuck it and cover with the second half of lavash.
- Grease it with matsoni and egg and place into the oven (355 F) for 25-30 min.
- Enjoy it hot or cold. It's great in any way.
More Georgian and Armenian Recipes
Check out recipes for other national dishes
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