Tatariya Miso-Marinade Khachapuri

Khachapuri, a renowned Georgian dish, embodies the quintessence of comfort food, combining rich cheese and bread in a delightful harmony. This recipe for Tatariya Miso-Marinade Khachapuri takes a unique twist on the classic by infusing the dish with bold umami flavors derived from miso, a traditional Japanese seasoning. This fusion of Georgian and Japanese culinary techniques offers a refreshing take on the beloved khachapuri, which has been a staple in Georgian cuisine for centuries.

History of Khachapuri

Khachapuri has its roots deeply embedded in Georgian culture, initially gaining popularity in the mountainous region of central Georgia. The word "khachapuri" is derived from the Georgian words "khacho" (meaning cheese) and "puri" (meaning bread). Each region in Georgia has its interpretation of khachapuri, varying in shape, dough, and cheese filling. Over time, this versatile dish has crossed borders and become a favorite in many other countries.

Ingredients

• Bread Flour - 500g
• Miso (White or Red) - 50g
• Water - 250ml
• Active Dry Yeast - 7g
• Sugar - 10g
• Salt - 10g
• Unsalted Butter - 60g
• Egg - 1 (for glazing)
• Eggs - 2 (for the filling)
• Georgian Cheese (Suluguni or Imeretian) - 300g
• Mozzarella Cheese - 200g

Preparation

Step 1: Preparing the Dough

Start by dissolving active dry yeast and sugar in warm water. Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active. In a large bowl, combine bread flour and salt. Mix well. Add the yeast mixture and knead the dough until it becomes smooth and elastic. This process takes about 10-15 minutes of kneading by hand or 7-10 minutes using a stand mixer with a dough hook attachment. Gradually incorporate the melted unsalted butter while kneading.

Step 2: Marinating the Dough

Once the dough is kneaded, incorporate miso into the dough ball, folding it thoroughly to ensure even distribution. Cover the dough with a damp cloth and let it rest in a warm place for 1-2 hours, or until it doubles in size.

Step 3: Preparing the Cheese Filling

While the dough is resting, shred the Georgian cheese and mozzarella cheese. Mix them in a separate bowl. Reserve two eggs for the filling, which will be added later during the baking process.

Cooking Process

Step 1: Shaping the Khachapuri

Preheat your oven to 220°C (428°F). Punch down the risen dough and divide it into two equal parts. Roll each part into an oval shape about 1 cm thick. Spread the cheese mixture generously over each rolled dough, leaving about a 2-inch border. Fold the edges of the dough over the cheese mixture, forming a boat-like shape with overlapping ends, to enclose the filling partially.

Step 2: Baking the Khachapuri

Place the shaped khachapuris on a baking sheet lined with parchment paper. Beat one egg and brush it over the edges of the dough for a golden finish. Bake in the preheated oven for 10-12 minutes until the edges are golden and the cheese is bubbly. Carefully remove the khachapuri from the oven and make a small well in the center of each with a spoon. Crack an egg into each well and return to the oven for another 5-7 minutes until the egg whites are set but the yolks are still runny. Use a cooking timer to ensure precision.

How to Enjoy Tatariya Miso-Marinade Khachapuri

Tatariya Miso-Marinade Khachapuri is best enjoyed fresh from the oven, allowing the umami flavor of the miso to combine with the rich creaminess of the cheese. Tear off pieces of the crust and dip them into the molten cheese and egg center. This dish pairs beautifully with a glass of crisp white wine or a light Georgian beer. Traditionally, khachapuri is shared among friends and family, making it a perfect centerpiece for social gatherings or special occasions.