Jonathan Meades

Khatchapuri

Preparation info
    • Difficulty

      Easy

Appears in
The Plagiarist in the Kitchen
The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

  • About

This cheese bread is inescapable in Moscow where every other restaurant is Caucasian. The most commonly used cheeses are Imeretian and Sulguni, which you are unlikely to find in the UK though the Russian shop at the Bayswater Road end of Queensway sometimes stocks the latter. Use ricotta, feta and mozzarella instead.

Ingredients

The Dough

  • 200g sheep yoghurt
  • 2 eggs
  • 1 egg yolk

Method

Knead the dough ingredients apart from the egg yolk till they are homogenised. Refrigerate the dough.

Grate or chop the cheeses and mix them.

Roll out the dough to make two circles. Spread the cheese in the centre of one of them. Cover it with the second circle. Brush the top with egg yolk. Bake for 25 minutes a