LET’S CATCH-A-PURI – Most unusual way to cook Khachapuri
13 February, 2015
LET’S CATCH-A-PURI – Most unusual way to cook Khachapuri
Famous food blog Lady and Pups published an unusual recipe of Georgian Khachapuri.
“I thought long and hard about how I should talk to you about this.

I thought about it when I saw it glaring at me, all too long ago, from Tasting Table on their grinning newsletter. I thought about it when I laid sleepless at night, combing through the mental steps of how, and when, I would realize this absurdity in my own kitchen. I auditioned my
blunt vocabularies, while pushing the apathetic shopping cart through the even-less agreeable cheese-section in my grocery store… gruyere (gooey?), gouda (gooey-er)?… mozarella (gawh, fuck it…). And speaking of words, I ought to find out how this khachapuri is pronounced… catch-a-puri, catch-a-puri, kah-tch-a-puri? Georgian, is it?

I thought I should probably google Georgia, right, I totally should, a place where I felt utterly disconnected from emotionally, and even more so, geographically, as I sank my palm over and over into the quiet, warm, springy dough. I thought, given that it was unquestionably non-traditional, about how I could explain the heightened savouriness and sharpness brought by the added black olive tapenade, as I smeared it across the supple dough. Oh people should definitely hear how tall these cheeses mounted, yes, definitely, how promisingly they talked back through the folded window… reassuring. Most of all, I for sure thought about it when I sagged myself over the hot vent of the oven by the handle, witnessing the yeasted dough puffed and browned, damming an increasingly fluid and active pool of melted cheese, I thought, and sagged, but I promise it was mostly thoughts. Then, when that raw glistening yolk, that damn raw and glistening yolk that slipped over the hot cheese, and touched the cheeks of a chunk of topping butter… my thoughts stirred, as the pool stirred, into a tangible stringy mess of happiness and restlessness.”



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Ingredients


THE DOUGH:


• 1 cup + 2 tbsp (270 grams) whole milk
• 2 tsp instant dried yeast
• 2 tbsp (27 grams) olive oil
• 3 cups (400 grams) bread flour
• 1 tsp sugar
• 1/2 tsp salt

THE CHEESE FILLING:

• 2 tbsp (28 grams) unsalted butter
• 2 tbsp (16 grams) all-purpose flour
• 3/4 cup (183 grams) whole milk, cold
• 1/8 tsp freshly grated nutmeg, plus more to top
• Salt and freshly ground black pepper to taste
• 4 cups (320 grams) of equal parts of shredded gruyere, gouda and dried mozzarella cheese
• 4~6 tbsp store-bought or homemade tapenade/black olive pesto

TO FINISH:


• 2 large egg yolks
• 4 tbsp unsalted butter
• Chili flakes to sprinkle
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