**The Art of Making Adjaruli Khachapuri**

Next we're gonna add our ricotta cheese, our ricotta. Some salt, one egg, some flour. Now based on the research I've done, this is a slightly unconventional filling. Typically it's just cheese. But I think the addition of the flour and the egg is gonna make a thicker cheese filling. So perhaps it'll make it less likely to kind of ooze all over the place and kind of leave the sides of your boat. That's my theory, at least. I've not made this recipe before.

Alrighty. So now we are ready to assemble our khachapuri. Now I almost forgot to add my black pepper to my filling. We want a lot of coarsely ground black pepper. So I'm gonna make mine a little bit bigger. There we go. The dough we're gonna press out and shape into an oval. Now I've seen lots of different methods on how to shape the boats. All of them have basically the same intention, which is to contain the cheesy middle. Now I'm doing this on parchment because when we transfer it to the pan, this is gonna be quite heavy. So we can just use the parchment to lift it.

And now we're going to add a quarter of the filling. And spread it out into kind of a football shape. Now we're gonna lift the sides up to build our boat. To hold in our cheese. And then we're going to pinch the ends together, like this. And pinch. And cover this with some plastic wrap. So we're gonna let this rest for 20 minutes. And then after that, we're gonna use a little bit of egg wash, which is just one egg and one teaspoon of water beaten together.

Brush that on the perimeter and pop this into a 375 degree oven and bake for 15 minutes. Then we're gonna pull this out, make a little indentation into the cheesy portion, and drop a whole yoke in there. And then place it back in the oven for about three minutes. And then when it comes out, we are going to taste this! Cannot wait! Okay. See you in a little bit.

Oh my gosh. Yes. So beautiful! I am so happy about this! It is so beautiful. And we're gonna take a little bit of butter and rub it on the bread and this softens the bread but also gives it a little bit of a sheen. And then we take the rest of this butter and then insert it into the cheese because we're not gonna let that butter go to waste.

And I'm gonna take a little bit of parsley and add this on top, just to give it a little bit of green. Don't think that's traditional, but it's just so beautiful. (Light orchestral music)

This is the part that I'm most excited about – the tasting part. But look at this process, we're gonna mix this together and it's gonna create its own kind of fondue. Amazing, here we go. So good. Look at this beautiful cheese. So now we're gonna take a piece of the bread. Oh my gosh, it's so soft. Dip it right into there. Yeah.

It adakimasu! Mm. So lovely. I love the combination of freshly cracked black pepper with the tangy, stretchy, milky, creamy cheese in the middle of that. It is so rich. The bread is so lovely. It's pillowy and soft and it goes so well with this stretchy cheese. The feta is a really nice touch to that because I really like that tanginess. It's present, but it's not too strong.

So soft, slightly chewy, a little bit sweet. And with this cheese. Delicious. The bread is almost more like a milk bread in consistency. It's very moist and supple. Slightly sweet. There's milk of course in this bread, but I'm specifically talking about Japanese-style milk bread or milk bread that you can find in Asia.

It's delicious, mhmm. Cheesy, warm. Filling. Rich. Mm. Adjaruli khachapuri, absolutely scrumdiddlyumptious. Relatively simple to make. The bread dough is very friendly. Really nice to shape and manipulate. Tastes absolutely delicious. The cheese filling is so stinking good. And it's just such a beautiful presentation.

And I love the sentiment of welcoming someoneto your home with this and wishing sailors a good and happy sail with good weather, a bright sunny sun and calm waters. Alrighty, my lovelies. Thanks so much for watching. I hope you enjoyed that one. I hope you learned something. Please share this video with your friends. Follow me on social media. I love hearing from you. Like this video, subscribe and I shall see you in the next one. Toodaloo, take care.

Wow, that was a deeper note than expected, but it's music to my ears!

"WEBVTTKind: captionsLanguage: en(light orchestral music)- Greetings, my beautiful lovelies.It's Emmy.How are you?It's great to see you, and welcome back.A portion of this video issponsored by ZipRecruiter.ZipRecruiter is thenumber one hiring site.And if you are a business owner,you've probably faced challengeswhen it comes to hiringand finding the right person for your job.Not enough applicantswith the right skillset,not knowing where to post a job,so that the right applicantscan apply for a jobor just being overwhelmedwith so many resumes.ZipRecruiter can take care of all of this.So it sends your job overto 100 top job sites,which gives you access to their networkand millions of job seekers.So ZipRecruiter uses matchingtechnology to scan resumesto find qualified candidates,and then you can easily reviewthe recommended candidatesand invite them to apply for the jobwhich encourages them to apply faster.So find the right employeefor your workplace with ZipRecruiter.Try it for free atwww.ziprecruiter.com/emmymade.Once again, that'swww.ziprecruiter.com/emmymade.So big thanks toZipRecruiter for sponsoringthat part of my video.So today, we're gonnabe making a bread recipethat I have been thinking about for years.I have these littlenotebooks, this notebook.I have several of these at this point,and this contains all of myideas and notes and recipesof things I want to make.And khachapuri, this bread from Georgiahas been in almost all of these notebooks.And khachapuri, morespecifically adjaruli khachapuriis a bread boat that's filledwith melty cheese and egg yolkand a pat of butter,which you mix up to createthis cheesy stretchy fonduein the middle of this bread.You rip the sides ofthe bread and you dip itinto this molten cheeseand then you eat it.I mean, that descriptionalone is enough to make this,and it is just so beautiful.You have this kind ofboat shape, almond shape,a boat of bread with thisbeautiful sunny egg yolkin the middle, which issupposed to represent the sun.It is just so beautiful lookingand it looks so stinking tasty.So this bread hails from Georgia,and the shape is saidto be inspired by boats.The region is very famousfor its sailing and sailorsand it is supposed to be awelcoming dish, nice and warmserved hot with this meltycheese, with the sunny yolkin the middle, which representsthe sun and good weather.I mean, all of it is so stinkin' lovely.It is much beloved in Georgia.In fact, it is consideredthe national dish.So there are lots ofversions of khachapuri.Khacha apparently means cheesecurd and puri means bread.And some say that that puri,the word for bread,actually comes from India.This is an old dish.Some say as far back as 12th century.I'm gonna be making the adjaruli version,which has the cheese in themiddle with a sunny yolk.So the first thing we need todo is make the bread dough.And my recipe is adaptedfrom King Arthur Flour,and I'll put a link downbelow to the original.We need not to throwpencils all over the placebecause that's not cool.So the first thing we need todo is heat up our butter here.I've got four tablespoons.I'm going to melt thisalong with a cup of milk.So, we don't want this to be too hot.Otherwise our yeast will die.So what I like to do ismelt the butter first.I'm gonna add half of my milk,and I'm gonna heat thisup for maybe another 45.And I'm gonna use athermometer, if I can find it.Where's my thermometer?Oh. (chuckles)Found it.So we're at 134 degrees.I'm gonna add some of this reserved milk.102.Perfect.We're going to add our salt and our sugar.Give that a stir to makesure the sugar is dissolved.Salt too, of course.And now we're gonna add our yeastand we don't have to beafraid that our yeastis going to die becausethe milk is not too hot.The warmth will encourage the yeastto start consuming that sugarand start producing CO2 gaswhich will of course,give us lift in our breadand give us those nice little holesthat we like in our bread.All right.So once everything is dissolvedand you no longer feelany kind of grittiness, in a large bowl,and add our bread flour.We're using bread flour,'cause it has a little bit more gluten.Little more protein in thereand it'll make for aslightly chewier bread.Now we're gonna add thisto our flour and form thisinto a shaggy dough.I love bread baking so much.Just the smell of yeast makes me so happy.But it's a transformative process.I think that's why I like it so much.You have disparate ingredients, dry, wet,put them together to formsomething shaggy like this.And then the kneadingprocess is my favorite.That really shows you the transformation.So this is shaggy and not so pretty,but do not be alarmed or concerned.This is a pretty wet dough,but do not be tempted to addtoo much flour at this point.We're gonna let the flour hydrate a bit.So I'm gonna cover this.After 10 minutes.This is our shaggy dough.We are going to knead thisfor eight to 10 minutes.Now, if you have a stand mixer,you can mix this in the mixture,but I love kneading doughby hand because again,it's about the transformative process.So what I'm doing is justpushing forward, pulling back,pushing forward and pulling back.This dough is pretty wet and it may stick.But what the beautifulthing about gluten is thatit will stretch and the water will absorband the dough will becomevery elastic and supple.Right now it's very kind of lumpy, lumpy.And as we knead it, it will smoothen.Smoothen?It will become much smoother.And, many people say like a baby's bottom.So cute.And already you canfeel it in your fingersbegin to kind of like easeand get smoother and softer.And then we'll transferit to this same bowl.I'm gonna scrape this out andadd a little bit of oil to itand add a little oil to thetop of this dough ball as welland place it in the bowland then cover it with a bitof plastic wrap and thenput it in a warm spotto let it rise for anhour, hour and a half.So here's my dough.Isn't it sweet?I love this part right here.The degassing part when you just.Little belly button.Love that!Divide this into four, becausethis makes four khachapuris.So.Tucking the dough under, makeit nice and tight, like that.And let that rest.Dough often wants to stretchback to its original shapeif it hasn't been givenenough time to relax.Okay now we're gonna setthose aside, and then cover itwith that same piece of plasticwrap we had from before.So there are two types ofcheeses that are typically usedto make this style of khachapuri,and they're called sulguni and imeruli.But they're hard tofind here in the States.So suitable replacements I'vebeen told are mozzarella, fetaand a little bit of ricotta.So the mozzarella gives youthat nice stretch and pulland the feta will give you that tanginess.And then the ricotta givesyou that kind of creaminess.Gonna grate our cheese.Next we're gonna add ourricotta cheese, our ricotta.Some salt, one egg, some flour.Now based on the research I've done,this is a slightly unconventional filling.Typically it's just cheese.But I think the additionof the flour and the eggis gonna make a thicker cheese filling.So perhaps it'll make itless likely to kind of oozeall over the place and kind ofleave the sides of your boat.That's my theory, at least.I've not made this recipe before.Alrighty.So now we are ready toassemble our khachapuri.Now I almost forgot to add myblack pepper to my filling.We want a lot, of coarselyground black pepper.So I'm gonna make minea little bit bigger.There we go.The dough we're gonna pressout and shape into an oval.Now I've seen lots of different methodson how to shape the boats.All of them have basicallythe same intention,which is to contain the cheesy middle.Now I'm doing this on parchmentbecause when we transfer itto the pan, this is gonna be quite heavy.So we can just use theparchment to lift it.And now we're going to adda quarter of the filling.And spread it out intokind of a football shape.Now we're gonna lift thesides up to build our boat.To hold in our cheese.And then we're going to pinchthe ends together, like this.And pinch.And cover this with some plastic wrap.So we're gonna let thisrest for 20 minutes.And then after that,we're going to use alittle bit of egg wash,which is just one eggand one teaspoon of waterbeaten together.Brush that on the perimeter and pop thisinto a 375 degree ovenand bake for 15 minutes.Then we're gonna pull thisout, make a little indentationinto the cheesy portion, anddrop a whole yoke in there.And then place it back in theoven for about three minutes.And then when it comes out,we are going to taste this!Cannot wait!Okay.See you in a little bit.Oh my gosh.Yes. So beautiful!I am so happy about this!It is so beautiful.And we're gonna takea little bit of butterand rub it on the breadand this softens the breadbut also gives it a little bit of a sheen.And then we take the rest of this butterand then insert it into the cheesebecause we're not gonna letthat butter go to waste.And I'm gonna take a little bit of parsleyand add this on top,just to give it a little bit of green.Don't think that's traditional,but it's just so beautiful.(light orchestral music)This is the part thatI'm most excited about --the tasting part.But look at this process,we're gonna mix this togetherand it's gonna createits own kind of fondue.Amazing, here we go.So good.Look at this beautiful cheese.So now we're gonna takea piece of the bread.Oh my gosh, it's so soft.Dip it right into there.Yeah.Itadakimasu!Mm.So lovely.I love the combination offreshly cracked black pepperwith the tangy, stretchy,milky, creamy cheesein the middle of that.It is so rich.The bread is so lovely.It's pillowy and soft and it goes so wellwith this stretchy cheese.The feta is a really nice touch to that'cause I really like that tanginess.It's present, but it's not too strong.So soft, slightly chewy,a little bit sweet.And with this cheese.Delicious.The bread is almost more likea milk bread in consistency.It's very moist and supple.Slightly sweet.There's milk of course in this bread,but I'm specifically talkingabout Japanese-style milk breador milk bread that you can find in Asia.It's delicious, mhmm.Cheesy, warm.Filling.Rich.Mm.Adjaruli khachapuri,absolutely scrumdiddlyumptious.Relatively simple to make.The bread dough is very friendly.Really nice to shape and manipulate.Tastes absolutely delicious.The cheese filling is so stinking good.And it's just such abeautiful presentation.And I love the sentimentof welcoming someoneto your home with thisand wishing sailors a good and happy sailwith good weather, a brightsunny sun and calm waters.Alrighty, my lovelies.Thanks so much for watching.I hope you enjoyed that one.I hope you learned something.Please share this video with your friends.Follow me on social media.I love hearing from you.Like this video, subscribeand I shall see you in the next one.Toodaloo, take care.Bye!(Emmy belches)Wow, that was a deeper belch, right?\n"