ObnoxiousLittleCunt: I want to have sex with this
dben89x: For once in the history of this sub, I’m actually satisfied with the amount of cheese used.
operachick209: This just sounds and looks so amazing but so bad for you. Still need it.
81iSTOOHOTFORAHOUSEF:
Here is the recipe for the Marinara I made tonight to go with this. If anyone is interested anyway. Sorry don’t mean to be so detailed. I just have tried so many on here that I want to be as descriptive as possible cause I have made them and been lost! Very easy and only 6 Ingredients.
#Marinara Recipe
*Cook Time 15 minutes*
*Servings 2 cups*
**Ingredients**
1 tablespoon olive oil
3 cloves garlic peeled and smashed
1 (15 ounce) can high-quality tomato sauce
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon salt
**Instructions**
Heat oil in a small saucepan over medium-high heat until shimmering. Add garlic cloves and sauté until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. Remove garlic and discard.
Stir in tomato sauce, basil, oregano, and salt. Reduce heat to medium and simmer until flavors have blended, about 10 minutes. Keep warm over low-heat until serving time, or cool completely and store covered in the refrigerator.
tomatosoupsatisfies: What does the egg do?
81iSTOOHOTFORAHOUSEF: #Recipe
We made this tonight for a small group of friends (2 other couples so 6 total- if have more make accordingly.) at our house and it was amazing. There was none left. I did go a bit lighter on the cheese (about 3/4 of what they used and possibly less). I also made a homemade Marinara. Which I will link below too. If you don’t own a pizza stone, get one. They are cheap and worth it to use in the oven. You don’t *need* a pizza stone to make this, but it makes it all that much better. Also be careful when you are doing the second egg in the oven. I pulled mine out to avoid mess.
**Ingredients**
**Dough: (You don’t need to make the dough if you don’t want. It is a bit annoying I’ll be honest. You can buy store bought. I prefer Trader Joe’s or Wholefoods, but they all have it. If you have a Trader Joe’s near, they have the best in my opinion.)**
1 tablespoon olive oil, plus more for the bowl
1/4 cup milk
Pinch sugar
1 teaspoon active dry yeast
1 3/4 cups all-purpose flour, plus more for dusting (see Cook’s Note)
1 1/4 teaspoons kosher salt
Filling and Topping:
1 pound part-skim mozzarella, shredded
8 ounces feta, crumbled
3 large eggs, at room temperature
2 tablespoons unsalted butter, at cool room temperature
**Filling and Topping:**
1 pound part-skim mozzarella, shredded
8 ounces feta, crumbled
3 large eggs, at room temperature
2 tablespoons unsalted butter, at cool room temperature
**Directions**
**For the dough:**
Lightly oil a medium bowl. Heat the milk with 1/2 cup water in a small saucepan over low heat to between 110 and 115 degrees F. Transfer it to a small bowl and stir in the sugar, then sprinkle over the yeast and let stand until foamy, 5 to 10 minutes. (Cover the bowl if the room or the yeast is cold.)
Put a pizza stone on the lowest rack in your oven, removing the second rack if there is one. Preheat the oven to 500 degrees F. Cut two 10-by-7-inch pieces of parchment paper.
Put the flour in a medium bowl and whisk in the salt. Make a well in the center and pour in the yeasty mixture and the oil. Stir with a wooden spoon until the flour is incorporated and the mixture forms a shaggy ball — it will be soft and sticky. Flour your work surface, scrape the dough onto it and knead until smooth, elastic and still slightly sticky, about 5 minutes. Put the dough in the oiled bowl, turn it to coat with oil and cover the bowl loosely with plastic wrap. Set the bowl in a warm place until doubled in size, 1 hour to 1 hour and 15 minutes.
**For the filling and topping:**
Work the mozzarella and feta together with a fork in a medium bowl. Make a little well in the center and add 1 egg. Beat the egg a bit with a fork, and mix and mash well to combine with the cheeses.
Lightly flour your work surface. Turn the dough onto the floured surface and cut it in half. Round the halves gently back into rough rounds. Put 1 piece of parchment paper on your work surface and flour it lightly. Press and use a rolling pin to roll 1 piece of dough into a round 1/8-inch thick and 10-inches across. Slide it onto the paper — it will hang over the long edges — and then slide it, paper and all, onto the back of a baking sheet. (Alternatively, use a pizza peel.) Repeat with the other piece of dough, transferring it to the back of a second baking sheet.
Spoon half of the cheese mixture on the first round, spreading some 1/2-inch from the edge and mounding the rest in the middle (there will be a big mound). Roll the sides up tightly to make a shape like a cheese-filled canoe — it should be about 10 inches long and 4 inches wide. Pinch the ends together and twist to seal tightly. Repeat with the other piece of dough and remaining cheese. Let rest 10 minutes.
Slide the khachapuris on their papers onto the pizza stone, leaving a few inches of space between them. Bake, turning them 180 degrees after about 8 minutes, until golden and crisp, about 12 minutes total. Crack 1 egg in each khachapuri and continue to bake until the white is just set around the edges, but some of the white and the yolk are still a bit raw, about 3 minutes. Remove to a serving platter, dot each khachapuri with 1 tablespoon butter and stir the eggs into the hot cheese¿they will continue to cook. Serve immediately, tearing off pieces of bread to scoop up the hot, buttery, eggy, gooey cheese.
**Last note**- (sorry I’m going on and on): I made an extra loaf of the bread (just the dough with a little melted butter and garlic) so that people didn’t have to use their hands as much if they didn’t want to. We are all pretty good friends so nobody minded, but I made it just Incase. Sure enough they ate that too with just Marinara!
yumpkin: Omg I had this in a restaurant in New York but can no longer remember the name to. It was amazing
yahsanna: Orgasm inducing
Rain_Coast: Adjarian is great, but Mingrelian Khachapuri is definitely the king. Four times the cheese seen here, on a 12 inch round. It’s basically a triple-thick Chicago deep dish cheese pizza, with cheese as the sauce.
It is impossible to visit Georgia and not gain weight, the cuisine is amazing but ludicrously calorie dense.
Douglaston_prop: Khachapuri is so good! Many quality Georgian Bread spots in the right parts of Brooklyn.
I have seen this cooken on a sort of inverse igloo looking radient stove.
chickinkyiv: I used to buy these on my walk to work sometimes when I lived in Ukraine. Brings back happy memories. 💙💛
pm_me_your_miletime: [That looks delicious](https://tenor.com/view/homer-simpsons-gif-8650008)
mazod: 🇦🇲 Armenian bakeries sell this in Los Angeles. 🇦🇲
iLNxKwiram: Do you use low moisture mozzarella (like string cheese sticks) or a ball of fresh, wet mozzarella?
Garden_Gnome_Rebel: Khachapuri is so much more than dough and cheese. As good as this looks with out sulguni cheese this is not the same.
delaboots: That looks ridiculously unhealthy. But delicious.
princesshobag: Fuck. I’d deal with the lactose intolerance shits for this.
MrMrRogers: Thats too much cheese
The_Ivliad: God I miss this. And Adjara.
VulcanDiver: Mmmmmmm
TastesLikeBurning: Does it come with a side of stool softener?
pocketgnomes: this looks *beautiful*
lightning_50: As someone who eats Khachapuri often, definetly worth making. And if you’re too lazy to make, please at least buy one in store.
Muckl3t: Ouch my arteries. Looks good though!
-GOOSE: Oh my fuck.
Drippyfrumple: I feel sorry for the toilets in Georgia
Kashtin: I can confirm Adjuran Khachapuri is fucking fantastic
weiers08: My sibling is currently in tje republic of Georgia and has gained 15 pounds after 6 months. The good is tucking amazing, and the liquor is fucking lighter fluid.
ATAKAcMAPCA: They always trying to sell this out on beaches of Black sea
mmotte89: Stuff like this makes me wish I had the countertop space to roll out dough :/
TheDemosKratos: If at all possible, try to use Suluguni (Sulguni) cheese instead of mozzarella-feta mixture. Much better texture and a very rich flavour. And it’s Georgian.
Exchange723: Holy fuck I didn’t know people considered this food. Here I was thinking I was stupid for considering this
Glebeserker: maybe just get some suluguni
RiddickOfRivia: I just came.
dranzerfu: Every time I see an egg recipe …
“ooh that looks good…”
“I definitely want to make this.”
“aaaand the egg is runny. Fuck”. :/
ivoted4bernie: those southerners really know how to cook
LousyDrunk: This is just cheese and dough. Not seeing the appeal. Adding one egg doesnt suddenly elevate it to culinary perfection
Spagheddy101: I almost vomited when I saw the texture of the cheese 🙁
midgaze: Hi! National Institute of Health BMI Calculator:
https://www.nhlbi.nih.gov/health/educational/lose_wt/BMI/bmicalc.htm
If you’re overweight or obese, you have no business even thinking about this recipe.
Bishmar: that egg is raw
