Adjaruli khachapuri with aleppo chilli and spring onion butter

⇐ The Green Book

for 4

Ingredients

note, eggs are required for several elements - 6 in total

for the dough

1½ tsp fast-action dried yeast or 15g fresh yeast

½ tsp sugar

250g plain flour, plus extra for dusting - or maybe better ½ and ½ plain and bread flour, or all bread flour

100g Greek-style yoghurt

1 Tbsp olive oil

1 egg, beaten

¼ tsp carom seeds - also known as ajowan or ajwain - or just use nigella seeds (kalonji)

½ tsp nigella seeds

for the filling

⅛ tsp cracked black pepper for the cheese mix

80g cream cheese

240g mozzarella

also

1 beaten egg for glazing

Salt and black pepper

4 medium eggs

for the chilli butter

80g unsalted butter

2½ tsp aleppo chilli, chopped, or chilli flakes

3 spring onions, trimmed and finely chopped

Method

1. mozzarella To reduce the water content of the mozzarella, tear into pieces and lay on kitchen paper, put in fridge until needed.
2. dough Put the yeast, sugar and 1½ Tbsp tepid water is a small bowl, stir to dissolve yeast and set aside for 5 minutes. Put flour, yoghurt, oil and one beaten egg in the bowl of a stand mixer fitted with a dough hook. Mix well and add the carom & half the nigella seeds and ¾ tsp salt. Mix on medium high speed for 2 minutes until well combined. Add the yeast mix and mix for 5 minutes - the dough should be starting to come away from the sides of the bowl. Cover and leave in a warm place to prove for an hour and a half - it should double in size.
3. cheese mix Grate or chop the mozzarella and add the cream cheese with the cracked pepper. Mix well and divide into 4 equal pieces and shape them into balls and place in the fridge until needed.
4. bake Heat the oven to 230℃ and put a large baking tray in (or a pizza stone) to heat up. Once the dough has doubled in size, scrape out of bowl onto a lightly floured surface. Knead a little to expel and air pockets and divide into 4. In turn, roll each one out to a 22cm by 17cm oval. Brush with beaten egg, roll over the long edges and pinch the ends so that you have a little boat shape. Put a ball of cheese on top and brush all over with beaten egg again. Carefully lift and place on baking tray in oven and bake for 13 minutes - until nicely brown and cheese has melted. Smooth the cheese down and make a little well in the centre. Crack an egg in a bowl and spoon out the yolk and some of the white and place in the well topped with a pinch of salt. Bake for a bit longer till egg white is set and yolk is still runny - be careful, it is easy to overcook yolk.
5. chilli butter Meanwhile, heat the butter in a small saucepan until hot and bubbling furiously. Stir in the chilli, remove from heat and add the spring onions
6. serve Serve with the remaining nigella seeds sprinkled over and a tsp of the chilli butter, with more on the side

The Guardian - Yotam Ottolenghi https://www.theguardian.com/food/2022/jan/15/aligot-winter-veg-khachapuri-spatzle-yotam-ottolenghi-super-cheesy-recipes

georgian georgia pizza

Georgian 'pizzas'

Georgian 'pizzas' - Adjaruli khachapuri with aleppo chilli and spring onion butter