Georgian Khachapuri Filled with Ramp, Green Onions, Herbs and Cheese

By • April 22, 2012 • 12 Comments

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Author Notes: Khachapuri (“cheese bread” or pie) is a delicious dish from Georgia. Wherever you go in Georgia, you can be sure to eat Khachapuri at least once a day. These national cheese breads come in various shapes. They are so, so good! Georgians make this bread into a large loaf for special occasions, but street vendors also sell it in smaller, tart-sized diamonds, or "beggars' purses". There are several distinctive types of Khachapuri in Georgian food from different regions of Georgia. This recipe is probably the most common type but it has my own touch and ingredients which I love and which add special fresh spring flavors to the traditional just cheese filling. Serve Khachapuri for breakfast with a hot cup of Late or fragrant tea, for lunch with a fresh heirloom tomato salad and you will fall in love with this fabulous dish. Kukla

Food52 Review: Kukla's Georgian Khachapuri is kind of like a pierogi, sort of like a calzone, almost like a paratha - and definitely yummy! The ramps, green onions, coriander and herbs lend a brightness to the world's most decadent grilled cheese sandwich, which is amazingly simple to prepare. We followed the recipe exactly the first time around, and changed two things on the second pass: first, we punched down the dough and let it rise a second time for about 20 minutes, which made the bread a bit less chewy, and instead of making four huge khachapuri, we made eight smaller ones. The filling would be equally lovely on a toasted baguette, sprinkled with some more fresh herbs.wssmom

Makes makes 4 (7-inches in diameter round or 8 puff pastry pies)

For the dough

  • • 3 to 3 ½ cups unbleached all-purpose flour, divided
  • • 1 envelope (¼-oz) fresh Active Dry yeast
  • • 2 teaspoons sugar
  • • 3/4 teaspoon coarse salt
  • • 1 cup hot water (about 120 degrees)
  • • 2 tablespoons pure olive oil
  1. In a large bowl, combine 2 cups flour, sugar and undessolved yeast; stir in water and then oil and salt. Mix in enough of the remaining flour to make soft dough. Knead dough on a lightly floured surface for about 6 to 8minutes or until smooth and elastic. Cover and let rest until you make the filling.

For the filling

  • • 1/2 cup fresh whole milk ricotta, drained or soft goat cheese
  • • 1/2 cup havarti cheese, shredded
  • • 1/2 cup good quality feta cheese
  • • Salt and freshly ground black pepper to taste
  • • 2 teaspoons of lemon zest
  • • 1 tablespoon of each fresh cilantro, dill and flat leave parsley, chopped
  • • 2 teaspoons fresh mint, chopped
  • • 2 tablespoons butter + more for frying and brushing the tops
  • • 1/4 teaspoon ground coriander seeds
  • • 5 whole green onions, chopped
  • • 5 whole ramps (bulb and leaves), washed, dried the excess water, thinly chopped (when not in season, use spinach)
  • • 1 large garlic clove, minced
  • • Pinch cayenne pepper
  • • 4 large eggs, beaten with 2 tablespoons water or milk
  1. In a mixing bowl combine all cheeses, salt, pepper, lemon zest and herbs. Using a large fork mix well to get a smooth, homogeneous mixture. Set aside.
  2. Melt butter in a sauté pan on medium-low heat; add coriander, green onions, ramps, salt and black pepper; cook stirring with a wooden spoon for about 5 minutes or until just softened; add garlic and cayenne; cook for 1-2 minutes longer.
  3. Pour-in the beaten eggs and slowly scramble until soft curds form and immediately fold in into the cheese and herbs mixture. Cool to room temperature, taste for seasonings and then chill in refrigerator for 15-20 minutes.
  4. Divide the rested dough into 4 equal pieces; form into balls. On a lightly floured surface, roll out flat round cakes 10-inches in diameter, and spread about 1/2 cup of the filling in the center of each one.Gather the edges up and pinch them; then press, rolling over lightly to 1/2-inch thick pie.
  5. Fry each pie individually in a heavy-bottomed pan on medium- low heat in 1 tablespoon butter. When the butter is melted lay one pie seem side down and cook until browned; then turn over and cook the top until browned (about 4 to 5 minutes per side).
  6. Transfer to a serving platter and brush the tops with some more melted butter. Serve hot or warm. Can be made ahead and warmed in a toaster oven.
  7. Note: Khachapuri can be also baked in a preheated to 350 degrees oven for about 30 minutes and the filling can be baked in puff pastry (you will need 2 Puff pastry sheets, defrosted, rolled out to a 12 by12 square and each sheet cut in 4 equal squares and baked at 375 degrees F.until golden brown). If some days you feel a little lazy, make just this kind of filling and spread it on your favorite toasted bread and you will enjoy crostini.
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Comments (12) Questions (0)


almost 3 years ago Bevi

These sound lovely! The herbs you use sound wonderful.


almost 3 years ago Kukla

Thank you Bevi! Originally the Khachapuri are filled with an assortment of cheeses or with potato and cheese; I added the greens, herbs and the scrambled eggs.


almost 3 years ago PistachioDoughnut

i love reminds me of paranthas, Indian breads...this looks so beautiful..


almost 3 years ago Kukla

Thank you PistashioDoughnut! There are so many similar dishes in all cultures and nations.


almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Another great recipe Kukla, sounds absolutely delicious! There is nothing better than hot homemade bread flat or otherwise and stuffing it gilds the lilly!


almost 3 years ago Kukla

And I say: There is nothing better than such nice comments from my talented fellow cooks at Food52. Thank you sdebrango!!!


almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

These sound fantastic! It's interesting how many cultures have a stuffed, bread-like food item. I've not heard of the Georgian version. Thanks for sharing.


almost 3 years ago Kukla

I think there are as many stuffed breads and pies as are cultures on earth. I love to make a very similar version of the Khachapuri: Romanian “Plachinta” and “Vertuta”, Azerbaijani “Kutabi”, which are filled only with herbs and greens or lamb and some times with Pumpkin, and of course, Jewish “Knishes” Russian and Polish “Pirogues” (the kind which is fried or baked), Greek “Spanakopita” and so many more. Thanks a lot for the lovely comment hardlikearmour!


almost 3 years ago inpatskitchen

I want to eat these right now!! Beautiful!


almost 3 years ago Kukla

Thank you very much inpatskitchen! They are delicious either way, fried or baked and you can fill Khachapuri with your favorite edible things.


almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

These are beautiful Kukla and they sound delicious! Do you gather the crust in from the sides so that the pie ends up round? Really love this recipe!!


almost 3 years ago Kukla

Yes, you are absolutely right aargersy, I gather the crust in from the sides but some times I fold up the corners like a half open envelope and then pinch them and lightly roll over to insure that the filling doesn’t ooze out. Thanks a lot for your kind comment!!!