A distinctive dish of Georgian cuisine - Adjarian khachapuri, was among the favorite dishes of one of the most authoritative publications in the world, The New York Times, which is why the American publication published the recipe and method of preparation of Adjarian khachapuri on its platform and dedicated an article to it.
"The stuffed, cheese filled bread is similar to pizza dough or naan and while Khachapuri is a catch-all term for the bread boats there are a few different types. While the boat-like oblong shapes are the most well-known, they can be round or square.
The bread boats are always filled with cheese (typically cows milk though it is sometimes mixed with feta) and add-ons can include an egg, pats of butter, bitter greens or boiled potatoes. Adjaruli khachapuri, topped with an egg, is often served for breakfast though it really can be enjoyed on any occasion and is the trendy one you see all over your Instagram feed. Imeruli khachapuri is a flatbread stuffed with cheese," - The New York Times contributor Daniela Galarza writes.
To be informed, along with Adjarian khachapuri, the favorite dishes of The New York Times include the Mingrelian khachapuri, bean salad and coriander sauce.
Source link: https://cooking.nytimes.com/recipes/1021077-khachapuri-adjaruli-georgian-cheese-bread-boat?smid=fb-nytimes&smtyp=cur
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