A recipe for khachapuri with pear and cheese by chef Aydyn Gasanov
Khachapuri with pear and cheese from Aydyn Gasanov, chef of the Georgian cuisine restaurant Manana, is a delicate balance of flavours: tender dough, slightly salty cheese, and sweet caramelized pear. An unexpected combination that sounds more complicated than it is to prepare — and it can easily be replicated at home.
Ingredients
Water 700 ml
Milk 700 ml
Dry yeast 11 g
Wheat flour2 kg
Vegetable oil55 g
Butter 50 g
Suluguni cheese120–150 g
Pear 80–100 g
Dorblu cheese30–40 g
Sugar10–15 g
Salt 60 g
Рецепт
- Dissolve dry yeast and sugar in warm water, leave for 5–10 minutes until activated.
- Add milk, add salt, stir.
- Gradually add wheat flour, start kneading. During the kneading process, add vegetable oil, add soft butter, knead the dough for 10–15 minutes until it becomes smooth and elastic.
- Cover the dough, leave in a warm place for 1–1.5 hours until it doubles in volume, then knead it and leave for another 20–30 minutes.
- Divide the dough into portions of 200–250 g.
- For one хачапури, take suluguni, pear, and Dorblu cheese. Caramelize the pear in advance: cut it into slices and fry in butter with sugar for 3–5 minutes until golden brown.
- Roll out the dough into a circle with a diameter of 20–25 cm, place suluguni in the centre, shape the хачапури (in a boat shape or closed method).
- Top with caramelized pear and pieces of Dorblu.
- Bake until done. When serving, sprinkle with caramelized walnuts and garnish with mint.