Composition / ingredients
Cooking method
Grate the cheese on a coarse grater, put it in a bowl, add 3 chicken eggs to it, mix.
Defrost the dough, divide it into 3 equal parts and roll it out thinly, giving the shape of rectangles.
On the edge on both sides we spread the filling and roll it up (like a roll) each edge is towards the middle. Another chicken egg is divided into protein and yolk. We lubricate the edges with protein and pinch them.
We spread the future khachapuri on a baking sheet, previously lined with parchment. We push the sides a little and form a "boat". Lubricate the bottom and sides with yolk. Add the rest of the protein to the grated cheese, mix and put the filling in the middle of each "boat".
We send the baking sheet to the oven, preheated to 200 degrees. After 15 minutes, we take out the khachapuri, using a knife (fork), push the filling a little and break 1 chicken egg into each khachapuri. We return the baking sheet to the oven for literally 3 more minutes.
We serve hot khachapuri on the table, flavoring each with a piece of butter.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Chicken egg - 80 kcal/100g
- Pickled cheese - 355 kcal/100g
- Dough - 289 kcal/100g
