Text 9573, 103 rader
Skriven 2011-04-15 05:09:00 av Dave Drum (50758.cooking)
Ärende: DP 252
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Khachapuri (Cheese Pie)
 Categories: Cheese, Ethnic, Pie
      Yield: 1 servings
 
           -DOUGH:
      4 c  Flour
      1 ts Salt
      1    Egg, beaten
      7 tb Corn oil
      1 c  Water
           -CHEESE FILLING (KHWELI):
      1 lb Feta cheese (Georgian
           -brindza)
           -water, cold
    1/2 lb Farmer cheese
      1    Egg, beaten
           -RED BEAN FILLING,
           -variation:
      1 lb Dried red beans
           -water, cold
      1    Bay leaf
    1/2 ts Black pepper
    1/8 ts Hot chili flakes
      1 ts Salt
 
  The Georgian/English dictionary translates khachapuri as a Georgian
  pie. The stuffing of this pie can be either cheese or dry red-bean
  puree. Georgians justifiably swoon over their khachapuri, of which
  there are variations based on the type of dough and filling.  The pie
  is made with paper-thin layers of unleavened dough that produce a
  flaky pastry folded together, stuffed, and baked in moderate heat.  It
  is eaten warm.
  
    1.  Prepare the dough by mixing together all of its ingredients
  except for 5 tablespoons of the oil.  Knead for 5 minutes, dusting
  the dough liberally with flour so that it can handled easily.  Divide
  the dough into 6 equal parts. Knead them for several moments, roll
  each part into a ball, and flatten slightly to give a bun shape.  Set
  aside in a warm spot, covered with a plastic bag for 1/2 hour.
    2.  Cover the feta cheese with cold water for 15 minutes, then
  drain well to remove the excess salt.  This step is only necessary if
  you object to the salt.  Process both cheese and the egg into a
  smooth puree.  Set side.
    3.  Roll out one of the dough buns on a floured board to a thin
  pancake of about 12-inches in diameter.  Lift the pancake in the air
  and stretch it out by lifting and turning; the weight of the dough
  will stretch it out to a paper-thin sheet.  It can also be stretch
  out strudel style by pulling it over the backs of your hands.  The
  soft dough will stretch to 30-inches in diameter.  It does not matter
  that there may a few small tears in the sheet.
    4.  Lay the thin dough sheet on the board and sprinkle about 2
  teaspoons of the remaining oil over the entire surface, splashing it
  on with your finger tips, Georgian style.  Fold the nearest and
  farthest sides toward the center to shape a rectangle 6 x 8 inches.
  Once again fold over the left and right sides to the center.
  Sprinkle this surface with a few drops of oil.
    5.  Place about 2/3 cup of the cheese mixture in the center of the
  dough rectangle and spread it out to within 2 inches of the edges all
  around. Fold the rectangle, envelope-style, by taking each of the
  four ends and firmly pushing them one by one into the center of the
  pie. Pinch together the open spaces so the cheese is sealed inside.
  Very lightly brush the pie surface with oil.  Continue with the
  remaining pastry sheets and cheese filling.
    6.  Bake in a preheated 350 degree F. oven for 40 minutes, or until
  the top is light brown.  Remove and serve warm for breakfast, snack
  time, or lunch.  Makes 6 pies.
    NOTE:  The stuffed pies can be refrigerated before baking for 3
  days and taken out when wanted.  Cover each pie with a plastic bag to
  retain freshness before baking.
    VARIATIONS:  1.  For a variation of the cheese filling, use 1 pound
  of mozzarella and 1/2 pound of farmer cheese.  Process to a smooth
  puree with one egg.  The purpose in the selection of cheese is to
  duplicate the authentic Georgian cheese known as "suluguny.  It is
  not available in the Untied States although one Georgian cook told me
  that it resembles Middle East string cheese.
  stuffed khachapuri is prepared with dried red beans (lobio).
    Directions for Red Bean variation:
    1.  Cover the beans with cold water and soak them overnight.  The
  next day cook them with the bay leaf until soft, about 1 hour over
  low heat.  At the end of cooking, the water should be completely
  evaporated.  Remove the bay leaf and stir in the pepper, chili flakes
  and salt.
    2.  Process the beans to a smooth puree. (My teacher mashed the
  beans with an old fashioned potato masher, then completed the chore
  by squeezing and stirring with her hand.)
    Stuff the pie with about 2/3 cup of the bean puree, using the same
  system as for the cheese filling.  Bake as directed.
    NOTE:  Mashed red bean puree
  is also prepared as a Georgian breakfast. Soaking, cooking, seasoning
  are carried out just as for the khachapuri stuffing.
    Recipe:  "Sephardic Cooking" by Copeland Mark -- 600 Recipes
  Created in Exotic Sephardic Kitchens from Morocco to India --
  Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.
  From: David Pileggi
 
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