Swiss Chard Khachapuri: Alice Zaslavsky provides recent vegetables to the vintage Georgian cheese bread

({Photograph} through Ben Dearnley)

“For a small nation, Georgia punches smartly above its weight in tacky bread varieties,” Alice Zaslavsky informed us after we contacted the MasterChef Australia competitor, author and writer about this recipe from her newest cookbook, In Reward of Greens: The Final Cookbook for Vegetable Enthusiasts. Her point out of the over 20 other regional iterations of khachapuri in her recipe creation had us questioning in regards to the different varieties as smartly, so we requested her to let us know extra.. “Anywhere you cross, you are going to discover a other more or less cheese and dough aggregate,” he shared. “The manner of the dough will likely be one thing like this with yeast, going via yogurt-based calzone-style cheese wallet, and even puff pastry. The most efficient identified is most probably the khachapuri adjaruli, which is like the only within the ebook, however with out chard.” Should you, like Zaslavsky, are interested in a veggie-packed model of this boat-shaped bread, scroll down for the right way to make his Swiss Chard Khachapuri, in addition to his recommendations on creating a batch upfront and the right way to change. store-bought puff pastry for a sooner choice.

Khachapuri Swiss Chard

Via Alice Zaslavski

I could not post a cookbook and no longer provide this recipe with in all probability the most productive present from Georgia to the arena. This cheese bread (khacha that means ‘cheese’, puri that means ‘bread’) has greater than 20 other regional iterations, in a fairly small nation, which will have to come up with an concept of ​​how critically Georgians take their meals. Swiss chard is most often reserved for mkhlovana or pkhali sauce, so I’m hoping you can forgive its addition to this adjaruli khachapuri, which is outstanding through its gondola form, to mirror the port town’s seafaring heritage, and the spoiled egg at its middle.


  • 1 cup (250 ml) milk, heat
  • 2 teaspoons (7g packet) immediate dry yeast
  • ½ teaspoon sugar
  • 3 cups (450g) bread flour, plus additional for dusting
  • 2 eggs
  • ¼ cup (60 ml) olive oil, plus additional for drizzling
  • ½ teaspoon of salt
  • sesame seeds, for sprinkling (non-compulsory)
  • 1½ ounces (40 g) butter, lower into 4 massive slices
  • lemon wedges, to serve


  • 1 tablespoon olive oil
  • 1 chopped onion
  • 1-2 cloves garlic, coarsely chopped
  • 1 bunch Swiss chard, leaves accumulated and finely chopped, to yield roughly 9 ½ ounces (265 g) chopped leaves
  • 7 oz. (200 g) cottage cheese
  • 7 oz. (200 g) grated mozzarella
  • 7 oz. (200 g) feta cheese
  • ¼ teaspoon salt (non-compulsory)
  • ½ teaspoon flooring fenugreek
  • 4 eggs


Mix milk, yeast, and sugar in a bowl and put aside to dissolve. In a saucepan, mix 25 g (1 ounces) of flour and 100 ml (3½ fl ounces) of water and stir over low warmth for 1 to two mins till a suspension paperwork. Let cool quite, then upload to the milk aggregate, along side 1 egg and the olive oil, beating to mix.

Sift the remainder flour into your greatest bowl or the bowl of an electrical mixer. Sprinkle with salt, then make a smartly within the middle. Slowly upload the milk aggregate, the use of a spatula or your arms to mix. Knead along with your arms within the bowl, or if the use of an electrical stand mixer, stay it whirring till a clean dough paperwork; this will have to take about 5-10 mins. Stay kneading the dough and pulling it aside till it stops tearing whilst you do that. You will have to be capable to separate the dough and notice some elasticity because the gluten begins to turn on.

When the dough pulls clear of the edges of the bowl, flip it out onto a floured counter and knead just a little extra if wanted. You’ll be able to know you may have kneaded it sufficient whilst you evenly insert your fingertip and it springs again. Extra is extra right here – you’ll’t overload this dough.

Sprinkle just a little flour at the backside of the bowl and use it to take away the remainder dough; in the event that they disintegrate, throw them away; if no longer, incorporate them into the dough, folding it in on itself a number of occasions to ensure the items are absolutely embraced.

Wipe the bowl blank with a paper towel or kitchen towel. Now drizzle some additional olive oil at the backside of the bowl and pa the dough again in, turning it over to coat with the oil. Duvet with a kitchen towel and let upward push in a heat position for 1 hour.

In the meantime, make the filling. Warmth the olive oil in a big saucepan over medium-low warmth and fry the onion for a couple of mins, till it starts to damage down. Scale back the warmth to low, placed on a lid and sweat the onion for every other 5 mins or so, then take away the lid and sweat for every other 2-3 mins, till translucent and glossy.

Upload the garlic and Swiss chard, combine smartly. Substitute the lid and allow them to meet and steam for five mins.

Pour the combination into a brand new container. Upload the cottage cheese and mozzarella to this bowl, then disintegrate the feta and blend smartly. Style and season if essential. Divide into 4 equivalent parts and reserve.

As soon as the dough has doubled in measurement, preheat the oven to 500°F. Line two baking sheets with parchment paper.

Flip the dough out onto a floured counter and turn it again out, giving the softer bits a couple of fulfilling fist bumps. Divide into 4 equivalent sized drops and shape into balls. In case you are going the sesame seed course, that is the place you spatter some seeds underneath the batter as smartly.

Use a rolling pin to roll out the balls into rectangular shapes roughly 6½ inches x 14 inches (17 cm x 35 cm) in measurement. Believe a soccer or rugby ball and make a form sufficiently big to wrap across the facets.

Position two oblongs on every baking sheet. Pipe a dollop of filling into every rectangular, about 1/2 inch from the brink, then use your arms to fold and press the dough to shape a “fence,” folding one of the crucial aggregate underneath to create a crammed crust. Pinch, pull, and twist the highest and backside of the rectangular to make a ship form. Duvet with a kitchen towel and let upward push for 15 extra mins.

Frivolously beat the remainder egg into the bowl of milk aggregate you put aside previous (to wash up any leftover liquid from previous) and brush to glaze the pastry crusts. Sprinkle the filling with fenugreek and salt, and the perimeters with extra sesame seeds if desired.

Put the trays within the oven. Scale back oven temperature to 400°F. Bake for 10 to fifteen mins, or till crusts start to shine and company up, converting pans midway via for even browning if essential.

Elevate oven temperature to 425°F.

Use the ground of a ⅓ cup (80 ml) measuring cup to create a smartly for the egg within the middle of every khachapuri. One by one, ruin the eggs into a tumbler, sliding one into every smartly.

Bake for a last 10 to fifteen mins, till the eggs are set and the crusts are golden brown. Most sensible every heat khachapuri with a slice of butter and serve with lemon wedges, if desired…even if my dad adamantly disagrees with lemon!

Recommendation: The khachapuri will also be baked forward of time, minus the eggs. Simply sooner than serving, crack the eggs and bake in a preheated 425°F oven for 10 to fifteen mins.

Shortcut: You’ll spoon the similar filling right into a store-bought puff pastry or filo dough with similarly scrumptious effects, and go away the egg out to deliver desk to desk even nearer.

Makes 4 khachapuri.

Taken from In Reward of Greens: The Final Cookbook for Vegetable Enthusiasts. Copyright © 2022 Alice Zaslavsky. Photograph copyright © 2022 Ben Dearnley. Revealed through Urge for food through Random Area, a department of Penguin Random Area Canada Restricted.

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