Khach’ap’uri Adjaruli
Borodinsky Sourdough Bread, Bulgarian Feta, Mozzarella, Egg Yolk
Restaurateurs Michael and Donna Kolodesh of Saami Somi | Philadelphia
Adapted by StarChefs | november 2023
INGREDIENTS
Dough:
7 grams yeast
80 grams sourdough starter
160 grams molasses
720 grams dark rye flour
1.6 kilograms high-gluten bread flour
60 grams olive oil
50 grams dark cocoa powder
8 grams whole caraway seeds
8 grams whole coriander seeds
60 grams salt
To Assemble and Serve:
Yield: 1 serving
Grated low-moisture mozzarella
Soft feta
1 egg yolk
10 grams butter
METHOD
For the Dough:
In the bowl of a stand mixer fitted with a paddle attachment, add yeast, starter, molasses, flours, olive oil, cocoa powder, seeds, and 1.45 kilograms cold water. Mix on lowest speed until a shaggy dough forms. Slowly add salt to the mixture. Mix for an additional 8 minutes. Transfer dough to a lightly oiled work surface. Portion into 7-ounce balls. Place balls on a lightly oiled sheet tray, cover, and refrigerate 24 hours. The next day, place proof dough on a floured work surface. Roll 1 ball into a ¼-inch thick circle approximately 6 inches in diameter. Transfer to a parchment-lined sheet tray, then slowly stretch two sides of the circle to form a football-like shape. Pinch the edges of the dough to form a wall, then fold and twist the pointed ends of the football shape to form two substantially thick pointed edges. The final product should have the shape of an eye. Repeat with remaining dough. Set aside.
To Assemble and Serve:
Heat oven to 500°F. In a bowl, combine 2 parts mozzarella and 1 part feta. Spoon cheese mixture inside the rim of the Dough. Make sure cheese is covering the entire opening. Bake 8 minutes, or until Dough is golden and the cheese has slightly browned. Remove from the oven and immediately form a small well in the center of the cheese. Drop yolk into the well and place butter onto the top of the cheese. To eat, mix together egg, butter, and cheese until desired consistency has been reached.
