110 different countries of the world diplomatically represented by the resident ambassadors and 115 more countries by non-resident ambassadors.
Georgia is the first country to ‘mouth-water’ the Korean people with her representative food. Thank you very much, Your Excellency.
It will be introduced to more than half a million visitors to the Namyangju Slow Food & Live Expo in October this year on the southeastern outskirts of Seoul?as well as to the millions of others (Koreans and expatriates in Korea) through the five media units of The Korea Post beginning today. Here is how you make the representative food of Georgia, KHACHAPURI (cheese bread):
Khachapuri (cheese bread)
Khachapuri is a filled bread stuffed with melting cheese and often served sliced, like a double-crust pizza. It is justifiably considered to be one of Georgia’s national dishes and is popular in restaurants and in homes.
dough (yields 2 round khachapuri of 8-inch diameter)
105 ml plain whole milk yogurt
220 gr flour, sifted
2.5 g salt
6 g baking powder
48 gr butter, soft
dough (see above)
225 gr fresh mozzarella
170 gr Greek feta
black pepper, ground
30 ml water
1. To make the dough: Place the yogurt and egg in the bowl of an electric mixer fit with the paddle attachment. Add about 2/3 of the flour with the salt and baking powder, and mix on medium speed until homogeneous.
2. Add the butter and the rest of the flour, and mix again. Remove the bowl from the mixer, and knead the dough by hand for about one minute. Cover with plastic wrap, and refrigerate for 30 minutes.
3. To make the khachapuri: Divide the dough into 2 equal balls.
4. Preheat the oven to 450° F, and place a dish full of water on the bottom rack.
5. Slice the mozzarella and feta. In a bowl, crumble both cheeses between your fingers.
6. Season with black pepper, and adjust the salt level if necessary?the mixture should taste quite salty, but still be edible!
7. On a floured surface, roll each ball of dough into an 8-inch diameter disc (a perfect shape isn't very important at this point). Place the cheese mixture in the center, then wrap the dough around it, just like you would wrap something in a handkerchief. Flip the dough over, and gently roll each khachapuri back into an 8-inch diameter disc. Alternately, you can wrap the dough around the cheese mixture like a purse, cut the top, and roll each khachapuri without flipping it. (It’s OK to keep some cheese uncovered in the center.)
8. Transfer the khachapuri to a baking sheet lined with parchment paper or a Silpat. Mix the egg yolk and water in a cup, and brush the dough with the resulting egg wash.
9. Bake in the oven for 18-20 minutes, until the top is golden brown. Let cool 5 minutes, then slice and serve.
Editor’s Note: The Korea Post introduces the representative foods of the 110 different countries of the world diplomatically represented by the resident ambassadors and 115 more countries by non-resident ambassadors. Send the recipe and related information of the representative food of your country to email@example.com or firstname.lastname@example.org. For inquiries, please call 82-2-2298-1740/2, 1745/6, fax 82-2-2298-9506.
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