Khachapuri waa mid aad u caan ah oo ah nooca caadiga ah ee Georgian. Waa keeg flat ah oo laga sameeyay burka la bur buriyey, mararka qaarkood hilibka ama kalluunka. Magaca wuxuu ka yimid erayada "hacho" (cargo, "jiis" iyo "puri" (cargo, "bread"). Khachapuri oo leh jiis iyo jiis si gaar ah loo jecel yahay.
Waa maxay khachapuri diyaarisay?
Inta badan ee version ee caadiga ah ee karinta khachapuri wax loogu isticmaalo waxa loogu yeero cajiinka bezdorozhevoy. Caji ah waxaa sidoo kale loo yaqaan "fresh, savory." Halkii laga cuni lahaa khamiirka, noolaha laktic acid ee matsoni (asalka asalka ah ee Georgian lactic acid) ayaa loo isticmaalaa, taas oo, haddii loo baahdo, lagu beddeli karo kefir, ama caano lakabsan, ama labeen dhanaan. Meelaha qaarkood ee Georgia, waxaa la isticmaalaa keega ama kalluunka lafaha (lately hachapuri puff with cheese). Khachapuri ka soo cajiinka matzoni waxaa badanaa la dubay ama la dubay digsi qabow. Khachapuri laga soo qaato kalluun ama kalluun yaryar ayaa badiyaa lagu dubaa foorno.
Nooca caadiga ah ee buuxinta khachapuri waa Imeretin cheese Chkinti-kveli. Badanaa dhirbaaxadu waxay isticmaalaan farmaajada suluguni ee saxan, laakiin waxaa habboon in la ogaado in nooca noocaan ah aan loo isticmaalin Khachapuri dhabta ah.
Real khachapuri
Khariidadda Imereti khachapuri oo jiis ah waa saxan si dhab ah loo jecel yahay. Diyaarso cuntada.
Waxyaabaha ay ka kooban tahay cajiinka:
- qiyaas ahaan 1 kg oo ah burka;
- 500 ml oo maryo ah (ama caano dabiici ah, kefir ama caanaha la jarjaray);
- 1 koob oo ah caano dabiici ah;
- 1 ukun digaag;
- gram 100 subagga dabiiciga ah;
- gram 150 oo saliid ah gabbaldayaha (waxaa wanaagsan in la isticmaalo barafka, qaboojiyaha qabow);
- 1 qaado oo sonkor ah;
- qanjaruufo ah.
Waxyaabaha ay ka kooban tahay buuxinta:
- 1 kg Jiiska Imeretian (waxaa lagu beddeli karaa isku dar ah Mozzarella, Feta ama brynza);
- 1-2 ukun digaag;
- bir ah oo ah 50-80 subagga dabiiciga ah.
Cabbitaanka:
1 soodhaha + 1-2 qaado oo ah kareemka dabiiciga ah iyo dufanka aan baruurta lahayn.
Diyaarinta
Marka hore, diyaariso qaaddada: 2 qaado oo bur ah oo lagu darey sonkor iyo madoow. Si taxaddar leh u walaaq oo meel dhig meel diiran nus saac. Dhacdadan wakhti xaadirka ah, waxaan kudajirnaa qaadada caanaha oo cajiin cajiinka ka sameysan. Si fiican u cajiifi oo cajiinka cajiinka leh saliid gabbaldayaha greased. Isku laab soo gal oo ku rid meel diiran adoo isticmaalaya maro. 20 daqiiqo ka dib, waannu duubnaa oo isku darnaa. Ka dib 20 daqiiqo ka dib waxaan ku celinnaa.
Waqtiga udhaxeeya nadaamyada baaritaanka, waxaan diyaarineynaa buuxinta. Waxaan kudajiray farmaajo on hayso, aan dhab ahayn, ku dar ukun iyo subagga jilicsan. Wax walba si fiican ayaan isugu dareynaa. Annagu ma ku darin geedo kale! Kor u kaca cajiinka, adoo ku saleynaya qiyaasta la rabo ee keegga. Qayb kasta oo ka mid ah imtixaanku wuxuu isku rogaa kubad, kaas oo aan ka soo qaadno keega wareegsan. Waxaannu ku faafinnaa qayb ka mid ah buuxinta bartamaha burooyinkeeda, si tartiib ah u soo ururi cidhifyada keegga oo si adag u xir, ka dibna soo jaji kake bakeer ah oo u rogaa guri
Hadda waxaad ku dubi kartaa khachapuri digsi qaboojin, greased leh hilib doofaar. Digsiga kuleylka kulul waxaa lagu dhajiyaa dufanka dufanka ka hor inta aan keega cusub. Waxaad si kala duwan u dhaqmi kartaa: dubi khachapuri leh farmaajo foornada. Xaaladdan marka hore, marka hore waxaan dufan karnaa xaashida dubista (doorbidayaa subaga). Khachapuri waxay ku ridday warqad dubista, dufan isku dar ah oo ah rooti iyo labeen kiriim ah iyo xajmiga fargeetada meelo badan. Ku rid weelka wax lagu kariyo ee foornada, horay u marinaysa 180ยบ C. dubi ilaa 20-30 daqiiqo ilaa hooska muuqaalka geedka. Diyaar u noqo hachapuri kuleylka gudihiisa, ku dabool boomaato oo sug ilaa 10-15 daqiiqo, ilaa farmaajada buuxsamaysa qabashada.