What pizza is to Italy, Khachapuri is to Georgia. Whether a side dish or a snack, the tasty treat is a real favorite.
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00:00 Who needs pizza when the Georgians have kachapuri?
00:05 Kachapuri is one of Georgia's national dishes and people are proud of it.
00:10 But what makes it so special?
00:15 We asked people around the capital Tbilisi to find out.
00:20 Kachapuri is just the best.
00:25 It's very tasty and every Georgian, if they're real Georgians, loves kachapuri.
00:32 Every region in Georgia has its own variation on the dish. We'll tell you why later.
00:38 Today we'll show you kachapuri Ajarian style.
00:42 This bakery in the Georgian capital Tbilisi specializes in kachapuri.
00:47 Kachapuri is part of the Georgian DNA.
00:52 When I was a child, I used to make kachapuri with my mother.
00:57 It's a very special memory to me.
01:02 Just a few ingredients go into a kachapuri.
01:07 Flour, yeast, salt, water, and of course, cheese.
01:12 And that has to be Georgian.
01:17 First, the flour and water are mixed.
01:22 We add yeast and we start making the dough.
01:27 You know that the dough is ready when it starts being shiny.
01:37 That means the gluten has done its job.
01:46 And that can take a while.
01:49 When it looks like this, the dough isn't ready yet.
01:54 After that, the dough has to rise for 30 minutes.
01:59 Time to stoke the wood-fired oven.
02:04 After half an hour, the ball of dough is shaped into a flatbread.
02:10 Now we put the cheese inside and spread it with a spoon.
02:15 Then we're going to fold it into the famous kachapurian shape.
02:26 We fold the corners and stick the corners together so it has the shape of a boat.
02:31 It's a very simple process.
02:36 It's important to use equal amounts of cheese and dough for the kachapuri.
02:41 The cheese is made from two different types of Georgian cow's milk.
02:46 Once it's all put together, the loaf goes into the oven for 15 minutes.
02:51 While we're waiting, we try to find out about the other types of kachapuri.
02:56 Researchers have discovered that there are 47 of them.
03:01 The first type is called the "kachapuri",
03:06 and it's a type of kachapuri with a lot of cheese.
03:11 It's a very popular type of kachapuri.
03:16 It's a very popular type of kachapuri.
03:21 It's a very popular type of kachapuri.
03:26 The cuisines differ.
03:31 It has to do with our history.
03:36 Throughout Georgian history, we were separated and reunited again.
03:41 Communication was not good, so the traditions and ingredients didn't mix.
03:46 15 minutes have gone by and the kachapuri is almost done.
03:51 The dough is ready to go on top.
03:56 But how do you eat it?
04:01 We take the fork and knife and then put them aside.
04:06 Instead, you rip off a piece of the bread from the edge
04:11 and use it to stir the egg and the butter.
04:16 You use the piece of bread as a fork.
04:21 Whether it's for a snack or as a side to a hearty meat dish,
04:26 the people in Georgia love their kachapuri
04:31 and eat it at any time of day and nearly any place.
04:36 (ominous music)