Hatsapuri

 

Happy New Year 2022 everyone! I hope that you had a nice celebration. We did our usual thing: dinner and drinks at home and then watching some fireworks drinking mulled wine from a thermos mug. It was quite a calm party.

Before we went outside our late New Year’s Eve’s dinner was Hatsapuri, a Georgian cheese bread that is oozing soft melting cheese in the middle. I mainly followed a Finnish recipe by Valio for it, but below is my version with a few amendments. I used a blend of three cheeses and I think that it worked quite well. I was thrilled to find blood oranges at the local market, so we had a fresh blood orange salad on the side.

 

 

The starters: carrots and hummus and chocolates.

And some of the fireworks at midnight.

Hatsapuri

Ingredients

1 dl water
½ tbsp dry yeast
3 dl wheat flour
½ tsp salt
2 tbsp oil
100 g mozzarella
25 g cheddar
25 g smoked burrata

Method

Mix the lukewarm water with yeast and 1/2 dl of the flour. Leave it for about 30 minutes until it bubbles.

Add all other ingredients apart from the cheese and knead. Let the dough rise for 3 hours and knock it back hourly.

Roll the dough out thinly into a circle and fill it with the cheese. Fold the dough over the cheese to cover it.

Bake at 250C for about 10-15 minutes. Serve hot when the cheese is still soft and enjoy!

Your VegHog