Great news for food bloggers and passionate readers of food blogs: The German womens magazine Brigitte is from now on presenting and awarding food blogs their readers and a jury love. At least one of the jury members you’ll probably know: It is Nicole from Delicious Days – one of the first food blogs I began to follow and admire, actually not only me, but 5000 other readers, too.
Thanks to this initiative Christina and her nice blog New Kitch on the Blog called my attention. And it was during browsing her blog, when I first read about Chatschapuri – I had never heard or read that word before, not to mention that I had no idea what it was. In my imagination it could have been a lot of things: a nepalese goat species, a japanese vulcanic mountain, a specially brewed indian tea or whatever, I had no idea. Guess what’s the right answer – Chatschapuri is a georgian kind of bread filled with cheese and herbs. And I thought I know a bit about different regional and national culinary specialities, but this definitely escaped my notice, until now: I felt challenged by this discovery.
I also had about two handful various fresh herbs (basil, rosemary, parsley, oregano, marjoram, thyme) which I picked in our friends garden. I originally wanted to use them for some ricotta-herb-filled homemade pasta, but then … Chatschapuri!
By the way, I came to enjoy these herbs, because I was chosen by our friends to look after their garden and indoor plants, while they’re on holidays. I think they based their decision on the – unproofen – assumption, that people who are good in cooking are naturally good in gardening, too … we will see. As there is no lack of rain at the moment (understatement of the century!), my task actually is reduced to water the indoor plants, while I have the permission to harvest vegetables and herbs. Good deal, in my opinion!
As there are a lot of variations of Chatschapuri, for this first trial I stayed about with the recipe of Christina and filled the yeast dough with a mixture of feta cheese, hard goat cheese, curd cheese and lot of herbs. For the preparation I orientated myself als well on this article of the FAZ. Following this, I first rolled out the dough, then coated the middle of the circle with the cheese filling and cut in the edges so that the whole thing looked like a wheel (as seen on the picture). Then I folded in the edges, covering one another other and leaving no holes. In a third step, I carefully rolled the filled dough again flat and brushed it with an egg yolk-milk-mixture. I baked it in the oven at 190° C, but not as suggested one hour but only 35 min. – this was more than sufficient. The bread already got a little bit to dark on top and a bit dry. I think 20 or 25 min. are way enough.
I think, Chatschapuri is great dish to bring along to picnics, buffets or the like. I will.