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Adjika- Georgia

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Adjika: Caucasian Chilli Paste

This vibrant crimson paste marries the intensity of fresh red chillies with sweet bell peppers and pungent garlic. A careful blend of ground coriander and black pepper adds warmth and complexity, while red wine vinegar cuts through with a sharp brightness. Though quick to prepare, this fierce yet balanced condiment holds generations of Caucasian culinary wisdom in every spoonful. The abundant salt not only preserves but also amplifies each ingredient’s distinct character, creating a harmonious blend that dances on the tongue. Whether used as a condiment or cooking paste, this adjika transforms ordinary dishes into extraordinary meals with just a small dollop.

Adjika
 
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Nutrition Information
  • Serves: 30 portions of 15ml
  • Serving size: 15 grams
  • Calories: 19
  • Fat: 1 g
  • Saturated fat: 0 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 1 g
  • Sugar: 0 g
  • Sodium: 63 mg
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg
Recipe type: Chilli relishes
Cuisine: Georgian
Prep time: 
Cook time: 
Total time: 
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This fiery chilli paste is loaded with heat. Similar to Sambal oelek , the Indonesian chilli paste, this relish is used to give fantastic flavour to grilled meats, soups, stews and sauces. While not traditional, a large chopped tomato can be added to this recipe to tone down the heat.
Ingredients
  • Bell peppers – one large (red)
  • Red chillies – 250 grams
  • Garlic- 6 cloves
  • Coriander – one tablespoon ( see note)
  • Freshly ground black pepper - one teaspoon
  • Red wine vinegar - One table
  • Vegetable oil – one tablespoon
  • Salt – to personal taste but quite a bit (a tablespoon or more)
Instructions
  1. Chargrill the pepper over an open flame until the skin is blackened and blistered
  2. Place in a bowl and cover with a plate or cling film ( let them rest for 15 to 20 minutes)
  3. Remove the stems from the Chillies. Cut them open and remove the seeds and pith (see note)
  4. Peel and finely chop the garlic
  5. Remove the chargrilled pepper from the bowl and remove its skin, this should be easy to do as the steam released while it was covered and will have dislodged the skin from the flesh.
  6. Cut the pepper open and remove the pith and seeds. Roughly chop the flesh.
  7. Add the Chillies, garlic, peppers, coriander powder, vegetable oil, black pepper and salt to a blender.
  8. Blend until well chopped but not smooth. You want just a bit of chunkiness
  9. Pour unto sterilised jars. Keep in the fridge until needed.
Notes
Keywords: Spicy Adjika

 

 

Khachapuri – Georgia

Home | Georgian

Georgian Cheese-Filled Bread Boat

This fiery twist on the iconic Georgian khachapuri combines tradition with a kick of heat. The tender, yoghurt-enriched dough is shaped into a boat-like vessel that cradles a generous filling of molten cheeses and  enhanced with a scattering of red chilli flakes that infuse the cheese mixture with a warming heat. As the bread bakes, it puffs up golden around the edges while the spicy cheese filling melts into a bubbling pool. The show-stopping moment comes when a fresh egg is cracked into the center, its yolk creating a rich sauce that, when stirred into the hot, spicy cheese, creates a luxurious blend of creamy and fiery flavors. The crust is finished with a brush of butter, making each tear-and-dip experience a perfect balance of crusty bread, spicy cheese, and runny egg

Khachapuri
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 100g
  • Fat: 21 grams
  • Saturated fat: 13 grams
  • Carbohydrates: 33 grams
  • Sugar: 1.9 grams
  • Sodium: .82 grams
  • Fiber: 1.6 grams
  • Protein: 14 grams
Recipe type: Pastry
Cuisine: Georgian
Prep time: 
Cook time: 
Total time: 
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This cheese-filled pastry, which has its origins in Georgia in Eurasia, literally cries out to be served with chillies. Like its distant cousin, the pizza, these pastries are taken to a new level when served with chilli flakes and Chilli oil. This particular version with eggs is called a Khachapuri Adjaruli. Fantastic comfort food that your family and friends will adore
Ingredients
  • Sugar – 3 and ½ teaspoons
  • Yeast- 14 grams
  • All-purpose wheat flour – 800 grams ( plus a little more for kneading and rolling the dough)
  • Salt - 1 teaspoon
  • Butter – 155 grams ( must be at room temperature)
  • Olive oil – one teaspoon
  • Milk – one cup
  • Shredded cheese – 750 grams ( Cheddar, mozzarella or emmenthal)
  • Egg yolks - four
  • Chilli flakes - 1 tablespoon ( Aleppo or similar)
Instructions
  1. Heat one cup of milk the milk to 45 degrees Celsius
  2. Place half the milk into a mixing bowl. Sprinkle the yeast over the milk and add half a teaspoon of the sugar. Stir until dissolved. Allow yeast mixture to stand for 10 minutes then add the rest of the milk and sugar. Stir to combine
  3. Add the flour to a large mixing bowl. Add salt and mix well. Create a well in the centre of the flour and pour the yeast mixture into it. Add 125 grams of butter.
  4. Using your hands combine the ingredients above and form into a dough ball.
  5. Dust a rolling board with some flour. Now knead the dough ball until it has become elastic ( about 10 -15 minutes) Place the kneaded dough ball into an oiled glass bowl and cover with shrink film. Place in a warm spot and allow the dough to prove until double in size. (About an hour}
  6. When it reaches this stage, knock the dough down by punching it with your fists. Allow it to once again rise for about an hour
  7. While the dough is rising for the second time preheat the oven to 220 degrees Celcius
  8. Once it has risen divide the ball into four pieces and form into oval shapes with your hands
  9. Roll out the dough on a lightly dusted rolling board
  10. Place on a lined baking tray
  11. Sprinkle the cheese over the formed ovals
  12. Form edges to the dough pieces by folding them up and over to create a border. Partially cover the cheese closest to the edges when making the borders. Pinch the dough at either end so that they form points then fold over
  13. Brush the exposed dough with olive oil and place the Khatchapuris into the oven
  14. Bake for 15 to 20 minutes until golden
  15. Remove from the oven add a tablespoon of butter in the centre of the cheese. Place the egg yolk on top of this
  16. Place the Katchapuris back in the oven for a further minute
  17. Remove from the oven and sprinkle with the chilli flakes
  18. Serve
Notes
This recipe yields 4 portions of approx 400 to 500 grams

Keyword: Kachapuri with chillies

Image credit

Marco Verch /CC by 2.0 / via Flikr

Marco Verch /CC by 2.0 / via Flikr

 

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