Chatsjapoeri
Soul's bun
- 500 GRAM SELF RAISING FLOUR
- 1 CUP YOGURT
- 2 EGGS
- 1 TSP SALT
- 250 GRAM MOZZARELLA, cut in small cubes
- 50 GRAM BUTTER, melted
- 200 GRAM COTTAGE CHEESE
- 500 GRAM WHITE FLOUR
- 1 TSP YEAST
- 2 TSP SALT
- 1 TBSP CARAWAY SEEDS
Mix the flour with the yoghurt, one egg and the salt and knead well. Divide the mixture into 4 pieces and roll them out to circles. Mix the remaining ingredients and put a quarter of this mixture on each dough circle, spread it out. Close the dough circles with a little water, the end result should be a round flat bread the size of a small plate. Bake these 25-30 minutes in the oven at 180 degrees Celsius.
Most of the original recipes bake the chatsjapoeri in a frying pan, but this was easier and just as delicious.
Chatsjapoeri is a famous Georgian dish. Serve chatsjapoeri on the 9th of April, National Unity Day. In 1989 Georgia struggled itself free from the Russians. Click on culinary calendar for more links between cooking and historical events.
Make a dough out of flour, yeast, 1 teaspoon salt and 1 cup of water and knead well. Let the dough rise for one hour but knead the dough each 20 minutes. Roll it into a long "snake" with a diameter of approximately 15 centimeters and cut this in 20 pieces. Allow the buns to rise half an hour more. Brush the buns with water and sprinkle them with the caraway seeds and the remaining salt. Bake them 10 minutes at 250 degrees Celsius and 10minutes at 180 degrees Celsius.
The 1st of November is known by the Catholics as All Hallows' Eve, when the Saints and martyrs are commemorated. The 2nd of November is All Souls' Day, and this is the day that the Catholics remember the souls of the dead. Offering these buns to the poor would help speed up one's transfer to heaven. Click on culinary calendar for more links between cooking and historical events.
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