Georgia: 195 Country Cooking Challenge

Welcome to the ninth country of the 195 Country Cooking Challenge - where I cook a popular dish from all 195 countries around the world! If you missed the previous countries, you can check those out on my blog as well as my YouTube, Instagram, and TikTok (That Country Cook). Along the journey, I will be sharing these recipes with you plus some interesting facts about each country. My goal is to teach you a bit about each country while you eat or cook their cuisine! Today, I will be cooking a popular dish of Georgia!

The National Dish of Georgia

Khachapuri, Georgian cheese-filled bread, has its roots in the culinary traditions of the Caucasus region. Its name derives from the Georgian words "khacho" (cheese) and "puri" (bread).

The dish is thought to date back to ancient times when shepherds would bake cheese in bread as a portable meal. Over the centuries, khachapuri evolved into various regional styles, each reflecting local ingredients and techniques.

Today, it is celebrated as a national dish, often enjoyed in its most famous variant, Adjarian khachapuri, which features a boat-shaped bread topped with melted cheese, butter, and a runny egg, symbolizing the warmth and hospitality of Georgian culture.

You can definitely make this dish at home, and below I'll go through a step-by-step guide of how to make it! If you would like a more streamlined approach, you can find the full recipe here.

Facts About Georgia

What is it about this country that makes it so unique?

Georgia is a small country located at the crossroads of Eastern Europe and Western Asia. Known for its stunning landscapes, ranging from the snow-capped peaks of the Caucasus Mountains to lush valleys and vineyards, Georgia boasts a diverse ecosystem.

Its history dates back thousands of years, with influences from various empires and cultures, which is reflected in its unique language, traditions, and architecture. The capital city, Tbilisi, is famed for its charming old town, vibrant arts scene, and welcoming atmosphere.

Georgia is also renowned for its ancient winemaking traditions, believed to be one of the oldest in the world, and its rich culinary heritage. In recent years, Georgia has embraced a more democratic political system and sought closer ties with the European Union, positioning itself as a developing tourist destination that offers a blend of history, culture, and natural beauty.

The flag of Georgia is red and white. The red represents courage, bravery, love, and justice. The white represents innocence, purity, and wisdom. A large red cross in the center of the flag represents Jesus Christ. The red cross of St. George has been used in Georgia since the 4th century. Four smaller red crosses in the four sections of the flag represent the four major apostles: Matthew, Mark, Luke, and John.

Georgia is 59,425 square miles of land. The most common job in the country is agriculture, with viticulture and winemaking being some of the most important. Over 450 species of local wine is bred in Georgia.

The official language of Georgia is Georgian, with around 87% of the population speaking it as their first language.

Cooking a Popular Dish of Georgia

Ingredients:

For the dough:

• 1 teaspoon salt

• 1 pack dry active yeast

• 1 tablespoon granulated sugar

• 3 1/2 cup all-purpose flour

• 1 cup water

• 1/2 cup milk

• 1 tablespoon olive oil

For the filling:

• 1 1/2 cup Farmers cheese (or slices of American cheese)

• 1 1/2 cup Shredded mozzarella

• 1 1/2 cup Feta cheese

• 5 eggs (4 for topping, 1 for egg wash)

• butter

Steps:

Step 1:

In the bowl of a stand mixer combine the salt, yeast, sugar, and flour.

Step 2:

Heat water and milk to about 115 degrees Fahrenheit. I used a digital thermometer to measure the temperature. Then pour it into the bowl of dry ingredients.

Step 3:

Begin kneading the dough with the hook attachment on the stand mixer until it's close to being smooth and elastic.

Step 4:

Add the oil into the dough mixture and knead in the stand mixer for another minute.

Step 5:

Drizzle a little olive oil onto the bottom and sides of a deep bowl. Place the dough inside the bowl and cover with cling wrap. Set the bowl in a warm place for about 1 hour or until the dough doubles in size.

Step 6:

Remove the plastic wrap and press into the dough a few times with a closed fist (this minimizes the dough sticking to you). Cover with plastic wrap once more and let it sit in a warm place for another 30 minutes.

Step 7:

Meanwhile, combine the farmers cheese, feta, and mozzarella in a bowl. If using slices of cheese, split them into small pieces.

Step 8:

Remove the dough from the bowl and place it onto a floured surface. Then cut it into four equal pieces. I use a dough cutter for this and it makes it so easy.

Step 9:

Spread each piece of the dough into a circle. You'll want the dough to be fairly thin but not have holes in it. Then roll two opposite sides of the circle towards the center so it ends up have a boat-like shape. Pinch the ends together.

Step 10:

Transfer the khachapuri onto a baking sheet lined with greased parchment paper.

Step 11:

Fill each khachapuri with the cheese mixture. Beat one egg with a teaspoon of water to create an egg wash (I use this small whisk), then brush the dough with egg wash (I use this pastry brush).

Step 12:

Bake in a preheated 450 degrees oven for about 15 minutes or until the crust becomes golden brown.

Step 13:

Make a well in the center of each khachapuri with the back of a spoon (make it bigger than you think it needs to be) and drop one cracked egg into each well. Then stick a few small pieces of butter into the cheese.

Step 14:

Return the khachapuri back into the oven and bake for another 5-6 minutes. Cooking time may vary depending on your oven. The egg white should be white but still pretty runny. It may be difficult to cut, so I would recommend using a pizza cutter. Enjoy!

Which country should I do next?

Follow @thatcountrycook on Instagram to see a video of me making this recipe!

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