This Georgian bread dish has a warm homely feel that’s bound to impress, and it’s relatively quick!
For the bread dough
Mix all the ingredients together in the bowl of a food mixer and knead on a medium speed for 5 minutes or until the dough is smooth and elastic (you can also do this by hand!). Transfer the dough into a bowl, cover with cling film and leave to prove until it doubles in size. If you have a warming drawer, this can be done at 40°C.
Turn out the dough onto a lightly floured surface and knock back to remove any air bubbles. Divide into 8 equal round pieces and, with the help of a rolling pin, roll each into a long flat circle. Turn up the edges of the dough to create a boat shape and pinch the ends of the dough to seal.
For the filling
Combine the feta, cottage cheese, parsley and dill and mix well. Divide the mixture evenly between the shaped dough and transfer them onto two baking trays.
Preheat your oven to 250°C (230°C for fan ovens) and when ready, slide the tray into the lowest shelf of the oven and bake for 8 minutes. Crack an egg into each kachapuri and return to the oven for a further 4 minutes. Serve immediately.
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