{"id":198715,"title":"Cha\u010dapuri, gruz\u00ednsk\u00fd s\u00fdrov\u00fd chl\u00e9b","modified":"2026-10-31T17:43:38+01:00","plain":"Cha\u010dapuri, gruz\u00ednsk\u00fd chl\u00e9b pln\u011bn\u00fd s\u00fdrem, se pod\u00e1v\u00e1 hork\u00fd, s tenkou k\u016frkou, slanou n\u00e1pln\u00ed a s\u00fdrem, kter\u00fd se t\u00e1hne p\u0159i ka\u017ed\u00e9m ukrojen\u00ed.\n\n\n\nCha\u010dapuri m\u00e1 v\u0161echno, co od j\u00eddla pro pot\u011bchu du\u0161e \u010dek\u00e1te: zlatav\u00e9 t\u011bsto, rozpu\u0161t\u011bn\u00fd s\u00fdr, m\u00e1slo a onu zcela v\u00e1\u017en\u011b m\u00edn\u011bnou povinnost sn\u00edst ho hned po vyta\u017een\u00ed z trouby. \n\n\n\nV Gruzii je mnohem v\u00edc ne\u017e jen pln\u011bn\u00fdm chlebem. Pat\u0159\u00ed na rodinn\u00fd st\u016fl, 27.\u00a0\u00fanora m\u00e1 sv\u016fj n\u00e1rodn\u00ed den a jeho cenu dokonce sleduje index cha\u010dapuri institutu ISET, kter\u00fd vych\u00e1z\u00ed z cen mouky, s\u00fdra, dro\u017ed\u00ed, vajec a m\u00e1sla.\n\n\n\nCo je cha\u010dapuri?\n\n\n\nN\u00e1zev poch\u00e1z\u00ed ze slov cha\u010do, tedy tvaroh, a puri, tedy chl\u00e9b. P\u0159eklad \u201echl\u00e9b se s\u00fdrem\u201c je tedy spr\u00e1vn\u00fd, ale pon\u011bkud stru\u010dn\u00fd. Z\u00e1kladem dobr\u00e9ho cha\u010dapuri je kynut\u00e9 p\u0161eni\u010dn\u00e9 t\u011bsto, dostate\u010dn\u011b pru\u017en\u00e9, aby obalilo n\u00e1pl\u0148, a dostate\u010dn\u011b tenk\u00e9, aby nezast\u00ednilo s\u00fdr.\n\n\n\nTradi\u010dn\u011b se \u010dasto kombinuj\u00ed s\u00fdry imeruli, \u010derstv\u00fd a lehce nakysl\u00fd, a sulguni, pru\u017en\u011bj\u0161\u00ed s\u00fdr uchov\u00e1van\u00fd ve slan\u00e9m n\u00e1levu. Prvn\u00ed dod\u00e1v\u00e1 ml\u00e9\u010dnou chu\u0165 a zrnitou strukturu, druh\u00fd se kr\u00e1sn\u011b t\u00e1hne. \n\n\n\nPokud chcete z\u016fstat v Gruzii, m\u011bjte po ruce i recept na chinkali\n\n\n\nSv\u00fdm pojet\u00edm p\u0159ipom\u00edn\u00e1 pln\u011bn\u00e9 chleby, podobn\u011b jako gruz\u00ednsk\u00e9 chinkali nebo indick\u00fd s\u00fdrov\u00fd naan, cha\u010dapuri si v\u0161ak zachov\u00e1v\u00e1 vlastn\u00ed charakter: slan\u00e9 t\u011bsto, bohatou n\u00e1pl\u0148 a pod\u00e1v\u00e1n\u00ed ihned po upe\u010den\u00ed.\n\n\n\nZ Imeretie na gruz\u00ednsk\u00e9 stoly\n\n\n\nSlovo cha\u010dapuri je p\u00edsemn\u011b dolo\u017eeno ji\u017e v roce 1725. Star\u0161\u00ed texty zmi\u0148uj\u00ed s\u00fdrov\u00e9 chleby v oblasti Kolchidy na z\u00e1pad\u011b Gruzie, jde v\u0161ak jen o vod\u00edtka, nikoli o p\u0159\u00edm\u00fd d\u016fkaz dne\u0161n\u00ed podoby receptu. \n\n\n\nPokrm se ust\u00e1lil p\u0159edev\u0161\u00edm v region\u00e1ln\u00edch zvyklostech a jeho podoby souvisej\u00ed s m\u00edstn\u00edmi s\u00fdry, pecemi a oby\u010deji.\n\n\n\nM\u00e1te chu\u0165 na t\u00e1hnouc\u00ed se s\u00fdr v chlebu? S\u00fdrov\u00fd naan v\u00e1m ji tak\u00e9 skv\u011ble uspokoj\u00ed\n\n\n\nVarianta imeruli m\u00e1 podobu uzav\u0159en\u00e9 kulat\u00e9 placky pln\u011bn\u00e9 s\u00fdrem. Megruli m\u00e1 nav\u00edc na povrchu vrstvu sulguni. Ad\u017earuli ve tvaru lo\u010fky se ke konci pe\u010den\u00ed dopl\u0148uje \u017eloutkem a m\u00e1slem. \n\n\n\nDal\u0161\u00ed oblo\u017een\u00e9 t\u011bsto pe\u010den\u00e9 v troub\u011b, tentokr\u00e1t z Turecka: lahmacun, vyv\u00e1len\u00fd na velmi tenkou placku\n\n\n\nMeskuri, kter\u00e9 poch\u00e1z\u00ed z Meschetie, se \u010dasto vyvaluje velmi tence a p\u0159i p\u0159\u00edprav\u011b se pou\u017e\u00edv\u00e1 \u017eivo\u010di\u0161n\u00fd tuk, zat\u00edmco penovani pat\u0159\u00ed mezi varianty z listov\u00e9ho t\u011bsta.\n\n\n\nHlavn\u00ed suroviny na cha\u010dapuri\n\n\n\n\n\n\n\nP\u0161eni\u010dn\u00e1 mouka d\u00e1v\u00e1 t\u011bstu strukturu. Mus\u00ed vytvo\u0159it dostatek lepku, aby t\u011bsto udr\u017eelo n\u00e1pl\u0148, ale nevznikla siln\u00e1 k\u016frka. Ml\u00e9ko, syrov\u00e1tka nebo voda dod\u00e1vaj\u00ed t\u011bstu vl\u00e1hu, p\u0159i\u010dem\u017e pro vl\u00e1\u010dn\u011bj\u0161\u00ed st\u0159\u00eddku se tradi\u010dn\u011b up\u0159ednost\u0148uj\u00ed lehce nakysl\u00e9 tekutiny.\n\n\n\nKyp\u0159ic\u00ed prost\u0159edky se v jednotliv\u00fdch rodin\u00e1ch li\u0161\u00ed. Cha\u0161i, p\u0159\u00edrodn\u00ed kv\u00e1sek, zaji\u0161\u0165uje pomal\u00e9 kva\u0161en\u00ed. Maconi, nakysl\u00fd gruz\u00ednsk\u00fd jogurt, lze kombinovat s jedlou sodou. Praktickou volbou z\u016fst\u00e1v\u00e1 su\u0161en\u00e9 dro\u017ed\u00ed, pokud si t\u011bsto zachov\u00e1 slanou chu\u0165 a neud\u011bl\u00e1te z n\u011bj sladkou brio\u0161ku.\n\n\n\nDo stejn\u00e9 rodiny jednoduch\u00fdch chleb\u016f, kter\u00e9 se u stolu trhaj\u00ed rukama, pat\u0159\u00ed i: \u010dap\u00e1t\u00ed\n\n\n\nS\u00fdr ur\u010duje cel\u00fd charakter pokrmu. Imeruli dod\u00e1v\u00e1 n\u00e1plni objem, sv\u011b\u017e\u00ed ml\u00e9\u010dnou chu\u0165 a lehkou pevnost na skus. Sulguni se l\u00e9pe rozpou\u0161t\u00ed a t\u00e1hne se v dlouh\u00fdch vl\u00e1knech. Mimo Gruzii se t\u00e9to rovnov\u00e1ze m\u016f\u017eete p\u0159ibl\u00ed\u017eit dob\u0159e okapanou plnotu\u010dnou mozzarellou s trochou havarti, ement\u00e1lu nebo fety zbaven\u00e9 p\u0159ebyte\u010dn\u00e9 slanosti.\n\n\n\n\n\n\tPrav\u00e9 gruz\u00ednsk\u00e9 cha\u010dapuri\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNa t\u011bsto1 kg mouky50 g dro\u017ed\u00ed480 ml ml\u00e9ka3 vejce3 l\u017e\u00edce oleje (na op\u00e9k\u00e1n\u00ed)Na n\u00e1pl\u01481 kg s\u00fdra imeruli (nahra\u010fte sm\u011bs\u00ed 50% mozzarelly bez n\u00e1levu a 50% fety)3 vejce (roz\u0161lehan\u00e1)50 g m\u00e1sla1 \u017eloutek (na pot\u0159en\u00ed)\t\n\t\n\t\tPostupMl\u00e9ko zah\u0159ejte, aby bylo vla\u017en\u00e9, a rozpus\u0165te v n\u011bm dro\u017ed\u00ed.P\u0159idejte vejce a pot\u00e9 zapracujte mouku.T\u011bsto hn\u011b\u0165te, dokud nebude vl\u00e1\u010dn\u00e9 a hladk\u00e9.T\u011bsto dejte na tepl\u00e9 m\u00edsto a nechte kynout 3 a\u017e 4 hodiny.S\u00fdr nastrouhejte (nebo ho rozdrobte rukama).S\u00fdr sm\u00edchejte s roz\u0161lehan\u00fdmi vejci a m\u00e1slem.T\u011bsto rozd\u011blte na 4 stejn\u00e9 d\u00edly a ka\u017ed\u00fd vyv\u00e1lejte do kruhu.N\u00e1pl\u0148 rozd\u011blte na 4 d\u00edly a doprost\u0159ed ka\u017ed\u00e9ho kruhu dejte jeden d\u00edl.Okraje t\u011bsta p\u0159ehn\u011bte ke st\u0159edu a spojte, aby byla n\u00e1pl\u0148 uzav\u0159en\u00e1.Znovu opatrn\u011b rozv\u00e1lejte.Povrch pot\u0159ete \u017eloutkem.Op\u00e9kejte na p\u00e1nvi s trochou oleje nebo pe\u010dte v troub\u011b p\u0159i 200 \u00b0C, dokud nebude cha\u010dapuri kr\u00e1sn\u011b zlatav\u00e9 a prope\u010den\u00e9 i uvnit\u0159.\t\n\t\n\t\tCha\u010dapuri m\u016f\u017eete op\u00e9kat na p\u00e1nvi nebo p\u00e9ct v troub\u011b p\u0159i 200 \u00b0C.\n\t\n\t\n\t\tPlat principalG\u00e9orgienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198715","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198715"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198715\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/127975"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}