{"id":138974,"title":"Khachapuri georgian autentic","modified":"2026-06-15T09:41:23+02:00","plain":"Khachapuri, p\u00e2inea georgian\u0103 umplut\u0103 cu br\u00e2nz\u0103, se serve\u0219te fierbinte, cu crust\u0103 sub\u021bire, miez s\u0103rat \u0219i br\u00e2nz\u0103 care se \u00eentinde la fiecare bucat\u0103.\n\n\n\nKhachapuri are tot ce-\u021bi dore\u0219ti de la un preparat reconfortant\u00a0: aluat rumenit, br\u00e2nz\u0103 topit\u0103, unt \u0219i acea obliga\u021bie c\u00e2t se poate de serioas\u0103 de a-l m\u00e2nca imediat ce iese din cuptor.\n\n\n\n\u00cen Georgia, e mult mai mult dec\u00e2t o simpl\u0103 p\u00e2ine umplut\u0103. Este nelipsit de la mesele de familie, are propria zi na\u021bional\u0103 pe 27\u00a0februarie, iar pre\u021bul lui este urm\u0103rit chiar de Indicele Khachapuri al ISET, calculat pe baza f\u0103inii, br\u00e2nzei, drojdiei, ou\u0103lor \u0219i untului.\n\n\n\nCe este khachapuri ?\n\n\n\nNumele vine din khacho, care \u00eenseamn\u0103 ca\u0219, \u0219i puri, adic\u0103 p\u00e2ine. Traducerea \u201e p\u00e2ine cu br\u00e2nz\u0103 \u201d este corect\u0103, dar cam simplificatoare. Un khachapuri reu\u0219it porne\u0219te de la un aluat dospit din gr\u00e2u, suficient de suplu c\u00e2t s\u0103 \u00eenchid\u0103 umplutura \u0219i suficient de sub\u021bire \u00eenc\u00e2t s\u0103 nu eclipseze br\u00e2nza.\n\n\n\nBr\u00e2nza tradi\u021bional\u0103 combin\u0103 adesea imeruli, proasp\u0103t\u0103 \u0219i u\u0219or acri\u0219oar\u0103, cu sulguni, mai elastic\u0103 \u0219i maturat\u0103 \u00een saramur\u0103. Prima aduce prospe\u021bimea lactat\u0103, a doua acea textur\u0103 care se \u00eentinde \u00een fire lungi.\n\n\n\nCa s\u0103 r\u0103m\u00e2ne\u021bi \u00een buc\u0103t\u0103ria georgian\u0103, \u021bine\u021bi aproape \u0219i khinkali\n\n\n\nCa idee, aminte\u0219te de alte aluaturi umplute, fie c\u0103 vorbim despre khinkali \u00een Georgia sau despre naan cu br\u00e2nz\u0103 \u00een India, dar khachapuri \u00ee\u0219i p\u0103streaz\u0103 identitatea proprie\u00a0: aluat s\u0103rat, umplutur\u0103 generoas\u0103 \u0219i servire imediat\u0103.\n\n\n\nDin Imereti pe mesele georgiene\n\n\n\nCuv\u00e2ntul khachapuri este atestat \u00een scris \u00eenc\u0103 din 1725. Texte mai vechi evoc\u0103 p\u00e2ini cu br\u00e2nz\u0103 \u00een regiunea Colchida, \u00een vestul Georgiei, dar r\u0103m\u00e2n mai degrab\u0103 indicii dec\u00e2t dovezi directe ale re\u021betei de ast\u0103zi.\n\n\n\nPreparatul s-a conturat mai ales prin tradi\u021biile regionale, \u00een forme influen\u021bate de br\u00e2nzeturi, de tipul cuptorului \u0219i de obiceiurile locale.\n\n\n\nPoft\u0103 de br\u00e2nz\u0103 topit\u0103, care se \u00eentinde frumos, \u00eentr-o p\u00e2ine cald\u0103 ? \u0218i naanul cu br\u00e2nz\u0103 e o alegere excelent\u0103\n\n\n\nVarianta imeruli arat\u0103 ca un disc \u00eenchis, umplut cu br\u00e2nz\u0103. Megruli adaug\u0103 un strat de sulguni deasupra. Adjaruli, \u00een form\u0103 de barc\u0103, prime\u0219te la finalul coacerii un g\u0103lbenu\u0219 de ou \u0219i unt.\n\n\n\nMeskuri, specific Meskhetiei, se \u00eentinde adesea foarte sub\u021bire \u0219i se lucreaz\u0103 cu gr\u0103sime animal\u0103, \u00een timp ce penovani face parte din variantele foietate.\n\n\n\nIngredientele de baz\u0103 ale khachapuri\n\n\n\n\n\n\n\nF\u0103ina de gr\u00e2u d\u0103 structura aluatului. Trebuie s\u0103 formeze suficient gluten c\u00e2t s\u0103 sus\u021bin\u0103 umplutura, f\u0103r\u0103 s\u0103 dea o crust\u0103 groas\u0103. Laptele, zerul sau apa hidrateaz\u0103 aluatul, cu o preferin\u021b\u0103 tradi\u021bional\u0103 pentru lichidele u\u0219or acidulate atunci c\u00e2nd se dore\u0219te un miez mai fraged.\n\n\n\nAgen\u021bii de dospire difer\u0103 de la o familie la alta. Khashi, o maia natural\u0103, aduce o fermenta\u021bie lent\u0103. Matsoni, iaurtul georgian u\u0219or acri\u0219or, poate fi combinat cu bicarbonat. Drojdia uscat\u0103 r\u0103m\u00e2ne practic\u0103, at\u00e2t timp c\u00e2t aluatul \u00ee\u0219i p\u0103streaz\u0103 gustul s\u0103rat \u0219i nu alunec\u0103 spre o brio\u0219\u0103 dulce.\n\n\n\nDin aceea\u0219i familie a p\u00e2inilor simple, bune de rupt la mas\u0103 : chapati\n\n\n\nBr\u00e2nza d\u0103 personalitatea preparatului. Imeruli aduce volum, prospe\u021bime lactat\u0103 \u0219i o u\u0219oar\u0103 fermitate la mu\u0219c\u0103tur\u0103. Sulguni se tope\u0219te mai bine \u0219i se \u00eentinde \u00een fire lungi. \u00cen afara Georgiei, o mozzarella \u00eentreag\u0103, bine scurs\u0103, combinat\u0103 cu pu\u021bin havarti, emmental sau feta u\u0219or des\u0103rat\u0103, poate reproduce destul de bine acest echilibru.\n\n\n\n\n\n\tKhachapuri georgiene autentice\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tPentru aluat1 kg f\u0103in\u010350 g drojdie de panifica\u021bie480 ml lapte3 ou\u01033 linguri ulei (pentru g\u0103tit)Pentru umplutur\u01031 kg br\u00e2nz\u0103 imeruli (\u00eenlocui\u021bi cu un amestec din 50% mozzarella uscat\u0103 \u0219i 50% feta)3 ou\u0103 (b\u0103tute)50 g unt1 g\u0103lbenu\u0219 de ou (pentru uns)\t\n\t\n\t\tPreparare\u00cenc\u0103lzi\u021bi u\u0219or laptele, apoi dizolva\u021bi drojdia \u00een el.Ad\u0103uga\u021bi ou\u0103le, apoi \u00eencorpora\u021bi f\u0103ina.Fr\u0103m\u00e2nta\u021bi aluatul p\u00e2n\u0103 devine suplu \u0219i omogen.Pune\u021bi aluatul \u00eentr-un loc c\u0103ldu\u021b \u0219i l\u0103sa\u021bi-l s\u0103 dospeasc\u0103 3-4 ore.Rade\u021bi br\u00e2nza sau f\u0103r\u00e2mi\u021ba\u021bi-o cu m\u00e2na.Amesteca\u021bi br\u00e2nza cu ou\u0103le b\u0103tute \u0219i cu untul.\u00cemp\u0103r\u021bi\u021bi aluatul \u00een 4 p\u0103r\u021bi egale, apoi \u00eentinde\u021bi fiecare parte sub form\u0103 de disc.\u00cemp\u0103r\u021bi\u021bi umplutura \u00een 4 p\u0103r\u021bi \u0219i a\u0219eza\u021bi c\u00e2te o parte \u00een centrul fiec\u0103rui disc.\u00cenchide\u021bi aluatul, aduc\u00e2nd marginile spre centru.\u00centinde\u021bi-l din nou, cu grij\u0103.Unge\u021bi suprafa\u021ba cu g\u0103lbenu\u0219 de ou.Coace\u021bi-le \u00een tigaie, cu pu\u021bin ulei, sau \u00een cuptor, la 200 \u00b0C, p\u00e2n\u0103 c\u00e2nd sunt bine rumenite \u0219i p\u0103trunse.\t\n\t\n\t\tLe pute\u021bi coace \u00een tigaie sau \u00een cuptor, la 200 \u00b0C.\n\t\n\t\n\t\tPlat principalG\u00e9orgienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138974","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138974"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138974\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/127975"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138974"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138974"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138974"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}