Grilled Khachapuri: Perfect for Summer Picnics

Olga Delicioso

After another delightful family walk in the park, we were all in the mood for a good meal.

The poorly made pizzas and hot sandwiches from the even more "modest" establishments in Kharkiv's Gorky Park did not tempt us at all.

Although there was always the ever-reliable option of McDonald's, the day was so bright and colorful that we all wanted something new.

With patience and positive energy, we headed towards Gagarin Avenue to a great barbecue and wine shop, Lavshash.

I won't lie; we had been there before and basically knew what we were going to eat: pork neck kebab, veal or lamb lula kebab, sauce, and our two little Cossacks' favorite – Imeretian khachapuri.

And there we were, only to find a pleasant surprise: no Imeretian khachapuri. Instead, there were visually appealing long rolls. These were it – khachapuri on the grill.

It seemed simple enough: yeast dough and a mix of Caucasian cheeses. But it turned out to be the most delicious cheese roll I had ever eaten. My wife and kids agreed.

My passion for making delicious food got the best of me again :) and I decided to delight my family and friends with this novelty at the next picnic.

And so it happened. Summer! Birthday! Picnic! Barbecue!

I won't keep you waiting :) Here's the recipe. You can vary it. Either buy yeast dough (puff or regular). But I decided to make it myself :)

Ingredients for the Dough:

500 grams of flour
200 ml of milk
10 grams of yeast (I prefer fresh yeast over dry ones)
1 large egg
1 teaspoon of salt
1 teaspoon of sugar

Milk should be warm, about 30 degrees Celsius. If it was in the fridge, heat it quickly but carefully, as yeast doesn't like too much heat.

Mix the yeast and milk well, add the egg, sugar, and salt, and mix again.

Gradually add flour and knead the dough (a mixer can help you here :) ).

Ingredients for the Khachapuri:

Yeast dough
400 grams of Sulguni cheese
Cilantro, parsley, or basil, or all together, or nothing :)
50 ml of olive oil
1 clove of garlic
A pinch of rosemary
A pinch of salt

My little addition for the end: finely chop the garlic (or use a garlic press), mix the garlic, rosemary, oil, and salt, and let it sit.

Preparation:

Cut the Sulguni cheese into proper parallelepiped-shaped pieces, about 1 cm by 1 cm along the length of the cheese head, and carefully skewer them. Consider the size of your grill and the product on the skewer, remembering that there will be dough around the cheese.
Divide the dough into four parts, and roll each part into an elongated oval. Spread the chopped herbs on the dough. Pierce the very edge of the dough with the skewer and wrap the dough around the cheese. Ensure the dough is evenly distributed over the cheese. When grilling, due to varying temperatures above and below, the dough will deform, causing holes through which the cheese will escape. But don't worry, not all the cheese will leak out.
It's very important to let the khachapuri rest in a warm place, allowing the dough to rise and become fluffy. I used the car's interior for this :)
The most challenging part is grilling the khachapuri over open coals. The coals should be calm. Never start grilling over red-hot coals, as the dough will burn instantly. Wait until the coals are covered with a thin layer of ash. Rotate the skewers carefully and do not leave the grill, as any mistake will be irreversible :(
After 15 minutes, your rolls will be ready :) Golden, hot, and very tasty. In some places, the cheese will have breached the dough and formed a wonderful golden crust.
Place the rolls (there should be 4) on a plate and brush them with our garlic-rosemary oil. The rolls will take on an even richer and more pleasant color.