美格里尔奶酪馅哈恰普里（哈恰普里·美格里尔式）
用酸奶皮制作的家常哈恰普里，内外填满苏卢古尼奶酪。口感丰富，奶酪馅软糯拉丝。
- 烹饪时间
- 55 分钟
- 份量
- 679 kcal
- 材料
- ≈ $2.33
- 蛋白质
- 31 g
材料
- 1 Wheat flour 82 克
- 2 Plain yogurt包装 300 克 约等于 $2.19 60 克
- 3 Eggs包装 10 个 约等于 $1.93 0.4 个
- 4 Butter包装 180 克 约等于 $1.58 11 克
- 5 Suluguni cheese包装 300 克 约等于 $6.00 86 克
- 6 Khmeli-suneli 按口味
- 7 Salt 2 克
- 8 Baking powder 2 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将酸奶、半个鸡蛋、融化的黄油、盐和发酵粉混合均匀。
加入面粉，和成柔软的面团，盖上保鲜膜静置10分钟。
将苏卢古尼奶酪切成细粒，留出三分之一备作顶层，其余与黑胡椒盐（赫梅利-苏内利）混匀。
将面团擀成圆形，放入奶酪调味料于中心，捏合边缘成袋状并封口。
轻轻将馅饼擀成直径18–20厘米的圆饼，转移至烤盘，刷上剩余的蛋液。
撒上预留的苏卢古尼奶酪，以220℃烘烤14–18分钟，至表面金黄酥脆。
小贴士
- 为什么这样做
- Let the dough rest for 10 minutes so the baking powder has time to work and the flatbread doesn't spread while baking. Knead without rushing, but for no more than 2 minutes.
- 可替换食材
- Replace the yogurt with 1% kefir. The dough will be a bit denser but stay soft. You can replace the suluguni with grated Gouda or mozzarella (80 g), but the filling will be less stretchy.
- 常见错误
- If the flatbread doesn't rise in the center and stays flat, there is too little baking powder or the dough was mixed too long. Judge doneness by the golden top, not by time.
- 保存与加热
- Keep in the fridge for 2 days, in a bag. Reheat in the oven at 180 °C for 10 minutes, covered with foil so the cheese doesn't burn. Don't freeze, the dough will turn tough.
- 搭配建议
- Serve with a green salad of cucumbers and tomatoes dressed with olive oil and vinegar. Good for a weekend lunch when you want something hearty without meat.
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