Zoo kawg qab ncuav qab zib. Crispy puag thiab cheese txhaws nrog qe. Nws txaus los sim ib zaug thiab koj yuav zoo siab ua noj khachapuri nyob hauv tsev.
Nws yog qhov tsim nyog
- - 400 g ntawm hmoov nplej,
- - 1 diav nplooj poov xab,
- - 0.5 diav ntsev,
- - 0.5 suab thaj suab thaj,
- - 250 ml ntawm mis,
- - 2 tbsp. dia roj zaub
- - 450 g muag cheese,
- - 2 lub qe,
- - 60 g butter.
Cov Lus Qhia
Kauj ruam 1
Sift hmoov nplej, ntxiv ntsev, piam thaj thiab poov xab qhuav, sib tov zoo. Ua kom muaj kev nyuaj siab nyob rau hauv cov hmoov nplej loj, rau hauv uas ncuav 250 ml ntawm mis nyuj sov, zuaj lub khob noom cookie. Tom qab ntawd ntxiv cov ntxhiab tsw zaub lossis paj noob hlis rau lub khob noom cookie, sib tov. Npog cov khob noom cookie nrog cov zaj duab xis thiab cua sov rau ib teev.
Kauj ruam 2
Tom qab ib teev, koj yuav tsum zuaj lub khob noom cookie, tom qab ntawd qhwv lub tais nrog lub khob noom cookie hauv ntawv ci dua thiab cia nws sov rau lwm ib nrab teev.
Kauj ruam 3
Grate mos cheese (suluguni tuaj yeem hloov nrog feta cheese) coarsely, faib ua ob ntu. Daim ntawv qhia rau ob qho kev pabcuam, yog tias koj ua ntau lub khachapuri, tom qab ntawd nce cov khoom xyaw ntxiv.
Kauj ruam 4
Noj tawm ntawm lub khob noom cookie thiab faib nws ua ob, ua ib qho khoom qab zib. Lub thickness ntawm txhua lub khoom qab zib yog txog 5-6 hli.
Kauj ruam 5
Npog daim ntawv ci nrog parchment thiab hmoov av nrog hmoov. Muab khoom qab zib tso rau ntawm daim ntawv ci, sau ob sab (zoo ib yam li lub nkoj), txuas rau ntawm qhov kawg. Muab cov cheese sau rau hauv nruab nrab ntawm qhov kev nyuaj siab tshwm sim. Ua tib yam li ntawd nrog lub ncuav mog qab zib thib ob. Txhuam cov npoo ntawm flatbread nrog melted butter.
Kauj Ruam 6
Preheat qhov cub rau 180 degrees. Ci lub khachapuri li 15 feeb. Tom qab ntawd tshem tawm cov cheese ncuav los ntawm qhov cub, ua kom muaj kev nyuaj siab nyob rau hauv qhov chaw thiab ncuav rau hauv qe, muab me ntsis butter nyob ib ncig ntawm cov npoo. Tso cov khachapuri hauv qhov cub rau lwm feeb, tom qab ntawd pabcuam.
