Georgia · 60 min · Vegetarian · Baking · For confident cooks
Shampuris Khachapuri
In German: Chatschapuri vom Grill (am Spieß) · In English: Grilled skewer khachapuri
For 4 servings · US units
Khachapuri on a skewer: Suluguni wrapped in flaky pastry and grilled over embers
When the grill's already going on a summer evening, this skewered khachapuri deserves a spot over the coals. The outside turns flaky and golden while the Suluguni inside melts into long, stretchy strands. Add a little bowl of cool matsoni for dipping, and you've got yourself a proper grill night.
Ingredients
- 1⅓ lbcut into elongated pieces; another firm cheese can be used insteadGeorgian brined cheese from cow's or buffalo milk, scalded and kneaded like mozzarella but firmer and saltier, with a gently sour note.Substitute: The closest match is a mix of firm low-moisture mozzarella and some feta, roughly two to one: the mozzarella provides the melt and stretch, the feta the salt and tang. The result is softer and milder, and the feta crumbles rather than stretches, so a filling turns slightly grainy; for frying in slices the mix does not work, and halloumi is the better choice there, though it does not melt.Read more
- 1⅛ lbpuff pastrythawed, cut into strips and rolled thin
- served alongside (optional)Georgian cultured milk, similar to a thin, distinctly tangy plain yogurt.Substitute: Plain whole-milk yogurt, not strained or Greek-style, loosened with a little milk or kefir, comes fairly close in texture and tang. It tastes somewhat milder and rounder; if the fresh sourness is missing, use a larger share of kefir or buttermilk.Read more
- 1 tbspbutteronly for the grated cheese filling (optional)
- 4sausagesthreaded onto the skewer together with the cheese (optional)
Method
- Prepare embers and pastryGet the embers going in your grill, and let the frozen puff pastry thaw at its own pace.
- Cut the cheeseCut the Suluguni into long pieces or cubes. If you can't find it, any other firm cheese will do.
- Thread the skewersThread the cheese lengthwise onto the skewers. If you like, slide a sausage onto each skewer along with it.
- Roll out pastry stripsCut the puff pastry into strips and roll them out thin.
- Wrap the cheese in pastryWrap the pastry strips snugly around the cheese, overlapping them slightly, and press the edges together well so nothing leaks out on the grill.
- Prick the pastryPrick the pastry all over with a toothpick so steam can escape and the casing doesn't burst.
- Grill the skewers slowlyGrill the skewers over low embers, turning them often, until the pastry is golden brown all over and the cheese has melted inside.
- Arrange and serveLay the skewers out on a wooden board and set the matsoni alongside.
Tips and variations
For a thicker crust, wrap the cheese in a second layer of pastry, and homemade yeast dough works nicely in place of puff pastry. Instead of cheese pieces, you can also mix grated Adyghe cheese and Suluguni with a little ghee, shape it into logs and wrap those. Besides matsoni, an orange sauce is good for dipping too. Bring the skewers straight from the grill to the table while the cheese still stretches.
Allergens
Contains: Cereals containing gluten, Milk (including lactose)
Not every ingredient in this recipe has been checked, so nothing is promised as free from.
These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.
Something not right?
This recipe was put together from independent sources and checked before publishing. Even so, a mistake can slip through — an amount that does not add up, a step that does not work as written. If you spot something, write to us: we will look into it and put it right.
