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Chakrakini filled Achma

I was born in the village of Mukhrani, Mtskheta region. I finished school here, in 2006 I continued my studies at the National University of Georgia, and from 2009 at the Tbilisi Theological Seminary. Since 2017, at the insistence of my friends, I began to study cooking thoroughly. For the first time by a new profession I started working in the GMP company. Then there were small work stories that are not worth talking about. I consider my last job in Ukraine, in the city of Kyiv, participation in the most successful Georgian project to be the main achievement of my life, where I was the executive chef of “Shoti” restaurant for almost four years. After the start of the war, I had to temporarily return to my homeland. Now I am try experiments together with my mother, and the dish presented today is also the result of the experiment. Thanks to Borjomi gastronomic guide for visiting Mukhrani” - Alexandre Baindurashvili, chef.

Preparation Time

60+ mn

Difficulty

Difficult

CAL

250-500 calories

Type of Food

Main dish

Goes with

Limonati by Borjomi Adjarian Mandarin

Recipe author

Alexandre Baindurashvili

Ingredients

Flour

300 gram

Egg

3 piece

Salt

1 a pinch

Butter

100 gram

cheese

1 kilogram

Beetroot leaf

300 gram

Dill

30 gram

Coriander

40 gram

Green onion

100 gram

Salt

5 gram

Egg yolk

1 piece

step

To prepare the dough, make a flour heap added with a punch of salt, then make a small hollow on the top of this heap and an egg in it, start kneading from the center by mixing the egg and flour, slowly add flour from the sides, knead until you get a homogeneous, elastic dough.

step

Wrap in a tape and let it rest in the refrigerator for 30-60 minutes.

step

While the dough rests, prepare the filling - grate the cheese. Finely chop the greens, sprinkle with salt and after a few minutes, drain well from excess liquid.

step

Mix the greens mass with the cheese. Melt the butter.

step

Heat the oven to 180 degrees.

step

Boil water in a large pot, add a little salt. Grease a baking mold or earthenware frying-pan with melted butter. Fill a large bowl with cold water and add ice.

step

Divide the dough into three equal balls. Roll out with a pasta roller or by hand into thin layers. Boil one dough at a time.

step

After 3 minutes of boiling, take it out with a colander and put it in ice water, stir it well so that it does not stick. Cut the dough as needed with scissors to make 6 layers.

step

Transfer the boiled dough to the mold and cover it with melted butter. Distribute the mass of cheese and herbs in the second, fourth and fifth layers. Spread butter on each layer. Spread egg yolk diluted in a little water on the last, sixth layer of dough. Bake for 40 minutes or until the top is golden brown.

Serve

Bon Appetit!

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