Yes, usually just the yoke and a pat of butter. There are slightly different names for the assorted choice of filling. In addition to Georgia, other nearby countries have similar styles…haven’t met one I haven’t liked!
I saw these made on America’s Test Kitchen, almost fainted!
Enjoy this complimentary ATK recipe—no login required—for the next 30 days. https://www.americastestkitchen.com/recipes/12150-adjaruli-khachapuri?gifted_recipe=eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJzdHJhcGlJZCI6IjUyMCIsImlhdCI6MTc3MjEyMjg5NCwiZXhwIjoxNzc0NzE0ODk0fQ.gq9WRAPodFkUusGzmr7jVB7Eh8YagEV5l4w-X18PrCI
I don’t know how to make this more compact.
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Thanks much for the link! The other thing you can do is highlight some of the text, then paste the link over it.
Like this:
I saw these made on America’s Test Kitchen, almost fainted!
ETA - I note the recipe equates a cup of flour with 142g (1.75C = 248g), which is a heavy pour for me. Have you made it, and if so, did you measure cups volume for flour or did you use the stated gram weight?
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Turkuaz Kitchen recipe uses the whole egg and I found it took the egg white quite a while to settle. As how to eat it. On some tv program I saw them breaking the edge off and dipping it into the cheese and after that using a knife and fork. Thats what we did and it worked perfectly. If you look at her picture the edge is pretty thick.
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No, I haven’t made it (yet) – I do usually always weigh flour though.
When I do, I’ll show it off here for sure. And yes, a cup of flour is 125 or so grams to me.
Just looked at another recipe on the ATK site, for bread. and it too says a cup of flour = 141 grams.
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Thanks. It’s weird that there’s so much variation. I get 125 (AU or anywhere using the 250mL (for water) metric cup) vs 120 (US, where our cup is ~237mL for water).
I was on one well respected `site whose recitation of cups vs grams boiled down to 150g/cup. Many people questioned the author on this in the comments, and they dug in their heels and insisted that a carefully spooned and swept cup of flour was 150 g.
But it does matter. In the ATK recipe I’d be at 60% hydration using the stated grams of flour, or at 70% hydration with (my) 120g cup. This isn’t a small difference. The recipe I mentioned at 150g/cup is an even larger difference, if one measured cups volume instead of using mass.
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Munchkin Redux posted this a while back
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Thanks! For recipes where they state which method they actually used (or have a vid so you can see what they did), it’s not an issue.
But it’s pretty odd that 4 cups of flour could be anywhere from 480 to 600 grams, which could be an entire cup’s difference for someone at the lower end of the spectrum.
Edit - fwiw, I’ve noted Kenji at least giving numbers that range from 130 or so to 150g. And pretty sure Chang’s Flour has some variation, but i havent looked at it a while, so I’m not certain.
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Yeah, CI/ATK give scoop and level for method, which is why they have such a heavy cup.
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She has an instagram showing her method. I just happen to prefer it with just the yoke, although the first time I made it, I used the whole egg. If I’m not mistaken, it’s more traditional just to use the yolk and a pat of butter, but surely there’s a lot of leeway in making this!
Next time I will use only egg yolk.
It’s very good with a meat filling as well. I think it is called kubdari, a nice change from the cheese.
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Thanks, I’ve looked at some recipes of the kubdari and I think my family would enjoy it.
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Your welcome! We have enjoyed them.
When I see a recipe that has you futzing with dip-and-weep (sic) or (insanely) lightly sifted into a cup, I refer to my bible for the correct weight…The Cake Bible. 
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My understanding is that recipes with this instruction date from a time when a) weights were rarely used in North American recipe writing (a time that actually lasted until relatively recently) and b) flour was not “pre-sifted,” so was especially compacted in a typical bag. Even now, for measuring by volume, more exact instructions will tell you to “fluff” the flour a bit before spooning or scooping it out.
Trying a few recipes in the next couple of months to use up a canister of Bird’s Custard Powder – purchased 5 years ago for Nanaimo Bars and not used since. This one for 6 tall, barely sweet, muffins just came out of the oven after 25 minutes. Very nice.
I was reminded (once again) why I SHOULD ALWAYS change into a cooking shirt before cooking/baking. The PAM for baking bounced back from the muffin pan, onto an only-worn-once blue top. Shirt is in the washing machine now.
.
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Make trifle!
Such a good point on sifting. When I was a kid, all the cakes my mom baked required sifting the flour after measuring. There was also no standardized cup size – most things called for a “tea cup” I think, which varied slightly in size. But the cakes always turned out great!
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