Khachapuri
Praèn
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Jeneng liyané | hachapuri, xachapuri |
---|---|
Jinis | pastei |
Ajangan | hidangan pembuka |
Panggonan asal | Georgia |
Tlatah utawa praja | Kaukasus |
Hawa ajangan | panas |
Woworan pokok | Keju, telur, roti |
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![](http://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/%D0%A0%D0%B5%D1%81%D1%82%D0%BE%D1%80%D0%B0%D0%BD_%D0%9D%D1%8C%D1%8E%D1%82%D0%BE%D0%BD_%D0%B2_%D0%94%D0%BE%D0%BD%D0%B5%D1%86%D0%BA%D0%B5_110.jpg/220px-%D0%A0%D0%B5%D1%81%D1%82%D0%BE%D1%80%D0%B0%D0%BD_%D0%9D%D1%8C%D1%8E%D1%82%D0%BE%D0%BD_%D0%B2_%D0%94%D0%BE%D0%BD%D0%B5%D1%86%D0%BA%D0%B5_110.jpg)
Khachapuri ( Basa Géorgia: ხაჭაპური ) minangka panganan roti lapis Georgia kanthi isèn kèju tradhisional. Roti kasebut diwènèhi ragi lan ditokké supaya ngembang lan digawé macem-macem bentuk, racaké kèju ing tengah lan kerak sing suwèk digunakake kanggo dicelupake keju . Isi sing ngemot keju (seger utawa lawas, umume sulguni ), endhog lan bahan liyané.[1]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Adjaruli_khachapuri.jpg/220px-Adjaruli_khachapuri.jpg)
Cathetan sikil
[besut | besut sumber]- ↑ Goldstein, Darra (1999). The Georgian feast: the vibrant culture and savory food of the Republic of Georgia. 1999: University of California Press. kc. 136–139. ISBN 0-520-21929-5.
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