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Thursday, 30 June 2016

Baking Kachakuri With Chakalaka Using A Sourdough Starter

Kachakuri is a traditional Georgian bread parcel filled with cheese. However, down here in the South of Africa, we like our meals with a bit of zing and what better way to add it than to use good ole traditional Chakalaka? I show you how to give this ages old tradition an African twist in today's blog. As always, I use my Sourdough starter to give rise to the occasion.

Add 2 1/2 cups (625 ml) White Bread Flour and 2 teaspoons (10 ml) salt to a large mixing bowl.
Option 1: If using Instant Dry Yeast, add a packet to the dry ingredients.

Add 100 ml melted butter and 150 ml lukewarm milk.
Option 2: If using Active Dry Yeast, add a packet to the milk and wait for it to froth before adding it.

Add 250 ml Sourdough starter.

Bring the dough together.

Knead on a lightly floured surface for about ten minutes. Return to the bowl, cover with plastic and allow to rise.

I was visiting a friend when baking this bread and had access to this marvelous herb garden.

I came back from the garden with some fresh celery, basil, parsley and mint. These were all finely chopped.

I also chopped an onion and sliced a medium sweet potato into thin slices.

Brown the onions in oil and add the sweet potato slices. Let it fry for a few moments.

Add the chopped herbs.

Add crushed garlic, salt and pepper to taste.

Add about a cup (250 ml) of milk and 50 ml butter.

Add roughly a quarter can of Chakalaka.

If you don't mind it hot, you may choose to add a little Cayenne Pepper as well.

Now add 2 cups (500 ml) grated Cheddar Cheese.

Allow the dish to cool a little and then add a lightly beaten egg.

Prepare some muffin tins with non-stick spray and flour.

Once your dough has doubled in size, knock it back by kneading it for another five minutes.

Roll the dough out.

Cut out 12 dough rings.

Fill your muffin pans. Stretch the dough to fit loosely over the sides of the pans.

Fill with the chakalaka mix.

Bind the parcels together by pressing the dough together between your fingers.

Cover with plastic and allow to rise in a warm dry place. Brush with milk.

Bake in a preheated oven at 200°C for about 15 minutes. Remove from pan and cool on a wire rack.

Cover with a damp cloth to prevent a hard crust from forming.

Enjoy fresh from the oven. Best served hot. It does not require butter or condiments.

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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