Khachapuri: recipes Adjarian, Georgian, Mingrelian, Imeretian, Adyghe, Gurian, Armenian. Step-by-step recipe for homemade khachapuri and its calorie content
Khachapuri, a flatbread with cheese, is loved not only in Georgia, however, in our country this word is used to describe a flatbread with meat, potatoes and other fillings, which is incorrect. Real khachapuri is prepared only with cheese; it is no coincidence that this word consists of two parts - “khacho” and “puri”, cottage cheese and bread. And flat pies with other fillings are more correctly called khychin. There is no one recipe for cheese flatbread - in every corner of Georgia this snack is prepared differently. The flatbread can be square, round, triangular, oval, open or closed, and even in the shape of a boat, filled with a filling of tender eggs, melted cheese and butter - this is exactly how Adjarian-style khachapuri is made, light and airy, which you want to eat immediately !
Khachapuri dough: centuries-old traditions
It is interesting that the first khachapuri was prepared exclusively using unleavened dough made from water and flour. Now every Georgian housewife prepares her own dough for khachapuri - yeast, unleavened or puff pastry, but the classic is considered to be dough made with matsoni - Caucasian curdled milk. This fermented milk drink replaces yeast, but it is not so easy to find in Russia, so instead of matsoni you can use sour cream, kefir, yogurt or other fermented milk drinks.
Adjarian-style khachapuri cooked with matsoni is especially good when warm, but the next day it becomes not so tasty. Yeast khachapuri, soft and fluffy, can be eaten both hot and cold.
Matsoni, egg, vegetable oil, salt, sugar, soda and flour are usually added to the traditional dough. You don’t need to add a lot of flour - you should end up with a soft and slightly sticky mass, which you first leave for 15 minutes under a towel, and then make khachapuri. Yeast dough is made with dry or pressed yeast, with milk or water, but always with vegetable oil.
Cheese for real khachapuri
In the Caucasus, mature cheeses are never used for filling, as they stretch and, when cooled, acquire a completely different consistency. Khachapuri is prepared only with young cheeses such as Imeretian, mozzarella, feta, suluguni, feta cheese and Adyghe cheese, mixing them together, and if the cheese is too salty, it is soaked in water for 2 to 5 hours and cottage cheese is added. If you only have mature cheese or suluguni on hand and you decide to use it in the filling, also add cottage cheese to make the filling softer. In traditional recipes you can find advice to add an egg to the filling - it makes it pasty and tender. Greens and garlic in the filling are more modern inventions. Experienced chefs say that the most important secret of delicious khachapuri is to have a little more dough in the filling. In this case, the cheese is not grated, but broken with your hands or a spoon - as you like.
How to make and fill boats
So, the dough has risen, the filling is ready - how to prepare it? The most crucial moment begins - divide the dough into fist-sized koloboks and roll each into an oval-shaped layer. However, the balls can be of any size; some chefs even bake a huge khachapuri in the form of a pie and cut it into portions. If you want crispy pies, roll them out thinly; if you like soft baked goods, make a layer at least 1 cm thick. Next, pinch the edges, form a boat, fill it with cheese and let the khachapuri stand before baking, while at this time preheat the oven to 200 °C. By the way, khachapuri can not only be baked in the oven, but also fried in a frying pan in a small amount of oil.
So, grease the edges and sides of the pies with yolk, bake the boats with cheese for 15-30 minutes, depending on the power of the oven, the main thing is to form a golden brown crust. Take out the baking sheet with khachapuri, let them cool a little and pour an egg into the well, trying to preserve the yolk, put it back in the oven, time until the egg is ready, put a piece of butter in the center and taste immediately!
A few secrets of making Adjarian-style khachapuri at home
If you want to prepare khachapuri in the same way as they do in Georgia, you can make matsoni at home. To do this, add 1 tbsp to 1.5 liters of milk. l. kefir or sour cream, cover with a blanket and leave for 5 hours, and then keep the mixture in the refrigerator until it thickens.
Some Georgian chefs claim that when kneading dough, you need to take 3 times more flour than water, but everything is individual, so each housewife has her own ideal proportions of products. Why do you need to let the dough rest after kneading? The fact is that the gluten must swell - in this case, the dough will not stick to your hands, it will become elastic and pliable, it will be easier to work with, and the products will turn out fluffy and light. This is especially true for khachapuri, because they should be soft and melt in your mouth.
If you use salted cheese for the filling, cut it into small slices before soaking - this will save time and the result will be better, since a large piece of cheese inside may remain salty.
Cooking Adjarian khachapuri with Tinatin Mzhavanadze
The Georgian writer and author of the famous cookbook “Georgian Home Cooking” believes that the ideal Adjarian-style khachapuri, the step-by-step recipe of which will become your assistant in the kitchen, must meet certain criteria. The “correct” khachapuri is golden brown, with a dry bottom, a crispy crust on top, a soft crumb and a delicate cheese and egg filling. And you can prepare this khachapuri yourself.
1. Mix 0.5 liters of warm water and 1 glass of warm milk, dissolve 1 tbsp in the liquid. l. dry yeast, 1 tsp. sugar, 1 tsp. salt, 2 tbsp. l. refined sunflower oil and knead soft dough with sifted wheat flour - about 1 kg.
2. Cover the dough with a towel and leave for 1.5 hours to rise. As soon as the dough has increased in volume by 2-3 times, it should be kneaded and allowed to rise again for 1.5 hours. Some people do this in a bread machine, but dough mixed with your own hands is much tastier, according to Georgian housewives.
3. Grind 1 kg of Imeretian cheese or suluguni - first you can use a grater, and then by hand, add half a glass or a glass of cold boiled water for a more delicate consistency, you can also squeeze a little garlic into the filling if desired.
4. Divide the dough into balls weighing approximately 200 g, roll them into oval cakes, roll the edges into rollers so that they meet, connect the ends of the pies and push the rollers apart so that you get a boat.
5. Place the cheese in the boats and place them in a very hot oven, preheated to 250°C, for 15 minutes.
6. When the pies are browned, take out the baking sheet, make indentations in the cheese and crack one raw egg into them so that the yolk remains intact. Place the pan in the oven for a few more minutes until the egg is cooked.
7. Transfer the pies to a plate and decorate them with pieces of butter. Real Georgian khachapuri is the most delicious!
Quick khachapuri for busy housewives
This is the simplest Adjarian-style khachapuri recipe - the boats turn out no less beautiful and tasty. So, defrost the puff pastry dough, lightly roll out the squares, cut them in half, make sides on the sides, connect them at the edges and form boats. Brush the boats with egg, pierce the bottom in several places with a fork to let air out, and place in the oven preheated to 200°C. When the boats are browned, take them out and fill them with grated cheese - for the filling you can mix mature cheeses like “Russian” with feta cheese or Adyghe cheese - the quantity depends on how many boats you get and what size they will be. Pour the egg over the cheese and bake in the oven, while trying to keep the yolk raw - it’s so delicious to dip pieces of khachapuri into!
Khachapuri with yogurt - tender and tasty
Although unleavened dough with yogurt does not produce fluffy ones, they turn out no less tasty. Try cooking Adjarian-style khachapuri with yogurt, as Georgian housewives do.
Mix 200 g of butter melted in a water bath with 1 cup of yogurt and a pinch of salt and beat the mass well with a mixer. Combine separately 300 g of sifted flour and ½ tsp soda, and then start kneading the dough at low mixer speed, gradually increasing the speed - you should get an elastic and elastic mass.
Divide the dough into 4 parts, turn each part into a cake, kneading it with your hands, form boats and fill them with grated cheese - any cheese to your taste, quantity - about 600 g. Brush the sides of the boats with egg, and then bake them in a hot oven at a temperature of at least 200 °C for 15-20 minutes. Break an egg into the filling and place the baking sheet in the oven for another 3 minutes, then place a piece of butter in each boat.
Adjarian khachapuri is eaten in different ways. But true gourmets do this: stir the egg and cheese filling, break off pieces from the edges of the pie and dip them into the delicious center, which is eaten last!
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Hello, my dear food lovers! Today we will touch a little on Georgian cuisine, namely, we will find out what a real recipe for khachapuri with cheese is.
Let's find out the special subtleties of cooking khachapuri among different nationalities. This unusual and aromatic dish can be prepared from different types of dough and according to different recipes.
Let's find out how to prepare such a dish at home, and consider some recipes step by step.
First, let's figure out what the dough for creating khachapuri is. The dish can be prepared from puff pastry, unleavened dough or yeast dough.
It is believed that real dough is made on matsoni. You can make this fermented milk product yourself.
To do this, you need to heat three liters of milk, add 2 tablespoons of sour cream to it, and then close the container with a lid and wrap it in a towel. The product should sit for 2 hours, and then it should be placed in the refrigerator.
You need to wait until the mass thickens. If you don’t have matsoni, you can make it with kefir.
The shape of khachapuri can also be different. They are made closed or open, as well as oval, triangular, and also shaped like an envelope.
It is especially important that the layer of dough is thin, the thinner the better.
You can make flatbreads in a frying pan or in the oven. The resulting dish is greased with melted butter.
Which cheese to choose for khachapuri?
Traditionally, Imeretian cheese is used to prepare khachapuri, but pickled or soft cheeses, such as feta cheese or suluguni, are also suitable.
Khachapuri with cheese and cottage cheese is also popular.
Chopped herbs are often added to the filling: dill, cilantro and parsley.
The following products can also be added to the filling: mushrooms, potatoes, ham and minced meat.
Some interesting information about khachapuri
Everyone considers Khachapuri Georgian, but to be precise, it is Caucasian, because each region can offer its own recipe for the dish.
The word khachapuri is translated as bread and cheese. Khacho is bread, and puri is cheese.
The dish has been around for a very long time.
Depending on the region, this dish may have different appearance and taste. Adjarian flatbreads look like boats.
And the product in marl has a round shape. It is stuffed with Imeretian cheese.
Cooking secrets
There are a large number of interesting recipes with photos on the Internet. But there are certain rules that apply to any recipe.
The amount of flour is indicated, but different recipes for this product may require more or less.
The texture of the dough should be soft, no need to use a lot of flour. It should sit for some time.
If the cheese is over-salted, then it needs to be soaked for several hours.
The most delicious recipes
So, let's look at the most interesting recipes.
Adjarian khachapuri recipe
The dough for such flatbreads is made using yeast and dough. Khachapuri look like boats with an egg baked inside.
To prepare a dish with filling and egg you will need the following ingredients:
- warm water and milk 1 glass;
- a packet of yeast;
- 3 tablespoons of oil;
- eggs;
- spoon of granulated sugar;
- 0.5 kg flour.
You need to prepare it like this:
- Make a dough and use it to knead the dough.
- While it is rising, make the filling.
- Grate 0.5 kg of cheese and add two eggs.
- Salt the filling, add herbs and spices.
- Divide into 6 parts and roll out flat cakes.
- Place the filling in the middle and spread it out.
- Fashion a boat.
- Place the khachapuri on parchment and bake in the oven until half cooked.
- Before the dough is fried, break a raw egg into the middle of the boats and add herbs.
Khachapuri in Georgian
To prepare this dish you will need the following ingredients:
- 500 g flour;
- 0.5 glasses of milk;
- 3 eggs;
- 0.5 kg of fermented milk cheese;
- 200 g butter;
- salt.
This is a simple recipe, because there is nothing superfluous in it.
- To prepare, sift the flour into a bowl, and then make a hole in the flour into which you pour the milk. Then beat in 2 eggs.
- Knead the dough first with a spatula and then with your hands.
- To make the filling, you need to mash the fermented milk cheese and add salt.
- Divide the dough into 5-6 parts and roll them out to a thin flat cake.
- Then place each tortilla in boiling water for 10 seconds and then rinse with cold water. This needs to be done quickly.
- Then place the tortillas on a baking sheet and top them with pieces of butter and filling. Place the second tortilla on top, and then more filling.
- The top cake should be greased only with butter. Brush the top of the product with egg.
- Bake in the oven for 40 minutes.
Khachapuri in Abkhazian
Try making khachapuri in Abkhazian style. Interestingly, in Abkhazia such flatbreads are called khachapur or Abkhazian achash.
Here's what you'll need to prepare the dish:
- 130 g butter;
- 1 kg of Adyghe cheese;
- 1 kg flour;
- 500 ml high-fat kefir;
- egg;
- 1 tsp dry yeast;
- half a teaspoon of sugar and salt.
Main stages of preparation:
- First make a yeast starter. To do this, pour warm water into a glass, add yeast, a tablespoon of flour and sugar. Leave the mixture for 15 minutes.
- Then sift the flour into a large bowl and make a well in the middle. Pour the starter and egg into it.
- Knead the dough, periodically adding kefir and butter.
- The dough should be kneaded until it becomes elastic.
- Place it in a suitable cup and leave it in a warm place for an hour.
- Then prepare the filling. Grate the cheese and chop it.
- Divide the dough and cheese. Each khachapur should require 200 grams of cheese filling and dough.
- Roll out each piece of dough into a 3 cm thick cake.
- Form a ball out of the cheese and place it in the middle of the flatbread.
- After this, wrap the ball with dough and roll it out into a flat cake 1 cm thick.
Place the rolled out cake on a baking sheet and make a hole in the middle to allow steam to escape. Then bake the dish in the oven for 15 minutes.
Details of the preparation can be seen in the video.
Khachapuri in Imeretian style
To make such flatbreads, prepare the following set of products:
- 400 grams of cheese;
- egg;
- a glass of kefir;
- 3 cups flour;
- egg for dough;
- sugar and salt;
- 2 tbsp. vegetable oil;
- 0.5 tsp soda;
- 50 grams of oil for lubrication.
Let's prepare it like this:
- Stir soda into kefir, add vegetable oil, sugar, salt and egg.
- Add flour to the mixture and knead the dough. There should not be too much flour to make the dough softer. Leave it in the refrigerator for half an hour.
- Grate the cheese coarsely, add the egg and herbs.
- Divide the dough into pieces and roll out the flatbreads and add the filling. Gather the edges at the top and pinch in the center.
- Press down the bag and roll it out with a rolling pin. Then turn it over and roll it out again.
- Place the finished cakes in a dry frying pan and bake.
- When one side is browned, turn it over. You can cover with a lid so that the cakes are well baked.
Place the finished khachapuri on a plate and brush with oil.
Delicious lavash cakes
Quick khachapuri can be made from lavash.
To do this, you will need thin ready-made pita bread in the amount of 1-2 pieces, as well as the following products:
- 300 g of cottage cheese;
- suluguni or Adyghe cheese 300 gr;
- 2 eggs;
- salt, spices;
- 100 grams of butter.
Here are the main preparation steps:
- Cut the pita bread to the width of the baking sheet.
- For the filling, mix cottage cheese, cheese and spices. And then put in the butter.
- Place the filling in a thin layer on the pita bread.
- Then roll the pita bread into a roll.
- Brush the surface with whipped yolk and place in the oven.
You can make closed envelopes or a closed pie from pita bread.
Lazy dish
Prepare lazy khachapuri.
For it, prepare the following ingredients:
- 300 grams of hard cheese;
- 300 g sour cream;
- 2 eggs;
- 100 grams of greens;
- 3 tbsp. l. butter and flour.
You need to prepare the dish like this:
- Mix all ingredients into a homogeneous mass.
- Pour oil into the frying pan.
- Pour the dough with a spoon. You need to fry on both sides, like...
Khachapuri with cottage cheese
To make this dish you will need the following ingredients:
- 0.5 liters of kefir;
- 4 cups flour;
- egg;
- 2 tbsp each butter and cottage cheese;
- salt and half a teaspoon.
Preparation:
- Knead the dough using these ingredients.
- Then prepare the filling. To do this, take 500 grams of cottage cheese, an egg, herbs and a little cheese.
- Add a little oil to the mixture.
- Roll out the flatbreads in a thin layer, and then place the filling in the middle.
- Carefully roll out the finished flatbread and place the filling in the middle. Pinch the edges.
- Fry the flatbread in a non-stick pan.
For children, you can make flatbreads from the cheese mass with the addition of candied fruits, raisins and dried fruits.
I hope that your khachapuri will be a success. If you have your own, share it in the comments.
Bon appetit and see you again!
Georgian cuisine has always been distinguished by an incredible abundance of tasty and varied dishes, a skillful combination of all kinds of spices, a richness of subtle aromas and some mystery in the names of dishes. For example, khachapuri. Hearing this name, the imagination begins to imagine some kind of intricate, exquisite dish, but in reality it turns out that it is simple, incredibly tasty and easy to prepare, representing a pie or flatbread made of dough with cheese filling inside. An ordinary flatbread with cheese, but what does it sound like!
Khachapuri with cheese has long been loved not only in Georgia, where every housewife knows how to cook it, and each has her own secrets. Although if we talk about secrets, then, according to Georgian bakers, the secret to baking the most delicious khachapuri is not the shape of the product or even the filling, but a warm heart and skillful hands. Cooking khachapuri is actually not difficult, it takes little time, and the taste... is “simply special,” as Arkady Raikin said. In general, the process of eating does not leave anyone indifferent.
First, let's talk about the dough from which khachapuri with cheese is made. It can be flaky, yeasty, fresh. You can buy ready-made dough, since the choice in any supermarket is pleasing to the eye, but it’s better to prepare it yourself, because a dish completely prepared with your own hands becomes a hundred times tastier. Real khachapuri dough is mixed with matsoni (Caucasian fermented milk drink). You can make matsoni yourself. To do this, you need to heat 3 liters of milk, add 1-2 tbsp. sour cream, close the lid and wrap in a towel. Let it stand in this form for 2 hours, then put it in the refrigerator and wait until the mass thickens. Although, matsoni can be replaced with yogurt or kefir.
According to the chosen recipe, the dough is kneaded and allowed to rest. This time can be used to prepare the filling, the classic version of which is Imeretian cheese, but other soft or pickled cheeses are also used, for example, suluguni or feta cheese. Sometimes they are mixed with cottage cheese and chopped herbs are added to the filling: parsley, dill, cilantro. If the cheese is too salty, it must first be soaked for 2 to 5 hours, depending on the degree of saltiness. To quickly free the cheese from salt, a large piece must be cut into slices approximately two centimeters thick.
The shape of khachapuri can also be different, they are made closed on all sides or open, in the form of boats or envelopes, oval, triangular, square... But one rule remains unchanged: the thinner the khachapuri, the better. The walls are of equal thickness and the filling evenly distributed inside is considered the height of culinary skill. Prepare khachapuri with cheese in the oven or in a large flat frying pan, carefully turning over so that they are fried on both sides. Ready-made khachapuri with cheese is greased with butter or melted butter. In round khachapuri, sometimes a hole is cut on top and a piece of butter is placed on it, and melted butter is simply poured inside, as much as will fit.
They eat khachapuri with cheese, as they say, piping hot, and if they cool down, they can be reheated in the microwave or oven, greased with oil again. The taste of hot khachapuri with a fiery cheese filling inside cannot be expressed in words, you have to try it. In order not to waste words, we suggest you start preparing khachapuri with cheese right now, so that you can experience the whole cooking process yourself and enjoy the incredibly tasty result.
In fact, there are not so many recipes for making khachapuri with cheese. At first glance, they seem very similar, but at the same time, each recipe is a separate story. In Georgia they prepare khachapuri with cheese according to one recipe, in Ossetia it is completely different. In some places, in addition to cheese, they also add mushrooms to the filling, and in some places they add potatoes, but real khachapuri should be with cheese and only cheese.
Khachapuri with cheese in Georgian style
Ingredients:
5 stacks wheat flour,
1 egg,
500 ml matsoni or kefir,
300 g cheese,
200 g suluguni,
100 g Imeretian cheese,
1 tsp salt,
1 tsp Sahara,
1 tbsp. baking powder,
2 tbsp. vegetable oil.
Preparation:
Sift the flour and add baking powder to it. Make a well in the flour, pour matsoni, egg, a little vegetable oil into it and add salt and sugar. Knead an elastic, soft dough and place it in the refrigerator for 1 hour, wrapped in cellophane. Grate the cheeses and mix. After the time has passed, remove the dough from the refrigerator, roll it into small round or oval pieces no thinner than 1 cm thick, place 5 tbsp in the middle of each flatbread. cheese and gather the edges of the dough into a “bag”. Leave the middle open. After this, carefully turn the flatbread over so that the cheese does not spill out, and roll it out with a rolling pin. Preheat the oven or frying pan, grease with vegetable oil and bake the khachapuri, cheese side up, over medium heat. Grease the finished khachapuri with butter.
Adjarian khachapuri with cheese
The peculiarity of this type of khachapuri is its open top. For the filling they use not very salty soft cheese (Imereti), but you can use Adyghe or other soft brine cheese. Traditionally, the dough is kneaded with matsoni, but sour cream or kefir will work instead. When the khachapuri is baked, you can crack a chicken egg or a couple of quail eggs into the middle of each and put it in the oven for 1 minute so that the white curls while the yolk remains liquid. A broken off small piece of khachapuri is dipped into the egg and eaten. Nourishing, quick - a good idea for dinner!
Ingredients:
For the test:
3 stacks flour,
1 stack sour cream,
50 g butter,
1 tsp salt,
½ tsp. soda
For the filling:
400 g soft cheese,
1 egg,
green.
Preparation:
Crumble butter into flour, add salt and soda. Pour in the sour cream and knead the resulting mass for at least 15 minutes. It should become elastic. Then put the dough in the refrigerator for 30 minutes. Grind the cheese for the filling using a grater, masher, or just your hands. Beat the egg and add chopped herbs. If necessary, lightly salt the resulting mass. Divide the dough into 8 pieces, roll them into small balls, which then roll into flat cakes. Place cheese and herbs on each flatbread and smooth the filling to the very edges. Now assemble the flatbread with the filling into a boat. To do this, roll one edge of the flatbread halfway into a roll, and do the same with the second edge. Be sure to pinch the ends to prevent the filling from falling out. You should end up with an open top boat. Bake your boats in an oven preheated to 180-200°C for about 20 minutes. Don't overcook, just lightly brown. Place butter in the finished hot boats.
Imeretian khachapuri with cheese
Ingredients:
For the test:
3 stacks flour,
1 stack kefir,
1 egg,
1 tsp Sahara,
1 tsp salt,
½ tsp. soda,
2 tbsp. vegetable oil
For the filling:
400 g hard cheese,
1 egg.
For lubrication:
50 g butter.
Preparation:
Mix soda, vegetable oil, salt and sugar in kefir, beat in the egg. Add 2 cups of flour to the resulting mixture. Knead a soft, slightly sticky dough, adding the remaining flour, just do not overdo it, the dough should hold its shape well. Leave the dough, covered with a napkin, for 30 minutes. Grate the cheese on a coarse grater, beat in the egg and mix. Roll out the dough into a sausage, which you cut crosswise into 8-10 pieces. Roll each piece into a flat cake and add the filling. Gather the edges up and pinch well. Turn the resulting bag over, press it down with your hands and lightly roll it out with a rolling pin. Then turn the bag over again and roll it out again. Just don't press too hard to prevent the dough from bursting. Place the finished flatbreads in a dry frying pan and bake over moderate heat on both sides. If the khachapuri turns out to be plump, cover with a lid so that it cooks well. Grease the finished khachapuri with butter.
Khachapuri with Megrelian cheese
The peculiarity of these khachapuri is that the filling is placed not only inside, but also on top of the flatbread, like pizza, after first brushing the surface with egg. The ingredients are indicated for one large flatbread baked from yeast dough. Instead of suluguni cheese, you can use cheese that is not too salty.
Ingredients:
For the test:
300 g flour,
200 ml water,
1 tbsp. Sahara,
1 tsp salt,
½ tsp. dry yeast,
50 g margarine or butter.
For the filling:
350 g suluguni,
1 yolk.
Preparation:
Add salt, sugar to warm water, add flour, yeast and knead into a loose dough. Add softened margarine or butter, knead until smooth and leave for 1 hour, covered with a towel. Grate the cheese on a coarse grater (put some of the grated cheese aside). Knead the risen dough, roll it into a flat cake, put the filling on it, lift it and pinch the edges in the center. Then roll out with a rolling pin on both sides and make a hole in the middle (5-7 mm in diameter). Place the flatbread on a greased baking sheet, brush the surface of the flatbread with yolk to form a beautiful crust when baking. Sprinkle the remaining cheese on top and place in an oven preheated to 200°C for 20 minutes.
Khachapuri with homemade cheese
They can be prepared using curd dough; it does not go stale for a long time. These flatbreads are most delicious when served hot. For filling, you can use any cheese you can find in the house; even processed cheese will do.
Ingredients:
For the test:
200 g margarine or butter,
200 g cottage cheese,
2 eggs
flour (how much dough will take),
1 tbsp. (incomplete) table vinegar,
1 tsp (without a slide) soda,
a pinch of salt.
For the filling:
300-400 g of any cheese or 4 processed cheese,
4 tbsp. sour cream,
3 cloves of garlic,
greens - to taste,
1 yolk - for lubrication,
some sesame seeds - for sprinkling.
Preparation:
Melt the margarine or butter, beat in the eggs, add salt, and stir in the cottage cheese, pureed through a sieve. Pour in vinegar. Add flour mixed with soda, knead the dough and put it in the refrigerator for a while. Grate the cheese on a coarse grater, add sour cream, chopped herbs and chopped garlic. If the cheese is not very salty, lightly salt the resulting mass. Divide the dough into 2 equal parts. Roll one into a round flatbread, transfer to a baking sheet and place all the filling on it, cover with the second rolled out flatbread and pinch in a circle. Press the filling down lightly with a rolling pin. Brush the top with yolk and sprinkle with sesame seeds. Place the baking sheet in an oven preheated to 180°C and bake for 40-50 minutes. Remove from the oven, cut the finished dish into triangles and serve.
Quick khachapuri with cheese
Ingredients:
100 pita bread,
100 g cheese,
100 g cottage cheese,
1 egg,
1 clove of garlic,
cilantro, parsley - to taste.
Preparation:
Mix feta cheese and cottage cheese together, add chopped garlic and finely chopped herbs to this mixture. Cut the pita bread into large squares with scissors, put the filling inside each square, roll it into an envelope, brush with egg and bake in the oven at 200°C for 5-10 minutes.
Khachapuri from butter dough with cheese
Ingredients:
For the test:
1 kg wheat flour,
1.5 stack. milk,
½ cup ghee,
2 eggs
½ tsp. soda,
1 tbsp. wine vinegar.
For the filling:
500 g young pickled cheese,
2 eggs.
Preparation:
Grind the cheese and mix it with two eggs. Beat the remaining eggs with oil, add soda and mix. Then add milk and vinegar and gradually pour this liquid mass into the sifted flour. Knead the dough, divide it into 2 parts and roll each thinly. Sprinkle a baking sheet with flour and place one flatbread on it, spread the filling evenly on top, cover with the second flatbread, seal the edges tightly and bake in an oven preheated to 180°C for 20-30 minutes.
Khachapuri made from puff pastry
Ingredients:
500 g ready-made puff pastry,
1 egg,
500 g suluguni (Imeretian cheese or feta cheese).
Preparation:
Roll out puff pastry into flat cakes 3-5 mm thick. Place the grated cheese filling with a lightly beaten egg in the middle. Fold the edges of the flatbread into an envelope and mold them so that the filling in the middle remains open. Bake in the oven until done. Grease hot khachapuri with butter.
All you have to do is apply your skillful hands to the proposed recipes and add a piece of your golden heart, and your khachapuri with cheese will turn out great.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Khachapuri is a national dish of Georgian cuisine, which has taken root in Russia with great success and adapted to local conditions. Like almost any type of pie, this type has several advantages: you can take it with you for snacks, and if we talk about khachapuri cooked in a frying pan, then such types can be made even in the country, where not everyone has an oven.
Today, khachapuri is known to us in various forms: as an open and closed pie with cheese, as small cheesecakes on puff pastry, or as a kind of pita bread with cheese. In its original form, khachapuri is a flour product in which the mass of cheese prevails over flour, without any other specifications. Actually, this is evidenced by its names “khacho” and “puri”, which are literally translated from Georgian as cottage cheese and bread, respectively. But how to cook khachapuri is a rather difficult question.
Secrets of cooking khachapuri
Depending on the region of Georgia, khachapuri can be prepared in different ways, also, as mentioned above, khachapuri has expanded beyond its original places of preparation, and alternative recipes have appeared in other countries under the same name. Therefore, it is impossible to name universal secrets; each recipe will have its own.
And yet, if we talk about the classic recipe, then there are several general provisions:
Khachapuri is prepared using a special dough, which is made in an acidic medium - matsoni, sometimes adding soda to it. The use of yeast for acidic conditions is not required. On this basis you can prepare both khachapuri from puff pastry and ordinary products.
If you don’t have matsoni on hand, you can replace it with sour cream or yogurt, draining off a significant part of the whey. Sometimes kefir and fermented baked milk are also used.
The dough is kneaded loosely so that the final product is tender. In order to mix less flour into the khachapuri dough, but to get it not sticky to your hands, after kneading it is allowed to rest so that the gluten swells.
For khachapuri, the following brine types of cheese are used: Imeretian, Chanakh, Kobi, and feta cheese. You can prepare products with Adyghe cheese. Brine-type cheeses are usually very salty, so they are cut into thin layers in advance and soaked in water.
Khachapuri is often cooked in a dry frying pan rather than in an oven. This method is not a modern instant recipe, but quite traditional.
The term "puff pastry" can be understood as either a standard puff pastry with vertical layers, or a dough with horizontal layers, as well as a closed pie, since the cheese separates the cake into two layers.
Khachapuri filling
Despite the fact that everyone knows khachapuri as a flatbread with cheese, even in Georgia itself it can be a pie with fillings of different composition. First of all, you can add any greens to the cheese filling. There are often recipes with the favorite combination of ham and cheese. And sometimes it can even be something like an Ossetian pie with potato or meat filling. And of course, in Adjarian khachapuri, in addition to the cheese, an egg is beaten.
Khachapuri shape options
In addition to the fact that khachapuri differs in dough and fillings, depending on the traditional place of preparation of a particular type, they can also differ in shape. Thus, Adjarian products are known for their boat shape.
Khachapuri in Tbilisi and Imereti are round flatbreads, the size of which may depend on the size of the frying pan; the cheese in such products is located inside. Megrelian khachapuri is also a round flatbread, but the cheese is not only inside, the outside of the product is also sprinkled with cheeses.
Balkan-style products are small puff square buns. Using the same principle, triangular products or small open boats, which we usually call envelopes, can be made.
There is another uncommon type - Achma or Sagan-Makarina - this is a cheese and flour product made from boiled layers of dough, baked in a mold. In addition, there are many lazy forms of the dish, where the base can be pita bread or they will be a cheese and flour casserole in a frying pan.
Khachapuri dough
With all the varieties of khachapuri, it is already difficult to say which dough will be correct; everything will depend on what type of cheese and flour product you choose. So, for example, in some recipes it will be stated that the dough should be unpalatable, but by replacing matsoni with sour cream, richness cannot be avoided, just as with butter dough of any type of layering it is impossible to avoid the use of butter. In others, on the contrary, baking will be recommended.
Sometimes you can find recipes for yeast dough, but an acidic environment in combination with soda works well without yeast, and frequent consumption of products using quick yeast is not very good for health. Therefore, the use of yeast-free dough is a priority.
Using puff pastry in the oven is the only correct option for this type of dough, if we are talking about dough with horizontal lamination.
Classic khachapuri with cheese
- Wheat flour 4 tbsp
- Matsoni (yogurt) 0.5 l
- Chicken egg 1 piece
- Salt 1 tsp
- Sugar 1 tsp
- Soda 1 tsp
- Vegetable oil 2 tbsp. l
- Feta (cheese cheese) 1 pack
- Suluguni 250 g
- Mozzarella 150-200 g
Sift the flour through a sieve onto the table, thereby saturating it with oxygen. Make a depression in the center of the resulting mound, pour in the matsoni, break the egg, add butter, salt, sugar and soda. Knead a pliable dough and leave it to rest for an hour in the refrigerator under a towel.
Meanwhile, grate the mozzarella and suluguni, mash the feta and combine everything together.
Divide the resulting dough into 8-9 parts. Roll each one into a bun and then roll it out into a flat cake. Place the cheese filling in the center of the flatbread and gather the edges, pinch them, leaving a small round hole in the center. Roll out the workpiece to the required size.
Fry in a preheated frying pan with a little oil until nicely browned.
Khachapuri with suluguni cheese
- Flour 4-4.5 tbsp
- Kefir 1% 500 ml
- Margarine 200 g
- Salt 1 tsp
- Soda 1 tsp
- Vinegar 1 tsp
- Ossetian cheese 700 g
- Eggs 1 piece
First of all, take the margarine out of the refrigerator so that it softens. Pour enough kefir into a bowl. Quench the baking soda with vinegar and add to the bowl. Add salt and mix well.
Add flour and knead into a soft dough, so that it does not stick to your hands. Knead it a little on the counter and cover for 30 minutes, letting it rest.
Then roll out into one large layer with an approximate thickness of 4-3 mm. Coat the layer with margarine and roll it up. Place the roll in the refrigerator for 60 minutes.
Grate the cheese. Place the egg in a bowl and beat it. Then add the grated cheese and stir so that the egg is evenly distributed between the cheese.
Remove the roll from the refrigerator and cut into pieces 5-7 cm long. Knead the resulting cylinder into a flat cake, so that you can roll out the sections, not the sides. Roll into a square.
Place the cheese and egg filling in the middle of the square and assemble it with an envelope, pinching the edges. Turn the workpiece over and roll it out slightly so that the tuck seams are “lost.”
Cook the flatbreads in a thick-bottomed frying pan without adding oil over medium heat until the product turns golden brown. Then turn the product over, cover with a lid and continue cooking for another 2-3 minutes.
Khachapuri with cheese and ham
- Kefir 1 tbsp
- Salt 0.5 tsp
- Sugar 0.5 tsp
- Baking soda 0.5 tsp
- Hard cheese 150 g
- Ham 150 g
- Flour 2 tbsp
Mix kefir with salt, sugar and soda. Stir in enough flour to form a pliable dough and leave to rest for 30 minutes, covered with a towel.
Grind the ham and cheese into finely chopped pieces.
Cut the dough into portions. Roll out into a square and place the filling in the center of each square. Gather it into an envelope, pinching the edges, pulling the corners to the center and pinching them too. Turn seam side down and roll a little with a rolling pin.
Fry in a small amount of vegetable oil on both sides.
How to cook khachapuri from puff pastry
Most often, khachapuri is prepared from puff pastry, using ready-made dough, because... A recipe for good puff pastry is quite difficult to find. When preparing such a dish, khachapuri made from puff yeast dough will be more fluffy, and khachapuri made from yeast-free dough will be more crumbly.
Puff khachapuri with cheese
- Butter 2 tbsp. l
- Chicken egg 2 pcs
- Suluguni cheese 500 g
- Puff pastry 1 kg
Prepare Suluguni, removing excess salt, chop and add 1 chicken egg and 1 tbsp. softened butter.
Roll out the layer of finished puff pastry so that its thickness is 4-5 mm, cut into 4 squares. Place a quarter of the prepared filling in the center of the square.
Roll the dough into an envelope, pinching the edges. Then pull the corners of the square to the center and pinch them to the middle, so we get an almost round cake blank. Now all that remains is to turn the workpiece over and roll it out.
Transfer the khachapuri to a baking sheet greased with vegetable oil. Beat the egg and brush the dough with it, prick it in several places with a fork and bake in an oven preheated to 200 degrees for 15-20 minutes.
Adjarian-style puff pastry khachapuri
Adjarian dishes are known to everyone for their oblong shape and the presence of eggs. But the difference from other species is not only this. When preparing this type of cheese and bakery product, young Imeretian cheese is used; it is not so salty and softer in comparison with others. It is almost impossible to get it outside of Georgia, and even of good quality. Therefore, you can use a replacement - take equal parts of suluguni and Adyghe or mozzarella as the second part. The option of feta, cheese and suluguni is also possible.
- Puff pastry 250 g
- Water 100 ml
- Suluguni 70 g
- Adyghe cheese 70g
- Adyghe cheese 350 g
- Butter 1 tbsp
- 6 eggs
- Salt 1/4 tsp
Grate Suluguni and Adygei on a medium grater. Beat 2 eggs in a bowl and beat, then add the cheeses and mix so that the eggs are distributed evenly in the cheese mass.
Defrost the dough, cut into 2 parts and roll each into a rectangle 4-5 mm thick. We put some of the filling on each long edge and roll it up, but so that there is space left in the center. Then we pinch the edges of the rolls together to form “boats”.
Break another egg and separate it into white and yolk. Beat the yolk and coat the “boats”; it is most convenient to do this with a silicone brush. Mix the protein into the remaining filling, distribute the remainder between three boats, filling them.
Place the products on a baking sheet and bake in an oven preheated to 200 degrees for 15-20 minutes. Then we take out a baking sheet, spread the filling of the boats and beat an egg into each boat. You can also drive quail eggs rather than chicken eggs - 2 into each boat.
Khachapuri on a puff base with cottage cheese
- Flour 450 g
- Butter 200 g
- Egg 1 piece
- Ryazhenka 250 ml
- Salt, sugar a little bit
- Cheese cheese 250 g
- Fat cottage cheese 300 g
- Baking powder 1 pack
First of all, let’s prepare the food at temperature: put the butter in the freezer, and the fermented baked milk from the refrigerator into the room.
Mix fermented baked milk at room temperature with egg and sugar, add salt. Sift 300 g of flour together with baking powder through a sieve, filling it with oxygen, and add it to the fermented baked milk until we get a soft dough. Cover the dough with a bowl and let it rest.
Grate the frozen butter and mix with the remaining flour. Cool everything together again.
Roll out the dough into a layer, spread the butter mixture on one edge and wrap it with a sheet. Roll out until smooth. Fold it into an envelope again and roll it out again. We repeat this 5 times. Place the resulting puff pastry in the refrigerator for 30 minutes.
At this time, prepare the filling: knead the cottage cheese and cheese with a fork until smooth.
Roll out the resulting dough again and cut into rectangles. We form the same boats as in Adjarian khachapuri. Fill them with filling and bake for half an hour.
Quick khachapuri made from puff pastry in Balkan style
- Mozzarella 200 g
- Feta 100 g
- Puff pastry 600 g
- Chicken egg 1 piece
Defrost the dough. Mash the cheeses with a fork until smooth. Beat the egg into a separate bowl and add 2/3 of it to the cheese mixture.
Cut the defrosted dough into squares measuring 14*14 cm. Place some of the filling in the center of each square and roll the dough into an envelope, pinching the edges. Place the pieces on a baking sheet and brush with the rest of the beaten egg.
Bake in an oven preheated to 160 degrees until the product is browned.
Lazy khachapuri in a slow cooker
Multicookers have become an incredibly popular kitchen device, and sometimes in dachas they have already been able to replace traditional kitchen appliances, because in one small device you can fry, cook and even bake. And if we talk about a recipe for lazy khachapuri, then the laziest one would be the recipe made from thin pita bread in a slow cooker.
- Thin lavash 2 pcs
- Sunflower oil 1 tbsp
- Milk 1.5 tbsp
- Hard cheese 300 g
- Egg 2 pcs
As for any recipe for this cheese and flour product, you need to break the eggs and beat them a little. Then add grated cheese to the eggs and stir so that the eggs are distributed evenly between the cheese. Now pour milk into this mixture.
Cut the pita bread into squares so that they cover the bottom of the multicooker bowl completely, and the corners extend to the sides. Place the first sheet on the bottom of a greased bowl. Pour some filling over it. We continue the procedure until the layers of lavash are finished; if the filling remains, then pour it completely onto the top layer.
On the multicooker panel, set the “baking” mode and set the time to 45 minutes. After cooking is complete, lift the lid and let it sit for another 3 minutes, then turn the finished dish onto a serving plate.
Real Georgian cuisine evokes only words of admiration, unprincipled We are talking about shish kebab, satsivi, khinkali or khachapuri. The last dish is easy to prepare according to ancient recipes, observing all the smallest aspects of the technological process, adapting them to modern conditions. Below are several traditional and unique recipes from 1 of most recognizable gastronomic brands of Georgia.
Homemade khachapuri with cheese and cottage cheese - step-by-step photo recipe
How wonderful it is to wake up in the morning and drink hot tea with homemade cakes. Frisky khachapuri is an ideal recipe for Sunday breakfast with the family. While the khachapuri is being prepared, the special cheese smell is simply mesmerizing! Round flatbreads with cheese and curd filling have an amazing taste and always turn out great. An easy culinary photo recipe is given below.
Products:
kefir 2.5% – 250 ml;
salt – 10 g;
baking soda (slaked) – 6 g;
flour – 320 gr.
Cheese and curd filling:
a pack of low-fat cottage cheese;
cheese – 150 gr.;
“traditional” butter – 50 g;
salt - a pinch;
black pepper (ground) - on the tip of a knife.
Step-by-step production:
1. Mix low-fat kefir with baking soda.
2. According to the recipe, add “Extra” table salt, egg, soda slaked in vinegar and flour.
3. Carefully mix all the ingredients and knead the dough. To prevent it from sticking to your hands during kneading, you can lightly grease your palms with olive or sunflower oil.
4. For the inside, grate the cheese in a food processor into small crumbs.
5. Add 2.5% fat cottage cheese to the general filling. Cut the butter into small cubes or grate it on a large grater if possible.
6. Season the filling moderately with salt and pepper and set aside. Next, you can start making flatbreads.
7. Divide the finished dough into several parts (approximately 8).
8. Roll out 8 thin cakes.
9. Place a small amount of inside on each flatbread.
10. Carefully pinch the edges, and then use a rolling pin to form a narrow circle again.
11. Prick each product with a fork and bake without oil in a very hot frying pan. Turn over to the other side and bake until browned. Be sure to cover the pan with a lid.
12. Place the finished flatbreads in a stack and generously grease them with butter. The flatbreads always turn out crispy with the most delicate filling inside. Serve warm for breakfast or for breakfast or dinner.
Bon appetit and have a nice day!
How to cook khachapuri with puff pastry cheese
Khachapuri based on puff pastry is one of the famous recipes outside Georgia. Naturally who are starting housewives take ready-made dough, which is sold in supermarkets, and experienced people can try to cook it themselves. The recipe can be found on the Internet or in your grandmother’s cookbook.
Products:
Puff pastry - 2-3 sheets (ready).
Suluguni cheese – 500 gr. (can be replaced with feta, mozzarella, feta cheese).
Chicken egg – 2 pcs.
Butter – 1 tbsp. l.
Step-by-step production:
1. Grate the cheese, add butter, naturally melted, 1 chicken egg. Mix thoroughly.
2. Leave the puff pastry sheets at room temperature to defrost. Roll out thinly, cut each sheet into 4 parts.
3. Place the filling on each of the parts, not reaching the edges 3-4 cm. Fold the edges towards the middle, forming a circle, and pinch.
4. Carefully turn it over, roll it out with a rolling pin, turn it over again and also roll it out using a rolling pin.
5.Beat 1 chicken egg and brush the khachapuri with the egg mixture.
6.Bake in a frying pan or in the oven until a nice crust forms.
7. Serve and immediately invite your family to a tasting; this dish must be eaten hot!
Recipe for khachapuri with cheese and kefir
Cheese Georgian flatbreads are delicious in any form, cool or hot, made from puff pastry or yeast dough. Novice housewives able to do ordinary kefir dough, and cheese will turn the dish into a unique delicacy.
Products:
Kefir (any fat content) – 0.5 l.
Salt - to taste.
Sugar – 1 tsp.
Premium flour – 4 tbsp.
Soda – 1 tsp.
Chicken egg – 2 pcs.
Cheese “Suluguni” – 0.5 kg.
Vegetable oil – 2-3 tbsp. l.
Butter – 50 gr.
Semi-hard cheese – 200 gr.
Step-by-step production:
1.The first step is to prepare the dough. Take a huge container and pour kefir into it (according to the norm).
2. Put the egg, salt, soda, sugar there and beat. Add oil (vegetable), mix.
3. Sift the flour in advance, add it to the kefir in small portions, kneading first with a spoon, and towards the end with your hands. Add flour until the dough begins to pull away from your hands. Cover the container with cling film and place in the refrigerator for an hour.
4.While the dough is cooling, prepare the cheese. Grate both types on a grater (middle holes). For the inside, only “Suluguni” will be used.
5.Roll out the dough, cut out circles with a plate. Place the filling in the middle of each circle, do not reach the edges. The more insides, the tastier the khachapuri.
6. Tuck the edges, pinch, and use a rolling pin to make the khachapuri quite thin.
7. Line a baking sheet with oiled paper (parchment). Lay out and brush each with beaten egg.
8.Bake for 30 minutes at medium temperature.
9.Sprinkle the khachapuri with grated semi-hard cheese, put in the oven, remove after the cheese crust has formed a golden brown.
10. Place a little butter on each khachapuri and serve. You can serve salad or greens separately – parsley, dill.
Lush, delicious khachapuri with cheese made from yeast dough
Products:
Wheat flour – 1 kg.
Chicken egg – 4 pcs.
Sugar – 2 tbsp. l.
Dry yeast – 10 gr.
Milk – 2 tbsp.
Butter – 2-3 tbsp. l.
Products (for filling):
Chicken egg – 3 pcs.
Butter – 2 tbsp. l.
Sour cream – 200 gr.
“Suluguni” (cheese) – 0.5-0.7 kg.
Step-by-step production:
1. The main thing is to prepare the dough correctly. To do this, heat the milk (until warm). Add salt and sugar, yeast, eggs, flour.
2.Knead, add oil towards the end. Leave for a while, 2 hours is enough for proofing. Do not forget to knead the dough, which will increase in size.
3.For the inside: grate the cheese, add sour cream, eggs, melted butter, stir.
4. Divide the dough into pieces (you will get approximately 10-11 pieces). Roll out each one, put the filling in the center, bring the edges towards the middle, pinch. Turn the flatbread over to the other side and roll it out so that it is 1 cm thick.
5. Grease baking sheets with oil and bake (temperature 220 degrees). Once the khachapuri is browned, you can take it out.
6. All that remains is to grease them with oil, call your family, and watch how quickly this work of culinary art disappears from the plate!
Khachapuri with lavash cheese
If you don’t have a lot of time to knead the dough, then you can try making khachapuri using narrow pita bread. Naturally, it cannot be called a full-fledged Georgian dish, especially if the lavash is Armenian; on the other hand, the taste of this dish will definitely be rated 10 points by the family.
Products:
Lavash (thin, large) – 2 sheets.
Chicken egg – 2 pcs.
Smoked sausage cheese (or traditional “Suluguni”) – 200 gr.
Cottage cheese – 250 gr.
Kefir – 250 gr. Salt (to taste).
Butter (for greasing the baking sheet) – 2-3 tablespoons.
Step-by-step production:
1. Beat kefir with eggs (fork or mixer). Place part of the mixture in a separate container.
2. Salt the cottage cheese and grind it. Grate the cheese and mix with cottage cheese.
3. Grease a baking sheet with oil, lay out 1 sheet of pita bread, so that half remains outside the boundaries of the baking sheet.
4. Tear the second pita bread into large pieces and divide into three parts. Moisten 1 part of the pieces in an egg-kefir mixture and place on pita bread.
5. Then distribute half of the cheese and curd mass moderately over the surface. Lay out another portion of the lavash pieces, moistening them in the egg-kefir consistency.
6.Again a layer of cottage cheese with cheese, finish with a third piece of lavash torn into pieces, again dipped in kefir with an egg.
7.Pick up the sides, cover the khachapuri with the remaining part of the pita bread.
8.Lubricate the surface of the product with the egg-kefir mixture (set aside at the very beginning).
9. Bake in the oven, time 25-half an hour, temperature 220 degrees.
10. “Khachapuri” will turn out to be large, covering the entire baking sheet, ruddy, fragrant and extremely tender!
Khachapuri with cheese in a frying pan
Products:
Sour cream – 125 ml.
Kefir – 125 ml.
Flour – 300 gr.
Salt to taste.
Sugar – 1 tbsp. l.
Soda – 0.5 tsp.
Butter – 60-80 gr.
Cheese “Adygei” – 200 gr.
Cheese “Suluguni” – 200 gr.
Sour cream – 2 tbsp. l.
Butter for greasing – 2-3 tbsp. l.
How to cook khachapuri with cheese in a frying pan
1.Knead the dough from softened butter, kefir, sour cream, flour, salt and sugar. Add flour last.
2.For the inside: grate the cheese, mix with melted butter, sour cream, and mash well with a fork.
3. Divide the dough. Roll out each part on the table which is sprinkled flour into a circle.
4.Place the filling in a mound, gather the edges, and pinch. Now, using your hands or a rolling pin, form a flat cake, the thickness of which is 1-1.5 cm.
5.Bake in a dry frying pan, turning over.
6. Once the khachapuri is browned, you can remove it, grease it with oil and invite your relatives for a tasting. However, perhaps, smelling unusual smells from the kitchen, they will come running themselves.
Recipe for khachapuri with cheese in the oven
According to For the following recipe, khachapuri must be baked in the oven. This is profitable for the housewife - there is no need to guard each “pancake” separately. I put everything on the baking sheets right away, rest, the main thing is not to miss the moment of readiness.
Products:
Hard cheese – 400 gr.
Chicken egg (for filling) – 1 pc.
Kefir – 1 tbsp.
Flour – 3 tbsp.
Salt - to the taste of the hostess.
Sugar – 1 tsp.
Refined vegetable oil – 2-3 tbsp. l.
Soda – 0.5 tsp.
Butter (for greasing).
How to cook khachapuri with cheese in the oven
1.Knead the dough, adding extra flour. In this case, 2 glasses can be dumped out immediately, and the third one can be poured into a spoon, you will get an elastic dough that does not stick to your hands.
2.Then leave the dough for half an hour, this time can be spent on making the cheese inside. Grate the cheese, mix well with the egg, you can additionally add herbs, first dill.
3. Form the dough into a roll, cut crosswise into 10-12 pieces. Roll out each, place the filling, raise the edges, gather, pinch.
4. Roll out the purchased “bag” of filling into a pancake, but be careful not to tear it.
5. Cover baking sheets with oiled paper (parchment) and place khachapuri.
6.Bake until nicely golden and golden brown, immediately coat each one with butter.
Lazy khachapuri with cheese - a simple and quick recipe
It is curious that along with traditional recipes of Georgian cuisine, so-called lazy khachapuri can be found in the literature. In them, the inside is immediately mixed into the dough, it comes out not as beautiful as in the “real” ones, but more tasty.
Products:
Hard cheese – 200-250 gr.
Chicken egg – 2 pcs.
Flour – 4 tbsp. l. (with a slide).
Baking powder – 1/3 tsp.
Sour cream (or kefir) – 100-150 gr.
Dill (or other greens).
Step-by-step production:
1. Grate the cheese, wash and cut the herbs.
2.Mix the dry ingredients in a container - flour, baking powder, salt.
3.Add grated cheese and eggs to them, mix well.
4. Now add sour cream or kefir to the mixture so that there is a mixture of thick sour cream.
5.Pour this mixture into a hot frying pan and bake over low heat.
6. Carefully turn over. Bake the second side (can be covered with a lid).
The main advantages of this dish are its ease of execution and great taste.
Delicious khachapuri with cheese and egg
The traditional recipe for khachapuri interior is cheese mixed with eggs. However, almost all housewives for some reason remove the eggs, giving the dish tenderness and airiness. Below is one of the delicious and quick recipes.
Products for the test:
Kefir (matsoni) – 2 tbsp.
Salt - to the cook's taste.
Sugar – 1 tsp.
Soda – 1 tsp.
Flour – 4-5 tbsp.
Products for filling:
Hard cheese – 200 gr.
Boiled chicken eggs – 5 pcs.
Mayonnaise – 2-3 tbsp. l.
Greens – 1 bunch.
Garlic – 1-2 cloves.
Step-by-step production:
1.Knead the dough, according to tradition, adding extra flour, adding little by little.
2. For the inside, grate the eggs, chop the cheese, chop the herbs, press the garlic through a press, mix the ingredients.
3.Make khachapuri as usual: roll out a circle, lay out the filling, connect the edges, roll out (a narrow flatbread).
4.Bake in a frying pan, no need to grease with oil. Relatives will certainly appreciate the khachapuri recipe with such a tasty filling.
Recipe for khachapuri with Adyghe cheese
A traditional brand of Georgian cuisine involves “Suluguni” cheese; you can often find Adyghe cheese in the filling. Then the khachapuri has a pleasant salty taste.
Products for the test:
Refined vegetable oil – 2 tbsp. l.
Kefir or unsweetened yogurt – 1.5 tbsp.
Salt - to the cook's taste.
Sugar – 1 tsp.
Flour – 3-4 tbsp.
Soda –0.5 tsp.
Adyghe cheese – 300 gr
Butter (for filling) – 100 gr.
Step-by-step production:
1.The manufacturing process is quite simple. The dough is kneaded, thanks to vegetable oil, it does not stick to the rolling pin, table or hands, it stretches well and does not tear.
2.For the inside, grate the Adyghe cheese or simply mash it with a fork.
3. Divide the dough into equal pieces. Roll out each one, place the cheese in the middle, distribute evenly. Place pieces of butter on top. Then, according to tradition, gather the edges and roll them into a flat cake.
4.Bake on a baking sheet.
5. Don’t forget to grease well with oil immediately after baking, there is never too much oil in khachapuri!
For traditional khachapuri, the dough can be prepared with matsoni, kefir or unsweetened yogurt. When cooked, baked products must be greased with butter.
The inside can be from one type of cheese, several types, cheese mixed with cottage cheese or eggs. At the same time, they can be placed raw in the filling, they will be baked during the process, or cooked and grated.
Fundamentally keep in mind that Georgian cuisine cannot be imagined without a huge amount of greenery. Therefore, it is imperative to take parsley and dill, wash them, chop them, and add them to the dough during the kneading process or during baking.
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