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 draw some intricate, gourmet dish, but in fact 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. Regular 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. Ready dough You can buy it, since the choice in any supermarket is pleasing to the eye, but it’s better to cook 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, classic version which - 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. In order for the cheese to be freed from salt faster, 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, mushrooms are also added to the filling, and in others, potatoes are added, 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 shape 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 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 take Adyghe or other soft pickled cheese. Traditionally, the dough is kneaded with matsoni, but sour cream or kefir will work instead. When the khachapuri is baked, you can beat it into the middle of each egg or a couple of quails and put in the oven for 1 minute so that the white curls, but the yolk remains liquid. A broken off small piece of khachapuri is dipped into the egg and eaten. Nourishing, fast - 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 filling:
400 g soft cheese,
1 egg
greenery.
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.
Imereti 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 filling:
400 g hard cheese,
1 egg.
For lubrication:
50 g butter.
Preparation:
Stir soda into kefir vegetable oil, salt and sugar, 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 thick, cover it 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. Ingredients are for one large flatbread, made 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 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 based on 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 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 oven, cut ready dish 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 together feta cheese and cottage cheese, 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 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 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.
I suggest baking khachapuri in Georgian. There are a lot of variations of khachapuri, and each housewife has her own recipe, but the main secret of delicious khachapuri is thin dough and a lot of filling. As a child, I often ate khachapuri in Crimea, but that was so long ago, and I really wanted to remember the taste...
I tried preparing khachapuri using several recipes. And about one of them I want to say that I was very pleased with the taste, homemade cheese came just in time.
To prepare khachapuri according to this recipe you will need the following products:
Dough:
500 g flour;
3 tbsp. vegetable oil;
1 tsp salt;
0.5 tsp soda;
200 ml kefir or yogurt;
1 egg;
100 g sour cream;
Filling:
500 g feta cheese or suluguni;
30 g cottage cheese;
1 egg.
Begin:
1. Sift the flour, mix with soda and salt. Add sour cream, kefir, butter and egg, knead a soft dough that does not stick to your hands. Wrap the dough in cling film and place in the refrigerator for 2 hours.
2. To prepare the filling, mix grated cheese, cottage cheese and egg. 
3. Divide the dough into 4 even parts and roll each thinly. We spread the filling onto the flatbread and gather the ends of the dough into the center of the circle and pinch them. 
4. Make sure that there is no air inside. Turn the cake over, seam side down, and roll it out a little. 
5. Fry the khachapuri on both sides in a dry frying pan for 3 – 4 minutes over medium heat. Remove and place on a plate. Sprinkle with herbs on top: dill, parsley/cilantro. 
Khachapuri can be served as a first breakfast or as a mid-day snack.
*** And such “ lazy recipe“I invented Georgian-style khachapuri myself: we take purchased ready-made puff yeast dough, roll it out into four squares. From the entire dough (2 layers) you will get 8 squares. I take whatever cheese I find first in the store, but the soft variety is better. True on coarse grater directly into the middle of the cut squares. Then I roll them into triangles and press the edge with the tip of a knife. I brush the khachapuri with beaten egg on top to create a golden brown crust.
I grease a baking sheet with butter, lay out the triangles (all 8 can fit on the baking sheet) and bake.
Now I have a new “Gorenye” stove with the “Cooking baked goods with ventilation heating” function. In this mode, the heating element around the fan and the fan operate simultaneously, which creates a constant movement of hot air around the food being prepared. The heating temperature and baking time with fan heating are usually lower than with classic heating. When baking khachapuri, the oven temperature is 150-160 degrees C, and the cooking time is only 25 minutes.
Bon appetit!
Description
Khachapuri with cheese- this is an original Georgian bluelo, which is distinguished by its delicate taste and wonderful aroma. Khachapuri is in demand today in many countries around the world, and this is not surprising, because it is very tasty. In Georgia, any self-respecting housewife should be able to cook this dish and pass on her experience from generation to generation.
The name "khachapuri" translated means "bread with cheese." Outwardly, these are ordinary flatbreads stuffed with cheese. Very often suluguni is used as a filler, Adyghe cheese or feta cheese, which sometimes contains a little homemade cheese.
The number of components depends on the recipe, and today there are an incredible number of them. There are many traditional khachapuri recipes, for example, Ossetian, Abkhazian, Georgian. Or you can simply try to create your own individual cooking method and add other ingredients.
You will learn how to prepare homemade khachapuri with eggs and cheese in Georgian from our recipe. This dish doesn't take long to prepare. Also an important factor is the small amount of ingredients required for it, so preparing khachapuri will not particularly affect the financial situation. You can serve it at important events or just at friendly meetings. We suggest preparing khachapuri with cheese in a frying pan based on our step by step recipe
with photo.
-
Ingredients -
(1 kg) -
(0.5 l warm) -
(0.5 l warm) -
(0.5 l warm) -
(0.5 l warm) -
(2 tsp) -
(700-800 g)
(2 pcs.)
Cooking steps
Let's prepare the dough for khachapuri. To do this, pour water at room temperature into a large bowl, and then add sugar, salt and yeast, and then sunflower oil and flour. Mix the dough. At the end of kneading, lightly grease the dough with vegetable oil and pack it in a plastic bag or cling film. To ensure the dough rises well, leave it in a warm place for 60 minutes.
After an hour, we begin the actual preparation. Take the cheese and grate it using a kitchen grater. Place eggs in the resulting cheese and mix the ingredients.
Divide the risen dough into 2 parts. Take a wooden board and lightly sprinkle it with flour. Next, roll out the cakes using a rolling pin; they should be thick (about 4 cm). Place the filling in the center of the flatbread. We determine the amount of filling at our discretion.
We lift the edges of the cake slightly up and fasten it together, as in the photo. Then turn it over and roll it out again into a flat cake about 3 cm thick. Leave for 15 minutes.
After 15 minutes, roll out the cake again to 0.9 cm. Sprinkle the dough with flour. It should not stick to your hands on both sides.
In a preheated frying pan with sunflower oil spread the resulting cake. The frying pan should be large and have a flat bottom.
Place the frying pan with khachapuri on low heat and cover with a lid. Turn the cake over when one side is golden brown. Grease the resulting khachapuri with vegetable or butter.
It is better to serve khachapuri with cheese in combination with a salad of fresh vegetables. It is advisable to consume it hot.
Bon appetit!
Khachapuri – national Georgian dish, easy to prepare and very tasty! The exotic name hides a flatbread containing a cheese filling inside. The name “khachapuri” arose as a result of a combination of the words “khacho” - “cottage cheese” and “puri” - “bread”, that is, the name of the dish in literal translation will sound like “curd bread”. Northwestern Georgia is considered the birthplace of cheese pies, and the recipe itself was invented in the Middle Ages.
Khachapuri is prepared in the oven or in a large flat frying pan. Used for flatbreads different types test:
- yeast;
- puff pastry;
- fresh.
The classic recipe involves preparing dough using a Caucasian fermented milk drink called matsoni. You can prepare this drink yourself at home: you need to dilute 2 tablespoons of sour cream in three liters of heated milk, leave at room temperature for a couple of hours, then place in the refrigerator until thickened. In many recipes, chefs suggest using kefir or yogurt instead of matsoni; they also make delicious khachapuri.
Cooking khachapuri is a simple process, but you should know some subtleties:
- It is best to start preparing the filling after the dough has been kneaded - while you are preparing the filling, the dough will rest;
- The dough for flatbreads must be rolled out thin enough so that the khachapuri turns out thin after baking.
Imeretian cheese is traditionally used as a filling; feta cheese, suluguni and other soft or pickled cheeses are also common. Khachapuri is given an arbitrary shape, most often it is:
- circle or oval;
- square;
- triangle;
- envelope.
- The traditional dish contains equal amounts of cheese shavings and bread base, but in the modern world there is great amount variations of this delicious baked goods, in which these canons have undergone significant changes in the direction of increasing the volume of minced cheese used.
A simple recipe for khachapuri
Even a novice cook can prepare classic khachapuri with cheese in the oven using this recipe, thanks to the description presented step by step:
Step one: preparation raw dough. To obtain a fresh, yeast-free base, you will need a large container into which you pour:
- flour – 650 g;
- salt - half a teaspoon;
- sugar – 1 tsp. without slide;
- baking powder – 15 grams.
In the center of the slide of bulk products, you need to make a hole into which a mixture of the following ingredients is poured:
- one raw chicken egg;
- half a liter of kefir;
- two tablespoons of vegetable oil.
Gradually stir from the edges to the middle of the container raw dough, which should be elastic and not steep. Form the raw dough into a ball, wrap in cling film and refrigerate for one hour.
Step two: prepare the filling, for which you can take Suluguni cheese (200 grams) or Adyghe cheese, Imeretian cheese (100 grams) and feta cheese (300 g). All cheeses should be crushed to the state of shavings and mixed together.
Step three: take out the raw cold dough and roll out small flat cakes, in the center of which you should place the cheese mixture; Gather the edges of the future khachapuri together, leaving a gap in the middle. Then carefully, without letting the filling spill out, turn it over and roll it out so that the thickness of the workpiece becomes 1 centimeter.
Step four: bake in a preheated oven until done.
Georgian khachapuri has its own secret - to maintain its softness and prevent the baked goods from becoming stale, you need to grease it with melted butter and then hide it under a cotton towel.
You can also bake khachapuri following the video instructions:
Khachapuri made from yeast dough
Oven-baked yeast-based flatbreads have a recipe that is easy to follow. You will have to tinker with it longer than with kefir-egg based cakes, but the baked goods turn out very fluffy, soft and tasty. Judge about appearance khachapuri can be found in the photo:
In order to prepare a raw base for khachapuri, you will need a number of ingredients:
- milk – 0.1 liters;
- drinking water – 150 milliliters;
- one raw egg;
- one raw yolk – necessary for coating the top of the khachapuri;
- sugar – two level teaspoons;
- dry yeast – 1 sachet;
- salt – 1 tsp. without slide;
- flour – 0.45 kg;
- butter – one tablespoon;
- cheese durum varieties– 0.5 kg.
Step by step procedure:
Step: prepare the dough: bring the mixture of milk and water to a warm state, add yeast and granulated sugar, put in a warm place for about half an hour - until a foam cap forms.
Two: fill the dough raw egg, salt, melted butter and flour, after which you should knead the dough until it becomes pliable and soft; workpiece ready dough Be sure to leave it alone for 1.5 hours to proof.
Three: Punch down the risen dough and divide into 4 equal parts. Each part should be rolled out to form thin flatbread; in the middle place 1/5 of the total volume on grated cheese; pinch the edges towards the center; then the workpiece is rolled out with a rolling pin to 1 cm.
Khachapuri from yeast dough is prepared in the oven, placing them on a pre-greased baking sheet and making one in the center of each raw tortillas cuts. They are necessary to prevent bubbles during cooking. The remaining grated cheese is used to sprinkle on top of the raw pieces, which are then baked in a preheated oven.
The recipe for khachapuri with cheese, cooked in the oven, can be seen in the video
In order for the yeast dough to turn out with a bang, you need to know several important points:
- the temperature of all components should be the same, so they should be removed from the refrigerator about 60 minutes before starting work to prevent the formation of lumps of dough; the flour should be sifted through a sieve;
- if dry yeast is used to prepare yeast dough, then there is no need to make a dough - in this case, you should mix the yeast and flour immediately before cooking;
- if you use hot melted butter, the yeast dough will not work - it will not rise;
- in the case of preparing dough, flour is mixed with eggs, salt and fat, and all other ingredients are sent to the dough and only after that everything is mixed together;
- working with yeast dough requires that it be kneaded well - then it will have uniformity and will not become non-sticky; to enhance the effect, the dough can be left on the table;
- Another one important point– proofing – the dough covered with a cloth is placed in a warm place to rise.
Lazy khachapuri
Khachapuri can not only be baked in the oven, but also fried in a frying pan. This recipe will be useful for housewives who need to prepare something hearty and tasty in a short time. To bake lazy khachapuri you will need to spend about a quarter of an hour of your time, as well as the following products:
- hard cheese, preferably Adyghe - 200 grams;
- low-fat sour cream or yogurt – 150 ml;
- flour – 100 grams;
- chicken eggs – 2 pcs.
The cooking procedure is as follows:
- grate the cheese (use a medium grater), combine with the last two ingredients and sour cream, add fresh herbs if desired;
- Grease a frying pan with oil and heat it up;
- Place the prepared raw cheese mixture in a frying pan and bake, covered, at medium temperature for as long as needed until the edges appear golden brown, then carefully turn the khachapuri over and bake further until done.
There are many video recipes on the Internet for making lazy khachapuri, one of them can be viewed here
Khachapuri made from puff pastry
Preparing khachapuri from puff pastry in the oven is also not difficult even for inexperienced cooks. To save time, you can use ready-made puff pastry, which can be purchased at the grocery store. The dough can be yeast or not - everyone chooses according to their wishes. The set of ingredients must be presented:
- puff pastry in the amount of 3 layers;
- butter – 60 grams;
- one or more types of cheese with a total weight of 0.55 kg;
- eggs in the amount of 2 pieces.
Cheese pies prepare as follows:
- All layers are lightly rolled out and cut into squares;
- prepare the filling - grate all the cheeses on a coarse or medium grater and mix the cheese mass with one raw egg and melted butter;
- well kneaded cheese filling laid out in the center of previously cut square dough pieces;
- pinch the edges of the squares to form envelopes;
- beat one egg and brush it onto the surface of the raw envelopes, paying special attention to the pintuck areas;
- The cakes should be baked at a moderate temperature, which should not exceed 20°C;
- After 20 minutes, after browning, the cheese pies can be taken out.
Many people love Georgia for its extraordinary delicious cuisine, whose dishes are extremely popular in Russia, including original khachapuri.
Georgian cheese pies recipe
To bake traditional Georgian khachapuri you will need matsoni and fresh Imeretian cheese, however, these products are difficult to find outside of Georgia, so they can be replaced:
- matsoni - with kefir or sour cream;
- Replace Imeretian cheese with Adyghe cheese.
Below is a breakdown of how much of each product you need to use.
For the test you will need:
- matsoni ¼ liter;
- butter 100 grams;
- sugar 3 tsp;
- salt in the amount of 1 tsp. without top;
- soda ½ teaspoon;
- flour 0.3 kg.
Cheese filling:
- Imeretian cheese 0.35kg
- sour cream 50 grams;
- butter 25 grams;
- salt as needed.
Cheese pies are prepared in the following order:
- sugar, salt and soda are dissolved in matsoni, after the foam has settled, butter is added (in a melted state), flour is added to the mixture gradually, using a sieve. The dough should be fluffy, soft and almost non-stick to your hands.
- chopped cheese and sour cream are mixed with the addition of soft butter. The last two ingredients are taken in quantities depending on the consistency of the cheese mass - the condition of the filling should be in balance between “too dry” and “too wet”.
- the raw prepared dough is divided into 4 parts, each of which is rolled out using a rolling pin, ¼ of the filling is laid out on top;
- made from flatbreads with lined minced cheese Envelopes are formed, which are turned over with the seam facing the table and re-rolled to a thickness of 1 to 1.5 centimeters.
- The pies are fried in a dry, preheated frying pan, covered, over medium heat, until small spots of light brown color form. After they appear, the tortilla is turned over and fried on the other side without a lid.
Cheese pies with ham are another variation of khachapuri.
For three servings you will need:
- yeast-free puff pastry 0.4kg;
- Suluguni and Imeretian cheeses: 300 and 200 g, respectively;
- one large chicken egg;
- ham 0.1 kg;
- milk - two tablespoons.
To prepare khachapuri with ham you should:
- preheat the oven to 190°C;
- mix coarsely grated cheese with egg white;
- make a mixture of yolk and milk;
- Divide the dough into 3 parts, each of which is then rolled out a little using a rolling pin;
- the edges of each workpiece are greased with a milk-yolk mixture;
- place the cheese and ham on the tortillas and pinch the edges to form a rectangle;
- Bake on a baking sheet until browned, after brushing the top of each pie with a mixture of yolk and milk.
Conclusion
Georgian khachapuri is a hearty, tasty and quick-to-prepare dish that even an inexperienced housewife can prepare. Cheese pies are a worthy decoration festive table and will be a good addition to any feast. Bon appetit!
Khachapuri is a traditional Caucasian pies with cheese, feta cheese or cottage cheese. Classic dish Georgian cuisine, revered by gourmets far beyond the borders of the mountainous country. What is the secret of this aromatic and original pastry?
Correct Georgian recipe
Classic khachapuri is baked from unleavened dough, without the use of yeast. Their function is performed by lactic acid bacteria from matsoni, a Caucasian drink that is necessarily added to the dough for traditional Georgian khachapuri.
Matsoni is an analogue of Slavic curdled milk. This fermented milk product made from pasteurized milk, having a mild taste and delicate creamy texture. Delicious and healthy drink very popular in the Caucasus as an independent dish and a base for spicy sauces.
The centuries-old use of healing matsoni by the mountain people is considered one of the foundations of Caucasian longevity.
Matsoni is easy to prepare at home. Bring a liter of milk to a boil, then turn off the gas. The milk should not be boiled; it is enough to bring the temperature to 90°C. When the milk has cooled to 50°C, add 100 g of sour cream, close and wrap. The matsoni should simmer in the heat for 4 hours, then it is cooled and put in the refrigerator for 3 hours.
Mix half the flour with soda, pour the matsoni into the flour, mix. Beat the eggs and salt with a fork and add to the dough. Knead soft dough(not steep), gradually adding vegetable oil and flour. Mix well and leave for 40 - 45 minutes.
How to prepare dough with kefir
If it is not possible to prepare or get matsoni, use fresh kefir. Kefir is a close “relative” of matsoni; the Caucasus is also considered its homeland. In this case you will need:
- 250 g kefir 3.2%;
- 15 g soda;
- 650 g wheat flour;
- 50 g sugar;
- 10 g salt;
- 2 chicken eggs;
- 70 g vegetable oil.
Cooking time is about 1 hour 15 minutes. Calorie content – 100 kcal.
Pour warm kefir into a convenient bowl, add baking soda and half the flour, and mix gently. Lightly beat the eggs with salt and sugar and add them. Gradually add vegetable oil, add more flour, knead well. Let it sit in the refrigerator for an hour.
Yeast dough for Georgian khachapuri
Except unleavened dough, regional varieties exist in Georgia traditional recipe. Yeast dough for Georgian khachapuri it is prepared from:
- 650 g wheat flour;
- 250 g. matsoni;
- 100 g of natural mineral water;
- 14 g dry yeast;
- 50 g sugar;
- 10 g salt;
- 80 g butter.
Cooking time is about 1.5 hours. Calorie content – 125 kcal.
Dry yeast should be immediately mixed with sifted flour (0.5 kg), add sugar and salt. First dilute the matsoni with warm water, then gradually add it to the flour and stir.
The dough must be kneaded properly; well-prepared dough will not stick to your hands. You may need a little more flour, it depends on the variety (up to 650 g). Cover the finished dough with a towel and put it in a warm place for an hour.
Then knead the risen dough and set it to rest. It will be ready for baking in half an hour.
Classic Georgian khachapuri at home
While the dough is rising, quickly prepare the filling. You will need the following products:
- 350 g suluguni cheese;
- 650 g of Adyghe cheese;
- 2 large chicken eggs;
- 70 g butter.
You can bake traditional khachapuri in about 2 hours, taking into account the preparation time for the matsoni (or kefir) dough. From yeast dough - in 2.5 hours. The calorie content of the dish is 275 kcal.
Adyghe cheese and suluguni need to be grated on a coarse grater. A tandem of real Caucasian cheeses will give the filling a traditional creamy taste and stretchy texture.
Lightly beat the egg whites with a pinch of salt and melt the butter. Add the butter and egg whites to the cheese and mix gently.
Khachapuri is usually brushed with yolks before baking to form an appetizing crispy crust. In mountain villages it is not customary to add greens to the filling.
A mixture of cottage cheese with chopped herbs is more often found in Caucasian pies, which are sold outside the Caucasus.
The above recipes are for 4 servings. From the specified amount you can bake 2 khachapuri with a diameter of 30 cm, which can be conveniently baked in a frying pan. To serve, they are cut into portions.
Or you can make 4 smaller flatbreads, 15 cm in diameter. Small khachapuri are easier to bake in the oven, on one sheet. Divide the dough and filling into the appropriate number of parts.
Thinly roll out a round layer of the desired diameter. Generously distribute the filling, moving away from the edges. We wrap it towards the center and carefully pinch the edges of the cake.
Lightly press the resulting bag on top with your hand. Turn the cake over and carefully roll it out with a rolling pin to the required size (15 or 30 cm in diameter).
In Georgia, khachapuri is usually baked dry. hot frying pan, without adding oil. As soon as the first side is browned, turn the cake over and cover the pan with a lid.
The second option is to bake the flatbreads in a hot oven (or oven) at 250°C. The leaf can be dusted with flour. Place the khachapuri on a sheet, brush with yolk, and place in a hot oven.
Baking time 15 – 25 minutes. If you have an overhead grill, turn it on additionally.
Hot, freshly baked flatbreads are generously greased with warm butter and served to guests.
If the cheese for the filling is too salty, it needs to be soaked for 2 hours in cold boiled water. If you don’t have time, just add ricotta or mozzarella to the filling.
If a recipe requires adding water, use natural water. mineral water average level of mineralization (up to 4 g/l.). The dough will be especially airy and soft.
Flour for homemade baked goods first sift through a sieve. The simple procedure will not take much time, and the quality of the test will improve significantly.
Classic unleavened dough or yeast - choose according to your mood. Ruddy Georgian khachapuri, prepared according to any of the given recipes, will diversify the daily menu and adequately decorate the festive table. Bon appetit!
