Real Georgian cuisine causes only words of admiration, unprincipled we are talking about barbecue, satsivi, khinkali or khachapuri. An extreme dish is easy to prepare according to ancient recipes, observing all the smallest aspects technological process adapting them to modern conditions. Below are some traditional and unique recipes 1st of most recognizable gastronomic brands of Georgia.
Homemade khachapuri with cheese and cottage cheese - step by step photo recipe
How to wake up in the morning and drink hot tea with homemade cakes. Frisky khachapuri is the perfect recipe for a Sunday breakfast with the family. While khachapuri is being prepared, the special cheese smell is simply mesmerizing! Round cakes with cheese and curd filling have an amazing taste and always turn out great. Light culinary photo the recipe is below.
Products:
kefir 2.5% - 250 ml;
salt - 10 gr.;
baking soda (slaked) - 6 gr.;
flour - 320 gr.
pack fat-free cottage cheese;
cheese - 150 gr.;
butter "traditional" butter - 50 gr.;
salt - a pinch;
black pepper (ground) - on the tip of a knife.
1. low-fat kefir mix with baking soda.
2. According to the recipe, add table salt"Extra", testicle, soda slaked in vinegar and flour.
3. Thoroughly mix all the ingredients and knead the dough. So that it does not stick to your hands during kneading, you can lightly grease your palms with olive or sunflower oil.
4. For the inside, grate the cheese on a combine into a small crumb.
5. Add to common stuffing cottage cheese 2.5% fat. Cut the butter into small cubes or, according to the ability, grate on a large grater.
6. Salt and pepper the filling in moderation, set aside. Next, you can start making cakes.
7. Ready dough divide into several parts (approximately 8).
8. Roll out 8 thin cakes.
9. Spread a small amount of entrails on each cake.
10. Gently pinch the edges, and then again form a narrow circle with a rolling pin.
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. Fold the finished cakes in a pile and generously grease with butter. Cakes always come out crispy the most delicate stuffing inside . Serve warm for breakfast or for breakfast or dinner.
Enjoy your meal 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 of Georgia. Naturally who start housewives take ready-made dough, which is sold in supermarkets, and experienced ones can try to cook it themselves. The recipe can be found on the Internet or in grandmother's cookbook.
Products:
Puff pastry - 2-3 sheets (ready-made).
Suluguni cheese - 500 gr. (can be replaced with feta, mozzarella, cheese).
Chicken egg - 2 pcs.
Butter - 1 tbsp. l.
Step by step production:
1. Grate cheese, add butter, melted naturally, 1 chicken egg. Mix thoroughly.
2. Leave puff pastry sheets at room temperature to defrost. Roll out thinly, cut each sheet into 4 pieces.
3. Put the filling on each of the parts, not reaching the edges of 3-4 cm. Wrap the edges towards the middle, forming a circle, pinch.
4. Gently turn over, roll out with a rolling pin, turn over again and also roll out with a rolling pin.
5. Beat 1 chicken egg, brush with khachapuri egg mixture.
6. Bake in a frying pan or in the oven until a pleasant crust forms.
7. Serve on the table, and immediately invite relatives for a tasting, this dish must be eaten hot!
Recipe for khachapuri with cheese on kefir
Georgian cheese cakes are savory in any form, cool or hot, made from puff or yeast dough. Novice housewives able to do ordinary dough on kefir, 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, pour kefir into it (according to the norm).
2. Put an egg there, salt, soda, sugar, beat. Add oil (vegetable), mix.
3. Sift the flour beforehand, add in small portions to kefir, kneading at first with a spoon, towards the end - with your hands. Add flour until the dough starts to fall behind your hands. Cover container cling film, send to the refrigerator for an hour.
4. While the dough is cooling, prepare the cheese. Grate both types (medium holes). For the inside, only "Suluguni" will be used.
5. Roll out the dough, cut out circles with a plate. Spread the filling in the middle of each circle, do not reach the edges. The more insides, the tastier khachapuri.
6. Tuck the edges, pinch, use a rolling pin to make khachapuri quite thin.
7. Line a baking sheet with oiled paper (parchment). Lay out, grease each with a beaten egg.
8. Bake for 30 minutes at medium temperature.
9. Sprinkle khachapuri with grated semi-hard cheese, put in the oven, take out after the formation of ruddy cheese crust.
10. Put a little on each khachapuri butter and serve to the table. Separately, you can serve a salad or greens - parsley, dill. 
Lush, delicious khachapuri with yeast dough cheese
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 stuffing):
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 with sugar, yeast, eggs, flour to it.
2. Knead, add oil towards the end. Leave for a while, 2 hours for proofing is enough. Do not forget to punch down 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 (it will turn out approximately 10-11 pieces). Roll out each, put the filling in the center, gather the edges to the middle, pinch. Turn the pastry over to the other side, roll it out so that it is 1 cm thick.
5. Grease baking sheets with oil and bake (temperature 220 degrees). As khachapuri redden, you can get it.
6. It remains to grease them with oil, call relatives, and watch how quickly this work disappears culinary arts off the plate!
Khachapuri with lavash cheese
If there is not a damn lot of time to knead the dough, then you can try to cook khachapuri using a narrow pita bread. Naturally, everything is complete Georgian dish you can’t name it, especially if the pita bread is Armenian, on the other hand, the taste of this dish will definitely be appreciated by relatives by 10 points.
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 (with a fork or mixer). Set aside part of the consistency in a separate container.
2. Salt cottage cheese, grind. Grate cheese, mix with cottage cheese.
3. Lubricate the baking sheet with oil, lay out 1 sheet of pita bread, so that half remains outside the borders of the baking sheet.
4. Break the 2nd pita bread into large pieces, divide into three parts. Moisten 1 part of the pieces in egg-kefir consistency and lay on pita bread.
5. Then spread moderately over the surface of half of the cheese-curd mass. Lay out another part of the pieces of pita bread, moistening in egg-kefir consistency.
6. Again a layer of cottage cheese with cheese, finish with the third part of pita bread torn into pieces, again soaked in kefir with an egg.
7. Pick up the sides, cover the khachapuri with the remaining "behind the fence" part of the pita bread.
8. Lubricate the surface of the product with an egg-kefir consistency (set aside at the very beginning).
9. Bake in the oven, time 25-half hour, temperature 220 degrees.
10. “Khachapuri” will turn out to be large for the whole baking sheet, ruddy, fragrant and extremely affectionate!
Khachapuri with cheese in a 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 "Adyghe" - 200 gr.
Cheese "Suluguni" - 200 gr.
Sour cream - 2 tbsp. l.
Butter for lubrication - 2-3 tbsp. l.
How to cook khachapuri with cheese in a pan
1.Knead the dough from softened butter, kefir, sour cream, flour, salt and sugar. Add flour to last turn.
2. For the inside: grate cheese, mix with melted butter, sour cream, rub well with a fork.
3. Divide the dough. Roll out each part on the table. which is sprinkled flour in a circle.
4. Put the filling in a slide, collect the edges, pinch. Now use your hands or a rolling pin to form a flat cake, the thickness of which is 1-1.5 cm.
5. Bake in a dry pan, turning over.
6. As the khachapuri is browned, you can remove it, grease it with oil and call 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
In accordance with the next recipe, khachapuri must be baked in the oven. For the hostess, this is profitable - no need to guard each "pancake" separately. I laid out 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 by adding extreme flour. At the same time, 2 glasses can be thrown out immediately, and the 3rd - pour on a spoon, you 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 greens, first, dill.
3. Form a roller from the dough, cut across into 10-12 pieces. Each roll out, lay the filling, lift the edges to collect, pinch.
4. Roll out the purchased “bag” with the filling into a pancake, but be careful not to tear.
5. Cover baking sheets with oiled paper (parchment) and lay khachapuri.
6. Bake until a pleasant golden color and golden brown, immediately coat each with oil.
Lazy khachapuri with cheese - a simple and quick recipe
It is curious that along with the traditional recipes of Georgian cuisine, the so-called lazy khachapuri are found in the literature. In them, the inside interferes immediately with the dough, it comes out not as beautifully as in the "real", 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 greens.
2. Mix dry ingredients in a container - flour, baking powder, salt.
3. Add grated cheese, eggs to them, mix well.
4. Now add sour cream or kefir to the mass so that there is a mixture of thick sour cream.
5. Put this mass on a hot frying pan, bake over low heat.
6. Gently turn over. Bake the second side (you can cover with a lid).
The main advantages of this dish are ease of execution and great taste.
Delicious khachapuri with cheese and egg
The traditional recipe for the insides for khachapuri is cheese mixed with testicles. However, almost all housewives for some reason remove eggs, give the dish tenderness and airiness. Below is one of the savory and fast-paced recipes.
Products for the test:
Kefir (matsoni) - 2 tbsp.
Salt - to the taste of the cook.
Sugar - 1 tsp
Soda - 1 tsp
Flour - 4-5 tbsp.
Filling products:
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 extreme flour, adding a little.
2. For the inside, grate eggs, cheese, chop greens, garlic - through a press, mix the components.
3. Make khachapuri as usual: roll out a circle, lay out the filling, connect the edges, roll out (narrow cake).
4. Bake in a pan, no need to grease. Relatives will certainly appreciate the khachapuri recipe with such a savory filling.
Khachapuri recipe with Adyghe cheese
The traditional brand of Georgian cuisine means Suluguni cheese, you can often find Adyghe cheese in the filling. Then khachapuri have a pleasant salty aftertaste.
Products for the test:
Refined vegetable oil - 2 tbsp. l.
Kefir or unsweetened yogurt - 1.5 tbsp.
Salt - to the taste of the cook.
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 and hands, stretches well and does not tear.
2. For the inside, grate the Adyghe cheese or simply mash with a fork.
3. Divide the dough into equal pieces. Each roll, in the middle of the cheese, distribute evenly. Place chunks of butter on top. Then, according to tradition, collect the edges, roll into a cake.
4. Bake on a baking sheet.
5. Do not forget to grease well with oil immediately after baking is completed, there is never a lot of oil in khachapuri!
For traditional khachapuri, the dough can be prepared on matsoni, kefir or unsweetened yogurt. Finished goods in a hot form, be sure to grease with butter.
The inside can be from the 1st grade of cheese, several types, cheese mixed with cottage cheese or testicles. At the same time, they can be put raw in the filling, they are baked in the process, or boiled and grated.
Fundamentally keep in mind, what Georgian cuisine can not be imagined without a huge amount of greenery. Poet in without fail take parsley and dill, wash, chop, add to the dough during kneading or during baking.
Khachapuri - Georgian the National dish, is a pie or cake made from dough with cheese filling inside. The dough can be any - unleavened, yeast, puff. Real dough for khachapuri should be kneaded on yogurt. But in Russia you can’t buy it everywhere, so it’s quite suitable spoiled milk(yogurt), kefir, sour cream. Although the amount of flour is indicated in the recipe, it may turn out that it will be needed more or less. It is necessary to look at the consistency of the dough - it should be soft, it is not necessary to hammer it heavily with flour.
Different regions of Georgia have their own peculiarities of making flat cakes. They are made closed on all sides, open, in the form of a boat or in the form of puff pastry envelopes. For the filling, soft or pickled cheeses are used - Imeretinsky, brynza, suluguni. Sometimes they are mixed with cottage cheese. Very often, chopped greens are added to the filling - parsley, cilantro, dill. At home, khachapuri is baked both in the oven and on the stove in a dry frying pan.
Khachapuri - food preparation
For khachapuri, the dough is kneaded according to the recipe and allowed to rest and rest. During this time, the gluten swells, the dough becomes more pliable, elastic, does not stick to hands. While the dough is resting, this time can be used to preheat the oven, if the cakes are to be baked there, and to create the filling. If the cheese is very salty, such as cheese, it should first be soaked for two to five hours, depending on the degree of salinity. To make the cheese free from salt faster, a large piece must be cut into smaller slices, about two centimeters thick. Then it is crushed and mixed with herbs.
Khachapuri - the best recipes
Recipe 1: Imereti Khachapuri
Hearing that khachapuri is very tasty will not be enough. They definitely need to be tried. You should not wait for an invitation to visit, it is better to cook it yourself and treat everyone. For the filling use brine or hard varieties cheese, they can be mixed with cheese or cottage cheese. The recipe does not specify greens, but if you wish, you can add any greens to your taste into the filling. The dough can be made completely on kefir or in half with sour cream, then it will turn out more tender.
Ingredients. hard cheese - 400g, egg. Dough: a glass of kefir, flour - 3 cups, an egg, a teaspoon of sugar and salt, 2 tbsp. grows. oils, 0.5 tsp soda. 50g butter for lubrication.
In kefir, stir soda, vegetable oil, salt and sugar, beat in an egg. Add two cups of flour to the resulting mixture. Knead the mass, adding the remaining flour. The main thing is not to overdo it with the amount of flour so that the khachapuri does not turn out hard. Knead the dough well. It should be soft, slightly sticky, but holding its shape well. Leave it alone for about half an hour, covered with a napkin.
Coarsely grate the cheese, add the egg and mix. If there is greens, you can chop it and add it to the cheese.
Form the dough into a long sausage, cut across into 8-10 pieces. Each roll into a cake and lay out the filling. Collect the edges at the top in the center and pinch well. Turn the bag over, press it down with your hands and roll it out a little with a rolling pin. Then flip over and roll out again. The main thing is not to press hard so that the dough does not burst. Put the finished cakes on a dry frying pan and bake. They are baked on the stove, on a moderate, closer to low, fire. When one side is browned, flip over to the other. To be sure that khachapuri is baked, especially if they are thick, they need to be covered with a lid. Grease the finished cakes with oil.
Recipe 2: Adjarian khachapuri
A feature of this type of pie is the open top. For the filling use soft, not very salted cheese. Imeretian is better, but Adyghe or other soft brine can be used. It is best to knead the dough on matsoni, but if it is not there, you can take sour cream or kefir. If desired, when the khachapuri is baked, you can release a raw egg (chicken or a couple of quail) into its middle and put it in the oven for a minute to curdle the protein. The yolk should remain liquid. A broken off piece of khachapuri is dipped into it and eaten.
Ingredients. 400g soft cheese, egg and greens. Dough: a glass of sour cream, flour - 3 cups, butter - 50g, salt - 1 tsp. soda - 0.5 tsp
Crumble butter into flour, pour soda and salt, pour in sour cream and knead the resulting mass for at least 15 minutes, it should become quite plastic. Then leave the dough to rest in the refrigerator for half an hour.
Grind the cheese for the filling - with your hands, on a grater or crush. Beat the egg and add the chopped greens. Taste and adjust if necessary.
Divide the dough in half, then cut each half in half twice more. You should end up with 8 pieces. Roll them into small balls. Roll each bun into a flat cake, put cheese and herbs on top, smooth the filling to the very edges. Now it remains to collect the cake with the filling in the boat. To do this, lift one edge and start rolling it into a roll. You only need to get to the middle. Then, on the opposite side, raise the edge and also roll it up to the middle. Pinch the ends so that the filling does not fall out. This will result in an open top boat. It remains to bake all the boats in the oven. It will take about 20 minutes at 180-200C. Don't overcook, just lightly brown. You can put butter in a hot boat.
Recipe 3: Megrelian khachapuri
A feature of Megrelian khachapuri is that the filling is laid out not only inside, but also on top of the cake, like pizza, after having smeared the surface with an egg. Ingredients are for one large tortilla baked on yeast dough. Instead of suluguni cheese (in Georgia it is mostly called sulguni), you can take not too salty cheese.
Ingredients. suluguni cheese - 350g, yolk - 1 pc. Dough: 200 ml of water, flour 300 g, sugar - a tablespoon, salt - a teaspoon, dry yeast - ½ teaspoon. 50g margarine.
First, the dough is kneaded. Add salt and sugar to the water, stir, add yeast and flour, kneading a soft dough. At the end, add softened margarine, knead until smooth and leave to proof for an hour and a half. Cover the bowl with a clean cloth or towel.
Coarsely grate the cheese. Knead the risen dough, roll it into a cake, put the filling on it, gather the edges and pinch in the center. Roll out khachapuri with a rolling pin on both sides, then make a hole in the middle, 5-7 cm in diameter. Transfer to a greased or oiled baking sheet. Lubricate the surface of the cake with yolk, so a beautiful crust is formed during baking. Sprinkle with the remaining cheese and put the baking sheet in the oven for 20 minutes. It should already be warmed up (220C).
Recipe 4: Khachapuri at home
Homemade khachapuri can be prepared on the basis of curd dough. It is convenient because it does not get stale for a long time. If the cakes will be served on the second day, they must be warmed up, because. they are best served hot. For the filling, you can take any cheese that is in the house. Even processed cheese will do.
Ingredients. 300-400g of any cheese or 4 processed cheese, sour cream - 4 tbsp. spoons, herbs, 3 cloves of garlic. Dough: a pack of margarine (200g), a pinch of salt, a pack of cottage cheese (200g), 2 eggs, vinegar - an incomplete tablespoon, a teaspoon of soda without a slide, how much flour, yolk for lubrication, a little sesame seeds for powdering.
Melt the margarine to a liquid state, salt, beat in the eggs, mix in the cottage cheese. Soda extinguish with vinegar (lemon juice), add to the dough. Pour enough flour to knead a stiff dough. Refrigerate the dough while the filling is being prepared.
Coarsely grate the cheese, add sour cream, chopped herbs and chopped garlic. If the cheese is not very salty, the filling can be slightly salted.
Divide the dough into two approximately equal parts. Roll out one on a baking sheet, lay out the entire filling. Cover with the second rolled cake, pinching in a circle. Lubricate the top with yolk and sprinkle with sesame seeds. Place the baking sheet in the oven and bake for about 50 minutes (180C). Serve cut into triangles.
- If you can not buy ready-made matsoni, you can cook it yourself. Warm slightly 3 liters of milk, add a spoon or two of sour cream or kefir, close the lid, wrap with a towel. Let it stand for two hours, and then transfer to the refrigerator until the mass thickens.
You all know that, oddly enough, but sometimes we want to eat something unusual: some pies, whites or hot dogs. Agree, it happens to everyone. You don’t really want to buy products of dubious quality on the street. That's when we open cookbooks, videos and other sources in search of delicious and not quite healthy recipes.
puff miracle
To start, let's prepare puff pastry for khachapuri. The recipe involves premium flour and exclusively sifted. Water should be taken cold, but not from the tap.
For test:
Flour - 400 g;
. margarine - 40 g;
. water - 250 ml;
. salt - 1 tsp
Sift flour with a slide, form a depression in the center and pour water into it. Salt and gently knead the dough. Cover with a towel, remove for an hour and a half in a cold place. Roll out the dough. In the middle put margarine, cut into pieces. Cover it with the remaining layer and roll it out as thin as possible. Fold three times and refrigerate. The dough is ready.
Cooking
We will need:
Brynza - half a kilo;
. egg - 1 pc.;
. oil for lubrication.
1) Make cakes 5 mm thick from the dough.
2) In the center, put the filling from on grated cheese mixed with egg.
3) Wrap the edges with an envelope.
4) Grease a baking sheet with oil and put khachapuri there.
5) Heat the oven to 180 degrees and bake for about half an hour.
6) Before serving, anoint with oil or sprinkle with finely chopped herbs.
It's very tasty and original dough for khachapuri. The recipe for this dish is quite simple.
national joy
The traditional khachapuri recipe is difficult to prepare, at least for a Slavic person. As in many cultures, there are plenty of secrets and little tricks. We suggest you take the time to prepare the dough for khachapuri. The Georgian recipe is real.
Have to take:
Butter - 110 g;
. sugar - 2 tsp;
. flour - 2 cups;
. sour cream - 6 tbsp. l.;
. soda - on the tip of a spoon or knife;
. margarine - 50 g.
That's all you need to prepare the dough for khachapuri. The recipe is the following:
1) Mash butter with margarine.
2) Add sour cream, sugar, salt and water.
3) Mix, add flour and knead the dough with light movements.
For filling:
Potato - 300 g;
. cheese - 100 g;
. testicle - 1 pc.
Cooking:
1) Boil potatoes in their skins, cool.
2) Peel, mash into puree.
3) Rub the cheese on a small grater, mix it with potatoes.
4) Divide the dough into eight equal parts.
5) From each part, make a cake 10 cm wide.
6) Put the filling in the middle and pinch the edge. The dough recipe for khachapuri is very simple, and if you take good flour, it will not float.
7) Flatten the cakes to give them desired shape.
8) Shake the egg with a whisk, smear each khachapuri.
9) Spread the cakes on a baking sheet and bake at a temperature of 180 degrees for 25 minutes.
Excellent and delicious dough for khachapuri. The Georgian recipe with cheese will not leave anyone indifferent. We recommend it as traditional. Such khachapuri will be surprisingly similar to real ones. Here is another option for kneading dough for them.
Delicate yeast dough for khachapuri: recipe
Have to take:
Milk - 200 g;
. salt - at your discretion;
. yeast - 2 tsp;
. soda - half a teaspoon;
. flour - 3 cups.
Mixing:
- Add milk to flour room temperature.
- Salt, add yeast.
- Soda extinguish with vinegar and add to the dough.
- Knead the dough with smooth movements, adding flour if necessary.
Such a dough recipe for khachapuri makes it very tender, airy. Suluguni and Adyghe cheese will be an excellent filling.
cooking option
Necessary:
Suluguni - 100 g;
. Adyghe cheese - 100 g;
. butter - 80 g.
Process:
1) After kneading the dough, let it rise for about forty minutes.
2) Shape it into small balls the size of Walnut.
3) Roll them out well so that the diameter reaches the size of a dinner plate.
4) Grate cheese (both types).
5) Melt the butter in a water bath.
6) Add it to the cheese.
7) With a teaspoon, put the filling in the center of each rolling and pinch the edges tightly in the center.
8) Roll out again with a rolling pin, but not so thin. The thickness of the dough should be about 1 cm.
9) Heat the pan without oil.
10) Fry on both sides for about two to three minutes.
You can cook khachapuri from ready dough. The recipe will be much easier. But agree, it will not be so tasty. The very point of making homemade khachapuri is that you can choose the ingredients and filling for the dough yourself.
Kefir dough
Have to take:
Flour - 700 g;
. kefir - 500 ml;
. sugar - 1 tsp;
. salt - at your discretion.
Dough kneading:
They make very satisfying and crispy khachapuri. The yeast dough recipe is much inferior to it.
1) Warm kefir to room temperature. You can take any fat content.
2) Slowly pour in the flour, starting to knead.
3) Add salt and sugar and mix well.
4) Let stand for about 20 minutes.
Meanwhile, make the filling.
Have to take:
Cheese (salty) - 700 g;
. butter - 100 g;
. soda - as needed;
. sunflower oil - 4 tbsp. l.
Cooking:
1) Make a cake from the dough we have already prepared.
2) Sprinkle it with a little baking soda.
3) Knead the dough again and repeat the procedure three times.
4) Cover with a towel and send for an hour in a warm place.
5) Grate the cheese well, this time coarsely.
6) Wait until the dough is ready and divide it into five parts.
7) Form a cake with a rolling pin.
8) Put the filling in the center of each of them and add a little butter.
9) Collect the edges in the center, creating a "pouch".
10) Roll out each to the size of the pan is not very thin. It is best to take a frying pan with a corrugated coating.
11) Heat the pan without oil and fry until golden brown, covered with a lid.
12) Turn over and continue to fry without a lid for 3-4 minutes.
Adjarian ruddy
To prepare the dough:
Water at room temperature or slightly warmer - 200 ml;
. sugar - 1 tsp;
. dry, active yeast - half a bag (can be replaced with natural ones - 5 g);
. flour - half a kilo;
. sunflower oil - 1 tbsp. l.
Cooking:
1) Take a deep bowl.
2) If you prefer natural yeast, sprinkle it with sugar and let stand for 3 minutes.
3) Mix all ingredients vigorously and leave for 10-15 minutes.
4) After this time, carefully add the flour and mix.
5) Knead the dough by adding sunflower oil. It should stick a little to your hands.
6) Wrap well in a blanket and send to a warm place for two hours.
Filling:
Suluguni cheese - 300 g
. cheese - 300 g.
. Adyghe cheese - 150 g.
. greens - at your discretion;
. egg - 2 pcs.
cooking
1) Chop greens very finely.
2) Grate the cheese on a coarse grater.
3) Divide the dough into pieces.
4) Roll out large circles, as for pizza.
5) Distribute part of the greens and cheese filling in a circle and twist it into a roll, leaving a place in the middle.
6) Connect the edges with a "boat".
7) Put some stuffing on the empty part.
8) Grease the edges of our “boat” with beaten egg yolk.
9) Preheat the oven to 180 degrees.
10) Send khachapuri there for 15 minutes until the filling boils.
11) Drive in the middle egg.
Khachapuri is ready when the egg is fried. This dish is very satisfying, and ruddy crispy sides cannot but rejoice. To this species cooking sauces are great. For example, tartar homemade mayonnaise or adjika.
We hope that our article will be useful and informative for you.
Georgian cuisine has always been distinguished by an incredible abundance of delicious and variety of dishes, a skillful combination of all kinds of spices in them, the richness of subtle aromas and some mystery in the names of dishes. For example, khachapuri. Hearing such a name, fantasy begins to draw some intricate, gourmet dish, but in fact it turns out that it is simple, incredibly tasty and easy to prepare, which is a pie or a dough cake with cheese filling inside. An ordinary tortilla with cheese, but how it sounds!
Khachapuri with cheese has long been loved not only in Georgia, where every housewife knows how to cook them, and each has her own secrets. Although if we talk about secrets, then, according to Georgian bakers, the secret of baking the most delicious khachapuri is not at all the shape of the product and not even the filling, but a warm heart and skillful hands. Cooking khachapuri is actually not difficult, it takes a little time, and the taste is ... “just 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 prepared. It can be puff, yeast, fresh. You can buy ready-made dough, 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 dough for khachapuri is kneaded on matsoni (Caucasian fermented milk drink). You can make your own matsoni. To do this, heat 3 liters of milk, add 1-2 tbsp. sour cream, close the lid and wrap in a towel. In this form, let stand for 2 hours, and then refrigerate 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 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 greens 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 make the cheese free from salt faster, a large piece must be cut into slices about 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 the same: the thinner the khachapuri is, the better. The walls of the same thickness and the filling evenly distributed inside are considered the height of culinary excellence. Khachapuri is prepared 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 smeared with butter or ghee. In round khachapuri, a hole is sometimes cut from above and a piece of butter is placed on it, and melted butter just pour inside, how much will go in.
They eat khachapuri with cheese, as they say, piping hot, and if they cool down, they can be reheated in the microwave or oven, brushed with oil again. The taste of hot khachapuri with fiery cheese filling inside cannot be expressed in words, you need to try it. In order not to throw words to the wind, we suggest you start cooking khachapuri with cheese right now so that you can feel the whole cooking process yourself and enjoy the unusually delicious 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 cook khachapuri with cheese according to one recipe, in Ossetia - a completely different one. Somewhere, besides cheese, they also put mushrooms in the filling, and somewhere they add potatoes, but real khachapuri should be with cheese and only with cheese.
Khachapuri with Georgian cheese
Ingredients:
5 stack wheat flour
1 egg
500 ml matsoni or kefir,
300 g of cheese,
200 g suluguni,
100 g Imeretian cheese,
1 tsp salt,
1 tsp Sahara,
1 tbsp baking powder
2 tbsp vegetable oil.
Cooking:
Sift flour and add baking powder to it. Make a well in the flour, pour in the yogurt, egg, a little vegetable oil and add salt and sugar. Knead an elastic, uncooked dough and put it in the refrigerator for 1 hour, wrapping it in cellophane. Grate cheese and mix. After the time has elapsed, remove the dough from the refrigerator, roll it into small round or oval pieces no thinner than 1 cm thick, put 5 tablespoons in the middle of each cake. cheese and collect the edges of the dough in a "bag". Leave the middle open. After that, carefully turn the cake 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 khachapuri with cheese up over medium heat. Grease the finished khachapuri with butter.
Adjarian khachapuri with cheese
The peculiarity of this type of khachapuri is the open top. Not very salty is used for the filling. soft cheese(Imeretian), but you can take the Adyghe or other soft pickled cheese. Traditionally, the dough is kneaded on matsoni, but sour cream or kefir will do instead. When khachapuri is baked, you can drive a chicken egg or a couple of quail eggs into the middle of each and put in the oven for 1 minute so that the protein curls up, while the yolk remains liquid. A broken off small piece of khachapuri is dipped in an egg and eaten. Satisfying, fast - a good idea for dinner!
Ingredients:
For test:
3 stack. flour,
1 stack sour cream
50 g butter,
1 tsp salt,
½ tsp soda.
For filling:
400 g soft cheese
1 egg
greens.
Cooking:
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 with a grater, pusher, or just with your hands. Beat in an 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 cakes. Put cheese with herbs on each cake and smooth the filling to the very edges. Now collect the cake with the filling in the boat. To do this, roll one edge of the cake into a roll up to half, do the same with the second edge. Be sure to pinch the ends so that the filling does not fall 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. Put the butter in the finished hot boats.
Imeretian khachapuri with cheese
Ingredients:
For test:
3 stack. 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.
Cooking:
Stir soda, vegetable oil, salt and sugar in kefir, beat in an egg. Add 2 cups of flour to the resulting mixture. Knead a soft, slightly sticky dough, adding the remaining flour, but do not overdo it with the amount, the dough should hold its shape well. Leave the dough, covered with a napkin, alone for 30 minutes. Grate the cheese on coarse grater, beat in the egg and mix. Roll out the dough with a sausage, which is cut across into 8-10 pieces. Roll each piece into a cake and lay out the filling. Gather the edges up and pinch well. Turn the resulting bag over, press down with your hands and roll it slightly with a rolling pin. Then turn the bag over again and roll it out again. Just don't press too hard so the dough doesn't burst. Put the finished cakes on a dry frying pan and bake over moderate heat on both sides. If the khachapuri turned out to be plump, cover with a lid so that they are well fried. Grease the finished khachapuri with butter.
Khachapuri with Megrelian cheese
The peculiarity of these khachapuri is that the filling is laid out not only inside, but also on top of the cake, like pizza, after having smeared the surface with an egg. Ingredients are for one large flatbread baked from yeast dough. Instead of suluguni cheese, you can take not too salty cheese.
Ingredients:
For test:
300 g flour
200 ml of water
1 tbsp Sahara,
1 tsp salt,
½ tsp dry yeast,
50 g margarine or butter.
For filling:
350 g suluguni,
1 yolk.
Cooking:
Add salt, sugar to warm water, add flour, yeast and knead a soft 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 a little grated cheese aside). Punch down the risen dough, roll it into a cake, put the filling on it, lift 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). Transfer the cake to a greased baking sheet, grease the surface of the cake with yolk so that a beautiful crust forms during 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 on the basis of cottage cheese dough, it does not get stale for a long time. These cakes are best served hot. For the filling in them, you can take any cheese that is found in the house, even processed cheese will do.
Ingredients:
For 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 cheeses,
4 tbsp sour cream
3 garlic cloves,
greens - to taste,
1 yolk - for lubrication,
a few sesame seeds - for sprinkling.
Cooking:
Melt the margarine or butter, beat in the eggs, salt, mix in the cottage cheese rubbed through a sieve. Pour in the vinegar. Pour flour mixed with soda, knead a stiff 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 to it. If the cheese is not very salty, lightly salt the resulting mass. Divide the dough into 2 equal parts. Roll one into a round cake, transfer to a baking sheet and put all the stuffing on it, cover with a second rolled cake and pinch in a circle. Lightly press the filling down with a rolling pin. Lubricate the top with yolk, sprinkle with sesame seeds. Place the baking sheet in an oven preheated to 180°C and bake for 40-50 minutes. Take out of the oven, cut ready meal triangles and serve.
Quick khachapuri with cheese
Ingredients:
100 lavash,
100 g of cheese,
100 g cottage cheese,
1 egg
1 garlic clove
cilantro, parsley - to taste.
Cooking:
Mix cheese and cottage cheese together, add chopped garlic and finely chopped greens to this mass. Cut the pita bread with scissors into large squares, put the filling inside each square, roll up with an envelope, brush with an egg and bake in the oven at 200 ° C for 5-10 minutes.
Khachapuri from sweet dough with cheese
Ingredients:
For test:
1 kg wheat flour
1.5 stack. milk,
½ stack ghee,
2 eggs,
½ tsp soda,
1 tbsp wine vinegar.
For filling:
500 g young pickled cheese,
2 eggs.
Cooking:
Mash the cheese and mix it with two eggs. Beat the remaining eggs with butter, 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 put one cake on it, spread the filling evenly on top, cover with a second cake, pinch 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 of suluguni (Imereti cheese or feta cheese).
Cooking:
Roll out puff pastry to 3-5 mm thickness. Put the grated cheese filling with a lightly beaten egg in the middle. Wrap the edges of the cake in the form of an envelope and blind them so that the filling in the middle remains open. Bake in the oven until done. Grease hot khachapuri with butter.
You just have to 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, a flat cake with cheese, is loved not only in Georgia, however, in our country this word is called a cake with meat, potatoes and other fillings, which is wrong. 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 hychins. There is no single recipe cheese cake- in every corner of Georgia, this appetizer is prepared differently. The cake can be square, round, triangular, oval, open or closed, and even in the shape of a boat filled with a filling of tender egg, melted cheese and butter - this is how Adjarian khachapuri is made, light and airy, which you want to eat immediately!
Dough for khachapuri: centuries-old traditions
Interestingly, the first khachapuri was cooked exclusively on unleavened dough from water and flour. Now every Georgian housewife prepares her own dough for khachapuri - yeast, unleavened or puff, but dough on matsoni - Caucasian yogurt is considered a classic. This fermented milk drink replaces yeast, but it is not so easy to find it in Russia, so instead of yoghurt, you can use sour cream, kefir, yogurt or other fermented milk drinks.
Adjarian khachapuri cooked on yogurt is especially good when warm, the next day they become not so tasty. Yeast khachapuri, soft and fluffy, can be eaten hot or cold.
Matsoni, egg, vegetable oil, salt, sugar, soda and flour are usually added to the traditional dough. You don’t need to put a lot of flour - you should get a soft and slightly sticky mass, which you first leave for 15 minutes under a towel, and then sculpt khachapuri. Yeast dough is put on 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, they acquire a completely different consistency. Khachapuri is prepared only with young cheeses such as Imereti, mozzarella, feta, suluguni, brynza 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 only mature cheese or suluguni is at hand and you decide to use it for the filling, also add cottage cheese to make the filling softer. AT 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 already more modern inventions. Experienced chefs say that the most main secret delicious khachapuri is that the filling was a little more dough. At the same time, cheese is not rubbed on a grater, but broken with hands or a spoon - as you like.
How to mold and fill boats
So, the dough has risen, the filling is ready - how to cook? The most crucial moment begins - divide the dough into koloboks the size of a fist and roll each into an oval-shaped layer. However, the balls can be of any size, some cooks even bake a huge khachapuri in the form of a pie and cut it into portioned pieces. If you want crispy pies, roll thin, love soft pastries- make a layer with a thickness of at least 1 cm. Next, pinch the edges, blind the boat, fill it with cheese and let the khachapuri stand before baking, while preheating the oven to 200 ° C. By the way, khachapuri can not only be baked in the oven, but also fried in a pan in a small amount oils.
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 golden brown. Take out the baking sheet with khachapuri, let them cool down a bit and pour an egg into the recess, trying to keep the yolk, put it back in the oven, in time - until the egg is ready, put a piece of butter in the center and taste it immediately!
A few secrets of cooking Adjarian khachapuri at home
If you want to cook khachapuri in the same way as they do in Georgia, you can make yogurt at home. To do this, in 1.5 liters of milk, add 1 tbsp. l. kefir or sour cream, wrap with a blanket and leave for 5 hours, and then keep the mass 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 should 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 it, and the products will turn out to be lush and light. This is especially true for khachapuri, because they should be soft and melt in your mouth.
If you are using 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
Georgian writer and author of the famous cookbook"Georgian home kitchen» believes that the perfect Adjarian khachapuri, step by step recipe which will become your assistant in the kitchen, must meet certain criteria. The “correct” khachapuri is ruddy, with a dry bottom, with a crispy crust on top, a soft crumb and a delicate cheese and egg filling. And such khachapuri can be prepared independently.
1. Mix 0.5L warm water and 1 glass of warm milk, dissolve in liquid 1 tbsp. 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 doubled in volume, it should be kneaded and allowed to rise again for 1.5 hours. Some people do it in a bread machine, but the dough, kneaded with their own hands, is much tastier, according to Georgian housewives.
3. Grind 1 kg of Imereti cheese or suluguni - first you can grate it, and then by hand, add half a glass to a glass of cold boiled water for a more delicate texture, you can also squeeze a little garlic into the filling if desired.
4. Divide the dough into balls weighing about 200 g, roll them into oval cakes, roll the edges into rollers so that they meet, connect the ends of the pies together and push the rollers apart so that you get a boat.
5. Put the cheese in the boats and put them for 15 minutes in a very hot oven, preheated to 250 ° C.
6. When the pies are browned, take out the baking sheet, make indentations in the cheese and drive into them one at a time raw egg to keep the yolk intact. Place the baking sheet in the oven for a few more minutes until the egg is cooked.
7. Transfer the pies to a dish and decorate them with pieces of butter. Real Georgian khachapuri - the most delicious!
Quick khachapuri for busy housewives
This is the simplest recipe for Adjarian khachapuri - the boats are no less beautiful and tasty. So, defrost puff yeast dough, roll out the squares slightly, cut them in half, make sides on the sides, connect them at the edges and form boats. Lubricate the boats with an egg, pierce the bottom with a fork in several places so that air comes out, and place in the oven, heated 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 such as "Russian" with cheese or Adyghe cheese - the amount depends on how many boats you get and what size they will be. Pour an egg onto the cheese and bake in the oven, while trying to keep the yolk raw - it is so delicious to dip pieces of khachapuri into it!
Khachapuri on curdled milk - tender and tasty
Unleavened dough on yogurt, although it does not give lush ones, they turn out to be no less tasty. Try to cook Adjarian khachapuri on yogurt, as Georgian housewives do.
Mix 200 g of melted butter 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 a slow 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 flat cake, kneading with your hands, form boats and fill them with grated cheese - any to your taste, the amount is about 600 g. Lubricate the sides of the boats with an egg, and then bake them in hot oven with a temperature of at least 200 ° C for 15–20 minutes. Break an egg into the filling and put the baking sheet in the oven for another 3 minutes, then put a piece of butter in each boat.
Adjarian Khachapuri is eaten in different ways. But true gourmets do this: they stir the egg-cheese filling, break off pieces from the edges of the pie and dip them into an appetizing core, which is eaten last!
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