Khachapuri is a national Georgian dish, easy to prepare and very tasty! The exotic name hides a flatbread containing 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. Different types of dough are used for flatbreads:

• 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.
• A traditional dish contains equal amounts of cheese shavings and bread base, but in the modern world there are a huge number of variations of this delicious pastry, 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: preparing the 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 knead the raw dough from the edges to the middle of the container, which should turn out elastic and not tough. 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. You can judge the appearance of khachapuri from 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;
• hard cheese – 0.5 kg.

Step by step procedure:

Once: 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 foamy cap forms.

Two: season the dough with a raw egg, salt, melted butter and flour, then knead the dough until it becomes pliable and soft; The finished dough piece must be left alone for 1.5 hours for proofing.

Three: Punch down the risen dough and divide into 4 equal parts. Each part should be rolled out to form a thin cake; Place 1/5 of the total volume of grated cheese in the middle; 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 by placing them on a pre-greased baking sheet and making cuts in the center of each raw flatbread. 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 dough lumps; 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 important point is 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 are prepared 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;
• the well-kneaded cheese filling is laid out in the center of the 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 incredibly tasty cuisine, the dishes of which are extremely popular in Russia, including the 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;
• Envelopes are formed from flatbreads with minced cheese, 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, 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 0.4 kg;
• 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 will adequately decorate the holiday 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. A classic dish of 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 is a fermented milk product made from pasteurized milk, which has a mild taste and delicate creamy texture. This tasty and healthy drink is 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 the soft dough (not hard), 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

In addition to unleavened dough, there are regional variations of the traditional recipe in Georgia. Yeast dough for Georgian khachapuri 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 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 in a 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 the recipe requires adding water, use natural mineral water with an average level of mineralization (up to 4 g/l). The dough will be especially airy and soft.

Flour for home baking should first be sifted 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 dough - 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!

The dinner table of a Georgian home is unthinkable without cheese flatbreads - khachapuri. An analogue of bread is served with main courses, and also as an independent dish. A simple recipe for making Caucasian pies is based on ancient culinary traditions of cooking from everyday household products: flour and milk. Until now, the classic khachapuri dough mixed with matsoni drink is considered the most correct and delicious.

Interesting Facts. Supposedly, the cheese flatbreads originate from the northwestern part of Georgia. They served as complete food for shepherds who herded sheep in the mountains for weeks. Their provisions consisted of a flour mixture and cheese, which was baked on hot stones. The food did not spoil under the scorching sun and was very filling.

The culinary symbol of the Caucasus comes from two components: “khacho” - cottage cheese and “puri” - bread. It is made in the oven or fried in a frying pan, depending on what kind of dough is used.

Ingredients for the flatbread

The composition of the base of the pies depends on the selected of three types of raw materials - yeast-free, yeast, puff pastry. All of them go equally well with the stuffed mass, but each individually has its own traditionally refined taste.

Yeast-free dough for khachapuri

Baking products:

• Caucasian kefir – 0.5 l;
• flour mixture – 700-800 g;
• vegetable oil – 0.5 cups;
• eggs – 2 pcs.;
• salt – 0.5 teaspoon;
• soda – 0.5 teaspoon.

The correct flatbread should be made from unleavened dough mixed with the national healing drink. The Caucasian fermented milk product replaces the action of yeast, making its contribution to the fermentation process of the mixture.

Fermented milk element

Today, the ingredients for yeast-free khachapuri are produced on an industrial scale. You can not only buy, but also easily make matsoni at home.

Interesting Facts. Matsoni is considered to be one of the reasons for Caucasian longevity. The healing drink has long been consumed by highlanders, who kept the recipe secret. The passionate love of a Georgian for a Slavic woman helped to find out the secret. To gain her favor, the horseman in love told the scientist Mechnikov about the composition of the drink. He also told how to prepare dough for khachapuri using it. The scientist's reward was help in marrying a beauty.

Ready-made starter can be purchased in the store, or you can also make it yourself by kneading 150 grams of sour cream and 1 liter of milk, cooled to 50°C. Add sour cream, stir, cover with a blanket. After 5 hours of simmering in a warm place, put it in the refrigerator.

Flour

It is not necessary to use the highest grade of wheat flour. It is much better to cook from first grade flour. Rye, oatmeal, and even buckwheat flour mixtures are suitable for baking. Prepared wheat is sifted to make it fluffy, but there is no need to sow durum flour.

Oil

This component plays many roles in the flatbread action:

• connects components;
• prevents the dough from sticking to your hands and the table;
• improves taste.

Some housewives use cow's butter or margarine instead of vegetable oil to obtain a complete baked product. And they’re doing the right thing, because you shouldn’t skimp on this component.

Advice. It is better to use butter in any baking. Of all the fats in margarine, 50% are trans fats, which increase cholesterol and provoke cardiovascular diseases.

Egg

It is recommended to take two eggs if they are large. Small testicles should be increased to three. With this element, the khachapuri dough turns out tender and crumbly. Taste and nutritional value increase. The egg structure binds all the components in the mixture.

Salt

If necessary, deviate from the recipe and increase or decrease the amount of salt depending on your culinary preferences and health. In any case, a pinch of salt will not harm your health, and the dough with it will retain its shape. And it will become stronger.

Interesting Facts. Many people refuse salt, considering it harmful to the body. This misconception has been refuted by scientists, because a complete refusal of salt will harm your general condition. You need to maintain balance and observe moderation.

Kefir dough

Some people buy real Caucasian sourdough in the store, while others make it at home. Khachapuri dough is easy to make using kefir or yogurt. Instead of the national drink, the composition is mixed using ersatz:

• 1 glass – kefir drink;
• 1 glass - sour cream.

Oil, eggs, salt are thoroughly mixed into the liquid ingredients. Pour the flour gradually, in small parts, to achieve the desired consistency.

Consistency of the base for khachapuri

The dough, prepared at home using yeast or another method, should be elastic, but not hard and slightly stick to your hands. The degree of readiness of the yeast-free version is determined by the absence of lumps and uniformity of texture. Other actions are suggested with yeast dough for khachapuri.

Yeast dough

To prepare khachapuri using the yeast method, you need to take the following ingredients:

• flour mixture – 500 g;
• instant yeast - 0.5 tbsp. spoons;
• vegetable oil – 50 g;
• butter – 1 tbsp. spoon;
• salt and sugar - 0.5 teaspoon;
• water – 1 glass.

Dissolve sugar in warm water. Add dry yeast without stirring. Leave for 16 minutes until a foamy head forms. Pour in slightly warmed two types of oils and salt. We begin to pour flour into the mixture in portions, kneading with a spoon and then with our hands.

Advice. It is convenient to knead tender yeast dough for khachapuri in a dough mixer or bread maker. The readiness process is determined by the ball that forms inside the device.

Place the finished base in a warm place, covering the surface to prevent it from drying out.

As the composition matures, it is kneaded a couple of times and then placed on the table to form khachapuri.

Secrets of flatbreads

Roll the ball into a roll and divide it into several pieces. In the old days, the volume of flatbreads was measured by the circumference of the frying pan in which khachapuri was fried. Modern housewives prepare yeast baked goods using oven equipment. Based on preferences, roll out the shape and fill it with filling. The flatbread is pinched on all sides, placed seam down and rolled out, then placed in a hot cabinet.

Advice. The cake must be rolled out until translucent. The thinner it is, the tastier the finished khachapuri.

The outer side is greased with a mixture of sour cream and egg and baked for 20 minutes at 200°. The finished product is removed from the oven and once again greased with butter while hot. Some videos suggest pouring oil through a hole made inside the khachapuri.

Boiled dough

One of the varieties of khachapuri - achma - is baked from boiled dough. The preparation method is similar to the classic dumpling composition: flour mixture, water, salt. The finished semi-finished product is divided into several parts, rolling each one in a circle. Then they are immersed in boiling water one by one for 10 seconds. After the hot procedure, the cake is placed in cold water.

Khachapuri is assembled from several layers of grated cheese and boiled flatbread, greased with butter. The puff pastry is placed in the oven for one hour and served, generously poured with butter. Nourishing and tasty.

Adjara became famous not only for boiled dough, but also for Adjarian-style khachapuri. They are formed in the shape of a boat, in the middle of which there is a fried egg and oil filling.

Puff pastries

At home it is difficult to achieve multi-layering, so it is easier to buy puff pastry for khachapuri. Another national version of cheese bread is foamani in the shape of an envelope, baked in the oven from puff pastry.

The layers of purchased flour product are left to defrost at room temperature. Then use a rolling pin to form thin squares. Fold the layers in half again and roll out thinly. The procedure is repeated three times. Leave the dough to rest. At this time, prepare the filling.

Filling for khachapuri

Each region has its own way of preparing the filling. Rachinsky lobiani are filled with a bean-bacon mixture. Svaneti is famous for meat khachapuri called kubdari.

The national flavor of the dish is given by Caucasian herbs, which are mixed with cheese.

Cheese

The main ingredient of the Georgian delicacy is a cheese filling - chkinti-kveli, or Imeretian cheese. It is obtained from cow's milk by adding a special starter. The cottage cheese sours in brine for 2-3 days, acquiring a salty taste. The young cheese is then used to produce suluguni.

Interesting Facts. In the classic version, they turn exclusively to Imeretian cheese. Suluguni is not used in khachapuri.

Whatever filling is added to the flatbread, the basis of the dish is khachapuri dough according to the Georgian recipe.

The classic Georgian khachapuri pie is made from the following ingredients:

• suluguni cheese – 350 g;
• Adyghe cheese – 650 g.
• 2 pcs. - eggs;
• 80 g – butter.

The whites are whipped with a pinch of salt, and the butter is melted. At this time, quickly grate the cheeses on a coarse grater and pour in the egg mixture. Mix carefully.

Heat a dry frying pan and place a rolled out layer of puff pastry. After browning the bottom layer, turn it over, brush with the remaining yolks and cover with a lid.

Advice. Soak cheese that is too salty for the filling in cold water for 2 hours.

Classic Georgian khachapuri

There is nothing easier for a Georgian housewife than baking quick yeast-free khachapuri. Baking replaces bread and also complements main dishes. Many Russian housewives love Caucasian cuisine and cook khachapuri.

Of course, you are unlikely to get mountain sourdough here, but kefir is available in every grocery store.

Frying pan recipe

Traditional Russian porridges can easily be replaced with hearty flatbreads of Georgian cuisine, having a set of products available:

• kefir – 450 ml;
• flour mixture – 700 g;
• soda, sugar and salt - 1 teaspoon each;
• eggs – 1 pc.;
• oil – 2 tbsp. spoons;
• cheese – 500 g;
• cow butter – 250 g.

The whole mixture is mixed with kefir with the addition of eggs and butter. The consistency of the quick dough for khachapuri should be moderately elastic and not stick to your hands. Fill the flatbreads with filling and fry in a hot frying pan without oil until golden brown on both sides.

Each region of Georgia has different khachapuri recipes, its own dough and cheese. The filling can be anything, meat, beans and even pickled beet leaves. About two dozen types of dishes are known. In Mingrelian, for example, the cheese is not inside, but outside. Puff is an analogue of Imeretian. Khabizgin - Ossetian pie with potatoes. Achma is a kind of Napoleon made from several layers of boiled puff pastry. Lobiani (from the word lobio) - with boiled beans.

The five most commonly used ingredients in recipes are:

Kudbari comes from Svaneti and is filled with meat and spices. The Adjarian is considered the king among all. It is baked in the form of a boat, into which, as soon as it is taken out of the oven, a raw egg is broken and a piece of butter is placed. An inexperienced gourmet has no idea what to do with this treat. It's simple. Mix the contents with a fork, break off the edge, dip into the filling and enjoy the taste. It’s useless to describe the sensations - you have to try! If you are familiar with culinary matters, it will not be difficult for you to prepare this yummy dish.

Khachapuri with cheese is a popular and tasty dish of Georgian cuisine, which is very popular and famous in many countries. It is a bun or flatbread made of crispy dough with an amazing cheese filling inside. Today we will tell you the best recipes for making Georgian khachapuri with cheese.

Georgian Khachapuri with cheese

Ingredients:

For the test:

• – 245 ml;
• flour – 285-310 g;
• salt;
• sugar – 5 g;
• soda;
• butter – 115 g.

For filling:

• – 345 g;
• suluguni – 295 g;
• sour cream 20% – 2 tbsp. spoons;
• spices;
• butter – 25 g.

Preparation

So, first melt the butter in the microwave. Mix matsoni with sour cream in a bowl, add baking soda, granulated sugar and add salt. Then carefully pour in the melted butter and gradually add the wheat flour. Knead into a soft and rather fluffy dough. Next, we move on to preparing the filling: grate different types of cheese, add soft butter to it, add low-fat sour cream and add salt to taste. Now we divide the dough into equal parts and make a flat cake from each. Place a little cheese filling in the middle, gather the edges on top and pinch well. Using a rolling pin, roll out the resulting bag into a flat cake, sprinkle with flour and place on a hot, dry frying pan. Cover with a lid and bake over medium heat for several minutes. Next, carefully turn it over to the other side using a spatula and cook the khachapuri until cooked. After this, remove the cake from the pan, place it on a plate and brush with melted butter. We prepare the remaining pieces in the same way and stack them on top of each other.

How to cook Georgian khachapuri with cheese and herbs?

Ingredients:

• dough for khachapuri – 485 g;
• Adyghe cheese – 350 g;
• sour cream – 75 g;
• dill;
• parsley;
• Fermerskoye butter – 15 g;
• spices.

Preparation

Before preparing Georgian khachapuri with cheese, knead the dough or buy ready-made dough in the store. For the filling, take Adyghe cheese, grind it using a grater, add sour cream and butter. Rinse the fresh herbs, finely chop them with a knife and add them to the cheese mixture. Mix everything and season with spices to taste. Divide the dough into 4 parts, roll each into a flat cake and spread a little filling. Carefully lift the edges up, pinch them, and then roll them into a thin flat cake 1 cm thick. Bake the khachapuri in a dry frying pan, first on one side and then on the other. Coat the finished cakes with oil and place them in a pile on a flat dish.

Recipe for Georgian khachapuri with cheese

Ingredients:

For the test:

• vegetable oil – 25 g;
• water – 245 ml;
• butter – 190 g;
• flour – 495 g;
• apple cider vinegar – 10 g;
• egg (selected) – 1 pc.

For filling:

• Fermerskoye butter – 15 g;
• suluguni – 595 g;
• fresh egg – 2 pcs.

Preparation

Pour the flour into a bowl, gradually pour in cold water, break the egg and add vinegar. Knead the soft dough, diluting it with vegetable oil. Cut the butter into 6 pieces. Roll out the dough into a rectangle, visually divide it into 3 parts and coat one with oil. Cover the top with a second layer and coat the surface again. Now cover with the remaining dough and put it in the refrigerator for half an hour. Take out the chilled dough, roll it out again and repeat the steps described above. Next, put it in the cold for another 1.5 hours, and in the meantime we make the filling. Shred the cheese on a coarse grater, add the egg and add soft butter. Break the egg, carefully separate the white from the yolk and beat them separately in different bowls. Roll out the chilled dough into a layer, cut it into squares, brush with whipped egg white and place the filling in the middle. We collect the corners and fasten them together. Place the khachapuri on a baking sheet, coat with yolk and place in the oven for 20 minutes.