Khachapuri is a national Georgian dish. It received its name from the words “bread” and “cottage cheese”. There are many kinds of baking. Each settlement has its own recipe for this flatbread. They vary in shape and taste. Adjar khachapuri is prepared in the shape of a boat, in marl, in imeretinski have the shape of a circle.
Khachapuri in Georgian - the basic principles of cooking
Khachapuri baked from yeast, unleavened and even puff pastry. Real Georgian flat cakes are cooked in special ovens, but in modern kitchens they are fried in a pan or baked in the oven.
These khachapuri prepared from dough based on fermented milk products. Sour yogurt, kefir or matsoni are suitable for this. Sift flour flour, make a groove in which eggs are driven in, pour kefir and knead not too tight dough. Cover with a towel and leave to rest.
The dough is rolled into a cord and cut into large pieces. Everybody rolls into a tortilla. In the middle, put the top and collect the edges of the dough to the center. Then roll it again, trying not to press the rolling pin. In general, it is better to stretch the cake with your palms.
If you are cooking khachapuri from yeast dough, it is best to bake them in the oven, and from fresh, fry in a pan on both sides.
Khachapuri can be made from puff pastry. It certainly will not be real khachapuri, but the taste of such pastries will not disappoint.
The filling is made from cheese, cottage cheese, meat, beans, fish and greens.
Recipe 1. Khachapuri Georgian with curd
Ingredients
- 100 ml of sunflower oil;
- flour - 200 grams;
- a bunch of dill;
- cold water - 100 ml;
- an egg;
- cottage cheese - 150 g;
- salt - pinch.
Method of preparation
1. Slice flour into a bowl. Make a funnel, pour in vegetable oil and cold water. We salt. Knead soft dough, which will not stick to the palms. We shift it to the package and send it for half an hour in the fridge. 2. Remove the cooled dough from the refrigerator. Roll the sausage and cut into large pieces. Each roll out in a circle, 5 mm thick.
3. Curd mash hands or grind through a fine sieve. We drive an egg to it and add fresh dill, chopped it beforehand. Salt and mix.
4. In the center of the circle put a couple of spoons of cottage cheese. The edges of the test are collected to the center. Turn the bag over and knead with palms across the diameter of the pan.
5. Fry in a hot frying pan on both sides to reddening. We put khachapuri in a pile, smearing each with butter.
Recipe 2. Georgian Adzhar khachapuri
Ingredients
Dough
- warm milk - a glass;
- 7 g dry active yeast;
- sunflower oil - 50 ml;
- 500 g of flour;
- an egg;
- salt;
- 5 g sugar.
Stuffing
- Suluguni cheese;
- butter;
- six eggs + 1 for plastering.
Method of preparation
1. Pour warm milk into deep dishes. Put in it the yeast and sugar. We drive an egg. Adding parts flour, knead elastic, smooth dough. Take a deep pan and lubricate the walls and bottom of the oil. We shift the dough into it and cover with foil. We put in the heat for an hour. After the allotted time, we crush the dough and incubate for another half hour.
2. Divide the approached dough into six equal pieces. We crush each piece with hands greased in oil, forming a cake.
3. Put the grated cheese in the center. The edges are joined together, forming a semblance of the boat. We shake an egg with a fork, and we grease it with edges.
4. We shift the khachapuri to the deco and send it to the oven for half an hour. We bake at 200C. We drive an egg into each “boat”, lightly salt it and put it in the oven again. Bake until grab squirrels. We put the finished khachapuri on a plate and place a piece of butter on top.
Recipe 3. Khachapuri in Georgian with meat
Ingredients
Dough
- 200 g of warm milk;
- wheat flour;
- filtered water - 400 ml;
- an egg;
- quick dry yeast - sachet;
- 30 ml of sunflower oil;
- cooking salt.
Stuffing
- kilogram of meat tenderloin;
- table salt;
- three onions;
- ground red pepper;
- 100 g chilled butter;
- 5 g hops-suneli.
Method of preparation
1. From the listed ingredients we knead soft dough. We cover with a linen towel and leave to warm up to approach.
2. Wash the meat under the tap, dry it and cut into large pieces. Clean the onion, cut into four parts. We twist the meat with onions in a meat grinder. In the stuffing add hops-suneli and butter. Pepper and salt. Shake hands well.
3. Spread the dough on the table, sprinkle it with flour, and divide into equal pieces. Roll them into balls and cover them with a linen towel.
4. Roll out. Put the meat stuffing in the center and collect the edges of the dough to the middle. Tightly weave, turn over and knead into a cake with his hand.
5. Put the khachapuri on a baking sheet, and bake at 180 ° C, brushing with a beaten egg, 20 minutes. We fold the finished khachapuri in a pile, richly smearing each with butter.
Recipe 4. Georgian Megrelian Khachapuri
Ingredients
- 25 g of fresh yeast;
- half a kilo of flour;
- 30 g sour cream;
- 400 ml of warm milk;
- yolk;
- 30 g butter;
- 600 g Suluguni;
- 30 g of sugar;
- table salt;
- 30 ml of sunflower oil.
Method of preparation
1. Pour warm milk into a cup, and dissolve sugar, yeast and salt in it. Add two types of oil. Stir.
2. Add some flour to the parts and knead the not too stiff dough. Cover with foil and put on the proof in the heat for an hour.
3. Suluguni rubbed on a coarse grater. Put the butter in the filling and mix.
4. Roll out the cake with a diameter of about 20 cm. Put grated cheese in the middle. We collect the edges of the dough in the center and properly fasten. Carefully, so as not to tear the dough, roll it into a flat cake according to the diameter of the mold. 5. Transfer the khachapuri to the form, lubricate with a beaten egg and make several punctures. Sprinkle with cheese on top and send to the oven for 20 minutes. We bake at 220C.
Recipe 5. Georgian Khachapuri with Lobiani Bean
Ingredients
- hops-suneli;
- two onions;
- 500 g wheat flour;
- 250 g beans;
- fresh yeast - 20 g;
- salt and black pepper;
- 100 g butter;
- one and a half cup of warm water.
Method of preparation
1. Dissolve the yeast in warm water. Pepper, salt and knead the dough, gradually pouring flour. Cover with a linen napkin and leave for an hour warm, swatting a couple of times.
2. Soak the beans for the night. Then boil it until soft. Cool and twist through the meat grinder.
3. Onion finely crumble and fry until light ruddy. Then add the beans, pepper, salt. Add the hops-suneli and half the butter. Mix well.
4. Pour the dough with ghee and knead well. We divide it into equal parts. In the middle of the rolled dough put a couple of spoons of filling. We fill the edges in the center.
5. Roll out the obtained khinkali into a flat cake without pressing down with a rolling pin. We spread khachapuri on deco. We bake until golden brown at 220C. Fold up the pile, richly greased with butter.
Recipe 6. Georgian Khachapuri in Imeretinsky
Ingredients
- butter;
- two glasses of wheat flour;
- half a kilo of Adyghe cheese;
- an egg;
- salt;
- 50 ml of sunflower oil;
- sour cream - glass.
Method of preparation
1. Cross flour into a bowl. In the center make a funnel, and pour sunflower oil into it. Add salt and mix in egg white. Stir and, gradually adding sour cream, knead the dough. Form a ball out of it, wrap it in a film and leave it to rest for half an hour.
2. Coarsely rub the cheese, add a piece of butter and raw yolk.
3. Spread the dough into eight pieces. Each roll is not too thin
4. In the center lay out the cheese filling and connect the edges in the center. Turn the resulting bag over and roll it across the diameter of the pan. 5. Put khachapuri on a dry hot skillet and fry for about five minutes. Then turn, cover and cook for another three minutes. Fold the hot khachapuri in a pile and grease abundantly with butter.
Recipe 7. Georgian khachapuri with potatoes and cheese
Ingredients
- an egg;
- 100 g margarine;
- 100 g sheep cheese;
- 300 g boiled potatoes;
- 10 g of sugar;
- baking soda;
- 130 g sour cream;
- 320 g flour;
- salt kitchen.
Method of preparation
1. Mash margarine. In a separate bowl, mix the sour cream with sugar, soda and salt. Stir until sugar crystals dissolve. Add sour cream to margarine. Knead the dough, gradually pouring flour.
2. Boil peeled potatoes until tender. Mash mashed. Eat sheep cheese finely grate. Combine mashed potatoes with cheese and mix.
3. Make a thick sausage out of dough and cut it into large chunks. Each roll into a cake. In the middle, put the stuffing and tweak the edges to the center. Mash the ball with your palms into a flat cake, as thick as a centimeter.
4. Put on a baking sheet and brush with a beaten egg. Bake for 20 minutes at 220C.
Khachapuri in Georgian - tips and tricks
- To keep the filling from scattering, add butter to it.
- It is better to knead Khachapuri with a filling in the cake with your palms, so there is a greater chance that the dough will not break.
- The filling will be tastier if it is made from several sorts of cheese.
- Fold the hot khachapuri in stacks, greasing each with plenty of butter.
- Khachapuri in Georgian is served as an independent dish, or instead of bread.
