Lazy khachapuri - everyone feasts! Add lazy khachapuri to the piggy bank of your favorite recipes

Lazy khachapuri - everyone feasts! Add lazy khachapuri to the piggy bank of your favorite recipes

Khachapuri - delicious cakes from unleavened dough with cheese, a masterpiece of Soviet, Caucasian “fast food” and the topic of numerous battles on culinary forums.

Dear housewives! It doesn’t matter if they are placed in khachapuri suluguni or not. T

This will be puffy or simple.

The main thing that your homework asked and asked for supplements.

It is so?

Well, then let's start with simple recipes!

Lazy khachapuri - general principles of preparation

• Lazy khachapuri can be prepared from a ready-made puff semi-finished product - non-yeast dough or knead it yourself using quick recipes on sour cream, carbonated mineral water or kefir. Often such products are made from thin pita.

• They can be with and without filling. The cheese in this case is added to the dough. Lazy khachapuri is fried in a frying pan with little or no cream or vegetable fat. Often they are baked in the oven.

• As in the case of pizza, you can deviate from the canonical requirements and use several types of cheese for the filling. The taste of this dish will only benefit.

• In the traditional khachapuri, goat cheese is put as a filling, and we put different sorts of cheese in the lazy khachapuri: hard, suluguni, cheese or cottage cheese.

• Khachapuri is often served with first courses, meat or vegetable side dishes. They are just as good as a separate dish. The taste of hot khachapuri is significantly different from the cold. But also cooled, they are not less tasty.

Lazy khachapuri made of thin pita in a pan (with hard cheese and cheese)


• 50 gr. hard "Kostroma" cheese;

• 60 gr. lightly salted cheese;

• one sheet of thin pita;

• 15% sour cream;

• refined oil, lean.

Cooking Method:

1. Cut the lavash into two parts so that you get two rectangular sheets of the same size.

2. Smear one sheet of sour cream and rub it with Kostroma cheese.

3. Cover the cheese filling with a second sheet and grease it with sour cream. Coarsely rub the cheese on it and leave for 15 minutes. 4. After that, fold the opposite edges to the middle and lightly overlap one another. Gently press down the resulting roll with your hands.

5. Using a sharp knife, cut the roll into pieces about 5 cm thick.

6. In a pan, well heat a little bit of vegetable oil and put the products in it with a “seam” down. When the bottom is well browned, turn and fry the other side.

7. Serve khachapuri hot with sour cream.

Lazy khachapuri from thin pita in the oven (with hard cheese)


• Armenian (thin) pita bread - 6 pcs .;

• four eggs;

• 150 ml of fat pasteurized milk;

• half a kilo of any unsalted hard cheese;

• 50 gr. natural 72% oil.

Cooking Method:

1. At the lowest heat, melt the butter, then cool it well.

2. In a small bowl, break three eggs. Add chilled butter to them and whisk well.

3. Cut each pita into four equal parts. Cheese rub in large chips.

4. Take one piece of pita bread and grease it well with egg mass. Put a second on it and grease it too. Repeat this procedure until all four pieces of one pita are gone. Lubricate the surface of the latter, and spread on its middle grated cheese (2 tablespoons).

5. Then fold everything into an envelope and set it aside. In the same way, form khachapuri from the remaining lavash.

6. When all the khachapuri are ready, put them in a bowl with the remaining egg mixture and leave in it for a minute. Then turn it over and let it soak for another minute.

7. Cover the baking sheet with parchment and place the khachapuri on it, slightly receding from each other.

8. Preheat the oven to 180 degrees, place the roaster with the products in it and bake. 20 minutes will be enough for the khachapuri to brown well and the cheese filling melted.

9. Put the hot products on a wide plate and serve as an independent dish hot.

Fried lazy khachapuri with greens on sour cream


• 200 grams of fat sour cream;

• eggs - 2 pcs .;

• vegetable oil;

• two full spoons of flour;

• average bunch of young fennel; • 250 gr. "Kostroma" or "Russian" cheese.

Cooking Method:

1. Wash the dill, dry well on a towel and chop with a knife. Scratch large cheese.

2. Put sour cream in a bowl, break eggs. Add cheese chips, chopped greens, lightly salted slightly. You can season your own with spices or ground pepper. Stir, but do not whisk!

3. Enter, stirring, sifted flour. Get a homogeneous mass, without lumps.

4. Pour vegetable oil into the pan so that it only slightly covers its bottom. Put the dishes on a small fire and wait until the oil warms up well, but does not heat up.

5. Gently pour the dough onto the hot oil and spread it over the whole pan with a spatula or spoon. Cover with a lid.

6. After 3-4 minutes, remove the lid, turn the cake, and fry the other side for the same amount of time. Cover this time, do not cover.

Lazy khachapuri in a puff pastry oven (with cheese and suluguni)


• packaging of yeast-free puff semi-finished product;

• 100 gr. lightly salted sheep cheese;

• 300 gr. Suluguni (not smoked);

• 100 gr. natural butter;

• two eggs.

Cooking Method:

1. Mix the crumbled cheese with a large cheese crumb. Add soft butter, egg and mix vigorously with a fork.

2. Separate the yolks from the proteins of the second egg and beat well separately.

3. Thawed dough, divide it into two approximately equal halves and roll each into a large square, about 0.3 cm thick.

4. Cut large squares into four small ones, smearing each one with whipped protein.

5. Then in the center of the small squares of dough, lay out a little stuffing and carefully fasten the edges of the products. After that, lightly pressing the rolling pin, lead it several times on each piece, rolling it with a square. Fold the corners over the center of the product and glue them well together with pre-lubricated protein.

6. Cover the baking sheet with a sheet of foil or parchment. Spread khachapuri on it and grease the product with whipped yolk.

7. Put khachapuri in a heated oven and bake until golden brown. The best temperature is 190 degrees.

Lazy khachapuri on carbonated mineral water (with curd and cheese)


• a glass of highly carbonated mineral water;

• granulated sugar - 2 tbsp. l .;

• four spoons of pure sunflower oil;

• 300 gr. any fatty cheese (hard);

• eggs - 2 pcs .;

• 200 gr. cottage cheese;

• a small piece of unsalted butter, about 40 grams;

• four cups of white flour.

Cooking Method:

1. Whisk the eggs with a teaspoon of salt and sugar until the bulk components dissolve.

2. Pour in mineral water and beat the mixture well again.

3. With continuous stirring, enter the crossed flour in small portions and knead the very soft dough on the table. Make sure it doesn't stick to your hands.

4. Transfer the dough bowl to a bowl, cover and refrigerate for half an hour.

5. In a deep bowl, mash the cottage cheese with a fork and grate the cheese into a large grater. Add a small pinch of salt, slightly pepper and mix.

6. Roll a thick rope out of dough. Cut it into pieces and roll it out into a cake. Put about two spoons of filling on the center of the cakes. Assemble the edges over the filling and tighten tightly. The product will be in the form of a bag. Put it on the table and slightly flatten it with your palm.

7. Then put the blanks in oil heated in a frying pan. It should not be much, it is enough that it only slightly covered the bottom of the pan.

8. Fry on both sides to an appetizing orange-golden crust. After removing khachapuri from the pan, brush them well with a piece of butter. For convenience, pin the oil on the plug.

Lazy khachapuri in a frying pan without butter (with suluguni, cheese and hard cheese)


• white baking flour. / S. - 300 gr .;

• 125 ml of fat kefir;

• 20% sour cream - 175 gr .;

• half a spoonful of salt (evaporated) and soda;

• spoonful of sugar;

• 100 gr. salted sheep cheese;

• 150 gr. uncooked suluguni;

• 72% butter - 125 gr .;

• hard, fatty cheese (homemade) - 100 gr.

Cooking Method:

1. Take a deep bowl and mix in it kefir with 125 gr. sour cream. It is advisable to take lactic acid products warm, so put them in advance from the refrigerator. You can warm the sour cream and kefir, if they are in plastic packaging, directly under a stream of warm water. 2. Add granulated sugar, salt and baking soda to the lactic acid mixture. Stir everything with a spoon and wait 10 minutes.

3. To a liquid state, melt 100 g., Most of the oil. When chilled, put it in a fermented milk mixture and mix well.

4. Put the remaining oil in a separate deep bowl and leave to warm to soften well.

5. Knead the dough, filling the flour in small pieces. Then put it on a floured table and knead well. Cover with a linen towel and leave for a quarter of an hour.

6. In a bowl with softened butter on a large grater, rub the cheese, hard cheese and suluguni. Add the remaining sour cream, mix until smooth.

7. Divide the dough into four equal parts and make cakes out of them. On each lay out the cheese filling and wrap the edges to the middle. Carefully blind and turn the scones seam down.

8. Then, with a rolling pin, lightly roll the products to a thickness of 1 cm.

9. Fry khachapuri in a heated frying pan without oil on both sides until you get a delicate golden color.

Lazy khachapuri - cooking tricks and useful tips

• To make lazy khachapuri more tender, it is desirable to fry them not in vegetable oil, but in butter or bake in the oven.

• If the dough contains a significant amount of fat, oil for frying can not be used.

• Cheese toppings and dough should be in about equal amounts. This is the basic rule for making khachapuri.

• The thickness of the cakes should not exceed one centimeter so that they are well roasted or baked.

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