Khachapuri is a national Georgian dish. It got its name from the words "bread" and "cottage cheese". There are many types of baking. Each settlement has its own recipe for making this tortilla. They vary in shape and taste. Khachapuri in Adzharian style is prepared in the form of a boat, Marl, Imereti have the shape of a circle.
Khachapuri in Georgian - basic principles of preparation
Khachapuri is baked from yeast, fresh and even puff pastry. Real Georgian cakes are cooked in special ovens, but in modern kitchens they are fried in a pan or baked in the oven.
Real khachapuri is made from dough based on fermented milk products. For this, curdled milk, kefir or yogurt are suitable. Sift the flour with a slide, make a recess in which eggs are driven in, pour yogurt and knead the dough not too tight. Cover with a towel and leave to rest.
The dough is rolled into a tourniquet and cut into large pieces. Each is rolled into a cake. In the middle lay the beginning and collect the edges of the dough to the center. Then they roll it again, trying not to put pressure on the rolling pin. In general, it is better to stretch the cake with your palms.
If you cook khachapuri from yeast dough, then it is better to bake them in the oven, and from unleavened fried in a pan on both sides.
Khachapuri can also be made from puff pastry. Of course, these 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 herbs.
Recipe 1. Khachapuri in Georgian with cottage cheese
Ingredients
100 ml of sunflower oil;
flour - 200 grams;
a bunch of dill;
cold water - 100 ml;
egg;
cottage cheese - 150 g;
salt is a pinch.
Cooking method
1. Sift the flour into a bowl with a slide. We make a funnel, pour vegetable oil and cold water into it. Solim. Knead a soft dough that will not stick to your palms. We shift it into a bag and send it for half an hour to the refrigerator.
2. Remove the chilled dough from the refrigerator. Roll up the sausage and cut into large pieces. Each rolls into a circle, 5 mm thick.
3. Knead the cottage cheese with your hands or rub through a fine sieve. We drive an egg into it and add fresh dill, previously chopped. Salt and mix.
4. In the center of the circle we put a couple of spoons of cottage cheese. The edges of the dough are collected to the center. Turn the bag over and knead the palms across the diameter of the pan.
5. Fry in a hot frying pan from two sides until golden brown. Put the khachapuri in a pile, greasing each with butter.
Recipe 2. Georgian Adjarian Khachapuri
Ingredients
Dough
warm milk - a glass;
7 g dry active yeast;
sunflower oil - 50 ml;
500 g flour;
egg;
common salt;
5 g of sugar.
Filling
sulguni cheese;
butter;
six eggs + 1 for smearing.
Cooking method
1. Pour warm milk into a deep bowl. Put yeast and sugar in it. We drive in the egg. Adding the flour in parts, knead an elastic, smooth dough. Take a deep pan and grease the walls and bottom with oil. We shift the dough into it and cover it with foil. We put in heat for an hour. After the allotted time, we knead the dough and stand for another half hour.
2. We divide the approached dough into six identical parts. We crush each piece with hands greased in oil, forming a cake.
3. In the center we put the grated cheese. The edges are joined, forming a semblance of a boat. Shake the egg with a fork and grease the edges with it.
4. Transfer the khachapuri to the deco and send it to the oven for half an hour. We bake at 200 C. Drive an egg into each "boat", slightly salt and put in the oven again. Bake until grasped protein. Put the finished khachapuri on a plate and put a piece of butter on top.
Recipe 3. Georgian Khachapuri with meat
Ingredients
Dough
200 g of warm milk;
Wheat flour;
filtered water - 400 ml;
egg;
quick dry yeast - sachet;
30 ml of sunflower oil;
table salt.
Filling
a kilogram of meat tenderloin;
salt;
three onions;
ground red pepper;
100 g of chilled butter;
5 g hops suneli.
Cooking method
1. From the listed ingredients, knead the soft dough. We cover it with a linen towel and leave it warm to come up.
2. We wash the meat under the tap, dry and cut into large pieces. We clean the onion, cut into four parts. We twist the meat with onions in a meat grinder. Add minced hops and butter to the minced meat. Pepper and salt. Mix thoroughly with your hands.
3. Put the dough on the table, sprinkle it with flour, and divide it into identical pieces. Roll them into balls and cover with a linen towel.
4. Roll out. Put the meat filling in the center and collect the edges of the dough in the middle. We close it up tightly, turn it over and knead the palm with a palm.
5. Put the khachapuri on a baking sheet, and bake at 180 C, greasing with a beaten egg, 20 minutes. Put the finished khachapuri in a pile, greasing each one with butter.
Recipe 4. Georgian Mingrelian Khachapuri
Ingredients
25 g of fresh yeast;
a pound of flour;
30 g sour cream;
400 ml of warm milk;
yolk;
30 g butter;
600 g of suluguni;
30 g of sugar;
salt;
30 ml of sunflower oil.
Cooking method
1. Pour warm milk into a cup and dissolve sugar, yeast and salt in it. Add two types of oil. Mix.
2. Pour the flour in parts and knead the dough not too steep. We cover with a film and set for proofing in heat for an hour.
3. Rub the Suluguni on a coarse grater. Put butter in the filling and mix.
4. Roll a cake with a diameter of about 20 cm. In the middle we put the grated cheese. We collect the edges of the dough in the center and fasten them together. Carefully, so as not to tear the dough, roll into a cake according to the diameter of the form.
5. Transfer the khachapuri to the mold, grease with a beaten egg and make a few punctures. Sprinkle with cheese on top and leave for 20 minutes in the oven. Bake at 220 C.
Recipe 5. Georgian Khachapuri with Lobiani Beans
Ingredients
hops-suneli;
two onions;
500 g of wheat flour;
250 g of beans;
fresh yeast - 20 g;
salt and black pepper;
100 g butter;
one and a half glasses of warm water.
Cooking method
1. Dissolve the yeast in warm water. Pepper, salt and knead the dough, gradually adding flour. Cover with a linen napkin and leave it warm for an hour, curing a couple of times.
2. Soak the beans overnight. Then boil it until soft. Cool and twist through a meat grinder.
3. Finely chop the onion and fry until light brown. Then add the beans, pepper, salt. Add the suneli hops and half the butter. Mix well.
4. Pour the dough with ghee and knead well. Divide it into equal parts. In the middle of the rolled dough, put a couple of spoons of the filling. We cover the edges in the center.
5. Roll the resulting khinkali into a cake without pressing it with a rolling pin. Spread khachapuri on deco. Bake until golden brown at 220 C. Fold in a stack, generously greased with butter.
Recipe 6. Georgian Khachapuri in Imereti style
Ingredients
butter;
two glasses of wheat flour;
half a kilogram of Adyghe cheese;
egg;
salt;
50 ml of sunflower oil;
sour cream - a glass.
Cooking method
1. Transfer the flour into a bowl with a slide. Make a funnel in the center, and pour in the sunflower oil. Add salt and beat 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. Cheese coarsely, add a slice of butter and raw yolk.
3. Divide the dough into eight pieces. Each roll is not too thin
4. Put the cheese filling in the center and connect the edges in the center. Turn the resulting bag over and roll around the diameter of the pan.
5. Put on a dry hot pan khachapuri, and fry for about five minutes. Then turn over, cover and cook for another three minutes. Put the hot khachapuri in a stack and grease generously with butter.
Recipe 7. Georgian Khachapuri with Potatoes and Cheese
Ingredients
egg;
100 g margarine;
100 g sheep sheep cheese;
300 g of boiled potatoes;
10 g of sugar;
baking soda;
130 g sour cream;
320 g flour;
kitchen salt.
Cooking method
1. Mash the margarine. In a separate bowl, mix sour cream with sugar, soda and salt. Stir until sugar crystals dissolve. Add the sour cream mixture to the margarine. Knead the dough, gradually pouring flour.
2. Boiled peeled potatoes until cooked. Mash in mashed potatoes. Finely rub the sheep’s cheese. Combine mashed potatoes with feta cheese and mix.
3. Make a thick sausage from the dough and cut into large slices. Each roll into a cake. In the middle, put the filling and pinch the edges to the center. Mash the ball with your palms into a cake, a centimeter thick.
4. Place on a baking sheet and brush with a beaten egg. Bake for 20 minutes at 220 C.
Khachapuri in Georgian - tips and tricks
To prevent the filling from crumbling, add butter to it.
It is better to mash a khachapuri with a filling in the cake with your palms, so there is a better chance that the dough will not break.
The filling will turn out tastier if cooked from several varieties of cheese.
Fill the hot khachapuri with a heap of grease each with butter.
Khachapuri is served in Georgian as an independent dish, or instead of bread.
