Khachapuri with cheese, step by step photo recipe. Cooking khachapuri according to delicious recipes

21.10.2019

Georgian cuisine has always been distinguished by an incredible abundance of delicious and variety of dishes, skillful combination of all kinds of spices in them, saturation fine fragrances and some mystery in the names of dishes. For example, khachapuri. Hearing such a name, fantasy begins to draw some intricate, exquisite dish, but in reality it turns out that it is simple, incredibly tasty and easy to prepare, which is a pie or flat cake made of dough 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. Ready dough you can buy it, 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 yogurt (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, big piece should 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 top 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 tasty 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 pieces of a round or oval shape 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. For the filling, not very salty soft cheese (Imeretinsky) is used, but you can take 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 it in the oven for 1 minute so that the protein curls up and the yolk remains liquid. A broken off small piece of khachapuri is dipped in an egg and eaten. Satisfying, fast - 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
greenery.

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 in kefir, vegetable oil, salt and sugar, beat in the 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 a 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 flatbread, like pizza, having previously smeared the surface with an egg. The ingredients are for one large tortilla, 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 curd 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 filling 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 it 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 - Georgian National dish, which is a pie or cake made of dough with cheese filling inside. To say that it is delicious is to say nothing, it is simply impossible to stop. But the most important thing is that such yummy can be easily prepared at home, you just need to use the secrets of real masters.

Khachapuri - general principles and cooking methods
IN different areas Georgia has its own peculiarities of making flat cakes. They are made closed on all sides, open in the form of a boat or envelopes.

Real dough for khachapuri should be kneaded on yogurt. Unfortunately, you can’t buy it everywhere here, so sour milk (yogurt), kefir, sour cream is quite suitable.

If it is not possible to buy matsoni, you can cook it yourself. We heat slightly 3 liters of milk, add a spoon or two of sour cream or kefir, close the lid, wrap it with a towel. Let the mixture stand for two hours at room temperature, and then rearrange it in the refrigerator. The mass should thicken.

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.

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.

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, you need to preheat the oven and make the filling. If the cheese is very salty, for example, cheese, it is pre-soaked for two to five hours. To speed up the process, a large piece is cut into smaller slices. Then it is crushed and mixed with herbs.

Khachapuri - the most delicious recipes

Pickled or hard cheeses are used for the filling, they can be mixed with cheese or cottage cheese. Although the recipe does not include greens, you can safely add it if you wish. The dough can be made completely on kefir or in half with sour cream, so it will turn out more tender.

Ingredients
hard cheese– 400g
egg - 2 pcs.
kefin - 1 tbsp.
flour - 3 tbsp.
sugar and salt - 1 tsp each
rast. oil - 2 tbsp.
soda - 0.5 tsp
butter for greasing

How to cook

In kefir, stir soda, vegetable oil, salt and sugar, drive in an egg. Add two cups of flour to the resulting mixture. Knead the dough, adding the remaining flour. The main thing is not to overdo it with flour so that the khachapuri turns out tender. Knead the dough well. It should be soft, slightly sticky, but holding its shape well. Leave it at room temperature for about 30 minutes, covered with a napkin.

We rub the cheese on a large grater, introduce the egg and mix. If there is greens, you can cut it and add it to the filling.

We form the dough with a long sausage, cut into 8-10 pieces. Each roll into a cake and lay out the filling. We collect the edges at the top in the center and pinch well. Flip seam side down and roll out with a rolling pin. We turn the cake over again and roll it out, making sure that the dough does not become too thin and does not burst.

Put the finished cakes on a dry frying pan and bake over medium heat. When one side is browned, flip over to the other. If the khachapuri turned out to be thick, then for complete baking, the pan must be covered with a lid. Lubricate the finished cakes with oil.

A feature of this type of pie is the open top. Soft, not very salty cheese is used for the filling. 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 khachapuri is baked, you can release into its middle a raw egg(chicken or a couple of quail) and put in the oven for a minute so that the protein curls up. The yolk should remain liquid. A broken off piece of khachapuri is dipped into it.

Ingredients
Soft cheese - 400 g
Egg - 1 pc.
Greenery
Sour cream - 1 tbsp.
Flour - 3 tbsp.
Butter - 50 g
Salt - 1 tsp
Soda - 0.5 tsp

How to cook

Put cold butter into the sifted flour and chop it with a knife, add soda and salt, sour cream and knead the resulting mass for at least 15 minutes. The dough should be plastic. Leave it to rest in the refrigerator for half an hour.

Grind the cheese for the filling, drive in the egg and add the chopped greens. Salt to taste.

Divide the dough into 8 equal pieces and roll them into small balls. Roll out each bun into a cake. Now it remains to collect the cake in the boat. To do this, lift one edge and begin to roll it into a roll. We only reach the middle. Next, on the opposite side, again raise the edge and also roll it up to the middle with a roll. We pinch the ends so that the filling does not fall out.

We spread the cheese with herbs, level the filling to the very edges. This will result in an open top boat. Bake in preheated oven for 20 minutes, they should be lightly browned.

We pull out, drive an egg into the center and send it back to the oven for just a couple of minutes. You can put butter in a hot boat.

A feature of Megrelian khachapuri is that the filling is laid out not only inside, but also on top of the cake, having previously smeared it with an egg. Instead of suluguni, you can take not too salty cheese.
Ingredients:
suluguni cheese - 350g,
yolk - 1 pc.
water - 200 ml
flour - 300 g
sugar - 1 tbsp.
salt - 1 tsp
dry yeast - 0.5 tsp
margarine - 50 g

How to cook
We introduce salt and sugar into warm water, stir, add yeast and flour. Knead a thin yeast dough. At the end, add softened margarine, knead the homogeneity and put in a warm place for proofing for an hour and a half. Cover the bowl with a towel.

We rub the cheese on a large grater. We knead the dough that has come up, roll it into a cake, put the filling on it, collect the edges and pinch in the center. Roll out the khachapuri with a rolling pin on both sides, then make a hole in the middle.

We shift the cake onto a greased baking sheet and grease it with yolk, so a beautiful crust is formed during baking. Sprinkle with the remaining cheese and put in the preheated oven for 20 minutes.
The desire to bake at home melt-in-your-mouth cakes with all kinds of fillings sometimes so great that the most incredible designs capable of making dreams come true come to mind.

Prepare products for making dough. Combine milk with water and heat slightly. Pour the yeast and sugar into the milk mixture, mix and leave warm for 10-20 minutes.

Yeast is activated and a fluffy hat will appear on the surface.

I made the dough in a bread maker. Pour the risen yeast into the bucket of the bread machine and add the egg. Melt the butter, cool slightly.

Set the bread machine mode to "Dough kneading" (I use this mode to knead the dough in 1.5 hours). If you knead the dough by hand, then add yeast, egg, melted butter, salt, flour into a deep bowl, knead soft and tender dough, leave in a bowl, covered with a towel, in a warm place for 1.5 hours. The dough will rise well.

Put the finished dough on a floured table or on a silicone mat and knead well.

Divide the yeast dough into 4 parts (as a result, we will get 4 khachapuri with cheese).

Roll each piece of dough into a circle with a rolling pin.

Grate cheese on a small grater.

Gather the dough into a bag so that the filling is inside.

Grease hot homemade khachapuri with cheese with butter.

Serve mouth-watering, delicious khachapuri with cheese, made from yeast dough, hot to the table.

Bon appetit!

Hello my dear food lovers! Today we will touch a little on Georgian cuisine, namely, we will find out what it is real recipe khachapuri with cheese.

Let's find out the special subtleties of cooking khachapuri among different nationalities. This unusual and aromatic dish can be prepared from different types dough and various recipes.
Let's find out how to cook such a dish at home, and consider some recipes step by step.

First, let's figure out what the dough for creating khachapuri is. You can prepare a dish from puff, unleavened and yeast dough.
It is believed that real dough is made on yogurt. This fermented milk product can be made independently.

To do this, you need to heat three liters of milk, put 2 tablespoons of sour cream to it, and then close the dish with a lid and wrap it in a towel. The product should be infused for 2 hours, and then put in the refrigerator.

You need to wait until the mass thickens. If there is no matsoni, then you can make it on kefir.
The shape of khachapuri can also be different. They are made closed or open, as well as oval, triangular, and also having the form of an envelope.

It is especially important that the dough layer is thin, the thinner the better.

You can make cakes in a pan or in the oven. The resulting dish is smeared with melted butter.

What cheese to choose for khachapuri?

Traditionally, Imereti cheese is used to make khachapuri, but pickled or soft cheeses, such as feta cheese or suluguni, are also suitable.

Khachapuri with cheese and cottage cheese is also popular.
Chopped greens are often added to the filling: dill, cilantro and parsley. Also, the following products can be added to the filling: mushrooms, potatoes, ham and minced meat.

Some interesting information about khachapuri

Everyone considers khachapuri to be Georgian, but to be precise, it is Caucasian, because each region can offer its own recipe for the dish.

The word khachapuri is translated as bread and cheese. Hacho is bread and puri is cheese.

The dish has been around for a very long time.
Depending on the region, this dish may have a different appearance and taste. Cakes in Adjarian look like boats.

And the product in marl style has round shape. It is stuffed with Imeretian cheese.

cooking secrets

The Internet has a large number of interesting recipes with photo. But there are certain rules that apply to any recipe.
The amount of flour is indicated, but in different recipes this product may require more or less.

The texture of the dough should be soft, no need to use a lot of flour. It should lie down for some time.

If the cheese is too salty, then it must be soaked for several hours.

The most delicious recipes

So, let's look at the most interesting recipes.

Adjarian khachapuri recipe

The dough for such cakes is made on the basis of yeast, on dough. Khachapuri look like boats with an egg baked inside.
To prepare a dish with filling and egg, you will need the following ingredients:

warm water and milk 1 glass;
a bag of yeast;
3 tablespoons of oil;
eggs;
a spoonful of granulated sugar;
0.5 kg of flour.

You need to prepare like this:

Make a dough, and on its basis the dough is kneaded.
While it rises, make the filling.
Grate 0.5 kg of cheese and add two eggs.
Salt the filling, add herbs and spices.
Divide into 6 parts and roll out cakes from them.
Put the filling in the middle and spread it out.
Sculpt the boat.
Put khachapuri on parchment and bake in the oven until half cooked.
Before the dough is fried, break a raw egg into the middle of the boats and add greens.

Georgian Khachapuri

To prepare this dish you will need the following ingredients:

500 gr flour;
0.5 cups of milk;
3 eggs;
0.5 kg of sour milk cheese;
200 gr butter;
salt.

This is a simple recipe, because there is nothing superfluous in it.

To prepare, sift the flour into a bowl, and then make a hole in the flour into which pour the milk. Then beat in 2 eggs.
Knead the dough first with a spatula and then with your hands.
For the filling, sour-milk cheese needs to be kneaded and salted.
Divide the dough into 5-6 parts, roll them into a thin cake.
Then dip each cake in boiling water for 10 seconds, and then rinse cold water. This must be done quickly.
Then put the cakes on a baking sheet and put pieces of butter and stuffing on them. Lay the second cake on top, and then another filling.
The top cake should be greased only with butter. Brush the top with the egg.
Bake in the oven for 40 minutes.

Abkhaz Khachapuri

Try to make khachapuri in Abkhazian style. Interestingly, in Abkhazia such cakes are called khachapur or Abkhazian achash.
Here's what you need to prepare the dish:

130 gr butter;
1 kg of Adyghe cheese;
1 kg of flour;
500 ml of high-fat kefir;
egg;
1 tsp dry yeast;
half a teaspoon of sugar and salt.

The main stages of preparation:

First, make a yeast starter. To do this, pour warm water into a glass, pour yeast, a tablespoon of flour and sugar. Leave the mixture for 15 minutes.
Then sift the flour into a large bowl and make a well in the middle. Pour the sourdough and egg into it.
Knead the dough, periodically adding kefir and butter.
The dough should be kneaded until it becomes elastic.
Transfer it to a suitable cup and place it in a warm place for an hour.
Then prepare the filling. Grate the cheese and chop it.
Share the dough and cheese. For each khachapur, 200 grams of cheese filling and dough should go.
Roll out each piece of dough to 3 cm thick.
Shape the cheese into a ball and put it in the middle of the cake.
After that, wrap the ball with dough and roll out a cake from it 1 cm thick.

Put the rolled cake on a baking sheet, and make a hole in the middle so that the steam comes out. Then bake the dish in the oven for 15 minutes.

You can watch the video for cooking details.

Imeretian Khachapuri

To make such cakes, prepare the following set of products:

400 gr cheese;
egg;
a glass of kefir;
3 cups flour;
egg for dough;
sugar and salt;
2 tbsp vegetable oil;
0.5 tsp soda;
50 gr oil for lubrication.

Cooking like this:

Stir soda in kefir, add vegetable oil, sugar, salt and egg.
Add flour to the mixture and knead the dough. There should not be too much flour to make the dough softer. Leave it for half an hour in the refrigerator.
Grate the cheese coarsely, add the egg and herbs.
Divide the dough into pieces and roll out the cakes and put the filling. Gather the edges at the top and pinch in the center.
Press the bag down and roll it out with a rolling pin. Then turn over and roll out again.
Put the finished cakes in a dry frying pan and bake.
When one side is browned, turn over. You can cover with a lid so that the cakes are well baked.

Put the finished khachapuri on a dish and brush with oil.

Delicious lavash cakes

Quick khachapuri can be made from pita bread.

To do this, you need a thin ready-made pita bread in the amount of 1-2 pieces, as well as such products:

300 gr of cottage cheese;
suluguni or Adyghe cheese 300 gr;
2 eggs;
salt, spices;
100 gr butter.

Here are the main preparation steps:

Lavash cut to the width of the baking sheet.
For the filling, mix cottage cheese, cheese and spices. And then put in the butter.
Put the stuffing on the pita bread thin layer.
Then roll the pita bread into a roll.
Top the surface with beaten yolk and place in the oven.

You can make closed envelopes or a closed pie from pita bread.

lazy dish

Prepare lazy khachapuri.

Prepare the following ingredients for it:

300 gr of hard cheese;
300 gr sour cream;
2 eggs;
100 gr greens;
3 tbsp. l. butter and flour.

You need to prepare the dish like this:

Mix all the ingredients into a homogeneous mass.
Pour oil into the pan.
Pour the dough with a spoon. You need to fry on both sides, like.

Khachapuri with cottage cheese

To make this dish you will need the following ingredients:

0.5 liters of kefir;
4 cups flour;
egg;
2 tbsp. butter and cottage cheese;
salt and half a teaspoon.

Cooking:

Knead the dough from these components.
Then prepare the filling. To do this, take 500 grams of cottage cheese, an egg, herbs and a little cheese.
Add a little oil to the mass.
Roll out the cakes in a thin layer, and then put the filling in the middle.
Carefully roll out the finished cake, and put the filling in the middle. Pinch the edges.
Fry the tortilla in a non-stick pan.

For children, you can make cakes from curd mass with the addition of candied fruits, raisins and dried fruits.

I hope that your khachapuri will be a success. If you have your own, share it in the comments.

Bon appetit and see you soon!

Perhaps the most common type of Georgian pie. Adjarian khachapuri is prepared in the form of a boat with chicken egg above. Such a pie is baked in two stages, 5 minutes before the end of cooking, you need to get it and break the egg on top. If you add it immediately, then a long heat treatment will make it too dry, and it should be the consistency of scrambled eggs.

1-2 servings
40 minutes
5 steps

Ingredients:

For test:

Wheat flour 250 g
Dry yeast 2 g
Margarine or butter 35-40 g
Milk 1.8% fat 125 ml
Warm water 40 ml
Vegetable oil 1 tsp
sugar pinch
Salt pinch

For khachapuri:

Suluguni cheese grated 200 g
Eggs 2 pcs.
Wheat flour 1 tbsp. l.
Butter melted 1 tsp
Sour cream 1 tbsp. l.
Butter 2 small sticks

STEP 1

For the dough: flour kitchen machine bowlMoulinex QA5001B1combine with soft margarine and mix. IN warm water dissolve sugar, salt and yeast. When the sugar dissolves, pour the liquid into the flour, add warm milk, vegetable oil and mix well. Cover the dough with cling film and leave at room temperature until it doubles in size. Then roll the dough into a ball. You can cook khachapuri or put the dough in the refrigerator, after wrapping it in cling film.

STEP 2

Put a ball of dough for khachapuri on a floured table and roll it into a round cake.

STEP 3

From above, distribute 100 g of grated suluguni cheese in the form of two strips and cover the cheese from the edges to the center with dough, pinch the edges and blind the khachapuri in the shape of a boat.

STEP 4

Mix sour cream with 1 egg and brush with the resulting khachapuri mixture. Pour the remaining 100 g of suluguni into the center of the "boat".

STEP 5

Bake khachapuri in the oven at 220 degrees until golden brown(6-12 minutes). Then carefully place a raw egg in the center. Bake for 1-2 more minutes. Spread hot khachapuri on top with melted butter. Insert a stick of butter into the center on both sides. Butter 2 small sticks

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