Georgian national cuisine is simply unthinkable without this unique dish. Khachapuri is a cheese cake, the recipes of which are inherited. They can be so radically different from each other that common roots will be preserved only in the name. Now this delicacy is quite possible for us to try. To do this, it is not necessary to visit a Georgian restaurant, everyone can cook khachapuri at home. The main nuances and recommendations for successful cooking, as well as the best recipes, are given in our article.
The classification of khachapuri is quite simple, although in Georgia, not only each region can boast of a unique signature recipe, but literally every family. Flatbreads are made from lean, yeast and puff pastry, and the filling is chosen among traditional Georgian cheeses.
The “classic” dough for khachapuri is prepared on yogurt, a fermented milk product typical of Georgia and Armenia.
It is obtained from specially fermented milk, perfect for quenching thirst on a hot day. Matsoni is drunk by adults and children, you can buy it from us in large supermarkets, but it is much easier to make it yourself.
Georgian yogurt recipe:
- Boil half a liter of fresh cow's milk of good fat content and cool slightly.
- Mix a tablespoon of sour cream with 5 drops of Hilak Forte. You can use other bacterial starters, as well as fermented preparations to restore the intestinal microflora.
- Add the resulting mixture to warm milk, wrap tightly with a towel.
- After 4 - 5 hours, the fermented milk product is ready.
- In the future, the role of the leaven will be played by the finished composition. It is necessary to take it at the rate of a teaspoon per half liter of milk.
Connoisseurs of Georgian cuisine claim that in this way real matsoni is obtained only for 5-6 times of preparation.
If this option is too labor-intensive, you can make khachapuri on kefir, yogurt, sour cream and even sour milk. There are a lot of recipes, so choosing the right one will not be difficult.
How to cook khachapuri: the best recipes
Using step-by-step instructions, you can quickly and tasty cook this amazing dish yourself. Different options for the formation of cakes, a variety of fillings, as well as the ability to choose any suitable dough provide an excellent field for creativity. Turn on your imagination and improve the recipe, as well as cook your own version of khachapuri, it will be appropriate not only for everyday meals, but also for the festive table.
In the classic version, traditional Georgian cheeses are used as a filling for flatbread: brynza, Imeretinsky, Adygei or Suluguni. There are options when the filling for khachapuri is prepared from cottage cheese, beans, fish or meat. Almost any product that can be salted is suitable for this. Airy dough and a slightly spicy filling are the main secrets of the successful preparation of delicious khachapuri.
Required Ingredients:
- kefir or matsoni - 0.5 liters;
- flour - 5 glasses;
- egg - 1 piece;
- oil - 2 tablespoons;
- sugar - 1 tbsp;
- salt - 1 tsp;
- soda - 0.5 tsp
How to cook:
- From all the ingredients, make a soft dough, put in a warm place for "rest".
- Prepare the right toppings. In classic khachapuri with cheese, this is finely chopped (shabby) cheese, greens and an egg.
- Roll out a few cakes from the dough, put the filling inside, leaving a small hole in the middle.
- Optionally, you can fry khachapuri in a lightly greased pan or bake in the oven.
Serve hot with any sauce you like. They are also often used not as a separate dish, but as an addition to a side dish.
Adjarian khachapuri recipe
The dough for this cooking option is desirable to make yeast, on a dough with the addition of vegetable oil. The biggest difference lies in the way the cakes are molded. Outwardly, they resemble "boats" with an egg baked inside.
Required Ingredients:
- a glass of warm water or milk;
- a bag of yeast;
- oil - 3 tablespoons;
- sugar - 1 tbsp;
- flour - 0.5 kg.
How to cook:
- Prepare the dough, knead the dough.
- Let the dough rise while you work on the filling.
- Grate about half a kilo of cheese, add two raw eggs so that the mixture is homogeneous.
- The filling can be salted if the cheese is not too salty in itself. Also add herbs and your favorite spices to the filling.
- Divide the dough into six parts.
- Roll out each part into an oval cake.
- Put the filling in the middle of the cake, evenly distributing it.
- The edges are pinched, forming a "boat".
- “Boats” are laid out on parchment, baked in the oven until half cooked.
- Before the dough is completely fried, a raw egg is broken into the middle of the “boats” and greens are added (optional).
- After three minutes, khachapuri is ready.
The half-preparedness of the yolk in such a recipe is considered the aerobatics of cooking.
True connoisseurs use it as a sauce, dipping pieces of flatbread. Original Adjarian khachapuri will become an original table decoration and will appeal to the most fastidious guests.
Megrelian khachapuri recipe
The subtleties of preparing such a dish are that the filling must be placed inside and outside the dough. It is not too difficult to master this technique, especially since the dough according to this recipe is very obedient and tender. The amount of ingredients is designed for one large serving, if you need to feed many guests, double the serving.
Required Ingredients:
- warm water - 200 ml;
- flour - 300 gr;
- sugar - 1 tbsp;
- dry yeast - 0.5 tsp;
- butter or margarine - 50 gr;
- salt - 1 tsp
Cooking method:
- Knead soft dough from the proposed ingredients, let it rise.
- Grate about 400 grams of hard cheese. Set aside a little - suitable for the "second" filling.
- Mix the remaining cheese with a raw egg, herbs and spices.
- Roll out the dough, put the filling in the middle, lift the edges and pinch in the middle.
- Roll out the shaped cake a little with a rolling pin to make the layer thinner.
- Make a small hole in the middle, about 5-10 mm.
- Transfer the cake to a baking sheet, grease the top with oil and bake.
- At the end of baking, sprinkle with the remaining cheese on the cake and leave until browned.
With this method of preparation, a very interesting and tasty pie with a crispy crust and a soft center is obtained.
Imeretian khachapuri recipe
A separate word must be said about this recipe. Any dough for Imeretian khachapuri is taken, except for puff, as the cakes will be fried in a pan.
The highlight of the dish is in the unique taste of the cheese filling. There is a special Imeretian cheese for this, but it is quite difficult to find it here. A similar taste can be achieved empirically by mixing various combinations of products available to us.
How to replace Imeretian cheese:
- Add three parts of Adyghe cheese to one part of cheese, as well as a little butter, so that the mixture is soft enough.
- Equal proportions of mozzarella and suluguni.
- For one part of suluguni - four parts of cheese.
If the cheese mixture turned out to be too fresh, it is additionally salted. The dough must be rolled out according to the size of the pan used. The filling is laid out in the middle, the edges are carefully pinched. The flat cake is fried in a practically dry frying pan, lubrication with oil is allowed as for pancakes, but not the usual layer for frying. The first side must be fried under a closed lid, after which it is removed. Such khachapuri is a closed pie and is served in portions.
Puff pastry khachapuri recipe
This is, as they say, an option for the lazy. The dough can be purchased ready-made, and if you have the necessary culinary skills, you can make it yourself.
Required Ingredients:
- flour - 0.5 kg;
- oil - 400 gr;
- water - 0.5 cups;
- salt - 0.5 tsp
Cooking method:
- Mix flour with a little oil and dilute with water.
- Knead the dough, salt and refrigerate.
- Roll out the dough with a layer, put a piece of butter, fold it into an envelope.
- Repeat the operation several times.
- As a filling, you can use cheese with chopped boiled egg, herbs and spices.
- Roll out the dough and cut into squares.
- Put the filling in the middle and close with the opposite piece.
- Pinch the edges, brush with beaten egg and bake.
An interesting molding is obtained if triangles are formed from square pieces. To prevent the edges from falling apart, you can use a fork, so they also turn out with an interesting pattern.
Lavash khachapuri recipe
The purchase of ready-made Armenian lavash is an excellent occasion to pamper your loved ones with this wonderful dish. A fairly large and thin pita bread is suitable for this. As a filling, you can use any option, usually these are just available products from the refrigerator.
Required Ingredients:
- thin pita bread - 1-2 pieces;
- cottage cheese - 300 gr;
- Adyghe cheese or Suluguni - 300 gr;
- egg - 2 pcs.;
- salt, spices, herbs - to taste;
- oil - 100 gr.
Cooking method:
- Lavash must be cut to the width of the baking sheet and laid out on the table.
- Take cottage cheese of good fat content, grated cheese and suitable spices: herbs, garlic, salt and seasoning. Stir the mixture, adding butter if necessary.
- Spread the filling in a thin layer on the surface of the pita bread.
- Starting from the edge, roll the pita bread into a roll.
- Top with whipped yolk and send to the oven.
- When serving, brush with butter on top and cut into portions.
You can simply form a closed pie from pita bread, as well as make interesting “envelopes” or “bags”. In general, it is enough to show imagination and make this dish not only tasty, but also unusual in appearance.
There are a lot of recipes for how to cook khachapuri with cheese, but just such a composition is perfect for the first experiment.
Required Ingredients:
- hard cheese - 300 gr;
- sour cream - 300 gr;
- egg - 2 pcs.;
- greens (any to taste) - 100 gr;
- flour - 3 tablespoons;
- oil - 3 tablespoons;
- salt - 1 tsp
Cooking method:
- From all of the above, mix a homogeneous mass.
- The mixture should not be beaten, it is simply necessary to mix until smooth.
- Pour a little oil into a heavy bottomed pan.
- When the oil is hot, drop the batter onto it with a spoon.
- Fry on both sides like pancakes.
Of course, such khachapuri is strikingly different from the classic Georgian dish. However, as a quick snack for a family dinner, they are perfect.
Khachapuri recipe with cottage cheese
Quite adapted to our tastes, this dish is very popular with little gourmets. Having shown a little imagination and changing the already transformed recipe, you can make sweet khachapuri.
Required Ingredients:
- 0.5 liters of kefir;
- flour - 4 cups;
- egg - 1 piece;
- oil - 2 tablespoons;
- cottage cheese - 2 tablespoons;
- salt - 1 tsp;
- soda - 0.5 tsp
Cooking method:
- Quickly knead the dough from the prepared ingredients.
- While the dough is resting, prepare the filling.
- To do this, you can take about half a kilo of cottage cheese, add a little grated cheese, one egg and greens.
- If the mass turned out to be very crumbly, you can add a little butter.
- The cakes are rolled out in a thin layer, the filling is laid out in the middle, the edges are pinched.
- The finished cake must be carefully rolled out again so that the layer is minimal.
- It is necessary to fry such cakes in a pan with a non-stick coating, preferably without oil at all.
The "children's" version of such cakes can be prepared on the basis of curd mass, with the addition of dried fruits and other delicacies. In this case, it is better to bake khachapuri in the oven, rather than fry.
How to cook khachapuri with cheese so that they turn out tender and airy? First, the dough should not be kneaded too much. It is imperative to let it rise, and to mold the cakes as quickly as possible. Secondly, the cakes must be served piping hot, and the already cooled dish should be warmed up in the microwave. The highlight is that melted cheese, coupled with the most delicate dough, is an incredible combination. Other tricks for successful cooking are presented below.
The nuances of cooking khachapuri:
- Too salty cheese must be cut into thin slices and soaked in water for at least three hours. Water must be changed as needed.
- The dough should not be kneaded too long, otherwise the finished dish will turn out to be hard.
- Khachapuri in a pan is fried with a minimum amount of oil, and it is better without it at all.
- Cheese and dough should be approximately the same in volume.
- Khachapuri with meat is made, as a rule, already from the finished filling. It can be minced meat fried with onions, finely chopped sausage or ham, and even just pieces of boiled meat.
Georgian khachapuri has long become a familiar dish in our kitchen. Ease of preparation and consistently good taste give them unprecedented popularity. Almost any product is suitable as a filling for tortillas, and the shape and method of preparation can be chosen among numerous options.
The dough for Georgian flatbread can be made yeast or lean, there are recipes for khachapuri with puff pastry cheese.
The main nuances of cooking are described in the information of our article, as well as the best recipes. Cooking khachapuri is a creative process, so a flight of fancy and a little impromptu is only welcome. Focusing on the ingredients available and the preferences of the family, you can create your own family recipe, which will be reverently inherited by children and grandchildren.
To make delicious Georgian pastries successful, you need to properly prepare the dough for it. For this, homemade fat milk, high-grade flour, high-quality yeast and other products are selected. The following describes how to cook the most delicious dough for khachapuri in various variations.
Ingredients: 7-8 g of instant yeast, 125 ml of homemade milk and filtered water, 2-3 tables. tablespoons of vegetable oil, 1 large egg, 380-420 g of high-grade flour, 2 small. spoons of sugar sand, a large pinch of coarse salt.
The taste of real khachapuri will depend on a properly prepared dough.
- A sponge is made from warm liquids (milk/water) and yeast. All the sugar is immediately poured into the mixture of these products. The container with them is left in a draft-free place until bubbles actively appear.
- Separately, beat one raw egg with all the salt. This is where oil comes in.
- The mixtures from the previous steps are combined.
- It remains to sift flour for them.
- After kneading, the dough is sent to a place without drafts for about an hour.
After a while, the dough for Adjarian khachapuri will be completely ready.
Delicious base on kefir
Ingredients: a faceted glass of fatty kefir, 270-290 g of first-class flour, 60 ml of fatty sour cream, a pinch of coarse salt, 1 large spoonful of vegetable oil, ½ small spoonful of baking soda.
- Dairy products are combined in one bowl. They also add oil. All ingredients used must be at room temperature.
- Flour is sifted into a bowl with components along with coarse salt and soda, which will be extinguished by the acid of kefir and sour cream.
- A homogeneous dough is kneaded. It is most convenient to work with it with hands lubricated with oil. Otherwise, with the constant addition of flour from stickiness, you can “hammer” the dough with it.
- You need to knead the ingredients for quite a long time, without using a mixer and other similar devices.
The finished dough on kefir can be immediately used to form khachapuri.
Traditional dough for khachapuri with cheese
Ingredients: 260 ml of yogurt, 290-330 g of high-grade flour, half a pack of butter, 0.5 small each. spoons of baking soda and salt, a large spoonful of granulated sugar.
Khachapuri is always delicious. - If you couldn’t find matsoni in the store, you can replace this traditional Georgian dairy product with a mixture of ordinary kefir and sour cream in equal amounts. Together they should also make 260 ml.
- All dry ingredients, except flour, are immediately poured into the resulting mixture, and melted butter is poured.
- Flour is added to the mass gradually, because it is very easy to overdo it with its amount. The result is a fluffy soft dough. The oil in the composition will relieve it of stickiness.
You can use the dough for khachapuri with cheese immediately. It is better to prepare the filling from Imeretian cheese or a mixture of Suluguni with the Adyghe component.
Lenten option on the water
Ingredients: a full glass of filtered water, a pinch of salt, 40-50 g of margarine, 380-420 g of first-class flour.
- Flour from the maximum distance is sifted directly onto the table. In the center of the resulting slide, a hole is made, into which salty, slightly heated water is poured.
- The ingredients are kneaded with hands lubricated with a small amount of oil.
- The resulting soft mass is covered with a natural napkin and cleaned in a cool place for about 90 minutes.
- Next, the chilled “rested” dough is rolled out with a small amount of flour. Softened margarine is laid out in the center.
- The dough is rolled up again and rolled out again. Then it is folded in several layers and returned to the coolness for another 50 minutes.
After the specified time has elapsed, khachapuri can be formed from the dough.
Georgian recipe
Ingredients: 380-420 g high-grade flour, large egg, 40 g butter, 1 small. a spoonful of baking powder, 270 ml of kefir.
Dough for khachapuri loves warm places without drafts. - Not cold kefir is poured into a bowl, into which you need to drive a raw egg.
- This is where the baking powder comes in. It can be replaced with regular baking soda.
- Butter melted in the microwave is poured into the base for the tesla.
- Next, sifted flour is poured in small portions. After each new addition, the components are well mixed.
- When the dough stops sticking to your hands, you can cover it with a napkin and leave for 20 minutes.
This Georgian khachapuri dough recipe can be slightly modified using margarine instead of butter or various spices. Cheese is excellent as a filling for baking from it.
With added yeast
Ingredients: large village egg, 1 small. a spoonful of coarse salt, 2 small. spoons of instant yeast, 130 ml of filtered water and fat milk, 420-460 g of high-grade flour, 2 small. tablespoons of granulated sugar, 40 g of fatty butter.
- The liquid ingredients from the recipe are mixed and slightly heated. Sand and yeast are poured into the water with milk. After mixing, the container with the components is left warm for 17-20 minutes.
- After the appearance of a magnificent cap on the surface of the mixture, it is poured into a bread machine. The egg, salt and melted butter are also sent there.
- At the end, flour is poured after preliminary sifting.
- The kneading mode is set for 90 minutes.
- If it is decided to mix the mass manually, then the products are combined in the same order, combined until smooth and left again for 90 minutes in a closed, turned off oven.
The finished dough is enough for 4 khachapuri with any filling.
Recipe for lush dough for khachapuri
Ingredients: 120 g fat butter, 2 small. spoons of granulated sugar, a pinch of baking soda, 60 g of creamy margarine, 5-6 large spoons of homemade sour cream, a pinch of salt, a full glass of filtered water, 2.5-3 tbsp. high quality flour.
Khachapuri from this dough are very airy. - Both margarine and butter are removed from the refrigerator in advance. They should soften up. Further, these products are kneaded with a fork.
- Salt, not cold sour cream, granulated sugar, soda are added to the soft ingredients.
- Filtered warm water is also gradually poured in here.
- It remains to add the sifted flour in portions.
Thoroughly kneaded dough can be used immediately to form products.
The most delicious puff pastry
Ingredients: a pound of premium wheat flour, 75-85 g of melted butter and 280 g of a chilled component, 2 small. tablespoons of coarse salt, a full glass of filtered water.
- Flour is sifted on the table. A recess is made in its center, into which melted butter and a portion of filtered water are poured. This is where the salt comes in.
- Actively mixing the components, you need to knead the elastic mass. Next, the dough is covered with cling film and left in a draft-free place for 40-50 minutes.
- The layer is rolled out, a piece of chilled butter is placed in its middle. The workpiece is folded into an envelope and re-rolled.
- Next, you need to fold it 4 times and put it in the cool for an hour. It is advisable to choose a cold place where the temperature is maintained at 10-12 degrees. After that, the dough becomes more pliable, rolls out easily, does not stick.
- The procedure with rolling and cooling is repeated 4-6 times. Each time a thin layer of dough is obtained, which is folded several times and put into the refrigerator.
Here is the first option, yeast-free, based on yoghurt. Matsoni is a fermented milk drink. If you do not have matsoni, in extreme cases, you can replace it with sour cream, kefir or yogurt.
A glass of matsoni (kefir, sour cream, curdled milk)
Egg - 2 pcs.
Salt - 0.25 tsp
Flour ~ 2.5 cups, so that you get a soft dough that lags behind your hands.
The second version of the test is yeast, here is the recipe for its preparation ~ for 3 khachapuri:
500 g flour
half a standard bag of dry yeast (weighing 11 g)
1 glass of milk or water
1 egg
2 tbsp. tablespoons of vegetable oil
1 teaspoon sugar
about half a teaspoon of salt
1. Mix yeast with water or flour.
2. It is better to grind the eggs first with sugar and salt, then mix with milk or water with yeast.
3. Sift flour through a sieve.
4. Now pour a mixture of water (or milk) with sugar, salt, egg and yeast into a bowl of flour, knead the dough. When the mass becomes homogeneous, pour the oil and knead again. Properly kneaded dough should not stick to your hands by the end of this process. Sticky - add a little flour.
5. After that, again put the dough in a bowl or pan, remembering that it will increase in volume at least twice. Cover with a damp towel or napkin, you can use a lid, and put in a warm place.
6. When the dough has risen, we again briefly knead it with our hands and leave it to rise a second time. After that, you can put it on the table and cut it.
Or, if you don’t have time to make the dough at all, you can buy ready-made yeast dough at the store.
Adjarian khachapuri (for 1 piece):
Dough - 250 gr.
Pickled cheese - 200 gr.
Egg - 1 pc. + 1 protein
Milk or water - 50 ml.
Plum oil - 50 gr.
Dough weight = ~ stuffing weight
Now that the dough for khachapuri is ready, you can start cooking khachapuri.
A few words about the filling - this is cheese, it should be pickled and soft varieties and not very salty, if the cheese is still salty, like cheese, for example, then it must be soaked in water. The most suitable cheese for Adjarian khachapuri is homemade Imeretian cheese, you can also use Adyghe and others, and also mix several types of cheese. I repeat once again that cheese should not be very salty, so be guided by the type of cheese in order to know whether it needs to be soaked, like, for example, feta cheese, or, conversely, add salt, like, for example, Adyghe.
Cheese for khachapuri must be grated and add egg white, pour in milk or water to a mushy consistency of the filling, mix.
It is better to stretch and shape the dough for khachapuri first with your hands, and then with a rolling pin, do it carefully so that it does not lose airiness.
So, we stretch a piece of dough a little larger than a tennis ball with our hands into a circle shape. The dough should be rolled out to a thickness of approximately 5 mm. We turn the opposite sides with a tourniquet and fasten the ends, we get a shape that looks like a boat. Then we spread the filling in the center and carefully distribute it inside our boat. We put khachapuri in an oven preheated to 240 degrees for about 20 minutes, it is better to either sprinkle the baking sheet with flour before baking, or put khachapuri on baking paper. then, when about 20 minutes have passed, we take the khachapuri out of the oven, make a small depression in the center of the filling and break one egg into it and put it back in the oven for another 5 minutes. The egg should not be baked, it should just grab a little.
Then we take the khachapuri out of the oven and put it on a dish, pieces of butter are stuck into the cheese and egg filling of the khachapuri.
And you will see how it is customary to eat Adjarian khachapuri in the video =)
Bon appetit!
A simple recipe for khachapuri with cheese - the most popular Georgian pastry. The word “khachapuri” itself comes from “khacho” - cottage cheese and “puri” - bread (remember, there are such Indian cakes -?). If you have not tried these delicious insides, I advise you to cook!
Khachapuri
Traditionally, young Imereti (“Imeruli”) cheese is used in the filling of khachapuri, in addition to which you can not add anything else. But if you do not live in Georgia, then finding it will be problematic. Therefore, I offer several options for replacing it.
Cheese filling options: it is best to take equally Adygei cheese (brynza, good homemade cottage cheese) and suluguni (mozzarella), if there is no suluguni or mozzarella, then you can Adygei + feta cheese or only Adygei. And also add a little butter, sour cream and, if necessary, salt.
Usually, yeast-free dough for khachapuri is kneaded on yogurt (there is such a fermented milk product), instead of it in this recipe I will take kefir and sour cream equally.
Khachapuri with cheese
Composition (on):
Dough for khachapuri:
- 250 ml matsoni (or 125 ml kefir + 125 ml sour cream)
- 300 g flour (or as needed)
- 1/2 teaspoon salt
- 1 st. a spoonful of sugar
- 1/2 teaspoon soda
- 100 g butter (or less)
Cheese topping:
- 350 g of Imeretian cheese or half Adyghe (brynza, cottage cheese) and suluguni (mozzarella)
- 2 tbsp. spoons of sour cream
- salt (if needed)
- 25 g (1-2 tablespoons) butter
As well as butter for greasing khachapuri
Khachapuri - video recipe:
Khachapuri with cheese - recipe:
- Prepare food. Leave the butter for the filling warm to soften. If the cheese is too salty, soak it in water for a few hours.
Products for khachapuri
- Melt the butter for the dough. Mix kefir with sour cream (or take matsoni) and add salt, sugar and soda. Stir and pour in the melted butter. Stir until smooth, the mixture will foam a little.
Dough preparation
- Now gradually pour in the flour, kneading the dough. It should be soft and fluffy. Due to the oil, it will almost not stick to your hands.
Dough for khachapuri
- Cheese grate or grind in another way. Add softened butter, sour cream and salt (if the cheese is not salty enough). Mix well by rubbing with a fork. The filling for khachapuri is ready!
Adviсe: You can take more cheese than indicated in the recipe (the more, the tastier the khachapuri will be), but it doesn’t cost less. If you are using fatty cheese, then you can not add butter. The amount of sour cream can also be adjusted - the filling should not be too dry or wet.
Cheese filling for khachapuri
- Divide the dough into 4 parts. Take one piece and form a cake on a table dusted with flour. Since the dough is soft, this can be easily done by hand.
- Place 1/4 of the filling in the center of the tortilla.
Roll out and put cheese
- Now collect the edges on top to make a bag, pinch and tear off the excess dough.
Gathering the dough into a bag
- With your hands or using a rolling pin, make a cake 1-1.5 cm thick (it’s not worth it thicker, but you don’t need to make thin ones either), sprinkling it with flour.
Cooking khachapuri with cheese
- Put khachapuri in a preheated dry frying pan (like these cakes are also mostly baked without oil). Cover with a lid and bake for a few minutes over medium heat.
I put it on the pan
- Turn over to the other side and hold a little more, but without a lid. Ready khachapuri should be covered with light brown spots on both sides.
Bake on both sides
- Remove the khachapuri from the pan and immediately brush with butter. Prepare the rest of the cakes in the same way. (Cover them to keep them warm.)
Delicious khachapuri is ready
If you are not afraid to experiment, then you can also add greens to the filling (usually it is not added to khachapuri) and spices. It will also turn out very tasty, although it will no longer be quite khachapuri :)!
Khachapuri recipe with cheese and herbs:
Products
Khachapuri with cheese and herbs
Khachapuri with cheese is delicious to serve while they are hot or warm!
P.S. If you liked the khachapuri recipe, to be the first to know about new dishes.
Recipes for making khachapuri with different fillings on kefir, yeast and matsoni.
Khachapuri is an Armenian puff pastry dish with various fillings. The pastries are very juicy and unusual. Of course, it is the Armenian housewives who do the best with such dishes, but if you follow the recipe, you will also be able to please your household with unusual pies.
Puff pastry for khachapuri: recipe
This recipe does not involve the use of yeast. Used for dry and meat fillings. It is better not to use fruits when preparing this dough.
Puff pastry recipe:
- You need to prepare two tests. One is fat and the other not so much.
- Take flour and mix it with chopped margarine. Margarine needs 400 g and 200 g flour. Knead the fat dough and divide it into 4 parts
- Knead low-fat dough from 100 g of butter and 1.5 cups of water. Flour, how much will it take
- Divide the dough into 4 parts. Roll out 4 low-fat koloboks, and spread the fat dough on them with your fingers
- Roll out and fold each layer into an envelope. Lay out the layers and roll out again. Now just lay the sheets one on top of the other and roll up
- Spread the filling and bake
Yeast dough for khachapuri
This is a quick dough that goes well with any salty filling.
Yeast dough recipe:
- Pour a spoonful of active yeast into a glass of warm water and leave it for 20 minutes without stirring.
- Foam should form on top. Salt the solution
- Take 50 g of margarine and 50 g of vegetable oil. Heat up and pour into a bowl. Pour in the flour and pour in the yeast solution
- Knead a stiff dough and place it in the refrigerator for 2 hours
Yeast-free dough khachapuri recipe
This is a traditional dough recipe used in Armenian and Georgian cuisine.
Test recipe:
- Take a glass of yogurt, a pinch of salt and flour
- Knead a stiff dough and roll it into a layer
- Lubricate the layer with butter and roll into a roll
- Roll out again and fold into an envelope
- Place in refrigerator for 2 hours
Khachapuri dough with milk
Traditional khachapuri is cooked on matsoni, a fermented milk Georgian drink. But Adjarian cakes with cheese can be cooked with milk. The taste will only get better.
Recipe:
- Pour a spoonful of yeast into a glass of warm milk. Use dry activated
- Let stand for 20 minutes and add salt, flour
- Knead a stiff dough and add 50 g of margarine and 50 g of vegetable oil to it
- Stir thoroughly and place in the refrigerator for 2 hours.
Delicious khachapuri dough on kefir
This is a fairly quick recipe that does not require long preparation. The dough does not need to stand in the refrigerator, it rises well.
- Add 2 eggs and 50 ml of vegetable oil to a glass of kefir. Add a pinch of salt and some sugar
- Add some baking soda
- Knead soft dough. This recipe is perfect for savory and cheesy toppings.
Dough for khachapuri with cheese
Usually, traditional yoghurt dough is used with this filling. Cakes are not baked, but fried in a dry frying pan.
Recipe:
- Mix flour with baking powder and make a well
- Pour in warm yogurt and egg
- Add salt, sugar and vegetable oil. Knead soft dough
- Wrap in cling film and refrigerate for 1 hour
Filling for khachapuri with cheese
There are many cheese fillings. In traditional Georgian cuisine, fillings from a mixture of cheeses are used.
Cheese filling recipe:
- If the cheese is very salty, soak it for 2 hours in cold water. Commonly used Adyghe cheese
- Grate it on a grater and set aside
- Grate regular Dutch cheese and mix it with Adyghe cheese. Put chopped greens and spices
Filling for khachapuri curd cheese
This filling is used for Imerta khachapuri. It tastes good and is slightly salty.
Stuffing recipe:
- Crush the cottage cheese with a fork or grind it in a blender. You need to try to get rid of the grains
- Grate regular Dutch cheese and mix it with cottage cheese. It is necessary to take cheese products in equal quantities
- Chop a bunch of cilantro and parsley into the mixture
Filling for khachapuri with cottage cheese
Usually khachapuri is cooked with salty stuffing. It is originally a village dish, as the village has a lot of dairy products.
Cheese filling recipe:
- Grind cottage cheese in a blender and salt it
- Introduce 2 eggs and a bunch of greens into the dairy product
- Stir and taste the filling
Filling for khachapuri with cheese and egg
This is a filling adapted to our kitchen. Minced meat contains mayonnaise and garlic.
Stuffing recipe:
- Hard boil the eggs. Grate them and add chopped garlic
- Grate hard cheese and mix with eggs and garlic
- Add a spoonful of mayonnaise and salt, do not forget the greens
This is an excellent filling option for cooking traditional khachapuri in a pan.
Filling for khachapuri with chicken
An excellent recipe for a full breakfast or dinner. The dish turns out to be very satisfying.
Recipe:
- Boil chicken breast or quarters in salted water
- Separate the meat from the bones and chop with a knife.
- Shred the Dutch cheese and mix it with the chicken
- Add chopped herbs and spices
Cheese filling khachapuri
This recipe is for fried tortillas for breakfast. The dish is combined with beer and dry wine.
Recipe:
- Grind the cheese on a grater or in a blender
- Grate hard cheese, mix it with cheese
- Add a bunch of greens and an egg mixed with sour cream
- Do not add a lot of sour cream at once so that the filling does not turn out liquid
The best recipes for delicious fillings for puff khachapuri
Meat Filling Recipe:
- Grind meat in a meat grinder
- Enter chopped onion, garlic and a bunch of greens into minced meat
- Enter spices and salt
- Pour in the melted butter
Potato Stuffing Recipe:
- Boil potatoes in their skins and peel them
- Crush the root vegetables with a rolling pin and turn them into a puree
- Add hard cheese and egg
- Add greens if desired.
Bean Stuffing Recipe:
- Boil a glass of dried beans in salted water
- Drain the broth and crush the greens add garlic, chopped herbs and salt and pepper
- You need to make a puree. Pour in melted butter
There are a lot of khachapuri recipes, the most delicious are Adjarian and cooked in a pan.
VIDEO: Khachapuri recipe
