Khachapuri: Adjarian, Georgian, Megrelian, Imeretian, Adyghe, Gurian, Armenian recipes. Step-by-step recipe for homemade khachapuri and its calorie content

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

Let's find out the special subtleties of cooking khachapuri among different nationalities. This unusual and fragrant dish can be prepared from different types of dough and according to different 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 a round shape. It is stuffed with Imeretian cheese.

cooking secrets

On the Internet there are a large number of interesting recipes with photos. But there are certain rules that apply to any recipe.
The amount of flour is indicated, but different recipes for 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:

1. Make a dough, and on its basis the dough is kneaded.
2. While it rises, make the filling.
3. Grate 0.5 kg of cheese and add two eggs.
4. Salt the filling, add herbs and spices.
5. Divide into 6 parts and roll out cakes from them.
6. Put the filling in the middle and spread it out.
7. Sculpt the boat.
8. Put khachapuri on parchment and bake in the oven until half cooked.
9. 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.

1. 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.
2. Knead the dough first with a spatula and then with your hands.
3. For the filling, sour-milk cheese needs to be kneaded and salted.
4. Divide the dough into 5-6 parts, roll them into a thin cake.
5. Then dip each cake in boiling water for 10 seconds, and then rinse with cold water. This must be done quickly.
6. 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.
7. The top cake should be greased only with butter. Brush the top with the egg.
8. 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:

1. 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.
2. Then sift the flour into a large bowl and make a well in the middle. Pour the sourdough and egg into it.
3. Knead the dough, periodically adding kefir and butter.
4. The dough should be kneaded until it becomes elastic.
5. Transfer it to a suitable cup and place it in a warm place for an hour.
6. Then prepare the filling. Grate the cheese and chop it.
7. Share the dough and cheese. For each khachapur, 200 grams of cheese filling and dough should go.
8. Roll out each piece of dough to 3 cm thick.
9. Shape the cheese into a ball and put it in the middle of the cake.
10. 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:

1. Stir soda in kefir, add vegetable oil, sugar, salt and egg.
2. 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.
3. Grate the cheese coarsely, add the egg and herbs.
4. 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.
5. Press the bag down and roll it out with a rolling pin. Then turn over and roll out again.
6. Put the finished cakes in a dry frying pan and bake.
7. 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:

1. Lavash cut to the width of the baking sheet.
2. For the filling, mix cottage cheese, cheese and spices. And then put in the butter.
3. Spread the filling in a thin layer on the pita bread.
4. Then roll the pita bread into a roll.
5. 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:

1. Mix all the ingredients into a homogeneous mass.
2. Pour oil into the pan.
3. 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:

1. Knead the dough from these components.
2. Then prepare the filling. To do this, take 500 grams of cottage cheese, an egg, herbs and a little cheese.
3. Add a little oil to the mass.
4. Roll out the cakes in a thin layer, and then put the filling in the middle.
5. Carefully roll out the finished cake, and put the filling in the middle. Pinch the edges.
6. 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!

Khachapuri in a pan can be done in many ways. Someone prepares such a tasty and high-calorie dish on the water, and someone uses fresh kefir. In any case, if you follow all the requirements of the recipe, you will definitely get fragrant and ruddy products that can be safely served even at the festive table.

We make delicious khachapuri at home

Khachapuri is a national Georgian dish. Such a product is a flour cake, which can be stuffed with cheese, fresh fish or meat. The name of this dish comes from the words "hacho", that is, "cottage cheese", and "puri" - "bread".

To make khachapuri in a pan on our own, we need the following set of ingredients:

• sifted wheat flour - at least 300 g;
• eggs of a standard size - 2 pcs.;
• sea ​​salt - use according to your personal taste;
• Imeretinsky cheese - about 300 g (you can use Mozzarella cheese);
• white sugar - a full dessert spoon;
• baking soda - no more than 1/2 dessert spoon;
• clean water - 200 ml;
• vegetable oil - use according to taste and desire.

We make the basis

Khachapuri in a pan is not fried for a very long time. But before proceeding with the heat treatment of such a Georgian dish, the base should be thoroughly kneaded. To do this, chicken eggs are placed in a blender and beaten strongly with sea salt and granulated sugar.

Having received a homogeneous and slightly foamy mass, ordinary drinking water is added to it and the sifted flour, previously mixed with baking soda, is slowly poured in.

All products are well mixed with a spoon. As a result of this processing, you should get not a steep, but a viscous dough, the consistency of which resembles the basis for pancakes.

The finished egg mass is covered with a lid and left aside for ¼ hours. After this time, soft cheese is laid out in the dough and thoroughly mashed with a spoon.

Mixing the products again, a viscous dough is obtained with visible inclusions of the dairy product. After that, it is again left aside, and then proceed to heat treatment.

Frying products on the stove

Khachapuri with cheese in a pan should be fried only after the dishes are very hot. A small amount of vegetable oil is poured into it, and then some part of the dough is laid out.

After frying the base on one side (about 7-8 minutes), it is carefully turned over with a spatula and cooked for a similar amount of time.

Observing all the specified requirements of the recipe, a soft, ruddy and lush product is obtained.

Serve to the table

Now you have an idea of ​​​​how to cook khachapuri with cheese in a pan. After roasting the dish, it is carefully placed on a large and flat plate, and then cut into triangular pieces and presented to the table along with a cup of sweet tea.

Cooking a classic Georgian dish

Khachapuri-boat is a very popular dish in Georgia. It is not difficult to form it. However, such a product requires heat treatment in the oven. In this regard, it cooks a little longer than khachapuri in a pan. Therefore, we decided to present you with easier recipes for this amazingly tasty and simple dish.

So, to implement the recipe in question, we need:

• fresh kefir of medium fat content - about 140 ml;
• fresh high-fat sour cream - about 110 ml + 2 large spoons for the filling;
• high-quality butter - at least 100 g + 25 g for the filling;
• sifted light flour - about 300 g;
• fine table salt - ½ dessert spoon;
• baking soda - ¼ dessert spoon;
• white sugar - 1 large spoon;
• any hard cheese - about 250 g (for the filling);
• cheese - about 100 g (for the filling).

Knead the dough

The presented recipe for khachapuri on kefir is a classic. To implement it, you must first knead the base. To do this, a fermented milk drink is mixed with sour cream, and then fine table salt, baking soda and granulated sugar are added to it.

All ingredients are well mixed with a spoon, and then pre-melted butter is added. Also, wheat flour is gradually poured into the base.

The finished dough for khachapuri should be soft and slightly sticky. However, due to the presence of oil in it, it should not stick to the hands.

After kneading the base, it is covered with a towel and left at room temperature for 10-18 minutes. In the meantime, start preparing the filling.

How to make filling for khachapuri?

To prepare the filling for a Georgian dish, you need to use several types of cheese. We decided to use hard and cheese. The first ingredient is rubbed on a small grater, and the second is simply crushed with a large spoon. After that, both products are combined, sour cream and soft butter are added.

Stir well until all ingredients are combined. If required, they can be slightly salted.

Product Formation Process

After the dough is infused under a towel, it is divided into 4 equal parts. Subsequently, small cakes are formed from them, in the center of which the previously prepared filling is laid out in a slide. By the way, there should be a lot of it (about the same as the test itself).

After the described actions, the edges of the base are collected towards the middle, tightly closing the filling and expelling the air out. Then the resulting semi-finished product is gently flattened by hand. At the same time, make sure that the dough does not tear, and the filling does not leak out. In this form, the cake is slightly rolled out with a rolling pin, and then they begin to heat it.

We fry products on the stove

Ideally, classic khachapuri is baked in the oven. In addition, such products can be cooked in a conventional oven (such as khachapuri-boat). However, we decided to fry this dish in a dry frying pan.

The dishes are strongly heated over high heat, and then the formed product is laid out. It should be fried with the lid closed until browned on both sides.

How to properly present to the table?

After frying khachapuri, they are placed on a large and flat plate, and then smeared with fresh butter. From the amount of ingredients that was presented above, exactly 4 products are obtained. They are brought to the table along with a cup of hot and sweet tea, after cutting the dish into small triangles.

Details on how to make khachapuri from pita bread

This dish is intended for lazy housewives. It does not require the purchase of a large number of products, but it turns out to be very tasty and nutritious.

So, to make khachapuri from pita bread, we need the following components:

• hard cheese of any manufacturer - about 140 g;
• thin Armenian pita bread - a few sheets;
• high-quality butter - about 100 g;
• fresh herbs - use as desired.

Product forming

To form such khachapuri, only thin Armenian lavash is used. It is cut into rectangles 10 by 20 centimeters, and then coarsely grated hard cheese is spread on one side. You can also add fresh chopped herbs to the filling. This will make the dish more aromatic and tasty.

After laying out the filling, it must be covered with the free side of the pita bread and thoroughly crushed with your hands.

How to fry on the stove?

Having formed lazy khachapuri, they are fried in a dry frying pan on both sides. Do this until the products are browned, and the filling is melted.

After heat treatment, khachapuri is carefully laid out on a plate and immediately smeared with fresh butter. In this form, the products are served at the table along with sweet tea.

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

Georgian cuisine has always been distinguished by an incredible abundance of delicious and varied dishes, a skillful combination of all kinds of spices in them, richness of subtle flavors 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. You can buy ready-made dough, 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, the classic version of 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, a large piece must 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 height of 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 on top and a piece of butter is placed on it, and melted butter is simply poured inside as much as it 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. Hearty, quick - a 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, vegetable oil, salt and sugar in kefir, beat in an 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. Ingredients are for one large flatbread 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. After removing from the oven, cut the finished dish into 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 pastry 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 at home has long been one of our favorite dishes for us, because when you feel the aroma of these Georgian flatbreads, it’s hard to pass by and not buy such a delicacy, and even better, cook it yourself.

Description of cooking Homemade khachapuri:

Although this simple home-style khachapuri recipe belongs to traditional Georgian cuisine, this dish has found its admirers, it seems to me, all over the globe. Such amazing cakes, inside of which there is a delicate cheese filling, simply melt in your mouth and drive you crazy with their divine aroma.

And cooking homemade khachapuri is not difficult at all. I will tell you how to make khachapuri at home very quickly and without much effort. Such cakes will be not only an excellent breakfast for you, but also a great addition to various dishes for lunch or dinner.

Ingredients for Homemade Khachapuri:

• Flour - 4-5 Glasses
• Kefir - 0.5 Liter
• Egg - 1 Piece
• Sugar - 1 teaspoon
• Salt - 1 teaspoon
• Baking powder - 1 teaspoon
• Vegetable oil - 1-2 Art. spoons
• Cheese - 500 Gram (brynza, suluguni or Imerta cheese)
• Butter - to taste

Servings: 6-7

How to cook homemade khachapuri

1. So, let's start by rubbing the cheese on a coarse grater, if you wish, you can add fresh herbs or garlic to the filling.
2. Now for the dough, sift the flour into a bowl and mix it with the baking powder. We make a recess in the flour hill and pour kefir into it, then break the egg, add sugar, salt and vegetable oil.
3. We mix all the ingredients and knead a soft and elastic dough out of them, put it in the refrigerator for an hour.
4. After the time has passed, we take the dough out of the refrigerator and divide it into 6-7 equal parts.
5. We take alternately one piece of dough and roll it into a thin round layer. Put the cheese filling in the middle of each circle. We tightly connect the edges of the dough from above.
6. Now we roll out the khachapuri a little with a rolling pin so that we get a flat cake with cheese inside.
7. We put the pan on the fire and heat it well, if the pan has a non-stick coating, then you do not need to add oil, but if the coating of the pan is not very good, you can drop a drop of oil.
8. So, put the cake in the pan and fry it on each side until golden brown, about 1-2 minutes on each side.
9. Grease homemade khachapuri with butter on all sides and serve. Bon appetit everyone!

2. Recipe for khachapuri with cheese in a slow cooker

Cooking fragrant khachapuri in a slow cooker is very convenient and simple, because in it you can both fry the cakes themselves and proof the dough, with this smart technique, cooking turns into relaxation.

The principle of preparation is the same as in the classic version, only we will proof the dough and fry khachapuri with the help of technology. The cakes are simply amazing, very fragrant and tasty, they can be eaten for breakfast and for lunch and dinner, so be sure to cook khachapuri with cheese in a slow cooker at home, everyone will definitely like this treat.

Ingredients:

• Flour - 800 Grams
• Matsoni - 500 Grams (yogurt, curdled milk)
• Milk - 1 Glass
• Butter - 150 Grams (100 gr - in the dough, 50 gr - in the filling)
• Egg - 3 Pieces (1 - in the dough, 2 - in the filling)
• Dry yeast - 1 tbsp. spoon
• Sugar - 1 Pinch
• Salt - 1 Pinch
• Imeretian cheese - 1 Kilogram (or a mixture of mozzarella and cheese)
• Egg yolk - 1 piece (for greasing the cake)
• Sour cream - 1-2 Art. spoons (for greasing the cake)

Servings for Cheese Khachapuri Recipe: 9

How to cook "Khachapuri with cheese in a slow cooker"

1. In warm milk, add yeast, sugar and 2 tablespoons of flour, leave the dough warm for 15 minutes.
2. After the time has elapsed, pour yogurt into the dough, add most of the flour and break the egg.
3. We begin to knead the dough, adding flour in the process, adding salt and melted butter. Knead the dough until it becomes soft, elastic and no longer sticks to your hands.
4. We form a ball from the dough, put it in a multicooker bowl greased with vegetable oil, select the “Dough” mode and time 1 hour.
5. When the time is up, punch down the dough and return it to the bowl for another half an hour.
6. Toward the end of the proofing of the dough, three cheese on a coarse grater, add eggs and butter to it, mix everything. We divide the finished dough into 9-10 equal parts and roll each into a flat cake.
7. We spread a little filling in the middle of the cake and connect the edges of the dough tightly from above, roll out a little khachapuri with a rolling pin to give it a flat shape, repeat the same with the rest of the pieces of dough.
8. Now grease the bowl of the multicooker with vegetable oil and put the cake in it. We select the "Baking" mode and fry khachapuri on each side for 15-20 minutes. Before frying in the cake, make a small hole in the middle so that it does not swell.
9. Put the finished cakes on a dish, and when they cool down a bit, serve khachapuri to the table. Bon appetit!

3. Quick khachapuri in a pan

Quick khachapuri in a frying pan - in fact, the essence of the dish is reflected in its name. A popular Caucasian pastry, only in this case it is cooked at lightning speed.

Description of cooking khachapuri at home:

Quick khachapuri in a frying pan - it sounds too beautiful to be true, doesn't it? :) I also thought so at first - well, how can you cook khachapuri so quickly, and even in a frying pan? However, for the sake of experiment, I tried it - it really turned out very well. So - I recommend quick khachapuri!

Ingredients:

• Flour - 2 cups
• Salt - 1/2 Teaspoon
• Soda - 1/2 Teaspoon
• Yogurt (regular unsweetened) - 190 Grams
• Suluguni - 200 Grams
• Feta Cheese - 150 Grams
• Curd - 100 Grams
• Salt, pepper - to taste

Servings Quick Khachapuri: 4

How to cook "Instant khachapuri in a pan"

1. Mix all dry ingredients.
2. Add yogurt, quickly knead the dough.
3. We rub the cheese on a coarse grater and mix with cottage cheese.
4. Roll the cheese mixture into small balls.
5. We roll the sausage out of the dough.
6. Cut the sausage into equal pieces.
7. Roll out each piece into a cake. We place the cheese ball between two cakes, close up the edges.
8. Gently roll out the resulting pie with a rolling pin so that it takes the form of khachapuri.
9. Fry khachapuri over medium heat under a closed lid in a frying pan, greased with oil, for about 3 minutes on each side. Ready!

Insanely delicious Georgian khachapuri is the best way to have a snack. Several types of cheese, homemade puff pastry - what could be better? We look at the recipe for khachapuri from puff pastry and enjoy baking.

Description of cooking khachapuri at home:

Khachapuri is a very popular type of pastry in Georgia, and we already have a stall on almost every corner where you can buy khachapuri with different fillings. It is much more pleasant to make khachapuri at home, by the way, it is not difficult at all.

You can use ready-made dough if you want - you can make the dough yourself. To prepare khachapuri from puff pastry, we also recommend using different types of cheese: salty suluguni and soft Adyghe, and cottage cheese in addition to them - the filling will turn out to be very juicy and spicy. We look at the detailed recipe for khachapuri from puff pastry.

Ingredients:

• Milk - 250 milliliters
• Dry yeast - 1 teaspoon
• Egg - 2 Pieces
• Sugar - 2 Art. spoons
• Salt - 0.5 teaspoons
• Flour - 3 cups
• Butter - 180 Grams
• Adyghe cheese - 280 Gram
• Suluguni cheese - 120 Grams
• Curd - 180 Grams
• Sour cream - 100 grams
• Parsley greens - to taste

Number of servings of puff pastry khachapuri: 4-5

How to cook "Khachapuri from puff pastry"

1. First we make the dough: dilute the yeast in milk, salt, pepper, add the egg and flour gradually. We knead the dough.
2. Roll out the dough, grease with butter, roll into a roll. Twist the roll into a bundle. We leave for 30 minutes.
3. Now the filling: chop the greens.
4. We mix well cottage cheese, Adyghe cheese and suluguni with herbs. Also add the second egg - only protein. We need the yolk to grease the cakes.
5. Now you need to make small cakes from the dough, into which we spread the filling. We wrap the ends of the cake in the center. Roll out carefully into a layer.
6. We spread it on a baking sheet and send our khachapuri at 200 C for 15-20 minutes.
7. Let the cakes cool down and serve brushed with butter. Our puff pastry khachapuri is ready! Bon appetit)

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