How to cook adjarian khachapuri. Adjarian Khachapuri - Georgian Cuisine Recipes

Khachapuri Recipes

Adjarian khachapuri

4 hours

240 kcal

5 /5 (2 )

Georgian cuisine is distinguished by the brightness of recipes, which are enjoyed by housewives all over the world. One of the officially patented Georgian dishes is khachapuri, a flour product that can be broadly described as a “cheese cake”. However, not all so simple.

There is no exact recipe for this dish - in different parts of Georgia it is cooked in its own way. For example, Megrelian khachapuri are round, and topped with cheese, Racha khachapuri are also round, but their filling is beans with boiled Racha bacon. And I love to surprise guests with Adjarian khachapuri according to a real Georgian recipe - in the form of a spectacular boat filled with egg.

Kitchen appliances: oven.

Ingredients

• For the test for Adjarian khachapuri, you can take milk mixed with water.
• Sahara it is permissible to take more - a whole spoonful.
• fast acting yeast take in the amount of a teaspoon - a little incomplete.

The recipe for Adjarian khachapuri in the form of a boat - with a photo

Video of cooking Adjarian khachapuri

The video shows a master class in cooking a recipe for Adjarian khachapuri in the form of a boat, and you can also see how Adjarian khachapuri is eaten.

Adjarian Khachapuri

Cooking masterpieces -https://www.youtube.com/channel/UCnWeei97JpyaOBE6QZZm6vA/feed

For khachapuri in Adjarian you need-
300 grams of flour
half tea salt
half tea sugar
tea quick yeast (no slide)
We knead. We insist 4 hours in a warm place.
The filling is a liquid paste of salty and unleavened cheeses.
Bake until golden brown!
Pour the egg into the cheese and put in the oven for another 1 minute! Pepyachnic Instagram - @pepyachnic Pepyachnic Instagram - @pepyachnic

https://i.ytimg.com/vi/ro0vaj12yq4/sddefault.jpg

https://youtu.be/ro0vaj12yq4

2015-03-30T17:22:08.000Z

How to eat Adjarian khachapuri

Adjarian khachapuri is eaten in a very special way. The filling is mixed with a fork right in the boat. They break off a piece of the side, dip it in the middle, and eat.

From the number of products indicated in the recipe, I make 2 huge khachapuri. You can divide the dough and filling into 3 or 4 parts - you get smaller portions. Instead of a chicken egg, which is poured into the filling at the last stage, you can take half the protein and the yolk, or 2-3 quail eggs.

They make the filling themselves. from young cheeses- Imeretian, feta, mozzarella, suluguni. You need to try the cheese - if it is too salty, soak it, cutting it into pieces, for 2-5 hours in water. And although there is no such thing in khachapuri recipes, it is worth trying to put a little bit of garlic and dill in the filling.

Ideally, khachapuri is baked, placing a stone in the oven. In principle, you can lay bricks - so that the bottom is moderately fried, and the filling remains semi-liquid.

If you want to get as close as possible to the recipe in Georgian, then the dough for khachapuri in Adjarian needs to be done on matsoni- this is such a Caucasian yogurt. You can make your own matsoni. To do this, add a tablespoon of kefir or sour cream to one and a half liters of milk, wrap it well and wait 5 hours. Then put the product in the refrigerator - matsoni will thicken.

And of course, there are a lot of unified khachapuri recipes that do not require so much time and effort - for example, a quick recipe or in a slow cooker. Such khachapuri, of course, are not made in the form of a boat, they are more like round ones. And the dough on them is kneaded easier - you can do it. Or even simpler - where you can use ready-made pita bread. The recipe is also popular.

In general, khachapuri belongs to those dishes that can have as many nuances in cooking as the hostesses prepare them. Therefore, it remains only to share experience and experience in your kitchen a variety of options for this delicious Georgian pastry. Dear hosts! We are waiting for the descriptions of your secrets in cooking Adjarian khachapuri.

Delicious hearty pastry with cheese.

• 400 g flour
• 150 ml water
• 100 ml milk
• 2 tbsp. l. vegetable oil
• 2 tsp Sahara
• 1 tsp salt
• 1 tsp dry yeast
• egg (for greasing)

Filling:

• 250 g suluguni
• 250 g Adyghe cheese
• 100 g butter
• 4 eggs (or yolks)

Khachapuri is a dish originally from Georgia, there is no single recipe, there are round khachapuris - these are Mingrelian or Imeretian, and there are Adjarian khachapuris, usually in the form of a boat, it is with the recipe of such khachapuri that I hurry to you today. The base is a fairly simple yeast dough, no muffin is needed here, and such a dough is prepared very simply, no dough, etc. Young Imeretian cheese is usually used for the filling, but you will not find such cheese outside Georgia. Often it is replaced by suluguni. But I prefer another option, namely suluguni in half with Adyghe cheese. So the filling turns out to be more similar to the traditional version, and it is much tastier than with one suluguni, I think that the combination of these cheeses gives exactly that creamy-curd-cheese taste. Well, in terms of salinity, this is a better option, since the suluguni itself is quite salty, and you can’t put a lot of it, but you need to put a lot of cheese in the filling))
I made 4 khachapuris, they are quite large.

Cooking:

Cooking dough.
Put flour, sugar, salt, dry yeast in a container, mix.

Gradually pour in water and milk (you can warm it up slightly, no more than when your finger is barely warm). By the way, if you do not have milk, then it can be perfectly replaced with water.
Mix vigorously with a spoon, start kneading.
Add oil, mix.

Put the dough on the surface (if necessary, add flour). Continue kneading the dough thoroughly on the table for at least 5-7 minutes.
The dough should stop sticking to your hands and become soft and pliable.

Return the dough to the container, and put in a warm place to rise - either in a saucepan with warm water, or in a slightly warm oven (turn on the heating for just a couple of minutes and turn it off immediately).

Let the dough rest for 30-60 minutes or until the dough has doubled in size.

Let's prepare the filling.
Cheese grate on a coarse grater.

Melt butter.

Add cheeses and mix well.

Divide the dough into 4 equal parts, also divide the filling into 4 parts.

We form khachapuri.
Roll out the dough into a circle (I rolled out about 23 cm).
Lay out the filling, not reaching a centimeter to the edges.

Wrap the sides on both sides, as a result, part of the filling will be inside the sides.

Pinch the edges, you should get a boat.
I have come across recipes where the sides are simply wrapped, and then the filling is placed in the middle, but this is not what you need. In order for the sides to be tasty, there must also be a filling inside them. It is important!

Carefully transfer the khachapuri to a baking sheet. I have 2 pieces fit on a standard baking sheet. Brush with a lightly beaten egg.
Put in an oven preheated to 200 degrees. Bake approximately 15-25 minutes.

Then crack an egg into each. It seemed to me a bit too much of a whole egg, and I released part of the protein into a container, and the rest was already on khachapuri. So it is advisable to use small eggs, or even just the yolks.

Return to the oven for 3-5 minutes, until the protein is barely set, and the yolk remains liquid.
Ready. Serve hot!

Khachapuri is supposed to be eaten by breaking off the corners and dipping them into the yolk. By the way, the next day I warmed up the remaining khachapuri in the microwave to a hot state, and they were no worse than freshly baked the day before.
Adjarian khachapuri is very tasty, I highly recommend!

Every cuisine in the world has great baking recipes, and Georgian is no exception. Adjarian khachapuri is rightfully considered one of the brightest and most memorable dishes in it. There are different recipes for their preparation and a lot of secrets, knowing which, you can make this delicacy perfect.

How to cook khachapuri at home

The process consists of several stages and, only by correctly completing each of them, you will get good pastries. Before baking khachapuri, you need to take care of the selection of products, all of them must be of high quality, fresh. Next, the dough is kneaded, subsequently it is given a special shape of the boat, the filling is laid out, the dish is baked in the oven.

Dough

There is no single recipe for cooking. Ideally, the dough for khachapuri should be kneaded without yeast on matsoni - a Georgian fermented milk product, it is responsible for the fermentation function. Some people make pastries from yeast or even ready-made puff pastry, but it's best to knead yourself. The consistency should be such that it is elastic and resilient, slightly sticky to the hands, but without any extra effort separated from the walls of the dish. It needs to stand for at least an hour. There are a few more recommendations:

1. Matsoni is not available everywhere, but there is a way to prepare it yourself. It is necessary to warm up three liters of milk, mix with two tablespoons of sour cream or kefir. The container with the workpiece is closed tightly, wrapped in a blanket and kept for 5 hours. Then it is transferred to the refrigerator and left there until it thickens completely.
2. If cooking with yeast, dissolve it with warm milk and sugar, leave for a few minutes. They should foam up. If this does not happen, then they are of poor quality and will not be suitable for baking.

stuffing

Traditionally, it is customary to use young Imeretian cheese. It is soft and moderately salty. Unfortunately, finding one for sale is very problematic. For this reason, the filling for Adjarian khachapuri is often made from grated Adyghe cheese and suluguni mixed in equal amounts. Filling tips:

1. For a bond, stir the cheeses with the egg before baking. You can add some flour.
2. If you come across overly salty cheese, soak it for several hours in water.
3. You can add to the filling and meat products.

Be sure to take the boats out of the oven a few minutes before turning off, make a depression in the middle and carefully break the raw egg into it without damaging the yolk. This is what distinguishes Adjarian khachapuri from other types of similar pastries. The yolk is left liquid and mixed with soft melted cheeses. The edges of the boat are torn off, dipped in hot stuffing and sent to the mouth.

Adjarian Khachapuri - step by step recipe with photo

It is difficult to name even an approximate number of cooking options for this dish. The classic recipe for Adjarian khachapuri with egg is constantly being modified, experimenting either with the dough or with the filling. You will learn how to prepare the base with and without yeast, with yoghurt and other fermented milk products. In addition, you have the opportunity to get acquainted with various fillings for baking: cheese, cottage cheese, meat.

Adjarian khachapuri-boat

The first is a step-by-step recipe with classic, albeit hard-to-find ingredients: yoghurt and Imeretian cheese. If you cook a dish with them, you will understand how the Adjarian boat differs from all other types of khachapuri. The dough is fresh and airy, and the filling is stretchy and slightly salty. Remember how to do this kind of baking.

Ingredients:

• flour - 0.3 kg;
• vinegar;
• matsoni - 250 ml;
• soda;
• eggs - 4 pcs. and 1 yolk;
• salt - 0.5 tsp;
• butter - 60 g;
• sugar - 0.5 tsp;
• Imeretian cheese - 250 g.

Cooking method:

1. Whisk 1 egg into the sifted flour. Add salt and sugar, half the butter, yoghurt and vinegar-slaked soda, knead. Cover. Leave warm for half an hour. Punch down and let stand for the same amount of time.
2. Divide the dough into three parts.
3. Grate the cheese, mix with the yolk. Leave for a quarter of an hour.
4. Roll each piece of dough into a longitudinal cake, the thickness of which will be equal to one centimeter. Twist the tubes on both sides from the edges to the center. Pinch the ends well. Straighten the middle of the cake, giving it the shape of a boat, put the filling there.
5. Preheat the oven to 220 degrees. Bake 3 Adjarian cakes there for a quarter of an hour. Get it. Carefully crack an egg into the center of each to keep the yolk intact.
6. Bake for five minutes and serve.

with egg

This baking option is no less interesting than the previous one, and also does not resemble the classic one. The recipe for Adjarian khachapuri with egg involves the use of the latter not only on top of the filling, but also inside it in a boiled form. This move helps to bind the products together so that the filler is easily picked up and not too fluid. It is very convenient to knead the dough for this dish in a bread machine.

Ingredients:

• matsoni - 0.15 l;
• butter - 130 g;
• water - 0.15 l;
• greenery;
• flour - 6 glasses;
• boiled eggs - 3 pcs.;
• dry yeast - 10 g;
• raw eggs - 4 pcs.;
• Imeretian cheese - 0.3 kg;
• sugar - 1 tbsp. l. with a slide;
• salt - 1 tsp

Cooking method:

1. In a deep bowl, mix the matsoni and water. Add sugar, salt, 90 g butter, yeast. After a few minutes, add the sifted flour. Knead and leave to rise for an hour.
2. Grate cheese and boiled eggs coarsely. Set aside a fifth of this filling. From the rest, roll 4 identical balls.
3. Punch down the dough. Divide it into 4 equal pieces. Roll out oval cakes about a centimeter thick.
4. Sprinkle some of the cheese-egg mixture you've been saving along the long edges to the left and right. Wrap them up to make the sides of the boat. Pinch the ends. Place a ball of filling in the center, level it so that the entire middle is filled. Make 4 blanks.
5. Line a baking sheet with parchment. Put the cakes there, let them separate a little.
6. Preheat oven to 220 degrees.
7. Make a deepening in the filling of each cake in Adjarian style. Bake them for a quarter of an hour, then take them out, carefully pour an egg into each and cook for another 5-7 minutes.
8. Before serving, put a small slice of butter on the cake and garnish with chopped herbs.

On yogurt

In the dish, with a step-by-step recipe for which you will now get acquainted, the dough is kneaded from classic ingredients, but the filling is slightly changed. These Adjarian khachapuri on matsoni are prepared with a mixture of Adyghe cheese and suluguni filling. This filling turns out to be very tasty, a little salty, stretches well. The main thing is that both of the above varieties of cheese are much easier to find than Imereti.

Ingredients:

• eggs - 3 pcs. and 1 protein;
• butter - 20 g;
• sugar - 0.5 tsp;
• milk - 50 ml;
• salt - 0.5 tsp;
• suluguni - 80 g;
• matsoni - 0.1 l;
• Adyghe cheese - 120 g;
• flour - 300 g and 50 g for sprinkling;
• soda - 1 tsp

Cooking method:

1. In a deep bowl, mix one egg with salt, sugar. Add matsoni, beat.
2. Pour the sifted flour and soda, knead a soft elastic dough. Leave it warm under a cloth towel for half an hour.
3. Beat protein with milk, mix with grated cheeses.
4. Divide the dough in half. Roll out oval cakes. Roll up boats. Spread half of the filling in the center of each. Place on a baking sheet lined with baking paper.
5. Preheat the oven to 230 degrees. Bake cakes in Adjarian style there for 15 minutes. Remove, make holes in the filling and pour in a raw egg. Continue baking until the egg white has set.

From yeast dough

An excellent and simple recipe, those housewives who often cook from yeast dough will especially like it. It is worth noting that it should turn out to be bread, not pie, so it is prepared without adding eggs. It is convenient to make yeast dough for khachapuri manually or in a bread machine using a special program. Baking with it comes out airy, ruddy, looks very nice in the photo.

Ingredients:

• flour - 0.3 kg;
• butter - 20 g;
• water - 0.3 l;
• salt - 0.5 tsp;
• vegetable oil - 50 ml;
• eggs - 2 pcs.;
• pressed yeast - 10 g (or 3 g dry);
• suluguni - 0.15 kg;
• sugar - 0.5 tsp;
• Adyghe cheese - 0.35 kg.

Cooking method:

1. Mix 200 ml of warm water with sugar, add yeast there. Pour in 3 tbsp. l. sifted flour, salt. Stir, leave for half an hour in heat. Characteristic bubbles will appear on the dough.
2. Sift the remaining flour into a deep bowl. Mix it with the dough, make the dough. When the mass becomes homogeneous, add vegetable oil to it.
3. Knead for at least a quarter of an hour. Transfer the lump to a bowl greased with vegetable oil, cover with cling film and leave for an hour and a half. Every 20 minutes, gently but thoroughly knead. The better you do this, the more porous your cake will be.
4. Grate both cheeses. Mix with 100 ml of cold water. You can add a little salt if you don't like the taste. Divide the filling into two halves.
5. Set the oven to heat up to 240 degrees.
6. Divide the dough in half, roll into balls. Leave for 10 minutes. From each with your hands, make cakes 1 cm thick, form them into boats, put the filling in the middle.
7. Place a few ice cubes in the oven to raise the steam. Bake on a baking sheet lined with parchment for 5-7 minutes. Turn the temperature down by 200 degrees. Cook for 10 more minutes.
8. Take out the Adjarian cakes, make indentations in the fillings and beat in the eggs. Bake another 2-3 minutes. Place a dollop of butter on top before serving.

With cottage cheese

The filling of these mouth-watering cakes can be very diverse. Adjarian khachapuri with cottage cheese and suluguni are very tender and juicy. Both kids and adults will love this pastry. The airy dough is perfectly combined with a soft filling soaked in egg yolk. Every hostess must remember how to cook this delicious dish.

Ingredients:

• milk - 0.25 l;
• eggs - 4 pcs.;
• flour - 0.5 kg;
• cottage cheese - 0.3 kg;
• butter - 80 g;
• suluguni - 0.3 kg;
• vegetable oil - 1.5 tbsp. l.;
• dry yeast - 5 g;
• sugar - 0.5 tbsp. l.;
• salt - a quarter of a teaspoon.

Cooking method:

1. Dissolve sugar, salt, yeast in warm milk. Let stand a little, then mix with one egg and vegetable oil. Add flour, knead the dough, leave to rise for an hour.
2. Grate the cheese, mix with cottage cheese and a quarter of the butter.
3. Divide the dough into three parts. From each make cakes 1 cm thick. Distribute the filling over them, not reaching one and a half centimeters to the edge, roll up with boats.
4. Bake in an oven preheated to 220 degrees for a quarter of an hour. Take out the Adjarian cakes, make holes in the filling, beat an egg into each. Bake for 3 more minutes.
5. Before serving, put 20 g of butter on each Adjarian boat. Wait until it melts.

From ready-made puff pastry

A great option for those with limited time. You can easily and quickly prepare Adjarian khachapuri from puff pastry for breakfast. The recipe is not similar to the classic one, but it is also very good. Now on sale there are ready-made puff sheets, yeast and yeast-free. For our dish, it is preferable to use the second option. Baking rises great with it.

Ingredients:

• yeast-free puff pastry - 0.5 kg;
• butter - 80 g;
• feta cheese - 0.2 kg;
• eggs - 4 pcs.;
• Adyghe cheese - 0.2 kg.

Cooking method:

1. Grind two types of cheese, mix them thoroughly and mash with a fork.
2. Roll out the dough, divide into 4 equal rectangular parts. form boats. Place the cheese filling in the middle.
3. Preheat the oven to 180 degrees. Bake Adjarian cakes there on a greased baking sheet for 20 minutes. Take it out and crack an egg into each. Cook another 5-7 minutes. After switching off, put a piece of butter in each Adjarian boat.

Yeast free

A very simple cooking method that even an inexperienced hostess can handle. Adjarian khachapuri without yeast is prepared on the basis of curdled milk with the addition of a large amount of butter. The amount of flour indicated in the recipe is approximately. Depending on its density and the characteristics of other products, you may need a little more or less.

Ingredients:

• flour - 0.5 kg;
• eggs - 4 pcs.;
• butter - 0.2 kg;
• Adyghe cheese - 0.4 kg;
• curdled milk - 250 ml;
• suluguni - 0.2 kg.

Cooking method:

1. Mix the heated oil with yogurt. Whisk. Add sifted flour, soda, knead the dough. Divide into 3 parts.
2. Grate two types of cheese and mix.
3. From each lump of dough, make cakes, form boats, fill with stuffing. Place in oven preheated to 220 degrees.
4. Bake the dish for a quarter of an hour, then take it out, break an egg into each Adjarian cake. Continue cooking for another 5 minutes.

In a slow cooker

If you don’t have an oven or it doesn’t work, this is no reason to deny yourself delicious pastries: Adjarian khachapuri in a slow cooker turns out to be no less tasty. In this appliance, the baking time is slightly increased, because the maximum possible temperature of the mode is not too high. Be sure to remember how to cook Adjarian boats using a slow cooker.

Ingredients:

• dry yeast - 1.5 tsp;
• vegetable oil;
• milk - 0.2 l;
• mozzarella - 0.1 kg;
• flour - 0.3 kg;
• suluguni - 350 g;
• sugar - 1 tbsp. l.;
• eggs - 2 pcs.;
• salt - 1 tsp

Cooking method:

1. Mix the sifted flour with yeast, sugar, salt. Pour in warm milk and stir. Leave for 40 minutes under the film to rise.
2. Grate the cheese coarsely, mash with a fork.
3. Divide the dough in half, form 2 boats. Fill them with stuffing.
4. Set the "Baking" program on the multicooker. Lubricate the bowl with oil, put Adjarian boats there. Cook 30 minutes.
5. Open the lid. Make a hole in each Adjarian flatbread and carefully crack an egg into it. Cook another 10-12 minutes.

On kefir

You have already studied the recipes for baking with yeast, yoghurt sourdough, yogurt, and you can also make Adjarian khachapuri on kefir: it’s very simple and delicious. Unlike yoghurt, kefir can be bought at almost any grocery store. It acts as a starter, makes the dough porous and airy, thanks to which the dish looks very appetizing in the photo and on the plate.

Ingredients:

• flour - 3 cups;
• butter - 80 g;
• salt - 0.5 tsp;
• kefir - 150 ml;
• greenery;
• eggs - 2 pcs.;
• dry yeast - 5 g;
• Adyghe cheese - 75 g;
• sugar - 1 tsp;
• cheese - 75 g.

Cooking method:

1. Mix kefir with yeast, leave for a few minutes. Add salt, sugar, half the butter and flour. Knead, leave warm for an hour.
2. Grate cheese, stir.
3. Divide the dough into 2 parts. Make each cake up to a centimeter thick, and then roll it up, giving it the shape of a boat.
4. Put equal portions of the cheese filling in the middle.
5. Preheat oven to 200 degrees. Place Adjarian cakes on a baking sheet lined with parchment. Bake 15-20 minutes.
6. Get the Adjarian boats. Make a well in the filling of each, pour a raw egg into it. Bake until the protein sets.

With meat

The following is the least similar to the original Adjarian dish, however, it is very tasty and nutritious, with a high calorie content. This dish is perfect for a complete dinner. Adjarian khachapuri with meat is prepared with the addition of minced meat, Suluguni and Imeretian cheeses, with the addition of greens. It turns out an insanely delicious dish that will be appropriate even on the festive table.

Ingredients:

• onion - 1 pc.;
• water - 0.2 l;
• minced meat - 0.25 kg;
• milk - 250 ml;
• salt - 0.5 tsp;
• vegetable oil - 50 ml;
• cilantro greens - 50 g;
• butter - 50 g;
• garlic - 1 clove;
• yeast - 7 g;
• eggs - 4 pcs.;
• suluguni - 60 g;
• flour - 0.7 kg;
• Imeretian cheese - 60 g.

Cooking method:

1. Mix the sifted flour with yeast, salt, melted butter. pour in warm milk and water. Add some vegetable oil. Knead, leave warm under the film for an hour.
2. Fry chopped onion in vegetable oil. Add crushed garlic, chopped cilantro, salt.
3. Preheat the oven to 190 degrees.
4. Mix minced meat with grated cheeses. Divide the dough into 4 parts, make boats. Place the filling in them, bake for a quarter of an hour. Get the Adjarian boats. Crack an egg into each. Cook for 5 more minutes.

Adjarian khachapuri cheese

You probably already understood that the most suitable variety is Imeretian. If you are unable to get one, do not despair: other varieties will fit for a Georgian dish. It is advisable to combine two varieties: it is recommended that one cheese be fatty and stretchy, while the second should crumble. What kind of cheese for khachapuri can be used:

• Adyghe cheese and suluguni;
• cheese and mozzarella;
• feta and suluguni;
• pickled or hard cheese mixed with cottage cheese;
• mozzarella and feta.

Video

Khachapuri is a national Georgian dish, which is a flatbread with a delicious filling of young cheese. Russians sometimes associate the word khachapuri with a flatbread stuffed with potatoes and meat. Georgians do not consider this understanding of the dish to be correct. In all of Georgia, you cannot find two such places where cheese cakes are prepared in the same way, each chef has his own zest. Adjarian khachapuri is of particular interest.

A bit of history

What does the literal meaning of the word "khachapuri" mean? “Khacho” and “puri” are cottage cheese and bread, respectively. This dish is filled exclusively with cheeses. Historically, the first cakes began to be baked in the Middle Ages in the mountainous Georgian villages. The dish does not have a single recipe, in different parts of sunny Georgia they will prepare an appetizer in different ways - you can see round, square and triangular shapes. A boat filled with young cheese stands apart. It is topped with an egg and topped with a piece of unsalted butter. An example of a dish is shown in the photo.

Adjarian khachapuri is especially light, they seem airy and so tasty that you want to eat them right away. But the tradition does not order to rush, it is worth eating the Adjarian snack slowly, in a special sequence.

Dough making traditions

The traditional version of the test is prepared from:

• flour;
• yogurt;
• vegetable oil;
• Sahara;
• salt;
• soda.

Matsoni is a Caucasian drink made by fermenting boiled and slightly cooled milk of domestic animals. The very word "matsoni" is of Armenian origin.

You do not need to add much flour to the dough, the mass should remain soft and slightly stick to your hands. They do not begin to sculpt khachapuri immediately, the dough needs to be allowed to stand for a while.

Initially, the dough for Adjarian khachapuri was taken fresh, the basis was a mixture of water and flour. But chefs have their own secrets and can choose yeast or even puff pastry. The classic option is still using matsoni. The drink itself serves as a good alternative to yeast, but in our country it is almost never found. Therefore, as an alternative, cooks are adopting other fermented milk products.

Advice! “Khachapuri cooked with yeast will be soft and fluffy, so they can be eaten already cooled down. The dough kneaded on matsoni is good only in hot khachapuri, then it loses its excellent taste.”

Which cheese to take?

There is an opinion among experienced chefs that Adjarian khachapuri will be the most delicious, in which there will be a little more filling than dough. Caucasian traditions dictate some rules for choosing cheese. You should not take a mature product, because it stretches and when the khachapuri cools down, the consistency of the filler will not be the best.

The appetizer is prepared only from young varieties, which include:

• Imeretian;
• Mozzarella;
• suluguni;
• Adyghe cheese;
• cheese.

The salty product should be placed in water for several hours and soaked, then adding cottage cheese. Thanks to cottage cheese, the degree of salinity of khachapuri is significantly reduced, the filling becomes softer. This fact is especially important if, for some reason, hard cheese is used.

The filling of traditional Adjarian khachapuri contains an egg. Thanks to this product, it will resemble pasta and will be very delicate in taste. The addition of herbs and garlic is rather an innovation; the traditional version of the dish did without such ingredients.

Advice! “Another secret of a delicious dish is a special way of making cheese. You need to break it with your hands or use a tablespoon for these purposes, but do not resort to using a grater.

How to sculpt and fill the boats?

The finished dough is divided into parts, from which the balls roll. Their size should be no more than a fist. The dough is rolled out with a rolling pin into an oval-shaped cake. Some cooks do it by hand or take the path of least resistance by simply making a big pie. The finished dish is only divided into parts before serving. What kind of food to give preference to each decides independently.

To achieve a crispy crust, you need to roll out the cake as thinly as possible. If you like a soft snack, the thickness of the dough is made at least a centimeter. After the cake is ready, the edges are pinched on it, a boat is formed. The filling is placed inside and the oven is turned on. The temperature inside it is brought to 200 ° C, after which half-finished khachapuri is sent to bake. In addition to baked khachapuri, there are also those cooked in a pan.

The sides of khachapuri are smeared with yolk to obtain a golden blush. The cooking time is about 20 minutes, a lot depends on the type of oven. As soon as the boats are baked, they are taken out and poured on top of the egg. It is necessary to try and for aesthetic reasons to prevent the yolk from breaking. Then the appetizer returns literally for a couple of minutes to the oven. The final touch - a piece of butter is placed on top of the khachapuri (as in the image).

Having brought together many years of experience in cooking Adjarian khachapuri, we can highlight a few general tips:

• It is better to cut large pieces of cheese so that excess salt can come out freely.
• If you want to create a truly Georgian dish, you can not look for yogurt on sale, but make it at home. To do this, you need one and a half liters of milk and a tablespoon of kefir for sourdough. After mixing the products in a container, you need to wrap it with something warm and let the mixture stand for 5 hours. Lactic acid bacteria will multiply in milk. Then the mass is transferred to the refrigerator for thickening.
• Cooks believe that the ratio of water and flour in an ideal dough should be 1 to 3. But each cook has his own recipe and proportions, so you can only find the best option by experience.
• So that the dough does not stick to your hands while sculpting the boats, you need to let it brew after kneading. The gluten will swell and the mass will become more pliable and elastic, which will simplify the work. Ready khachapuri will melt in your mouth.

Khachapuri by Tinatin Mzhavanadze

A popular blogger and author of culinary bestsellers offers his readers a step-by-step recipe for the perfect Adjarian khachapuri. The appetizer will be very tasty if the dough is soft, the crust is crispy, the cheese and egg filling is tender, the bottom is dry, and the sides are ruddy. This dish is easy to make, just follow the recipe.

First, milk is mixed with water in a separate container. Sugar, salt and packaged yeast are poured there in turn, sunflower oil is poured in, then everything is thoroughly mixed. Soft dough is kneaded exclusively on sifted flour, and it should come up warm for about an hour and a half. The risen dough is lowered and allowed to stand a little more.

While the basis of khachapuri reaches perfection, the turn of the filling comes. Cheese, according to tradition, is broken by hand. You can use a large grater, in this matter everything is individual. At the end, drinking water is poured in to achieve a more delicate consistency. If desired, you can add a little garlic.

The dough is divided into small balls, oval cakes are rolled out. At first, it is difficult to achieve the desired shape, but a pair of khachapuri stuck together will already allow you to fill your hand. Finished forms are laid out on a greased sheet. A filling is placed in the middle of each boat, the sheet is sent to a hot oven. The temperature should be high - 250 ° C. After 15 minutes, the sheet is taken out, an egg is poured into the center of the baking, everything is sent to the oven to reach.

Hot khachapuri are placed on a large plate, a little butter on top of each boat completes the picture. The dish is ready, you can start tasting!

To prepare the dough you will need:

• flour - 1 kg;
• milk - 1 glass;
• water - 0.5 liters;
• dry yeast - 1 tbsp;
• sugar and salt - 1 tsp each;
• refined vegetable oil - 2 tbsp.

The filling is made from Imeretian cheese (1 kg) or a mixture of several varieties (250 g of each type), water (half a glass) and garlic (1 clove). An egg for decoration is taken depending on the number of baked khachapuri. It will be interesting to place the filling in layers, especially if 3-4 different varieties are taken.

Khachapuri in a hurry: a quick recipe

If guests are on the doorstep and you want to treat them to something, you can resort to this recipe (subject to the availability of the necessary products). A simple and quick cooking option should be considered in stages. Squares are rolled out of the finished puff pastry and boats are molded. The latter are baked on a greased sheet in the oven. Baked blanks are taken out and filled with filling - grated cheese and egg. The sheet is again sent to the oven for just a couple of minutes. If the yolk is a little damp - it's even better, pieces of dough are dipped into it to make it tastier.

Boats on curdled milk

Many Georgian housewives knead the dough with yogurt. Khachapuri turns out fresh and not as lush as yeast, but no less tasty. This recipe is worth considering step by step.

First, butter is melted in a water bath and mixed with yogurt. A pinch of salt is added to the resulting mixture, after which it is thoroughly beaten with a mixer. Sifted flour is mixed with soda and gradually introduced into the mixer bowl. As the dough becomes thicker, you need to increase the speed of the mixer. An elastic mass should be satisfied, so it is better to mix it on the table, and not in a mixer.

The dough is divided into 4 parts, a cake is made from each with a rolling pin. The filling is put into the formed boats, khachapuri are placed in the oven for 15-20 minutes. After taking out the pastries, you should break an egg into each core and send everything back to the oven.

You will need the following ingredients:

• butter - 200g;
• flour - 300 g;
• curdled milk - 1 glass;
• soda - half tsp;
• cheese - 600 g;
• eggs - 5 pcs., one for lubrication, the rest for decoration.

How to eat Adjarian khachapuri?

In order not to let the reader choke on saliva, a detailed description of the feast with khachapuri is better to bypass. In short, the finished dish can be eaten as you please. But true gourmets prefer to stir the egg-filled filling, take a piece of baked dough and dip it into a delicious core. When the sides are finished, the rest of the khachapuri is eaten like a pie.

I am happy to share a recipe that my family has always met with great pleasure for many years. This is Adjarian khachapuri. My friend, who lived in Georgia for several years and was fond of national cuisine, taught me how to cook this wonderful pastry.

Khachapuri is probably almost the reincarnation of Italian pizza in Georgia. How many different recipes for this pastry exist in her homeland! The Adzharians cook it with a half-baked egg, the Gurians with a boiled egg, the Imeretians without an egg at all, and the result is completely different from what other nationalities do. It seems that Georgian cuisine can satisfy any, even the most picky "taste" for this pastry with cheese!

Let's try to cook Adjarian khachapuri today - in my opinion, the most festive version of this dish.

step by step photo recipe

To bake three khachapuris from Adjara - the famous Adjarian boats - we will use the most affordable products, which is important today.

Ingredients:

• wheat flour - 300 g;
• warm water - 0.5 cups;
• dry instant yeast - ½ teaspoon;
• sugar - ½ teaspoon;
• salt - ½ teaspoon;
• pickled cheese (for example, suluguni) - 300 grams;
• chicken eggs - 5 pieces;
• ground black pepper - 1 pinch;
• butter - 2 tablespoons.

Cooking process:

First, of course, let's take a test. Combine water, one egg, yeast, sugar and salt in a bowl.

Mix the prepared ingredients with a whisk.

In parts, we introduce flour into the liquid mixture, be sure to sift it to enrich it with oxygen.

As soon as part of the flour is introduced into the dough, mix everything well.

When all the flour is added to the dough, knead it for several minutes, then leave it to infuse for 40 minutes in a warm place, covered with a towel so that the khachapuri dough does not dry out.

In the meantime, chop the cheese on a coarse grater.

We combine the grated cheese with one egg, add a little salt and black pepper to taste. We mix.

Knead the present lump again and let it brew again, but for 15-20 minutes. Finally, we divide the base into three equal parts.

Roll out each part of the dough into an oval or rectangle with rounded corners.

In the center of the impromptu "pancake" we lay out a third of the previously prepared cheese and egg filling.

We first turn the long edges of the dough to the filling with a tube, and then we connect the short sides, forming a kind of boat, as in the photo. The main thing is that the long edges of the Adjarian boats should be as high as possible relative to the filling.

With melted butter using a silicone brush, grease the edges of khachapuri.

We form two more “boats” from the remaining dough and filling. We place everything on a baking sheet greased with butter.

We bake Adjarian khachapuri in an oven heated to 180 degrees for 25-30 minutes. Then we take them out, with a clean egg or a spoon, carefully make indentations in the center of the filling and also carefully drive the egg into it so that the yolk remains in this indentation and the protein evenly spreads over the rest of the filling.

We send khachapuri back to the oven and cook them there for another 5-7 minutes, until the protein seizes.

We serve Adjarian "boats" hot, and always in a good mood!

Cooking Tips:

1. The variety of cheese for the filling can be chosen according to your taste. The main thing in this case is that the cheese is not very wet. Excess water will not allow the flour base to bake well.

2. On ordinary water, the dough for khachapuri is excellent. But it can also be kneaded on the basis of fermented milk products - kefir, fermented baked milk or Georgian matsoni.

3. Water (kefir, fermented baked milk, matsoni) must be warm. This will allow the yeast to disperse better and the dough to rise.

4. If the cheese chosen for khachapuri turned out to be too salty, it can be slightly soaked in cold water.