Cheese in dough on the grill. Khachapuri on a skewer

Which translates into Russian as “cheese in dough.” Cooked on the grill, the dish turns out incredibly appetizing and tasty. Khachapuri is served from the grill exclusively hot. How to prepare a hearty dish of Georgian cuisine so that its taste and aroma will be remembered by all your family or unexpected guests? Proven khachapuri recipes are collected in our article.

Khachapuri on the grill: recipe with photos

The dish prepared according to this recipe can easily be classified as a country version, since it is prepared using a grill. The filling is suluguni (hard and juicy cheese at the same time), which is perfectly baked. For simplicity, it is better to take puff pastry.

For preparation you will need the following ingredients:

• dough - 0.5 kg;
• cheese - 400 g;
• salt - 3 g.

Practical part

To cook khachapuri on the grill, you should start by preparing the available ingredients. If the cheese is not salty enough for the chef's taste, it is worth salting it.

Suluguni and dough must be cut into long strips. Then stretch the strips of dough and put them on each skewer in turn in the following sequence. First, a piece of cheese is put on, and only then it is wrapped in dough. It is necessary to secure the ends of the dough on each skewer.

Now it’s time to move on to direct grilling. An important point worth paying attention to is that khachapuri is prepared just before baking. Next, you need to install the grill and turn each skewer as it cooks. The dish takes about 15 minutes to prepare.

Khachapuri on the grill is ready when the dough is browned. When opening the dish, the cheese may leak out a little, so you should eat with caution.

Grilled khachapuri recipe with egg

This dish is prepared incredibly quickly, but it turns out very tasty, juicy and appetizing. It can be used as an alternative to regular kebabs cooked on the grill during the summer season. Pieces of cheese on skewers can be alternated with small tomatoes if desired.

For preparation you will need the following ingredients:

• cheese - 500 g;
• egg - 2 pcs.;
• water - 200 ml;
• margarine - 400 g;
• flour - 3 tbsp;
• bite - 20 ml.

We recommend starting the process of preparing this dish by preparing the puff pastry. To do this, beat the egg with a fork, add water at room temperature, vinegar and a little vegetable oil to it in a separate container. Then you need to sift the prepared amount of flour using a sieve and, using all the ingredients, knead a stiff dough.

When the batch is ready, it should be divided into three equal parts, each of which should be rolled out using a rolling pin and covered with a thin layer of margarine. After this, each piece of dough must be rolled into an envelope, wrapped in cling film and placed in the freezer for 15 minutes. After the allotted time has passed, you need to take out the dough and coat each piece with margarine again. This action should be repeated about three times to use all the available margarine.

When the procedure with margarine is completed, you should proceed directly to preparing the khachapuri. To do this, take the dough out of the freezer, cut it and roll it into long strips. Cheese, cut into oblong strips (about 5 cm thick), must be threaded onto skewers. It is usually wrapped on top with a strip of rolled out dough, brushed with egg and placed on the grill.

It is worth frying a dish from Georgian cuisine until a golden crust appears. This will take approximately 15-20 minutes. Khachapuri cooked on the grill is served exclusively hot. This way the food retains its delicate texture.

After another very pleasant walk with my family in the park, we all wanted to eat well.

The poorly prepared pizzas and hot sandwiches of the even “poorer” establishments in Kharkov’s Gorky Park were not at all attractive.

Although there was still a very trump and permanently working option - Mac, the day was so bright and colorful that we all wanted something new

Having gained patience and a positive mood, we rushed towards Gagarin Avenue to one good barbecue and wine shop, Lavshash

I won’t lie, we’ve been there before and basically knew what we were going to eat :). Pork neck shashlik, veal or lamb lula, sauce and the favorite of our two little Cossacks, Imeretian khachapuri

And now we are already there, and there is a pleasant surprise: there are no Imereti khachapuri: (and in their place there are visually very pleasant long buns. That was them, khachapuri on the grill

It would seem that everything is very simple, yeast dough and a mixture of Caucasian cheeses. But it was the most delicious cheese bun I've ever eaten. My wife and children agreed with my opinion

My weakness for preparing delicious food broke me again :) and I decided, if possible, to please my family and friends with a new product at the next picnic

And then it happened. Summer! Birthday! Picnic! Shashlik!

I won’t languish for long :) here’s the recipe itself

Yeast dough

You can vary here. Or buy yeast dough (puff pastry or not). But I decided to cook it myself :)

• 500 grams flour
• 200 ml milk
• yeast 10 g (I don’t like dry yeast, I always use non-dry ones :))
• 1 large egg
• Salt 1 teaspoon
• Sugar 1 teaspoon

The milk should be warm, about 30 degrees; if it was in the refrigerator, it is better to warm it up quickly, but be careful not to heat it too much, yeast does not like this

Mix the yeast and milk thoroughly, add the egg, sugar and salt and mix too.

Gradually add flour and knead the dough (a mixer will help you :))

Khachapuri

• Yeast dough
• Suluguni cheese 400 grams
• Cilantro or Parsley or Basil or all together or nothing :)
• 50 ml olive oil
• clove of garlic
• whisper of marinade
• a whisper of salt

My little addition that we will use at the very end:) finely chop the garlic (or spade), mix the garlic, mash, butter and salt and let it brew

Cut the head of suluguni into regular pieces (complex word) of a parallelepiped shape 1 cm by 1 cm along the length of the head and carefully thread them onto skewers. Be careful and take into account the size of the grill and the product on the skewer, keep in mind that there will be more dough around the edges of the skewer

Divide the dough into 4 parts and roll each part into an elongated oval; you need to spread herbs on the dough, before chopping them well. Pierce the very edge of the dough sheet with a skewer and simply wrap the dough around the cheese. Try to ensure that the dough lies evenly over the entire surface of the cheese. When baking on a grill, due to different temperatures under and above :), deformation of the dough is inevitable, which will lead to the formation of holes from which cheese will leak out :) wow, difficult

but don’t worry because it won’t all leak out :)

A very important point is to let the khachapuri stand in a warm place so that the dough rises and the buns turn out airy. I used the interior of the car :)

The most difficult part is baking khachapuri on open coals. The coals should be calm. Under no circumstances should you start baking over red coals; the dough will burn instantly. Wait until the coals are covered with a small layer of ash. Scroll the skewers very carefully and do not leave the grill, any mistake will be irreparable :(

15 minutes and your buns are ready :), rosy, hot and very tasty, in some places the cheese will break through the defense of the dough and beautifully flow out where it will be covered with an amazing golden crust :)

Place the buns (there should be 4 of them) on a plate and brush with our garlic butter, the buns will take on an even deeper and more pleasant color

That's all :) a little hassle, but the originality and exclusivity of the dish are worth it :)

In addition to the usual preparation khachapuri in a frying pan or in the oven - it’s very cool to cook khachapuri on a skewer, on coals, immediately after cooking kebab.

For khachapuri on a skewer you will need

• Flour. 2 glasses.
• Vegetable oil. 50 ml.
• Yeast. 1 teaspoon.
• Sugar. 1 tablespoon.
• Salt. ½ teaspoon.
• Water. Warm. ¾-1 glass.
• Cheese. 200 gr.
• Greenery. Taste.

Cooking khachapuri on a skewer

Let's start with the dough, since it will take about an hour and a half to rise.

Dissolve a tablespoon of sugar in half a glass of warm water. Add a teaspoon of dry yeast, stir and wait for 10 minutes until the yeast comes to life and foam begins to appear.

Sift the flour with salt, add about a quarter glass of warm water, vegetable oil and pour the yeast into the flour.

Knead a very soft dough. It should come off the walls, but still stick to your hands. If necessary, add water a little at a time.

Cover the dough with a damp towel and leave in a warm place for about an hour and a half until the dough rises. It will increase in volume by about 2-2½ times.

Finely chop all the greens.

Cut the pieces of cheese into bars and thread the bars onto a skewer. Any semi-hard cheese. Suluguni is very good, but in this case it is not necessary. It just needs to melt well. Sprinkle the pieces of cheese with chopped herbs, pressing tightly.

We knead the dough, tear off a piece and, on a flour-dusted surface, roll it into a rope with our hands, approximately 2-3 cm thick. Then simply use the palm of our hand to turn the rope into a strip of dough, 7-10 mm thick.

We wind the strip of dough onto the skewer, covering the cheese completely and without holes. Seal the edges of the dough around the skewer.

If the cheese is over and there is still dough left, simply roll it onto skewers. It turns out very tasty bread on skewer.

When the kebab is already fried, put the skewers with khachapuri on the grill. It bakes very quickly, you can’t be distracted because it burns instantly.

The dough expands greatly during baking, so leave plenty of space between the skewers.

All, khachapuri on skewer ready. Serve with kebab, fresh vegetables and wine. We invite everyone to the table.

In Georgia, khachapuri has become a real national treasure; this dish is much more significant than a simple element of local cuisine. The name of the dish has received a patent, but khachapuri according to the original recipe can be made at home and outdoors without special permits. A product with this name is often sold in Russia, but it has little in common with the original.

Composition of the product

During outdoor recreation, such a dish will be a good addition to kebabs; it can be loaded into the grill for frying. It takes about an hour to prepare, the first half of the time is spent on preparation, the second half on loading and frying. Prepares 6 servings at a time, the recipe is of medium complexity. From the photo you can see that if you cook khachapur correctly, the result will look appetizing.

To prepare khachapuri on skewers, you will need the following ingredients:

• 500 g puff pastry without yeast (1 package);
• 500 g brine Georgian suluguni cheese;
• 50 g butter (can be replaced with melted butter if necessary);
• salt (to taste).

Cooking khachapuri on the grill allows you to achieve a richer taste. If you learn how to make khachapur correctly, a product with this name in cafes and stores will lose its appeal. A homemade dish has many advantages.

Cooking features

The classic recipe involves making the dough with your own hands. If you don’t want to bother with this yourself, you can buy a package of ready-made puff pastry in the store, with it the product will be just as tasty, and you won’t worry about any loss in quality. At the first stage, you need to defrost the dough (if it was purchased in a store) and load the coals into the grill.

Next you need to grate the mixture of Adyghe cheese and suluguni, add melted butter, mix this mixture. The resulting mass is formed into oblong pieces. Then the filling is loaded onto the skewer.

The best option would be to use high-quality suluguni; to load it, simply cut it into small rectangular bars.

The puff pastry is cut into strips 5 cm wide, and a rolling pin is used to roll them out. The cheese filling is wrapped with dough strips directly on the skewer. Before downloading, you must complete the following steps:

• interlock the edges to prevent them from falling apart;
• make 5 punctures in each piece using a toothpick;
• Be patient while waiting for the dish to finish cooking.

It is correct to fry the khachapuri over very low coals; this is important for uniform crust formation. The specificity of frying implies obtaining the same taste throughout the product. From loading to final cooking it takes about 7 minutes, the delicious dripping juices will indicate that the food is ready to eat.

The remaining dough from cooking can be used; loading it onto a skewer will allow you to bake delicious bread.

It is not necessary to adhere to a strict recipe; you can cook khachapuri on a skewer with additives. To do this, the filling is soaked and rolled in spicy herbs. The photo often shows cooking with such additives. It looks appetizing, but in practice it produces an original taste. We recommend loading the following spices:

• cilantro;
• tarragon;
• green onions;
• dill;
• parsley.

Cooking khachapuri on grills was invented a long time ago; it has already become an element of national cuisine. This dish, when mentioned in any part of the world, instantly evokes associations with Georgia; lovers of the cuisine of this country are present all over the world. The recipe described above meets official quality standards, and the ease of preparation will allow everyone to enjoy this dish. If you observe the loading time on the grill, the taste will be as if you personally visited the country and tried this delicacy there.

INGREDIENTS

• puff pastry without yeast (1 package) 500 g
• suluguni cheese 500 g
• butter (or ghee) 50 g
• salt (to taste)

STEP-BY-STEP COOKING RECIPE

Of course, for this dish it is best to knead the classic yeast dough yourself. Well, those who don’t want to bother with their own dough for some reason can take a package of ready-made factory puff pastry. The first step is to defrost the dough if it is frozen. Well, organize the coals in the grill.

Preparing the filling for khachapuri. There are two options: 1) if you have high-quality suluguni (dense, yellow, layered), then simply cut it into blanks - rectangular bars measuring 2.5x2.5x10 cm. This is the best option. 2) either grate cheese (a mixture of Adyghe and Suluguni) on a coarse grater, add a little melted butter; mix and form oblong cheese pieces. Thread the filling onto a skewer.

Cut the puff pastry into strips 5 cm wide and roll them out with a rolling pin. Wrap the cheese filling on each skewer with puff pastry. Pinch the edges. Use a toothpick to make 3-5 punctures in each khachapuri piece.

Fry the khachapuri over very low coals (!) until evenly crusted. Approximately 5-7 minutes. When the juice begins to flow appetizingly, the khachapuri is ready.

Helpful advice

In our khachapuri on a skewer you can add the flavors of spicy herbs (tarragon, cilantro, green onions, ... any greens - according to your desire). To do this, you need to lightly moisten the cheese filling, already strung on a skewer, with a damp hand and roll it in finely chopped herbs. And only then wrap the cheese in green powder with dough.