Cottage cheese filling for khachapuri. Other options for cooking khachapuri

Filling:

• Curd - 300 g
• Egg - 1 pc.
• Dill, parsley or other fresh herbs- 100 g
• Garlic - a couple of cloves.

Step by step cooking khachapuri in a pan with a photo:

Kefir is slightly heated and add soda. Add salt after 20 minutes vegetable oil, sugar and flour, kneading soft dough. Let him rest for 20-30 minutes.

We divide the dough into 7-8 parts and roll out thin cakes.

We spread the filling on each cake, and then we collect the edges of the dough into a "bag" and fasten the top.

We give the cake a flat shape and put it in a dry frying pan to fry until golden brown.

Ready khachapuri generously lubricate butter and put in a stack.

Bon appetit!

Khachapuri - dish Georgian cuisine, instantly captivates with its taste. Cheese-filled tortilla can be prepared according to various recipes. Its shape and taste depends on the region in which it first appeared.

The Adjarian flatbread looks like a boat, where the filling is open, round in Megrelian style, in some areas they look like envelopes.

Initially, pies were made from unleavened dough- only on flour and water. Later, cooks began to cook them on yeast and puff pastry.

So that you get real Georgian flatbread, you should follow certain rules for their preparation:

1. Real khachapuri is cooked on matsoni. This is a fermented milk drink that is very popular in Georgia and Armenia. Unfortunately, it is almost impossible for us to get it. It’s not particularly worth getting upset about this, since it can be safely replaced with kefir, sour cream or whey.
2. Knead the dough and leave it to rest for half an hour. During this time, the gluten will swell, the mass itself will become pliable and will not stick to your hands.
3. filling - original recipe recommends using the Imeritinsky variety. But nothing terrible will happen if you replace it with suluguni or cheese.
4. Do not forget that all ingredients must be at the same temperature, so they must first be removed from the refrigerator.
5. If the bryndza is too salty - put it soaked in milk for 2-4 hours.
6. Grind the cheese for the filling. For taste, you can add cottage cheese, greens. It is better to use several varieties of cheese, so the taste will be richer.
7. If you are using various varieties - hard cheese grate, soft - just crumble. Spray them with vegetable oil.
8. To make a round cake, the dough is divided into several parts, each of which is rolled into a thin layer.
9. The filling is laid out in the middle and connected in the form of a bag, which is leveled to make a round cake.
10. If you decide to cook an open boat, then the edges of each piece should be carefully wrapped in the form of a roll until you reach the filling. Pinch the "boat" on the sides. Drive a chicken or a couple of quail eggs into the middle.
11. You can bake Georgian pies both in the oven and in a pan without a drop of fat.
12. Ready tortillas smeared with butter. If you have khachapuri left the next day, be sure to reheat them before serving.

Now this dish caucasian cuisine can be found with various fillings(chicken, mushrooms, potatoes and even fish), but authentic recipe suggests a cheese filling, since the name of the pastry is translated as bread (“puri”) with cheese (“khacha”). Each hostess in the Caucasus has her own recipe for khachapuri with cheese, and the shape of these pies can vary significantly, be round, square, triangular, with or without a hole. Below are the most interesting of them, which will allow you to get to know each other better. culinary traditions peoples of the Caucasus.

Khachapuri with cheese - a simple recipe in the oven

Caucasian tortillas with cheese are not difficult to prepare, since they mainly use unleavened yeast-free dough. But the rich and rich taste of the dish gives cheese filling, which can combine several types of this product.

To cook simple cheese cakes in the oven, you need to prepare:

• 500 ml of kefir;
• 1 egg;
• 5 g sugar;
• 5 g salt;
• 15 g baking powder;
• 30 ml of vegetable oil;
• 650 g flour;
• 300 g of cheese;
• 200 g suluguni;
• 100 g Imeretian cheese.

Recipe step by step:

1. Combine the loose components of the dough (flour, salt, sugar and baking powder), pour into a large container and make a funnel in this mixture, pour a mixture of eggs, kefir and vegetable oil into it.
2. Little by little, mixing the liquid component and dry components, mold them into an elastic and uncooked dough. Gather the dough into a round ball and wrap in clingfilm. food products and remove for 60 minutes on the shelf of the refrigerator.
3. For minced meat, you just need to turn the cheeses into shavings and mix. You can use any other types of cheese available in the refrigerator.
4. Roll out the cooled dough into medium-sized cakes, oval or round. Put cheese chips in their center, then pick up the edge of the dough in the center, but keeping the hole. Carefully, so that the filling does not spill out, shift the cakes with the hole down and roll with a rolling pin to a centimeter thickness.
5. Bake khachapuri blanks in hot oven laying them on the sheet with the hole up.

To make ready-made khachapuri soft and not stale for a long time, immediately after the oven they should be greased with melted butter and covered with a cotton towel.

From yeast dough

Baking khachapuri from yeast dough takes longer than from fresh yeast-free. However, the cakes that come out of the oven, as a result, justify the time spent with their splendor, softness and taste.

Yeast dough and its cheese filling are prepared from:

• 100 ml of milk;
• 150 ml of water;
• 1 egg and 1 yolk for greasing before sending to the oven;
• 10 g of sugar;
• 10 g dry yeast;
• 5 g salt;
• 450 g flour;
• 30 g butter;
• 500 g hard cheese.

Progress:

1. Pour milk and water into one bowl, heat a little. Dissolve yeast and sugar in this liquid, send to heat until a foam cap appears.
2. Next, add the egg, salt, melted butter and flour to the dough. We knead the soft dough, which we leave for an hour and a half to rise.
3. Then we knead the mass well and divide it into four identical parts. We roll each piece of dough into a circle, put about 100 g of small cheese chips in the center, pinch the edges in the center. After that, roll out the workpiece to a thickness of one centimeter.
4. Four khachapuris are placed on a baking sheet greased with vegetable oil. In the center of each of them we make cuts to the filling so that the pastries do not bubble in the oven. Sprinkle the rest of the cheese chips on top and bake until cooked in a preheated oven.

Lazy khachapuri in a frying pan

Lazy khachapuri are easy-to-cook cheese cakes that can be prepared in just 10-15 minutes, since you don’t have to bother with either the filling or the dough separately. This cake is perfect for hearty breakfast, a snack and even a late dinner.

For lazy cheese cakes you will need:

• 200 g of Adyghe or any other hard cheese;
• 100-150 ml low-fat sour cream (10-15%) or yogurt;
• 100 g flour;
• 2 eggs;
• salt and herbs optional.

How to cook:

1. Grated cheese on a medium grater mixed with raw chicken eggs and flour. Dilute the resulting mixture with the selected fermented milk product (sour cream or yogurt) to the consistency thick sour cream. Optionally, you can salt the dough if the cheese was not salty, and add chopped fresh herbs.
2. Pour the resulting mass onto the oiled surface of a hot frying pan, evenly distribute it and cook, covering with a lid.
3. When on medium heat cheese cake it will grab well on top, and the edges will brown, it must be carefully, so as not to break, shift to the other side and bring to readiness also under the lid.

With cottage cheese

Khachapuri with cheese and cottage cheese at first glance, it sounds very difficult, it may even seem that it is almost impossible to cook this type of pastry at home. But not everything is so difficult, having tried to cook this dish once, later it will often appear on the table.

For dough and fillings are used:

• 190 ml natural yogurt without fillers;
• 4 g salt;
• 4 g of soda;
• 320 g flour;
• 200 g of suluguni cheese;
• 150 g feta cheese;
• 100 g of cottage cheese;
• black ground pepper taste.

Baking algorithm:

1. Combine salt and soda with sifted flour. Add yogurt to this loose mixture and knead a smooth dough without lumps.
2. Roll out the dough into a tourniquet, which is cut into eight equal pieces, each roll into a thin cake.
3. Grate suluguni and feta fine grater, combine with cottage cheese mashed with a fork, salt and pepper to taste. From the prepared minced meat, form four identical cheese balls.
4. Put a ball of minced meat on one plump cake, cover with a second cake, connect the edges, and then roll it out with a rolling pin to a centimeter thickness.
5. Fry prepared cakes on both sides in a dry frying pan or bake in a preheated oven.

With puff pastry cheese

Very quickly at home, you can cook khachapuri with puff pastry cheese, especially if you use finished semi-finished product (puff pastry) from the store or home cooking. The advantage of this recipe is that for the filling you can collect all the leftover cheese from the refrigerator, and it will turn out delicious. The main thing is not to spare oil.

List of required products:

• 550 g suluguni (any other cheese or a mixture of different cheeses);
• 3 layers of ready-made puff pastry (yeast or yeast-free);
• 30-60 g butter;
• 2 eggs;
• salt if necessary to taste.

Cooking sequence:

1. Roll out each layer of puff pastry a little and cut into equal squares.
2. For the filling on a grater with large or medium holes, grate the cheese, add one raw egg and melted butter to it, mix thoroughly minced cheese.
3. Put the filling in the center of the puff pastry square, fasten the corners of the square in the center to make an envelope. For a beautiful crispy crust and tight adhesion of the corners of the dough envelope, the places where the dough is fastened and the surface of the pie, grease with a beaten egg.
4. These cheese pies should be baked at a temperature of no more than 200 degrees for 20 minutes until crispy.

Georgian traditional khachapuri

For traditional Georgian khachapuri, two products are needed that will be difficult to find outside of the Caucasus. This is a special fermented milk product called the drink of Caucasian longevity - matsoni, dough is kneaded on it, and young Imeretian cheese used for filling. In the absence of these products, you can try to repeat the Georgian khachapuri recipe, replacing matsoni with kefir and sour cream in equal proportions, and instead of Imeretian cheese, take Adyghe.

For four khachapuri cakes for the filling, you should take:

• 250 ml yogurt;
• 100 g butter;
• 30 g of sugar;
• 4 g salt;
• 4 g of soda;
• 300 g flour.

For the cheese filling you will need:

• 350 g of Imeretian cheese;
• 50 g sour cream;
• 25 g butter;
• salt to taste.

How to cook Georgian khachapuri at home:

1. Dissolve sugar, salt and soda in matsoni. The mixture will foam a little, this is the neutralization of soda. Then pour in the melted butter in small portions add flour and knead soft fluffy dough. Thanks to the oil in its composition, it will practically not stick to your hands.
2. Grind the cheese with a grater or in another way, mix it with sour cream and soft butter. The amount of the last two ingredients can be adjusted, depending on the consistency of the cheese. The filling should not be too dry or too wet.
3. Divide the dough into four parts to form cakes. Roll each into a cake, put a quarter of the minced cheese on it. Then pinch the edges in the center, turn the seam down and roll into a thin cake (1-1.5 cm thick).
4. Transfer the prepared cake to a preheated dry frying pan and cook under the lid for several minutes over medium heat until beautiful light brown spots. Then turn over to the other side and fry on the other side, but do not cover with a lid.

Abkhaz Khachapuri Boat

Abkhazian khachapuri with cheese are known far beyond the Caucasus due to their recognizable boat shape. One such cake with cheese filling and an egg is enough for a full meal. The dough for this pastry is traditionally kneaded on yogurt, but in its absence, the use of milk or kefir is acceptable.

For dough and filling of khachapuri boats you will need:

• 130 ml of milk (kefir);
• 130 ml of drinking water;
• 7 g dry yeast;
• 10 g of sugar;
• 5 g salt;
• 30 ml of vegetable oil;
• 6 chicken eggs;
• 450 g flour;
• 270 g of suluguni;
• 260 g Adyghe cheese;
• 100 g butter.

How to bake khachapuri in Abkhazian style:

1. The cooking process begins with kneading the dough. Pour yeast and sugar into a warm mixture of milk and water, stir until completely dissolved and leave for ten minutes until the yeast activates.
2. After that, beat an egg into a bowl with a milk-yeast solution, pour in vegetable oil, salt and sift the flour in small portions, knead a tender and soft dough.
3. Transfer the lump of dough into a large bowl and leave warm for an hour to ripen. After half an hour, you will need to do a warm-up.
4. For the cheese filling, grate suluguni and Adyghe cheese, pour in melted butter, salt and mix. The filling is ready.
5. Divide the dough ball into five equal pieces. Roll each of them into an oblong oval cake. Put a few tablespoons of the filling along the long sides of the oval, then roll the filling into a tube on each side towards the center. Pinch the narrow edges of the cake together, and spread the middle with your fingers to make a boat.
6. Fill the center of each boat with minced cheese and carefully transfer to a baking sheet lined with parchment. Walk along the side rollers of the boats with a brush dipped in yolk and send the pastries to the oven for 15-25 minutes at 200 degrees.
7. Remove almost ready khachapuri from oven, drive an egg into the center of each and resume baking. After two minutes, cooking will be completed, for softness, pastries can be greased a small amount butter.

For unleavened sour-milk-based dough, the following are used:

• 250 ml matsoni (kefir, curdled milk, yogurt);
• 1 egg;
• 8 g of soda;
• 5 g salt;
• 300-350 g flour.

The composition of the cheese filling with suluguni includes:

• 350 g suluguni;
• 40 g soft butter;
• 1 egg.

The procedure for kneading the dough, preparing the filling and baking:

1. When kneading the dough for cakes, you need to combine the fermented milk product with the egg, and in a separate container, mix the flour and other bulk products. Combine both mixtures and knead a homogeneous, non-sticky dough.
2. To make minced cheese, you should mix grated suluguni grated on a medium grater with a raw egg and soft butter.
3. Divide the dough ball into 4 equal pieces into two cakes, roll out a cake 20 cm in diameter from each. Put half of the filling on one cake, cover the second one on top, diligently blind the edges. Repeat similar steps with the remaining filling and two cakes.
4. Fry the formed khachapuri in a pan with a little butter, spending 3-4 minutes browning each side.

With cottage cheese, khachapuri is the most satisfying and delicious. To do this Georgian dish independently, it is not enough just to know his classic recipes. After all, delicious khachapuri will turn out only if they are made with soul, without haste.

Step by step with cottage cheese

There are many ways to prepare such products. However, we decided to present you only the most affordable and simple options. Having learned the detailed ones with cottage cheese (or with cheese), you can delight your loved ones with them at least every day. After all, they are done quite quickly and easily.

So the ingredients are:

• fine-grained cottage cheese - about 1 kg;
• sifted flour - from 900 g (add at discretion);
• fresh large egg - 2 pcs.;
• sand-sugar - a full large spoon;
• drinking warm water - about 500 ml;
• granulated yeast - a small spoon;
• sunflower oil - about 100 ml;
• margarine good quality- about 50 g;
• fine salt - a small spoon.

Knead the dough

Khachapuri is very easy to prepare with cottage cheese. First you need to knead the sponge base. To do this, mix granulated yeast with granulated sugar and then pour warm drinking water. After mixing the components, you should wait for their complete dissolution. After that, you need to add to the mass fine salt, as well as melted margarine along with sunflower oil. At the end, in the same bowl, lay out the sifted white flour. Ready dough it is recommended to cover with a towel and keep in a warm place for 75-85 minutes. During this time, it should increase in size.

Filling preparation

Khachapuri with cottage cheese is very popular in our country. After all, such products are not only very tasty, but also quite useful.

After the dough is placed in a warm place, you should start preparing the curd filling. To do this, you need to take a fine-grained product, and then add beaten egg whites to it and mix thoroughly with a spoon. As for the yolks, they just need to be mixed with a couple of tablespoons of water and oil.

Product forming

With cottage cheese, khachapuri is formed quite quickly. To do this, the risen dough should be divided into several pieces, and then rolled out of them thin cakes up to 13 centimeters in diameter. Next, the products need to be placed in the amount of two large spoons. After that, it should be closed with a second layer and carefully distributed with your hands inside the cake.

Oven baking process

After the products are formed, they should be lubricated with a previously prepared mass of egg yolk, water and oil, and then put in a pan. In this form, the product should be placed in the oven and baked for half an hour at a temperature of 250 degrees.

Cooking cheese khachapuri in a pan

How else can you make khachapuri? Kefir cottage cheese dough is also used for the preparation of the products mentioned. But in this case, it is recommended to additionally use hard cheese as a filling.

Required products:

• sifted white flour - about 3-4 cups;
• medium-fat kefir - about 3 cups;
• vegetable oil - about 2 large spoons in the dough and a little for frying;
• table soda - an incomplete small spoon;
• salt - add to taste;
• cottage cheese fine-grained - 2 large spoons in the dough and about 100 g in the filling;
• hard cheese - about 250 g;
• cooking oil - 50 g;
• fresh eggs - 2 pcs.

Cooking the dough

Khachapuri with cottage cheese and cheese are prepared as easily and simply as the above products. However, they are made on the basis. To prepare it, you should warm up a sour-milk drink a little, and then extinguish the soda in it. Next, you need to add cottage cheese, vegetable oil, white flour and salt. After kneading, you should get a thick but soft dough.

Making the stuffing

To cook khachapuri with cottage cheese and cheese in a pan, you should make not only the dough, but also the filling. For her, you need to grate hard cheese, and then mix it with a fine-grained dairy product, eggs and. At the exit, you should get a thick cheese- curd mass.

We sculpt semi-finished products

Khachapuri on kefir base cook much faster than yeast. This is due to the fact that for them there is no need to keep the dough warm for a long time, and then bake in the oven.

So, after preparing the filling, you should start sculpting products. To do this, you need to take a piece of dough and roll it into a large cake. It is necessary to place several large spoons of cheese and curd mass in its center, and then pinch the edges in the upper part of the product and evenly distribute it inside the cake. By analogy, all other semi-finished products should be made.

frying process

Khachapuri with cottage cheese in a pan is fried for a short time. To do this, it is necessary to pour vegetable oil into a cast-iron dish, and then heat it up strongly. Next, put one semi-finished product in the pan and fry it on both sides until it turns slightly red. After that, khachapuri needs to be taken out, and in hot dishes place a new item.

How should a Georgian dish be properly served at the table?

Now you know how easy and simple it is to make khachapuri with cheese and cottage cheese. Submit them to dining table recommended as self-dish along with sweet and strong tea.

It should also be noted that some housewives prefer to cook such products not only with cottage cheese or cheese, but also with ingredients such as chopped herbs or grated garlic. Enjoy your meal!

Khachapuri is a legendary Caucasian pastry, which is now popular almost all over the world. Georgians have been baking cakes with cottage cheese for a long time in a special oven, but along with the classic way cooking, there are many others. Our selection will help you find your recipe for this delicious and healthy baking with cottage cheese.

Khachapuri can be prepared for festive table, and you can pamper your family on a weekday. It may seem that the preparation of this dish requires a lot of time and effort, but in fact it is not at all the case. Try to master our simple recipes, and they will live forever in your cookbook.

What is khachapuri

Translated from Georgian, this word literally means a cake with cottage cheese or pickled homemade cheese. Today, some call the same word pastries with meat, potatoes or other fillings, but this is fundamentally wrong. If you do not want to be considered ignorant, remember: khachapuri is always a flatbread with cheese or cottage cheese. Moreover, not every variety is suitable as a filling.

The best cheese and cottage cheese for stuffing

In the Caucasus, this delicacy is prepared with suluguni, feta cheese, homemade cow, goat or sheep cottage cheese. You can mix cheese and cottage cheese in arbitrary proportions to get even more interesting taste and structure.

Often greens are added to the filling: young garlic, dill, spinach. Usually in the Caucasus (and in the rest of the world) they cook salted khachapuri with cottage cheese and cheese. Sweet option there is practically no filling, since homemade pickled cheese salty on its own.

The best choice for the filling will be the following varieties: suluguni, chechil, Yerevan, Ossetian, Adyghe, Imeretian, cheese. If you can't find one of these varieties commercially, you can also use mozzarella or feta. In composition, production method and taste, they are similar.

Classic Georgian recipe

On historical homeland khachapuri is baked on matsoni - special fermented milk product made from fermented milk. You will be able to get this ingredient only directly in the Caucasus, and in other regions it is very rarely found on sale. But do not worry, because ordinary yogurt is just as good for our purposes.

Another nuance that is worth knowing for everyone who decides to learn how to cook khachapuri with cottage cheese. The recipe for this pastry always involves the formation of a flat cake with a filling. In Georgia, a rolling pin is not used for this purpose, the dough is kneaded only by hand. Georgians have a very thorough approach to the process of making khachapuri.

Adjarian recipe

This subspecies of the dish is significantly different from the rest. One glance at the pastry will be enough to understand that it is made exactly according to adjarian recipe. And the thing is that khachapuri is formed in the form of a boat, and before baking, a raw egg is beaten over the cheese and curd filling.

Take half a glass of milk and water, heat it up and add 7 g of dry yeast. Pour 2 tsp. sugar and a little salt. Let the dough "come to life" a little, and then knead the dough by adding 1 egg, a spoonful of butter and flour (as much as it takes, about 400 g)

When the dough rises again, divide it into 5 lumps and form boats. Knead a quarter kilogram of suluguni with your hands, mix with the same amount of Adyghe cheese. Fill each boat with stuffing, beat in 1 egg. Bake in preheated oven until done. According to this recipe, you can cook this dish with cottage cheese.

Khachapuri in a frying pan

This recipe is just a godsend for those who do not have an oven. Yeast is not required to cook khachapuri with cottage cheese in a pan. And it takes quite a bit of time to prepare the dough.

Pour 0.5 l of yogurt into a bowl, beat in an egg, add 1 tsp each. soda and salt. Pour the flour in portions until the dough is firm enough to knead on the table. In total, you will need 4-5 cups of flour.

For filling, use bold cottage cheese. You can also add grated cheese to it. You will need about 700 g of filling.

Shape into flat cakes the size of the pan. Fry without oil for 4-5 minutes on each side. Fold the finished khachapuri in a pile, brushing with butter.

Megrelian recipe for the oven

This is unusual and very beautiful pastries with cottage cheese. Megrelian khachapuri differs from other varieties in that the cheese is not only inside, it is also decorated with the top.

For the test, the same recipe is used as for Adjarian khachapuri. But they form products differently, giving them a rounded shape. Fill khachapuri with salted cottage cheese high fat, put on a baking sheet, grease the surface with yolk and send to a preheated oven. 5-7 minutes before readiness, sprinkle the cakes with grated cheese and return to the oven. This dish is served hot.

Khachapuri in a slow cooker

Pour 0.5 liters of sour cream into a large bowl and add a pinch of soda to it. Beat the egg, salt and add a tablespoon of sugar. Mix the dough and add the sifted flour in portions. In total, you will need about 0.7 kg of flour. At the very end, pour in a small amount of oil - this will make the dough elastic.

Mash homemade cottage cheese with a fork, add the yolk raw egg. Form into cakes of the desired size and cook in a greased bowl on the "Bake" setting for about 30 minutes.

Puff khachapuri with cottage cheese

If you want something delicious, but you don’t have the time and desire to mess with the dough, be sure to remember this recipe! For him, you will need 0.5 kg of ready-made puff pastry and 0.5 kg of cottage cheese. Roll out the dough into a layer 5 mm thick, cut into squares. Lay in the middle curd filling and pinch the edges.

You can cook such khachapuri both in the oven and in a frying pan on the stove.

Serving to the table

Like other pastries with cottage cheese, khachapuri goes well with fermented milk drinks. Serve them ryazhenka, kefir, ayran, yogurt.

In Georgia, this pastry is often served as an appetizer for wines. Khachapuri is also combined with juices: tomato, apple, pomegranate.

It is customary to serve this treat to the table on a plate, in a pile. You can immediately cut the khachapuri into triangles so that it is convenient to take them. They eat this dish with their hands, but if it is more convenient for you to use a fork and knife, this is also acceptable.

22.06.2018

Khachapuri is a national Georgian dish. This is a cake with curd or cheese filling. Cooking khachapuri with cottage cheese is not as easy as it might seem at first glance. It is important to follow the proportions indicated in the recipe and follow the step-by-step recipe to make it tasty and fragrant dish.

This classic recipe, according to which you can cook khachapuri from cottage cheese with cheese in the oven. The dough is dense, making it easy to form cakes from it.

For cooking you will need:

• 1 kg of flour;
• 500 ml of plain water;
• about 1.5 kg of cottage cheese;
• 150 g of cheese;
• 2 eggs;
• a tablespoon of sugar;
• a tablespoon of dry yeast;
• 100 g of vegetable oil;
• 50 g margarine;
• salt to taste.

1. First of all, you should prepare the dough. You need to take water and dissolve the yeast with sugar. When the process is complete, salt is added.
2. Melt the margarine in a separate container over low heat, add quite a bit of butter. Cool the mixture and combine with yeast and water. Mix everything thoroughly and slowly start adding flour. Leave for half an hour.
3. Opara is ready. Now let's prepare the dough.
   
4. You need to mix the dough gradually, do this better with hands. The mass should not be too dense, so you can not overdo it with flour. But don't let the dough stick to your hands.
   
5. Remove the dough in a warm place for 60 minutes and start preparing the filling.
6. Now the filling for khachapuri with cottage cheese and cheese is being prepared. In a container, knead the cottage cheese so that there are no lumps left, add 2 proteins and mix the mass evenly. Add grated cheese.
7. Take out the dough and divide into equal portions.
   
8. Roll out the pieces.
   
9. Put the filling in the center.
   
10. Cover with second piece. fold the edges over and flatten a little to evenly distribute the filling.
    
11. Lubricate the cakes with a mixture of oil, water and yolk.
    
12. Khachapuri is laid out on a baking sheet and baked at 250 degrees for 20-30 minutes. After browning, you can get it.
    
13. This recipe for khachapuri with cottage cheese and cheese is fragrant and very tasty. The main thing is to follow the preparation steps.
    

Khachapuri with cheese and cheese

Khachapuri with cottage cheese in the oven according to this recipe is distinguished by a pleasant viscous filling and rich taste cheese. The dough is soft, buttery flavored and melts in your mouth.

For the recipe you will need:

• half a kilo of flour;
• egg;
• 200 g of natural yogurt without additives and sweeteners;
• about 30 g butter;
• half a teaspoon of soda and the same amount of salt.

For the filling you need:

• 150 g regular cheese and 150 g of cheese;
• 150 g cottage cheese with a fat content of 9 to 18%
• egg;
• two medium-sized cloves of garlic;
• greenery.

Cooking process:

Khachapuri with cottage cheese and herbs

Khachapuri with cottage cheese and herbs is also called Georgian. A lot of greens are added to such a dish. Use parsley, dill, basil and more. Garlic can be added for flavor and spiciness.

For cooking you will need:

• 400 g flour;
• one pack of margarine or butter;
• salt to taste;
• 300 g of high-fat cottage cheese;
• greenery;
• ground pepper;
• garlic.

Cooking:

Adjarian Khachapuri

Khachapuri in Adjarian from cottage cheese differs from other varieties of this dish as appearance as well as in terms of taste.

Recipe requires:

• half a glass of milk;
• dry yeast;
• 2 spoons of sugar;
• a pinch of salt;
• egg;
• a spoonful of vegetable oil;
• half a kilo of flour;
• 150 g of cheese, preferably suluguni;
• 150 g of Adyghe cheese;
• 150 g of cottage cheese.

From yeast dough

Khachapuri from curd dough yeast baked in the oven. For the recipe you need:

• half a kilo of flour;
• 400 g of cottage cheese;
• a teaspoon of dry yeast;
• 360 ml of boiled plain water;
• a spoonful of sunflower oil;
• 2 spoons of sugar;
• salt;
• 50 g butter and an egg for lubrication.

Cooking:

You can cook khachapuri on kefir with cottage cheese and cheese according to the same recipe, replacing the curd mass in the text and the fermented milk product.

Quick recipe in a pan

To cook lazy khachapuri with cottage cheese in a pan, you will need:

• 200 g flour;
• 200 g yogurt;
• 1 egg;
• 2 large spoons of sunflower oil;
• a teaspoon of baking soda;
• salt to taste;
• 70 g butter.

For the filling you need:

• 300 g of cottage cheese;
• 120 g of hard cheese;
• greenery;
• salt.

Cooking process:

1. To make the dough tasty, you should take the food out of the refrigerator in advance to reach room temperature.
2. Sift flour.
3. Combine yogurt in a deep container, you can replace it with yogurt or kefir, with sunflower oil, soda, salt, and an egg. Everything mixes well.
4. Add most flour, stirring constantly. When the dough becomes desired consistency knead by hand. The amount of flour depends on its quality and the size of the eggs.
5. The mass should be soft, not stick to your hands. She is being wrapped cling film and leave for 25 minutes in the refrigerator.
6. Chop the greens with garlic, rub the cheese.
7. Mash the cottage cheese with a fork and a crush, add the rest of the ingredients and mix.
8. Sprinkle the table with flour, divide the dough into 4 parts. Also share the filling. Form khachapuri.
9. Turn the cake over and roll it out a little already with the cottage cheese. The dough should not break through.
10. Fry in a pan with a little oil. After browning on one side, turn over to the other. The cake will rise in height.

After cooking, grease the still hot khachapuri with butter, stack on top of each other and serve. Recommended video recipe:

Lavash Khachapuri

To save time on cooking, you can make khachapuri from pita bread with cottage cheese and cheese in a pan. For the recipe you need:

• 1 pack of Armenian lavash;
• a pack of cottage cheese, this is 250 - 300 g;
• 170 g of hard cheese;
• 2 eggs;
• 3 cloves of garlic;
• fresh greens;
• seasoning and spices to taste.

Cooking steps:

1. Transfer the cottage cheese to a deep plate, knead.
2. Grate cheese and mix with cottage cheese.
3. Add eggs. To make the filling fluffy, beat in advance with a blender.
4. Grind greens, mix with cottage cheese mass, salt and pepper. Add garlic.
5. Mix so that there are no lumps left.
6. cut fresh lavash into pieces measuring 15 by 15 cm.
7. Wrap the stuffing in envelopes.
8. Fry in a hot skillet sunflower oil without smell.
9. First put the envelope seam down, then fry on the other side. Approximately 3 minutes.

After cooking khachapuri put on a napkin or paper towel, to excess fat absorbed.

You will not be able to resist such pastries, its unsurpassed aroma awakens the appetite. But to prepare delicious khachapuri, you need to be patient, follow the recipe and the rules for kneading the dough. The dish will turn out to be very tasty and satisfying, and loved ones will ask for more.