What kind of cheese is needed for khachapuri. Calories and nutritional value

Khachapuri - national dish Georgian cuisine, which has taken root in Russia with great success and adapted to local conditions. Like almost any type of pie, this type has several advantages: you can take it with you for snacks, and if we talk about khachapuri cooked in a frying pan, then such types can be made even in the country, where not everyone has an oven.

Today khachapuri is known to us in various types: both open and closed pie with cheese, like small cheesecakes on puff pastry or something like pita bread with cheese. In its original form, khachapuri is flour product, in which the mass of cheese prevails over flour, without any other specifications. Actually, this is evidenced by its names “khacho” and “puri”, which are literally translated from Georgian as cottage cheese and bread, respectively. But how to cook khachapuri is a rather difficult question.

Secrets of cooking khachapuri

Depending on the region of Georgia, khachapuri can be prepared in different ways, also, as mentioned above, khachapuri went beyond its original places of preparation, and alternative recipes in other countries under the same name. Therefore, it is impossible to name universal secrets; each recipe will have its own.

And yet, if we talk about classic recipe, that is, several general provisions:

Khachapuri is being prepared on special test, which is made in an acidic medium - matsoni, sometimes adding soda to it. The use of yeast for acidic conditions is not required. On this basis you can prepare both khachapuri from puff pastry and ordinary products.

If you don’t have matsoni on hand, you can replace it with sour cream or yogurt, draining off a significant part of the whey. Sometimes kefir and fermented baked milk are also used.

The dough is kneaded loosely so that the final product is tender. In order to mix less flour into the khachapuri dough, but to get it not sticky to your hands, after kneading it is allowed to rest so that the gluten swells.

For khachapuri, the following brine types of cheese are used: Imeretian, Chanakh, Kobi, and feta cheese. You can prepare products with Adyghe cheese. Brine-type cheeses are usually very salty, so they are cut into thin layers in advance and soaked in water.

Khachapuri is often cooked in a dry frying pan rather than in an oven. This method is not modern recipe instant cooking, but quite traditional.

Under the term " puff pastry" can be understood as both a standard puff pastry with vertical layers and a dough with horizontal layers, as well as a closed pie, since the cheese divides the cake into two layers.

Khachapuri filling

Despite the fact that everyone knows khachapuri as a flatbread with cheese, even in Georgia itself it can be a pie with fillings of different composition. First of all, you can add any greens to the cheese filling. There are often recipes with the favorite combination of ham and cheese. And sometimes it can even be similar Ossetian pie with potato or meat filling. And of course, in Adjarian khachapuri, in addition to the cheese, an egg is beaten.

Khachapuri shape options

In addition to the fact that khachapuri differs in dough and fillings, depending on the traditional place of preparation of a particular type, they can also differ in shape. Thus, Adjarian products are known for their boat shape.

Khachapuri in Tbilisi and Imereti are round flatbreads, the size of which may depend on the size of the frying pan; the cheese in such products is located inside. Megrelian khachapuri is also a round flatbread, but the cheese is not only inside, the outside of the product is also sprinkled with cheeses.

Balkan-style products are small puff square buns. Using the same principle, triangular products or small open boats, which we usually call envelopes, can be made.

There is another uncommon type - Achma or Sagan-Makarina - this is a cheese and flour product made from boiled layers of dough, baked in a mold. In addition, there are many lazy forms dishes where the base can be pita bread or they will be a cheese and flour casserole in a frying pan.

Khachapuri dough

With all the varieties of khachapuri, it is already difficult to say which dough will be correct; everything will depend on what type of cheese and flour product you choose. So, for example, in some recipes it will be stated that the dough should be unpalatable, but by replacing matsoni with sour cream, richness cannot be avoided, just as with butter dough of any type of layering it is impossible to avoid the use of butter. In others, on the contrary, baking will be recommended.

Sometimes you can find recipes for yeast dough, but an acidic environment in combination with soda works well without yeast, and frequent consumption of products using quick yeast not very healthy. Therefore the application yeast-free dough priority.

Using puff pastry in the oven is the only correct option for this type of dough, if we are talking about dough with horizontal lamination.

Classic khachapuri with cheese

Wheat flour 4 tbsp
Matsoni (yogurt) 0.5 l
Chicken egg 1 piece
Salt 1 tsp
Sugar 1 tsp
Soda 1 tsp
Vegetable oil 2 tbsp. l
Feta (cheese cheese) 1 pack
Suluguni 250 g
Mozzarella 150-200 g

Sift the flour through a sieve onto the table, thereby saturating it with oxygen. Make a depression in the center of the resulting mound, pour in the matsoni, break the egg, add butter, salt, sugar and soda. Knead a pliable dough and leave it to rest for an hour in the refrigerator under a towel.

Meanwhile, grate the mozzarella and suluguni, mash the feta and combine everything together.

Divide the resulting dough into 8-9 parts. Roll each one into a bun and then roll it out into a flat cake. Place the cheese filling in the center of the flatbread and gather the edges, pinch them, leaving a small round hole in the center. Roll out the workpiece to the required size.

Fry in a preheated frying pan with a little oil until nicely browned.

Khachapuri with suluguni cheese

Flour 4-4.5 tbsp
Kefir 1% 500 ml
Margarine 200 g
Salt 1 tsp
Soda 1 tsp
Vinegar 1 tsp
Ossetian cheese 700 g
Eggs 1 piece

First of all, take the margarine out of the refrigerator so that it softens. Pour enough kefir into a bowl. Quench the baking soda with vinegar and add to the bowl. Add salt and mix well.

Add flour and knead soft dough, such that it does not stick to your hands. Knead it a little on the table and cover for 30 minutes, letting it rest.

Then roll out into one large layer with an approximate thickness of 4-3 mm. Coat the layer with margarine and roll it up. Place the roll in the refrigerator for 60 minutes.

Grate the cheese. Place the egg in a bowl and beat it. Then add the grated cheese and stir so that the egg is evenly distributed between the cheese.

Remove the roll from the refrigerator and cut into pieces 5-7 cm long. Knead the resulting cylinder into a flat cake, so that you can roll out the sections, not the sides. Roll into a square.

Place the cheese and egg filling in the middle of the square and assemble it with an envelope, pinching the edges. Turn the workpiece over and roll it out slightly so that the tuck seams are “lost.”

Cook the flatbreads in a thick-bottomed frying pan without adding oil over medium heat until the product becomes golden brown crust. Then turn the product over, cover with a lid and continue cooking for another 2-3 minutes.

Khachapuri with cheese and ham

Kefir 1 tbsp
Salt 0.5 tsp
Sugar 0.5 tsp
Baking soda 0.5 tsp
Hard cheese 150 g
Ham 150 g
Flour 2 tbsp

Mix kefir with salt, sugar and soda. Stir in enough flour to form a pliable dough and leave to rest for 30 minutes, covered with a towel.

Grind the ham and cheese into finely chopped pieces.

Cut the dough into portions. Roll out into a square and place the filling in the center of each square. Gather it into an envelope, pinching the edges, pulling the corners to the center and pinching them too. Turn seam side down and roll a little with a rolling pin.

Fry in a small amount of vegetable oil on both sides.

How to cook khachapuri from puff pastry

Most often, khachapuri is prepared from puff pastry, using ready-made dough, because... A recipe for good puff pastry is quite difficult to find. When preparing such a dish, khachapuri made from puff yeast dough will be more fluffy, and khachapuri made from yeast-free dough will be more crumbly.

Puff khachapuri with cheese

Butter 2 tbsp. l
Chicken egg 2 pcs
Suluguni cheese 500 g
Puff pastry 1 kg

Prepare Suluguni, removing excess salt, chop and add 1 chicken egg and 1 tbsp. softened butter.

Roll out the layer of finished puff pastry so that its thickness is 4-5 mm, cut into 4 squares. Place a quarter of the prepared filling in the center of the square.

Roll the dough into an envelope, pinching the edges. Then pull the corners of the square to the center and pinch them to the middle, so we get an almost round cake blank. Now all that remains is to turn the workpiece over and roll it out.

Transfer the khachapuri to a greased baking sheet vegetable oil. Beat the egg and brush the dough with it, prick it in several places with a fork and bake in an oven preheated to 200 degrees for 15-20 minutes.

Adjarian-style puff pastry khachapuri

Adjarian dishes are known to everyone for their oblong shape and the presence of an egg. But the difference from other species is not only this. When preparing this type of cheese and bakery product, young Imeretian cheese is used; it is not so salty and softer in comparison with others. Get it outside of Georgia, and even good quality, almost impossible. Therefore, you can use a replacement - take equal parts of suluguni and Adyghe or mozzarella as the second part. The option of feta, cheese and suluguni is also possible.

Puff pastry 250 g
Water 100 ml
Suluguni 70 g
Adyghe cheese 70g
Adyghe cheese 350 g
Butter 1 tbsp
6 eggs
Salt 1/4 tsp

Grate Suluguni and Adygei on a medium grater. Beat 2 eggs in a bowl and beat, then add the cheeses and mix so that the eggs are distributed evenly in the cheese mass.

Defrost the dough, cut into 2 parts and roll each into a rectangle 4-5 mm thick. We put some of the filling on each long edge and roll it up, but so that there is space left in the center. Then we pinch the edges of the rolls together to form “boats”.

Break another egg and separate it into white and yolk. Beat the yolk and coat the “boats”; it is most convenient to do this with a silicone brush. Mix the protein into the remaining filling, distribute the remainder between three boats, filling them.

Place the products on a baking sheet and bake in an oven preheated to 200 degrees for 15-20 minutes. Then we take out a baking sheet, spread the filling of the boats and beat an egg into each boat. You can also drive quail eggs rather than chicken eggs - 2 into each boat.

Khachapuri on a puff base with cottage cheese

Flour 450 g
Butter 200 g
Egg 1 piece
Ryazhenka 250 ml
Salt, sugar a little bit
Cheese cheese 250 g
Fat cottage cheese 300 g
Baking powder 1 pack

First of all, let's prepare the products at temperature: butter Let's put it in the freezer, and the fermented baked milk from the refrigerator into the room.

Ryazhenka room temperature mix with egg and sugar, salt. Sift 300 g of flour together with baking powder through a sieve, filling it with oxygen, and add it to the fermented baked milk until we get a soft dough. Cover the dough with a bowl and let it rest.

Grate the frozen butter and mix with the remaining flour. Cool everything together again.

Roll out the dough into a layer, spread the butter mixture on one edge and wrap it with a sheet. Roll out until smooth. Fold it into an envelope again and roll it out again. We repeat this 5 times. Place the resulting puff pastry in the refrigerator for 30 minutes.

At this time, prepare the filling: knead the cottage cheese and cheese with a fork until smooth.

Roll out the resulting dough again and cut into rectangles. We form the same boats as in Adjarian khachapuri. Fill them with filling and bake for half an hour.

Quick khachapuri made from puff pastry in Balkan style

Mozzarella 200 g
Feta 100 g
Puff pastry 600 g
Chicken egg 1 piece

Defrost the dough. Mash the cheeses with a fork until smooth. Beat the egg into a separate bowl and add 2/3 of it to the cheese mixture.

Cut the defrosted dough into squares measuring 14*14 cm. Place some of the filling in the center of each square and fold the dough into an envelope, pinching the edges. Place the pieces on a baking sheet and brush with the rest of the beaten egg.

Bake in an oven preheated to 160 degrees until the product is browned.

Lazy khachapuri in a slow cooker

Multicookers have become an incredibly popular kitchen device, and sometimes in dachas they have already been able to replace the traditional kitchen appliances, because in one small device you can fry, boil and even bake. And if we talk about the recipe for lazy khachapuri, then the laziest one will be the recipe from thin pita bread in a slow cooker.

Thin lavash 2 pcs
Sunflower oil 1 tbsp
Milk 1.5 tbsp
Hard cheese 300 g
Egg 2 pcs

As for any recipe for this cheese and flour product, you need to break the eggs and beat them a little. Then add grated cheese to the eggs and stir so that the eggs are distributed evenly between the cheese. Now pour milk into this mixture.

Cut the pita bread into squares so that they cover the bottom of the multicooker bowl completely, and the corners extend to the sides. Place the first sheet on the bottom of a greased bowl. Pour some filling over it. We continue the procedure until the layers of pita bread are finished; if the filling remains, then pour it completely onto the top layer.

On the multicooker panel, set the “baking” mode and set the time to 45 minutes. After cooking is complete, lift the lid and let it sit for another 3 minutes, then turn it over. ready dish onto a serving plate.

Khachapuri is a traditional and beloved dish of Georgian cuisine. It is a flatbread with cheese filling inside. More recently, housewives prepared this dish as they saw fit: they kneaded the dough each in their own way, experimented with fillings, tried to surprise guests unusual pastries. And everyone called these pies, pies and cheesecakes - khachapuri.

However, in Georgia, khachapuri is treated not only with great love and respect, but also with reverence. Therefore, in order not to lose in the era of globalization unique recipe, it was patented in 2010. And now not every pie with cheese, no matter how tender and tasty it turns out, can bear the proud name - khachapuri.

Features of preparing yeast-free dough

Dough mixed with fermented milk drink is considered one of the simple “win-win” options. As a rule, it turns out successfully even for an inexperienced housewife. This recipe produces a soft and tender slightly sticky dough that does not require a long time for maturation and proofing.

Recipe for khachapuri dough with cheese

Khachapuri made from this dough is especially tasty immediately after cooking - when hot, but the next day they lose some of their best flavors.

Main ingredients of khachapuri dough

450-500 ml of matsoni or other fermented milk drink of normal fat content;
1 egg;
According to the recipe - one level teaspoon each of salt and sugar;
a little less than one teaspoon of baking powder. If you use baking soda instead of baking powder, you will need no more than half a teaspoon. Before use, soda must be dissolved in one tablespoon hot water to avoid an unpleasant “soda” taste in the dough;
one tablespoon of olive or sunflower (or any other vegetable) oil.

Typically, this amount of fermented milk drink requires 4-5 glasses of sifted flour. But the amount of fiber in flour can be different, and besides, the density ready dough depends on the initial temperature of the products used. Therefore, in the recipe you should focus not on the exact amount of flour, but on the resulting dough consistency.

You can first mix all the ingredients in a bowl, except for the flour, then add two cups of flour there, mix again, and continue kneading, periodically adding flour, until the dough becomes completely homogeneous and soft. After this, you need to cover the bowl with the dough for half an hour with a towel folded several times, and only after that start making flatbreads.

However traditional recipe Kneading yeast-free dough is somewhat more difficult. Two glasses of flour should be poured onto a clean and dry surface in a heap. Make a depression in its center, and gradually, little by little, pour in the pre-prepared mixture of the remaining ingredients, while simultaneously stirring the flour with your hands. This gradual kneading makes the khachapuri dough especially tender and airy. After most of the mixture has been mixed into the flour, you need to alternately continue to add the liquid mixture and add flour, not forgetting to mix everything evenly. Ready dough You should also cover and leave for half an hour to proof.

How to roll out dough for khachapuri

Without yeast dough prepared for khachapuri is quite elastic, and the recipe does not require a layer rolled out too thin. However, to avoid problems with baking, you need to follow the rules.

To ensure that the dough does not tear when rolling out and does not stick to the table or rolling pin, you need to work with it on a flat surface sprinkled with flour. Convenient for rolling out soft dough a narrow and long rolling pin with two handles, its optimal diameter is 5 cm.

The dough is rolled out in several directions, turning it as you work. In this way, it is possible to achieve the same thickness in all its sections. You need to start movements from the center to the edges, while the movements should be directed forward and then back.

If the dough is too soft and thin, and you don’t want to add more flour, so as not to make it too tight and rough, you can put it between sheets of oiled and floured paper or cling film.
Dough that is too soft can be rolled out using plastic bottle with very cold water using it instead of a rolling pin. Before work, be sure to make sure that the neck is screwed on very tightly.

You need to roll out the dough with such a bottle carefully, trying not to tear it.

Khachapuri and its regional characteristics

Each region of Georgia has its own special form of khachapuri. So in Imereti, flatbreads are prepared closed, round in shape. In Adjara, flatbreads are open and boat-shaped. Mingrelian round khachapuri is sprinkled with grated suluguni cheese on top. But the sizes of the flatbreads are not strictly regulated, and depend primarily on the size of the frying pan in which they are prepared, as well as on the imagination of the housewife.

Video of khachapuri in Adjarian:

Georgian cuisine has always been distinguished by an incredible abundance of tasty and variety of dishes, the skillful combination of all kinds of spices in them, the richness of subtle aromas and some kind of mystery in the names of the dishes. For example, khachapuri. Hearing this name, the imagination begins to draw some intricate, gourmet dish, but in fact it turns out that it is simple, incredibly tasty and easy to prepare, representing a pie or flatbread made of dough with cheese filling inside. An ordinary flatbread with cheese, but what does it sound like!

Khachapuri with cheese has long been loved not only in Georgia, where every housewife knows how to cook it, and each has her own secrets. Although if we talk about secrets, then, according to Georgian bakers, the secret to baking the most delicious khachapuri is not the shape of the product or even the filling, but a warm heart and skillful hands. Cooking khachapuri is actually not difficult, it takes little time, and the taste is... “simply 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 made. It can be flaky, yeasty, fresh. You can buy ready-made dough, since the choice in any supermarket is pleasing to the eye, but it’s better to prepare it yourself, because a dish completely prepared with your own hands becomes a hundred times tastier. Real khachapuri dough is kneaded with matsoni (Caucasian fermented milk drink). You can make matsoni yourself. To do this, you need to heat 3 liters of milk, add 1-2 tbsp. sour cream, close the lid and wrap in a towel. Let it stand in this form for 2 hours, then put it in the refrigerator and wait until the mass thickens. Although, matsoni can be easily 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, classic version 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 herbs 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, big piece It is necessary to cut into slices approximately 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 unchanged: the thinner the khachapuri, the better. Walls of equal thickness and filling evenly distributed inside are considered top culinary skills. Prepare khachapuri 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 greased with butter or melted butter. In round khachapuri, they sometimes cut a hole on top and put a piece of butter on it, and melted butter Just pour it inside, as much as 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, greased with oil again. The taste of hot khachapuri with a fiery cheese filling inside cannot be expressed in words, you have to try it. In order not to waste words, we suggest you start preparing khachapuri with cheese right now, so that you can experience the whole cooking process yourself and enjoy the incredibly 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 prepare khachapuri with cheese according to one recipe, in Ossetia it is completely different. In some places, in addition to cheese, they also add mushrooms to the filling, and in some places they add potatoes, but real khachapuri should be with cheese and only cheese.

Khachapuri with cheese in Georgian style

Ingredients:
5 stacks wheat flour,
1 egg,
500 ml matsoni or kefir,
300 g cheese,
200 g suluguni,
100 g Imeretian cheese,
1 tsp salt,
1 tsp Sahara,
1 tbsp. baking powder,
2 tbsp. vegetable oil.

Preparation:
Sift the flour and add baking powder to it. Make a well in the flour, pour matsoni, egg, a little vegetable oil into it and add salt and sugar. Knead an elastic, soft dough and place it in the refrigerator for 1 hour, wrapped in cellophane. Grate the cheeses and mix. After the time has passed, remove the dough from the refrigerator, roll it into small round or oval pieces no thinner than 1 cm thick, place 5 tbsp in the middle of each flatbread. cheese and gather the edges of the dough into a “bag”. Leave the middle open. After this, carefully turn the flatbread 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 the khachapuri, cheese side up, over medium heat. Grease the finished khachapuri with butter.

Adjarian khachapuri with cheese

The peculiarity of this type of khachapuri is its open top. For the filling they use not very salty soft cheese(Imereti), but you can take Adyghe or other soft pickled cheese. Traditionally, the dough is kneaded with matsoni, but sour cream or kefir will work instead. When the khachapuri is baked, you can crack 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 white curls while the yolk remains liquid. A broken piece is dipped into an egg. small piece khachapuri and eat. Nourishing, fast - good idea for dinner!

Ingredients:
For the test:
3 stacks flour,
1 stack sour cream,
50 g butter,
1 tsp salt,
½ tsp. soda
For the filling:
400 g soft cheese,
1 egg,
green.

Preparation:
Crumble the butter into the 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 using a grater, masher, or just your hands. Beat the 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 flat cakes. Place cheese and herbs on each flatbread and smooth the filling to the very edges. Now assemble the flatbread with the filling into a boat. To do this, roll one edge of the flatbread halfway into a roll, and do the same with the second edge. Be sure to pinch the ends to prevent the filling from falling 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. Place butter in the finished hot boats.

Imereti khachapuri with cheese

Ingredients:
For the test:
3 stacks flour,
1 stack kefir,
1 egg,
1 tsp Sahara,
1 tsp salt,
½ tsp. soda,
2 tbsp. vegetable oil
For the filling:
400 g hard cheese,
1 egg.
For lubrication:
50 g butter.

Preparation:
Mix soda, vegetable oil, salt and sugar in kefir, beat in the egg. Add 2 cups of flour to the resulting mixture. Knead a soft, slightly sticky dough, adding the remaining flour, just do not overdo it, the dough should hold its shape well. Leave the dough, covered with a napkin, for 30 minutes. Grate the cheese onto coarse grater, beat in the egg and mix. Roll out the dough into a sausage, which you cut crosswise into 8-10 pieces. Roll each piece into a flat cake and add the filling. Gather the edges up and pinch well. Turn the resulting bag over, press it down with your hands and lightly roll it out with a rolling pin. Then turn the bag over again and roll it out again. Just don't press too hard to prevent the dough from bursting. Place the finished flatbreads in a dry frying pan and bake over moderate heat on both sides. If the khachapuri turns out to be plump, cover with a lid so that it cooks well. Grease the finished khachapuri with butter.

Khachapuri with Megrelian cheese

The peculiarity of these khachapuri is that the filling is placed not only inside, but also on top of the flatbread, like pizza, after first brushing the surface with egg. The ingredients are indicated for one large flatbread baked from yeast dough. Instead of suluguni cheese, you can use cheese that is not too salty.

Ingredients:
For the test:
300 g flour,
200 ml water,
1 tbsp. Sahara,
1 tsp salt,
½ tsp. dry yeast,
50 g margarine or butter.
For the filling:
350 g suluguni,
1 yolk.

Preparation:
Add to warm water salt, sugar, add flour, yeast and knead into a loose 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 (a little grated cheese set aside). Knead the risen dough, roll it into a flat cake, put the filling on it, lift it 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). Place the flatbread on a greased baking sheet, brush the surface of the flatbread with yolk so that when baking it forms beautiful crust. 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 based on curd dough, it does not go stale for a long time. These flatbreads are most delicious when served hot. For filling, you can use any cheese you can find in the house; even processed cheese will do.

Ingredients:
For the 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 the filling:
300-400 g of any cheese or 4 processed cheese,
4 tbsp. sour cream,
3 cloves of garlic,
greens - to taste,
1 yolk - for lubrication,
A little sesame seeds- for sprinkling.

Preparation:
Melt the margarine or butter, beat in the eggs, add salt, and stir in the cottage cheese, pureed through a sieve. Pour in vinegar. Add flour mixed with soda, knead the 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. If the cheese is not very salty, lightly salt the resulting mass. Divide the dough into 2 equal parts. Roll one into a round flatbread, transfer to a baking sheet and place all the filling on it, cover with the second rolled out flatbread and pinch in a circle. Press the filling down lightly with a rolling pin. Brush the top with yolk and sprinkle with sesame seeds. Place the baking sheet in an oven preheated to 180°C and bake for 40-50 minutes. Remove from the oven, cut the finished dish into triangles and serve.

Quick khachapuri with cheese

Ingredients:
100 pita bread,
100 g cheese,
100 g cottage cheese,
1 egg,
1 clove of garlic,
cilantro, parsley - to taste.

Preparation:
Mix together feta cheese and cottage cheese, add chopped garlic and finely chopped herbs to this mixture. Cut the pita bread into large squares with scissors, put the filling inside each square, roll it into an envelope, brush with egg and bake in the oven at 200°C for 5-10 minutes.

Khachapuri from butter dough with cheese

Ingredients:
For the test:
1 kg wheat flour,
1.5 stack. milk,
½ cup ghee,
2 eggs
½ tsp. soda,
1 tbsp. wine vinegar.
For the filling:
500 g young pickled cheese,
2 eggs.

Preparation:
Grind the cheese and mix it with two eggs. Beat the remaining eggs with oil, 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 place one flatbread on it, spread the filling evenly on top, cover with the second flatbread, seal the edges tightly and bake in an oven preheated to 180°C for 20-30 minutes.

Khachapuri made from puff pastry

Ingredients:
500 g ready-made puff pastry,
1 egg,
500 g suluguni (Imeretian cheese or feta cheese).

Preparation:
Roll out puff pastry into flat cakes 3-5 mm thick. Place the grated cheese filling with a lightly beaten egg in the middle. Fold the edges of the flatbread into an envelope and mold them so that the filling in the middle remains open. Bake in the oven until done. Grease hot khachapuri with butter.

All you have to do is 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, as a dish of truly Georgian cuisine, has become popular not only in its homeland of origin, but also in many countries around the world. The cooking recipe may differ depending on geographical factors and simply on the wide variety of species. However, once you try khachapuri, you will immediately understand why this dish is so popular. Therefore, if you haven’t tried it yet, be sure to not miss this chance and prepare Georgian khachapuri with us.

Before moving on to the variety of fillings, let's consider the options for preparing the dough. It can be yeast-free, yeast-based and, as a modern modification, puff pastry. Most the right recipe- This is the use of yeast-free dough, but it must be kneaded with matsoni. Also, many housewives make dough with kefir or, in general, use pita bread. Khachapuri is fried in a frying pan without using oil, if the dough was yeast-free, but if yeast or puff pastry was used, then it is better to bake them in the oven.

There is not just one filling for khachapuri, there are many of them, each has its own peculiarity and indescribable taste, so to choose your favorite, you will probably have to try them all.

Let's consider popular recipe khachapuri with egg.

Number of servings 4

Set of products for the test

Milk – 200 ml;
Flour – 800 gr;
Matsoni – 1 piece;
Sugar – 2 teaspoons;
Salt – 0.5 teaspoons;
Yeast packet – 1 pc.

Set of products for filling

Eggs – 4 pcs;
Adyghe cheese – 700 gr;
Salt - to taste.

Step by step recipe

As you can see, here we get yeast dough, which is prepared as follows. We take milk, dilute the yeast in it, and infuse it. Add the resulting liquid to the flour, add the necessary salt and sugar and let it brew.
When the dough is ready, make flat cakes out of it.
We grate the cheese and put it on our flatbreads.
We carefully roll up their sides into a tube, and connect the ends to form a boat shape. As you already understand, we will have open khachapuri. Bake in the oven at 200 degrees for about 20 minutes.
After this time, we take out our boats, pour the egg into them on top and put them in the oven again for 2 minutes.
Before serving, add butter.

Like this simple recipe, very tasty Adjarian khachapuri.

The following recipe is for very appetizing khachapuri with ham and cheese.

Khachapuri with ham and cheese

This option can be made from puff pastry, which can even be bought at any store, no matter what kind of yeast it is or not.

Number of servings 5-6

Product Set

Dough – 500 g;
Suluguni – 150 gr;
Ham – 150 gr;
Eggs – 1 piece;
Greens - to taste;
Onion – 1 piece;
Spices - to taste.

When all the ingredients are ready as indicated in the recipe, we begin cooking.

Step by step recipe

Take the ham and cut it into cubes. Chop the onion and herbs and fry it all.
Grate the cheese and add it to the fried ham that has already been removed from the heat, and add spices there.
Next, roll out the dough and cut it into squares, making slits in the corners of each resulting square. We put the filling in them.
We connect the sides of our square to make an envelope.
We grease a baking tray or place baking paper on it, lay out our khachapuri and put it in the oven. Bake for approximately 30 minutes.

Khachapuri should turn out rosy and incredibly appetizing. And what an indescribable aroma of ham, spices and onions will be. They are eaten with sour cream.

Interesting and no less delicious recipe khachapuri with cottage cheese.

Khachapuri with cottage cheese

But the highlight of this dish is that the cottage cheese does not act as a filling, but as a main ingredient for the test. And the filling here is cheese. Also, this version of khachapuri is made not in separate portions, but in one pie.

Product Set

Flour – 1.5 cups;
Cottage cheese – 200-250 g;
Eggs – 2 pcs;
Butter – 150 g;
Sugar – 0.25 tablespoon;
Soda – 0.5 teaspoon;
Sour cream – 1 tablespoon;
Cheese – 200-300 gr;
Garlic - to taste (as you like, 1 clove or a whole head).

Step by step recipe

Take the flour and sift it.
Melt the butter in a frying pan over very low heat.
Next, take the cottage cheese and mix it with melted butter; this can also be done using a mixer.
We extinguish the soda with vinegar and add it to our cottage cheese. Beat the egg there and add sugar.
We do not add all the flour at once, but in small portions. Let's start kneading the dough. Then cover it with a towel and let it stand for about 10 minutes.
While the dough is waiting in the wings, we begin to grate the cheese, finely chop the garlic, mix it all with sour cream. Now the filling is ready.
Let's return to the test. We divide it into two parts and begin to roll it out so that we get two round cakes, not very thick, about 0.5 cm.
Take one flatbread, place it in a pie dish or on a baking sheet, sprinkle it tightly with filling and cover with the second flatbread.
Brush everything with beaten egg, pierce it with a fork and you can safely put it in the oven.
Our dish needs to bake for about 45 minutes, at a temperature of 180 degrees, over low heat.

After this time, you can appreciate how juicy and satisfying the khachapuri with cottage cheese is.

Georgian khachapuri with meat is especially delicious.

Khachapuri with meat

Number of servings 10

So, first, let's prepare the necessary ingredients.

Product Set

Water – 400 g;
Dry yeast – 6 g;
Milk – 200 gr;
Flour – 7-9 cups, pay attention to the consistency of the dough;
Egg – 1 piece;
Vegetable oil – 1 tablespoon;
Salt - to taste;
Meat – 1 kg;
Butter – 100 gr. (chilled);
Onions – 2-3 pcs;
Khmeli-suneli or shambhala, other spices can be used - to taste;
Ground pepper - to taste;
Salt - to taste.

Step by step recipe

First of all, we traditionally knead the dough so that it becomes soft and tender, adding the indicated products. We leave him to come.
At this time, let's get started with the filling. We need to turn the meat into minced meat, so we grind it.
Add butter, salt, pepper and all our prepared spices to the resulting minced meat. Mix all this very thoroughly and knead with your hands. Now our filling needs to stand for about 30 minutes, soak in the flavors of spices and pepper.
As soon as the dough has risen, we take and tear off pieces from it, making balls, lay them out and cover the whole thing with a towel.
Take a ball, roll it out and put the filling in the middle. The main difference between khachapuri is that there is a lot of filling, not dough, so we put more filling. We close the resulting cake and roll it out with our hands so that they become a little flat. They will still rise when baked.
Beat the egg with milk and grease our khachapuri with this so that they turn out golden brown.
Cook at 180 degrees for about 25 minutes.

After cooking, grease with oil, let cool a little and you can invite everyone to the table.

These are the different, very tasty and satisfying khachapuri you get. Be sure to try making the version you like, the family will be very pleased, and the aroma will not let even the most fastidious connoisseur resist. With this dish you will add variety to your diet and thus you can organize themed evenings national cuisines peace.

Do not forget to use a variety of spices, they give the dish a zest and traditional Georgian cuisine, and in no case should you skimp on the filling, it is the main thing in preparing khachapuri.

Cuisine - immediately conquers the hearts and stomachs of those who try it for the first time. Beautiful, tasty and aromatic delicacy can be prepared from different types test for different recipes. But, according to experienced Georgian chefs, when making khachapuri at home, you must strictly observe one thing important rule: you need to start this business with good mood, putting all your soul and effort into each bun. Then a dish of national Georgian cuisine will not only delight excellent taste, but will also give a charge of positive energy.

This article is dedicated to everyone who wants to learn how to cook khachapuri at home. Here is a collection of recipes for this type of baking. Even inexperienced cooks, focusing on them, can easily make tasty and crispy flatbreads with cheese. Well, the photos of such a delicacy, also presented in the article, will certainly inspire you to culinary exploits.

Khachapuri: historical facts

The Georgian people respect their past and honor traditions. Therefore, the name of the dish - "khachapuri" - and its recipe were patented. Now this is a Georgian delicacy, and nothing more! For them, this is not just a symbol of home, prosperity, goodness.

Chefs have already come up with several types of homemade khachapuri. Taste and appearance The taste of this dish depends on in which region of Georgia it was first tasted. For example, Megrelian flatbreads have round shape and stuffed khachapuri in Adjarian style look like boats, and the filling is inside them. This delicacy is baked both in the oven and in the oven. Modern chefs have even learned to use a microwave for these purposes. As for the dough, initially its recipe included two main components - flour and water. Nowadays, cooks use both yeast dough and puff pastry for flatbreads. The filling for khachapuri is cheese. IN original description For this recipe, it is recommended to use its Imeretian variety. But the taste of the dish and the aroma will not suffer much if you use suluguni or any other cheese to prepare it.

Khachapuri “at home”: preparing products

To prepare a dish that tastes close to the original, you will need the following ingredients:

300 grams of flour;
20 grams of cheese or cottage cheese;
water;
butter (for lubrication);
salt to taste;
3 large spoons sunflower oil;
50 grams of raw yeast.

Process Description

To prepare khachapuri at home, close in taste and shape to the original Georgian dish, we adhere to the following technology. In the warm boiled water dissolve salt and yeast. Add flour here. Pour in vegetable oil. Knead the dough until it stops sticking to your hands. Cover it with a clean, dry towel and leave in a warm place for an hour. During this time, the dough should triple in size. Separate lumps from the whole piece. Roll them into flat cakes. Place a mound of cottage cheese or shredded cheese in the middle. Fold the edges of the round dough piece up and pinch. It turns out to be a kind of bag with cheese filling. Next, use gentle movements to press it down with your hands to form a layer. Fry homemade khachapuri in a dry frying pan. The heat should be low so that the cake is well baked and the cheese melts. Grease hot pastries with butter.

Khachapuri boat, or Georgian flatbread with cheese and egg in Adjarian style

In order to make it at home that is not only tasty, but also very beautiful dish, you need the following ingredients:

1 large glass (200 grams) of warm cow's or goat's milk;
half a kilogram of wheat flour;
2 large spoons of refined sunflower or vegetable oil;
1 packet (7 grams) dry yeast;
1/4 teaspoon salt;
7 chicken eggs(1 piece for dough and 6 pieces for filling);
1 small spoon of granulated sugar;

Technology for preparing khachapuri in Adjarian style

1. Knead the dough. Pour milk into a bowl and dissolve yeast in it. Add salt, sugar, 1 egg to the liquid. Mix all products. Add flour in small portions. Mix the dough. It should be elastic and smooth. We transfer it to a deep container, the walls and bottom of which we pre-lubricate with vegetable oil. Cover everything with foil. After an hour, knead the dough and again leave it in a warm place for half an hour to rise.

2. Shape the khachapuri boat. Divide the lump of dough into 6 parts. We dip our hands in vegetable oil and begin to form flat cakes (we do not use a rolling pin). Place grated cheese in the center of each piece. Pinch the edges of the dough so that the middle remains open. The product should take the shape of a boat. Beat one egg and brush the resulting pieces with it.

3. Bake khachapuri. You need to put them in the oven for half an hour. In this case, the temperature in it should be 200 degrees. When the dough is browned, take out the baking sheet. We beat an egg into each preparation. Lightly add some salt to the khachapuri and put it in the oven to finish baking. When the surface of the egg turns white, you can remove the delicacy from the oven. In this case, the yolk inside the boats will be runny. If you like, keep the dish in the oven for about five more minutes. Place one at a time on hot baking a small piece butter. Serve the delicacy on the table piping hot. Khachapuri with egg, cooked according to this recipe, will become worthy decoration not only everyday, but also holiday table.

Imereti with cheese. What do you need to prepare the dish?

This type of dough is prepared for khachapuri based on matsoni (fermented milk drink), kefir or yogurt. This ingredient gives the dish an interesting taste and aroma. The following grocery set is needed:

1 kilogram of premium flour;
half a liter of kefir (yogurt, matsoni);
1 large glass of milk (goat or cow);
3 pcs. chicken eggs;
150 grams of cold-pressed or frozen sunflower oil;
1 small spoon of sugar;
a pinch of salt;
1 kilogram of Imeretian cheese (can be replaced with a mixture of feta cheese and mozzarella);
80 grams of butter;
2 large spoons of sour cream;
a small piece of pork fat.

Khachapuri with kefir (Imeretian style): preparation

First we make the dough. To do this, mix 2 large spoons of flour with fermented milk product and sugar. Place the workpiece in a warm place. After half an hour, add milk here. Add flour in small portions, knead soft and elastic dough. To prevent it from sticking, coat your palms with vegetable oil. Leave the dough to rise in a container covered with a dry cloth. Stir the dough every 20 minutes for an hour.

Let's prepare the filling. Grind the cheese on a grater with large cells. We add to it raw egg and butter. Mix the preparation. Next, we begin to form the cakes.

Divide the dough into pieces. We form lumps from them, which we flatten into layers. Place filling on each flatbread. We lift the edges of the dough and connect them in one place at the top. Carefully turn the bag over, place it on a table sprinkled with flour, and roll it out with careful movements with a rolling pin. The resulting pancake should be about 1 centimeter thick.

We bake khachapuri with kefir. Heat the frying pan and grease it with lard. Place the flatbread in it and fry over low heat on both sides. You need to turn the pancake over very carefully so that the dough does not break and the cheese does not leak out.

You can bake these flatbreads in the oven. To do this, grease a baking sheet with lard, put a pancake with cheese, cover it on top with a mixture made from sour cream and raw yolk. We send the khachapuri to bake in the oven at temperature conditions 180 degrees. After 20-25 minutes, the cakes will acquire a golden color. Place them on a dry board and cover with a clean towel. After a quarter of an hour, the dish can be eaten.

with cheese (express preparation). List of ingredients

According to the following description, you can complete it in quite a bit short time delicious dish- “fast” khachapuri. The dough for it is made with soda, so it comes together instantly. For culinary process You need the products listed in the list:

2 large glasses of wheat flour (high grade);
1/2 small spoon of baking soda;
about 200 grams of unsweetened yogurt or kefir;
half a teaspoon of salt;
100 grams of cottage cheese;
150 grams each of feta and suluguni cheese.

Method for preparing flatbreads with cheese (express method)

We make “quick” khachapuri according to the following instructions. In a deep bowl, mix the dry ingredients: salt, soda and flour. Add yogurt to them in a thin stream and knead into an elastic dough. We put it aside and get to work on the filling. Grate the cheese and mix with cottage cheese. We form small lumps from this mass. Roll out the dough into flat cakes, identical in size and shape. We put it on one pancake cheese ball, cover the top with a second layer of dough. We pinch the edges of the cakes. Lightly roll out the resulting pieces with a rolling pin. Heat the oil in a frying pan and fry the khachapuri on both sides. Serve hot with sour cream and herbs.

Let's prepare flatbreads with pickled cheese from puff pastry. What will you need for this?

Ingredients:

half a kilogram of puff pastry (store-bought);
1 chicken egg;
500 grams of pickled cheese (Suluguni, Imeretian, Chanakh);
50 grams of natural butter;
vegetable oil for greasing the mold.

Description of the cooking process

Mash the cheese with a fork or grate it. Add raw egg and butter to it. Mix the filling. Roll out the dough into a layer. Its thickness should be up to 2 mm. Cut the dough into square pieces. Spoon the filling onto each of them. Fold the edges of the dough into a triangle and pinch them. Lightly flatten the cakes.

Grease a baking tray with sunflower oil or olive oil. Place the khachapuri on it and bake for 20 minutes at a temperature of 220 degrees.

Homemade khachapuri (recipe with puff pastry) during their stay in the oven they increase in size by 2-3 times. They turn out crispy and tender. And the aroma that reigns in the kitchen while they are being performed simply makes your mouth water. Prepare this dish and treat yourself and your family to an excellent delicacy!