We prepare different types of khachapuri - Adjarian, Megrelian, Imeretian

Georgian cuisine is one of the oldest cuisines in the world. Many traditional Georgian recipes were invented back in the second millennium BC, including imeruli. This dish, like many others, has become widely known throughout the world. In 2010, Georgia patented a real classic recipe.

Khachapuri is a traditional homemade Georgian dish, which is nothing more than a cheese pie.

There is no single version of this dish. There are many regional cuisines in Georgia, so there are different types of flatbreads: Adjarian, Imeretian - Imeruli, Megrelian - Megruli, Rachinsky and others. This article will tell you how to cook khachapuri with cheese and give a clear recipe with photos.

What is khachapuri

The main ingredients used in preparation allow the dish to be classified into two categories simultaneously: flour and cheese products. The main rule is the same ratio of dough and cheese in one serving.

Reference! Excess weight in the direction of cheese is allowed!

In the preparation of traditional khachapuri, a special dough is used - an intermediate option between the yeast-free and yeast types. The thing is that when mixing real, national khachapuri, not yeast is introduced into the composition as an acidic medium, but matsoni (a thick fermented milk drink made from pasteurized goat, cow, sheep or buffalo milk).

However, as mentioned above, there is no standard recipe. In some regions they do not deviate from the ancient version with matsoni, in others they use yeast, water, milk, and eggs. The locals do not specify the amount of flour, but take it according to the principle of “how much the liquid medium will take.” The dough should be soft and not tough.

The following pickled cheeses are used as a filling according to region:

• lightly salted Imeretian;
• moderately salted cheese;
• spicy-salted chanakh;
• dense, brittle Kobi;
• fibrous suluguni;
• feta cheese - made from sheep and goat milk;
• gentle Adyghe.

Preparation:

1. The most delicate taste is provided by young, lightly salted Imeretian (semi-finished product along the way of preparing suluguni). Salted cheeses are pre-cut into slices one cm thick and soaked in cold water for a period of 2 to 5 hours (depending on the degree of salinity).
2. If the kneading is done on matsoni, the baking process takes place in a frying pan. Puff pastry and yeast products are baked in ovens and stoves. In most cases, they are served hot (Imeretian ones can be served cold).

Khachapuri with suluguni - recipe with photo

There is a very persistent myth that real imeruli in Georgian style is made with suluguni. This is a pickled Georgian dairy product from Samegrelo. Since it is the second most popular in Georgia, this myth has appeared. But as mentioned above, traditionally Imeretian products go to Imeruli, which are not sold in Russia and in many other countries.

Therefore, many housewives around the world have already fallen in love with cooking imeruli with suluguni. Another snag is that the suluguni sold in stores bears little resemblance to real Georgian. In general, Georgians themselves believe that only filling that can be crushed by hand is suitable for imeruli. And if the baked goods contain a filling that needs to be grated, then it’s difficult to call it imeruli. Therefore, many lovers of Georgian cuisine, not having real soft cheese on hand, add cottage cheese or feta cheese to the existing cheese.

Khachapuri in Adjarian style - a real Georgian recipe

Adjara is a region in the extreme southwest of Georgia, which has its own history, its own traditions, character and a special recipe for preparing khachapuri. The main difference between Adjarian khachapuri is its boat shape.

In terms of ingredients, they differ from the classic ones in the use of milk to prepare the dough, as well as the use of several types of cheese for the filling. This gives the taste of Adjarian khachapuri a rich, rich aftertaste, especially considering the fact that Adjarian chefs do not skimp on cheese for khachapuri. Sometimes there is more of it than the dough itself.

In this recipe we need the following ingredients:

• flour - 0.5 kg;
• milk - 130 ml;
• water - 120 ml;
• cheeses “Adygeisky” and “Suluguni” - 300 g each;
• egg - 6 pcs.;
• butter - 150 gr.;
• vegetable oil - 4 tbsp;
• yeast - 10 g;
• sugar - 1 tbsp;
• salt - 7 gr.

Preparation:

1. Prepare the dough. To do this, heat the milk, add sugar and yeast, add water and cool. Then add the egg, vegetable oil, flour, which must first be sifted and thoroughly knead the dough.
2. Be sure to knead by hand; the use of auxiliary devices may negatively affect the taste of the future dish. As practice shows, kneading the dough is quite difficult, because you have to do it until it stops sticking to your hands. As soon as it reaches this consistency, we send the dough to a well-deserved rest within 60 minutes and begin preparing the filling.
3. The filling is much easier to prepare than the dough. To do this, just melt the butter and add grated cheese (be sure to use at least two types of cheese). When the filling and dough are ready, you can move on to the fun part - forming the flatbreads. In the case of Adjarian khachapuri, it’s a whole science.
4. Formation of khachapuri. Divide the dough into 5 parts and shape them into a circle or oval. A few centimeters from the curry, place the cheese on top and bottom, and wrap it in the dough, forming the sides of the future “boats”, fastening the corners. Place the remaining filling in the center of the formed boat.
5. Baking khachapuri in the oven at 200 degrees for 15-20 minutes. Then take it out, make a hole in the center of the cheese on each boat and break an egg into it. Bake for a few more minutes. It is important not to overcook the egg; the yolk should remain runny. To make the khachapuri even juicier, immediately after removing it from the oven, add a piece of butter to the boat.

Adjarian khachapuri will surely delight all cheese lovers with a rich cheesy aftertaste. By the way, Adyghe cheese is often replaced with Feta and in general you can experiment with cheeses here by introducing additional varieties.

With Adyghe cheese

Flatbreads prepared using this method taste very good. Khachapuri with Adyghe cheese turns out salty, with a slight sourness. They are delicious to eat even when cold, unlike other types. The step-by-step recipe for such flatbreads is not too simple, because you need to make yeast dough. This original pastry is sure to please your taste.

Ingredients:

• flour - a glass without a slide;
• milk – 0.1 l;
• dry yeast – 7 g;
• vegetable oil – 1 dessert spoon;
• eggs – 1 pc.;
• butter – 50 g;
• salt - a pinch;
• Adyghe cheese – 180 g.

Cooking method:

1. Warm the milk slightly. Dissolve the sugar there, then add yeast and salt.
2. After 10 minutes, pour butter into the milk and stir. Add flour and knead the dough. Leave under a linen napkin for 40 minutes.
3. There should be about twice or three times as much dough. Roll it out thinly.
4. Grate cold butter and cheese. Place in the middle of the tortilla. Collect it in a bag and mold the edges.
5. Turn the workpiece over and roll it out thinly.
6. Break the egg and separate the yolk. Whisk it and coat the flatbread. Make a few holes with a fork.
7. Bake khachapuri with Adyghe cheese for about 20 minutes at 185 degrees. Brush with butter after removing from the oven.

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Georgian classic recipe

You bite into a hot, crispy flatbread, and behind the piece is a delicious string of cheese. It's much better than pizza! After all, it is in these flatbreads that so much filling is placed so that you appreciate the pleasant, slightly salty, pleasant taste, coupled with the fresh bready aroma of the outer ruddy shell.

And when this edible delight has cooled down a little, you can safely cut it into pieces or, better yet, tear off the tender edges with your hands.

Typically, Georgian housewives prepare and serve hot flatbreads to the table in large quantities. But for yourself, you can prepare only 1-5 pieces, reducing or increasing the proportions of ingredients or the size of the product. This recipe provides the composition for preparing three products with a diameter of 25 cm.

We will need:

• Flour – 900 gr.
• Suluguni – 900 gr.
• Milk – 500 ml.
• Sunflower oil – 100 ml. + 1 tbsp. l.
• Dry yeast – 11 gr.
• Egg – 2 pcs.
• Sour cream – 2 tbsp. l.
• Potato starch, sugar - 1 tbsp. l.
• Salt – 1 tsp.

Preparation:

1. As with any yeast dough, you should first prepare the dough. Heat the milk slightly so that the dry yeast with salt and sugar easily dissolves in it and begins its action. Be sure to add a glass of flour so that in a quarter of an hour in a warm place the mixture will increase in volume and you will get a kind of slightly foaming alum.
2. Don't forget to sift the flour so that it is saturated with oxygen, and the result is an airy dough!
3. Break one fresh egg at room temperature into the dough and add starch. Mix well to form a homogeneous, jelly-like yeast starter.
4. Add the rest of the flour in parts and gradually knead the dough. Pour in oil (100 ml) and thoroughly knead into an elastic, soft ball that does not stick to your hands. Flatten it slightly and leave it for an hour and a half in a deep cup until it doubles in volume.
5. By the time the dough has finished proofing, prepare the mixture for greasing the flatbreads: in a small cup, combine butter (1 tbsp) with sour cream and egg.
6. Using a fork or whisk, bring this mixture until smooth.
7. In order for the filling to melt well, it is best to turn the entire piece of suluguni into shavings using a grater.
8. Lightly knead the dough and divide it into 3 equal parts. Roll each of them into round shapes of the same thickness, no more than half a centimeter thick.
9. Distribute 250 grams in the center of each piece. grated curls, leaving at least 3 centimeters of empty edges, which we will need for further shaping of the products.
10. If you lubricate your hands and rolling pin with sunflower oil, you will not need to add flour when rolling.
11. If you still have little experience in sculpting khachapuri, then you can collect the edges in the form of a bag. Excess “waves above the knot” should be pinched off so that the center remains well sealed.
12. Ideally, you should mold the edges of the cake so that they are tightly connected and there is no thick lump in the center. This skill will definitely come with experience.
13. Lightly powder the joint so that it does not come apart during rolling, and slam it down a little with your hand.
14. Roll the rolling pin several times, turn it over and pass it over the dough again so that our lump again takes the shape of a flat cake about 1 cm thick.
15. Then carefully transfer this filled workpiece to a wide, oiled cast-iron frying pan or to a baking sheet covered with parchment. Generously grease the top with sour cream and egg mixture, which will then give the baked goods a golden brown color.
16. Distribute the remaining grated chips evenly over the surface of each of the three workpieces. You don’t need to sprinkle it too close to the edges, so that when the suluguni melts, it doesn’t leak onto the hot dishes and burn.
17. Place in an oven preheated to 180 degrees for about 20-30 minutes until a beautiful golden brown crust appears.

Khachapuri is simply great when it's hot, but you should still let it cool for at least 5 minutes so that the eaters don't get burned.

Boat in Abkhazian style

A dish that is great not only in taste, but also in appearance. It looks truly festive. The Abkhazian-style khachapuri recipe with cheese, as a rule, comes in very handy on holidays, when the hostess wants to impress her guests with something. You should definitely remember it and try to make such a dish. The result you get will pleasantly surprise you.

Ingredients:

• water – 120 ml;
• eggs – 5 pcs.;
• feta cheese – 150 g;
• vegetable oil – 15-20 ml;
• flour – 240 g;
• dry yeast – 0.5 tsp;
• salt – 5-7 grams.

Cooking method:

1. Dissolve the yeast in warm salted water. Add oil, flour and make a dough. To make it fit, put it in a warm place. There should be twice or three times more dough.
2. Grate the cheese and add one egg.
3. Divide the dough into 4 equal pieces. Roll out each of them, and then roll them into tubes on both sides at the same time (like a scroll). Pinch the ends of each and carefully push the middle apart.
4. Fill the empty spaces of the resulting boats with filling.
5. Place them on a baking sheet lined with pastry paper.
6. Bake at 200 degrees for a quarter of an hour.
7. Get out the boats. Gently crack a raw egg into the middle of each. Bake until the white loses its transparency. If you don't like runny yolk, you can cook until it hardens.

Khachapuri in Megrelian

The filling in this version of khachapuri is a mixture of two types of cheese, ideally Suluguni and Imeritsky and a tablespoon of melted butter. You need to take 0.4 kg of cheeses, and for the dough prepare:

• 0.450 kg of flour (this amount can be adjusted);
• ½ tbsp. milk;
• 1 egg;
• 1 tbsp. oils;
• 10 g yeast;
• 1 tsp each sugar and salt.

Megrelian khachapuri is prepared as follows:

1. Mix the yeast with warm water, when the mixture foams, add cold cow's milk and ghee to it, mix.
2. Separately sift the flour with salt and sugar, then pour the yeast mixture and egg into it. Knead standard yeast dough, which should be both soft and not stick to your palms. Covering the bowl with the dough with a towel, set it in a warm place to rise.
3. Prepare the filling by mixing cheese and butter.
4. Divide the risen dough into three approximately equal parts, and divide the filling into 4 parts.
5. Roll out each piece in a circle, sprinkle with flour, and place part of the cheese mixture in the center.
6. We lift the edges of the cakes and pinch them in the middle.
7. Place the flatbread in the pan with the pinch down and knead it with your hands to the appropriate size; the thickness should not be less than 1 cm.
8. Use your finger to make a hole in the center of each cake to allow steam to escape. The top of the scones can be sprinkled with some extra cheese mixture.
9. Bake in a preheated oven for 10 minutes.

Suluguni cheese - what is it?

Delving into the essence of the product, it becomes clear that Suluguni cheese is a type of brine cheese group, mainly lightly salted.

1. Suluguni cheese has a restrained sour-milk taste and aroma, a dense, slightly viscous and at the same time springy structure.
2. Suluguni can be prepared from fresh or pasteurized cow, goat, sheep, buffalo milk or by combining 2-3 dairy varieties.
3. Warm milk is fermented with special starters until curdling and supplemented with calcium chloride. The resulting curd base is melted, divided into portions, placed in molds, and then placed in brine for aging and the necessary salting.
4. There is more than one variety of suluguni, which differs from its analogues and classical subspecies not only in the variety used for milk production. Components such as fresh herbs, sun-dried tomatoes, paprika, garlic, chopped nuts, dried fruits, and other savory additives can be added to the cheese mass to add flavor.
5. Smoked subspecies of suluguni are extremely popular, which, in addition to their piquant taste, have a drier fibrous structure.

Khachapuri Imeretian

What do you need:

• 1 kg flour
• 1 tbsp. milk
• 50 ml vegetable oil
• 500 ml matsoni
• 1 tbsp. Sahara
• 10 g dry yeast
• 1 pinch of salt
• 1 egg

Filling:

• 600 g Imeretian cheese (there is no Imeretian cheese, take half suluguni, half mozzarella or Adyghe)
• 3 tbsp. butter
• 1 egg

How to cook Imeretian khachapuri:

1. Pour sugar and yeast into warm milk, pour in vegetable oil, add 3 tbsp. flour, mix thoroughly so that there are no lumps, and put in a warm place for 10–15 minutes.
2. Add matsoni, a third of the sifted flour, an egg into the suitable dough and start kneading, gradually adding the remaining flour. Knead the dough for at least 10 minutes to achieve a soft and elastic texture, it should not stick to your hands.
3. Roll the dough into a ball, cover with a towel and place in a warm place for 1.5 hours. Then knead and put back for another hour.
4. For the filling, grate the cheese on a coarse grater, add 1 egg and softened butter. Mix properly.
5. Divide the risen dough into several parts (the size of each cake depends on your preferences), roll out each one and cut out circles.
6. Place the filling in the center of each circle, gather the dough into a knot and pinch it tightly. Turn the seam side down and carefully roll it out with a rolling pin into a flat cake 1.5–2 cm thick. Place the khachapuri on a baking sheet, brush with egg, prick with a fork in several places, and make a small hole in the center.
7. Bake in an oven preheated to 180°C for about 20–30 minutes.

Analogs of suluguni in khachapuri recipe

Puff pastry khachapuri recipe

This, as they say, is an option for the lazy. You can purchase ready-made dough, or if you have the necessary culinary skills, you can make it yourself.

Required ingredients:

• flour - 0.5 kg;
• butter - 400 g;
• water - 0.5 cups;
• salt - 0.5 tsp.

Cooking method:

1. Mix flour with a small amount of butter and dilute with water.
2. Knead the dough, add salt and put in the refrigerator.
3. Roll out the dough into a sheet, put a piece of butter, fold it into an envelope.
4. Repeat the operation several times.
5. As a filling you can use cheese with chopped boiled egg, herbs and spices.
6. Roll out the dough and cut into squares.
7. Place the filling in the middle and cover with the opposite piece.
8. Pinch the edges, brush with beaten egg and bake.

An interesting shape is obtained by forming triangles from square pieces. To prevent the edges from falling apart, you can use a fork, this way they will also turn out with an interesting pattern.

With cottage cheese in the oven

This filling gives the dish a different taste, but no less pleasant. For khachapuri with cottage cheese and cheese, it is very important to choose good dairy products, preferably homemade ones. You will get a pie that will look beautiful both in person and in the photo. Remember that it contains a lot of calories, so those who are watching their figure should take not too large portions.

Ingredients:

• suluguni – 0.3 kg;
• flour – 315 g;
• cottage cheese – 185 g;
• sour cream – 150 ml;
• butter – 155 g;
• eggs – 3 pcs.;
• garlic – 3 cloves;
• salt;
• soda – 2 pinches;
• greenery.

Cooking method:

1. Grind the cottage cheese. Divide it into two halves. In the first one, add two eggs, salt, soda, butter and flour. Make the dough.
2. Grate the suluguni. Mix with the remaining cottage cheese. Add crushed garlic, one egg, chopped herbs, sour cream. Mix thoroughly.
3. Divide the dough into two halves, roll out round layers. Place the first sheet on a baking sheet. Place the filling on top. Cover the pie with the second sheet of dough and pinch the edges. Bake for 45 minutes at 185 degrees.

Khachapuri Imeruli with kefir

You can prepare authentic khachapuri not only with matsoni, but also with a more common version of the fermented milk drink, kefir. It will add the necessary sourness, and with the addition of soda it will raise the dough and make it more fluffy. In order for the baked goods to turn out to be of high quality, kefir must be taken with a high fat content, not less than 3%, and it must be natural and fresh.

• flour - 2 cups;
• kefir - 1 glass;
• butter - 2 tablespoons;
• egg - 1 piece;
• soda - half a teaspoon;
• salt.

Filling:

• cheese - 400 g;
• egg - 1 piece.

Steps

1. Mix kefir with egg and melted and cooled butter.
2. Sift flour and mix with soda.
3. Pour flour into kefir-egg mixture.
4. Knead the soft dough; the consistency should be soft and slightly stick to your hands. Place the dough in a cool place for proofing, maybe in the refrigerator. In half an hour, the gluten will swell and the dough will become more elastic.
5. Grate the cheese and mix it with the egg. The filling is ready.
6. Divide the finished dough into several parts. The most successful way to divide into equal parts is to make a sausage out of the dough and cut it into equal parts.
7. Roll each part into a flat cake and place the filling in the center.
8. Seal the edges of the cake at the top and roll it out to its original size, turning it seam side down. This must be done carefully so as not to damage the thin dough.
9. Fry the flatbreads in a frying pan in vegetable oil on both sides.

Classic version

Georgian khachapuri with cheese is matsoni dough and Imeretian filling.

Ingredients:

• 500 grams of matsoni;
• 4 eggs;
• A whisper of baking soda;
• 800-1100 grams of flour;
• 600 grams of Imeretian cheese;
• Salt.

Advice: “Different types of flour require different quantities, so it is impossible to give an exact gram and you will have to act “by eye.” It should be added in portions. If there is too little, the workpiece will be liquid, and if it is too much, it will be hard.”

Cooking process step by step:

1. In a deep container, mix matsoni, 3 raw eggs, sifted flour and soda.
2. Mix, cover with a towel, let stand for half an hour.
3. After this period, remove from the container, first sprinkling the work surface with flour.
4. Divide into 8 parts with a knife and roll out each with a rolling pin.
5. Mash the Imereti cheese by hand or with a fork, break a raw chicken egg, add salt and stir.
6. Place the filling on one circle, not reaching 1.5 cm from the edges. Cover the top with the second circle. Pinch the edges.
7. Heat a frying pan of the desired diameter without greasing it with oil. Place the pie in a dry, hot frying pan. You need to turn it over to the other side when the cake begins to swell.
8. It is better to serve the finished flatbreads to the table immediately after cooking.

Baked goods prepared using this method have their own unique taste. The pies come out very tender and tasty, and are easy to prepare. The dish turns out to be light, low-calorie, healthy and nutritious. Children love him very much.

This is a traditional cooking method that has been patented. To call khachapuri baked goods that include other ingredients: suluguni, processed or any other cheese product, chicken, meat, and so on, as well as those prepared not with matsoni, but with yeast, shortbread or puff pastry, is completely wrong from the point of view of Georgian cooking. But people have become so familiar with the name “khachapuri” for any cheese pies that it’s hard to argue with it. However, we must remember that any discrepancies with the classic recipe lead to a significant change in taste.

Lush, delicious khachapuri with cheese made from yeast dough

Ingredients (for dough):

• Wheat flour – 1 kg.
• Chicken egg – 4 pcs.
• Sugar – 2 tbsp. l.
• Dry yeast – 10 gr.
• Milk – 2 tbsp.
• Butter – 2-3 tbsp. l.
• Salt.

Ingredients (for filling):

• Chicken egg – 3 pcs.
• Butter – 2 tbsp. l.
• Sour cream – 200 gr.
• “Suluguni” (cheese) – 0.5-0.7 kg.

Algorithm of actions:

1. The main thing is to prepare the dough correctly. To do this, heat the milk (until warm). Add salt and sugar, yeast, eggs, flour.
2. Knead, add oil towards the end. Leave for a while, 2 hours is enough for proofing. Don't forget to knead the dough as it increases in volume.
3. For the filling: grate the cheese, add sour cream, eggs, melted butter, stir.
4. Divide the dough into pieces (about 10-11 pieces). Roll out each one, put the filling in the center, bring the edges towards the middle, pinch. Turn the flatbread over to the other side and roll it out so that it is 1 cm thick.
5. Grease the baking sheets with oil and bake (temperature 220 degrees). As soon as the khachapuri is browned, you can take it out.
6. All that remains is to grease them with oil, call your family, and watch how quickly this work of culinary art disappears from the plate!

Lazy in the frying pan

Baking got its name because it is prepared as quickly as possible with a minimum of effort. Before making khachapuri with cheese in a frying pan, there is no need to knead the dough and keep it in the refrigerator: you just need to combine all the ingredients included in the composition. You can start frying immediately. Any cheese is suitable for a lazy flatbread; it doesn’t have to be salty.

Ingredients:

• cheese – 320 g (any);
• eggs – 3 pcs.;
• dill - a bunch;
• salt, spices;
• thick sour cream – 280 g;
• flour - 3 tbsp. l.

Cooking method:

1. Grate a piece of cheese coarsely into a deep bowl. Add eggs and stir the mixture.
2. Add sour cream, chopped dill, sifted flour. Mix well.
3. Heat a frying pan with vegetable oil. Pour the lazy khachapuri dough with cheese into it and spread it with a spatula. Cover with a lid. Fry for 5-7 minutes on each side.

Khachapuri with lavash cheese

If you have too little time to knead the dough, you can try making khachapuri using thin pita bread.

Of course, it cannot be called a full-fledged Georgian dish, especially if the lavash is Armenian; on the other hand, the taste of this dish will definitely be rated ten points by the family.

Ingredients:

• Lavash (thin, large) – 2 sheets.
• Chicken egg – 2 pcs.
• Smoked sausage cheese (or traditional “Suluguni”) – 200 gr.
• Cottage cheese – 250 gr.
• Kefir – 250 gr.
• Salt (to taste).
• Butter (for greasing the baking sheet) – 2-3 tablespoons.

Algorithm of actions:

1. Beat kefir with eggs (fork or mixer). Place part of the mixture in a separate container.
2. Salt the cottage cheese and grind. Grate the cheese and mix with cottage cheese.
3. Grease a baking sheet with oil, place 1 sheet of pita bread, so that half remains outside the baking sheet.
4. Tear the second pita bread into large pieces and divide into three parts. Moisten 1 part of the pieces in the egg-kefir mixture and place on pita bread.
5. Then distribute half of the cheese and curd mass evenly over the surface. Place another portion of the lavash pieces, moistening them in the egg-kefir mixture.
6. Again a layer of cottage cheese with cheese, finish with a third piece of lavash torn into pieces, again dipped in kefir and egg.
7. Pick up the sides, cover the khachapuri with the remaining part of the pita bread.
8. Lubricate the surface of the product with the egg-kefir mixture (set aside at the very beginning).
9. Bake in the oven for 25-30 minutes, temperature 220 degrees.
10. “Khachapuri” will turn out to be huge, covering the entire baking sheet, ruddy, aromatic and very tender!

How to replace suluguni cheese?

If suluguni cheese was not purchased on time at the right time, what can replace the product with to compensate for the missing component in the dish is the most pressing question asked by an ignorant cook.

1. Considering the properties of the Georgian cheese variety, it can be safely replaced with other pickled cheeses: Adyghe, Imeretian, feta cheese.
2. In baking or when adding to hot dishes, you can use mozzarella or any medium-hard cheese instead of suluguni.
3. If possible, add Parmesan, Gouda, hard Russian or Dutch cheese to the pasta with sauce.

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

Steps

1. First of all, let's prepare the food at temperature: put the butter in the freezer, and the fermented baked milk from the refrigerator into the room.
2. Mix fermented baked milk at room temperature with egg and sugar, add 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.
3. Grate the frozen butter and mix with the remaining flour. Cool everything together again.
4. 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.
5. At this time, prepare the filling: knead the cottage cheese and cheese with a fork until smooth.
6. 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.

Khachapuri - whose?

National dish of Georgian cuisine.

Khachapuri is not just a calling card of Georgia. The famous “bread with cheese” has been assigned the status of a national brand and intangible cultural heritage of Georgia! A patent has been issued for this dish in the country, and on February 27, at the initiative of the gastronomic association, Georgia celebrates National Khachapuri Day.

Reference: “Khatcho” translated from Georgian means cottage cheese, and “puri” means bread.

Khachapuri in Georgian

Cooking time: 30 minutes
View recipe

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 traditional kitchen appliances, because in one small device you can fry, cook and even bake. And if we talk about a recipe for lazy khachapuri, then the laziest one would be the recipe made 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

Steps

1. 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.
2. 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 lavash are finished; if the filling remains, then pour it completely onto the top layer.
3. On the multicooker panel, set the “baking” mode and set the time to 45 minutes. After cooking is complete, lift the lid and let stand for another 3 minutes, then turn the finished dish onto a serving plate.

Brynza

If you don’t know what cheese to replace suluguni, then feta cheese would be a good option. This product has a salty-sour taste.

The varieties made from sheep's milk have a spiciness, while the varieties made from cow's milk have a delicate creamy taste. Brynza can be seen in the recipe for absolutely any dish, since this cheese goes well with all products.