Khachapuri with cheese is a popular and delicious dish of Georgian cuisine, which is very popular and famous in many countries. It is a bun or a cake made of crispy dough with amazing cheese filling inside. Today we will tell you the best Georgian recipes for khachapuri with cheese.

Georgian Khachapuri with cheese

Ingredients:

For the test:

•   - 245 ml;
• flour - 285-310 g;
• salt;
• sugar - 5 g;
• soda;
• butter - 115 g.

For filling:

•   - 345 g;
• suluguni - 295 g;
• sour cream 20% - 2 tbsp. spoons;
• spice;
• butter - 25 g.

Cooking

So, first melt the butter in the microwave. Mix yogurt with sour cream in a bowl, add baking soda, granulated sugar and throw salt. Then carefully pour the melted butter and gradually pour the wheat flour. Knead a soft and fairly fluffy dough. Next, we proceed to the preparation of the filling: we rub the cheese of different types on a grater, add soft oil to it, put low-fat sour cream and add salt to taste. Now we divide the dough into equal parts and from each we make a cake. In the middle we put a little cheese filling, collect the edges on top and carefully pinch. Using a rolling pin, we roll out the resulting bag into a cake, sprinkle with flour and spread it on a hot dry frying pan. Cover and bake over medium heat for several minutes. Next, carefully turn it over with the shoulder blade to the other side and bring the khachapuri to readiness. After that, remove the cake from the pan, put it on a plate and grease with melted butter. In the same way, we prepare the rest of the workpiece and stack them in a pile on top of each other.

How to cook Georgian khachapuri with cheese and herbs?

Ingredients:

• dough for khachapuri - 485 g;
• adyghe cheese - 350 g;
• sour cream - 75 g;
• dill;
• parsley;
• farmer's oil - 15 g;
• spice.

Cooking

Before you cook Georgian khachapuri with cheese, knead the dough or buy ready-made in the store. For the filling we take Adyghe cheese, grind it with a grater, add sour cream and butter. Rinse fresh herbs, finely chop with a knife and send to the cheese mass. Mix everything and season to taste with spices. Divide the dough into 4 parts, roll each into a flat cake and lay out a little filling. Carefully raise the edges up, pinch them, and then roll them into a thin cake 1 cm thick. We bake khachapuri in a dry frying pan, first on one side and then on the other. We smear the finished cakes with butter and put them on a flat dish in a pile.

Georgian Khachapuri Recipe with Cheese

Ingredients:

For the test:

• vegetable oil - 25 g;
• water - 245 ml;
• butter - 190 g;
• flour - 495 g;
• apple cider vinegar - 10 g;
• egg (selected) –1 pcs.

For filling:

• farmer's oil - 15 g;
• suluguni - 595 g;
• fresh egg - 2 pcs.

Cooking

Pour flour into a bowl with a slide, gradually pour in cold water, break the egg and introduce vinegar. Knead the soft dough, diluting it with vegetable oil. Cut the butter into 6 pieces. We roll out the dough into a rectangle, visually divide into 3 parts and coat one with oil. We cover on top with the second layer and again we smear the surface. Now cover with the remaining dough and remove for half an hour in the refrigerator. We take out the chilled dough, roll it out again and repeat the steps described above. Then we remove it for another 1.5 hours in the cold, and in the meantime we are engaged in the filling. We chop the cheese on a coarse grater, introduce the egg and put the soft butter. Break the egg, gently separate the protein from the yolk and beat them separately in different bowls. Roll out the chilled dough into a layer, cut into squares, grease with whipped protein and spread the filling in the middle. We collect and fasten the corners together. We spread the khachapuri on a baking sheet, coat with yolk and leave for 20 minutes in the oven.

Georgian cuisine has always been distinguished by an incredible abundance of delicious and varied dishes, a skillful combination of all kinds of spices in them, a richness of delicate aromas and some mystery in the names of the dishes. For example, khachapuri. Hearing such a name, the fantasy begins to draw a kind of intricate, refined dish, but in fact it turns out that it is simple, incredibly tasty and easy to prepare, which is a pie or tortilla with cheese filling inside. A regular cheese cake, but it sounds!

Khachapuri with cheese has long been loved not only in Georgia, where every housewife knows how to cook them, and each has its own secrets. Although if we talk about secrets, then, according to Georgian bakers, the secret to baking the most delicious khachapuri is not at all the shape of the product or even the filling, but a warm heart and skillful hands. It’s actually not difficult to cook khachapuri, it takes a little time, and the taste ... is “just special,” as Arkady Raikin said. In general, the process of eating leaves no one indifferent.

First, let's talk about the dough from which khachapuri with cheese is made. It can be puff, yeast, fresh. You can buy ready-made dough, since the choice in any supermarket is pleasing to the eye, but it is better to cook it yourself, because a dish completely prepared with your own hands becomes one hundred times tastier. The real dough for khachapuri is kneaded on yogurt (Caucasian sour-milk drink). You can make yogurt yourself. To do this, heat 3 liters of milk, add 1-2 tbsp. sour cream, cover with a lid and wrap with a towel. In this form, let stand for 2 hours, and then put in the refrigerator and wait until the mass thickens. Although, yogurt can be replaced with yogurt or kefir.

According to the selected recipe, the dough is kneaded and allowed to rest. This time can be used to prepare the filling, the classic version of which is Imereti cheese, but other soft or brine cheeses, for example, suluguni or feta cheese, are also used. Sometimes they are mixed with cottage cheese and chopped greens 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 salinity. To quickly free the cheese from salt, a large piece must be cut into slices about two centimeters thick.

The shape of the 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 the same: the thinner the khachapuri is, the better. Walls of the same thickness and evenly distributed inside the filling are considered the top of culinary excellence. Prepare khachapuri with cheese in the oven or in a large flat pan, gently turning over so that they are fried on both sides. Ready khachapuri with cheese is greased with butter or ghee. In round khachapuri, a hole is sometimes cut from above and a piece of butter is placed on it, and ghee is simply poured inside as much as it enters.

They eat khachapuri with cheese, as they say, in the heat of the heat, and if they cool, they can be reheated in the microwave or oven, once again lubricated with oil. The taste of hot khachapuri with fiery cheese filling inside cannot be expressed in words, you need to try it. In order not to throw words into the wind, we suggest you start cooking khachapuri with cheese right now, so you can feel the whole process of cooking yourself and enjoy the unusually delicious 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 different story. In Georgia, khachapuri with cheese is prepared according to one recipe, in Ossetia - in a completely different way. Somewhere, in addition to cheese, mushrooms are put in the filling, and somewhere - they add potatoes, but real khachapuri should be with cheese and only with cheese.

Georgian Khachapuri with cheese

Ingredients:
  5 stack wheat flour
  1 egg
  500 ml of yogurt or yogurt,
  300 g of feta cheese,
  200 g suluguni,
  100 g Imereti cheese,
  1 tsp salt
  1 tsp Sahara,
  1 tbsp baking powder
  2 tbsp vegetable oil.

Cooking:
  Sift the flour and add baking powder to it. Make a deepening in the flour, pour in the yogurt, egg, a little vegetable oil and add salt and sugar. Knead the elastic, uncooked dough and put it in the refrigerator for 1 hour, wrapping it in cellophane. Cheese grate and mix. After the time has passed, remove the dough from the refrigerator, roll it into small pieces of a round or oval shape no thinner than 1 cm thick, put 5 tbsp in the middle of each cake. cheese and collect the edges of the dough into a "bag". Leave the middle open. After that, carefully flip the cake so that the cheese does not spill out, and roll out with a rolling pin. Preheat the oven or pan, grease with vegetable oil and bake khachapuri with cheese 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, not very salty soft cheese (Imereti) is used, but you can take Adyghe or other soft pickled cheese. Traditionally, the dough is kneaded on yogurt, but sour cream or kefir will work in its place. When the khachapuri is baked, in the middle of each one can beat a chicken egg or a couple of quail and put in the oven for 1 minute so that the protein curls, while the yolk remains liquid. A broken off small piece of khachapuri is dipped into the egg and eat. Hearty, fast - a good idea for dinner!

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

Cooking:
Crush the butter into the flour, add salt and soda. Pour in 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 filling cheese with a grater, crush, or just by hand. Beat the egg and add chopped greens. If necessary, lightly salt the resulting mass. Divide the dough into 8 pieces, roll them into small balls, then roll them into flat cakes. Put cheese and herbs on each flat cake and smooth the filling to the brim. Now collect the tortilla in the boat. To do this, roll one edge of the cake into a roll to half, do the same with the second edge. Be sure to pinch the ends so that the filling does not fall out. You should have an open top boat. Bake your boats in an oven preheated to 180-200 ° C for about 20 minutes. Do not fry too much, just lightly brown. Put butter in the finished hot boats.

Imereti khachapuri with cheese

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

Cooking:
  Stir in kefir soda, vegetable oil, salt and sugar, beat the egg. Add 2 cups flour to the resulting mixture. Knead a soft, slightly sticky dough, sprinkling the remaining flour, just do not overdo it with its amount, the dough should keep its shape well. Leave the dough covered with a napkin, alone for 30 minutes. Grate cheese on a coarse grater, beat in an egg and mix. Roll out the dough with a sausage, which cut across into 8-10 pieces. Roll each slice into a cake and lay out the filling. Gather the edges up and pinch well. Turn the resulting bag over, press down with your hands and roll it slightly with a rolling pin. Then turn the bag over again and roll again. Just do not push hard so that the dough does not burst. Put the prepared cakes on a dry frying pan and bake over moderate heat on both sides. If khachapuri turned out plump, cover with a lid so that they are well fried. Grease the finished khachapuri with butter.

Megrelian Khachapuri with Cheese

The peculiarity of these khachapuri is that the filling is laid out not only inside, but also on top of a tortilla, like pizza, after having greased the surface with an egg. The ingredients are indicated on one large flat cake baked from yeast dough. Instead of suluguni cheese, you can take not too salty feta cheese.

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

Cooking:
  Add salt, sugar to warm water, add flour, yeast and knead a dough. Add softened margarine or butter, knead until smooth and leave for 1 hour, covering with a towel. Grate the cheese on a coarse grater (put a little grated cheese aside). Warm up the dough, roll it into a cake, put the filling on it, lift and pinch the edges in the center. Then roll out a rolling pin from two sides and make a hole in the middle (with a diameter of 5-7 mm). Transfer the tortilla onto a greased baking sheet, grease the surface of the tortilla with the yolk to form a beautiful crust during baking. Sprinkle the remaining cheese on top and place in the oven preheated to 200 ° C for 20 minutes.

Khachapuri with homemade cheese

They can be prepared on the basis of cottage cheese dough, it does not stale for a long time. Such cakes are most delicious when hot. For the filling in them, you can take any cheese that is found in the house, even processed cheeses are suitable.

Ingredients:
  For the test:
  200 g margarine or butter,
  200 g of cottage cheese
  2 eggs,
  flour (how much dough will take),
  1 tbsp (incomplete) table vinegar,
  1 tsp (without slide) soda,
  a pinch of salt.
  For 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,
  some sesame seeds for sprinkling.

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

Quick Khachapuri with Cheese

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

Cooking:
Mix cheese and cottage cheese together, add chopped garlic and finely chopped greens to this mass. Cut the pita bread with scissors into large squares, put the filling inside each square, fold it with an envelope, grease it with an egg and bake in the oven at a temperature of 200 ° C for 5-10 minutes.

Pastry Khachapuri with cheese

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

Cooking:
  Rub the cheese and mix it with two eggs. Beat the remaining eggs with butter, 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 flour with a baking sheet and put one cake on it, evenly spread the filling, cover with a second cake, pinch the edges tightly and bake in a preheated oven to 180 ° C for 20-30 minutes.

Puff pastry khachapuri

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

Cooking:
  Roll cakes 3-5 mm thick from puff pastry. In the middle, lay the filling of grated cheese with a slightly beaten egg. Wrap the edges of the tortilla in the form of an envelope and blind them so that the filling in the middle remains open. Bake in the oven until cooked. Grease hot khachapuri with butter.

You just have to attach your skillful hands to the proposed recipes and add a piece of your golden heart, and your khachapuri with cheese will work out well.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Khachapuri is a traditional dish of Georgian cuisine, figuratively - cheese pie, and in the literal translation - bread and cheese. I’ll tell you how you can make delicious cheese pies, khachapuri at home yourself.

There are many delicious khachapuri recipes:

• khachapuri in Adjarian (in the form of a boat flooded with eggs),
• khachapuri in Georgian
• khachapuri in Imereti,
• khachapuri Abkhazian
• khachapuri Mingrelian (this is when cheese is placed on top of the khachapuri before baking),
• svan khachapuri (with meat),
• ossetian
• armenian Khachapuri.

Traditional khachapuri is cooked with fresh curd cheese such as Adyghe and egg, or feta cheese, suluguni with the addition of cottage cheese, but there are many recipes that use hard cheeses besides Adyghe cheese, greens are not added to khachapuri. And some housewives make this recipe special and put not only greens, but also garlic, ham, meat, smoked cheese, potatoes, mushrooms, fish in the khachapuri filling. Nimble housewives love to cook khachapuri quickly and use ready-made puff pastry or pita bread to cook lazy khachapuri. We will cook real khachapuri with yeast dough, and try to bake them not only in the oven and pan, but even in the slow cooker!

In the Khachapuri recipe we will use the following products:

• Wheat flour - 1kg
• Warm water - 0.5 liters
• Sugar - 1 tablespoon
• Dry granular yeast - 1 tablespoon
• Salt - 1 teaspoon
• Vegetable oil - 100 ml
• Eggs - 2 pieces
• Butter or margarine - 50 g per dough
• Butter - 100 g to the filling
• Cheese - 1400 g

From this amount of ingredients, we will get 4 khachapuri cakes, each will take about 350 g of cheese filling

Ideally, for the filling, of course, use gentle slightly salted Adyghe cheese, Ossetian or Imereti,

How to cook khachapuri:

Let's start by making yeast dough for khachapuri

  (You can often find dough for khachapuri in sour milk, yogurt or kefir in recipes).

1. Pour slightly warm water into a deep cup, pour sugar and dry yeast into it.

2. Leave them for 15 minutes, during which time the yeast will dissolve in water and turn into foam.

3. Add salt to it.

4. Heat the vegetable oil with margarine or butter, do not make them hot so as not to kill the yeast. Send in a bowl with yeast.

5. Pour the sifted flour to them and knead the dough. Sometimes I knead dough for khachapuri in a bread machine.

   6. Yeast dough in a warm place will be suitable for you and ripen for about 1 hour. In volume, it should increase well.

Preparation of Khachapuri cheese toppings:

In order for the khachapuri to be rosy and shiny, they need to be prepared with grease.

1. For this, the remaining yolks are mixed with two tablespoons of sunflower oil and three tablespoons of water.

The dough and filling for khachapuri is ready,

the next step is to tell how to make khachapuri with cheese and egg filling.

Cooking khachapuri with cheese in the oven

1. We turn on multi cooking for the “baking” program for 60 minutes, I use the Panasonic cooker for cooking khachapuri.
2. A cake is baked in a slow cooker on each side for 30 minutes.
3. It is transferred to a steaming tray for a couple or a plate and greased with plenty of butter.

Let me remind you once again that to view a slide show with a photo of khachapuri with cheese, just click on the picture.

Video recipe

traditional khachapuri in Georgian with no yeast dough based on yogurt (sour milk or kefir) with suluguni cheese from the YouTube channel.

Copyright zapisnayaknigka.ru.
   Recipe by zapisnayaknigka.ru.

Many housewives are constantly trying to diversify their menu. Khachapuri, a Georgian folk dish, is best suited for this. If you are interested, then below you will learn how to cook khachapuri at home.

Dish features

To make khachapuri, they use dough that is made with yogurt, although you can also use another. Puff pastry, yeast or fresh dough is perfect for this. As a substitute for yogurt, you can take milk, sour cream or kefir. When cooking, you need to monitor the amount of flour - do not overdo it. As a filling, you can use various cheeses: suluguni, feta cheese or Imereti variety. It is good to add greens and cottage cheese to the minced meat.

Preparation of products for khachapuri

At the beginning, a test mass is made, which is left for some time so that it rests and becomes more elastic. At this time, you need to do the filling and preheat the oven. This is especially true if you use very salty cheese - it must be soaked for 4 hours. If you want to speed up this process, you can grind the cheese into slices.

Imereti Khachapuri Recipe

This is one of the best recipes for this dish. You should definitely try to cook such khachapuri yourself at home. In this recipe, we will use hard cheeses that can be combined with cottage cheese or feta cheese. For the test, we recommend taking sour cream or kefir - so it will turn out more tender.

You will need

1. 400 grams of hard cheese
2. two eggs
3. glass of kefir
4. three glasses of flour
5. a small spoon of salt and sugar
6. half a small spoon of soda
7. vegetable oil, butter.

Cooking

Add soda, vegetable oil, sugar, salt, egg to kefir and mix everything well. After that, add about a glass of flour to the mixture and begin to knead, while continuing to add flour. Once you have finished making the dough, leave it for 30 minutes. At this time, work on the filling of the dish - grate the cheese, add the egg with herbs (optional) to it and mix everything thoroughly. It's time to get back to the test. Roll it into an oblong sausage and divide it into eight or ten parts. Form cakes from them and spread the minced meat. Now you need to fasten the edges of each tortilla and fix them well. Once you have formed the cakes, you can begin to fry them. An ordinary frying pan is suitable for this. Cakes are fried on low heat, while watching them and turn over on time. For better frying, you can cover the pan with a lid.

Adjara Khachapuri Recipe

Khachapuri, which can be prepared according to this recipe, will have its own peculiarity - they will turn out with an open top. In this case, soft pickled cheese varieties are best suited.

You will need

1. about 400 grams of cheese
2. greenery
3. one glass of sour cream
4. about three glasses of flour
5. 50 grams of butter
6. one small spoon of salt
7. half a small spoon of soda
8. one egg

Cooking

We begin to make a test mixture. To do this, grind the butter and add it to the flour, then pour salt and soda, add sour cream and begin to knead the whole mixture. After the mixture begins to take the form of dough, leave it for 30 minutes in the refrigerator. While she is resting, we will do the stuffing. We begin to grind the cheese, it is best to do it on a grater. Add greens and an egg to the crushed cheese, add salt to taste.
  We take the mixture out of the refrigerator and divide it into eight equal parts, which we roll out into balls. After that, we begin to form cakes out of them and pour the filling. We begin to make boats out of cakes so that the minced meat does not spill out. In this case, we fry the khachapuri in the oven.

Megrelian Khachapuri

Cakes made according to this recipe will resemble pizza in some way - we will use minced meat both inside and outside. The original recipe uses suluguni cheese, which, if desired, can be replaced with ordinary cheese.

You will need

1. 350 grams of cheese
2. one egg
3. 0.2 liters of water
4. 300 grams of flour
5. big spoon of sugar
6. small spoon of salt
7. half a small spoonful of yeast
8. about 50 grams of margarine

Cooking

As usual, we start with the test. To do this, add sugar, salt, flour, yeast to the water and begin to knead the dough. At the end of the process, you can add margarine to it, as soon as we get a homogeneous mass, put the dough aside for 30 minutes and cover with a towel. We begin to rub the cheese on a coarse grater. The dough should be rocked into cakes, place the minced meat and put into bags. Roll each of them into a cake, make a hole in the center (about 4-5 cm) and place on a baking sheet. Before sending the cakes to the oven, grease them with yolk and sprinkle with the rest of the filling. In 20 minutes, the dish will be ready in the oven.

The recipe for homemade cakes

A recipe feature is the use of cottage cheese dough. As a filling, we will use all kinds of cheese or processed cheese.

You will need

1. about 350 grams of cheese
2. four large spoons of sour cream
3. three heads of garlic
4. 200 grams margarine
5. 200 grams of cottage cheese
6. two eggs
7. salt, vinegar, flour

Cooking

First of all, you need to melt the margarine, add salt and eggs to it, mix such a mixture with cottage cheese. Mix soda and vinegar separately, then add the mixture to the dough. Do not spill a lot of flour - you should get a cool dough. After preparing the dough, go to the filling.

We prepare the filling by mixing chopped cheese, sour cream, herbs and garlic. Before mixing all this needs to be crushed well. Add salt to taste.

Roll out the dough into cakes, put the filling and form bags. We spread everything on a baking sheet and cook in the oven for 40-50 minutes.

Video lessons

Each country in the world has its own traditional cuisine, the secrets and basic recipes of which are passed down from generation to generation, and individual dishes become symbols of their homeland. In Georgia, such a dish is famous, almost the whole world, khachapuri, due to its simplicity of preparation and incredibly delicate, aromatic and tasty composition, they fell in love far beyond the mountainous Georgian expanses.

In each region, in every large city or outback of Georgia, khachapuri is baked according to its own recipes, however, they all have common features and features. Outwardly, khachapuri is a tortilla or pie made of dough, which is poured with brine cheese on top (and sometimes on top and inside).

The taste of such a dish, of course, depends on the products that are used to prepare it, but the skillful work of the cook, who always puts a piece of his soul in it, plays a significant role. The name of this traditional dish comes from the two words “puri” and “hacho”, which translate as bread and cottage cheese.

The most important rule that every Georgian housewife must adhere to is to respect the proportions - grated and fresh cheese should be added no less than an air test.

If there is even more cheese, then the dish from this, of course, will only add. It is believed that for the first time tortillas with cheese began to be cooked in the mountain villages in the north-west of the country during the Middle Ages, after that the recipe of the dish quickly spread among people, the tortillas were modified, but, in general, the cooking principle has been preserved to this day.

Modern housewives, who are always in search of unusual and worthy recipes, are interested in how to cook khachapuri at home. To make such a dish really tasty, it is completely optional to be born Georgian or learn to master the best Georgian cooks, it is enough to learn some secrets of cooking such a dish.

Of course, the real khachapuri can be tasted only in Georgia, where, as they say, there is a special air and water that give the cakes a kind of charm, but nevertheless, tasty and good khachapuri can be prepared at home at home. Believe me, having tried such baking, not a single person can remain indifferent to it.

How to cook the most delicious khachapuri?

For the preparation of cheese cakes, you can use a different dough: puff, which is considered the most suitable for such a dish, fresh, in case of fasting, as well as yeast, which some housewives just like more.

The real dough for such baking in Georgia is prepared on yoghurt, however, we can’t meet it on a regular sale, so you can use yogurt, sour cream or kefir. Most of us, if you tried khachapuri, then most likely it was the most common, one might say, classic version, dough with cheese.

However, as you know, there is a huge variety of different types of toppings, just as the cheese itself, depending on its variety and type, gives the dish its flavor.

Of course, the most refined and best option is that, according to the traditional Georgian recipe, is the main component of such a dish. But, of course, such a variety is quite expensive for everyday consumption, so it is often replaced, without compromising on taste, with other varieties, for example, or Imereti.

The main thing is that the cheese was of medium salinity, very fresh or, on the contrary, excessively salty, only spoil the dish. If you get too salty feta cheese, then it is pre-soaked for several hours in water so that excess salt leaves the cheese.

In addition to cheese filling, other products can be used in khachapuri, such varieties have their own names, for example, Adjarian khachapuri not only includes cheese, each portion in the middle is decorated with a raw egg, which should be baked and in no case should be spread over the dough !

In Khabisgini (as Ossetian Khachapuri is called), in addition to cheese, potatoes are added, and in Khachapuri with phali, they are necessarily cooked with beetroot and spinach leaves, which make up the main filling of the dish. In some recipes, cheese is mixed with, various herbs are added, for example, cilantro, dill or parsley, meat fillings are prepared, and various spices and seasonings are added for taste.

The dough for tortillas is prepared in different ways, there is an unwritten rule: 3 parts of flour should take one part of water. True, it is still necessary to follow the proportions purely visually: the correct dough for khachapuri should, by consistency, resemble steep sour cream. And, as you know, depending on the quality and characteristics of the flour, it can react differently with water, so some of the ingredients can go more or less.

Outwardly, khachapuri can be of various shapes: the most popular ones are in the form of ordinary flat cakes, some housewives pinch the dough by twisting it with the filling, and, for example, they usually make large and round flat cakes from puff pastry, which are cut into portions after baking.

There are khachapuri in the form of squares, envelopes, triangles and even pies, in fact, this is not important. You can bake such a dish in the oven, sprinkle a baking sheet with flour, you can cook Georgian cakes in a pan, there’s already someone who is more convenient and familiar.

Homemade Khachapuri Recipe

We will need:

• 400 g of cheese (any honeycomb, even processed cheese) is suitable;
• 4 tbsp. spoons of sour cream;
• 200 g of cottage cheese;
• 3 cloves of garlic;
• 2 eggs;
• 200 g margarine;
• salt, vinegar, soda, sesame seeds;
• yolk for lubrication;
• dill;
• flour - depending on the amount of liquid used.

In a water bath, melt the margarine to a liquid state, add salt, add the cottage cheese, after thoroughly kneading it with a fork. Mix everything thoroughly, drive in two eggs, mix again. A teaspoon of soda without a slide must be repaid with a dessert spoon of vinegar, pour the liquid into the dough.

Now we begin to add a little flour - it should be so much to make a cool dough. We leave the dough in the refrigerator so that it "ripens", and at this time we will prepare the filling.

We rub the cheese on a coarse grater, add sour cream to it, chop the greens finely, chop the garlic and mix everything, the filling can be slightly salted if you know that the cheese is slightly salted.

We take out the dough, divide it into two approximately equal parts. We roll one half on a baking sheet (approximately the same thickness), spread the filling on top. The second layer, also uniformly rolled, cover the filling, pinch the cake in a circle.

Grease the dough on top with yolk, sprinkle with sesame seeds and send to the oven for 50 minutes (temperature 180 °). The dish is served with hot, chopped triangles.