Appetizing Georgian dish khachapuri in Adjarian will become great option breakfast or hearty snack. It is prepared from different types test. Toppings of treats also vary according to the taste of the cook.

Adjarian khachapuri - a classic recipe

Ingredients: 7 eggs, 160 ml yoghurt and the same amount of filtered water, 6 tbsp. high-grade flour, half a pack of unsalted butter, 11 g instant yeast, 3 teaspoons of granulated sugar, 1 teaspoon table salt, 130 g of cheese and suluguni, a small bunch of fresh dill.

1. The first step is to prepare the dough for khachapuri. To do this, all loose components are dissolved in warm water. Only flour is left untouched. Matsoni is immediately added to the mixture. The ingredients are mixed with a wooden spatula, after which they are left for 12-15 minutes.
2. Next, warm butter is poured into the dough and the flour is sifted in small pieces. As a result, it will turn out soft and oily. The mass is left for an hour near the heat source.
3. For the filling, both types of cheese are rubbed. About 50 g of them are set aside. 3 eggs are boiled to a hard yolk and also chopped with a grater. They pair with cheeses.
4. The dough is divided into 4 parts, each of which is rolled into a thin rectangle. The leftover cheese is distributed along the edges of the blanks. Of these, the sides are wrapped inside. A "boat" is formed.
5. The cheese and egg mass is placed in the middle.
6. After 12-14 minutes of proofing, baking is cooked for 17 minutes at 210-220 degrees in the oven.

An egg is poured into each boat. They return to the oven for a couple more minutes, until the protein seizes. Ready-made delicacy sprinkled with chopped herbs.

How to cook with cottage cheese?

Ingredients: half a kilo of ready-made yeast dough, 320 g of cottage cheese and the same amount of any salted cheese, 70 g of butter, 2 chicken eggs.

1. The dough is divided into two halves, each of which is turned into a cake with a rolling pin. The edges of the workpiece should be thicker than the middle.
2. IN separate dishes combines cheese and cottage cheese. The resulting mass is divided into two parts and laid out on the dough.
3. Each blank is folded and rolled up in the form of a "boat" with raised edges.
4. First, the food is baked for 7-8 minutes in the oven at 200-210 degrees. Further in the center of each blank is a raw egg.

Baking is cooked for a couple more minutes until the protein sets. Lastly, a piece of butter is laid out on khachapuri.

Khachapuri-boat on kefir

Ingredients: 1.2 kg of high-grade flour, 90 g of high-quality butter, 1.5 tbsp. medium-fat kefir, 30 g of pressed yeast, 25 g of granulated sugar, 7 g of table salt, 8 eggs, 140 g of suluguni and feta cheese, a bunch of parsley.

1. First, for the khachapuri boat, the dough is kneaded. The kefir option is more affordable for Russian housewives, since it can be difficult to find the Georgian fermented milk product yogurt in an ordinary supermarket.
2. Warm kefir is combined with crumbled yeast and other bulk components, except for flour. The mass is left in a warm place for 8-9 minutes. After the appearance of bubbles on the surface, you can start adding flour.
3. The finished dough is left under a napkin for 40-50 minutes away from drafts.
4. 3 eggs are boiled hard, rubbed and combined with finely chopped greens. Shredded cheese and salt to taste are added to them.
5. The dough is divided into 4 parts, each of which is thinly rolled out. Its edges are folded towards each other, pinched. A boat is being formed.
6. The filling is laid out in the center of the blanks.
7. After 10-12 minutes, you can send khachapuri to the oven for 12-14 minutes at 230 degrees.

It remains to break into each boat raw egg and return them to the oven for 6-7 minutes.

Unusual puff pastry recipe

Ingredients: half a kilo of ready-made puff pastry, 280 g of suluguni, 7 eggs, 3 teaspoons of fatty butter, table salt.

1. The dough is defrosted and slightly rolled out. Each of the two rectangles is divided into 2 parts. Their long edges roll up into tubes, and their short edges are connected.
2. Cheese is rubbed coarsely for the filling.
3. One beaten raw egg smears the edges of the dough blanks. The remaining part of the egg after lubrication is mixed with cheese. The filling is laid out in the resulting "boats".
4. The blanks are baked for 10-12 minutes at 180 degrees.
5. Then an egg is poured into each "boat".

Adjarian khachapuri from puff pastry is baked in the oven for another 3-4 minutes. During this time, only the protein should have time to grab, and the yolk will remain damp. Served hot baking with a piece of butter.

On yeast dough

Ingredients: 230 g of suluguni and feta cheese, half a pack of unsalted butter, 6 eggs, 7 g of instant yeast, 380 g of high-grade flour, 1 teaspoon fine salt, 130 ml of fat milk and drinking water, 2 teaspoons granulated sugar, 2 tbsp. spoons of refined oil.

1. Yeast and sand dissolve in a warm mixture of milk and water.
2. After 10-12 minutes, one raw egg, oil is poured into the liquid, salt is added. The sifted flour is gradually mixed in.
3. The resulting dough will rest for about an hour away from drafts. After kneading, the mass is left for another half an hour.
4. For the filling, cheeses are coarsely rubbed and mixed with melted butter. You can salt the mixture.
5. The dough is divided by 5 equal parts. Each rolls into thin ovals, from which "boats" are formed.
6. The filling is laid out in the center of the blanks. They are baked in the oven for 17-20 minutes.

Approximately 3-4 minutes before readiness, khachapuri is poured over a raw egg into the center, and the pastries are returned to the oven again.

How to eat Adjarian khachapuri?

It is important to learn not only how to cook, but also how to eat Adjarian khachapuri. Cutlery is not used in the process. Such pastries are used exclusively by hand.

A piece of butter is placed in the middle of the hot dish, which immediately melts. Further, small pieces are gradually broken off from the sides of the khachapuri, which are dipped in egg and oil.

Every kitchen in the world has great recipes baking, and Georgian is no exception. Adjarian khachapuri is rightfully considered one of the brightest and most memorable dishes in it. There is different recipes their preparations and a lot of secrets, knowing which, you can make this delicacy perfect.

How to cook khachapuri at home

The process consists of several stages and, only by correctly completing each of them, you will receive good pastries. Before baking khachapuri, you need to take care of the selection of products, all of them must be of high quality, fresh. Next, the dough is kneaded, subsequently it is given a special shape of the boat, the filling is laid out, the dish is baked in the oven.

Dough

There is no single recipe for cooking. Ideally, the dough for khachapuri should be kneaded without yeast on matsoni - a Georgian fermented milk product, it is responsible for the fermentation function. Some people make pastries from yeast or even ready-made puff pastry, but it's best to knead yourself. The consistency should be such that it is elastic and resilient, slightly sticky to the hands, but without extra effort separated from the walls of the dishes. It needs to stand for at least an hour. There are a few more recommendations:

1. Matsoni can not be purchased everywhere, but there is a way self cooking. It is necessary to warm up three liters of milk, mix with two tablespoons of sour cream or kefir. The container with the workpiece is closed tightly, wrapped in a blanket and kept for 5 hours. Then it is transferred to the refrigerator and left there until it thickens completely.
2. If cooking with yeast, dissolve it with warm milk and sugar, leave for a few minutes. They should foam up. If this does not happen, then they are of poor quality and will not be suitable for baking.

stuffing

Traditionally, it is customary to use young Imeretian cheese. It is soft and moderately salty. Unfortunately, finding one for sale is very problematic. For this reason, the filling for Adjarian khachapuri is often made from grated seeds mixed in equal amounts. Adyghe cheese and Suluguni. Filling tips:

1. For a bond, stir the cheeses with the egg before baking. You can add some flour.
2. If you are caught excessively salted cheese, soak it for several hours in water.
3. You can add to the filling and meat products.

Be sure to take the boats out of the oven a few minutes before turning off, make a depression in the middle and carefully break a raw egg into it without damaging the yolk. This is what distinguishes Adjarian khachapuri from other types of similar pastries. The yolk is left liquid and mixed with soft melted cheeses. The edges of the boat are torn off, dipped in hot stuffing and send a mouth.

Adjarian Khachapuri - step by step recipe with photo

It is difficult to name even an approximate number of cooking options for this dish. The classic recipe for Adjarian khachapuri with egg is constantly being modified, experimenting either with the dough or with the filling. You will learn how to prepare the base with and without yeast, with yoghurt and other fermented milk products. In addition, you have the opportunity to meet various fillings for baking: cheese, cottage cheese, meat.

Adjarian khachapuri-boat

The first one should step by step recipe with classic, albeit hard-to-find ingredients: matsoni and Imeretian cheese. If you cook a dish with them, you will understand how the Adjarian boat differs from all other types of khachapuri. The dough is fresh and airy, and the filling is stretchy and slightly salty. Remember how to do this kind of baking.

Ingredients:

• flour - 0.3 kg;
• vinegar;
• matsoni - 250 ml;
• soda;
• eggs - 4 pcs. and 1 yolk;
• salt - 0.5 tsp;
• butter - 60 g;
• sugar - 0.5 tsp;
• Imeretian cheese - 250 g.

Cooking method:

1. Whisk 1 egg into the sifted flour. Add salt and sugar, half the butter, yoghurt and slaked with vinegar soda, mix. Cover. Leave warm for half an hour. Punch down and let stand for the same amount of time.
2. Divide the dough into three pieces.
3. Grate the cheese, mix with the yolk. Leave for a quarter of an hour.
4. Roll each piece of dough into a longitudinal cake, the thickness of which will be equal to one centimeter. Twist the tubes on both sides from the edges to the center. Pinch the ends well. Straighten the middle of the cake, giving it the shape of a boat, put the filling there.
5. Preheat the oven to 220 degrees. Bake 3 Adjarian cakes there for a quarter of an hour. Get it. Carefully crack an egg into the center of each to keep the yolk intact.
6. Bake for five minutes and serve.

with egg

This baking option is no less interesting than the previous one, and also does not resemble the classic one. The recipe for Adjarian khachapuri with egg involves the use of the latter not only on top of the filling, but also inside it in boiled. This move helps to bind the products together so that the filler is easily picked up and not too fluid. kneading dough for this dish Very easy to make in a bread maker.

Ingredients:

• matsoni - 0.15 l;
• butter - 130 g;
• water - 0.15 l;
• greenery;
• flour - 6 glasses;
• boiled eggs - 3 pcs.;
• dry yeast - 10 g;
• raw eggs - 4 pcs.;
• Imeretian cheese - 0.3 kg;
• sugar - 1 tbsp. l. with a slide;
• salt - 1 tsp

Cooking method:

1. In a deep bowl, mix the matsoni and water. Add sugar, salt, 90 g butter, yeast. After a few minutes, add the sifted flour. Knead and leave to rise for an hour.
2. Grate the cheese and boiled eggs large. Set aside a fifth of this filling. From the rest, roll 4 identical balls.
3. Punch down the dough. Divide it into 4 equal pieces. Roll out oval cakes about a centimeter thick.
4. Sprinkle some of the cheese-egg mixture you've been saving along the long edges to the left and right. Wrap them up to make the sides of the boat. Pinch the ends. Place a ball of filling in the center, level it so that the entire middle is filled. Make 4 blanks.
5. Line a baking sheet with parchment. Put the cakes there, let them separate a little.
6. Preheat oven to 220 degrees.
7. Make a deepening in the filling of each cake in Adjarian style. Bake them for a quarter of an hour, then take them out, carefully pour an egg into each and cook for another 5-7 minutes.
8. Before serving, put a small slice of butter on the cake and garnish with chopped herbs.

On yogurt

In the dish, with a step-by-step recipe for which you will now meet, the dough is kneaded from classic ingredients, but the filling is slightly changed. These Adjarian khachapuri on matsoni are prepared with a mixture of Adyghe cheese and suluguni filling. This filling turns out to be very tasty, a little salty, stretches well. The main thing is that both of the above varieties of cheese are much easier to find than Imereti.

Ingredients:

• eggs - 3 pcs. and 1 protein;
• butter - 20 g;
• sugar - 0.5 tsp;
• milk - 50 ml;
• salt - 0.5 tsp;
• suluguni - 80 g;
• matsoni - 0.1 l;
• Adyghe cheese - 120 g;
• flour - 300 g and 50 g for sprinkling;
• soda - 1 tsp

Cooking method:

1. In a deep bowl, mix one egg with salt, sugar. Add matsoni, beat.
2. Pour the sifted flour and soda, knead a soft elastic dough. Leave it warm under a cloth towel for half an hour.
3. Whisk the protein with milk, mix with grated cheeses.
4. Divide the dough in half. Roll out oval cakes. Roll up boats. Spread half of the filling in the center of each. Place on a lined baking sheet baking paper.
5. Preheat the oven to 230 degrees. Bake cakes in Adjarian style there for 15 minutes. Remove, make holes in the filling and pour in a raw egg. Continue baking until the egg white has set.

From yeast dough

An excellent and simple recipe, those housewives who often cook from yeast dough will especially like it. It is worth noting that it should turn out to be bread, not pie, so it is prepared without adding eggs. It is convenient to make yeast dough for khachapuri manually or in a bread machine using a special program. Baking with it comes out airy, ruddy, looks very nice in the photo.

Ingredients:

• flour - 0.3 kg;
• butter - 20 g;
• water - 0.3 l;
• salt - 0.5 tsp;
• vegetable oil - 50 ml;
• eggs - 2 pcs.;
• pressed yeast - 10 g (or 3 g dry);
• suluguni - 0.15 kg;
• sugar - 0.5 tsp;
• Adyghe cheese - 0.35 kg.

Cooking method:

1. 200 ml warm water mix with sugar, add yeast there. Pour in 3 tbsp. l. sifted flour, salt. Stir, leave for half an hour in heat. Characteristic bubbles will appear on the dough.
2. Sift the remaining flour into a deep bowl. Mix it with the dough, make the dough. When the mass becomes homogeneous, add vegetable oil to it.
3. Knead for at least a quarter of an hour. Transfer the lump to a bowl greased with vegetable oil, cover with cling film and leave for an hour and a half. Every 20 minutes, gently but thoroughly knead. The better you do this, the more porous your cake will be.
4. Grate both cheeses. Mix with 100 ml cold water. You can add a little salt if you don't like the taste. Divide the filling into two halves.
5. Set the oven to heat up to 240 degrees.
6. Divide the dough in half, roll into balls. Leave for 10 minutes. From each with your hands, make cakes 1 cm thick, form them into boats, put the filling in the middle.
7. Place a few ice cubes in the oven to raise the steam. Bake on a baking sheet lined with parchment for 5-7 minutes. Turn the temperature down by 200 degrees. Cook for 10 more minutes.
8. Take out the Adjarian cakes, make indentations in the fillings and beat in the eggs. Bake another 2-3 minutes. Place a dollop of butter on top before serving.

With cottage cheese

The filling of these mouth-watering cakes can be very diverse. Adjarian khachapuri with cottage cheese and suluguni are very tender and juicy. Both kids and adults will love this pastry. air dough goes great with soft stuffing, impregnated egg yolk. Every hostess must remember how to cook this delicious dish.

Ingredients:

• milk - 0.25 l;
• eggs - 4 pcs.;
• flour - 0.5 kg;
• cottage cheese - 0.3 kg;
• butter - 80 g;
• suluguni - 0.3 kg;
• vegetable oil - 1.5 tbsp. l.;
• dry yeast - 5 g;
• sugar - 0.5 tbsp. l.;
• salt - a quarter of a teaspoon.

Cooking method:

1. Dissolve sugar, salt, yeast in warm milk. Let stand a little, then mix with one egg and vegetable oil. Add flour, knead the dough, leave to rise for an hour.
2. Grate the cheese, mix with cottage cheese and a quarter of the butter.
3. Divide the dough into three parts. From each, make cakes 1 cm thick. Distribute the filling over them, not reaching one and a half centimeters to the edge, roll up with boats.
4. Bake in an oven preheated to 220 degrees for a quarter of an hour. Take out the Adjarian cakes, make holes in the filling, beat an egg into each. Bake for 3 more minutes.
5. Before serving, put 20 g of butter on each Adjarian boat. Wait until it melts.

From ready-made puff pastry

Great option meals for those with limited time. You can easily and quickly prepare Adjarian khachapuri from puff pastry for breakfast. The recipe is not similar to the classic one, but it is also very good. Now on sale there are ready-made puff sheets yeast and non-yeast. For our dish, it is preferable to use the second option. Baking rises great with it.

Ingredients:

• yeast-free puff pastry- 0.5 kg;
• butter - 80 g;
• feta cheese - 0.2 kg;
• eggs - 4 pcs.;
• Adyghe cheese - 0.2 kg.

Cooking method:

1. Grind two types of cheese, mix them thoroughly and mash with a fork.
2. Roll out the dough, divide into 4 equal rectangular parts. form boats. Place the cheese filling in the middle.
3. Preheat the oven to 180 degrees. Bake Adjarian cakes there on a greased baking sheet for 20 minutes. Take it out and crack an egg into each. Cook another 5-7 minutes. After switching off, put a piece of butter in each Adjarian boat.

Yeast free

A very simple cooking method that not even too much can handle experienced hostess. Adjarian khachapuri without yeast is prepared on the basis of curdled milk with the addition of a large number butter. The amount of flour indicated in the recipe is approximately. Depending on its density and the characteristics of other products, you may need a little more or less.

Ingredients:

• flour - 0.5 kg;
• eggs - 4 pcs.;
• butter - 0.2 kg;
• Adyghe cheese - 0.4 kg;
• curdled milk - 250 ml;
• suluguni - 0.2 kg.

Cooking method:

1. Mix the heated oil with yogurt. Whisk. Add sifted flour, soda, knead the dough. Divide into 3 parts.
2. Grate two types of cheese and mix.
3. From each lump of dough, make cakes, form boats, fill with stuffing. Place in oven preheated to 220 degrees.
4. Bake the dish for a quarter of an hour, then take it out, break an egg into each Adjarian cake. Continue cooking for another 5 minutes.

In a slow cooker

If you do not have an oven or it does not work, this is not a reason to deny yourself delicious pastries: Adjarian khachapuri in a slow cooker turns out to be no less tasty. In this appliance, the baking time is slightly increased, because the maximum possible temperature of the mode is not too high. Be sure to remember how to cook Adjarian boats using a slow cooker.

Ingredients:

• dry yeast - 1.5 tsp;
• vegetable oil;
• milk - 0.2 l;
• mozzarella - 0.1 kg;
• flour - 0.3 kg;
• suluguni - 350 g;
• sugar - 1 tbsp. l.;
• eggs - 2 pcs.;
• salt - 1 tsp

Cooking method:

1. Mix the sifted flour with yeast, sugar, salt. Pour in warm milk and stir. Leave for 40 minutes under the film to rise.
2. Grate the cheese coarsely, mash with a fork.
3. Divide the dough in half, form 2 boats. Fill them with stuffing.
4. Set the "Baking" program on the multicooker. Lubricate the bowl with oil, put Adjarian boats there. Cook 30 minutes.
5. Open the lid. Make a hole in each Adjarian flatbread and carefully crack an egg into it. Cook another 10-12 minutes.

On kefir

You have already studied the recipes for baking with yeast, yoghurt sourdough, yogurt, and you can also make Adjarian khachapuri on kefir: it’s very simple and delicious. Unlike matsoni, kefir can be bought in almost any grocery store. It acts as a starter, makes the dough porous and airy, thanks to which the dish looks very appetizing in the photo and on the plate.

Ingredients:

• flour - 3 cups;
• butter - 80 g;
• salt - 0.5 tsp;
• kefir - 150 ml;
• greenery;
• eggs - 2 pcs.;
• dry yeast - 5 g;
• Adyghe cheese - 75 g;
• sugar - 1 tsp;
• cheese - 75 g.

Cooking method:

1. Mix kefir with yeast, leave for a few minutes. Add salt, sugar, half the butter and flour. Knead, leave warm for an hour.
2. Grate cheese, stir.
3. Divide the dough into 2 parts. Make each cake up to a centimeter thick, and then roll it up, giving it the shape of a boat.
4. Place equal portions in the middle cheese filling.
5. Preheat oven to 200 degrees. Place Adjarian cakes on a baking sheet lined with parchment. Bake 15-20 minutes.
6. Get the Adjarian boats. Make a well in the filling of each, pour a raw egg into it. Bake until the protein sets.

With meat

On the original dish in Adjarian, the following is the least similar, however, it is very tasty and nutritious, with high calorie. This cake is suitable as full dinner. Adjarian khachapuri with meat is prepared with the addition of minced meat, Suluguni and Imeretian cheeses, with the addition of greens. Comes out crazy tasty dish, which would be appropriate even for holiday table.

Ingredients:

• onion - 1 pc.;
• water - 0.2 l;
• minced meat - 0.25 kg;
• milk - 250 ml;
• salt - 0.5 tsp;
• vegetable oil - 50 ml;
• cilantro greens - 50 g;
• butter - 50 g;
• garlic - 1 clove;
• yeast - 7 g;
• eggs - 4 pcs.;
• suluguni - 60 g;
• flour - 0.7 kg;
• Imeretian cheese - 60 g.

Cooking method:

1. Mix the sifted flour with yeast, salt, ghee. pour in warm milk and water. Add some vegetable oil. Knead, leave warm under the film for an hour.
2. IN vegetable oil fry chopped onion. Add crushed garlic, chopped cilantro, salt.
3. Preheat the oven to 190 degrees.
4. Mix minced meat with grated cheeses. Divide the dough into 4 parts, make boats. Place the filling in them, bake for a quarter of an hour. Get the Adjarian boats. Crack an egg into each. Cook for 5 more minutes.

Adjarian khachapuri cheese

You probably already understood that the most suitable grade- Imeretian. If you can’t get one, don’t despair: they will fit for Georgian dishes and other varieties. It is advisable to combine two varieties: it is recommended that one cheese be fatty and stretchy, while the second should crumble. What kind of cheese for khachapuri can be used:

• Adyghe cheese and suluguni;
• cheese and mozzarella;
• feta and suluguni;
• brine or hard cheese mixed with cottage cheese;
• mozzarella and feta.

Video

• wheat flour - 300 g;
• warm water - 0.5 cups;
• dry instant yeast- ½ teaspoon;
• sugar - ½ teaspoon;
• salt - ½ teaspoon;
• pickled cheese (for example, suluguni) - 300 grams;
• chicken eggs - 5 pieces;
• the black ground pepper- 1 pinch;
• butter - 2 tablespoons.

Cooking process:

First, of course, let's take a test. Combine water, one egg, yeast, sugar and salt in a bowl.

Mix the prepared ingredients with a whisk.

In parts, we introduce flour into the liquid mixture, be sure to sift it to enrich it with oxygen.

As soon as part of the flour is introduced into the dough, mix everything well.

When all the flour is added to the dough, knead it for several minutes, then leave it to infuse for 40 minutes in a warm place, covered with a towel so that the khachapuri dough does not dry out.

Meanwhile, chop the cheese coarse grater.

We combine the grated cheese with one egg, add a little salt and black pepper to taste. We mix.

Knead the present lump again and let it brew again, but for 15-20 minutes. Finally, we divide the base into three equal parts.

Roll out each part of the dough into an oval or rectangle with rounded corners.

In the center of the impromptu "pancake" we lay out a third of the previously prepared cheese and egg filling.

We first turn the long edges of the dough to the filling with a tube, and then we connect the short sides, forming a semblance of a boat, as in the photo. The main thing is that the long edges of the Adjarian boats should be as high as possible relative to the filling.

With melted butter using a silicone brush, grease the edges of khachapuri.

We form two more “boats” from the remaining dough and filling. We place everything on a baking sheet greased with butter.

We bake Adjarian khachapuri in an oven heated to 180 degrees for 25-30 minutes. Then we take them out, with a clean egg or a spoon, carefully make indentations in the center of the filling and also carefully drive the egg into it so that the yolk remains in this indentation and the protein evenly spreads over the rest of the filling.

We send khachapuri back to the oven and cook them there for another 5-7 minutes, until the protein seizes.

We serve Adjarian "boats" hot, and always in a good mood!

Cooking Tips:

1. The variety of cheese for the filling can be chosen according to your taste. The main thing in this case is that the cheese is not very wet. excess water will not allow the flour base to bake well.

2. On ordinary water, the dough for khachapuri is excellent. But it can also be kneaded based on fermented milk products- kefir, ryazhenka or Georgian matsoni.

3. Water (kefir, fermented baked milk, matsoni) must be warm. This will allow the yeast to disperse better and the dough to rise.

4. If the cheese chosen for khachapuri turned out to be too salty, it can be slightly soaked in cold water.

– flour dish Georgian national cuisine. It is a flatbread with cheese or other ingredients. It bears its name thanks to the two words khacho - which means cottage cheese and puri - which is translated from Georgian as bread. For the first time such a dish began to be baked in the Middle Ages. In Georgia, they are sure that in order to get it incredibly tasty, you need to have a warm heart and skillful hands.

There are no subtleties and nuances in the preparation of this dish. There are only two main ingredients - cheese and flour. Adjarian pastry is cooked in a wood-fired oven, and it looks like an open boat. If your collection still does not have a recipe, then be sure to write it down. The main thing is to approach cooking with love.

Today we will analyze with you 5 simple and delicious way cooking khachapuri in Adjarian style. I also recommend taking a look at wonderful recipes.

Ingredients:

For test:

• Eggs - 1 pc.
• Flour - 2 cups
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Kefir or matsoni - 100 ml.
• Soda - 1 teaspoon.

For filling:

• Semi-salted cheese - 200 gr.
• Egg - 3 pcs.
• Milk - 5 tbsp. spoons.

Cooking method:

1. First, let's prepare the dough. Break 1 egg into a bowl, add 1 teaspoon of salt, 1 teaspoon of granulated sugar. Beat well with a whisk.

3. We begin to knead the dough with our hands, it will take you no more than 5 minutes. The dough should be tender.

4. Put the dough in a bowl and cover it with a towel, this is necessary so that the dough does not become weathered. Set aside for 30 minutes to let it sit.

5. At this time, prepare the filling, rub the cheese on a fine grater.

6. Take the egg, separate the yolk from the protein, beat well, then pour in 5 tbsp. tablespoons of milk (you can use cream).

7. Add the resulting mass to the cheese and knead until smooth.

8. Turn on the oven, heat it up to 230 degrees along with the baking sheet.

9. Half an hour has passed, sprinkle the table with flour, divide the dough into two parts, roll out the circle.

10. We twist the dough to the middle on both sides, fasten the ends and get a characteristic boat.

11. Sprinkle flour on any flat shape, put our boat on it.

13. Put khachapuri on a hot baking sheet and mark the time for 15 minutes.

14. Once the dough is covered golden crust open.

15. Inside we make a small hole with the help of an egg and pour it in there.

16. Then we put it in the oven for another 1-2 minutes so that the protein grabs. We take it out of the oven. Serve to the table, bon appetit.

Adjarian khachapuri recipe (Georgian boat)

Ingredients:

• Vegetable oil - 1 tbsp. a spoon
• Butter - 50 gr.
• Dry yeast - 2 teaspoons
• Suluguni cheese - 300 gr.
• Salt - to taste
• Egg - 1 pc.
• Water - 1 glass
• Flour - 2 cups.

Cooking method:

1. Prepare the dough. Pour the yeast into a bowl, add salt, sugar and pour water, stir with a whisk.

2. Pour in vegetable oil, add 2 cups of sifted flour and knead the dough. It should be soft. We cover paper towel and leave.

3. Then rub the cheese on a coarse grater.

4. Add water, flour and egg white, mix everything thoroughly.

5. We take out the dough, divide it into two equal parts, roll it into a large circle.

6. Preheat the oven and baking sheet.

7. Then we roll it from two edges into a tube, forming a boat.

8. Sprinkle the parchment with flour, put the resulting boat on it. We fill it with stuffing and put in the oven for 8-10 minutes at a temperature of 260 degrees.

9. We take out the khachapuri from the oven, make a small depression, put the yolk and put it back in the oven for 2-3 minutes.

Baking is ready. Bon Appetit.

How to cook real khachapuri for one serving

Ingredients:

• Suluguni cheese - 150 gr.
• Chicken egg - 3 pcs.
• Milk - 40 ml.
• Butter - 10 gr.
• Dry yeast - 8 gr.
• Flour - 150 -200 gr.
• Salt - to taste
• Sugar sand - 40 gr.
• Ground black pepper to taste.

Cooking method:

1. Pour warm milk into a bowl, add yeast, salt, sugar and mix thoroughly.

2. Then add the sifted flour, beat in the egg, add softened butter, start kneading until smooth. The dough should be very soft. We remove it to infuse.

3. Rub the cheese on a coarse grater.

4. Add an egg to it, ½ teaspoon of salt and a little pepper, mix.

5. We take out the dough and roll it into a large cake.

6. We spread the cheese-egg filling evenly on it, then we roll up two opposite edges to the center, we pinch the edges, we get a boat.

7. We preheat the oven and baking sheet at a temperature of 200 degrees, cover it with parchment and put in the oven for 10 minutes until golden brown.

8. We take out the baking sheet from the oven, carefully break it into the center of the boat 1 egg, put back in the oven and wait 2 - 3 minutes for the protein to seize.

9. Then add butter to taste. Serve warm to the table. Bon Appetit.

Delicious khachapuri recipe from puff yeast-free dough

Ingredients:

• Puff pastry - 500 gr.
• Suluguni - 250-300 gr.
• Butter - 3 teaspoons
• Eggs - 7 pcs. (per serving 1 piece)
• Salt - by
• Butter - to taste
• Yield - 7 servings.

Cooking method:

1. First, take out the puff pastry from the refrigerator and defrost it. If it is thick, then roll it out a little.

2. After we rolled out the dough, it should be in the form of a rectangle, roll the long edges into tubes, and connect the shorter ones together.

3. Now we prepare the filling. We rub the cheese on a coarse grater.

4. Beat 1 egg, grease the edges of the blanks. Mix the rest of the egg with grated cheese and spread the resulting mixture on the dough.

5. Turn on the oven, heat it to a temperature of 180 degrees, then put parchment on a baking sheet and bake our blanks on it. Approximate baking time 10 minutes.

6. Then we take the baking sheet out of the oven, make notches along the middle, break the egg there, then salt to taste.

7. Immediately put our pastries in the oven for 5 - 7 minutes. We need the protein to grab, but the yolk does not have time.

Tip: Before serving khachapuri to the table, you can add a piece of butter to it, it will give the baking a delicate taste.

Bon Appetit.

Video recipe for cooking khachapuri boat for 4 servings

In this recipe, you will learn how to properly and most importantly, deliciously cook this dish.

Good appetite!

Khachapuri, a flat cake with cheese, is loved not only in Georgia, however, in our country this word is called a cake with meat, potatoes and other fillings, which is wrong. Real khachapuri is prepared only with cheese, it is no coincidence that this word consists of two parts - “khacho” and “puri”, cottage cheese and bread. And flat pies with other fillings are more correctly called hychins. There is no single recipe cheese cake- in every corner of Georgia, this appetizer is prepared differently. The cake can be square, round, triangular, oval, open or closed, and even in the shape of a boat filled with a filling of tender egg, melted cheese and butter - this is how Adjarian khachapuri is made, light and airy, which you want to eat immediately!

Dough for khachapuri: centuries-old traditions

Interestingly, the first khachapuri was cooked exclusively on unleavened dough from water and flour. Now every Georgian housewife prepares her own dough for khachapuri - yeast, unleavened or puff, but dough on yogurt - Caucasian yogurt - is considered a classic. This fermented milk drink replaces yeast, but it is not so easy to find it in Russia, so instead of yogurt, you can use sour cream, kefir, curdled milk or other fermented milk drinks.

Adjarian khachapuri cooked on yogurt is especially good when warm, the next day they become not so tasty. Yeast khachapuri, soft and fluffy, can be eaten hot or cold.

IN traditional dough usually yoghurt, egg, vegetable oil, salt, sugar, soda and flour are added. You don’t need to put a lot of flour - you should get a soft and slightly sticky mass, which you first leave for 15 minutes under a towel, and then sculpt khachapuri. Yeast dough is put on dry or pressed yeast, with milk or water, but always with vegetable oil.

Cheese for real khachapuri

In the Caucasus, mature cheeses are never used for filling, as they stretch, and when cooled, they acquire a completely different consistency. Khachapuri is prepared only with young cheeses such as Imereti, mozzarella, feta, suluguni, brynza and Adyghe cheese, mixing them together, and if the cheese is too salty, it is soaked in water for 2 to 5 hours and cottage cheese is added. If only mature cheese or suluguni is at hand and you decide to use it for the filling, also add cottage cheese to make the filling softer. IN traditional recipes you can find advice to add an egg to the filling - it makes it pasty and tender. Greens and garlic in the filling are already more modern inventions. Experienced chefs say that the most main secret delicious khachapuri is that the filling was a little more dough. At the same time, cheese is not rubbed on a grater, but broken with hands or a spoon - as you like.

How to mold and fill boats

So, the dough has risen, the filling is ready - how to cook? The most crucial moment begins - divide the dough into koloboks the size of a fist and roll each into an oval-shaped layer. However, the balls can be of any size, some cooks even bake a huge khachapuri in the form of a pie and cut it into portioned pieces. If you want crispy pies, roll thin, love soft pastries- make a layer with a thickness of at least 1 cm. Next, pinch the edges, blind the boat, fill it with cheese and let the khachapuri stand before baking, and at this time preheat the oven to 200 ° C. By the way, khachapuri can not only be baked in the oven, but also fried in a pan in a small amount of oil.

So, grease the edges and sides of the pies with yolk, bake the boats with cheese for 15-30 minutes, depending on the power of the oven, the main thing is to form golden brown. Take out the baking sheet with khachapuri, let them cool down a bit and pour an egg into the cavity, trying to keep the yolk, put it back in the oven, in time - until the egg is ready, put a piece of butter in the center and taste it immediately!

A few secrets of cooking Adjarian khachapuri at home

If you want to cook khachapuri in the same way as they do in Georgia, you can make yogurt at home. To do this, in 1.5 liters of milk, add 1 tbsp. l. kefir or sour cream, wrap with a blanket and leave for 5 hours, and then keep the mass in the refrigerator until it thickens.

Some Georgian chefs claim that when kneading dough, you need to take 3 times more flour than water, but everything is individual, so each housewife has her own ideal proportions products. Why do you need to let the dough rest after kneading? The fact is that the gluten should swell - in this case, the dough will not stick to your hands, it will become elastic and pliable, it will be easier to work with it, and the products will turn out to be lush and light. This is especially true for khachapuri, because they should be soft and melt in your mouth.

If you are using salted cheese for the filling, cut it into small slices before soaking - this will save time, and the result will be better, since a large piece of cheese inside may remain salty.

Cooking Adjarian khachapuri with Tinatin Mzhavanadze

Georgian writer and author of the famous cookbook"Georgian home kitchen» believes that the perfect Adjarian khachapuri, step by step recipe which will become your assistant in the kitchen, must meet certain criteria. The “correct” khachapuri is ruddy, with a dry bottom, with a crispy crust on top, a soft crumb and a delicate cheese and egg filling. And such khachapuri can be prepared independently.

1. Mix 0.5 l of warm water and 1 glass of warm milk, dissolve 1 tbsp. l. dry yeast, 1 tsp. sugar, 1 tsp salt, 2 tbsp. l. refined sunflower oil and knead soft dough with sifted wheat flour- about 1 kg.

2. Cover the dough with a towel and leave for 1.5 hours to rise. As soon as the dough increases in volume by 2-3 times, it should be kneaded and allowed to rise again for 1.5 hours. Some people do it in a bread machine, but the dough, kneaded with their own hands, is much tastier, according to Georgian housewives.

3. Grind 1 kg Imeretian cheese or suluguni - first you can grate, and then with your hand, add half a glass to a glass of cold boiled water for a more delicate texture, you can also squeeze a little garlic into the filling if desired.

4. Divide the dough into balls weighing about 200 g, roll them into oval cakes, roll the edges into rollers so that they meet, connect the ends of the pies together and push the rollers apart so that you get a boat.

5. Put the cheese in the boats and put them for 15 minutes in a very hot oven, preheated to 250 ° C.

6. When the pies are browned, pull out the baking sheet, make indentations in the cheese and beat one raw egg into them so that the yolk remains intact. Place the baking sheet in the oven for a few more minutes until the egg is cooked.

7. Transfer the pies to a dish and decorate them with pieces of butter. Real Georgian khachapuri is the most delicious!

Quick khachapuri for busy housewives

This is the simplest recipe for Adjarian khachapuri - the boats are no less beautiful and tasty. So defrost puff yeast dough, slightly roll out the squares, cut them in half, make sides on the sides, connect them at the edges and form boats. Lubricate the boats with an egg, pierce the bottom with a fork in several places so that air comes out, and place in the oven, heated to 200 ° C. When the boats are browned, take them out and fill them with grated cheese - for the filling, you can mix mature cheeses like "Rossiysky" with cheese or Adyghe cheese - the amount depends on how many boats you get and what size they will be. Pour an egg onto the cheese and bake in the oven, while trying to keep the yolk raw - it is so tasty to dip pieces of khachapuri into it!

Khachapuri on curdled milk - tender and tasty

Unleavened dough on yogurt, although it does not give lush ones, they turn out to be no less tasty. Try to cook Adjarian khachapuri on yogurt, as Georgian housewives do.

Mix 200 g of melted butter in a water bath with 1 cup of yogurt and a pinch of salt and beat the mass well with a mixer. Combine separately 300 g of sifted flour and ½ tsp soda, and then start kneading the dough at a slow speed of the mixer, gradually increasing the speed - you should get an elastic and elastic mass.

Divide the dough into 4 parts, turn each part into a flat cake, kneading with your hands, form boats and fill them with grated cheese - any to your taste, the amount is about 600 g. Lubricate the sides of the boats with an egg, and then bake them in hot oven with a temperature of at least 200 ° C for 15-20 minutes. Break an egg into the filling and put the baking sheet in the oven for another 3 minutes, then put a piece of butter in each boat.

Adjarian Khachapuri is eaten in different ways. But true gourmets they do this: they stir the egg-cheese filling, break off pieces from the edges of the pie and dip them into an appetizing core, which is eaten last!

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