Khachapuri is an incredibly popular, tasty and well-known national Georgian dish for a long time. There is more than one recipe: Adjarian khachapuri, khachapuri with cheese, chicken, meat and many other types of this incredible delicacy. Of course, you can buy it in a store or in a bakery, but is it worth buying such khachapuri somewhere else, when you can cook it at home, do it yourself and make it much tastier ?!

What could be tastier than tender puff pastry and delicious cheese filling inside? The answer is easy to predict, which is why puff pastry khachapuri is so incredibly popular. One of the advantages of this dish is that it is very easy to prepare it at home and even a novice housewife can handle this simple task.

• 1 kilogram of ready-made puff pastry;
• 550 grams of suluguni cheese;
• 2 chicken eggs (1 in the dough, 1 for greasing);
• 1 tablespoon butter

Recipe

1. First, let's prepare the filling. Take the recipe and a coarse grater, on which you will need to grate the cheese into a plate or bowl.
2. Take butter and melt it. However, it should not be hot then either.
3. Add butter to the cheese and stir to make a homogeneous gruel, as required by the recipe.
4. We take an egg and break it into cheese, mix it slowly. Delicious cheese filling is ready!
5. We take out a kilogram of the finished dough, if it was frozen, then it will have to be defrosted a little so that it can be sculpted.
6. When the dough reaches the desired state, it will be necessary to divide it into several parts, each of which should then be rolled out.
7. Now, on each cake of yeast-free dough, we spread our ready-made suluguni cheese filling.
8. We fix the edges of the puff pastry khachapuri. As a result, we should get neat envelopes that will look very appetizing when the recipe is completed to the end.
9. We send the fashioned khachapuri on a baking sheet, grease each pie with an egg mixture so that there is a pleasant appetizing ruddy look.
10. We bake khachapuri from puff pastry in a hot oven at maximum temperature for no more than 20 minutes. The fact that our dish is ready will be evidenced by the wonderful smell and incredibly beautiful appearance.

Advice: cheese can be replaced with any one you like, for example, you can bake khachapuri with Adyghe cheese from puff pastry or with feta cheese, the recipe allows

In such a simple way, we made an incredible dish that you can delight your whole family with. You can experiment with the filling, for example, try to cook khachapuri with cottage cheese, with chicken or with meat, you can use any recipe. It's delicious, lick your fingers, and is a great way to cater to your family's preferences.

Adjarian boats

Adjarian khachapuri is the same usual dish, but it has slight differences. Firstly, the dough from which it is made is yeast, and secondly, the shape of these pies is completely different. These khachapuri differ precisely in their shape, which made them famous almost all over the world. Such boat pies will be sold among your family members for a sweet soul.

A set of products for cooking

• 1 kilogram of ready-made yeast dough;
• 500 grams of suluguni cheese (can be replaced with feta cheese);
• 3 chicken eggs.

Recipe

1. In general, it is desirable for such khachapuri to have ready-made homemade dough, but if there is no time, then you can use it bought in a store. The main thing is that it is yeast and preferably good. The finished dough must first be taken out of the refrigerator so that it can defrost, and you can mold something from it.
2. Cut the finished dough into several parts. Roll each part into a thin layer.
3. We must turn each layer into a kind of boat for this, we twist and fix the edges, leaving a large wide center, which we will fill with cheese filling.
4. Now we send the boat to sail on a baking sheet covered with parchment, and we stop there. Our Adjarian khachapuri has nothing to do in the oven.
5. Now you need to make a delicious filling for this on a coarse grater you need to grate the cheese and immerse it in the middle of the boat. If you wish, you can bake boats with feta cheese and herbs.
6. Now we send the baking sheet to the oven, which should be at least 250 degrees. At this temperature, Adjarian khachapuri should be in it for at least 7-8 minutes. After they will need to be removed and poured with an egg on top.
7. Then send it back to the oven for a few more minutes so that the egg has time to cook. And you can serve it to the table.

An easy and incredibly simple recipe for such khachapuri with an egg will allow you to cook and shine with your culinary skills in front of your family and guests. Why not a perfect recipe?

Cooking khachapuri at home in the oven is a very simple matter and it doesn't matter which recipe you choose, whether you cook khachapuri from puff pastry, Adjarian from yeast, with chicken, with cottage cheese or with herbs - it doesn't matter, the main thing is that the recipe itself will play into your hands and will allow you to make at home what you can't buy in any store.

Bon Appetit!

There are probably no people who would not have heard of khachapuri, because the fame of this excellent dish has spread far beyond the borders of sunny Georgia. It is Georgia, which is famous for its excellent pastries, that is the birthplace of khachapuri. There are many types and methods of cooking this dish: Imeretian, Adjarian, Megrelian, Gurian, Rachuli, achma, Penovani and many others. However, the easiest to prepare is puff pastry khachapuri with cheese.

Do not rush to buy ready-made pies in a cafe or store, because you can easily cook this Georgian delicacy at home and please your family with a delicious dinner. The recipe for this Georgian dish is explained step by step below.

Interesting fact: In 2010, the Georgian Intellectual Property Center developed a bill that protects a trade name. Now the word "khachapuri" is the official brand of Georgia.

• The amount of filling and dough should be proportionate so that the khachapuri has a rich cheesy taste and is juicy. But it is also not worth overdoing it with the filling, so that the finished products do not fall apart.
• Khachapuri is eaten only hot and freshly prepared. They do this because it is in this form that they are the most airy and soft. However, no one forbids reheating a cooled dish, but the taste will no longer be the same.

Interesting fact: Khachapuri is the second most popular Georgian dish, with khinkali taking the first place of honor.

Step-by-step recipe for puff pastry khachapuri

In the process of cooking, you do not need special skills and abilities, and the resulting dish will surprise you with its taste and nutritional value.

Which dough to choose

For real Georgian khachapuri, the dough is prepared independently, it is best to cook with yeast, then the pies will turn out to be more airy and softer.

Yeast

In order to prepare yeast puff pastry, take 250 ml of warm milk and dissolve 1 tsp there. sugar and 2 tsp. dry yeast, leave the brew for 15-20 minutes, and in the meantime, break 3 eggs and mix them with salt. Pour the dough into the egg mixture and add flour in portions (500 - 700 g). After the mass begins to form into a ball, add softened butter (100 g), knead again, but do not overdo it. Then put the dough for an hour and a half in a warm place so that it "fits". As soon as the time is up, roll it into a rectangle, put 100 g of butter on the edge and cover 1/3 of the layer, then put 100 g of butter on top again and cover with the remaining dough, roll out. Now fold it in half and roll it out again, repeat this procedure several times, the more times you do it, the more layers you will get. That's it, you've made a traditional yeast puff pastry for khachapuri.

Yeast-free

If you nevertheless decide to cook without adding yeast, then you need to mix 400-500 g of sifted flour and 200-250 g of soft butter, pour 175 ml of cold water, add sugar (1-2 tsp), salt and knead the dough. Wrap the finished dough in plastic wrap and put it in the refrigerator for several hours to "fit". Then we proceed as in the case of yeast dough, only we do not use butter: we roll it out, fold it in half, roll it out again and so on several times.

Tip: If you do not have time, and you need something tasty urgently, then in this case, khachapuri made from ready-made puff pastry will be the best option. It will turn out differently than with homemade dough, but it will be delicious for sure.

Preparation of the filling

The dough is ready and waiting for the cheese filling to be wrapped in it. In Georgia, suluguni or Imeretian cheese is put in khachapuri, but you can buy:

• Adyghe cheese
• Cheese
• Mozzarella
• Russian cheese, cream cheese and any hard cheese in general

Tip: Mix several types of cheese, the taste of khachapuri will only benefit from this.

And also the filling is sometimes made with cottage cheese, adding cottage cheese to the cheese, take it fatter (at least 5%) so that it does not sour in the finished dish. And if you like to experiment, then dilute the filling with chicken. And now, you have delicious and nutritious chicken khachapuri on your table.

There is nothing difficult in preparing the filling: the cheese is grated and, if it is not too fatty, add butter. That's all, and then add cottage cheese or chicken, or leave the filling just cheese. The classic recipe uses only cheese.

Tip: If the cheese is too salty, then put it in cold water for several hours and the excess salt will go away.

Khachapuri forms

Khachapuri can be made in two forms:

• cake
• envelopes

In the first case, the dough is rolled into a circle, on the center of which the filling is laid out, and the edges are collected in an accordion in the center. Further, the resulting ball is carefully rolled out again.

For cheese envelopes, the dough is rolled into a layer and cut into squares, the filling is laid out in the center of each, and the corners of the squares are collected in the center by pinching the sides with each other. You will get something like cheese puffs, as in the photo.

Tip: Do not roll out the dough thinner than 1 cm so that the cheese does not flow out during baking.

Baking process

Khachapuri can be baked in the oven or in a pan. If you use the oven, you can achieve the greatest layering of the dough. The oven is heated to 200-220 degrees and khachapuri is baked for 15-20 minutes.

Tip: Before sending the products to the oven, brush them with egg yolk for a delicious crust.

As you can see, a Georgian delicacy can be baked from the most common products that everyone has in the refrigerator, and cooking does not require special skills.

A traditional Georgian dish, which is a flat cake stuffed with ingredients such as cheese, fish and meat. And it got its name from two words such as (khacho) and (puri), translated from Georgian means as cottage cheese and bread.

To prepare such a cake, various types of dough are used - puff, yeast and unleavened dough with the addition of yogurt (which can be safely replaced with kefir). They are usually cooked in a dry skillet because they do not require oil and are baked in the oven. It is best to use equally Adyghe cheese (feta cheese, homemade cottage cheese) and suluguni (mozzarella), or Adyghe cheese together with feta cheese. And also add a little oil, sour cream and, if you need a little salt.

In this article, I will tell you with great pleasure and show you how to cook delicious khachapuri with cheese in different ways. And these recipes are for those who do not know how to cook So, let's start!

Ingredients:

• Flour - 250 gr
• cheese - Adyghe - 400 gr
• sour cream 20% - 200 gr
• egg - 1 piece
• butter - 50 gr
• vegetable oil - 2 tbsp. l
• salt to taste.

Cooking method:

Drive an egg into a deep bowl with sifted flour, add salt, vegetable oil and mix everything thoroughly.

Then we transfer the entire mass to the work surface and knead the dough with our hands. Wrap in a plastic bag and leave in a warm place for 30 minutes.

Then we rub the cheese on a coarse grater, add melted butter, egg yolk and mix everything well.

We transfer the dough from the bag to the table, shape it in the form of a sausage and divide it into 6 equal pieces.

Then we roll each piece with a rolling pin into a cake and spread the cheese filling in the middle.

Now we put on a dry, preheated frying pan and fry until a pronounced golden color on both sides.

The finished dish, grease with butter while still hot and treat our households.

Khachapuri with yeast dough cheese cooked in the oven

Ingredients:

• Flour - 500 gr
• chicken egg - 1 pc
• milk - 200 ml
• fast-acting yeast - 2.5 tsp
• butter - 80 gr
• vegetable oil - 20 ml
• sugar - 1 tsp
• salt to taste.

For filling:

• Suluguni cheese - 450 gr
• egg - 1 piece
• butter - 50 gr.

Cooking method:

First of all, sift the flour into a deep bowl, then add the fast-acting yeast, salt and mix well.

Now add the vegetable oil and knead the elastic dough. Then we cover with a lid and put away in a warm place for one hour.

For the filling, rub the cheese on a coarse grater, add the egg white there, and remove the yolk to the side. And we begin to form balls, weighing 150 grams.

Grease the risen dough again with a small amount of vegetable oil and divide it into three equal parts.

From the resulting koloboks we form cakes and put a cheese ball in the middle.

And carefully we begin to shape the edges into a bag so that we get a uniform circle.

Then we roll it out with a rolling pin into a cake with a diameter of 30 cm and put it in a baking dish.

In the middle of the dish we make a hole with our finger, grease it with egg yolk using a culinary brush and send it to an oven preheated to 250 degrees for 10 minutes.

Grease the finished khachapuri with a small piece of butter while still hot.

And in order to feel that very bright taste of wonderful cheese in combination with airy pastry, it is best to serve the tortillas hot.

Puff pastry khachapuri - step by step recipe

Ingredients:

• Puff pastry - 2 sheets
• Suluguni cheese, Adyghe or feta cheese - 400 gr
• chicken eggs - 2 pcs.

Cooking method:

We rub the cheese on a coarse grater, put it in a deep bowl, drive in one egg there and mix it all thoroughly.

Now we fasten the opposite corners so that the filling is inside, and the square itself takes the shape of an envelope.

Be sure to fasten all the corners before baking, this action is necessary so that the filling does not leak out during baking.

Using a fork, pierce the blank in the middle and put it on a baking sheet.

In the same order, we collect the rest of the khachapuri, then put them in a mold and grease on top with a brush with a beaten egg.

We send them to an oven preheated to 200 degrees, for about 20 minutes, until they are browned.

Enjoy your meal!

How to cook delicious khachapuri on kefir

Ingredients:

• Kefir - 250 gr
• sour cream - 250 gr
• suluguni cheese, feta cheese or Adyghe cheese - 300 gr
• egg - 2 pieces
• soda - 1 tsp
• flour - 1 glass
• butter and vegetable oil
• salt to taste.

Cooking method:

In a deep bowl, combine kefir, sour cream, one egg, salt, soda and add sifted flour. Thoroughly mix the whole mass, the dough should be thick enough.

Then lightly dust it with flour, cover with a towel and leave at room temperature for about half an hour.

And at this time we rub the cheese on a coarse grater, drive in one egg and mix well.

Now sprinkle the work surface with plenty of flour, use a tablespoon to spread the dough on it and form a circle out of it. Then put the cheese filling in the middle and connect the ends in the middle.

We spread our blank on a baking sheet and carefully distribute it, crushing it a little so that we get a cake.

We place in an oven preheated to 200 degrees for 15-20 minutes, but at the same time, 5 minutes before cooking, you need to get out and grease the baked cakes with butter and put back.

Serve hot, eat to your health!

Homemade lavash khachapuri with cheese and cottage cheese (video)

Bon Appetit!!!

Initially, khachapuri is an element of Georgian cuisine, pies with three fillings: steamed fish, meat or cheese. And its name comes from a mixture of two words: "curd" and "bread" (khacho and puri). Therefore, for us, the cheese version of this dish is closer and more popular.

In fact, this is a cake that can be closed or open, from puff pastry - yeast or non-yeast, and even simple unleavened. They are fried and baked, herbs are added, poured over with an egg and other additives are used. The whole point is in technology and, by the way, you will not be able to find one standard recipe - it does not exist.

At home, it will be easiest for you to make khachapuri just from puff pastry, primarily because the dough itself is most likely sold ready-made and packaged in the nearest supermarket, the purchase of which, you must agree, greatly simplifies and speeds up the process. Well, and, among other things, it is with such a dough that you will achieve excellent airiness and crispness.

If it is not in the supermarket or you just love to cook everything with your own hands, from start to finish, try the version of the recipe that we offer.

Homemade khachapuri puff pastry

If you have never tried puff pastry before, do not worry - it is not difficult at all and will not last long.

Make the blanks:

• 500 g wheat flour;
• 75 g melted butter;
• 300 g of chilled butter;
• salt;
• 1 glass of water.

So what the process looks like:

1. The flour is sifted and poured in a slide onto the surface, where the dough will be kneaded.
2. The cooled butter is wrapped in parchment so that it is convenient to form something like a rectangle or square out of it.
3. A depression is made in a hill of flour and water and melted butter are poured into it, together with salt (in such proportions, about 2 teaspoons), after which the "preliminary" dough is kneaded - elastic and pliable. The dough will need to stand, so cover it with plastic wrap and leave it alone for 40 minutes.
4. Having infused, the dough is rolled out into a sheet, in the middle of which the same rectangle made of butter is placed. Then the dough is rolled up in an envelope, rolled out, rolled up again and left in the refrigerator for 30 minutes. The procedure should be repeated 3 to 6 times.

Khachapuri with suluguni

Suluguni is a very tasty cheese and it behaves remarkably well when cooked. That is why it is the most popular of the cheeses used for filling such pies.

Ingredients:

• 500 g of puff yeast dough;
• 500 g of suluguni cheese;
• 50 g butter;
• 1 chicken protein (boiled);
• 1 chicken yolk (raw)
• greens.

Preparation

1. Cooking will take almost no time. Especially if you are working with a purchased test. But there is one caveat - the dough will need to be spaced in ready-made khachapuri, so take this time into account.
2. Start with the preparation of the filling: the suluguni is rubbed on a coarse grater, do the same with the protein. Mix them together by adding salt and chopped herbs.
3. The dough is defrosted according to the instructions usually found on the package. Unlike a simple puff pastry, yeast dough is sold in the form of a briquette, which must completely thaw, but not soften at the same time - catch this moment, otherwise the layers will mix.
4. After thawing, the briquette is rolled out and cut into squares, about 15 cm to the side. The prepared filling is laid out in them, and after the edges rise up and pinch together in the middle.
5. Put the stuffed khachapuri in a baking sheet, greased with oil, and leave for half an hour. Then they are smeared with yolk and baked at 200 degrees for about 20 minutes.

Khachapuri with feta cheese and cottage cheese from store dough

In order for your khachapuri to come out especially tender and piquant, you should select as fatty cottage cheese as possible, and cheese, on the contrary, drier.

Ingredients:

• 1 pack of puff yeast-free dough;
• 200 g feta cheese;
• 200 g of cottage cheese;
• 3 chicken eggs;
• greens.

Preparation:

1. Grind the cottage cheese through a sieve, and grate the feta cheese. Mix and add 2 eggs and chopped herbs to the resulting mass. Now get on with the pies themselves.
2. After defrosting the dough according to the instructions, roll it out, adjusting the sheets to the shape of the baking sheet. Lay the dough and filling alternately in layers, but so that the last layer is the dough. Lubricate it with an egg, which you beat beforehand, put it in an oven heated to 180 degrees for half an hour.
3. When the cake has cooled down, cut it into portions.