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Khachapuri is a herb from Caucasian cuisine and is usually a closed syringe pie.

In literal translation, “khachapuri” means “syr and bread.”

Homemade Khachapuri

Traditionally, this herb is prepared from dough and unleavened homemade siru such as Brinzy, Suluguni, Adigei.

• The recipe is very simple, so please make your own homemade khachapuri recipe: add herbs, hard cheese, chasnik and add mushrooms.
• As we are talking about the traditional rich khachapuri recipe, then for its preparation we need the following products:
• Tisto
• Warm water - 2 bottles;
• boron - 1 kg;
• egg - 1 pc.;
• tsukor - 2 tablespoons;

salt - 1 teaspoon;

• dry yeast 1 sachet.
• Roslynna Oliya - 1/3 bottle

Filling

• Sir Adigei - 1400 gr. egg 1 pc. Khachapuri poka recipe:
• Let's get ready

• yeast dough for khachapuri. Pour a little warm water into a deep cup, add the zuccor and dry yeast into it.

Deprive them for 15 minutes, during this hour start drinking.

• Then add salt.

• Lightly heat the oil together with margarine or top butter and add to a bowl with yeast.

• Before them, sift well and knead the dough.
• The top of the crust needs to be coated with a mixture of butter, olive oil and water. Khachapuri comes into the oven when high temperature

, 230-250 degrees until hot, about an hour of cooking for 25 minutes.

How to prepare khachapuri in Georgian style

In the Georgian version, khachapuri is cooked in a frying pan. A frying pan for baking khachapuri may be buti chavunna or with a thick bottom They should be baked over medium heat in a dry frying pan under a lid.

An hour of whipping - about 5 quilins on the skin side.

coat not with butter, like for the oven, but with topping oil

ready to look

directly on the plate.

How to prepare khachapuri in Adjarian style

The dough and filling are prepared according to the original recipe.

Additionally, you only need one egg per serving.

Khachapuri in Adjarian look like small chavniks.

• Grease your hands with olive oil and flatten the dough into a large oval crust. Place grated cheese in the middle of such a skin crust, covering the empty edges. Fold the edges so that something like a cherry comes out.
• Beat the egg and brush the edge.
• for khachapuri.
• Place the khachapuri in the oven at 200 degrees for 30 minutes.

1. Dispose of the browned chevrons, beat one egg at a time into the skin, lightly add salt and place in the oven.
2. As soon as the whites are whitened, remove them immediately, so the cooking will be sparse.
3. (For those who don’t like the taste, bake the eggs until ready). Dismount, transfer to a plate and add a small sliver of butter to the beast. Serve it right away.
4. How to prepare khachapuri in Megrelian style
5. Place the filling in the center of the square with about a tablespoon.
6. Pinch the edges of the square together in the center so that the filling appears in the middle and the dough square looks like an envelope.
7. Turn the “bundle” upside down, fold it down, and gently roll it over a rocking chair.
8. I'm sorry to enter the lilac shortbread.
9. Prick the crust with a sharp fork and make a hole in the center.
10. Place khachapuri on a sheet.
11. You can soak it in water or cover it with parchment paper.
12. If you have any leftover eggs, use a fork in the kitchen so that the whites and eggs are mixed.

Brush the khachapuri with egg before placing in the oven.

So the stinks will come out more rosy and appetizing.

Place the khachapuri sheet into a hot oven (t=200°C) for 20 minutes. The stinks will be ready when this mountain turns red. Khachapuri with cheese is ready!

Remove from the oven and let sit for 10 minutes under a towel. Strava can be served either hot or cold. Delicious! You are incredibly worthy Khachapuri has a dough crust with a filling in the middle.

To make dough for khachapuri, mix it with matsoni, created using a special milk method.

It’s easy to buy it outside the borders of Georgia, so sour milk, kefir, sour cream are also available.

Khachapuri with kefir in a nitroche spirit does not compromise on the classic, but maintains its miraculous power. Particularly busy gentlemen began to work so called khachapuri doctors in the oven, as they prepare without mixing the dough. The trick is to save an hour for mixing the siru, siru and beard, and preparing the Swedish khachapuri.

Believe me, it’s also tasty and aromatic.

Like Bachimo, the recipe for the dough for khachapuri in the oven can be changed, you need to choose one that suits your taste.

Please select according to

from the outside looking in

The khachapuri fragments can be decorated in different ways.

Take a good look at the photos of khachapuri at the oven.

Recipes with photos will show you the richness of the fruit and cinnamon in the prepared and served herb.

Let us also help you for the sake of our cooks:

The consistency of the dough is soft, so there is no need to overdo it with flour;

• If you are preparing for the filling, you need to soak the pickles, which you need to soak for several years beforehand.
• For this purpose, a large piece of syrah is cut into small pieces of two centimeters each;
• Khachapuri should be made thin.

Khachapuri in Adjarian look like small chavniks.

The thinner you are, the better it is;

• Once ready, you need to grease the sprouts with top oil;
• The khachapuri is prepared with the oven heated to 180-200 degrees for about 20 minutes.
• Make sure that the pastry does not become too greasy; you only need to brown it a little; Instead of classic siru (Imeretinsky, Suluguni) you can use salted brinza;
• Without matsoni, you can prepare yogo yourself. To do this, you need to heat 3 liters of milk, add two tablespoons of sour cream or kefir, cover with a lid, warm and leave for ripening.
• After two years, the milk can be transferred to the refrigerator and saved until the masa thickens.
• Probably the widest type of Georgian pie. Adjarian khachapuri is prepared in front of a chavnik with a chicken egg.
• This pie is baked in two stages, 5 minutes before the end of cooking you need to dissolve and break the egg.
• If you add it to the glass, then the thermal treatment is necessary to make it completely dry, and it has the consistency of a butte, like egg.

1-2 servings

• 40 hvilin 5 kroki
• For the test:
• Boroshno wheat 1 tbsp.
• l. Adjarian khachapuri is prepared in front of a chavnik with a chicken egg.
• Vershkov melted butter
• Sour cream 1 tbsp. l.

Vershkov oil

2 small blocks KROK 1For the test: boron inkitchen machine bowls Moulinex QA5001B1 add soft margarine and mix.

Dissolve zukor, salt and yeast in warm water.

When the zukor is broken, pour the zucchini into the boro, add warm milk, olive oil and mix well.

Cover the dough with a sponge and pour in

room temperature

, Doki won’t double in size.

Then download the dough from the test.

You can cook khachapuri or put the dough in the refrigerator, first covering it in grub.

KROK 2 Place a piece of dough for khachapuri on a baking table and let it look like a round crust. KROK 3 Sour cream 1 tbsp. l.

At the center of the “chovnik”, grab 100 g of suluguni, which they have lost. KROK 5 Bake the khachapuri in the oven at a temperature of 220 degrees until golden brown (6-12 quilins).

Then carefully place in the center

• sire egg
• .
• Bake 1-2 more hvilini.
• Grease the hot khachapuri with a little butter.
• Place a stick of top butter at the center of both sides.
• Khachapuri with cheese,
• Pokrokov photo
• recipe in the oven, in a frying pan or in a multicooker

Traditional khachapuri are prepared with fresh siur of the Adigean type and eggs, or with brinzi, suluguni with added siur, and there are many recipes, which are made with cream of Adigean siur, hard siry, greens in khacha Puri is not added.

And the gentlemen make this recipe their own, in their own way, and put not only greens in the filling for khachapuri, but chasnik, shank, meat, smoked cheese, potatoes, pecheritsa, fish.

• Swedish gentlemen love to prepare khachapuri shvidko and vikoryst for preparing linen khachapuri, ready-made sheet dough or lavash. We prepare fresh khachapuri with yeast dough, and let’s try their flavors not only in the oven or frying pan, but also in the multicooker!
• In the khachapuri recipe we will sample the following products:
• Wheat boroshon
• - 1 kg
• Warm water – 0.5 liters
• Cucumber sand - 1 tablespoon
• Dry granulated yeast - 1 tablespoon
• Salt - 1 teaspoon
• Roslinna oliya - 100 ml
• Eggs – 2 pieces

Vershkov butter or margarine - 50 g in dough

Vershkov butter - 100 g for filling Sir - 1400 g With this number of ingredients we have 4 khachapuri crusts, with about 350 g of cheese filling on the skin.

Ideally, for the filling, you should first stir out the lower low-salt sauce.

Adigean sire

, Ossetian or Imeretian,

1. How to prepare khachapuri:

Let’s finish preparing the yeast dough for khachapuri

(It is often possible to use zustrit in recipes for dough for khachapuri with sour milk, matsona or kefir).

Pour a little warm water into a deep cup, add the zuccor and dry yeast into it.

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

3. You need to add salt to it.

4. Heat the oil together with margarine or top butter, do not stir them while they are hot, so as not to kill the yeast.

Place in a bowl with yeast.

1. 5. Before them, sift well and knead the dough.

Sometimes I mix the dough for khachapuri at the bread maker.

6. Yeast dough in a warm place is suitable and matures for about 1 year.

In communication, it is possible to get better.

Preparation of siru filling for khachapuri:

For the khachapuri to be rosy and shiny, they need to prepare butter.

This kind of herb, like khachapuri and cheese, is associated in our country with Georgian, Virmen or any other similar cuisine.

After all, these drinks are Georgian.

Call khachapuri - wheat shortcake made with suluguni cheese and Georgian tkemali sauce.

Often on store shelves you can serve khachapuri without sauce, ale with an egg in the middle. People hardly often think about the history of strains today. We remember that people have been preparing khachapuri for so long that the recipe has already entered into the Georgian national code.

This is a powerful source of pride, like Russia has kulebyak and shchi, like Ukraine has borscht with donuts.

I'm ready to get ready

national herds

- wonderful sweetness for Mr. and Mama.

Plus, Russia and Georgia have lived in the same power for a long time, so in our land, khachapuri can be known and loved as siblings.

And add your own ideas and tricks to the recipe!

• Therefore, I present to you 8 options for preparing this herb.
• This strikes as many rocks as Georgia itself.
• It appears that the approximate period of origin of the recipe is the Middle Ages, and the region is the beginning of Georgia.
• We took such care of this delicious recipe that in 2011 we filed a patent for the trade name.
• Therefore, in order to make sure that the name “khachapuri” cannot be given to such a dish, I did not know how to prepare khachapuri in my own way.
• This Georgian product is unique.
• The most delicious khachapuri recipes

Khachapuri with cheese in a frying pan

This option is prepared with added kefir.

The dough comes out soft, fluffy, porous - what is required for crispy crust and rich, tender pulp.

Divide the baking mixture evenly into several pieces.

Wash all the pieces together with a rocker, place a quarter of the filling in the middle and divide into pieces.

The shortbread already with the filling in the middle needs to be greased on both sides with top-heavy or olive oil.

Make sure that the cheese filling has the required consistency, stretches, and does not wobble.

The Adjarian version looks better, but the traditional recipe is a crust substitute, and an egg in the center of the crust.

• In addition, this version of the herb is prepared in the oven, so there is less fat and calories.
• If you also coat this culinary masterpiece with olive oil, it will turn out beautiful.
• Delicious beauty!
• To prepare this recipe, take the following products:
• 0.5 kg borosha;
• 0.4 l milk;
• a couple of tablespoons of plums.
• olia;
• tablespoon grew

olia;

teaspoon of cucru;

1⁄2 teaspoon salt;

0.5 kg siru (prettier than suluguni);

1⁄2 packs of dry yeast;

3 chicken eggs.

Sift dry yeast and zukor thoroughly.

• sand, salt, top oil.
• Pour the milk into a cup and heat it up.
• The dough should be firm enough to make sure it doesn’t stick to your hands.
• You need to mix it on the table until smooth.
• Take the unwanted food in a warm place, cover it carefully and let it serve.
• Prepare grated cheese, mix with |iz| one egg.
• Form the mixture for baking into equal pieces.
• Roll the pieces into shortcakes, sunbathe them at the edge of the shortcakes to form a small boat. Place 1/4 of the filling in the middle and let rise for 7-8 lengths.;
• Heat the oven to a temperature of 250 degrees.

When you remove the khachapuri, break an egg into the center of the skin and put it back for 3-4 minutes.

Khachapuri in Megrelian style

This version of the herb is more reminiscent of the traditional recipe.

It’s not just the middle of the shortbread that’s eaten, but the beast’s.

Prepare grated cheese.

Divide the dough into 2 pieces and roll out the shortcakes.

Place half of the filling in the middle, bring the ends together and release into the layer.

Place the shortbread on a baking sheet and sprinkle with suluguni shavings.

High temperature (200-250 degrees) for only 15 minutes.

This recipe combines the pros and cons of other options for preparing the Georgian dish.

• On one side, khachapuri is cooked in the oven, without oil for lubricating.
• Fewer calories and less cholesterol.
• Otherwise, you will have to prepare yeast dough.
• The names of the Vipiches are similar to one of the national groups of Georgians - the Imeretians, who lived in the western part of the region.
• If no beginners are ready for this herb, feel free to start preparing this type of pastry after mastering other recipes.
• To prepare Imeretian khachapuri, you will need:
• 0.25 kg boroshna;
• Prepare grated cheese, mix with |iz| one egg.
• chugs of water;

a third or a packet of dry yeast; a tablespoon of dormouse oil; third teaspoon cucru;

a third of a teaspoon of salt;

0.3-0.4 kg siru;

bit angry.

olii.

Stir yeast and salt in warm water, then sift the zukor, pour in

Sonyashnikova Oliya

And stir again.

Gently stir in the yeast mixture and stir.

• Leave the dough to rise on the surface under the towel.
• Robimo filling: grate the cheese, add|add| egg and mix.
• To ensure that the filling does not spread and keeps its shape, simmer some beard grains in it - a tablespoon will be enough.
• Remove the baking mixture, pour it into a 30-centimeter diameter bowl, and put all the filling in the middle.

Khachapuri from sheet dough

Khachapuri with cheese, which are sold in supermarkets and in kiosks with vipichka, are also small trikutniki made from sheet dough.

They require less authenticity than the original Georgian recipe.

Then you will definitely be able to prepare them and require fewer ingredients.

Recipe for Georgian vipchka, modernized with Russian gospodarki.

To prepare the pie, take the following products:

• 1000 g boroshna;
• 7 chicken eggs;
• a pack of dry yeast;
• 500 ml water and milk;
• 100-150 g evil.
• olia;
• 1 tbsp.
• spoon of cinnamon paste;
• 0.5 teaspoons salt;

1000 g siru;

0.2 kg sour cream.

Sah.

Mix sand, dry yeast and salt with warm water/milk.

Eat with 4 eggs, beans and form dough.

When finished, add 4 tablespoons of olive oil and knead again.

• Leave in a warm place under a towel for a couple of years.
• Grate the cheese, mix with any leftover eggs, sour cream, and butter.
• You need to form ten cake layers from the dough.
• You need to form ten cake layers from the dough.
• The cooking technology is the same - soften it, put the filling in the middle, press it in and soften it again.
• And when finished, place in the oven at 200-250 degrees until done.
• To ensure that the filling does not spread and keeps its shape, simmer some beard grains in it - a tablespoon will be enough.
• Replace the dough with lavash for two reasons: more fat and less calories.

Necessary products:

30-50 g of greens;

1/3 pack of evil

olia;

0.4 kg siru;

0.2 l milk;

• 0.4 liters of sour cream - large package;
• 1 pack
• thin lavash.
• Recipe for mixing with another cheese - with it the khachapuri will be softer and lower.
• Add 25 g of melted butter to the mixture of beaten eggs, sour cream, milk, salt and spices.
• olii.
• Finally, seal the lavash leaves and place them in a baking container.
• Combine the cheese and grated cheese, add greens to the cut.
• Mix and place on pita bread, then add a bit of filling and grated cheese back to the beast.

Place in the oven for 20 minutes|minutes| at 220 degrees.

Khachapuri with added siru

Stock:

0.15 kg

1. olia;
2. 3 chicken eggs;
3. 1/2 tea.
4. spoons of salt; 0.4 kg boroshna; 0.25 kg siru;
5. If a special serving of herbs for the creation of “Georgian flavor” is not enough for you, replace kefir in recipes with matsoni, a Georgian fermented milk product.
6. This recipe, although considered Caucasian fast food, can be made as a vegetarian, low-calorie, or daily recipe.

Visnovok

Before khachapuri and cheese, try Georgian wines - Kakhetian or otherwise.