Adjarian khachapuri with cottage cheese and cheese

Ingredients

Chicken egg – 1 pc.

Vegetable oil – 25 ml

Salt – 1 pinch

Dry yeast – 6 g

Wheat flour – 500 g (+ a little for rolling out dough)

Interior:

Suluguni cheese – 200 g

Cottage cheese (fat content 9%) – 300 g

Butter – 50 g (+ to taste for serving)

Dark pepper (ground) - to taste

Quail eggs - to taste

150 kcal
3 hours
3 hours

Photo of the finished dish

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Step-by-step recipe with photos

The classic baked goods of Caucasian cuisine, with a recognizable “boat” shape, can be considered a complete hearty hot dish. In almost all cafes and restaurants that serve guests dishes of the most delicious Caucasian cuisine, an indispensable item on the menu is Adjarian khachapuri. You can taste them while sitting comfortably at the restaurant’s table, or ask them to pack the pastries with you. Soft dough, viscous cheese interior and an indispensable addition: an egg yolk and a generous piece of butter, which, mixed with the fried interior, become a delicious sauce.

Let's prepare the ingredients for making Adjarian-style khachapuri with cottage cheese and cheese, they are ordinary and affordable. We will take the butter, which we will combine with the internal components, from the refrigerator in advance so that it becomes soft. To serve the finished khachapuri, cut the butter into cubes and put it in the refrigerator.

I used whole quail eggs, but they can be replaced with chicken egg yolks.

Let's start by making yeast dough: to do this, heat the milk to body temperature, add sugar and dry yeast to it. Mix everything, cover and leave in a warm place for 10-15 minutes so that the yeast is activated and a foamy cap appears on the surface of a milky consistency.

Separately in a deep bowl, mix flour and salt, pour in the activated yeast. By the way, a little less/more flour may be useful. Start kneading with 450 grams of flour, adding the remaining 50 grams as needed.

Let's start kneading the dough with our hands; at first it will seem a little tight, but don't be too quick to get upset - then we'll add more watery ingredients.

For the dough we will need 1/2 of a chicken egg, the second half of the egg will be used to grease the dough before baking the khachapuri. Using a fork, beat a whole chicken egg and pour half of it into vegetable oil, and then add this oil-egg mixture to the dough and continue kneading.

We will knead the dough for 7-10 minutes, it will evenly become smooth, elastic and stop sticking to your hands. Round the dough into a ball, cover the bowl and leave for 1-1.5 hours in a warm place to rise. During this period of time, the dough will greatly increase in volume.

While the dough is rising, it is better to knead 1-2 times.

Divide the risen dough into equal pieces and form them into balls. I came up with 5 pieces for fairly large khachapuri. Cover the balls with film.

Quickly prepare the filling: grate the suluguni, mix it with cottage cheese and soft butter. Mix everything, adding salt and pepper to taste.

Everything is ready to form khachapuri in Adjarian style. The dough is not sticky, so there is no need to use a huge amount of flour when rolling.

Roll out one ball into an oval cake, and then fold the edges towards the center, forming sides (rollers) of dough. Connect the edges of the rollers by pressing them very tightly together with your fingers.

Before wrapping the sides, place the insides slightly along the edge of the rolled out dough, and then wrap, hiding the filling inside the rolls. In this way, you will get fluffy edges with insides inside.

Transfer the dough to a baking sheet lined with baking parchment and fill the “boats” with the entrails. Do the same with the rest of the dough.

Place the pieces at a certain distance, because the yeast dough will continue to grow during proofing and while baking in the oven.

Cover the baking sheet with film and leave at room temperature for 20 minutes. At this time, turn on the oven to preheat to 220 degrees.

Brush the edges of the khachapuri with the rest of the chicken egg, adding a little water or milk. Bake khachapuri in a preheated oven for about 15 minutes. Then remove the baking sheet from the oven, carefully spread the filling with a fork to form a hole, add a quail egg to each boat (or a chicken egg yolk) and return the baking sheet to the oven for another 5 minutes.

The yolk should not be one hundred percent cooked, let it remain watery.

Sprinkle Adjara-style khachapuri with cottage cheese and cheese with the freshest herbs, add a piece of butter and serve immediately.

Khachapuri with cottage cheese and cheese

Khachapuri with cheese on kefir

The dough for khachapuri according to this recipe is prepared using kefir with the addition of soda. And for filling, a mixture of cheeses and cottage cheese is used - as a result, we have a very delicate, rich filling that stretches when broken and simply melts in the mouth.

Khachapuri in the microwave

Such pseudo-khachapuri in the microwave are perfect as a breakfast: hot, juicy, with tender stretchy insides, they stimulate the appetite and satiate forever. It won’t take much time to make. The main condition is the presence of pita and cheese with cottage cheese. In just a few minutes, these common items can be used to prepare delicious, filling baked goods that won’t leave anyone indifferent.

Khachapuri with cheese quickly

Quick khachapuri is a versatile dish that can not only be served at a gala table, but also taken with you to a picnic. It is impossible not to note that you will spend a small amount of time preparing the dish, the recipe for which we present to your attention. In addition, such khachapuri can be classified as easy-to-make dishes.

Khachapuri in 15 minutes

Guests are practically on your doorstep, and in a matter of minutes you need to figure out what to feed them? Khachapuri in 15 minutes in this case is an ideal option. Any types of cheeses, including their compositions, can be used as the interior.

Khachapuri from lavash

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Khachapuri with cottage cheese

A regular version of khachapuri with a huge amount of cottage cheese and herbs. They turn out to be very juicy and slightly crumbly; they can be served with a salad of fresh vegetables.

Khachapuri with cottage cheese and cheese

The dish of Georgian cuisine, khachapuri, is familiar to everyone. They are prepared using various methods. Using this recipe, you can prepare khachapuri in the form of stuffed flatbreads, which can be served with first courses or salads.

Khachapuri with puff pastry cheese

Khachapuri is a Georgian national flour product with cheese inside and egg. I suggest making khachapuri with puff pastry cheese. The dish comes out very tasty with a stretchy cheesy interior. This treat can be served with tea.

Khachapuri in lavash

In the classic version, to make khachapuri you need yeast dough, but we all know how much time and effort the process of preparing this dough takes. To save time and energy, let’s turn to the recipe for khachapuri in lavash. This pastry in this version comes out light, very juicy and fragrant.

Khachapuri with cottage cheese and herbs

Pamper your loved ones with delicious and fragrant khachapuri with insides made from cottage cheese and herbs. It's easy to prepare. The dough is kneaded with kefir. Curd khachapuri can be fried in a frying pan or baked in the oven, as you prefer.

Khachapuri with cottage cheese in the oven

This recipe suggests that you deviate slightly from the classics and prepare khachapuri with cottage cheese. The warm, creamy flatbread combined with the gooey, creamy cheese interior will please your whole family. Knead the dough with yogurt or kefir. We bake the khachapuri in the oven, and you can add a little semi-hard cheese to the filling.

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Khachapuri from puff pastry - preparing Georgian mini-pies with cheese

One word “khachapuri” unites a whole series of delicious pies with cheese. Because Every region of Georgia has its own special recipes for making this pastry. These pies differ in shape, composition of the inside and dough, and method of production. Let's look at several more common recipes for khachapuri made from puff pastry.

Khachapuri with cheese from homemade puff pastry

Khachapuri on puff pastry with added cheese is considered especially appetizing. Frozen puff “dough sheets” can be found on the shelves of a hypermarket, or you can create them yourself at home, especially since we carefully described how to create puff pastry. Naturally, this will take some time, but khachapuri with cheese made from homemade puff pastry comes out much tastier.

500 gr. cheese;
3 tbsp. wheat flour;
250-300 gr. margarine;
1 tbsp. ordinary vinegar;
1 tbsp. water;
0.5 small spoon of salt;
1 fresh egg (+1 piece for greasing).

Preparing the “puff pastry” will take approximately 3-4 hours, so we’ll start making it in advance. Sift the flour into a mound, making a well, pour in a glass of cool water, beat in an egg, add salt and vinegar. Knead the stiff, yeast-free dough, leave it alone for half an hour, covering it with a napkin.
After half an hour, cut the lump crosswise on top, move the edges apart, and roll out a thick layer.
Grate cool margarine and place it on the dough mixture, sprinkling it with a little flour. We wrap the corners in the form of an envelope, roll out a thin layer of centimeter thickness. We fold the layer four times, wrap it in cellophane and keep it in the cold for 90 minutes.
Later we take out our yeast-free dough, roll it out into a layer, fold it again into an envelope and cool it for half an hour. We perform this operation two more times.
Divide the resulting mass in half. Roll out one part thinly and place it on a large baking sheet.
Coarsely grate the cheese and spread it in an even layer over the entire surface.
We immediately roll out the second part. Cover the cheese cake with it, tightly pinching the edges.
We pass over the surface of the pie with a brush dipped in beaten egg, and make square cuts on the surface with a knife, being careful not to cut through the bottom layer of the pie. This will allow some steam to escape, and later using this marking it will be easier to cut the finished pie into portions.
We bake our khachapuri with puff pastry cheese in the oven at 250-280 degrees for a quarter of an hour. The incredibly tasty and fragrant baked goods are ready. Bon appetit everyone!

Khachapuri with cottage cheese and feta cheese

Typically, a khachapuri recipe made from puff pastry is prepared in the oven from pickled cheeses; cottage cheese is also used. A mixture of pickled cheese and cottage cheese is more often used, because... they balance each other's tastes.

Ingredients for khachapuri made from puff pastry with cottage cheese:

1 package of yeast-free puff pastry;
200 gr. cottage cheese;
200 gr. feta cheese;
30-40 g butter (melted);
3 new eggs;
1 bunch of fresh herbs.

{Instructions} for manufacturing step by step:

We take the test mass out of the freezer in advance and defrost it one hundred percent.
We grate the cheese on a large grater, and pass the curd through a small strainer (it is not recommended to combine cheeses with a blender). Mix two cheeses with 2 eggs, add chopped herbs for more flavor.
The diagram for assembling the pie is as follows. Lay out the first sheet of dough, brush with melted butter, and place the filling on top. Later we also lay out the 2nd sheet on top, and again the inside. In this way, we assemble the pie so that the dough layer remains on top.
Lubricate khachapuri made from puff pastry with cottage cheese on top with a raw egg, bake for half an hour in a hot oven at 180 degrees. oven. Bon appetit everyone!

Khachapuri with suluguni

The recipe for khachapuri made from puff pastry with suluguni is the same as usual, which results in a very tasty and satisfying cheese pie.

5 tbsp. ordinary flour;
300 gr. Suluguni.
1 fresh egg;
2 huge spoons of vegetable oil;
1 small spoon of baking soda;
0.5 small spoon of salt;
0.5 l. kefir or matsoni;
1 small spoon of sugar;
300 gr. cottage cheese;

Add soda, salt and sweet sand to the kefir. Next, sift the flour and pour in the vegetable oil.
Knead the puff pastry, which we leave to rest for an hour, covered with a bowl.
Prepare the filling for khachapuri on puff pastry. Grate suluguni, mix with cottage cheese and raw egg. For taste and smell, you can add a little garlic and chopped herbs to the filling.
Divide the dough piece into several parts, rolling them into balls. Take one ball and roll it out thinly. Place a couple of spoons of cheese inside in the center. Press the edges into the center, connect well and roll out into a round cake, the diameter of a frying pan.
Place the khachapuri with suluguni on a hot dry frying pan and fry the first side without oil. Turn the browned cake over in the frying pan, generously coat it with oil and finish cooking with the lid on.
We also grease the other side of the finished khachapuri with suluguni in a frying pan with oil, and leave it to soak for some time. Bon appetit everyone!

Video: Recipe for khachapuri made from puff pastry

Khachapuri made from puff pastry with cheese

Surely, there is no one who has not heard of khachapuri, because the fame of this amazing dish has spread far beyond the borders of sunny Georgia. Specifically, Georgia, which is famous for its amazing pastries, is the birthplace of khachapuri. There are a huge number of types and methods of making this dish: Imeretian, Adjarian, Megrelian, Gurian, Rachuli, Achma, Penovani and a huge number of others. But more common in production is khachapuri made from puff pastry with cheese.

Don’t rush to buy ready-made pies in a cafe or store, because you can simply prepare this Georgian delicacy at home and delight your family with a delicious dinner. Below is a step-by-step description of the recipe for making this Georgian dish.

Fun fact: In 2010, the Georgian Center for Mental Affiliation drafted a bill that protects trade names. Now the word “khachapuri” is the official brand of Georgia.

General manufacturing tips

The amount of inside and dough must be proportionate so that the khachapuri has a rich cheesy taste and is juicy. But you shouldn’t overdo it with the insides either, so that the finished products don’t fall apart.
Khachapuri is eaten only hot and freshly prepared. They do this because in this form they are more airy and soft. But no one forbids you to reheat a cooled dish, but the taste will not be the same.

Fascinating fact: Khachapuri is the second most popular Georgian dish, with Khinkali in first place.

Step-by-step recipe for puff pastry khachapuri

During the cooking process, you will not need any special abilities or skills, and the resulting dish will amaze you with its taste and nutritional value.

Which dough to choose

For real Georgian khachapuri, the dough is prepared independently; it is best to prepare yeast dough, then the pies will turn out the most airy and soft.

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 dough 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. Next, place the dough in a warm space for an hour and a half so that it “fits.” When 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, do this function a couple of times, the more times you do this, the more layers you will get. That's all, you have prepared the usual puff pastry for khachapuri.

Yeast-free

If you still 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 in 175 ml of cool water, add sugar (1-2 tsp), salt and knead the dough. Wrap the finished dough in film and put it in the refrigerator for several hours so that it “fits.” Then we proceed as in the case of yeast dough, only we do not use butter: roll it out, fold it in half, roll it out again, and so on a couple of times.

Tip: If you don’t have time, and you need something tasty urgently, then khachapuri made from ready-made puff pastry will be the best option. It won’t turn out the same as with homemade dough, but it will be literally delicious.

Making the inside

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

Adyghe cheese
Brynza
Mozzarella
Russian cheese, creamy and completely hard cheese

Tip: Mix a number of types of cheese, this will only improve the taste of khachapuri.

Also, from time to time the filling is made with curd cheese, adding cottage cheese to the cheese, using thicker cottage cheese (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 complicated in making the inside: the cheese is grated and, if it is not very fatty, butter is added. That's all, and then add cottage cheese or chicken or leave the filling just cheesy. In the traditional recipe, only cheese is used.

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

Khachapuri forms

Khachapuri can be created in two forms:

cake
envelopes

In the first case, the dough is rolled out into a circle, the inside is laid out in the center, and the edges are gathered into an accordion in the center. Next, the acquired ball is carefully rolled out again.

For cheese envelopes, the dough is rolled out into a layer and cut into squares, the inside is laid out in the center of each, and the corners of the squares are collected in the center by pinching the sides together. 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 leak out during baking.

Baking process

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

Tip: Before putting the products in the oven, brush them with egg yolk for an appetizing crust.

You see, a Georgian delicacy can be baked from the most ordinary goods that can be found in anyone’s refrigerator, and the production does not require any special skills.