Khachapuri with meat

Khachapuri with meat

The classic Georgian flatbread, khachapuri, is known all over the world, and in 2011 the Georgian government even patented the recipe. At first, flatbreads were made on the basis of matsoni (a fermented milk drink similar to yogurt) and cottage cheese was used as the inside. Khachapuri is made in different parts of Georgia according to different recipes. Over time, they moved away from the traditional recipe, and khachapuri began to be prepared from various types of dough - yeast or puff pastry, and for minced meat they take cheese, various types of chopped or ground meat, and add spices and herbs to taste. Making a tasty and satisfying dish does not require any special skills and does not take much time. This is why our housewives loved the recipe.

Selection and preparation of dough for khachapuri

Puff pastry is better for almost all housewives when cooking, because khachapuri turns out thin and tender. You can buy something ready-made in a store or create it yourself. The dough is very capricious, be prepared for the fact that on the first try you will not be able to prepare the dough without the help of others. Therefore, use the following step-by-step recipe for making yeast dough at home. You will need to prepare the following set of goods:

• Testicle – 1 pc.;
• Warm whole milk – 300 ml;
• Warm water – 300 ml; Sifted flour – 600 – 700 gr.;
• Dry yeast instant – 1 sachet;
• Vegetable oil;
• Sugar to taste;
• Salt to taste.

1. Pour the sifted flour into a container, add yeast, salt and sugar (approximately 0.5 teaspoon each). Stir the mixture thoroughly, add the egg, warm milk and stir again. Pour in warm water and 1 tablespoon of vegetable oil. Stir until smooth with a spoon or mixer, add flour as needed.
2. The container with the product should be covered with a towel and film and placed in a warm, black space for 1.5 - 2 hours. The dough should rise, having increased in volume by 3 times.
3. The resulting mass should be placed on a surface sprinkled with flour and divided into equal parts. To do this, roll the dough into a tube and cut crosswise. To prevent the dough from sticking, it is recommended to apply a small amount of sunflower oil to your hands or sprinkle with flour.
4. Form into flat cakes. Khachapuri can be of various shapes: round, boat-shaped, cheburek-type, triangular, they can also be made both closed and open. When choosing a form, be guided by your own preferences.

Pay attention to the thickness of the resulting product - it should be soft, something between watery and very dense.

Minced meat for khachapuri

While the dough is rising, do the necessary work to make the insides for the cakes.
Just as with the dough, you can choose the minced meat according to your own taste. We offer the following version of the interior for khachapuri with meat:

• Pork meat – 300 gr.;
• Onion – medium 2 pcs.;
• Cool butter – 20-30 g;
• Garlic cloves – 3 pcs.;
• Dry adjika – approximately 1 tbsp. spoon;
• Fresh greens - cilantro, green onions;
• Salt and pepper to taste.

1. Chop the thoroughly washed meat into small pieces or pass through a meat grinder.
2. Cut the peeled onion into small pieces and add to the meat. Alternatively, you can fry the onion in a frying pan for 2-3 minutes ahead of time.
3. Add chopped garlic, salt, chopped herbs and adjika to the minced meat.
4. Chop the butter with a knife or grate it and add it to the finished mass. Stir again.
5. To obtain a homogeneous mixture, add a little water, approximately 4 tablespoons.

The final step of making khachapuri

After the inside and mince are ready, form the cakes into a suitable shape using a rolling pin. Place the minced meat on the dough and join the edges. You can bake khachapuri at home in the oven according to the following recipe:

• Preheat the oven to 200C in advance;
• Grease a baking sheet or line it with parchment;
• Place the tortillas seam side down and use a knife to make small cuts on top. If desired, khachapuri can be brushed with raw beaten egg;
• Bake in the oven for about 30 minutes, checking occasionally for doneness;
• Grease the finished flatbreads with butter.

If family members don’t like baking, you can cook khachapuri in a frying pan. For this:

• Grease a frying pan with oil and place it on the fire;
• Place khachapuri seam side down;
• Fry on one side until the crust turns golden, then turn over and finish frying the tortilla on the other side.

Fry or bake khachapuri according to the suggested recipe with meat, cheese or other innards. Don’t be afraid to make adjustments to the recipe, and later you can offer your own version of khachapuri.

Khachapuri with meat

If you want to cook khachapuri with meat, this easy recipe will help you. Dough for khachapuri with meat, mixed with sour cream, is prepared simply and quickly. We add ham, onions and eggs to the filling for meat khachapuri, which will give it a special piquancy.

Products for khachapuri with meat are in front of you.

How to create khachapuri with meat:

Sift flour into a bowl. Add all other ingredients.

First stir with a spoon.

Knead with your hands a thin soft dough for khachapuri with meat from all ingredients. Place in the refrigerator for approximately 1 hour.

While the dough for khachapuri with meat is settling, wash the meat, cut into pieces, and pass through a meat grinder.

Pour cool water over the eggs, put on fire, bring to a boil, hard-boil over medium heat (10 minutes). Drain the boiling water, pour cool water over the eggs, and cool.

Peel the onion and finely chop.

Peel and cut the eggs too.

In a preheated greased frying pan, fry the onion until golden brown, stirring occasionally, over medium heat (about 3 minutes).

Add ham and meat to it. Fry over medium heat, stirring, for 8-10 minutes.

When the minced meat is perfectly fried, add chopped eggs, milk, salt and pepper. Mix well.

Roll the dough into a thick rope.

Cut the tourniquet into pieces weighing 70-80 g (the size of a chicken egg). Roll them into balls.

Cut the balls into thin cakes. Place the prepared minced meat on the tortillas.

Fold the flatbread in half and pinch. So form all the khachapuri.

Heat a frying pan, pour 30 g of oil. Place khachapuri into hot oil. Fry the khachapuri with meat in oil in a frying pan over medium heat, first on one side until golden (about 2-3 minutes).

And then turn it over and fry the khachapuri with meat on the other side until golden (2-3 minutes).

Fry all the khachapuri in this way, adding oil as needed.

Khachapuri with meat is ready.
Bon appetit!

5

For some reason the sausages came out

And my pasties came out)

This is rakhve khachapuri.

Thank you for the recipe, everything turned out thank you for you)))

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Khachapuri in the oven with meat

Khachapuri in the oven is a hearty, fragrant Georgian dish that can be prepared at home. Translated, its name means 'meat and bread'. Only a unique khachapuri recipe includes meat as the entrails. These flatbreads can also be topped with cheese, herbs, ham, boiled eggs, fish and even beet leaves. If you want to learn how to cook regular khachapuri, read the article.

Photo: Cooking at home: UGC

Recipe for khachapuri in the oven with meat: composition

You can prepare authentic Georgian khachapuri using various methods - fry in a metal frying pan, bake in the oven, use an air fryer, or even create it in a slow cooker. But most often, bread cakes are baked in the oven.

If you cook khachapuri correctly in the oven, you don’t need to create an additional side dish. Savory flatbreads will be a good addition to a bowl of broth or hot soup. Khachapuri is also eaten during snacks as an independent dish.

Treat your household to a hearty and fragrant dish, and they will definitely appreciate your efforts.

How to cook khachapuri? Take the following ingredients for the dish:

• flour - 700 g;
• instant yeast - 8 g;
• vegetable oil - 70 ml;
• salt - 1 tsp;
• milk - 400 ml;
• egg, onion - 1 pc.;
• butter - 20 g;
• boiled pork - 450 g;
• hops-suneli seasoning - 1 tsp;
• sugar - 0.5 tsp.

To make the inside especially tasty and juicy, add a little broth with fried onions to the meat.

Georgians also advise adding little fat to pork. Do not grind the pork with a meat grinder when preparing the insides. The tenderloin will make the meat taste more pronounced and the filling juicier.

Be sure to let the dough rise. This is necessary for the development of gluten, otherwise the dough will not be shaggy.

The shape of bread cakes can be round, square or oval, in the form of an envelope or a boat. The thinner the workpiece, the tastier the finished baked goods will be.

How to cook khachapuri with meat in the oven

Photo: Smak.ua: UGC

Khachapuri, the recipe of which is understood by any housewife in Georgia, is absolutely easy to prepare. To create this unusual dish, proceed in the following order:

• Preparing the dough.

Take 100 ml of milk, heat, but do not boil. Pour into a deep container. Add dry yeast to milk, 1 tbsp. l. flour and 2 pinches of sweet sand. Stir well. Place it in a warm space.

The dough should form a foamy cap. Pour it into the pre-sifted flour and stir gently. Add salt, oil. Stir again. Add the remaining warm milk in small portions.

Knead elastic dough. Cover with a clean, soft cloth (A collection of different and interacting tissues form organs) . Leave for 60 minutes.

• Making the inside.

Peel the onion and wash it. Cut into medium cubes. Fry in a frying pan, adding 2 tbsp. l. vegetable oil. The onion is ready when it turns golden.

Clean the meat from veins and hymen. Cut into small pieces. Salt, pepper, add suneli hops, onions and a little broth.

Photo: Deli: UGC

• Preparing the flatbreads.

When the dough has risen, knead it well. Divide into seven similar parts. Knead each piece thoroughly with your hands. The base for khachapuri should be up to 1.5 cm wide and about 15 cm in diameter.

Place the meat filling in the center of each tortilla. Carefully gather the edges of the workpiece together and pinch it well. Place the finished cake seam side down and carefully roll it out so that it is narrow. Make a small hole in the center.

Line a baking sheet with parchment paper. Lightly saturate it with vegetable oil. Now lay out the cakes. Beat the yolk until foamy and brush on the khachapuri.

Bake for 25–30 minutes in the oven at 180°C. Remove from the oven and gently brush with butter. Place all the tortillas one on top of the other. Cover with a clean towel and leave for 5 minutes.

Serve hot khachapuri with meat for celebrations or home dinner. If they have time to cool down , it’s not a failure. Reheat in the microwave and brush with oil again. The taste of the dish will certainly be memorable for you.

Khachapuri with meat

For spices, use suneli hops. This seasoning will give the dish some piquancy. To prevent the food from becoming snow-white, grease the cakes with a mixture of yolks and butter before baking. This will give you a light golden brown crust.

Ingredients

• Wheat flour 650 g
• Dry yeast 5 g
• Vegetable oil 75 ml
• Table salt 1 tsp.
• Milk 450 ml
• Egg yolk 1 pc.
• Butter for lubrication
• Beef 400 g
• Onion 1 pc.
• Khmeli-suneli to taste

Manufacturing

For khachapuri you need to create the dough correctly. If you knead it correctly, it will come out fluffy and soft, which means the cakes will be simply lickable.

To start, take 0.5 cups of milk and heat it slightly. After this, remove the container from the heat and add a teaspoon of wheat flour, 0.5 teaspoon of sugar and 5 g of dry active yeast to the warm milk. Stir everything thoroughly and put it in a warm place for about 20 minutes. During this period of time foam appears. This means that the dough is ready. Pour the remaining flour onto a flat surface and make a small depression in it, as shown in the photo. Add the resulting dough, a little salt and approximately 75 ml of vegetable oil. Stir and transfer the dough into a deep container.

After this, pour the remaining (250 ml) milk into the dough in a narrow stream. Knead the flour mixture. It should turn out elastic and soft for you. Roll the dough into a ball, place in the pan and cover with a lid. Place in a warm place for another 60 minutes.

Meanwhile, prepare the filling. To do this, you need to take 400 g of beef, carefully wash it, dry it with cardboard napkins and cut it into small pieces. Place the meat in a saucepan and cover with water. Add a little salt and let the product cook for about 45 minutes (until done). After this, drain the liquid and cool the beef. Grind it and mix with khmeli-suneli.

To make the inside juicy, take an onion, peel it, wash it and chop it finely. Then take a frying pan, add a little vegetable oil to it and fry the onion until golden brown. To prevent the vegetable from burning, stir occasionally with a kitchen spatula. Mix onion and meat preparation.

Take out the dough and divide it into several similar round cakes, as shown in the step-by-step photo.

Roll out any flour dough into a layer (approximately 0.4 cm wide) and place the filling in the center. Pinch all the edges into a knot.

After this, turn the cake over and smooth it slightly with a rolling pin. Make a small hole in the center: steam will come out of it. Do this with the rest of the dough and the inside.

Then take a baking sheet and line it with parchment paper. Place the round pies and brush them with a yolk mixture and melted butter. Preheat the oven to 180 degrees and bake the food for about 20-25 minutes (until done).

That's all, tasty and satisfying Georgian-style khachapuri with meat is ready! Prepare unique home-cooked dishes using our regular step-by-step recipes with photos. Bon Appetit everyone!