Khachapuri with Adyghe cheese

Khachapuri boat

There are a huge number of varieties of khachapuri. Khachapuri in the shape of a boat is filled with cheese and at the end of production an egg is driven into it. This pastry turns out to be very filling, so khachapuri can be safely consumed as a real snack or lunch. Cheesy interior, crispy sides, thin dough - that's what this pastry is all about.

Khachapuri without kefir

Here is a simple and very tasty recipe for khachapuri, prepared without the use of kefir. With sour cream, this dish is no less appetizing and fragrant. Don’t hesitate, prepare khachapuri according to this recipe - you will see how this dish will impress with its taste.

Khachapuri on matsoni

Thin flatbreads are considered the pinnacle of culinary art. Matsoni dough is soft and elastic, rolls out and bakes well. Such khachapuri with a delicious crust and cheesy interior will fly off your table before you even have time to turn around.

Khachapuri with Adyghe cheese

For khachapuri lovers, we offer our version of making this delicious Georgian dish. Now we will prepare it with Adyghe cheese and herbs. It is thanks to the Adyghe cheese that khachapuri comes out very juicy and tender. Try our recipe, we are sure that you will like it.

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 in Adjarian real recipe

Adjarian-style khachapuri is a thinly rolled yeast dough, shaped like a “boat”, which is filled with a huge amount of cheese. Shortly before the dough is ready, an egg is broken into it and baked so that the white is baked, but the yolk remains watery.

Khachapuri with egg

Khachapuri with eggs looks original and appetizing, although it is very simple to prepare. You can serve them with chicken or meat broth.

Adjarian khachapuri with kefir

For huge lovers of baking with cheese, I highly recommend preparing Adjarian-style khachapuri with kefir. The texture of the baked goods is airy and light. An excellent option for a hearty breakfast and a good candidate for regular scrambled eggs.

Adjarian-style khachapuri made from puff pastry

Khachapuri is a savory and filling common dish in Georgia. Now you can find a huge number of Adjarian khachapuri recipes. The baked goods come out fragrant and quite appetizing. I suggest making Adjarian-style khachapuri from puff pastry.

Khachapuri with cheese step by step photo recipe

Making khachapuri is conventionally divided into three steps: 1) making dough for khachapuri; 2) preparing cheese for khachapuri 3) in fact, making khachapuri themselves in a metal frying pan or in the oven. Before continuing, I would like to make a small disclaimer: I understand that the dough for Georgian khachapuri is not prepared from kefir (as in my recipe), but from matsoni, and yes! I also understand that to make “real khachapuri” it is not Adyghe cheese that is used (as in my recipe), but the following cheeses are used: Imeretian, Chanakh, Kobi, feta cheese. So, we’ve sorted this out, you can start preparing our khachapuri from Adyghe cheese!

Khachapuri dough

The dough for khachapuri, as Pokhlebkin writes, is of a special kind, which “... formally could be called a rich unleavened dough, but it is most often intermediate between yeast and yeast-free dough, since for real khachapuri an acidic medium such as matsoni is introduced into the dough , and sometimes an additional baking powder is added to it - soda. A loose dough is kneaded. In the end, it comes out especially affectionate. Apart from matsoni or milk (sour cream, yogurt), the dough for khachapuri also includes eggs, the proportion of which, like milk, is literally determined. On the contrary, the amount of flour is usually not determined; it is taken as much as is required for a certain amount of milk and eggs to knead a soft dough that lags behind the hands... ” Based on this information, we begin to prepare the dough for khachapuri.

Sift about 1 cup of flour into a bowl to enrich the flour with oxygen.

We make a hole in the middle of the pile of flour, pour one glass of matsoni into the hole (well, in our case, an ordinary drink),

Break two eggs into our future khachapuri dough and add about a quarter teaspoon of salt,

Then we knead the eggs, matsoni (kefir) and flour into a loose dough for khachapuri, which should not stick to your hands; accordingly, you need to add just enough flour so that the dough for khachapuri comes out as the indicated mixture...

We form a ball from the khachapuri dough, and...

We leave the dough to rest under the lid (or simply wrap it in a plastic bag) for 20-25 minutes, and while it rests, we begin to make the inside for khachapuri based on our Adyghe cheese (or, if someone is lucky, you can use the following for the inside “correct” cheeses – Imeretian, Chanakh, Kobi, feta cheese)

Preparing the insides for khachapuri

We have already decided that we prepare these khachapuri from Adyghe cheese, but if anyone is struggling to get the correct cheeses named above, I am sharing information from Pokhlebkin’s Great Encyclopedia of Culinary Art on what and how to do with them correctly: “ ...For the inside of khachapuri, the following cheeses are used : Imeretian, Chanakh, Kobi, feta cheese. Previously, they are freed from salt, for which they are cut into flat slices 1 cm wide, placed in an enamel bowl, filled with cool water (only young Imeretian cheese is not subjected to preparatory soaking), covered with a lid and soaked for 2-5 hours, depending on the degree of salinity of the cheese. Then the cheese is thrown into a colander, lightly squeezed by hand through cheesecloth or calico, then pounded, adding beaten raw eggs and butter or ghee. , balls the size of a large apple are formed and left for 2-3 hours and even “sing”…”

Well, we’ll create everything much simpler: we take our Adyghe cheese and a coarse grater,

Grate about 700 grams of Adyghe cheese on a large grater,

Prepare about 100 gr. butter,

We put it in the microwave for 20-30 seconds to melt it, but at the same time, make sure that our butter does not boil!

Break two eggs into the grated cheese, add a little salt to our future khachapuri filling, mix everything thoroughly and,

Pour the melted butter into the filling and mix everything thoroughly one more time. Next, you can, as the great Pokhlebkin bequeathed, from the acquired consistency, form balls the size of a large apple and throw them for 2-3 hours and even “sing” them, or, forget about this action, and stupidly leave the cheese to soak in butter and salt for minutes 20 right in the same basin (in which the filling for khachapuri was prepared), which is actually what I did. So, while our insides are infused, we can begin making khachapuri, i.e. their formation and baking.

Making khachapuri

We divide the previously kneaded and rested dough for khachapuri into four parts as shown in the recipe photo,

Add a little flour to the table, and cut each quarter in half,

We roll out each eighth of dough into layers approximately 1.5-2 mm wide (I recommend preparing dough layers in 2 pieces (exactly as much as is needed to make 1st khachapuri), otherwise you will be tortured by hanging 8 layers of rolled dough around the kitchen!).

We take a cast-iron (this is the standard, of course you can use any) frying pan, grease it with butter, cover it with one rolled out layer of dough, on top of which we spread our cheese filling for khachapuri, in a layer of about 0.5 cm (a little thicker is possible),

Recipe Notes

In addition to forming khachapuri from two rolled out layers of dough (as described by Pokhlebin), there is another method: with your hands you need to create a thick flat cake from a quarter of the dough, put the cheese filling formed into a ball the size of an apple in the middle of the flat cake, then seal the edges of the dough so that it comes out a large dumpling (or more precisely a bun), and then the bun is flattened by hand and this whole system is rolled into khachapuri.

Step-by-step recipes with photos

Khachapuri with Adyghe cheese made from puff pastry

How wonderful it is that there are holidays in the world. Such as New Year's. When we can meet with family, friends and loved ones. Choose or make gifts. Decorate the Christmas tree, turn on funny lanterns. Cut salads and bake something tasty in the oven. Watch old spiritual films. Ride the roller coaster and light sparklers. Think about all this. Enjoy the warmth of communication and recharge from each other in a good mood. We were lucky. Congratulate your loved ones, tell them warm words.

Happy holiday everyone!

But the recipe now is not at all New Year’s, but excellent - khachapuri with puff pastry cheese .

— puff pastry (ready-made, 1 package, 450 g),
- Adyghe cheese (350 g),
- testicle (1 piece),
- butter (50 g).

The choice of Adyghe cheese for khachapuri in this recipe is explained by the fact that it behaves well even when cool, and specifically, it does not turn into a hard crust. And then everything is simple.

Grate the cheese on a large grater.

Add melted butter and half a raw egg.

Mix everything thoroughly.

Defrost the puff pastry and roll it out to form 4 squares.

Place ¼ of the inside on any square of dough.

Khachapuri with Adyghe cheese

If you like homemade cakes with cheese or are a fan of Georgian cuisine, then this recipe is for you! Khachapuri with Adyghe cheese is great for both a home dinner and a get-together with friends.

Ingredients

350 g flour
300 grams of Adyghe cheese
250 ml kefir
2 testicles
100 g butter
1.5 tsp. salt
1 tsp soda without a slide

Recipe for making a dish at home

Combine the drink with a raw egg and whisk until smooth. Sift the flour through a sieve with soda and salt, create a depression in the center of the mixture and pour the egg-kefir mixture into it. Mixing flour from the edges into the center, knead into a homogeneous khachapuri dough.
Grate the Adyghe cheese on a large grater, place in a bowl, add a raw egg and mix thoroughly. If desired, you can pour in a couple of tablespoons of heavy cream or sour cream and grind until smooth.
After the dough has “rested” for 15-20 minutes at room temperature (under a lid or cling film), knead it with your hands and divide into 4 equal parts. Roll each of them into a circle with a diameter of 20-25 cm on a floured surface.
Place the Adyghe cheese filling on two flatbreads, leaving only 1 cm on the sides of the circle. Cover the pieces of dough with insides with 2 circles of dough without insides, tightly connect and press down the edges of the top and bottom layers of dough. Place a frying pan with a suitable diameter on the fire and heat it up very much.
Place one pie with cheese on a hot frying pan and fry it in a dry frying pan until golden brown on both sides. Transfer the khachapuri to a plate and lightly brush the entire surface with a piece of butter (about 50 grams).
Fry the second pie in a frying pan and also grease it with oil over the entire surface. Serve khachapuri with Adyghe cheese warm, garnished with herbs. Bon appetit!

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