A very popular Georgian dish that everyone has tried is khachapuri. This is a kind of flatbread with cheese filling that Georgians use instead of bread.

In Georgia, every housewife has her own secrets for preparing this dish. Therefore there is currently great amount interpretations of preparing khachapuri using various doughs and different fillings. We offer you the best of them.

Khachapuri with lavash cheese

This recipe is considered the simplest because there is no dough required. For the dish you you will need:

• pita;
• 250 gr. Suluguni cheese;
• 250 gr. kefir;
• 250 gr. cottage cheese;
• 2 eggs;
• butter.

Cooking khachapuri with cheese

1. First you need to beat kefir with eggs. Grate the cheese and mix it with cottage cheese, adding salt to the mixture to taste. The pita bread must be laid out on a greased baking sheet so that one part remains free.
2. The remaining pita bread is divided into pieces, which are dipped in the kefir mixture. Some of these pieces are placed on top of the pita bread laid out on a baking sheet and sprinkled with part of the cheese mixture on top. This procedure is repeated three times and after the edges of the pita bread are folded up and covered with the free part of the pita bread.
3. All this is coated with the remaining kefir-egg mixture and put in the oven for 30 minutes.

Megrelian khachapuriwith cheese

To prepare this type you will need:

• 350 gr. Suluguni;
• 1 egg;
• 300 gr. flour;
• dry yeast;
• margarine.

Cooking khachapuri with cheese

1. First, prepare the dough. To do this, take 200 ml. water and add salt and sugar, then add yeast, flour and add margarine while kneading. Leave the resulting mixture for about an hour, maybe a little more.
2. While the dough is rising, grate the cheese. After the dough has arrived, roll it out and stuff it.
3. Gather the edges, pinch in the center, brush with yolk and place on a baking sheet. The yolk can give not only a very tasty, but also an aesthetically pleasing crust. Sprinkle with the remaining cheese and place in the oven for twenty minutes.

Puff khachapuriwith cheese

Puff pastry and cheese are a very tasty combination. To please your loved ones, you need to take the following ingredients with such a dish:

• 500 gr. puff pastry;
• 500 gr. feta cheese or suluguni;
• one egg.

Cooking khachapuri with cheese

1. To prepare, roll out the dough into 3-5 mm flat cakes. In each we put grated cheese, previously mixed with an egg. Fold into an envelope and bake until golden brown.
2. Before serving the dish, you need to grease the flatbread with a small amount of butter.
3. Here you can experiment by adding ham with cheese.

Khachapuri with Adjarian cheese

Adjarian khachapuri is a special variation of this dish. Firstly, they differ in shape, and secondly, they have an original taste and an unusual way of eating.

Required ingredients:

• dry yeast;
• flour;
• 300 gr. suluguni, feta cheese or Adyghe cheese;
• butter;
• vegetable oil;
• egg.

Cooking khachapuri with cheese

1. First, knead the dough. In 150-200 ml. add yeast to the water and leave for 15 minutes, stirring thoroughly before doing so. Then add 0.5 kg of flour.
2. It is very important that the dough is the right consistency so that it can be easily manipulated. If the dough turns out to be too liquid, then you should add flour, but if it’s the opposite, then you should dilute the resulting mixture with water.
3. After this, add 1 tbsp. l. vegetable oil and put in warm place. On average, the raising time for such a dough is one to two hours.
4. For the filling, grate the cheese with butter and mix thoroughly.
5. Once the dough is ready, the fun begins. Roll it out into medium-sized circles and add filling to each one. Then we twist each side like a roll and connect it, leaving the center free, so that it looks like a boat. Place more filling in the center and brush the edges with egg yolk.
6. Cooking time is 15 minutes. You must not miss the moment when the center filled with cheese begins to boil and carefully beat 1 egg into it.
7. When the protein sets and turns white, this is a signal that the khachapuri can be served.

How to eat khachapuri with cheese

It’s very interesting that you need to eat such khachapuri correctly, breaking off the edges and dipping into the filling in the center.

Whatever khachapuri recipe you choose, you will get wonderful pastries that can be used as an independent dish or as an addition to the main menu.

Khachapuri with cheese - video recipe

Ecology of consumption. Food and recipes: The national Georgian dish khachapuri is very popular today in many countries, which is not surprising - it’s very tasty!

All the classics of Georgian cuisine are in our collection. Those who immediately thought that it was difficult and time-consuming can make lazy khachapuri, we also have such a recipe!

The main ingredient in the khachapuri recipe is the soul of the hostess...

Khachapuri Imeretian

What do you need:

• 1 kg flour
• 1 tbsp. milk
• 50 ml vegetable oil
• 500 ml matsoni
• 1 tbsp. Sahara
• 10 g dry yeast
• 1 pinch of salt
• 1 egg

Filling:

• 600 g Imeretian cheese (there is no Imeretian cheese, take half suluguni, half mozzarella or Adyghe)
• 3 tbsp. butter
• 1 egg

How to cook Imeretian khachapuri:

1. Pour sugar and yeast into warm milk, pour in vegetable oil, add 3 tbsp. flour, mix thoroughly so that there are no lumps, and put in a warm place for 10–15 minutes.

2. Add matsoni, a third of the sifted flour, an egg into the suitable dough and start kneading, gradually adding the remaining flour. Knead the dough for at least 10 minutes to achieve a soft and elastic texture, it should not stick to your hands.

3. Roll the dough into a ball, cover with a towel and place in a warm place for 1.5 hours. Then knead and put back for another hour.

4. For the filling, grate the cheese on a coarse grater, add 1 egg and softened butter. Mix properly.

5. Divide the risen dough into several parts (the size of each cake depends on your preferences), roll out each one and cut out circles.

6. Place the filling in the center of each circle, gather the dough into a knot and pinch it tightly. Turn the seam side down and carefully roll it out with a rolling pin into a flat cake 1.5–2 cm thick. Place the khachapuri on a baking sheet, brush with egg, prick with a fork in several places, and make a small hole in the center.

7. Bake in an oven preheated to 180°C for about 20–30 minutes.

Khachapuri for beginners

What do you need:

• 20 g fresh yeast (you can replace 2 tsp dry, but it is advisable to use fresh)
• 2 tsp Sahara
• 150 ml milk
• 400 g flour
• 250 g yogurt (you can use kefir or yogurt)
• 2 eggs
• 1 pinch of salt
• 50 g butter

Filling:

• 500 g suluguni
• 1 egg

vegetable oil - for greasing the mold

How to cook khachapuri for beginners:

1. Grind the yeast with half the sugar, add warm milk, stir and add 1 tbsp. flour, mix again so that there are no lumps. Leave for 20 minutes.

2. Melt the butter and cool to room temperature. Be careful not to burn the oil!

3. Pour the suitable dough into large saucepan or bowl, add curdled milk, remaining sugar, salt, 1 egg, a third of sifted flour and melted butter. Mix first with a spoon, gradually adding flour. Once the mixture becomes thick, place it on a work surface and knead for 7-10 minutes. You should get a soft elastic dough that does not stick to your hands. Form a ball, cover with a napkin and place in a warm place for 1–1.5 hours.

4. For the filling, grate the cheese on a coarse grater, add 1 egg, mix thoroughly.

5. Knead the risen dough and divide into 2 parts. Cover the first with a towel, roll the second into a circle, the thickness of the dough should be approximately 1 cm. Place half of the filling in the center. Pinch the edges to form a ball. Turn seam side down and carefully roll out into a flat cake (use the diameter of your pan or fireproof pan as a guide).

6. Transfer the khachapuri to a mold greased with vegetable oil, brush with egg, prick in several places and bake in an oven preheated to 180°C for half an hour. Do the same with the second part of the test. Serve immediately!

Lazy khachapuri

What do you need:

• 250–300 g flour
• 2 eggs
• 150 ml matsoni
• 300 g cheese (we made a mix of mozzarella and suluguni)
• salt - on the tip of a knife
• 1 tsp Sahara
• 0.5 tsp baking powder

How to cook lazy khachapuri:

1. Combine eggs, sugar and salt and beat lightly with a whisk. Add matsoni.

2. Sift the flour and mix it with baking powder. Add flour to egg mixture and mix thoroughly. After 20 minutes, add the cheese, chopped into small pieces. Mix again.

3. Heat a piece of butter in a small frying pan and place three tablespoons of dough (it should cover the entire surface of the frying pan). Fry the khachapuri for 6-8 minutes, then turn over with a spatula and fry for another 6 minutes.

4. Cut the khachapuri into triangular pieces and serve immediately.

Puff khachapuri

What do you need:

• 3 tbsp. flour
• 2 yolks
• 250 g margarine (it should be at room temperature)
• 1 tbsp. Very cold water
• 1 tsp soda
• 1 tbsp. vinegar
• 1 pinch of salt

Filling:

• 300 g suluguni
• 50 g ghee
• 1 egg

How to cook puff khachapuri:

1. Beat the yolks, add 2 tbsp. water, soda, slaked with vinegar, salt and pour in water. Gradually add flour and knead the dough.

2. Cut the margarine into slices 1 cm thick and divide into 3 parts.

3. Dust the work surface with flour and roll out the dough. Spread the first part of margarine over the entire surface of the dough, fold the dough into an envelope and roll out carefully. Place the second part of the margarine and fold the dough into an envelope again, roll out. Do the same with the remaining margarine. Fold the dough into an envelope, wrap in cling film and place in the refrigerator for 1.5 hours.

4. For the filling, grate the cheese on a coarse grater, mix with melted butter and eggs.

5. Chilled puff pastry Roll out and cut into 10x10 cm squares. Place a couple of spoons of filling in the center of each square and fold the dough into an envelope. Carefully pinch the edges. Do the same with all the squares.

6. Place the khachapuri on a baking sheet covered with parchment. Bake at 180°C for 20 minutes or until golden brown.

Khachapuri fried on ketsi

Ketsi is a stone frying pan, ideal for frying khachapuri. If you don't have one, use cast iron!

What do you need:

• 500 ml matsoni
• flour
• 2 eggs
• 1 pinch of salt

Filling:

• 500 g of cheese (Imereti, Suluguni, feta cheese, Adyghe - experiment!)
• 2 eggs
• 100 g butter

vegetable oil - for greasing the pan

How to cook khachapuri fried on ketsi:

1. Combine matsoni, eggs, salt. Add flour gradually, first mixing with a spoon and then with your hands. Adjust the amount of flour so that the dough is soft, tender and not tough. Divide the dough into 4 parts and roll each into thin layers the diameter of your frying pan.

2. For the filling, chop the cheese with a knife, add softened butter and eggs.

3. Place half of the filling on the first flatbread and spread it well over the entire surface of the dough. Place a second layer of dough on top and pinch the edges properly. Do the same with the second khachapuri.

4. Grease a frying pan with vegetable oil, place the khachapuri seam side down, cover with a lid and bake for 8–10 minutes. When one side is browned, turn over and bake for another 7 minutes, no need to cover with a lid. Grease the finished khachapuri with a piece of butter and serve hot. published

Now this dish of Caucasian cuisine can be found with various fillings (chicken, mushrooms, potatoes and even fish), but the authentic recipe involves a cheese filling, since the name of the pastry is translated as bread (“puri”) with cheese (“khacha”). Every housewife in the Caucasus has her own recipe for khachapuri with cheese, and the shape of these pies can vary significantly, be round, square, triangular, with or without a hole. Below are the most interesting of them, which will allow you to get closer to the culinary traditions of the peoples of the Caucasus.

Khachapuri with cheese - a simple recipe in the oven

Caucasian flatbreads with cheese are not difficult to prepare, since they mainly use unleavened yeast-free dough. But the rich and rich taste of the dish is given by the cheese filling, which can combine several types of this product.

To prepare simple cheese cakes in the oven you need to prepare:

• 500 ml kefir;
• 1 egg;
• 5 g sugar;
• 5 g salt;
• 15 g baking powder;
• 30 ml vegetable oil;
• 650 g flour;
• 300 g feta cheese;
• 200 g suluguni;
• 100 g Imeretian cheese.

Recipe step by step:

1. Combine the bulk components of the dough (flour, salt, sugar and baking powder), pour into a large container and make a funnel in this mixture, pour a mixture of eggs, kefir and vegetable oil into it.
2. Mixing the liquid component and dry ingredients little by little, form them into an elastic and soft dough. Gather the dough into a round bun, wrap it in food-safe film and place it on the refrigerator shelf for 60 minutes.
3. For minced meat, you just need to turn the cheeses into shavings and mix. You can use any other type of cheese you have in the refrigerator.
4. Roll out the chilled dough into medium-sized, oval or round cakes. Place cheese shavings in their center, then gather the edge of the dough in the center, but keeping the hole. Carefully, so that the filling does not spill out, place the cakes with the hole facing down and roll with a rolling pin to a centimeter thickness.
5. Bake the khachapuri blanks in a hot oven, placing them on a sheet with the hole facing up.

To ensure that the finished khachapuri is soft and does not go stale for a long time, immediately after the oven they should be greased with melted butter and covered with a cotton towel.

From yeast dough

Baked khachapuri from yeast dough takes longer than unleavened without yeast. However, the cakes that come out of the oven are ultimately worth the time with their fluffiness, softness and taste.

Yeast dough and its cheese filling are prepared from:

• 100 ml milk;
• 150 ml water;
• 1 egg and 1 yolk for greasing before putting into the oven;
• 10 g sugar;
• 10 g dry yeast;
• 5 g salt;
• 450 g flour;
• 30 g butter;
• 500 g hard cheese.

Progress:

1. Pour the milk and water into one bowl and heat a little. Dissolve yeast and sugar in this liquid and place in a warm place until a foamy cap appears.
2. Next, add egg, salt, melted butter and flour to the dough. Knead a soft dough, which we leave for an hour and a half to rise.
3. Then knead the mass thoroughly and divide into four equal parts. Roll each piece of dough into a circle, place approximately 100 g of small cheese shavings in the center, pinch the edges in the center. After this, roll out the workpiece to a thickness of one centimeter.
4. Place four khachapuri on a baking sheet greased with vegetable oil. In the center of each of them we make cuts down to the filling so that the baked goods do not bubble in the oven. Sprinkle the remaining cheese shavings on top and bake in a preheated oven until done.

List of required products:

• 550 g suluguni (any other cheese or mixture of different cheeses);
• 3 layers of ready-made puff pastry (yeast or yeast-free);
• 30-60 g butter;
• 2 eggs;
• salt if necessary to taste.

Cooking sequence:

1. Roll out each layer of puff pastry a little and cut into equal squares.
2. For the filling, grate the cheese on a grater with large or medium holes, add one a raw egg and melted butter, mix the minced cheese thoroughly.
3. Place the filling in the center of the puff pastry square and secure the corners of the square in the center to form an envelope. For a beautiful crispy crust and tight adhesion of the corners of the dough envelope, the places where the dough is held together and the surface of the pie, brush with beaten egg.
4. These cheese pies should be baked at a temperature of no more than 200 degrees for 20 minutes until crispy.

Traditional khachapuri in Georgian

Traditional Georgian khachapuri requires two products that will be difficult to find outside the Caucasus. This is a special fermented milk product called the drink of Caucasian longevity - matsoni, the dough is kneaded on it, and young Imeretian cheese is used for filling. In the absence of these products, you can try to repeat the Georgian khachapuri recipe, replacing matsoni with kefir and sour cream in equal proportions, and instead of Imeretian cheese, use Adyghe cheese.

For four khachapuri flatbreads for filling you should take:

• 250 ml matsoni;
• 100 g butter;
• 30 g sugar;
• 4 g salt;
• 4 g soda;
• 300 g flour.

For the cheese filling you will need:

• 350 g Imeretian cheese;
• 50 g sour cream;
• 25 g butter;
• salt to taste.

How to cook Georgian khachapuri at home:

1. Dissolve sugar, salt and soda in matsoni. The mixture will foam a little, this is neutralizing the soda. Then pour in the melted butter, add flour in small portions and knead into a soft fluffy dough. Thanks to the oil in its composition, it will practically not stick to your hands.
2. Grind the cheese using a grater or another method, mix it with sour cream and soft butter. The amount of the last two ingredients can be adjusted depending on the consistency of the cheese. The filling should not be too dry or too wet.
3. To form the flatbreads, divide the dough into four parts. Roll each into a flat cake and place a quarter of the minced cheese on it. Then pinch the edges in the center, turn them seam side down and roll them into a thin flat cake (1-1.5 cm thick).
4. Transfer the prepared flatbread to a preheated dry frying pan and cook covered for several minutes over medium heat until beautiful light brown spots appear. Then turn over to the other side and fry on the other side, but do not cover with a lid.

Khachapuri boat in Abkhazian style

Abkhazian khachapuri with cheese is known far beyond the Caucasus due to its recognizable boat shape. One such flatbread with cheese filling and egg is enough for a full meal. The dough for this baking is traditionally kneaded with matsoni, but in its absence, milk or kefir can be used.

As such, there is no recipe for khachapuri in Georgian; it’s the same as dumplings in Ukrainian. There are many options for how to prepare khachapuri, and regional varieties of khachapuri: Adjarian khachapuri, Imeretian khachapuri, Megrelian khachapuri. Anyone who has once tasted real khachapuri will definitely want to know how to cook khachapuri. And those who have not yet tasted khachapuri have lost a lot.

Khachapuri dough can be yeast, yeast-free, or even puff pastry. The most correct thing is yeast-free dough for khachapuri, which is kneaded with matsoni. Of course, you can make khachapuri with kefir, but it will be ersatz, the same as khachapuri from lavash. A few words on how to bake khachapuri. Khachapuri is made in a frying pan if the dough is made with matsoni. Cooking khachapuri in a frying pan does not involve the use of oil. Khachapuri in the oven, such as khachapuri with cheese in the oven, is traditionally prepared if the dough is yeast or puff pastry. Puff pastry khachapuri is an innovation, but very tasty, so the puff pastry khachapuri recipe can even be considered an evolution of the recipe khachapuri.

Perhaps, khachapuri with cheese or khachapuri with cottage cheese is most often made. It’s not for nothing that the name “khachapuri” comes from the words “bread” and “cottage cheese”. Let's briefly talk about how to cook khachapuri with cheese. Cooking khachapuri with cheese is a classic. As a rule, Imerti cheese chkinti-kveli is used in Georgia. A recipe for Khachapuri with cheese may contain a recommendation to use suluguni cheese, which is not entirely true. So, having made the dough for khachapuri, grate the cheese, add a raw egg and spices to it. Roll out the dough into a circle, add the filling, pinch and place in the frying pan. 10-15 minutes for high fire, and the khachapuri will be ready, the cooking recipe often ends with greasing the khachapuri with butter. That's all, now you know how to cook khachapuri with cheese. Khachapuri with cheese - recipe Georgian, but getting real Georgian cheese from us is quite problematic, so chkinti-kveli is replaced with any other cheese. They also prepare khachapuri with cottage cheese, the recipe is basically the same.

In addition, they make khachapuri with meat (kubdari), khachapuri with egg (Adjarian Khachapuri Recipe), khachapuri with fish, and even lazy khachapuri. The Khachapuri recipe with meat is prepared from veal, pork or lamb. Fried onions, eggs, herbs and spices are added to the minced meat. Khachapuri with meat is fried in oil. If you want to know how to make khachapuri delicious, follow our tips. First of all, less dough, more filling. Secondly, use yeast-free dough with matsoni or kefir with soda. If you still have questions about how to make khachapuri, look at the khachapuri recipe with photos or the recipe for making khachapuri with photos.

Khachapuri with cheese is a national Georgian dish, which is a flatbread with cheese. The dough for khachapuri can be yeast, in which case it is baked in the oven, or yeast-free, on matsoni. In the second case, khachapuri is fried in a frying pan. There are a lot of options for preparing such flatbreads; in this recipe I will write one of the most delicious - Megrelian khachapuri. They contain cheese not only inside as a filling, but also on top.

In the Georgian version, Imeretian cheese is needed for filling khachapuri. In our country it is often replaced with suluguni or a mixture of suluguni and feta cheese. I once worked in a cafe serving Caucasian cuisine, where khachapuri was made with suluguni. And they were very tasty and were very popular. True, the downside to this dish is a lot of calories. I don’t recommend eating them very often; extra pounds come on quickly (tested on personal experience while working in a cafe).

Khachapuri according to the recipe written below turns out as tasty as in a restaurant. Try cooking!

Ingredients (for 3 pcs.):

• warm water - 150 ml
• sugar - 1 tbsp.
• dry yeast - 11 gr.
• milk - 100 ml
• egg - 1 pc.
• salt - 1 tsp.
• butter - 30 gr.
• flour - 350 gr. + 80 gr. for dust
• suluguni cheese - 600 gr.

To grease the flatbreads:

• yolk - 1 pc.
• milk - 1 tbsp.

Cooking khachapuri with cheese

1. The dough, as you can see, is yeast. First you need to make a dough. For this you definitely need warm water. The water temperature should be about 35-38 degrees, that is, almost body temperature. In more hot water the yeast will die and will not start working in cold conditions.

2. Place one tablespoon of sugar and a bag of dry yeast (11 g) in warm water. Stir everything together until the sugar and yeast dissolve.

3. Cover the bowl with the dough with a clean towel and place it in a warm place for 15 minutes. After this time, the dough should rise like a “cap”.

4. When the dough is suitable, you need to knead the dough. To knead, you need milk, but it must also be warm, like water. A little later you will need melted butter for the dough. Melt it in advance and let it cool until warm.

The temperature of the liquid ingredients is very important, so check with your finger - they should be warm, about 37 degrees.

5. Pour warm milk into the dough, stir. Also add one whole egg and a teaspoon of salt, stir. Pour in warm melted butter (do not pour it hot, the yeast will die).

6. All that remains is to knead the dough. Add only sifted flour, it will saturate the dough with oxygen and the khachapuri will turn out more airy. Add flour in parts and mix with a spoon.

7. At this stage you will need 350 grams of flour. The dough will be soft and sticky. There is no need to knead it with your hands yet, stir until smooth with a spoon. Leave the dough in a warm place for 1 hour until it rises well.

8. After an hour, the dough will increase 2-3 times. Now it's time to prepare the filling. To do this, grate the suluguni on a coarse grater.

9. The dough needs to be kneaded on the table. First, dust the counter with flour and spoon the dough out of the bowl.

10. Sprinkle flour on top of the dough too. Knead the dough with your hands. At this stage you will need about 80 grams more. flour. But it may take a different amount for everyone, everything will depend on the quality of the flour itself, its moisture content, and the size of the egg.

To make it more convenient to work with the dough, grease your hands with vegetable oil.

11. The finished dough is soft and manageable. It is very important not to overfill the dough with flour; a little less flour is better than more. Too much flour will make the dough tough and hard.

12. Divide the finished, well-kneaded dough into 3 parts.

Making flatbreads.

13. Take one piece of dough and place it on a floured table. Knead the dough a little more and form a cake with your hands. There is no need to roll out the dough, otherwise the khachapuri will turn out to be uneven in thickness. Just flatten the dough a little with your hands and put grated suluguni in the middle. Pinch the edges in the middle, forming a pouch. The dough should be a little sticky. For greater ease of use, you can lubricate your hands with vegetable oil.

14. When the edges are well molded, turn the “pie” over, seam side down.

15. Roll the cake with your hands, forming an even circle. Sprinkle the top lightly with flour.

Turn on the oven to preheat to 200 degrees.

16. Now you need to roll out the cake with a rolling pin into a thinner layer. Make the thickness to your liking. There will be air inside the cake, don't worry, this is normal. Then the cakes are pricked with a fork and there will be no swelling during baking.

17. Cover a baking sheet with parchment paper and place the formed tortillas with cheese on it. Prick the top several times with a fork.

Roll out the cake, place on a baking sheet and prick with a fork.

18. Brush the top of the khachapuri with a mixture of yolk and milk (1 yolk + 1 tbsp milk).

19. Sprinkle grated cheese on top of the tortillas, which will give a delicious crust.

20. Place the baking sheet in a well-heated oven at 200 degrees for 10 minutes. Then increase the temperature to 220 degrees and bake for another 5 minutes.

21. The finished khachapuri will turn out very tasty, tender, airy, juicy, with a crispy crust. The melted cheese in the middle stretches out. For cheese lovers, this pastry is a godsend.

Cook according to this simple recipe khachapuri with cheese and you will be very pleased with the result! And for dessert, bake tartlets according to this recipe. This is an amazing dessert!