Khachapuri in Adjarian style - a real Georgian recipe

Georgian cuisine is one of the oldest cuisines in the world. Many traditional Georgian recipes were invented back in the second millennium BC, including imeruli. This dish, like many others, has become widely known throughout the world. In 2010, Georgia patented a real classic recipe.

Khachapuri is a traditional homemade Georgian dish, which is nothing more than a cheese pie.

There is no single version of this dish. There are many regional cuisines in Georgia, so there are different types of flatbreads: Adjarian, Imeretian - Imeruli, Megrelian - Megruli, Rachinsky and others. This article will tell you how to cook khachapuri with cheese and give a clear recipe with photos.

Filling

First you need to understand what is included in the filling for khachapuri with cheese. The classic version includes only young brined milk product from Imereti, the historical region of Western Georgia.

However, in addition to the traditional method of preparation, there are many variations. These are baked goods made with various cheeses (Adyghe, Suluguni, processed, sausage, smoked). In addition to them, chicken, sausage, boiled eggs, herbs, onions and garlic are often added.

Dough

The classic recipe assumes unleavened unleavened dough made with matsoni.

Matsoni is the name of a fermented milk drink of Armenian and Georgian cuisine. Outside the Caucasus, it, like Imeretian products, is difficult to obtain. Instead of matsoni, you can use TAN or kefir (1%) in the same proportions. They are also prepared with yeast and even puff pastry. In some versions, the pies are fried, in others they are baked.

Classic version

Georgian khachapuri with cheese is matsoni dough and Imeretian filling.

Ingredients:

500 grams of matsoni;
4 eggs;
A whisper of baking soda;
800-1100 grams of flour;
600 grams of Imeretian cheese;
Salt.

Advice: “Different types of flour require different quantities, so it is impossible to give an exact gram and you will have to act “by eye.” It should be added in portions. If there is too little, the workpiece will be liquid, and if it is too much, it will be hard.”

Cooking process step by step:

In a deep container, mix matsoni, 3 raw eggs, sifted flour and soda.
Mix, cover with a towel, let stand for half an hour.
After this period, remove from the container, first sprinkling the work surface with flour.
Divide into 8 parts with a knife and roll out each with a rolling pin.
Mash the Imereti cheese by hand or with a fork, break a raw chicken egg, add salt and stir.
Place the filling on one circle, not reaching 1.5 cm from the edges. Cover the top with the second circle. Pinch the edges.
Heat a frying pan of the desired diameter without greasing it with oil. Place the pie in a dry, hot frying pan. You need to turn it over to the other side when the cake begins to swell.
It is better to serve the finished flatbreads to the table immediately after cooking.

Baked goods prepared using this method have their own unique taste. The pies come out very tender and tasty, and are easy to prepare. The dish turns out to be light, low-calorie, healthy and nutritious. Children love him very much.

This is a traditional cooking method that has been patented. To call khachapuri baked goods that include other ingredients: suluguni, processed or any other cheese product, chicken, meat, and so on, as well as those prepared not with matsoni, but with yeast, shortbread or puff pastry, is completely wrong from the point of view of Georgian cooking. But people have become so familiar with the name “khachapuri” for any cheese pies that it’s hard to argue with it. However, we must remember that any discrepancies with the classic recipe lead to a significant change in taste.

Khachapuri in Georgian: step-by-step recipe with photos

All ingredients are ready. Let's start cooking.

into a deep bowl , pour matsoni (or its substitute) with milk into it, add baking powder .

regular soda instead , and there is no need to extinguish it, since lactic acid is an excellent alternative to vinegar.

Add the melted , mix and, gradually adding sifted flour , knead the dough.

It should not turn out hard and sticky .

To ensure that the dough reaches the desired consistency and rises well, set it aside for 15-20 minutes, covering it with a towel . While the dough is resting, you can start making the filling.

To do this, grate the cheese on the coarsest grater . Georgians say that it would be best to crumble it with your hands, since in this case there is no mixing of the textures of the dough and the filling. If you want, you can try, but it’s still more convenient to grind suluguni on a grater.

Roll out the dough into a circle, the diameter of which should be about five centimeters larger than the bottom of the pan. Place the cheese filling in the center.

After this, carefully connect the edges of the circle (you will get a “bag”, as in the photo) and pinch them well.

Now turn the dough over with cheese , make a hole and roll it out to the desired diameter.

Most often, Georgian khachapuri is baked in a frying pan without oil , but you can also bake it on a baking sheet in an oven preheated to 200⁰C.

In the latter case, it is advisable to brush the flatbread with beaten egg to form an appetizing crust. Khachapuri is baked for about 15-20 minutes.

Taking out the baking sheet, cover the finished pie with a towel for a few minutes, and then serve. By the way, khachapuri is very tasty when served cold.

Khachapuri with suluguni - recipe with photo

There is a very persistent myth that real imeruli in Georgian style is made with suluguni. This is a pickled Georgian dairy product from Samegrelo. Since it is the second most popular in Georgia, this myth has appeared. But as mentioned above, traditionally Imeretian products go to Imeruli, which are not sold in Russia and in many other countries.

Therefore, many housewives around the world have already fallen in love with cooking imeruli with suluguni. Another snag is that the suluguni sold in stores bears little resemblance to real Georgian. In general, Georgians themselves believe that only filling that can be crushed by hand is suitable for imeruli. And if the baked goods contain a filling that needs to be grated, then it’s difficult to call it imeruli. Therefore, many lovers of Georgian cuisine, not having real soft cheese on hand, add cottage cheese or feta cheese to the existing cheese.

Lazy khachapuri

Cooking khachapuri with cheese, although not a complicated process, still requires a lot of time. However, if you cannot spend several hours cooking, but want to please your household with delicious flatbreads, a lazy recipe will come to the rescue.

The beauty and simplicity of the recipe is that you don’t need to wait for the dough to sit, you don’t need to roll it out, grind the filling, or form flat cakes. Everything is done much faster, but it turns out no less tasty.

Ingredients:

200 grams of any cheese;
2 eggs;
4 tbsp. l. flour;
0.5 tsp. baking powder;
150 grams of sour cream;
greenery.

These flatbreads are prepared literally in two stages:

Combine all the ingredients prepared in advance in a bowl. If you take unsalted foods, you will need to add salt to the mixture. All is ready!
It is better to choose a frying pan with a small diameter to make it easier to turn over. Before frying, the frying pan must be greased with oil. Pour the mixture into a heated frying pan and fry, covered, until golden brown on both sides.

It turns out to be a very tasty, quick dish that can feed the whole family. Fast and easy!

Authentic Georgian Adjarian khachapuri recipe step by step

There are several types of this hearty dish in Georgia. We'll try the rest of the recipes soon. And they all differ from each other not only in ingredients and method of preparation, but also in appearance.

In our case, these are Adjarian khachapuri. They are also called boats. Indeed, in appearance they are somewhat reminiscent of boats. And thanks to this, khachapuri can even be served on a festive table. Do you agree?

Ingredients:

For the test:

Flour - 500 gr;
Egg - 1 piece;
Vegetable oil - 40 g;
Milk - 180 ml;
Water - 180 ml;
Dry yeast - 1 tsp;
Salt - 0.5 tsp;
Sugar - 1 tbsp.

For filling:

Suluguni cheese - 300 gr;
Eggs - 4 pcs;
Butter.

Khachapuri with melted cheese

This is another simple variation of the famous Georgian imeruli. This time, the base filling will be processed cheese. These flatbreads turn out very tender and juicy.

Ingredients:

250 grams of margarine or butter;
4 eggs;
4 packages of processed cheese, 100 grams each;
6 tbsp. l. sour cream;
half tsp quenched soda;
2.5-3 cups flour;
4 onions;
garlic, herbs - optional.

Recipe:

You need to pour all the flour into the container, add chopped melted butter there, grind with your hands or a mixer into a homogeneous mass. Add soda, sour cream, 2 eggs, salt. The workpiece needs to be placed in the refrigerator for 1.5-2 hours.
While the preparation is infused, you can prepare the filling. Peel the onion, chop it, fry in a frying pan until golden. Grind the cheeses by hand or using a grater, add onion and 2 raw eggs, add salt and stir. To make the imeruli tastier, a good housewife would add garlic and herbs.
After 1.5 hours, the dough can be taken out of the refrigerator; it must be divided into two parts and each rolled out. If the workpiece turns out to be larger than the existing baking tray, then you need to divide it into 4 parts and you will get two large tasty khachapuri. Place the filling on one of the parts, not reaching a couple of centimeters to the edge, and cover with the other half on top. Pinch the edges well, otherwise the contents will leak out.
Preheat the oven to 200 degrees. Place the resulting product on parchment paper or a baking sheet greased with vegetable oil and bake.
Ready-made flatbreads can be served with sour cream or other sauce.

Khachapuri with cheese

for the dough: 300 g flour 1 cup matsoni 2 chicken eggs 1/4 tsp. salt

for filling: 500 g Imeretian cheese 1 chicken egg 50 g butter

Let's start preparing khachapuri with the filling: crumble or grate the cheese on a coarse grater, and mix it thoroughly with the beaten chicken egg and melted butter. Form small balls from the filling and put them in the refrigerator - according to the rules, they should be given some time to mature.

Knead the dough, adding a little more flour if necessary. You should have a loose dough that won't stick to your hands. Knead the dough for 10 minutes until it becomes elastic and divide it into eight equal parts (or less if you have a really large pan). Form each part into a ball.

When preparing the dough, matsoni can be replaced with yogurt, kefir or sour cream. For the filling, you can take any pickled cheese - Adyghe, Suluguni, feta cheese or even mozzarella. Adjust the saltiness of the filling depending on the type of cheese you use.

Roll out each dough ball into thin sheets about 3mm thick. Divide the filling into equal parts, spread it onto the surface of the dough, cover it with another layer and pinch it. Bake the khachapuri over moderate heat in a cast-iron frying pan greased with oil - about 8 minutes on one side under a lid, and the same amount on the other side without a lid. Brush the finished khachapuri with melted butter and serve.

Khachapuri is a culinary symbol of sunny and hospitable Georgia. There are a lot of recipes on how to make a delicious flatbread with cheese, but in any cooking method, the main and decisive factor is the properly kneaded khachapuri dough.

Khachapuri with cheese made from yeast dough

Not everyone will like the traditional recipe for making matsoni dough, due to the scarcity of this drink outside the Caucasus region. And most housewives are more accustomed to working with yeast dough. Therefore, recently, imeruli is very often prepared with yeast. This dish turns out to be much higher in calories than its traditional counterpart.

Ingredients:

450-500 grams of flour;
150 ml water;
100 ml milk;
1 egg;
2.5 tsp. Sahara;
2 tsp. dry instant yeast;
30 grams of butter;
450 g of any hard cheese (regular Russian cheese is perfect);
Salt;
1 egg yolk.

Step by step recipe:

Pour milk and water into a saucepan and place on low heat. Heat without bringing to a boil. Pour dry yeast and granulated sugar into the warm mixture. Mix everything well. Place in a warm place for half an hour for the yeast to rise.
Melt the butter over low heat and cool slightly.
When the yeast is activated, pour it into a mixing bowl, break the raw egg and melted butter into it, and stir. Then pour flour into the container and add salt. Knead. Cover with a napkin to prevent it from airing and place in a warm place for 1.5-2 hours. You can knead not only by hand, but also using a bread machine or other kitchen appliances.
Next you just need to grate the cheese. Add salt if necessary. Advice: “It is better to grind the filling on a fine grater for a more uniform consistency.”
When the dough has risen, divide it into 4-6 parts. Roll each of them into a circle. Place the filling in the middle of the dough. Collect the flatbread in a bag. Turn the bag over so that the pinched side is at the bottom, and carefully, without allowing it to tear, roll it into a circle, 1-2 cm thick. Do the same with the remaining blanks. The result will be 4 or 6 small cakes.
Heat the oven to 190-210 degrees. Moisten a baking sheet with sunflower oil and place the flatbreads on it. Make small holes in each cake with a fork to prevent the cake from rising and tearing during baking. Brush the top of each flatbread with egg yolk for a golden crust. Bake until the dough is ready, about 15-25 minutes, depending on the oven power. Ready-made pies are usually brushed with butter before serving.

It turns out to be a very filling and tasty lunch for the whole family. But, I must admit, such pastries are more reminiscent of Russian cuisine than Georgian.

Khachapuri in Adjara

We will start our article with the world famous and beloved khachapuri recipe. The bread part turns out to be very soft on the inside and crispy on the outside, and its taste is ideally complemented by several types of cheese and egg. Khachapuri turns out incredibly tasty and is not that difficult to prepare.

Here's what we need for cooking:

For the test:

Salt 1 tsp;
Dry yeast 1 tsp;
Sugar 1 tbsp;
Flour 3.5 cups;
Water 1 glass;
Milk 1/2 cup;
Olive oil 1 tbsp.

Filling:

Regular cheese 1.5 cups;
Mozzarella 1.5 cups;
Feta cheese 1.5 cups;
Eggs 5 pcs.;
Butter 1 cube.

Khachapuri in Adjara

Preparation:

In a large bowl, mix: salt, yeast, sugar and sifted flour. Heat water and milk in saucepans without bringing to a boil. Then pour them into the container with the dry ingredients. Start kneading the dough with a spatula until it becomes smooth and elastic. Add the butter to the dough and knead for another minute, best done with your hands.
Pour a little olive oil into the bottom and sides of a deep bowl. Place the dough in a bowl and cover with cling film. Place the bowl in a warm place for about 1 hour until the dough has doubled in size. Remove the cling film and press the dough with your hands several times, stir it a little. Cover again with film and leave in a warm place for another 30 minutes.
Meanwhile, combine regular cheese, feta and mozzarella in a bowl. It is best to grate all cheeses on a fine grater.
Remove the dough from the bowl and turn it out onto a floured surface. Then cut it into 4 equal parts. Spread each piece of dough into a circle about 25 cm in diameter. Then fold two opposite sides of the circle towards the center so that the circle takes the shape of a boat. Then carefully pinch the corners. Place the khachapuri on a baking sheet lined with parchment paper and generously grease it with butter or vegetable oil.
Fill each khachapuri with the cheese mixture. Beat 1 egg with a teaspoon of water, then brush the dough with it.
Bake khachapuri in an oven preheated to 200 degrees for about 15 minutes or until the crust turns golden brown. Make a well in the center of each khachapuri with the back of a spoon (about 7cm in diameter) and drop 1 egg into each well. Then add a few small pieces of butter to the cheese.
Return the khachapuri back to the oven and bake for another 5-6 minutes. The egg white should remain white but still fairly runny. You can take it out while it is still raw - thanks to the heat from the dough, it will easily finish cooking outside the oven. Right before serving, you can mix the cheese and eggs with a fork and serve your masterpiece immediately!

Khachapuri with cheese and egg - recipe with photo

Boiled eggs are often added to cheese pies.

Filling: grind 500 grams of any cheese, add 4 chopped boiled eggs, pour in one raw egg, add salt if necessary and mix.

Perform all remaining steps in accordance with the selected dough recipe.

Ready-made khachapuri with cheese and egg has an interesting taste. This recipe is perfect for those who want to experiment with the cooking process.

Puff pastry khachapuri with cheese: 8 delicious homemade recipes

Find the best verified recipes for puff khachapuri on the web resource of culinary delights 1000.menu. Prepare closed or open khachapuri in the form of a boat, envelope or pie. Make the filling from soft pickled cheeses, cottage cheese or a mix of soft and hard cheese. Vary your palate with aromatic southern greens. Cook in the oven or in a frying pan. In any case, it is an endless discovery of new tastes!

Of course, the easiest way is to buy ready-made puff pastry, but it will only make a distant resemblance to real khachapuri. In fact, making homemade puff pastry is not at all difficult. The secret of the Georgian delicacy is that the base of the dough is prepared with matsoni. But it is quite acceptable to replace it with kefir, fermented baked milk or sour cream.

The five most commonly used ingredients in puff khachapuri recipes:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Eggs	157	12.7	10.9	0.7
Puff pastry	400	6	25.9	34.8
Hard cheese	366	24.1	29.5	0.3
Brynza	260	17.9	20.1	0
Chicken eggs	80	12.7	10.9	0.3

Interesting recipe: 1. Prepare the dough. To do this, mix fermented baked milk, egg, salt, sugar and baking powder. Add sifted flour. 2. Knead the elastic dough. 3. Cover it and let it rest a little. 4. Pour the rest of the flour onto a dry surface, cut the frozen butter on top and chop the whole mass with a wide knife until a homogeneous mass is formed. 5. Roll the butter crumbs into a ball and cool it. 6. Roll out the unleavened base. Place oil on top. 7. Roll up like a sheet and roll out again until the dough becomes homogeneous. 8. Roll and roll out again. 9. Repeat the procedure 5-6 times. 10. Cool the finished dough. 11. For the filling, mix grated cheese, cottage cheese, finely chopped herbs (basil, cilantro, dill, parsley). Spice up. 12. Roll out the dough at least a third of a centimeter thick. 13. Cut into square layers. 14. Place the filling in the center of the squares. 15. Pinch the edges, forming triangles. 16. Fry on both sides until browned.

Five of the fastest puff khachapuri recipes:

Name of the dish	Cooking time	Calories kcal per 100g	User rating
Yeast-free khachapuri made from puff pastry	45 min	345	+14
Adjarian khachapuri made from puff pastry	1 hour	249	+15
Khachapuri puff yeast	1 hour	346	+17
Khachapuri puff with cheese and cottage cheese	1 hour 15 minutes	294	+13
Khachapuri with puff pastry cheese	1 hour 20 minutes	290	+12

Helpful tips: • The most delicious khachapuri is obtained if the filling is prepared from several types of cheese. • Khachapuri with cheese can be baked in the oven or fried in a frying pan.

Khachapuri with cheese and herbs

By adding various greens to the filling, you can diversify the taste and give your usual baked goods a new twist. For cheese pies, dill, parsley, basil, green onions, leeks, arugula, sorrel, spinach, celery, and garlic are perfect. Everything you can find in the garden or in supplies. Properly selected greens will surprise even the most sophisticated chefs.

The greens must be washed well, dried and finely chopped.

Tip: “You can also use dried herbs, but fresh ones will give a richer taste and aroma.”

Thus, given that Imeruli has a history of more than four thousand years, it is necessary to respect and honor the real traditional Georgian khachapuri recipe. Every housewife knows how to cook khachapuri with cheese in Georgia. Real imeruli are flatbreads, the dough of which is aged in matsoni (you can use kefir). To the question: “What kind of cheese is added to khachapuri?”, any Georgian will answer - only from Imereti.

As you can see, cooking is not at all difficult. You don't even need a video recipe for this. Everything is extremely simple and clear. To prepare this dish you do not require any special culinary skills.

Types of khachapuri with cheese (Georgian cuisine)

Real baked goods are made from yeast dough. In various regions of Georgia, people prefer to prepare the national dish in their own way. Some Georgians knead yeast dough, others - puff pastry, and still others - kefir dough.

There are an incredible number of types of such baked goods in the world. For example, Adjarian is an open khachapuri with cheese and an egg on top. However, the Tbilisi one is considered to be a classic variation. This is closed khachapuri with hard cheese.

Kudbari occurred in the northern part of the country - Svaneti. This is a lush pie with juicy veal, herbs and Adyghe cheese. Some Georgians prefer to cook kudbari without meat. In the eastern regions, baked goods with cheese are often called lobiani. Its peculiarity is that the dough is prepared with kefir or low-fat milk. Traditional lobiani contains boiled beans, but they are also often replaced with suluguni. In Georgia, it is customary to add chhenta to baked goods.

Khachapuri also has a variety of forms. It can be in the form of a flat cake (round, triangular, square), or it can look like a pie.

Below we will look at recipes for Adjarian and Tbilisi baked goods.