Georgian cuisine is very tasty, and probably its most famous representative is Adzhar-style khachapuri. There are plenty of options for making such a snack. In our article we will look at the most popular recipes, as well as share the secrets of proper cooking.
Cooking khachapuri at home
The cooking process consists of several stages. It is very important to make a truly delicious dish, carry them properly. Before you start cooking khachapuri, first pick up all the necessary products, and you need to take only fresh and high-quality.
Next, you need to prepare the dough and give it the shape of a boat, put the filling, bake in the oven. Let's take a closer look at the most important stages.
Dough
There is no single recipe for making dough, but ideally it should be done on matsoni (Georgian product that is responsible for fermentation).
Some use ready-made yeast or puff pastry, but in any case it is better to do it yourself.
The consistency should be such that the dough was elastic, elastic, slightly sticky to the hands, but at the same time it was well separated from the dishes. After cooking, you need to set it aside for at least an hour.
Filling
It is best to use Imereti cheese, which has a moderate salt content and softness, to make khachapuri. Unfortunately, it is quite difficult to find it, because for preparing the filling you can take Suluguni and Adygei cheese in equal proportions.
An important point: a couple of minutes before cooking, remove the dish from the oven, make a small depression in the middle and break an egg, and it is advisable not to damage the yolk.
This is what distinguishes Adzhar-style khachapuri from other types of this snack. The yolk will be liquid, mixed with cheese. Eating khachapuri is very simple: the edges of the baking are torn off and dipped into the filling.
Adzhar Classic Khachapuri Recipe
To prepare this dish you will need the following ingredients:
300 g of flour;- 250 ml matsoni;
- some soda;
- 4 eggs (+1 yolk);
- 0.5 teaspoon salt and sugar;
- 60 g of oil;
- 250 grams of cheese (better, of course, Imereti).
300 g of flour;Preparation is carried out according to the scheme:
- Beat in flour, sifting one egg in advance, add salt and sugar, half a slice of butter, matsoni, soda. Knead the dough, cover the container and leave to heat for half an hour. Then punch again and leave for half an hour. Divide the dough into three equal parts.
- Grate the cheese, mix with the yolk, leave for 15 minutes.
- Each piece of dough needs to be rolled out into a small cake about 1 cm thick. On both sides you need to twist the tubes from the edge to the center. It is important to pinch the tips well.
- Then make the dough from the boat, put the stuffing inside. The oven must be heated to +220 degrees. Bake the cakes for 15 minutes, after which you need to pour the egg inside and then send it to the oven again.
Option with Suluguni and Adyghe cheese
In this recipe, the dough is prepared in the same way as in the classic, but other cheeses - Adyghe and Suluguni will be used as a filler. As a result, the taste of khachapuri will become more salty, the filling itself will be pleasantly stretched.
Ingredients are as follows:
3 eggs (+1 protein);- 20 g butter;
- 0.5 teaspoon of sugar and salt;
- 50 ml of milk;
- 100 g of cheese;
- 350 g of flour (of which 50 g per powder);
- 100 ml matsoni;
- soda.
3 eggs (+1 protein);The preparation method is as follows:
- You need to take a deep dish, mix the salt and egg, sugar, add the yoghurt and mix well. Pour soda, flour into the container, knead the dough. It must be left under the towel for half an hour.
- Beat the milk and egg whites, add the grated cheese.
- Divide the dough into two parts, roll the cakes, roll them in the form of boats.
- In the center of the boat you need to add half of the filling.
- Heat the oven to +220 degrees, bake cakes for 20 minutes. Five minutes before cooking, get khachapuri and pour one egg there.
Instead of cheese, cottage cheese is tasty and easy.
When cooking khachapuri, it is not necessary to use cheese as a filling - you can take cottage cheese by adding a little suluguni to make a more salty dish. Such baking will be very tasty, tender and juicy.
To prepare, take such ingredients as:
- 250 ml of milk;
- 4 eggs;
- 500 g of flour;
- 300 g of cottage cheese;
- 90 g butter;
- 5 g dry yeast;
- 0.5 teaspoon salt and sugar.
First you need to dissolve shivering, sugar and salt in milk. Let the mixture stand for a bit, then add an egg, flour, knead the dough and leave it for an hour. While the dough is infused, you need to grate the cheese, mix it with cottage cheese, butter. When the dough fits, it should be divided into three equal parts, making from each cake up to 1 cm thick.
Carefully spread the filling over the cakes so that the edge is about 1.5 cm, roll the boat. Baked khachapuri in the oven at a temperature of +220 degrees.
Khachapuri with meat - a hearty snack on the table
Despite the fact that the original cakes, which are prepared in Georgia, do not add meat, this snack will be very nutritious and tasty, but due to the high caloric content, you can use khachapuri for dinner.
To prepare you will need the following ingredients:
1 onion;- 200 ml of water;
- 250 g minced meat;
- 250 ml of milk;
- 4 eggs;
- 60 g of Imereti cheese and suluguni;
- 50 g cilantro;
- 700 g of flour;
- 1 clove garlic;
- 50 g of oil;
- 5-7 g yeast.
1 onion;The process of making khachapuri is very simple:
- Take the sifted flour, mix with salt, yeast, butter, add water and milk. You can add 20 g of vegetable oil. Knead the dough and leave for an hour, covering the container with film and a towel.
- In oil, fry finely chopped onion, add garlic, cilantro, salt.
- Preheat oven to +200 degrees.
- Mix the minced meat with cheese, a mixture of onions and cilantro.
- Divide the dough into 4 flat cakes, make a boat out of them, put the filling in the middle and send it to the oven.
Some important tips
If you want to make a tasty and satisfying dish, remember the following tips that we have collected from famous chefs:
If you take too salty cheese, such as cheese, you should soak it in water for 1.5 hours. And to get the salt out of the product, you need to cut the cheese into small pieces about 2 cm wide.
When preparing the dough, watch its consistency; it should be like thick sour cream.
There is a very simple recommendation: you need to take three times less water than flour. But if the dough turned out very thick, you can pour a little water.
If you want to make matsoni, you can make it yourself. Heat 3 liters of milk, add two spoons of kefir there, close the container with a lid, wrap in a terry towel. In this form, the milk is left for at least 5 hours, then put in the refrigerator. Can be used when the mass hardens.
If you use yeast, it is best to check them in advance for quality, otherwise you can just spoil the dough. In a deep bowl, pour 50 ml of warm milk, add a spoonful of sugar, mix. Yeast crumble the yeast into the mixture, mix and leave in a warm place for half an hour. If the milk foams, it becomes airy, then the yeast is of excellent quality.
As we have said, it is best to use Imereti cheese, which is difficult to find outside of the mountainous Georgia. Therefore, in order to preserve the taste of Khachapuri in Adzhar, the following combinations should be used: suluguni and feta, feta and mozarella. Also suitable are hard cheeses mixed with salted curd.
To taste the dish turned out the same as in Georgia, you need to take the dough and the filling in equal proportions.
The classic ratio of dough and cheese is 1: 1. The very size of the "boats" can be any, but if you want crispy khachapuri, you need to roll the dough very thin.
