Selection Recipe Hachapuri

There are two things you should definitely do in Batumi: walk along the promenade and try the real ones. Georgian khachapuri. Khachapuri are as integral part of Georgia as the sea, wine and kebab.

And Georgian cuisine Not just delicious, but delicious. Huge portions, various sauces and cheeses, unusual sweets. Gourmet paradise!

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Khachapuri with cheese in the oven But which khachapuri are the most-most? There's no definitive answer. Adjarian, Imeretian, Magrel, guruli, penovani - all good. Nutritious cakes are eaten quickly and imperceptibly.

Today. "Site" I will tell you 6 recipes of traditional Georgian pastries. In the original, all khachapuri cooked with imeretin or suluguni. But outside Georgia, due to their absence, you can use any cheese: brynza, mozzarella and even cottage cheese. And bake in the oven or fry in the pan.

Guri Khachapuri (guruli gvezel)



They're baked from yeast-dough as a crescent. Filling: cheese and chopped egg.

The ingredients

• 400-500g flour
• 500g sulugun
• 200ml kefir
• 100 ml of water
• 4 eggs
• 11g dry yeast
• 1 tbsp sugar
• 1 tsp salt
• 50g butter
• 1 tbsp sour cream

Preparation

1. Start with the opar: in warm water dissolve sugar and yeast. Add kefir, butter, salt and flour. Mix soft dough and put it in a warm place for 2-3 hours. Twice the dough in that time.
   
   
   
   
2. For filling boil hard-boiled 3 eggs and cut cubes. Suluguni sodium on a large grater. In some versions of the recipe, the egg is not cut, but put in khachapuri whole.
3. The dough is divided into 6 parts each thinly rolled. Place part of the filling on one side of the test and cover the second. Connect the edges any way you want.
4. Form a crescent and lay out the workpiece on a pan lubricated with vegetable oil. Cover with a towel and let the blanks come.
   
   
   
   
5. Meanwhile, mix the egg and sour cream. Lubricate this mixture of khachapuri and send to the oven, heated to 170 degrees. Bake for 15-20 minutes until the blush crust.

Khachapuri in Adjara



The ingredients

• 150ml matzony or kefir
• 150 ml of water
• 5-6 tbsp flour
• 100g butter
• 12g dry yeast
• 150g sulugun
• 150g brynx
• 8 eggs
• 1 tsp salt
• 3 tbsp sugar
• greenery

Preparation

1. In a heated mixture of matzoni and water, dilute sugar and yeast. Add the softened butter and salt. Mix soft dough, adding portions of sifted flour. Let the dough come in for 30 minutes.
2. Suluguni and brynza rub on a large grater and stir. 50 g of cheese mixture set aside, and mix the rest with 3 grated boiled eggs (leave one egg raw). Egg-cheese mixture divided 4 parts and each roll into a ball.
   
   
   
   
3. The dough was divided into 4 parts and each rolled into an oval cake about 7 mm thick. On two long sides is a mound of previously deposited cheese.
4. Wrap the edges so the cheese ends up in the sides. Form a “boat” with a rather long “feed” on both sides.
   
   
   
   
5. Inside the "boat" lay out the filling and evenly distributed on the test. In the center of the filling, make a wide recess so that the egg yolk fits there.
6. Place the blanks on the counter and let them stand for 15 minutes. Before sending to the oven, lubricate the khachapuri with a whipped yolk.
7. Bake khachapuri for 10-15 minutes in an oven heated to 220 degrees. Then take out the pastry and in each "boat" pour 1 yolk (you can and the whole egg).
   
   
   
   
8. Send back to the oven for another 5-7 minutes so that the egg “captures”.
9. In hot khachapuri, put 0.5 tsp. butter, sprinkle with greens and serve to the table.

Imeretin Khachapuri Ingredients

• 500ml matzony or kefir
• 200 ml of milk
• 4 eggs
• 175g melted butter
• 800-1000g flour
• 10g dry yeast
• 1 kg of Imeretian or any other brine cheese
• 75g butter
• 1 tbsp sour cream
• 1 tsp sugar
• salt

Preparation

1. Dilute sugar and yeast in warm milk. Add 1 tbsp flour and put in a warm place for 15 minutes.
2. In the yeast mass add mazoni (kefir), egg and half flour. Portions add the remaining sifted flour, 100 g of softened butter and salt. 529190
   
   
   
   
3. Put the dough in a warm place. In an hour, put it away and leave it for another hour.
4. In the meantime, prepare the stuffing. Sodium cheese on a coarse grater, add the egg and mix with 75g of butter.
   
   
   
   
5. Divide the dough and filling into 6 parts. Roll each part of the dough in a flatbread 1 cm thick. Put the filling on it, leaving 3-4 cm from the edge. Connect the edges, turn the pinches down and once again roll to a thickness of 1 cm.
   
   
   
   
6. Grease khachapuri with a mixture of yolk and sour cream, pricked several times with a fork. Bake in the oven for 20-30 minutes at a temperature of 200 degrees or on a dry pan under the lid for 5-7 minutes on each side.
7. Hot khachapuri fold on a plate on top of each other, abundantly lubricating with melted oil.

Khachapuri in Meghrel (Meghrel)



Principle of preparation khachapuri It is identical to Imeretian cooking (see above). This pastry is round too, but besides the cheese inside, there is also cheese on top.

If khachapuri You can fry in a frying pan, then the muggers need to be baked in the oven. A blank cake with filling from any brine cheese should be lubricated with a whipped yolk, and sprinkle suluguni on top.





Bake for about 20 minutes in an oven heated to 220 degrees. To prevent the cheese from burning, cover the cakes with parchment or foil.

This type of khachapuri is made from layered dough. The filling, as usual, is cheese, sometimes with greens.





The ingredients

• 500g puff dough
• 100g brynza
• 300g sulugun
• 2 eggs
• 100g butter

Preparation

1. Sodium suluguni and brynza. Add softened oil, 1 egg and stir well.
   
   
   
   
2. Divide the dough in two. Each roll with a thickness of 3-4 mm. You should have two squares.
3. Each large square is divided into four small squares and smear them with protein. In the center of a small square, lay out 2-3 tbsp. l. filling and pinch the edges. Then roll the blank again and collect the corners in the center.
   
   
   
   
4. Grease the khachapuri with a whipped yolk, lay it on a bowl and bake it in the oven at a temperature of 180 degrees until ready.

Often under the concept of “khachapuri” falls pastries with beans or meat. Sharp.pie And fried onions are called lobiani, round cake with potatoes and cheese - habisghini, mincemeat - Kubdari.

Kubdary is sometimes called khachapuriAlthough it is not exactly khachapuri, since the filling is meat. Bake kubdari in the form of large and small round cakes or triangular pies.





The principle of preparing the test is the same as that of Imeretian khachapuri (see recipe above). So we'll tell you, how to make a filling (Spices are very important) and how to make cakes.

Filling ingredients

• 700g pork
• 2 large bulbs
• 150g salted pork lard
• 1 tsp Utzho-Suneli
• 1 tsp dry ajiki
• 1 tsp ground curing
• 2 cloves of garlic
• hot pepper, salt to taste

Preparation

1. Mix yeast dough like Imeretian khachapuri and put it in a warm place for 1 hour.
2. Meanwhile, prepare. meat-stuff. Meat, lard and onions cut in small cubes, garlic plates. Stir well, salt, pepper and add the other spices. Leave it for 30 minutes.
   
   
   
   
3. Divide the dough into pieces of about 200 g and roll each into a 0.5 cm thick tortilla. Put a filling in the middle of each cake.
4. Put the edges of the flatbread together, pinch it and put it on the pan with a seam down. In the top layer, make a hole in the center.
   
   
   
   
5. Bake for about 20 minutes in an oven heated to 180 degrees. Ready kubdari put on a towel, lubricate with melted butter and cover with a second towel for 15 minutes.

In addition to the classic achma of puff dough and cheese khachapuri, there are many other associations in Georgia, about which few people know. Be sure to visit this country to get acquainted with the national cuisine and see the beautiful places.

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