I brought recipes from Georgia, eat khachapuri for breakfast, lunch and dinner, a selection for a lazy hostess

Khachapuri is the national Georgian dish, without which no feast in Georgian houses and restaurants can do. There are as many khachapuri recipes as there are housewives in Georgia. Everyone has their own unique recipe. But one thing that unites this delicious meal is the dizzying aroma of freshly baked muffin with melted cheese. Today we will share lazy recipes of khachapuri with egg and cheese, khachapuri from puff, yeast dough and other types of this beautiful dish.



Khachapuri with egg and Khachapuri cheese in Adjar is one of the most famous Georgian dishes. At the same time, there are a huge number of recipes of various khachapuri in Georgia, and all of them are incredibly tasty. By the way, about how to prepare popular types of khachapuri, we once wrote. Yeast soft dough, inside of which melted cheese and liquid yolk is the top of culinary skill. To make it work, follow the recipe. From this number of ingredients, 4 hearty khachapuri is obtained in Ajar.



The ingredients

• 500g flour
• 150 ml of milk
• 150 ml of water
• 3 tbsp sunflower oil
• 7 eggs
• 10g dry yeast
• 1 tsp salt
• 1 tsp sugar
• 100g butter
• 350g sulugun
• 150g brynx
• green

Preparation

1. Ask for flour and add dried yeast to it, add sugar and salt. You can use live yeast, but they should be diluted in warm water with salt and sugar for 15 minutes.
2. Mix water and milk in soteinka and heated to room temperature. Mix the dry and liquid ingredients, mix the dough to uniformity with your hands. Then cover the dough with a towel and put in a warm place for 1 hour, after an hour add vegetable oil to the dough.
3. While the dough is infused, prepare the filling: boil hard 3 eggs, and suluguni and sodium brynza on a large grater.
4. Add vegetable oil to the dough and divide into 3 parts. Roll each piece so that it is not higher than 7 mm.
5. At the edges of the cake along the filling. Wrap the edges inside so you get a boat. Put the stuffing in the middle of the boat. Give the khachapuri 15 minutes and send it to the oven.
6. Bake khachapuri at 220 degrees 10-15 minutes before the blush crust. Now separate the proteins from the yolks and pour the yolk on each khachapuri. To catch the yolk, dopeki khachapuri in the oven for another 5 minutes.
7. Serve khachapuri hot with a slice of butter inside. Khachapuri is eaten in Adjara, tearing off a piece of side and dipping it into the yolk. It's delicious!

Lazy recipes are needed so that you can quickly throw everything into the pan and generally not spin in the kitchen when you want to eat tasty. This recipe resembles traditional Imeretian khachapuri.

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The ingredients

• 1 egg
• 160g flour
• 1 tsp baking powder
• 300g cheese
• 1 tsp salt
• 200 ml of milk

Preparation

1. Mix in a deep container sifted flour, salt, egg and milk.
2. Grate hard cheese on a coarse grater. Suluguni is usually used, but you can take any other. It'll still taste good. Add the cheese to the dough, mix the mass to uniformity.
3. Place the dough evenly on the pan. If you are not sure about the pan, lubricate it with vegetable oil, but it is better to use with non-stick coating.
4. On low fire under the closed lid fry khachapuri for 11 minutes. Then turn the cake over and fry it before the golden sides for 10 minutes under the lid.
5. If you did not use oil when frying, be sure to grease khachapuri with a piece of butter before eating. Bon appetit.

Fast khachapuri in the oven Megrelian khachapuri in the oven prepare faster than others. All you have to do is knead the dough. But if you are reluctant to play with the yeast dough, you can cheat a little. In this lazy recipe, we will use lavash. Lightning khachapuri is almost on your desk.



The ingredients

• 200g of lava
• 2 eggs
• 250ml kefir
• 150g brynx
• 150g hard cheese
• 1 tsp vegetable oil
• salt

Preparation

1. Put your eggs in a bowl and mix them with kefir.
2. Brynzu and hard cheese sodium on a large grater, mix it with kefir. And from two sheets of lavash cut two circles in size shape for baking.
3. Lubricate the form for baking with vegetable oil and put a whole sheet of lavash into it. Put a layer of filling inside and cover it with the first circle.
4. Pour out the remaining filling and cover it with the edges of lavash. On top lay out the prepared round lavash, pour the remains of the pouring and sprinkle it with cheese.
5. Bake khachapuri for 20 minutes in an oven heated to 200 degrees.

Khachapuri from Penovani puff dough - khachapuri with egg and cheese. They are prepared from a layered dough with a viscous filling quite quickly if you use the finished layered dough. We'll do that.



The ingredients

• 300g sulugun
• 500g puff dough
• 2 eggs
• 2 tbsp vegetable oil
• 2 tbsp flour

Preparation

1. On a large grater, sod the suluguni. Mix the cheese with 1 egg.
2. Sprinkle the table with flour and roll half the dough so that the dough thickness is not more than 4 cm. Cut the dough into 4 squares.
3. Put a filling on each square. Tightly pinch the edges of the khachapuri with an envelope.
4. Put the khachapuri on the pot and grease the workpiece with a whipped yolk.
5. Bake khachapuri at 180 degrees 12-15 minutes. Bon appetit.

Khachapuri from yeast dough Guri khachapuri with cheese and egg are prepared from a crescent-shaped yeast dough. Preparations are pretty easy. This is a godsend for those who love cheese and boiled eggs. It turns out to be hearty, tasty and quite useful.



The ingredients

• 900g flour
• 300 ml of milk
• 1, 5 tbsp dry yeast
• 30g butter
• 50g vegetable oil
• 6 eggs
• 500g cheese
• 1 tsp sugar
• 1 tsp salt

Preparation

1. Cook 4 hard-boiled eggs, and cheese (it is better to use brynza or mozzarella) sodium on the grater.
2. Mix 300 ml of warm milk with yeast. You can use water instead of milk.
3. Ask for 600g of flour in a deep bowl and make a depression in the flour. Pour liquid ingredients into the flour, add vegetable oil and 1 egg.
4. Mix the dough and leave it under the towel in a warm place for 2 hours. Then add the remaining 300 grams of flour to the dough and mix it to uniformity. Divide the dough into 4 parts.
5. Cover the blanks with film or towel, leave for 10 minutes. Then roll each piece into a thin layer and put cheese inside. Clean the boiled eggs and cut them in half. Put two halves of eggs in each cake.
6. Stick the edges of each cake to make a crescent. Lubricate the crescent with a whipped yolk and bake in an oven heated to 220 degrees for 15-20 minutes.
   
   
   
   

Of course, nothing compares to khachapuri cooked in the oven. But home options are so simple and affordable that it is a sin not to try to cook a delicious dish on the weekend. Remember that quick recipes are good, but the finished dough will always taste different from the cooked dough at home. What khachapuri with egg and cheese have you ever cooked?