The hostess Galina teaches to cook good gypsy khachapuri from a thin dough and with generous filling

Foodblogger and great hostess Galina generously shares her recipes, secrets and never ceases to amaze. This time she taught to cook appetizing gypsy khachapuri with meat from thin dough and with generous filling.



Khachapuri with meat That is the reason to be surprised, even without taking up cooking. Firstly, khachapuri is a classic dish of Georgian cuisine, pastries in which the fillings by weight are almost twice as much as flour. Secondly, it would be appropriate in this case to take the name of baking in quotation marks. That's right. khachapuri It consists of two Georgian roots: “hacho” – cheese and “puri” – bread. So khachapuri with meat is a culinary illusion, a paradox. But tasty, fingers close...



And for such a curiosity you will need:

• 500g flour
• 150g of water
• 1 tsp sugar
• 1 tsp salt
• 6g dry yeast
• 3 tbsp vegetable oil
• 50g sour cream
• 40g butter
• 150g milk

For the filling, take:

• 600g of meat
• 200g lard and internal fat
• 200g onions
• 2-3 teeth. Garlic
• 1 tsp salt
• peppery

Galina, before preparing any dish, prepares and measures the necessary products and arranges them so that they are at hand - then everything goes much faster.

Preparation

1. You start with a test. Pour dry yeast and sugar into slightly heated water, stir. In a bowl or a large cup sift flour, make a depression in it, pour warm milk with salt, add sour cream and foaming yeast. You start stirring with a spoon.
2. As soon as the dry and liquid products are mixed, add vegetable oil and continue to interfere with a spoon to a homogeneous mass. Then, having collected the dough clean from the walls of the dishes, you form a lump from it, cover the bowl with film and leave it for 2-3 minutes.
   
   
   
   
3. Now 5 minutes stick your hand from the edge inside. The dough is not thick or liquid, obedient, elastic, does not stick to the hands. Cover the bowl with film and put in a warm place for an hour to make the dough fit. You can also enter the oven at a temperature of 30 ° C, not higher.

Hachapuri with meat: Filling Start to filling. Meat, fat (you can not take lard, then you need only internal fat was 200 grams), onions pass through the grinder, garlic through the press or rub. Salt, pepper to taste and mix well, like mince. And - also under film, but not in the refrigerator, but in a place cooler.



Did the dough go up about double? You lubricate the dry table with vegetable oil, palms also and knead the dough on the table, already with both hands. About 5 minutes. Now split it in half. Half again under the film, and the one on the table, divide into 4 equal parts, roll them balls and cover the film until you divide the filling into portions. Half and four parts each half of the filling. It will turn out 8 blanks for two standard batters, since "khachapuri" should be placed at a distance from each other. You put parchment on the baking pan. You knead a portion of the dough evenly, like you roll a round cake. In the center you put a ball of filling and, connecting the edges of the cake, as if in a knot, firmly sculpt the seam. Check to see if the dough is solid, and you put the ball with the filling on the table with the seam down. With your palm, you press it against the table to make a cake with a diameter of about 12 centimeters. And so with every piece. It will fit 4 pieces of khachapuri. Cover them with film for ten minutes. Now you lubricate the cakes with a whipped egg. With your finger, you make a hole in the middle of each and plant a batter in an oven heated to 250 ° for 10-12 minutes.



While preparing the second portion, the house is filled with such an appetizing aroma that if at home children, husband, other household members, all gather in the kitchen. And don’t be surprised if your neighbor comes running for a minute.

Is it time? Hot khachapuri is quickly lubricated with butter... Here they are. Thin dough, juicy meat a lot. It is impossible to resist...

One word, master! And Galina, and you.
And Georgians, probably, such pastries would be called Khortsipuri (meat + bread). Cheers!