Khachapuri in Adjarian style: an incredibly tasty dish

Step-by-step recipe for Adjarian khachapuri

Khachapuri, a flatbread with cheese, is loved not only in Georgia, however, in our country this word is used to describe a flatbread with meat, potatoes and other fillings, which is incorrect. Real khachapuri is prepared only with cheese; it is no coincidence that this word consists of two parts - “khacho” and “puri”, cottage cheese and bread. And flat pies with other fillings are more correctly called khychin. There is no one recipe for cheese flatbread - in every corner of Georgia this snack is prepared differently. The flatbread can be square, round, triangular, oval, open or closed, and even in the shape of a boat, filled with a filling of tender eggs, melted cheese and butter - this is exactly how Adjarian-style khachapuri is made, light and airy, which you want to eat immediately !

How do you eat khachapuri in Adjarian style?

Khachapuri must be served immediately, it is never reheated, it cannot be left for the next day, nor can it be cooked for future use. There are even special instructions on how to eat khachapuri correctly:

1. Break off the protruding tip of the boat with your hands.
2. Dip it into the egg, quickly stir the yolk with the main cheese filling.
3. Now you can eat a piece.
4. Next, break off small pieces from the sides and dip into the cheese-egg mixture.

There is no need to rush to eat khachapuri. As the filling cools, the flavor will change. Who knows, maybe in 10-20 minutes you will like this dish more?

Khachapuri dough: centuries-old traditions

It is interesting that the first khachapuri was prepared exclusively using unleavened dough made from water and flour. Nowadays, every Georgian housewife prepares her own dough for khachapuri - yeast, unleavened or puff pastry, but the classic is considered to be dough made with matsoni - Caucasian curdled milk. This fermented milk drink replaces yeast, but it is not so easy to find in Russia, so instead of matsoni you can use sour cream, kefir, yogurt or other fermented milk drinks.

Adjarian-style khachapuri cooked with matsoni is especially good when warm, but the next day it becomes not so tasty. Yeast khachapuri, soft and fluffy, can be eaten both hot and cold.

Matsoni, egg, vegetable oil, salt, sugar, soda and flour are usually added to the traditional dough. You don’t need to add a lot of flour - you should end up with a soft and slightly sticky mass, which you first leave for 15 minutes under a towel, and then make khachapuri. Yeast dough is made with dry or pressed yeast, with milk or water, but always with vegetable oil.

Recipe for kefir without yeast

A quick recipe for Adjarian khachapuri, which is prepared with baking powder. You can take kefir of any fat content.

Ingredients:

• 50 g vegetable oil;
• 70 g butter;
• 300 g cheese;
• 300 ml kefir;
• 7 eggs;
• 2 tsp. baking powder;
• 0.9 kg flour;
• 1 tsp. salt.

Preparation

1. Boil three eggs, chop, combine with suluguni or a mixture of cheeses (brynza is often added) and melted butter.
2. Salt kefir, pour in vegetable oil.
3. Combine baking powder with four cups of flour, pour into the liquid mixture, and begin kneading the dough. Add flour as needed.
4. Place the dough in a bag for 15 minutes; you can immediately divide it into four parts.
5. Roll out flat cakes into elongated shapes. Form them into boats. You can wrap a small amount of cheese in the sides, as in the classic recipe.
6. Place the filling into the boats, gently press down and make a small hole in the center.
7. Bring the khachapuri to readiness and finally break an egg into each pie. As soon as the whites have set, serve.

Dough recipes without yeast often do not contain sugar, but you can add it. Sand will improve the taste and also provide the products with a pleasant golden brown crust.

Cheese for real khachapuri

In the Caucasus, mature cheeses are never used for filling, as they stretch and, when cooled, acquire a completely different consistency. Khachapuri is prepared only with young cheeses such as Imeretian, mozzarella, feta, suluguni, feta cheese and Adyghe cheese, mixing them together, and if the cheese is too salty, it is soaked in water for 2 to 5 hours and cottage cheese is added. If you only have mature cheese or suluguni on hand and you decide to use it in the filling, also add cottage cheese to make the filling softer. In traditional recipes you can find advice to add an egg to the filling - it makes it pasty and tender. Greens and garlic in the filling are more modern inventions. Experienced chefs say that the most important secret of delicious khachapuri is to have a little more dough in the filling. In this case, the cheese is not grated, but broken with your hands or a spoon - as you like.

How to prepare the filling for khachapuri in Adjarian style

Young lightly salted cheese and an egg are traditionally added to the boats. It is unripe cheese that gives the desired consistency when baking and does not stretch too much.

Most often they use Imeretian cheese or suluguni, sometimes they are mixed in equal proportions. You can also fill khachapuri with Adyghe cheese or a mixture of mozzarella and feta cheese.

The amount of filling is designed for 6-7 boats.

What you need

• 1 kg cheese;
• 100 ml cold boiled water or 1 egg;
• 20 g butter + for serving;
• salt - to taste;
• 6–7 eggs.

How to make the filling

Grind the cheese on a coarse grater. Add water or 1 beaten egg for a smoother consistency. If the cheese is not very fatty, cut the butter and stir. Add salt if necessary.

At the end of baking, break an egg into each boat. The yolk should remain intact.

What can be added or removed

Smoked suluguni is sometimes used instead of regular suluguni. Garlic, tomatoes and herbs will also help diversify the taste. Chop a bunch of parsley, dill, cilantro, spinach or basil and stir into the filling or sprinkle on top.

Finely chopped tomatoes are usually placed on the dough, and garlic - two cloves is enough - is mixed with cheese.

You can mix the yolk with cheese or omit the egg at all at the last stage.

In general, don't be afraid to experiment.

How to make and fill boats

So, the dough has risen, the filling is ready - how to cook Adjarian khachapuri? The most crucial moment begins - divide the dough into fist-sized koloboks and roll each one into an oval-shaped layer. However, the balls can be of any size; some chefs even bake a huge khachapuri in the form of a pie and cut it into portions. If you want crispy pies, roll out thinly; if you like soft pastries, make a layer at least 1 cm thick. Next, pinch the edges, form a boat, fill it with cheese and let the khachapuri stand before baking, while at this time preheat the oven to 200 °C. By the way, khachapuri can not only be baked in the oven, but also fried in a frying pan in a small amount of oil.

So, brush the edges and sides of the pies with yolk, bake the boats with cheese for 15–30 minutes, depending on the oven power, the main thing is to form a golden brown crust. Take out the baking sheet with khachapuri, let them cool a little and pour an egg into the well, trying to preserve the yolk, put it back in the oven, time until the egg is ready, put a piece of butter in the center and taste immediately!

Homemade khachapuri in Adjarian style

How tasty is Adjarian-style khachapuri at home? This can be understood only by biting off a piece of tender dough, first dipping it into the cheese filling with egg and butter! These khachapuri are prepared in the oven from yeast dough or kefir dough; I don’t pretend to have an original recipe, I’ll just show you how I prepare them for my family. You too will be pleased with the result! Khachapuri is formed in the shape of a “boat”, the sides of which are also wrapped with cheese, in addition to the main filling - it’s delicious beyond words! Let's cook. Step-by-step recipe with all the subtleties of preparation in the video and text description below.

Ingredients for 2 pcs:

Khachapuri dough:

• wheat flour – 300 grams;
• warm (36-40 degrees) water – 180 milliliters;
• salt – 0.5 teaspoon;
• sugar – 0.5 teaspoon;
• dry yeast (fresh) – 5 (15) grams;
• vegetable oil – 1 tablespoon.

Filling:

• suluguni cheese – 350 grams;
• protein – 1 piece;
• flour – 0.5 tablespoon;
• water – 50 milliliters.

Additionally:

• yolk for greasing;
• yolk (egg) – 2 pieces;
• butter – 4 pieces.

Video recipe for step-by-step preparation of Adjarian khachapuri with cheese and egg:

Adjarian khachapuri with cheese. Step by step recipe

1. Add salt and sugar to warm water, stir until dissolved. Add the yeast, mix again, and leave for 5 minutes.

2. Sift the wheat flour into a bowl, pour in the yeast that has risen (a “cap” is formed) and mix with a spatula. Everyone's flour is different, if the dough turns out dense, then add another 1-2 tablespoons of warm water.

3. Knead the dough on the work surface for 5-7 minutes, then add vegetable oil, continuing to knead.

4. Place the soft and non-sticky dough in a bowl, having previously greased it with oil. Cover and put in a warm place for 40-60 minutes. If you have time, you can knead the dough after this time and leave it for another 40 minutes.

5. Grate the cheese on a coarse grater; you can also pass it through a meat grinder. Add the white of one egg, leaving the yolk for brushing the khachapuri.

6. Add water and flour to the cheese, knead with a masher or your hands. You need enough water so that the cheese filling is not very dense, as in the video.

7. The dough has risen without kneading, put it on the table, divide it into 2 parts.

8. Using your hands, adding flour, spread it into a circle. Approximate thickness 5 millimeters and diameter 24-26 centimeters. Place a line of cheese on the edges and roll it up to form sides.

9. Connect the ends and transfer to a hot baking sheet, which we cover with parchment or sprinkle with flour.

10. Distribute the rest of the cheese filling in the middle, grease the Adjarian khachapuri with yolk, along with the filling. Sprinkle a little cheese around the edge.

11. Bake in a preheated oven as high as possible, for me it’s 250 degrees, until golden brown. It will take approximately 15-20 minutes.

12. Make a “well” in the middle of the hot khachapuri and add the yolk. You can use a whole egg, but then put it in the oven for another 1 minute. We also put 2 small pieces of butter into the cheese, it will melt.

Adjarian khachapuri is eaten piping hot, mixing the egg with butter and cheese, tearing off a piece and dipping it into the filling. It's incredibly delicious! Cook with pleasure. Delight your loved ones with delicious pastries, look on the website for recipes for cakes, delicious pastries for tea and salad recipes. Visit the channel “Food for Every Taste”! There are a lot of delicious, simple and proven recipes here! Did you like the recipe? Don't forget to share with your friends and leave your comment, I will be pleased!

A few secrets of making Adjarian-style khachapuri at home

If you want to prepare khachapuri in the same way as they do in Georgia, you can make matsoni at home. To do this, add 1 tbsp to 1.5 liters of milk. l. kefir or sour cream, cover with a blanket and leave for 5 hours, and then keep the mixture in the refrigerator until it thickens.

Some Georgian chefs claim that when kneading dough, you need to take 3 times more flour than water, but everything is individual, so each housewife has her own ideal proportions of products. Why do you need to let the dough rest after kneading? The fact is that the gluten must swell - in this case, the dough will not stick to your hands, it will become elastic and pliable, it will be easier to work with, and the products will turn out fluffy and light. This is especially true for khachapuri, because they should be soft and melt in the mouth.

If you use salted cheese for the filling, cut it into small slices before soaking - this will save time and the result will be better, since a large piece of cheese inside may remain salty.

How to prepare dough for khachapuri in Adjarian style

The dough may vary in taste, consistency and cooking time. The fastest way to make it is fresh - about 1 hour. Puff pastry takes 1½ hours, and yeast pastry will take about 3 hours.

Classic recipe

YouTube channel “Aimkuk - culinary recipes with photos and videos”
Traditionally, the dough for khachapuri in Georgia is prepared with matsoni, a Caucasian fermented milk drink. It can be replaced with natural yogurt without additives or dyes or kefir.

The amount of ingredients in the recipe is calculated to prepare 4 boats.

What you need

• 650 g flour;
• 1 teaspoon of soda;
• 450 ml matsoni;
• 2 eggs;
• 1 teaspoon salt;
• 70 ml vegetable oil.

How to make the dough

Sift half the flour, mix with soda and matsoni. Beat eggs with salt and add to mixture. Gradually pour in the oil and sift in the rest of the flour. Knead the dough thoroughly and leave in a warm place for 40–45 minutes.

Yeast dough

timolina/Depositphotos.com
This amount of products will make 6 boats.

What you need

• 500 ml warm water;
• 250 ml warm milk;
• 1 tablespoon dry yeast;
• 1 teaspoon sugar;
• 1 teaspoon salt;
• 2 tablespoons sunflower oil;
• 1 kg of flour.

How to make the dough

Mix water, milk, yeast, sugar, salt and oil. Gradually sift the flour into this mixture and knead into a soft dough. Leave it under the towel for 1½ hours. When the dough has doubled in size, knead it and let it rise again for the same amount of time.

Puff pastry

bondvit/Depositphotos.com
From this amount of dough you can make 4 boats.

What you need

• 650 g flour;
• 360 g butter or margarine;
• 1 teaspoon salt;
• 220 ml cold water;
• 1 teaspoon vinegar 9%.

How to make the dough

Sift the flour into a deep bowl. Grate the cooled butter on a coarse grater and mix with flour. Dissolve salt in water and pour in vinegar. Stir and add to flour mixture.

Gather the dough into a ball without kneading, wrap in cling film and refrigerate for 1 hour. Roll out the mixture into a rectangle, sprinkle with flour, roll into three layers and leave in the refrigerator for another 30 minutes.

Cooking Adjarian khachapuri with Tinatin Mzhavanadze

The Georgian writer and author of the famous cookbook “Georgian Home Cooking” believes that the ideal Adjarian-style khachapuri, the step-by-step recipe of which will become your assistant in the kitchen, must meet certain criteria. The “correct” khachapuri is golden brown, with a dry bottom, a crispy crust on top, a soft crumb and a delicate cheese and egg filling. And you can prepare this khachapuri yourself.

1. Mix 0.5 liters of warm water and 1 glass of warm milk, dissolve 1 tbsp in the liquid. l. dry yeast, 1 tsp. sugar, 1 tsp. salt, 2 tbsp. l. refined sunflower oil and knead soft dough with sifted wheat flour - about 1 kg.

2. Cover the dough with a towel and leave for 1.5 hours to rise. As soon as the dough has increased in volume by 2-3 times, it should be kneaded and allowed to rise again for 1.5 hours. Some people do this in a bread machine, but dough mixed with your own hands is much tastier, according to Georgian housewives.

3. Grind 1 kg of Imeretian cheese or suluguni - first you can use a grater and then by hand, add half a glass or a glass of cold boiled water for a more delicate consistency, you can also squeeze a little garlic into the filling if desired.

4. Divide the dough into balls weighing approximately 200 g, roll them into oval cakes, roll the edges into rollers so that they meet, connect the tips of the pies together and push the rollers apart so that you get a boat.

5. Place the cheese in the boats and place them in a very hot oven, preheated to 250°C, for 15 minutes.

6. When the pies are browned, take out the baking sheet, make indentations in the cheese and crack one raw egg into them so that the yolk remains intact. Place the pan in the oven for a few more minutes until the egg is cooked.

7. Transfer the pies to a plate and decorate them with pieces of butter. Real Georgian khachapuri is the most delicious!

Georgian khachapuri in Adjara “Boats” - a real classic recipe

In the classic version, khachapuri dough is prepared exclusively with yeast. If you don’t have matsoni, you can take kefir or yogurt or dilute regular sour cream in warm water.

Ingredients:

• 160 ml matsoni;
• 140 ml water;
• 150 g cheese;
• 150 g suluguni;
• 10 g yeast;
• 3 boiled eggs;
• 4 raw;
• 6 tbsp. l. butter;
• 6 tbsp. flour;
• 25 g sugar;
• 1 tsp. salt.

Preparation:

1. According to Georgian culinary traditions, the liquid for the dough should be four times less than the flour. Mix matsoni with water, sugar, add yeast and salt.
2. Let the yeast disperse slightly, now it’s time to melt the butter. Add it to the total mass, then knead the dough with flour. Leave for an hour.

3. Peel the boiled eggs and grate them into three. We do the same with cheeses. Set aside approximately 80 grams of feta cheese and suluguni and combine the rest with the eggs. This will be the filling.
4. Divide the dough into four parts, using a rolling pin to roll out oval cakes from each piece. We don’t do it thin, about 6-7 mm.

5. Now we take the cheese that we set aside earlier (without the egg). We lay out two rolls on both sides of the cake so that they can be hidden in the sides. Immediately distribute all the cheese among four khachapuris.

6. Raise the edges and pinch the cheese inside. We connect the rollers on opposite sides to create a boat with a protruding stern.

7. Divide the cheese filling into four parts and place the khachapuri inside. Be sure to make a small hole for the egg.
8. Let the products rest for a quarter of an hour, then bake for 12 minutes at 220 degrees.
9. We take out the boats, break an egg into each, and return to the oven for another 3-4 minutes.

10. As soon as the whites set, the dish is ready! When serving, you can sprinkle with cheese.

To make Adjarian khachapuri beautiful and shiny, the dough boats can be greased with lightly beaten yolk.

Quick khachapuri for busy housewives

This is the simplest Adjarian-style khachapuri recipe - the boats turn out no less beautiful and tasty. So, defrost the puff pastry dough, lightly roll out the squares, cut them in half, make sides on the sides, connect them at the edges and form boats. Brush the boats with egg, pierce the bottom with a fork in several places to let air out, and place in the oven preheated to 200°C. When the boats are browned, take them out and fill them with grated cheese - for the filling you can mix mature cheeses like "Russian" with feta cheese or Adyghe cheese - the quantity depends on how many boats you get and what size they will be. Pour the egg over the cheese and bake in the oven, while trying to keep the yolk raw - it’s so delicious to dip pieces of khachapuri into!

How to form khachapuri in Adjarian style

How to make a boat with cheese board

Roll out the dough into oval shapes. Place a little cheese on both sides. Fold the sides towards the center and form the edges into a boat, pinching the dough at the sides. Spread the khachapuri and place the filling.

How to make a side boat without cheese

Fold the edges of the rolled out layer on both sides and form a boat. Pinch the sides of the dough well. Place the filling in the center.

How to make a boat using a knife

Place the filling on the rolled out dough and form into a pie. Secure the seam well and turn the khachapuri over. Make a cut in the center with a sharp knife and fold it inside the edge.

Khachapuri with yogurt - tender and tasty

Although unleavened dough with yogurt does not produce fluffy khachapuri, they turn out no less tasty. Try cooking Adjarian-style khachapuri with yogurt, as Georgian housewives do.

Mix 200 g of butter melted in a water bath with 1 cup of yogurt and a pinch of salt and beat the mass well with a mixer. Combine separately 300 g of sifted flour and ½ tsp. soda, and then start kneading the dough at low mixer speed, gradually increasing the speed - you should get an elastic and elastic mass.

Divide the dough into 4 parts, turn each part into a cake, kneading it with your hands, form boats and fill them with grated cheese - any cheese to your taste, quantity - about 600 g. Brush the sides of the boats with egg, and then bake them in a hot oven at a temperature of at least 200 °C for 15–20 minutes. Break an egg into the filling and place the baking sheet in the oven for another 3 minutes, then place a piece of butter in each boat.

Adjarian khachapuri is eaten in different ways. But true gourmets do this: stir the egg and cheese filling, break off pieces from the edges of the pie and dip them into the delicious center, which is eaten last!

How to cook Adjarian-style khachapuri from puff pastry

Lazy Adjarian khachapuri recipe. For it, you can take store-bought puff pastry with or without yeast, in any case everything will work out. The filling in this version is also lazy.

Ingredients:

• 6 eggs;
• 250 g puff pastry;
• 400 g suluguni;
• 30 g dill;
• 30 g butter.

Preparation:

1. Divide the dough into three equal parts and roll out lightly, trying to smooth out any sharp corners.
2. Grate the suluguni or grind it in other ways. Add 75 g for the sides. Add three eggs to the rest of the cheese and stir.
3. Sprinkle the edges with cheese, twist the sides, form boats and spoon the filling into each. Be sure to make a small indentation in the center.
4. Puff pastry does not like low temperatures, it dries out and becomes tasteless, so you need to bake Adjarian-style lazy khachapuri at 220 degrees. They will literally take 12-15 minutes to prepare.
5. Next, beat an egg into each piece and keep in the oven for another 2-4 minutes, depending on the white. If it spreads in a thin layer, it will cook very quickly. With a deep hole and a thick layer, the time can increase to 4-6 minutes.
6. Chop the dill. Remove the khachapuri from the oven, sprinkle with herbs and serve immediately.

Puff pastry often comes apart in the oven, so the seams can be coated with egg or plain water for strength. This technique is relevant when forming not only khachapuri, but also other products.

Natural oil for your dishes

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What is Adjarian khachapuri made from? The secret ingredient for the dough

Adjarian khachapuri is made from dough and filling. For the dough we use matsoni, a special fermented milk product. Yeast is used only in fakes. Matsoni is made from heated milk (1.5 l) mixed with 1 tbsp. l. sour cream. Cover the pan with the mixture with a lid and cover it with a blanket or blanket so that it is tightly wrapped. Afterwards, everything is placed in a cold place (cellar, refrigerator, basement) until the mass becomes thick. This mixture is put into the dough to form the basis for khachapuri.

In the case where preference is given to yeast or ready-made puff pastry, you need to understand that you will get an external copy. Before the original it will be like before Georgia. But it will still turn out delicious: bread with an egg yolk with a bite of cheese or meat is also good.

How to cook "Chirbuli"

Prepare the following ingredients.

Peel the onions and garlic cloves and rinse along with the tomatoes. Cut out the green cores from the tomatoes, cut the onions and tomatoes into small cubes. Chop the garlic or press it into a frying pan.

Add chopped onion, vegetable oil, and chop the walnut kernels in your hands. Fry for about 3 minutes.

Add tomato paste, chopped tomatoes and water. Add salt, ground red and black pepper. Simmer the contents of the container for about 3-5 minutes.

Then make indentations in the sauce and crack a chicken egg into them. You can replace chicken eggs with quail eggs.

Wash and chop fresh herbs, sprinkle the entire contents of the container with it.

Reduce heat and simmer the dish for about 10 minutes until the whites become firm, but do not cover the container with a lid, otherwise the yolks will become firm.

Serve Chirbuli hot right in the pan with savory pastries.

What filling is in real Adjarian khachapuri?

Classic Adjarian khachapuri is formed in the shape of capacious boats, where I place a large amount of cheese filling. In Georgia, fresh Imeretian cheese is used. It has a delicate, slightly salty taste.

In copies of Georgian pies you can often taste a mixture of Adyghe cheese and suluguni. Overly salty options are pre-soaked. Grate and mix with raw egg. When 5-7 minutes remain before the end of baking the khachapuri, remove them from the oven, make a hole with a spoon and pour in a raw egg. Some people beat out two quail eggs. There are housewives who add only the yolk. The main task here is to ensure that it is half-finished.

How to eat khachapuri in Adjarian style

Adjarian khachapuri is eaten with great pleasure. The edges of the boats are broken off, dipped into the viscous yolk, and put into the mouth with pleasure. It’s nice that everything stretches here: the yolk, the cheese filling. How to replace Imeretian cheese in Adjarian khachapuri You can replace Imeretian cheese with cottage cheese or similar cheeses:

• Adyghe,
• Suluguni,
• feta,
• Mozzarella.

What is matsoni replaced in Adjarian khachapuri:

• kefir,
• curdled milk,
• serum,
• yogurt.

What else is added to the filling:

• ground meat,
• mushrooms,
• meat,
• sausage,
• smoked meats,
• boiled eggs.

How to achieve a soft bread crust in ready-made Adjarian khachapuri

To make the crust soft and tender, bake khachapuri in an oven preheated to 250 degrees. A container of water is placed at its bottom. The steam makes the crust soft. Some people add pieces of ice.