Khachapuri with suluguni: simple recipes for every day

The most delicious dish for me is khachapuri. I first tried it in sunny Abkhazia in one of the many small restaurants quaintly located on the sea coast. A little later, I was able to appreciate other versions of this cheese pie and even learned to cook it myself. I invite you to experience the unforgettable taste of tender dough, generously flavored with sour-salty suluguni cheese and soaked in butter.

Khachapuri in Adjara

Khachapuri is considered the Georgian national “flour product”. And so that no one could challenge this fact, the country’s authorities even filed a patent for the dish. However, there are many cooking options. Actually, not only recipes, but also types of this delicious culinary creation. For example, khachapuri “boat” (also called “Adjarian style”) or achma. The first dish, in my opinion, resembles a large toast baked with cheese and egg. The second is a cheese puff pie that tastes amazing, looks a little like Italian lasagna - very tender and satisfying, but making it at home is somewhat difficult.

Achma

So, the most important thing in khachapuri is the cheese filling. At the same time, many people prepare flatbreads with Adyghe, Dutch, mozzarella or, if they’re lucky, Imeretian cheese. But in my opinion, it is suluguni that makes them so incredibly tasty (and filling too).

I offer you two recipes for khachapuri with suluguni cheese. In principle, they are not very different in composition: in the first case, we will fry the flatbreads in a dry frying pan, in the second, we will cook them in the oven.

Description of preparation:

Khachapuri is a great dish.
The baked goods will be even tastier if, after frying (or baking), the top crust of the khachapuri is greased with butter. Khachapuri with suluguni can be prepared and served both for your own tasting with your family, and for holidays and events. You can easily take it with you on the road. It's convenient and delicious. The butter in the filling gives the dish incredible juiciness. Watch how to cook khachapuri with suluguni. Purpose: For an afternoon snack Main ingredient: Dairy products / Cheese / Dough / Suluguni Dish: Baked goods / Khachapuri Geography of cuisine: European

Cooking secrets

The recipe for khachapuri with suluguni in the oven is not at all complicated. The basis is only unleavened dough, which is prepared from only three components - filtered water, salt and premium wheat flour. Be sure to add cheese filling. It is advisable to choose two or three types of cheese, for example, Adyghe, Russian, feta cheese, suluguni. This is how housewives in the Caucasus prepare pies with aromatic cheese filling.

On a note! Today, the classic Georgian recipe has undergone a number of changes. They began to add meat or minced meat, herbs, fried or pickled mushrooms to the filling. This dish turns out to be satisfying and incredibly tasty.

Yeast dough is usually not used to make khachapuri. You can, of course, cook something like this, then the pie will turn out fluffy. It’s even easier to take semi-finished dough, then you only need to prepare the filling and bake the pie.

Some people like lazy khachapuri with cheese in the oven. The recipe will not differ significantly from the traditional one. Simply the cheese mass is immediately mixed with the dough and baked. Of course, the baked goods will look much tastier and more appetizing if the cheese is sealed inside.

On a note! A small hole is made on top of the khachapuri to allow air to escape during cooking.

Cooking tips:

• unleavened dough must be thoroughly kneaded so that it becomes elastic and does not stick to your hands;
• This dough does not need to be infused further; after kneading, you can bake it immediately;
• Cheese of various varieties is usually grated on a grater with large perforations;
• it is important to connect the edges of the dough well so that the cheese filling does not leak out;
• Khachapuri will get a golden crust if you brush it with a beaten chicken egg on top;
• immediately after baking, the khachapuri is poured with melted butter, which adds additional taste and amazing aroma to the baked goods;
• for variety, you can add a little chopped herbs to the cheese to your taste;
• To prevent the cheese filling from spreading, add a little food starch or premium wheat flour;
• you don’t need to bake khachapuri for a long time, the unleavened dough cooks quickly enough;
• if you like khachapuri with meat filling, then first fry the minced meat or pieces of meat tenderloin until cooked;
• real Caucasian dough is prepared on the basis of fermented milk drinks, including matsoni;
• Imeretian cheese is added to the filling;
• Imeretian cheese is difficult to find, but you can find an alternative, for example, an Adyghe product;
• Instead of water, the dough can be kneaded using a kefir base with the addition of medium-fat sour cream.

How to cook Khachapuri with Suluguni

To prepare khachapuri with suluguni, first knead the dough. To do this, sift the flour into a deep bowl. Add a teaspoon of salt. Stir.

Pour in 1 glass of kefir. I have kefir 2.5% fat. Knead a stiff dough. Place it in a bag and let it sit for about 20 minutes. While the dough is lying, prepare the filling.

Grate the suluguni on a coarse grater. Place the prepared cheese in a bowl.

I came across suluguni, which is salty on top and bland on the inside. First, grate the cheese, mix, and only then add salt. Divide the resulting dough into 4 parts. Roll each part into a ball. Roll out each ball separately on a floured table. Place some of the cheese filling in the center of the dough. Add ground black pepper and a piece of butter.

Bring the edges of the dough together. Release the air and check that there are no holes in the dough. Now carefully (first with your fingers and then with a rolling pin) roll out the dough into a small pancake.

Add a couple of drops of vegetable oil to the pan. Heat the frying pan well, fry the khachapuri in an almost dry frying pan on both sides until cooked.

Recipe for Khachapuri with suluguni. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Khachapuri with Suluguni”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	283.5 kcal	1684 kcal	16.8%	5.9%	594 g
Squirrels	13.4 g	76 g	17.6%	6.2%	567 g
Fats	10.7 g	56 g	19.1%	6.7%	523 g
Carbohydrates	33.1 g	219 g	15.1%	5.3%	662 g
Organic acids	0.5 g	~
Alimentary fiber	1.6 g	20 g	8%	2.8%	1250 g
Water	43.1 g	2273 g	1.9%	0.7%	5274 g
Ash	2.976 g	~
Vitamins
Vitamin A, RE	86.2 mcg	900 mcg	9.6%	3.4%	1044 g
Retinol	0.078 mg	~
beta carotene	0.029 mg	5 mg	0.6%	0.2%	17241 g
Vitamin B1, thiamine	0.091 mg	1.5 mg	6.1%	2.2%	1648 g
Vitamin B2, riboflavin	0.255 mg	1.8 mg	14.2%	5%	706 g
Vitamin B4, choline	59.35 mg	500 mg	11.9%	4.2%	842 g
Vitamin B5, pantothenic	0.322 mg	5 mg	6.4%	2.3%	1553 g
Vitamin B6, pyridoxine	0.099 mg	2 mg	5%	1.8%	2020
Vitamin B9, folates	14.452 mcg	400 mcg	3.6%	1.3%	2768 g
Vitamin B12, cobalamin	0.073 mcg	3 mcg	2.4%	0.8%	4110 g
Vitamin C, ascorbic acid	0.27 mg	90 mg	0.3%	0.1%	33333 g
Vitamin D, calciferol	0.552 mcg	10 mcg	5.5%	1.9%	1812
Vitamin E, alpha tocopherol, TE	0.895 mg	15 mg	6%	2.1%	1676 g
Vitamin H, biotin	3.758 mcg	50 mcg	7.5%	2.6%	1330 g
Vitamin RR, NE	3.6762 mg	20 mg	18.4%	6.5%	544 g
Niacin	0.676 mg	~
Macronutrients
Potassium, K	130.36 mg	2500 mg	5.2%	1.8%	1918
Calcium, Ca	241.48 mg	1000 mg	24.1%	8.5%	414 g
Silicon, Si	1.865 mg	30 mg	6.2%	2.2%	1609 g
Magnesium, Mg	22.25 mg	400 mg	5.6%	2%	1798
Sodium, Na	715.22 mg	1300 mg	55%	19.4%	182 g
Sera, S	122.63 mg	1000 mg	12.3%	4.3%	815 g
Phosphorus, P	212.3 mg	800 mg	26.5%	9.3%	377 g
Chlorine, Cl	606.34 mg	2300 mg	26.4%	9.3%	379 g
Microelements
Aluminium, Al	498.8 mcg	~
Bor, B	17.2 mcg	~
Vanadium, V	41.96 mcg	~
Iron, Fe	1.129 mg	18 mg	6.3%	2.2%	1594 g
Yod, I	5.17 mcg	150 mcg	3.4%	1.2%	2901 g
Cobalt, Co	2.452 mcg	10 mcg	24.5%	8.6%	408 g
Manganese, Mn	0.2741 mg	2 mg	13.7%	4.8%	730 g
Copper, Cu	62.73 mcg	1000 mcg	6.3%	2.2%	1594 g
Molybdenum, Mo	8.625 mcg	70 mcg	12.3%	4.3%	812 g
Nickel, Ni	1.026 mcg	~
Tin, Sn	5.22 mcg	~
Selenium, Se	7.417 mcg	55 mcg	13.5%	4.8%	742 g
Strontium, Sr	3.17 mcg	~
Titanium, Ti	5.13 mcg	~
Fluorine, F	21.68 mcg	4000 mcg	0.5%	0.2%	18450 g
Chromium, Cr	1.96 mcg	50 mcg	3.9%	1.4%	2551 g
Zinc, Zn	0.5646 mg	12 mg	4.7%	1.7%	2125 g
Digestible carbohydrates
Starch and dextrins	30.387 g	~
Mono- and disaccharides (sugars)	2.7 g	max 100 g
Essential amino acids	0.007 g	~
Arginine*	0.111 g	~
Valin	0.108 g	~
Histidine*	0.048 g	~
Isoleucine	0.085 g	~
Leucine	0.152 g	~
Lysine	0.127 g	~
Methionine	0.059 g	~
Methionine + Cysteine	0.101 g	~
Threonine	0.086 g	~
Tryptophan	0.029 g	~
Phenylalanine	0.092 g	~
Phenylalanine+Tyrosine	0.16 g	~
Nonessential amino acids	0.009 g	~
Alanin	0.1 g	~
Aspartic acid	0.173 g	~
Glycine	0.059 g	~
Glutamic acid	0.25 g	~
Proline	0.057 g	~
Serin	0.131 g	~
Tyrosine	0.068 g	~
Cysteine	0.041 g	~
Sterols (sterols)
Cholesterol	103.11 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	6 g	max 18.7 g
4:0 Oil	0.05 g	~
6:0 Kapronovaya	0.023 g	~
8:0 Caprylic	0.012 g	~
10:0 Kaprinovaya	0.028 g	~
12:0 Lauric	0.032 g	~
14:0 Miristinovaya	0.154 g	~
15:0 Pentadecane	0.001 g	~
16:0 Palmitinaya	0.698 g	~
17:0 Margarine	0.004 g	~
18:0 Stearic	0.25 g	~
20:0 Arakhinovaya	0.004 g	~
Monounsaturated fatty acids	1.106 g	min 16.8 g	6.6%	2.3%
14:1 Myristoleic	0.029 g	~
16:1 Palmitoleic	0.098 g	~
17:1 Heptadecene	0.001 g	~
18:1 Oleic (omega-9)	0.908 g	~
20:1 Gadoleic (omega-9)	0.006 g	~
Polyunsaturated fatty acids	0.194 g	from 11.2 to 20.6 g	1.7%	0.6%
18:2 Linolevaya	0.171 g	~
18:3 Linolenic	0.01 g	~
20:4 Arachidonic	0.014 g	~
Omega-6 fatty acids	0.2 g	from 4.7 to 16.8 g	4.3%	1.5%

The energy value of Khachapuri with suluguni is 283.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Recipe No. 1. Fried khachapuri (ready - 5-6 flatbreads)

For the test we take:

• 0.5 l. kefir,
• 1 egg
• 1 tsp. baking powder,
• 2 tbsp. l. vegetable oil,
• 4-5 tbsp. flour,
• 1 tsp. Sahara,
• 1 tsp. salt.

For filling:

• 0.5 kg. Suluguni,
• 100 gr. butter (+ another 50 grams for greasing).

Process:

1. Knead the ingredients into a dough and let it sit for 30-40 minutes. At this time, grate the cheese on a coarse grater and mix it with butter. We form 10-12 balls from the dough and roll them out. The resulting circles are small in size.
2. We take one flat cake and put the filling in the middle, and then close it on top with another circle. We carefully pinch the edges and fry in a dry frying pan until browned (i.e. on both sides).
3. Similarly, we form all the resulting cakes and fry them. As soon as we remove from the pan, coat the surface of each with a small amount of butter.

On a note

• If you want to make the tortillas larger, simply reduce the number of finished servings.
• If you wish, you can add vegetable oil to the frying process, but only a little.

Khachapuri with cheese in a frying pan

Khachapuri in a frying pan is a quick option for preparing khachapuri. The result is a large flatbread, half made of cheese, that can replace both breakfast and dinner.

Test components:

• flour - 1.5-2 cups;
• matsoni - 250 ml;
• egg - 1 piece;
• soda - ½ teaspoon;
• salt - ½ teaspoon;
• butter for greasing the finished khachapuri - 2-3 tablespoons.

Ingredients for filling:

• Imeretian cheese - 300-350 g;
• 1 egg.

Recipe:

1. Matsoni is mixed with egg, soda and salt. The mixture is whipped a little.
2. The sifted flour should be added little by little to the liquid mixture.
3. Knead into a thick, elastic dough. Wrap it in film or cover with a lid and put it in a cool place for 30-60 minutes.
4. To prepare the filling you need to mix the grated cheese with the egg. The finished filling should retain its shape well when pressed.
5. The dough is divided into several parts, the size of a child's fist. From each part you need to roll a bun.
6. The dough is rolled out into a circle with a diameter not exceeding the size of the frying pan in which the Imeretian khachapuri will be baked.
7. Place a ball of filling in the middle of the circle. The size of the ball is approximately equal to the size of the koloboks from which the cakes were rolled out. You can add a little more or less cheese. But in real khachapuri there is always more cheese than dough.
8. The edges of the cake need to be pinched at the top and turned over with the seam down.
9. Then flatten it a little with your hands, and then roll out the cake to its original size, being careful not to tear the dough anywhere. The flatbread should not be very thick, otherwise the dough will not bake.
10. The finished flatbread is fried in a dry frying pan or greased with a small amount of vegetable oil on both sides.
11. Cooking time depends on the thickness of the khachapuri and culinary preferences. It is best to fry over medium heat. Then the approximate frying time on one side will be 2 minutes.
12. Ready-made khachapuri can be greased with butter.