They call it khachapuri it is prepared from. How to cook the perfect khachapuri with cheese? When to Serve the Bread

Georgian national cuisine is simply unthinkable without this unique dish. Khachapuri is a cheese cake, the recipes of which are inherited. They can be so radically different from each other that common roots will be preserved only in the name. Now this delicacy is quite possible for us to try. To do this, it is not necessary to visit a Georgian restaurant, everyone can cook khachapuri at home. The main nuances and recommendations for successful cooking, as well as the best recipes, are given in our article.

The classification of khachapuri is quite simple, although in Georgia, not only each region can boast of a unique signature recipe, but literally every family. Flatbreads are made from lean, yeast and puff pastry, and the filling is chosen among traditional Georgian cheeses.

The “classic” dough for khachapuri is prepared on yogurt, a fermented milk product typical of Georgia and Armenia.

It is obtained from specially fermented milk, perfect for quenching thirst on a hot day. Matsoni is drunk by adults and children, you can buy it from us in large supermarkets, but it is much easier to make it yourself.

Georgian yogurt recipe:

• Boil half a liter of fresh cow's milk of good fat content and cool slightly.
• Mix a tablespoon of sour cream with 5 drops of Hilak Forte. You can use other bacterial starters, as well as fermented preparations to restore the intestinal microflora.
• Add the resulting mixture to warm milk, wrap tightly with a towel.
• After 4 - 5 hours, the fermented milk product is ready.
• In the future, the role of the leaven will be played by the finished composition. It is necessary to take it at the rate of a teaspoon per half liter of milk.

Connoisseurs of Georgian cuisine claim that in this way real matsoni is obtained only for 5-6 times of preparation.

If this option is too labor-intensive, you can make khachapuri on kefir, yogurt, sour cream and even sour milk. There are a lot of recipes, so choosing the right one will not be difficult.

How to cook khachapuri: the best recipes

Using step-by-step instructions, you can quickly and tasty cook this amazing dish yourself. Different options for the formation of cakes, a variety of fillings, as well as the ability to choose any suitable dough provide an excellent field for creativity. Turn on your imagination and improve the recipe, as well as cook your own version of khachapuri, it will be appropriate not only for everyday meals, but also for the festive table.

In the classic version, traditional Georgian cheeses are used as a filling for flatbread: brynza, Imeretinsky, Adygei or Suluguni. There are options when the filling for khachapuri is prepared from cottage cheese, beans, fish or meat. Almost any product that can be salted is suitable for this. Airy dough and a slightly spicy filling are the main secrets of the successful preparation of delicious khachapuri.

Required Ingredients:

• kefir or matsoni - 0.5 liters;
• flour - 5 glasses;
• egg - 1 piece;
• oil - 2 tablespoons;
• sugar - 1 tbsp;
• salt - 1 tsp;
• soda - 0.5 tsp

How to cook:

1. From all the ingredients, make a soft dough, put in a warm place for "rest".
2. Prepare the right toppings. In classic khachapuri with cheese, this is finely chopped (shabby) cheese, greens and an egg.
3. Roll out a few cakes from the dough, put the filling inside, leaving a small hole in the middle.
4. Optionally, you can fry khachapuri in a lightly greased pan or bake in the oven.

Serve hot with any sauce you like. They are also often used not as a separate dish, but as an addition to a side dish.

Adjarian khachapuri recipe

The dough for this cooking option is desirable to make yeast, on a dough with the addition of vegetable oil. The biggest difference lies in the way the cakes are molded. Outwardly, they resemble "boats" with an egg baked inside.

Required Ingredients:

• a glass of warm water or milk;
• a bag of yeast;
• oil - 3 tablespoons;
• sugar - 1 tbsp;
• flour - 0.5 kg.

How to cook:

1. Prepare the dough, knead the dough.
2. Let the dough rise while you work on the filling.
3. Grate about half a kilo of cheese, add two raw eggs so that the mixture is homogeneous.
4. The filling can be salted if the cheese is not too salty in itself. Also add herbs and your favorite spices to the filling.
5. Divide the dough into six parts.
6. Roll out each part into an oval cake.
7. Put the filling in the middle of the cake, evenly distributing it.
8. The edges are pinched, forming a "boat".
9. “Boats” are laid out on parchment, baked in the oven until half cooked.
10. Before the dough is completely fried, a raw egg is broken into the middle of the “boats” and greens are added (optional).
11. After three minutes, khachapuri is ready.

The half-preparedness of the yolk in such a recipe is considered the aerobatics of cooking.

True connoisseurs use it as a sauce, dipping pieces of flatbread. Original Adjarian khachapuri will become an original table decoration and will appeal to the most fastidious guests.

Megrelian khachapuri recipe

The subtleties of preparing such a dish are that the filling must be placed inside and outside the dough. It is not too difficult to master this technique, especially since the dough according to this recipe is very obedient and tender. The amount of ingredients is designed for one large serving, if you need to feed many guests, double the serving.

Required Ingredients:

• warm water - 200 ml;
• flour - 300 gr;
• sugar - 1 tbsp;
• dry yeast - 0.5 tsp;
• butter or margarine - 50 gr;
• salt - 1 tsp

Cooking method:

1. Knead soft dough from the proposed ingredients, let it rise.
2. Grate about 400 grams of hard cheese. Set aside a little - suitable for the "second" filling.
3. Mix the remaining cheese with a raw egg, herbs and spices.
4. Roll out the dough, put the filling in the middle, lift the edges and pinch in the middle.
5. Roll out the shaped cake a little with a rolling pin to make the layer thinner.
6. Make a small hole in the middle, about 5-10 mm.
7. Transfer the cake to a baking sheet, grease the top with oil and bake.
8. At the end of baking, sprinkle the rest of the cheese on the cake and leave until browned.

With this method of preparation, a very interesting and tasty pie with a crispy crust and a soft center is obtained.

Imeretian khachapuri recipe

A separate word must be said about this recipe. Any dough for Imeretian khachapuri is taken, except for puff, as the cakes will be fried in a pan.

The highlight of the dish is in the unique taste of the cheese filling. There is a special Imeretian cheese for this, but it is quite difficult to find it here. A similar taste can be achieved empirically by mixing various combinations of products available to us.

How to replace Imeretian cheese:

• Add three parts of Adyghe cheese to one part of cheese, as well as a little butter, so that the mixture is soft enough.
• Equal proportions of mozzarella and suluguni.
• For one part of suluguni - four parts of cheese.

If the cheese mixture turned out to be too fresh, it is additionally salted. The dough must be rolled out according to the size of the pan used. The filling is laid out in the middle, the edges are carefully pinched. The flat cake is fried in a practically dry frying pan, lubrication with oil is allowed as for pancakes, but not the usual layer for frying. The first side must be fried under a closed lid, after which it is removed. Such khachapuri is a closed pie and is served in portions.

Puff pastry khachapuri recipe

This is, as they say, an option for the lazy. The dough can be purchased ready-made, and if you have the necessary culinary skills, you can make it yourself.

Required Ingredients:

• flour - 0.5 kg;
• oil - 400 gr;
• water - 0.5 cups;
• salt - 0.5 tsp

Cooking method:

1. Mix flour with a little oil and dilute with water.
2. Knead the dough, salt and refrigerate.
3. Roll out the dough with a layer, put a piece of butter, fold it into an envelope.
4. Repeat the operation several times.
5. As a filling, you can use cheese with chopped boiled egg, herbs and spices.
6. Roll out the dough and cut into squares.
7. Put the filling in the middle and close with the opposite piece.
8. Pinch the edges, brush with beaten egg and bake.

An interesting molding is obtained if triangles are formed from square pieces. To prevent the edges from falling apart, you can use a fork, so they also turn out with an interesting pattern.

Lavash khachapuri recipe

The purchase of ready-made Armenian lavash is an excellent occasion to pamper your loved ones with this wonderful dish. A fairly large and thin pita bread is suitable for this. As a filling, you can use any option, usually these are just available products from the refrigerator.

Required Ingredients:

• thin pita bread - 1-2 pieces;
• cottage cheese - 300 gr;
• Adyghe cheese or Suluguni - 300 gr;
• egg - 2 pcs.;
• salt, spices, herbs - to taste;
• oil - 100 gr.

Cooking method:

1. Lavash must be cut to the width of the baking sheet and laid out on the table.
2. Take cottage cheese of good fat content, grated cheese and suitable spices: herbs, garlic, salt and seasoning. Stir the mixture, adding butter if necessary.
3. Spread the filling in a thin layer on the surface of the pita bread.
4. Starting from the edge, roll the pita bread into a roll.
5. Top with whipped yolk and send to the oven.
6. When serving, brush with butter on top and cut into portions.

You can simply form a closed pie from pita bread, as well as make interesting “envelopes” or “bags”. In general, it is enough to show imagination and make this dish not only tasty, but also unusual in appearance.

There are a lot of recipes for how to cook khachapuri with cheese, but just such a composition is perfect for the first experiment.

Required Ingredients:

• hard cheese - 300 gr;
• sour cream - 300 gr;
• egg - 2 pcs.;
• greens (any to taste) - 100 gr;
• flour - 3 tablespoons;
• oil - 3 tablespoons;
• salt - 1 tsp

Cooking method:

1. From all of the above, mix a homogeneous mass.
2. The mixture should not be beaten, it is simply necessary to mix until smooth.
3. Pour a little oil into a heavy bottomed pan.
4. When the oil is hot, drop the batter onto it with a spoon.
5. Fry on both sides like pancakes.

Of course, such khachapuri is strikingly different from the classic Georgian dish. However, as a quick snack for a family dinner, they are perfect.

Khachapuri recipe with cottage cheese

Quite adapted to our tastes, this dish is very popular with little gourmets. Having shown a little imagination and changing the already transformed recipe, you can make sweet khachapuri.

Required Ingredients:

• 0.5 liters of kefir;
• flour - 4 cups;
• egg - 1 piece;
• oil - 2 tablespoons;
• cottage cheese - 2 tablespoons;
• salt - 1 tsp;
• soda - 0.5 tsp

Cooking method:

1. Quickly knead the dough from the prepared ingredients.
2. While the dough is resting, prepare the filling.
3. To do this, you can take about half a kilo of cottage cheese, add a little grated cheese, one egg and greens.
4. If the mass turned out to be very crumbly, you can add a little butter.
5. The cakes are rolled out in a thin layer, the filling is laid out in the middle, the edges are pinched.
6. The finished cake must be carefully rolled out again so that the layer is minimal.
7. It is necessary to fry such cakes in a pan with a non-stick coating, preferably without oil at all.

The "children's" version of such cakes can be prepared on the basis of curd mass, with the addition of dried fruits and other delicacies. In this case, it is better to bake khachapuri in the oven, rather than fry.

How to cook khachapuri with cheese so that they turn out tender and airy? First, the dough should not be kneaded too much. It is imperative to let it rise, and to mold the cakes as quickly as possible. Secondly, the cakes must be served piping hot, and the already cooled dish should be warmed up in the microwave. The highlight is that melted cheese, coupled with the most delicate dough, is an incredible combination. Other tricks for successful cooking are presented below.

The nuances of cooking khachapuri:

• Too salty cheese must be cut into thin slices and soaked in water for at least three hours. Water must be changed as needed.
• The dough should not be kneaded too long, otherwise the finished dish will turn out to be hard.
• Khachapuri in a pan is fried with a minimum amount of oil, and it is better without it at all.
• Cheese and dough should be approximately the same in volume.
• Khachapuri with meat is made, as a rule, already from the finished filling. It can be minced meat fried with onions, finely chopped sausage or ham, and even just pieces of boiled meat.

Georgian khachapuri has long become a familiar dish in our kitchen. Ease of preparation and consistently good taste give them unprecedented popularity. Almost any product is suitable as a filling for tortillas, and the shape and method of preparation can be chosen among numerous options.

The dough for Georgian flatbread can be made yeast or lean, there are recipes for khachapuri with puff pastry cheese.

The main nuances of cooking are described in the information of our article, as well as the best recipes. Cooking khachapuri is a creative process, so a flight of fancy and a little impromptu is only welcome. Focusing on the ingredients available and the preferences of the family, you can create your own family recipe, which will be reverently inherited by children and grandchildren.

In 2011, the Georgian Center for Intellectual Property developed a law to protect the trade names of some national dishes. According to this law, producers from other countries cannot call the product "khachapuri" if the cakes are not baked according to the technologies and using the ingredients specified in the document.

Why khachapuri

Georgian legends say that a certain Khacha first baked a cheese cake in Svaneti, and after that, khachapuri spread throughout the country. There is another, more convincing connection: the name comes from the words "khacho" - cottage cheese and "puri" - bread. Loose cottage cheese is similar to crumbled cheese, which serves as a filling for khachapuri.

In Georgia, it is not a shame to have the surname Khachapuridze, formed from the nickname Khachapur, which goes back to the common noun "khachapuri".

Where is your bread from?

To begin with, pay attention to flour: in Eastern Georgia they use wheat flour, in Western Georgia - corn flour. The shape of an even circle represents the sun and speaks of the religious beliefs of the regions of Racha and Svaneti.

The main rule of real khachapuri is that the amount of dough and cheese should be the same.

illustrious imeruli

The most common in Russia and the most unpopular type of Imeretian khachapuri in the homeland. It is prepared from yeast dough with fatty salted cheese and baked in a clay pan - ketsi. Sometimes ketsi is lined with chestnut or walnut leaves to give a nutty base.

Cunning megruli

Mingrelians are considered Georgian scoundrels, cunning and enterprising. According to legend, local housewives, in order to appease their men and show them love, began to put cheese not only inside the pie, but also sprinkled it on top. Now it is called a spotted pie: the cheese crumbs turn redder than the cheese-free surface, and a leopard effect appears. The dough for Megrelian khachapuri is smeared with a mixture of crumbled cheese and white-beaten eggs, then baked.

If you want to try a unique khachapuri made from batter, which is not sold in stores, go to the village of Samtskhe-Javakheti, pay a visit and ask the hostess to cook a signature dish.

intricate acharuli

Acharuli, or Adjarian khachapuri, is the visiting card of the region. A boat made of bread with cheese and an egg inside has become a cult Georgian dish. According to legend, Adjarian khachapuri was created by a French chef who visited this place in the 19th century and was influenced by local sailors. The shape of the cake resembles a boat, and the egg inside represents the sun. Old experienced Adjarian housewives cook khachapuri on a regular yeast dough, which includes only three ingredients: eggs, milk or matsoni and water.

Never eat acharuli with a knife and fork. This is bad tone. That's right: break off the pointed ends of the "boat" and mix the cheese and egg with them.

Bean Lobiani

Literally, lobiani means “something with lobio”, that is, a quadrangular khachapuri with boiled beans instead of cheese. Sometimes it is made round and baked in a tone - a clay oven in the form of a well. Most often you can see it on the table on December 17, the day of St. Barbara.

In the Racha region, they bake khachapuri stuffed with four types of cheese. They also produce Khvanchkara (semi-sweet Georgian wine. - Auth.), which perfectly helps to cope with khachapuri.

If you are in Batumi, be sure to try the local lasagna - achma. Eight layers of dough are thinly rolled out and immersed in boiling water for several minutes, then they are greased with butter, sprinkled with cheese and stacked on top of each other. I have never eaten a better cake!

Heroic Kubdari

Locals use beet tops, spinach and nettle leaves for filling kubdari. For a rich taste, melted butter is added.
The legend about the origin of kubdari deserves special respect; they like to tell it at the table, dedicating the famous Georgian toasts to it.

There was a time when bloodthirsty giant devas lived on Earth, who killed travelers and ate whole herds of bulls. Once a man named Kubdari had to go to a neighboring village, and his path lay through dangerous mountains. The beautiful wife began to cook her favorite khachapuri with meat for the journey, knowing that her husband might not return. She cooked in such sadness that she did not calculate the amount of meat, and there was not enough filling for one khachapuri. Knowing that her husband might never taste them, she put basil, garlic, adjika and chili pepper in the last pie. Kubdari set off and, of course, met the giant deva. People said that the devas are scary, but stupid, so the man suggested that he compete: whoever gnaws a piece of rock and does not break his teeth. While the giant was looking for an appetizing rock, Kubdari quietly took out khachapuri and began to eat them. The giant bit off half of the rock, losing all his teeth. Enraged, he took the knapsack with pies from Kubdari, but he came across the same one with pepper and adjika. With the first piece, he burned his mouth and intestines and became helpless, and Kubdari gathered his belongings and said: “Remember the age, fool, Kubdari!”. The unfortunate deva told this story to another giant: “I won’t eat more fiery people from that village and I don’t advise you - no matter how worse we become after them.”

Today, on holidays, only pepper, garlic and adjika are always put in one pie. And whoever comes across such a pie will soon have to be very lucky. But these are all fairy tales. Real kubdari are made with hemp seeds mixed with cheese and ground lentils.

Fast food foaming

Penovani is perhaps the fastest type of khachapuri, but not in terms of preparation, but in terms of absorption: a compact cheese envelope can be bought at any bakery and is convenient to eat on the go. Literally penovani means “puff khachapuri”, and it was invented at the beginning of the last century by Mitrofan Lagidze, who had a chain of cafes with the production of lemonades, among which, by the way, was the famous Tarragon invented by him.

The rarest type of pie that I managed to try in Georgia is mkhlovana. It is prepared with beet leaves from the Pshavi region. Modern analogues are made with spinach.

New style

Today, a new type of khachapuri is gaining popularity - baked on a skewer. Together with suluguni, the cake is wrapped around a skewer, smeared with a beaten egg and baked on the grill.

Khachapuri

Khachapuri is a flour product with a high content of cheese: in khachapuri it is about twice as much by weight as flour. Therefore, this national Georgian dish, which is widespread throughout the republic and has several varieties, can also be classified as a cheese product. Khachapuri resemble large cheesecakes (closed and open) stuffed with pickled cheeses. The dimensions of khachapuri usually correspond to the dimensions of the cast-iron pans on which they are baked. Baking is carried out either on coals or on a stovetop over moderate heat.
Dough. A special kind of dough is used for khachapuri, which formally could be called rich unleavened dough, however, it is most often intermediate between yeast and yeast-free, since for real khachapuri such an acidic medium as matsoni is introduced into the dough, and sometimes it is also added additional baking powder - soda. The dough is kneaded. As a result, it is especially tender.
True, in some regions of Georgia they make khachapuri with ordinary milk or yeast dough, but these deviations deprive khachapuri of their national flavor. It is best, in the absence of matsoni, to replace it with sour cream or yogurt, after decanting most of the whey beforehand.
In addition to matsoni or milk (sour cream, curdled milk), the composition of the khachapuri dough also includes eggs, the proportion of which, like milk, is precisely defined. On the contrary, the amount of flour, as a rule, is not determined, it is taken as much as is required for a certain amount of milk and eggs for kneading a non-cool dough that lags behind hands.

Various norms of milk, yoghurt and eggs for dough:
1) a glass of matsoni
2 eggs
0.25 tsp salt
2) 0.5 l milk
2 eggs
0.5 teaspoon salt
1 teaspoon sugar
3) 0.5 l, matsoni
1 egg
0.5 teaspoon salt
4) 2 glasses of milk
0.25 tsp salt

Filling. For the filling in khachapuri, the following cheeses are used: Imeretinsky, chanakh, Kobiysky, feta cheese. They are first freed from salt, for which they are cut into flat slices 1 cm thick, put in an enamel bowl, poured with cold water (only young Imeretian cheese is not pre-soaked), covered with a lid and soaked for 2-5 hours, depending on the degree of salinity of the cheese. Then the cheese is thrown into a colander, slightly squeezed by hand through gauze or calico, and then pounded, mixing in beaten raw eggs and butter or ghee. Balls the size of a large apple are formed from the resulting mixture and left for 2-3 hours or even more to “ripen”.

Different norms of cheese, eggs and butter for toppings:
1) 500 g cheese
1 egg
25-50 g butter
2) 500 g cheese
2 eggs
1-2 tbsp. butter spoons

Cooking khachapuri.
1. Knead the dough, divide into four equal parts, roll each into thin layers - pancakes, somewhat thicker than for noodles. Spread the prepared filling on each layer with a layer no thicker than 0.5 cm, put the same layer of a smaller diameter on top and pinch the edges of the khachapuri tightly.
Option. Lubricate each layer first with butter, fold in four, roll out again and then stuff. Or, after the secondary rolling, grease again with oil, apply another, thinner layer, and only then spread the filling.
To prepare puff khachapuri, 100 to 200 g of butter is required.
2. Preheat a cast-iron frying pan, grease with oil (about 0.5 tablespoons for each khachapuri), put khachapuri on it with the seam down (if khachapuri is closed), close the top with a lid (plate) and bake for 8-10 minutes on moderate heat, until one the side will not bake, i.e., will not brown. Then turn over to the other side, brush the top with a mixture of butter and eggs and continue baking without a lid.
3. After baking, grease khachapuri with oil and serve hot.
Due to a small difference in the composition of the dough and filling for khachapuri, as well as in the methods of preparing dough of the same composition, the number of “varieties” of khachapuri is quite significant. Almost every housewife prepares khachapuri in her own way, which, of course, is reflected in the taste of the product.

. V.V. Pokhlebkin. 2005 .

Synonyms:

See what "Khachapuri" is in other dictionaries:

Georgian national flour product with a high content of grated pickled cheese, taken by weight twice as much as flour. Khachapuri outwardly resembles cheesecakes, only large, and is prepared both closed and half-open. … … Culinary Dictionary

Exist., number of synonyms: 3 cheesecake (12) imeruli (1) food (183) ASIS synonym dictionary ... Synonym dictionary

Adjarian khachapuri Khachapuri (Georgian ხაჭაპური) Georgian cuisine dish, Georgian national flour product ... Wikipedia

Georgian national flour product with a high content of grated pickled cheese, taken by weight twice as much as flour. Khachapuri outwardly resembles cheesecakes, only large, and is prepared both closed and half-open. ... ... The Great Encyclopedia of Culinary Arts

Wed Georgian baked product stuffed with cheese. Explanatory Dictionary of Ephraim. T. F. Efremova. 2000... Modern explanatory dictionary of the Russian language Efremova

khachapuri- khachap uri, non-cl., pl. hours and wed ... Russian spelling dictionary

khachapuri- non-cl.; pl. and with… Spelling Dictionary of the Russian Language

unchanged; cf. [Georgian] Georgian food is a flour product, a kind of cheesecake or pie stuffed with grated cheese ... encyclopedic Dictionary

Books

• Ossetian pies. Samsa. Shawarma. Khachapuri, Collective of authors. Oriental dishes are gradually becoming part of our everyday life, so we have collected recipes for traditional…

Cooked on an open fire. At the same time, different peoples of the world have dishes with the addition of such a cake. For example, in Georgia, such a cake is called Adjarian khachapuri. How to eat this rich bread - we will tell you in more detail.

What is khachapuri?

Translated from Georgian, “khacha” translates as cottage cheese, and “puri” means bread. So it turns out that this is a kind of cake with cottage cheese. However, not quite cottage cheese is usually added to the dough for Adjarian khachapuri.

This is a special consistency reminiscent of cottage cheese. It is made from cow's milk with the addition of a special yeast. In this kind of brine, the future cheese, or as it is also called "chkini-keli", must sour for at least two days. When ready, this young cheese acquires a slight salty aftertaste. And after that, you can put it in the dough and even make the well-known suluguni out of it.

A Brief History of the Origin of Khachapuri

According to the assumption of ethnographers, the first began to be made in a mountainous area, a region of northwestern Georgia. It is noteworthy that the first cakes were made specifically for shepherds, who spent a long time in nature and did not have the opportunity to have a normal lunch. In addition, under the scorching sun, it is even dangerous to take a lot of food with you. Later, this flatbread acquired national significance and was served all over Georgia.

What do you need to bake a cake?

According to the natives of Georgia, in order to make Adjarian khachapuri (boat) you only need a little wheat flour, yoghurt (a fermented milk product that tastes like curdled milk) or water and young cheese. As a rule, dough is made from these ingredients. A cake is rolled from it and baked on an open fire.

After the cake is ready, a raw egg is driven into its middle, a few pieces of butter are put in and placed again in a wood-burning oven. It turns out quite a hearty and tasty dish, which is quite realistic to feed the whole family.

What are Georgian flatbreads?

Depending on the place of preparation, khachapuri are street and restaurant. Accordingly, the first ones are prepared right on the street (in small rooms resembling kiosks), and the second ones - in the restaurant kitchen.

Depending on the type of dough for Adjarian khachapuri, cakes can be puffed (called “foaming”) and non-puffed. They can also differ in shapes and sizes, the thickness of the dough, and even the amount of filling.

Varieties of restaurant cakes

Restaurant cakes can be conditionally divided into four types:

• Imereti.
• Megrelian.
• Gurian.
• Adjarian.

Imeretian khachapuri is considered the most common type of Georgian flatbread. As a rule, outwardly they resemble a huge and round plate. When preparing this product, cheese is usually placed inside the dough. Such a cake can be safely folded in half, taken with you on a trip and eaten cold. And this is unlike Adjarian khachapuri. How to eat this cake, we will tell below.

Megrelian flour products also have a rounded and flat shape. However, during their preparation, cheese is placed not only inside, but also outside (on top of the dough). This cake looks very appetizing. According to many tourists, it is also very tasty. This is not surprising, because there is so much cheese in it. It is best to eat such a cake hot, but you can also cold.

Gurian khachapuri resembles Imeretian ones, but they differ in shape. Visually, they look like flat bagels. And Adjarian khachapuri deserves special attention. How to eat them correctly, not everyone knows. But there are real legends about these cakes. Outwardly, they have the shape of an eye or a boat, which is why they evoke pleasant associations. The taste is also interesting, combining dough, cheese, melted butter and an egg.

How to cook a cake in Adjarian style?

Before you eat Adjarian khachapuri, you must first cook it. And although each housewife has her own secrets for making dough, most often you will need: about 600-640 g of flour, about 300-380 ml of pure water, 10-15 g of ordinary salt and 2 g of dry yeast. For the filling, you should use 5-6 eggs, 90-100 g of butter, 1000-1200 g of Imereti cheese, you can also add a little suluguni here.

In total, the preparation of this dish takes no more than 15-20 minutes. And it is designed to treat at least six people. The whole cooking process begins with a 10-minute dough kneading. After it becomes more or less plastic and soft, it is left to reach for 2-3 hours.

Then the dough is carefully divided into approximately 6 equal sausages. Then each of them is rolled out separately, creating oblong cakes-boats with hands. Finely chopped cheese is placed in the center of each, and the edges of the dough are closed up.

Such, slightly elongated, pies are turned over so that the seam is from the bottom to the bottom. After that, a small recess is created in the center of each product and the edges are rounded. And finally, after baking in the oven, egg and butter are added to the pies. It remains to serve ready-made Adjarian khachapuri on the table. Everyone who decides to try this amazing Georgian dish should know how to eat them correctly.

How to eat a cake and not attract attention?

Usually tourists or visitors who try khachapuri boats for the first time can be seen right away. They not only stand out against the general background of Georgian color, but also eat flour products incorrectly. Most often they do this using traditional tools: a knife and a fork. But how to eat Adjarian khachapuri so as not to stand out from the general background of visitors to a restaurant or cafe?

Let's start with the fact that this cake is eaten with the hands. Therefore, put all appliances aside. Take the edges of the rich boat and start breaking off a piece from it. At the same time, each time moisten this piece in the cheese filling and egg. So it is necessary to repeat until you get closer to the center of the cake. At the end, you should only have the cheese bottom of the boat, which you need to roll up into a tube and eat. This is how they eat khachapuri with an egg.

What to serve Adjarian khachapuri with?

According to local residents, khachapuri is a separate flour dish that does not require any additional sauces and seasonings. It can be eaten with tea or washed down with tarragon or lemonade. And you can add other dishes of your choice. But believe me, this is a completely independent and extremely satisfying dish that does not need extra framing.

When to serve the cake?

You can taste khachapuri at any time, regardless of whether it is morning or evening. It is perfect for a hearty breakfast, lunch or family dinner. At the same time, it may well become not only the main dish, but also an excellent snack for pretty hungry guests.

Now you know how to eat and cook boat-shaped khachapuri.

There is not a single person who is indifferent to Caucasian cuisine. This extraordinary cuisine is distinguished by an abundance of seasonings, consisting of aromatic herbs, peppers, garlic, nuts. Even when pronouncing Georgian dishes, you already feel their aroma. For example, khachapuri is a traditional, one might say, everyday dish in the Caucasus. Since ancient times, not a single feast can do without it, because khachapuri is served with other dishes, like bread. It's hard to imagine, because for most lovers of khachapuri, it is a fragrant, delicious cheese pie.

The word "khachapuri" consists of "khacho", which means "cottage cheese" and "puri", translated as "bread". The technology for preparing dough is different for different peoples. Not only Georgians consider khachapuri their dish (although they patented its preparation), but also Adjarians, Mingrelians, Abkhazians do not imagine their table without tortillas with cheese. Every nation, and what is there, every family has its own recipe, its own secrets of cooking an amazing dish, which is an integral part of their cuisine.

The dough for cakes can be rich, puff. The basic rule of the present is that the amount of soft dough is equal to the amount of tender cheese. Cheese for khachapuri needs a special one - suluguni. What is this cheese? , which is one of the oldest cheeses in the world. This is a pickled cheese, it ripens in salty brine, acquiring the desired taste. The cheese turns out white or yellowish, depending on the milk, which is required to prepare 1 kg of a delicious product as much as 9 liters! For the first time, the cheese was made by Mingrelians in the mountainous area of ​​Samegrelo.

In ancient times, the unusual cheese came to taste and spread throughout Georgia. The name "Suluguni" came about by merging the words "suli", translated as "soul" and "guli", translated as "heart". Suluguni cheese is unlike anything, it is dense, layered and elastic. The taste of cheese is sour-milk, moderately salty, very original, it cannot be confused with any other cheese. Of all the cheeses, Suluguni is the most useful and delicious product that has a positive effect on human health. Cheese contains all useful substances, microelements and vitamins. Its extraordinary taste can be emphasized by any product, so suluguni is used in the preparation of various dishes. Khachapuri can also be prepared with similar cheeses: Adyghe, feta cheese, mozzarella, burrata, which are included in the same group according to the production method. And one more subtlety: when preparing khachapuri, the cheese is torn by hand into thin fibers, and not cut or rubbed on a grater.

With all the variety of khachapuri, three types stand out clearly: Imeretian, Mingrelian and Adjarian. The first two have the shape of a circle with a cheese filling inside, Mingrelian khachapuri also with cheese on the outside. Adjarian khachapuri deserves special attention; it is baked in the shape of a boat, adding an egg and butter to the middle. The charm and originality of this dish lies in the thin sides of the “boat”, which must be broken off and dipped in a soft filling. It is customary to eat khachapuri both as a separate dish and with meat, vegetables, and most importantly, while slowly enjoying this delicious taste!

For those khachapuri lovers who for some reason cannot cook a traditional dish, we offer a quick analogue in the rhythm of our time

"Quick khachapuri"

Ingredients:

• thin lavash (usually 2 pcs in a package, Armenian or Caucasian);
• butter 100g;
• suluguni cheese or cheese sticks,
• Adyghe 200g.

Cooking

1. Lavash cut into pieces.
2. Brush each piece lightly with butter.
3. Divide the cheese into thin fibers and put on pita bread with butter.
4. Fold into an envelope and fry using butter until golden brown for 2 minutes over medium heat.

Cooked envelopes are served hot, crispy with a juicy filling, they are very reminiscent of the traditional famous khachapuri. with a fragrant cup of coffee or tea. Enjoy your meal!