The Recipe for Cooking Khachapuri

The recipe for cooking khachapuri originates from the Georgian national cuisine. He is happy to eat in many countries of the world, including Russia, Belarus, Ukraine. How to cook khachapuri? The recipe for khachapuri is not one. The dish can be either closed or open top, flaky or on a yeast test. How to cook khachapuri with cheese? In order for you to cook it, you need to choose from the presented khatapuri cooking recipe that you like best, buy food and start cooking.

Preparation of khachapuri with open top.

Ingredients: eggs - 6 pieces, flour - kg, suluguni cheese - 1,2 kg, sunflower oil - 2 tablespoons, butter - 100 gr, sugar - a tablespoon, dry yeast - a tablespoon, salt.

Cooking method:

On a large grater we rub cheese and 4 boiled eggs, mix and salt to taste. Then, in a separate dish, prepare the dough for khachapuri, namely, break 2 eggs, add sugar, salt and beat with a spoon until a homogeneous mass is obtained. Sieve through a sieve flour and gradually fall asleep in a dish, stirring constantly. Then add the yeast, diluted in warm water. When the dough is ready, it must be put for 1 hour in a warm place, so it rises. After that, it needs to be kneaded again and put in a warm place for 30 minutes.

After the dough has approached, divide it into 10 parts and roll it out with a rolling pin into flat cakes. We spread the cheese into cakes, so that about 4 cm. Cakes from the edge remained unoccupied. The edges are wrapped up and we give khachapuri the shape of the boat. Then we grease them with butter from above and bake them at a temperature of 200 degrees for about 40-45 minutes. While khachapuri are baked, you can put a kettle, khachapuri with tea - it's very tasty.

Khachapuri with cheese

Ingredients: 500 gr of brynza, flour, 3 eggs, a glass of curdled milk, ¼ teaspoon of salt, 100 g of sunflower oil, 30 g of butter.

Cooking method:

Cut the cheese into slices about a centimeter thick and put it in a saucepan of cold water for 3 hours, so that the salt comes out. After that, pour the cheese into the colander and squeeze it. We beat the butter and eggs, mixed together with the cheese and crushed until a homogeneous mass is obtained. We roll balls of it with the size of a fist and leave it for 2 hours.

Pour the flour into a dish, add 2 eggs and salt, mix, gradually pouring the curdled milk to obtain a homogeneous mass. After that, the dough is divided into 4 parts and each part is rolled using a rolling pin. Lubricate them with butter, fold them in the middle and roll them out again. Lubricate again with butter and fold in half. Then we put the resulting filling between the layers, after which the edges are closed.

We heat sunflower oil on a cast-iron frying pan, put khachapuri suture down and start baking on low heat. Approximately 10 minutes later the bottom will blush. After that, the khachapuri must be turned over, greased with a mixture of eggs and butter. When khachapuri is ready, we take out of the oven and grease with butter.

The recipe for khachapuri with a puff pastry

Ingredients: cheese (preferably suluguni), sausage, puff pastry, greens (urop, parsley, coriander).

Cooking method:

Roll the dough with a rolling pin in one direction. We cut it into several pieces. We cut the sausage into small slices and rub the cheese on a large grater. Finely shred the greens. Between the layers lay first cheese, and on top of finely chopped sausage and greens. You can pour a little. The edges of the dough are closed and put on a baking tray in the oven. Bake at a temperature of 180 degrees for about 20 minutes.

Khachapuri from yeast dough

Ingredients: 2 eggs, yeast dough (200 g), suluguni cheese (100 g), butter (20 g), dill and parsley.

Cooking method:

Boil the hard-boiled egg, after which we clean it from the shell. On a large grater we rub cheese and boiled egg. Cut the finely greens and mix it with the egg and cheese. To taste we add salt. Then divide the yeast dough into 2 parts, then roll them out with a rolling pin. We put the stuffing we put on both cakes. At the same time retreating about a centimeter from the edge, in order to be able to wrap them. We give pellets the shape of the boat, wrapping the edges and inside, on the filling, put a little butter. After that, we lubricate the future khachapuri with a raw egg and bake until cooked in the oven at a temperature of 200 degrees.