Everyone who has visited Georgia or Abkhazia will probably recall this special taste of baked cakes with curd or cheese filling. Khachapuri with cottage cheese, a “boat” with cheese and an egg - whoever tasted it, will surely not forget the crisp, which is followed by the cheese melted in the oven, or the yolk, which is shaky looking from the aromatic boat in Ajarian style. Fantastically delicious! And if you do not know how to cook these magic cakes, we will tell you. Right, it's worth a try!

Khachapuri with cottage cheese - a classic recipe in a pan

This dish belongs to the traditional Georgian cuisine and today means cottage cheese any filling with homemade or any other brine cheese. However, cottage cheese is still considered a classic of the genre, with which we propose to make a traditional cake according to the recipes of Georgian cooks.

The dough can be yeast, yeast-free, puff and fresh. Since the classic recipe is prepared on the Georgian fermented milk product yogurt, we also offer yeast-free dough, in which you can replace yogurt with fermented baked milk, kefir, yogurt.

For the test you will need:

  • a glass or a little more yogurt;
  • 1 egg
  • 3 cups of wheat flour;
  • half a spoon of soda;
  • a pinch of salt.

Filling for khachapuri can be with cottage cheese, cheese, with the addition of greens. For the filling, take one and a half glasses of cottage cheese, an egg and to taste the salt.

Cooking like this.

  1. Break the egg into a bowl, pour in the yogurt, add the baking soda and salt quenched with vinegar.
  2. After mixing everything, add flour.

The recipe indicates the approximate amount of yogurt so that it can vary the density of the dough. It should not be too hard, but it should not be made liquid either. A soft, flexible dough should rise well during baking.

While the dough, wrapped in plastic wrap, ripens for about half an hour, prepare the filling. Combine the cottage cheese with the egg, salt, mix until smooth.

Next, roll the cake, lay the filling on it with an even layer, then connect it towards the middle of the edge and pinch it, forming a round cake. The final touch - we pass along the tortilla with a rolling pin and transfer it to a dry frying pan. Having browned one side, we shift to a board or plate and put it on the pan again.

This is a quick way to make khachapuri. But there is still the option of baking in the oven.

How to cook in the oven

 

The same recipe can be used for khachapuri in the oven. The only difference is that before laying the product on a baking sheet, it is greased with whipped protein or a mixture of yolk with milk, pricked with a fork in several places to exit the steam, then the baking sheet is greased and left to bake for half an hour or an hour. The temperature of the furnace is 180 degrees.

Khachapuri with cottage cheese and herbs

Georgian khachapuri today, as a rule, is cooked with cottage cheese and herbs, and with a lot of herbs - parsley, basil, dill, etc. For the flavor, you can add a little garlic.

So, green filling and dough require these products:

  • 0.4 kg of flour;
  • a glass of slightly warm water;
  • a pack of margarine or butter;
  • a pinch of salt;
  • 250 g of fatty cottage cheese;
  • a little greens of parsley, dill, cilantro, basil in combination;
  • salt, ground pepper;
  • garlic - a couple of cloves.

Getting started:

  1. Add salt to warm water, mix, pour a glass of flour.
  2. Knead uncooked dough and put in the refrigerator for a while.
  3. While it cools, we mix the remainder of the flour with a pack of butter - just chop it into the flour, achieving the release of buttery crumbs.
  4. We connect the crumbs with the dough from the refrigerator, knead and roll out the thick layer. Next, fold it four times and roll it again. We repeat this manipulation two more times. Thus, we achieve some semblance of puff pastry. The last layer is rolled again into a 4 mm thick layer.
  5. We cut the layer with squares with a side of about 10-15 cm.
  6. Mix cottage cheese with salt, pepper, herbs. At the end, add the garlic passed through the garlic press. The filling is ready.

You can add two chopped boiled eggs to the filling, this is done at will, but it turns out delicious.

Distribute the filling into squares, fold each in half so that the triangle comes out, pinch the edges. Bake in a dry frying pan over low heat, turning on both sides. You can bake in the oven, pre-lubricating the surface with an egg.

With the addition of cheese

Khachapuri with cottage cheese and cheese is perhaps the most delicious option. In principle, you can simply combine the cottage cheese and cheese by grating, and start any of the above types of dough. However, you can create an authentic culinary masterpiece by making dough from cottage cheese, and from the cheese - a breathtakingly delicious stretching cheese filling.

For the test we take:

  • 350 g sifted wheat flour;
  • egg;
  • 170 g butter;
  • salt to taste;
  • three small pinches of soda;
  • 250 g of cottage cheese (regular store, not dry, if dry, add a little milk or sour cream).

For the filling you will need:

  • cheese (350 g);
  • two tablespoons of mayonnaise;
  • some garlic, pepper, salt to taste.

In their homeland, khachapuri love to add green wild garlic to the filling with cheese. Feathers of young green garlic will also go well.

Getting started:

  1. We make the dough by combining cottage cheese, egg, butter, soda and salt, then pour the flour. The dough should be pliable, soft. While preparing the filling, it lies in the refrigerator.
  2. The filling is collected from grated cheese, crushed garlic, sour cream, mayonnaise, salt, pepper, add herbs if you want.
  3. Roll out the dough in a circle and place on a baking sheet covered with paper. Do not forget to dust the baking sheet with flour.
  4. Next, the filling is laid out evenly, on it the second part of the test, rolled out as well. The edges are plucked.
  5. The oven by this time has already been heated to 180 degrees, the product is baked for about half an hour.

It is interesting:how to cook khachapuri

From puff pastry

Ready dough for khachapuri is also a good option. Very quickly a delicious dish is prepared from yeast or yeast puff pastry.

For it, take two packs of dough, roll each sheet to a thickness of 2 mm, put a filling of cheese and feta cheese on one. For the filling, you need to mix 250 g of cheese and feta cheese or just grate a pound of cheese, add the egg and salt to taste.

Stuffing should always be a little over-loaded, because khachapuri is eaten either with wine or with tea.

It remains to decompose it into one layer, cover the second, pinch the edges and cut the top layer as you would cut into portioned pieces. This will give a steam outlet and further facilitate the cutting of the finished product. Lubricate the top with a loose egg and put in the oven. In 10-15 minutes the khachapuri is ready!

Option for the lazy, lavash

Lazy khachapuri are made from ready-made pita bread. Lavash Khachapuri is somewhat similar in taste to Armenian Achma - a product from simple dough and a large amount of butter and cheese. The only difference is that the sheets of dough for achma are boiled and used in this way in the product. Khachapuri is collected from ready-made pita bread.

 

Usually three large pita breads are sufficient. One of them is cut in the shape of a baking sheet with the capture of the edges of the form to form sides. Trimming comes in handy after.

The filling will be ordinary and Adyghe cheese. Only 400 g. Plus, you need a sauce for lubrication, because the sheets are quite dry, and khachapuri should be juicy.

The sauce will be prepared from 250 g of a glass of fermented baked milk or yogurt, two eggs and salt.

We put the first layer in the form, on it we lay out a third of the cheese mass. Cover with a second pita bread and grease it with a mixture of ryazhenka and eggs. Add another third of the cheese, cover with lavash slices again and grease the sauce again. With a third pita bread we will cover the whole product and set to bake.

Juicy Adjarian khachapuri with cottage cheese

This recipe is the longest in cooking time, but Adjarian khachapuri are the same as they are sold in Abkhazia directly on Lake Ritsa. They are called “boats” because the yeast dough is molded so that the juicy cheese filling rests as if in a boat, and the eye of the yolk flaunts over the cheese. Very tasty and beautiful.

For a pound of flour:

  • half a glass of warm milk;
  • glass of water;
  • a teaspoon of yeast (it is better to find fresh, then the norm needs to be increased 1 to 2.5);
  • 1 tbsp. a spoonful of vegetable oil;
  • half a spoonful of granulated sugar and the same amount of salt.

For the filling, grate 400 g of Imereti or Adyghe cheese on a coarse grater. Raw chicken eggs and a little butter will also be needed for decoration.

  1. Put sugar, salt, butter in warmed milk and water, add yeast and, having waited for them to disperse, add flour.
  2. Knead a little sticky dough and leave to rise.
  3. After an hour and a half, knead the dough so that it rises again.
  4. Add a little water to the grated cheese to make a semi-liquid mass.
  5. We divide the finished dough into six pieces. Each roll out into a cake. Roll the cake into a roll, pinch the edges, and turn the middle - we get something like a boat. Put the stuffing in it.
  6. In the oven we set the temperature to 250 degrees and bake for a quarter of an hour.
  7. We break one fresh egg into each product and quickly bake it so that the egg only grasps, the yolk remains liquid. It will take a couple of minutes.
  8. We serve by putting a piece of butter in each boat.

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