Khachapuri in Adjarian is a beautiful song with a Georgian accent. Fresh baked goods in the shape of boats with your favorite filling and a whole egg. The classic Georgian dish is baked from dough using a special fermented milk product - matsoni. For the filling in Georgia they use Imeretian cheese. We will tell you how to prepare a dish that looks similar to the famous khachapuri, but is based on local ingredients.
In general, there are many interpretations of Georgian open pies: the dough can be puff pastry, yeast, or kefir. In addition to cheese, mushrooms, minced meat, chicken and vegetables are added to the filling.
The original requires a special cheese, but it has been experimentally proven that it will be good with Adyghe, Suluguni, feta, and feta cheese. Even with regular cottage cheese. Our goal is not to reproduce classic Adjarian khachapuri. We take the design idea and prepare a variation based on it. Beautiful, tasty and simple.
For the filling, take sausage, onion and cheese. Let's break a homemade egg into a boat made of unleavened yeast dough and get this kind of my charm, one look at which makes your hands reach out for a luxurious pie. After all, it is big, aromatic, fresh and so appetizing.
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.
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 there are 5-7 minutes left 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.
The appetizing Georgian dish Adjarian-style khachapuri will be an excellent breakfast option or a hearty snack. It is prepared from different types of dough. The fillings of the treat also vary according to the taste of the cook.
Ingredients: 7 eggs, 160 ml matsoni and the same amount of filtered water, 6 tbsp. high-grade flour, half a pack of unsalted butter, 11 g instant yeast, 3 teaspoons of granulated sugar, 1 teaspoon of table salt, 130 g each of feta cheese and suluguni, a small bunch of fresh dill.
- The first step is to prepare the dough for khachapuri. To do this, all bulk components are dissolved in warm water. Only the flour is left untouched. Matsoni is immediately added to the mixture. Mix the ingredients with a wooden spatula and then leave for 12-15 minutes.
- Next, warm oil is poured into the dough and the flour is sifted in small parts. As a result, it will turn out soft and greasy. The mass is left for an hour near the heat source.
- Both types of cheese are grated for the filling. About 50 g of them are set aside. 3 eggs are boiled until the yolk is firm and also crushed with a grater. They pair with cheeses.
- The dough is divided into 4 parts, each of which is rolled out into a thin rectangle. The remaining cheese is distributed along the edges of the blanks. The sides are wrapped inside of them. A “boat” is formed.
- The cheese and egg mass is placed in the middle.
- After 12-14 minutes of proofing, the baked goods are prepared for 17 minutes at 210-220 degrees in the oven.
An egg is poured into each boat. They return to the oven for a couple more minutes until the whites are set. The finished delicacy is sprinkled with chopped herbs.
How to cook with cottage cheese?
Ingredients: half a kilo of ready-made yeast dough, 320 g of cottage cheese and the same amount of any lightly salted cheese, 70 g of butter, 2 chicken eggs.
- The dough is divided into two halves, each of which is turned into a flat cake with a rolling pin. The edges of the workpiece should be thicker than the middle.
- Combine cheese and cottage cheese in a separate bowl. The resulting mass is divided into two parts and spread onto the dough.
- Each workpiece is folded and rolled into a “boat” shape with raised edges.
- First, the dish is baked for 7-8 minutes in the oven at 200-210 degrees. Next, a raw egg is placed in the center of each piece.
Cook the baked goods for a couple more minutes until the whites set. Lastly, place a piece of butter on the khachapuri.
Khachapuri boat with kefir
Ingredients: 1.2 kg of high-grade flour, 90 g of high-quality butter, 1.5 tbsp. medium fat kefir, 30 g pressed yeast, 25 g granulated sugar, 7 g table salt, 8 eggs, 140 g each of suluguni and feta cheese, a bunch of parsley.
- First, the dough for the khachapuri boat is kneaded. The kefir option is more accessible for Russian housewives, since the Georgian fermented milk product matsoni can be difficult to find in a regular supermarket.
- Warm kefir is combined with crumbled yeast and other bulk ingredients, except flour. The mass is left in a warm place for 8-9 minutes. Once bubbles appear on the surface, you can start adding flour.
- The finished dough is left under a napkin for 40-50 minutes away from drafts.
- 3 eggs are hard-boiled, rubbed and combined with finely chopped herbs. Shredded cheese and salt to taste are added to them.
- The dough is divided into 4 parts, each of which is rolled out thinly. Its edges are folded towards each other and pinched. A boat is formed.
- The filling is placed in the center of the blanks.
- After 10-12 minutes, you can put the khachapuri in the oven for 12-14 minutes at 230 degrees.
All that remains is to break a raw egg into each boat and return them to the oven for 6-7 minutes.
Unusual puff pastry recipe
Ingredients: half a kilo of ready-made puff pastry, 280 g of suluguni, 7 eggs, 3 teaspoons of fatty butter, table salt.
- The dough is defrosted and slightly rolled out. Each of the two rectangles is divided into 2 parts. Their long edges are rolled into tubes, and their short edges are connected.
- For the filling, coarsely grate the cheese.
- Brush the edges of the dough pieces with one beaten raw egg. The remaining part of the egg after greasing is mixed with cheese. The filling is placed into the resulting “boats”.
- The pieces are baked for 10-12 minutes at 180 degrees.
- Next, an egg is poured into each “boat”.
Adjarian khachapuri made from puff pastry is baked in the oven for another 3-4 minutes. During this time, only the white should have time to set, and the yolk will remain damp. Serve hot pastries with a piece of butter.
On yeast dough
Ingredients: 230 g of suluguni and feta cheese, half a pack of unsalted butter, 6 eggs, 7 g of instant yeast, 380 g of high-grade flour, 1 teaspoon of fine salt, 130 ml of full-fat milk and drinking water, 2 teaspoons of sugar sand, 2 tbsp. spoons of refined oil.
- Yeast and sand dissolve in a warm mixture of milk and water.
- After 10-12 minutes, one raw egg, oil are poured into the liquid, salt is added. Gradually add sifted flour.
- The resulting dough will rest for about an hour away from drafts. After kneading, the mass is left for another half an hour.
- For the filling, cheeses are coarsely grated and mixed with melted butter. You can add salt to the mixture.
- The dough is divided into 5 equal parts. Each is rolled out into thin ovals, from which “boats” are formed.
- The filling is placed in the center of the blanks. They are baked in the oven for 17-20 minutes.
Approximately 3-4 minutes before readiness, a raw egg is poured into the center of the khachapuri, and the baked goods are returned to the oven.
How to eat khachapuri in Adjarian style?
It is important to learn not only how to cook, but also how to eat khachapuri in Adjarian style. No cutlery is used during the process. This type of baking is used exclusively by hand.
A piece of butter is placed in the middle of the hot dish, which immediately melts. Next, small pieces are gradually broken off from the sides of the khachapuri, which are dipped in egg and butter.
Georgian pastries are one of the most delicious. Adjarian khachapuri is very popular and can be easily prepared at home. There are a huge number of khachapuri recipes in the world, simple and complex. With cheese, potatoes, herbs. Khachapuri dough is prepared using water, milk or kefir. Matsoni is used in Georgian cuisine. Yeast dough, puff pastry or unleavened, is kneaded for preparation.
As a rule, they are baked in the oven. There are the easiest to prepare lazy khachapuri with cheese in a frying pan. But today we have a real Georgian recipe for Adjarian-style khachapuri, with cheese and egg in the shape of a boat.
In appearance, this Georgian dish is a flatbread formed into a boat with a cheese filling into which a raw egg is broken. The most famous of all recipes is Adjarian khachapuri, which we will prepare today. On average, this dish will take about an hour to prepare, not counting the time for preparing the dough.
Adjarian khachapuri at home in the shape of a boat
Ingredients:
- For the dough: 30 g fresh yeast;
- 0.5 kg flour;
- 250 ml water or milk;
- 1 egg;
- 4 tbsp. l. butter;
- 4 tbsp. l. vegetable oil;
- 0.5 tsp. Sahara;
- 0.5 tsp. salt
- For the filling: 350 g of cheese (brynza, mozzarella, suluguni, feta, Adyghe or any other);
- 5 eggs;
- 70 g butter
Adjarian khachapuri in the form of a boat with cheese and egg - step-by-step recipe with photos:
Tip: before starting to knead the dough for khachapuri, we recommend checking the quality of the yeast. To do this, take a small container (for example, a shot glass or a small glass), pour about 50 ml of milk heated to 36-37 degrees into it, add 20 g of sugar to it and mix well. Then introduce a little yeast (crush a piece). Stir everything and put it in a warm place. You should wait 15-20 minutes, and then watch: the yeast should foam and rise, forming a “cap”. If this does not happen or they foam poorly, we do not recommend cooking with such a product.
How to knead dough for khachapuri in Adjarian style
Place the yeast in water or milk (35-37 degrees) and stir until it is completely dissolved.
Sift the flour and pour it into the milk-yeast mixture in portions.
Here we also introduce an egg, previously mashed with salt and sugar.
We continue to knead, and when finished, add butter and vegetable oil.
Make sure that the dough is not too stiff.
Place the dough in a bowl and place it in a warm place. As soon as it rises, gently knead it and let it rise again. After this, you can start preparing Georgian pastries.
Preparing cheese filling for khachapuri
You can choose the cheese for the filling according to your taste, whichever you like best. Three it on a coarse grater.
Bring the filling to the desired consistency (thick sour cream) by adding chilled boiled water.
How to bake real Georgian khachapuri with boat-shaped cheese
We form small lumps from the dough, roll them into flat cakes with a diameter of 20-25 cm. Adjust the thickness of the flat cake depending on your preferences.
If you want to get crispy khachapuri in Jhar style, increase the diameter when rolling out the flatbreads. If you prefer soft baked goods, we recommend creating more compact boat designs.
Fold the opposite edges of the rolled out circles towards the middle. Pinch the ends well so that the cheese filling does not spread.
Sprinkle the sheet with flour and carefully transfer all the boats, leaving enough space between them.
Place each prepared cheese mixture on top. Place in the oven at 230 degrees. Let stand for about 15-20 minutes.
After the crust has formed a golden brown, take out the sheet with almost finished Adjarian-style khachapuri.
Using a fork, remove a small amount of the cheese mass and break an egg into this cavity.
Then return the Georgian pastries to the oven for a few more minutes. In order for the top of the eggs to “grab” slightly, forming a white film, and the yolk remains liquid.
After cooking, grease the tops of the boats with butter. You can also put a piece of butter in the middle of the boat to give the product more juiciness and fullness of taste.
Remove the baked goods from the sheet into a spacious container and let them rest for about 5 minutes, covered with a clean cotton cloth. Adjarian-style khachapuri in the form of boats with cheese according to the most authentic Georgian recipe, but prepared at home. You can set the table and invite guests into the house.
Video: Recipe for Adjarian khachapuri with suluguni cheese
Today I have a special pastry for you - Adjarian khachapuri, a real Georgian recipe. I discovered this recipe for myself relatively recently, but I and my family have already fallen in love with it.
Everyone knows such a tasty and satisfying national dish of Georgia as khachapuri. This is a flatbread made from dough filled with cheese. It would seem that the dish is very simple, but not everything is as simple as it might seem.
In Georgia, there are several options for preparing such a simple dish as khachapuri. The method of preparation, the shape of khachapuri, the filling and even the dough depend on the region in which they are made.
Khachapuri in Georgia can be made from absolutely any dough - yeast, puff pastry or unleavened. The classic dough for khachapuri is made on the basis of matsoni. The fermented milk drink matsoni is of Armenian origin and is made on the basis of fermented milk, but it fits very harmoniously into the national cuisine of Georgia and into the cuisine of many peoples of the Caucasus.
The filling for Adjarian khachapuri is certainly cheese. Any soft or pickled cheese is an ideal filling for khachapuri. Sometimes cheese is mixed with cottage cheese or khachapuri is made only with cottage cheese filling, but this is a departure from the classics, a variation on a theme, so to speak.
Imereti and Adyghe cheeses, Suluguni cheese or feta cheese are the most popular fillings for Georgian flatbread with cheese. Very often chopped cilantro, parsley or dill are added to the filling. It happens that the cheese is too salty and then it is soaked in water. This process can take from two to five hours, the duration of soaking depends on how salty the cheese is. To quickly remove excess salt from cheese, large pieces of cheese are cut into slices, each about 2-3 cm thick, and soaked instead of the whole piece.
There are mainly three types of khachapuri in shape– closed and open round cakes, boats and square envelopes made of puff pastry. By the way, judging by the appearance of khachapuri, one can safely say from which region of Georgia the recipe for its preparation was taken.
The most famous and recognizable, in addition to the classic ones, are khachapuri from regions such as Megrelia, Adjara and Imereti.
This is a very cool recipe. And since I am a terrible cheese lover, I can confidently say that this is exactly my recipe and I am now a big fan of khachapuri. I would be ready to eat them every day if I weren’t afraid for my waist. But there is something to be afraid of, since with such baking you can turn into a bun, and I really wouldn’t want that. In general, cheese pastries are good, but only on holidays.
Ingredients
To prepare real Adjarian-style khachapuri, you need the following dough products:
- 350 ml milk
- 500 g wheat flour
- 1 egg
- 25 g butter
- 0.5 tbsp dry yeast
- 1 tsp salt
- pinch of sugar
To prepare the filling you need the following products:
- 750 g unsalted suluguni (no need to replace it with anything)
- 250 g of Adyghe cheese (replacing it with something else is out of the question)
- 3 eggs
How to cook khachapuri in Adjarian style. Real Georgian recipe
- We will prepare Georgian flatbreads with cheese using yeast dough. To prepare it, mix warm milk with butter. Mix flour with sugar, salt and dry yeast. Pour the flour onto the table, make a hole and crack the egg into it. Add milk and knead into a soft dough. You need to knead the yeast dough for a long time, as it will get better every minute. Let the finished dough rise twice, covering the container with a towel.
- Divide the finished dough into 3 parts. We will prepare 3 delicious khachapuri.
- It’s better not to roll out the dough, but to stretch it, but personally, I find it more convenient to use a rolling pin, so I rolled out a piece of dough into a flat cake. If you want to cook it correctly, then put the rolling pin in place and stretch the dough, like for a pizza.
- Grate the cheese for Adjarian khachapuri on a coarse grater.
- We put cheese on the flatbread. There is no need to skimp on the filling, as there should be a lot of it.
- We pinch the edges, forming a large pie.
- Now comes the fun part - turn the pie over so the seam is down. And make a cut with a sharp knife. This way it will be perfectly even.
- Now we form the sides by pushing the cheese under the dough. The better you manage to push a layer of cheese under the sides, the higher they will be and then the egg will have somewhere to pour at the end of cooking.
- These are the blanks I got. The sides needed to be made even higher, but that’s okay, in the future I will try even harder to get the cheese into the sides. We pull out the ends so that the boats have the correct shape. Place them in an oven preheated to 200 degrees to bake for 20 minutes. If the oven is convection, you can bake at 180 degrees.
- These are the Adjarian boats after 20 minutes of cooking. My sides are not very high, so I had to make small indentations with a spoon for the eggs.
- Now beat an egg into each boat and put the khachapuri in the oven for another 7 minutes.
- You need to wait for the protein to set (it may still be liquid in places, but it will set during cooking). The yolk must be liquid.
- As Tatiana said, one eye rolled back from the anticipation of the khachapuri, and those who eat it can have both eyes rolled back, as it turns out very tasty. At this moment, cheese lovers are squealing with delight (and I am with them), lovers of home-baked goods are asking to at least try a piece. Who's lucky this time? My family is lucky. My son, a cheese lover, had already been following me around for about 10 minutes, as the aromas in the kitchen promised that it would be delicious. My husband also looked into the kitchen several times. He had only one question and he asked about when are we going to eat.
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| Category: | Snack |
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| Suitable for vegetarians: | No:( |
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| Calories: | 403 kcal. /100g |
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| Cooking time | |
| taking into account the dough rising time: | 1 hour 50 minutes |
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| Shelf life: | served hot immediately after cooking |
Close your eyes, can you already hear the southern polyphonic polyphonic singing echoing among the mountain rocks? :) Today we will prepare Adjarian-style khachapuri with cheese to mentally transport ourselves to hospitable Georgian Adjara. Picturesque mountains, amazing relict forests and, of course, the gentle sea - a blessed, warm and bright land... as bright as Georgian cuisine.
Let's dream for ourselves and let our family members dream :)
Georgian cuisine - Khachapuri with Adjarian cheese
We prepared them, photographed and ate them in order to clearly and simply describe to you the recipe for Adjarian khachapuri with step-by-step photos, answering in detail the question: how to prepare classic khachapuri with cheese at home.
Adjarian khachapuri is perhaps one of the most romantic dishes of Georgian cuisine. It would seem, what kind of romance can there be in bread and cheese? In ordinary bread with ordinary cheese - of course, none. What if these familiar products take the form of a boat rocking on the sea waves in the rays of the setting sun?... At least, the most common version of the origin of Adjarian khachapuri says that they were invented by sailors (hence the boat shape), and the practically untouched egg yolk represents the sun at sunset, sinking into the sea.
In general, different regions of Georgia have their own traditions of preparing khachapuri. The Imereti version is a round flatbread with filling, which is baked in a clay frying pan called ketsi; in Megrelian cheese is spread on the dough. Gurians bake khachapuri in the shape of a month, and add boiled eggs to the filling; Svans use lentils, and Racha khachapuri is filled with four types of cheese. All these recipes are worthy of a separate story, but today we are going to Batumi, to the seashore, and preparing khachapuri with cheese in Adjarian style - “khachapuri boats”.
In Georgia, khachapuri is prepared from the freshest ingredients. For example, chkinti-kveli cheese is used for the filling (in Russia it is called Imeretian), young, more like cottage cheese, and the eggs are exclusively homemade, with a dark yolk that really resembles the setting sun. But we will be realistic, and in the absence of homemade cheese and eggs, we will try to make do with store-bought ones.
Imereti cheese is not easy to find in Russian stores, so we will use other available cheeses as an alternative; the main thing is that it is pickled cheese (Suluguni or Adyghe), and in any case, as fresh as possible (look at the date of manufacture) and elastic. We are not sinning against the truth: in different Caucasian regions, local cheeses (most often suluguni) are also used when preparing Adjarian khachapuri.
| Ingredients ( for 4 large khachapuri): | |||
| for test: | For filling: | ||
| Milk - 200 ml | Cottage cheese (if cheese very good salty) - 100g. |
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| Vegetable oil - 3 tablespoons |
Imeretian or Suluguni cheese - 500 gr. | ||
| Egg - 1 pc. | Butter - 50 gr. | ||
| Yeast - 25 grams fresh or 7 grams dry |
Eggs - according to the amount of khachapuri and one for greasing | ||
| Flour - 600 gr. | |||
| Sugar - 2 teaspoons | |||
| Salt - half a teaspoon | |||
We will need from the utensils:
Shh... Below we will reveal all the secrets of preparing real Adjarian khachapuri
Well, good luck to us and... let's go :)
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Step 1 Warm the milk slightly (to about 36 degrees), pour in the yeast, and mix. |
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Step 2 Mix one egg with salt and sugar. You can use a fork or whisk, but you don't need to beat the egg, just lightly whisk it. |
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Pour the egg mixture into the milk and stir. Add flour and knead the dough. The amount of flour indicated in the recipe is approximate; it may vary depending on the quality of the products or, say, the size of the egg. Therefore, it is better to add flour gradually, one glass at a time, stirring constantly. This is usually called “how long the dough will take” - that is, when it begins to lag behind the hands and the bowl. |
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Grease the dough with vegetable oil, cover with a clean towel and leave to rise in a warm place until the volume doubles (if the yeast is good, this will happen in about 30 minutes). After this, knead the dough and repeat the procedure. Yeast dough, I must say, is a very capricious substance. Why it doesn’t rise when the windows are open or in a draft is understandable, but it refuses to rise even when there are loud sounds; it’s not without reason that they say that you should bake pies, Easter cakes or bread only with good thoughts and in a good mood. Therefore, we turn off the TV, put away our mobile phones, don’t slam doors, don’t shout, don’t swear - we just smile and wait for the dough to “rise.” |
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| Grate the cheese on a coarse grater. If it is too salty, add a little cottage cheese, but if the cheese is not very salty, then you don’t need to use cottage cheese at all. |
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Tear off a large piece of dough and roll out flat cakes on a floured surface (about 0.5 cm in height and 20 cm in diameter). It is convenient to use a rolling pin, but if the dough is sticky, you can stretch it to the desired size with your hands. |
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| Step 7 Place the filling on the flatbread. |
We blind the ends, making a “boat” | |
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Step 10 Preheat the oven to 200 degrees. Place the khachapuri on a greased baking sheet. Roll the dough slightly from the middle, adding a little more cheese. Beat the egg and brush the edges with it using a brush. |
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| Step 11 Bake the khachapuri for about 15 minutes (the dough should be browned). Remove from the oven, add a piece of butter to each khachapuri and beat in one egg at a time - so that the yolk remains intact. Keep in the oven for another 3 minutes (the white should be set, but the yolk should remain liquid). |
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Khachapuri is eaten hot, piping hot, without using a fork or knife, but by breaking off pieces of dough from the sides and dipping them into a tender, juicy cheese-egg-butter filling. Washing down all this miracle with ruby-red wine and standing still for a moment, you will inevitably hear the sound of the surf, and, closing your eyes, you will see the endless sea in the rays of the setting sun.
Well, now you know how to cook real Adjarian khachapuri with cheese at home.
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