On the streets of the city are shops with the strange name “khachapuri”. It is not surprising that they snapped up so quickly, because khachapuri prepare very quickly, while remaining fresh and juicy for a long time. Few know that there are several types of cooking..
Megrelian and Imeretian Khachapuri: What is the difference? For example, Megrelian khachapuri are flat cakes from suluguni, which are kneaded directly into the dough, and also on top of it at the very end of cooking.
And Imeretinsky khachapuri represents the same flat cakes, but with an Imereti variety of cheese. In addition, the composition of the filling can include greens and cheese.
|Wheat Flour Extra Class –||0.5 kg|
|Milk (preferably fat) –||450 ml|
|Margarine –||120 grams|
|Yeast –||6-7 grams|
|Egg –||2 pieces|
|Sugar –||2 pinches|
|Olive or any other vegetable oil –||20 mg|
|Salt –||2 pinches|
|Suluguni –||from 450 to 550 grams|
|Water –||up to 35 ml|
|Sour cream 15% –||15 grams|
|Time for preparing: 90 minutes||Calories per 100 grams: 156 Kcal|
This recipe can be easily repeated in your kitchen. It is excellent as a bread for borscht and soups, and it can also be used as a snack on the road or at work along with tea.
Due to the high content in the dough of the tasty Suluguni cheese, one such khachapuri (approximately eighteen centimeters in diameter) can be satiated.
In the beginning, all the bulk ingredients mix together. It will be flour, yeast, salt, and sugar. It is important that the flour be sifted beforehand, otherwise the dough will come across not only unpleasant lumps, but it will not be so lush and thick. Heat milk, add with vegetable oil.
The dough may be inelastic and coarse. In this case, add some cold water. Knead a baking dish, divide it conditionally into five parts, wrap each of them in food parchment or film, then leave to “rest” for up to an hour.
For the preparation of the filling, suluguni cheese grated on a large grater (distinguished by its pleasant taste) mixed with two eggs and butter is used..
Take out the dough, powder khachapuri parts with flour for convenience, roll out the layers. They should be more or less round, about half a centimeter thick. Do not forget to poke a toothpick or the tip of a thin knife into the hole all around. It makes air flow out.
Cheese is put in the middle of each rolled khachapuri (also divided into five even parts), assembled “accordion” along the edges. It turns out a bag of cheese inside. For its uniform distribution again roll layer of the same thickness. Smear the layer with butter and sour cream to get an amber crust.
There are special ovens in which they put dough for pizza or khachapuri. If they are not available, khachapuri is put on a baking sheet with parchment and baked until it forms a crust. It usually takes seven to ten minutes depending on the oven..
Served with a little butter.
Mingrelian khachapuri dough on kefir
Khachapuri will be especially tasty if you make kefir-based dough out of it. It will be less high-calorie (not used yeast and margarine), but equally tasty and crunchy, literally melting in your mouth..
What you need to prepare a recipe:
- Kefir – 300 ml;
- Sour cream 15% – 1 package;
- Butter – 65 grams;
- Top grade flour – 400 grams;
- Salt, sugar – two pinches;
- Suluguni – 500 grams;
- Egg – 2 pieces.
The cooking time takes less than an hour, while the caloric content of the product is about 350 kcal per serving.
Sour cream, salt and sugar are diluted in kefir until completely dissolved..
Add butter. It is recommended to drown it in small quantities for convenient use. Portionally add flour to make the dough without lumps and become more elastic.
Knead the dough until a plump “bun” is formed, which must be left under the towel for ten minutes.
It is very convenient in this case to turn on the oven and put the dough on top in a bowl on the stove. Roll out the dough.
Suluguni rubs on a coarse grater, then pounded with two eggs.
Put the stuffing on the dough.
Again, a bag of dough is made with Suluguni inside.
Liberally grease with butter, put on a baking sheet with parchment and put in the oven for 15 minutes with a temperature of 190 degrees.
To give khachapuri juiciness, it is advisable to soak the dough with butter, not only before the oven, but also after it..
The filling can be varied with several varieties of cheese with the addition of cilantro, dill or parsley.
The key point is not to overdo it with the amount of flour. It should not be too much, otherwise the khachapuri will prove to be firm and not stretching..
Garlic putty, which is made from finely chopped garlic, water and olive oil, is perfect for khachapuri.
Enjoy your meal!