Khachapuri is the most popular dish in Georgian cuisine. In each region of Georgia they are baked according to their own recipes, different forms, with all kinds of fillings, etc. Today we will talk about Adjarian Georgian khachapuri.
Recipe content:
- Cooking Adjarian khachapuri
- Useful Tips
- Real Adjarian khachapuri
- Adjarian Khachapuri: a step by step recipe
- Khachapuri "boat" in Adjarian
- Adjarian-style khachapuri dough
- Video recipes
As you know, khachapuri is a flat cake with loose cheese, which does not rub on a grater, but, classically, is only torn by hand. Khachapuri is divided into three types: Megrelian, Imeretian and Adjarian. The first two are round and baked with suluguni or Imeretian cheese inside, and Megrelian khachapuri, also outside. But Adjarian-style khachapuri is a completely different story.
Adjarian khachapuri is usually made from yeast dough, suluguni or a mixture of mozzarella and feta cheeses, butter and one egg per serving. The dish is distinguished by the shape of a boat, in the middle of which there is cheese, a fresh egg with butter. There are many opinions around such a dish on how to use it. In addition to the usual options - with hands and a fork, there is a more interactive way. Mix the filling with a fork, break off the hard edges of the "boat", moisten them in the egg filling and send them into your mouth. Only the middle remains of the khachapuri, which is eaten with a knife and fork.
Cooking Adjarian khachapuri
Usually the dough for this type of khachapuri is prepared according to one of the classic recipes. After he is allowed to rest so that the gluten swells, then it will become more pliable, elastic and will not stick to hands. Then the dough is divided into several balls the size of a fist, which are rolled into oval cakes with a thickness of at least 1 cm. The edges are pinched, forming an open middle in the form of a "boat" into which the cheese is placed in a slide. The dough is left to rest for a couple of minutes so that it comes up before baking. After the edge of the product, grease with whipped yolk and send to bake in a preheated oven to 180-220 degrees for 15-30 minutes. The browned khachapuri are carefully removed from the baking sheet, an egg is poured into the open part of the cake so that the yolk remains intact and does not stir, and a piece of butter is placed. They are usually consumed hot and washed down with sweet tea.
Useful tips for cooking Adjarian Georgian khachapuri
- If the cheese is very salty, for example, feta cheese, then it must first be soaked for 2-5 hours, depending on the salinity. To get rid of salt faster, the cheese is cut into smaller pieces about 2 cm thick.
- The consistency of the dough should resemble thick sour cream. In the preparation of dough, there is such a rule: you need to take 3 times more flour than water. Accordingly, 100 ml of water = 300 g of flour. But if the dough is too thick, then you need to add more liquid to it. Since, depending on the type of flour, it is able to take a different amount of water.
- For khachapuri, you can cook yogurt yourself. To do this, heat 3 liters of milk, add 2 tbsp. sour cream or kefir, cover with a lid, wrap with a towel and stand for 5 hours. After the mass is transferred to the refrigerator, where it is kept until thickened.
- If the yeast is weak or does not foam at all in a warm place, then its quality is poor, it is better not to work with it.
- Before starting cooking, you need to check the quality of the yeast. To do this, pour warm (35-37 ° C) milk (50 ml) into a small bowl, add sugar (1 tablespoon) and mix. After the yeast is colored, mixed so that it dissolves and left in a warm, not ventilated place for 20 minutes. They should foam, become airy and rise like a "cap". If this happens, you can start preparing khachapuri.
- The classic Georgian cheese for Adjarian khachapuri goes - Imeretian. But it's hard to find him outside Georgia. Therefore, the following combinations of cheeses are permissible: Adyghe cheese and suluguni, feta and suluguni, feta cheese and mozzarella, feta and mozzarella, or pickled and hard cheese varieties that are mixed with cottage cheese. But do not take only suluguni. It is very fatty and stretching when hot, and when it cools, it loses its attractive properties, taste and texture.
- The classic ratio of dough and cheese is 1: 1.
- The size of the boats can be of any size. It depends on preference. To make the dough crunchy, roll it out thinly and widely, soft - make a more compact structure.
Real Adjarian khachapuri
Adjarian khachapuri - delicious cheese pastries. This is the most delicate yeast dough, a lot of suluguni cheese and a beautiful baked egg. Words are not needed here, you just need to cook.
- Caloric content per 100 g - 280 kcal.
- Servings Per Container - 5-6
- Cooking time - about 5 hours, of which 4 hours for proofing the dough
Ingredients:
- Flour - 700 g
- Milk - 100 ml
- Drinking water - 300 ml
- Refined vegetable oil - 3-5 tbsp.
- Fresh yeast - 25 g (or dry 1 tsp)
- Egg - 1 pc. in the dough + 5-6 in the filling
- Salt - 1/2 tsp
- Sugar - 1 tablespoon
- Boiled water - to the required consistency
- Adyghe cheese - 400 g
- Butter - 100 g
- Suluguni - 100 g
Step by step cooking:
- Dissolve the yeast in warm milk and leave to foam.
- Sift 450 g of flour into a bowl, add salt and make a small depression in the center of the slide, into which pour 50 ml of milk, 300 ml of water, one egg and frothed yeast.
- Stir the flour with your hands and knead the dough that is not too tough.
- Sprinkle the table with flour, put the dough and sprinkle it with plenty of flour on top. Start kneading the dough, dust it with flour a little so that the dough does not stick to the table. In the process of kneading your hands, grease with vegetable oil, this will improve the taste of the dough and make it easier to knead. The average mixing time is 15-20 minutes, but the longer, the tastier the products will be. When the dough does not stick to your hands, becomes silky, elastic and pleasant to the touch, you can stop kneading. Shape it into a ball, place in a clean bowl, cover with a dry towel and place in a warm corner for proofing for 2 hours. It should increase 3 times.
- Wrap the dough that has come up with your hands and put it back in the bowl under the towel. Re-set it to come up for 2 hours. Then wrinkle it again and divide it into 5-6 pieces of 200 g each.
- Form each piece of dough into a ball, put it on the table dusty with flour, roll it out in an oval shape with a diameter of 30-35 cm, pinch the edges, forming a boat, cover with a clean napkin and leave to rise slightly.
- Meanwhile, grate the cheese for the filling.
- Pour boiled water at room temperature to the cheese, stirring constantly, so that the mass acquires a thick sour cream consistency.
- Move the boats to a baking sheet, lay out the cheese filling and bake in a preheated oven to 230 ° C for 20 minutes.
- When the khachapuri are browned, remove them from the oven and carefully remove from the baking sheet.
- In the cheese filling, make a small indentation into which you pour the egg.
- Return the khachapuri to the oven for 1-2 minutes so that the egg is covered with a white film and the yolk remains runny.
- Grease the sides of the finished khachapuri with soft butter and put a piece of it in the depression next to the egg so that it melts.
Advice:
- For the dough, instead of water and milk, you can use whole yogurt or half with sour cream.
- Greens are not indicated in the recipe, but if desired, they can be added to the filling, and any to taste.
Adjarian Khachapuri: a step by step recipe
Another simple recipe for a deliciously delicious open pie. When the khachapuri is baked in its middle, you can release not only chicken, but two quail eggs each.
Ingredients:
- Flour - 550 g
- Dry yeast - 5 g
- Milk - 400 ml
- Butter - 40 g
- Sugar - 10 g
- Refined vegetable oil - 10 ml
- Salt - 10 g
- Imeretian cheese - 200 g
- Suluguni cheese - 200 g
- Egg - 6 pcs.
Step by step cooking:
- In a deep bowl, combine dry ingredients: flour, yeast, sugar and salt.
- Pour warm milk into the products and mix well.
- Put in 20 g of butter and vegetable oil. Stir again.
- Knead the dough until smooth, so it is not very tough. You can pour in a little boiled water, 1-2 tbsp.
- Cover the dough with a napkin and leave in a warm room for half an hour.
- Meanwhile, grate both types of cheese on a coarse grater.
- Pour 1 egg into the cheese shavings and add 20 g of butter. Stir everything so that the filling remains airy and loose.
- Divide the matched dough into 5 parts, and roll each of them into a small cake.
- Place the cheese filling in the middle of the tortilla.
- Pinch the edges of the dough, forming a boat and grease the sides with yolk.
- Place the khachapuri in a heated oven at 220 degrees for 15 minutes.
- Remove the hot khachapuri from the oven, beat in 1 egg each and place in the oven for another 1 minute.
- Then put a piece of butter in each and start your meal.
Khachapuri "boat" in Adjarian
Khachapuri boat is when the filling is laid out not inside the dough, but on top of a flat cake, like a pizza. Well, we already know this, and now we present another version of the preparation of the famous Caucasian food.
Ingredients (for 1 cake):
- Flour - 400 g
- Chicken egg - 2 pcs.
- Milk - 125 ml
- Water - 125 ml
- Salt - a pinch
- Sugar - 2 tsp
- Dry yeast - 7 g
- Suluguni - 300 g
Step by step cooking:
- For dough, mix warm water and warmed milk. Add sugar, yeast and stir everything well. Leave the dough in a warm corner for 20 minutes, until an air cap forms.
- Pour the matched dough into a deep bowl, beat in an egg, add salt and flour.
- Knead the dough, transfer it to a clean bowl, cover with a towel and leave in a warm room for an hour. It should double in size.
- Then knead the dough and leave for another half hour.
- Take care of the stuffing. Grate the cheese on a coarse grater, beat in the eggs and mix.
- Divide the dough into 7 equal parts, which roll out with a rolling pin into thin layers, giving an oval shape.
- Place the same amount of filling on each sheet of dough, leaving empty edges.
- Fold the edges of the dough up to make a "boat". Place the khachapuri on a greased baking sheet and brush the sides with an egg.
- Bake the product in an oven heated to 180 degrees for 20 minutes. After that, pour 1 egg into the middle of the "boats" and return the khachapuri back to the oven.
- Bake them until the protein coagulates, about 1-2 minutes.
Adjarian-style khachapurei dough
Khachapuri is usually prepared from yeast dough. But one of the options for this dish is based on curd dough, which is convenient because the product does not stale for a long time. And if the cakes will be used the next day, then they need to be warmed up, since they are most delicious when hot.
Ingredients:
- Flour - 550 g
- Milk - 40 ml
- Dry yeast - 5 g
- Sugar - 10 g
- Cheese - 300 g
- Salt - a pinch
- Eggs - 5 pcs.
- Refined vegetable oil - 7 g
- Butter - 30 g
Step by step cooking:
- Pour yeast into a bowl, pour 2-3 tbsp. warm (not hot) water, stir to form a homogeneous liquid.
- Pour flour into another bowl, preferably sift it. Add sugar, salt to it and pour in the yeast liquid. Stir everything.
- Pour milk and vegetable oil into the food at room temperature. Stir again. Add water or flour if needed. In the end, you should get a thick substance, cover it with a cotton towel and leave it in a warm room for 45 minutes.
- When the dough comes up, shape it into a plump sausage, cut it into 5 pieces and roll each piece into a 5 mm flat oval.
- Place butter in the center of the dough sheets. This khachapuri will add juiciness.
- Grate the cheese, put on the cakes and pinch the edges along the oval.
- Grease a baking sheet with butter, sprinkle with flour and lay out the khachapuri. Punch holes around the perimeter of the cakes with a fork and brush with an egg to brown the product.
- Send the khachapuri to an oven heated to 200 degrees for 20 minutes.
- When the pastry is browned and rises, remove it from the oven, beat an egg into each "nest" and send it back into the oven for no more than 5 minutes.
Video recipes:
