home / Snacks/ Imeretian khachapuri recipe from a Georgian chef. Real Imereti khachapuri - the best cheese cake recipe! What is served with khachapuri

Imeretian khachapuri recipe from a Georgian chef. Real Imereti khachapuri - the best cheese cake recipe! What is served with khachapuri

Khachapuri - a dish Georgian cuisine, which is a lush cake with cheese. Dough for khachapuri can be prepared with the addition of yeast or on the basis of lactic acid organisms of matsoni. This also changes the way of cooking.

In addition, only Imeretian cheese is used, but if it is not available, many put it.

yeast dough recipe

You will have to tinker with yeast dough, but if you want to enjoy delicious khachapuri for several days, then this option is preferable, because yeast cakes remain soft for several days, and matsoni pastries are good only immediately after cooking. After some time, it loses its taste, although it is prepared easier and faster.

What you need:

clean drinking water - 250 ml;
fresh yeast - 20 g;
450 gr. flour;
vegetable oil - 3 tbsp. l;
a pinch of sugar;
1/2 tsp simple salt;
Suluguni cheese - 600 g;
1 raw egg;
oil - 40 g.

Recipe:

Heat water and add crumbled yeast, salt and a pinch of sugar. Send vegetable oil there.
Pour 350 gr. sifted flour and achieve uniformity.
Pour flour in several passes until you get a soft dough that does not stick to your hands.
Put in a warm place and wait until it doubles in size.
While it is coming, grate the cheese, add the egg and pour in 2 tsp. flour.
Achieve uniformity and divide into 2 identical parts. From each form a lump.
Divide the finished dough into 2 parts and roll out a cake from each.
Put the cheese ball in the center and gather the edges into a knot.
You can use your hands, or you can flatten the knot with a rolling pin to get a cake.
Transfer both to parchment, which is covered with a baking sheet, make a hole in the center for steam to escape and put in the oven for 10-15 minutes, heated to 250 ᵒС.
Grease hot pastries with butter and serve.

matsoni recipe

Matsoni is replaced with kefir, curdled milk or sour cream, although this is not welcome in Georgia. If possible, it is better to use these lactic acid organisms or mix them with any fermented milk product.

What you need:

matsoni - 1 liter;
3 raw eggs;
vegetable oil - 3-4 tbsp. l;
sugar - 1 tbsp. l;
soda - 1 tsp;
1/2 tsp salt;
flour;
any pickled cheese- 1 kg;
, pre-melted - 2-3 tbsp. l.

Recipe:

Add the egg, salt, sugar and soda to the yogurt. Leave for an hour.
Pour in the oil and add the flour - enough to get a cool dough, slightly sticky to your hands. Set aside.
Grind cheese, add 2 eggs and butter.
Divide the dough into 5 equal parts and the same number of parts you need to get from the filling.
From each piece of dough, form a cake with your hands or a rolling pin. Put the filling inside, form a knot and flatten.
Fry in a pan on both sides with the addition of vegetable oil.

These are the two main recipes for Imeretian khachapuri. Try cooking both. Good luck!

Georgian cuisine is one of the most ancient cuisines in the world. The most famous home Georgian dish- This is khachapuri. Khachapuri is nothing more than a tortilla with cheese. Imeretian khachapuri is very popular, this article will give their recipe with a photo.

Varieties of khachapuri

Georgian cuisine, and with it khachapuri, has its own regional varieties. Adjarian, Rachin, Megrelian, Imeretian and other khachapuris are known. All of them are united by a common traditional recipe, rooted in hoary antiquity. And their differences are only in some details. Most often they differ in shape. Cakes are round and boat-shaped, open and closed. Khachapuri in Imereti is called imeruli.

Imeretian khachapuri real recipe with photo

Imeruli is so loved by culinary specialists all over the world that the existing varieties of this pastry can no longer be counted. It is very difficult to find a real one among all the variety of recipes. However, in 2010, Georgia received a patent for khachapuri as its own. the National dish and now deal with the technology traditional cooking became easier.

Dough

Classical home recipe involves the preparation of dough for matsoni. Matsoni is Georgian fermented milk product. When preparing the dough, yeast is not used.

Here is how the dough is prepared in stages:

In a bowl, mix half a liter of matsoni and 3 raw eggs.
900 grams of flour should be gradually introduced into this mixture.
Knead the dough, cover with a napkin and let rest for 30 minutes.
The dough is ready.

Of great importance in the preparation of tasty and tender dough has flour, or rather the correct amount of it. it essential condition. It is not possible to give exact grams. Therefore, it is necessary to introduce flour in small portions. After all, if there is not enough of it, then the dough will turn out to be liquid. And if you overdo it, then it will lose its softness and become tough.

The complexity of this completely uncomplicated recipe is that it is almost impossible to get matsoni outside the Caucasian region. In this case, you have to look for its analogues.

Tip: "If you can't use yogurt, replace it with low-fat yogurt."

It is absolutely not permissible to cook imeruli with yeast, shortbread or puff pastry as many try. Pies on such a test have to be baked in the oven. Such pastries have nothing to do with real imeruli and cannot be called that. Real Georgian cakes are cooked in a pan, not in the oven.

Filling

The dough for imeruli is very tender. And the filling suits him. Only pickled Imeretian cheese goes into real Georgian cakes.

It is the most common in Georgia. It accounts for about 80% of all production.

An important condition is its softness such that it could be kneaded by hands without resorting to a knife, grater, fork or spoon. It also matters that it is real. Cheese on the shelves is significantly different from the strict Georgian recipe.

Similar to the situation with the test, in the world there is a large number of filling variations. Use a variety of cheeses, as well as add boiled eggs, chicken, meat, fish, sausages. Seasoned with salt, pepper, various spices. This is not entirely true. For example, cakes with meat, according to the rules, should be called kubdari. And lobiani are tortillas with beans. The same applies to other fillings. Not all bread cakes, even including cheese, are worthy of the old name "khachapuri". Most of them are better suited name - pies.

Recipe

Cooking with photo:

Divide the dough into 8 equal parts. You will end up with 4 cakes.

For one cake, you need to roll out 2 parts of the dough.

Put the filling on one part, not reaching a couple of centimeters to the edges.

Tip: "To make the filling not too loose, you can add one raw egg to it."

Top with the second piece.
Seal up the edges.
It is necessary to fry the cakes in a heavily calcined pan, without lubricating it with either vegetable or vegetable oil. butter, covered on both sides.

Khachapuri in Imereti and Megrelian - the difference

Imereti is a historical region of Western Georgia, in the basin of the middle reaches of the Rioni River and its tributaries. The center of this region is the city of Kutaisi. Megrelia is located to the west of Imereti.

Each of these regions has its own recipe for making flatbread. There is a legend that every Georgian housewife has her own unique recipe. True, their differences are not so significant. The main difference is that khachapuri in Imeretian style are flat cakes in the form of a round closed pie having a lot of cheese inside. And there is even more cheese in Megrelian cakes, because it is not only inside, but also outside. Megruli are smeared with egg yolk and sprinkled with cheese before frying. The dough for khachapuri in Imeretian and megrelka is absolutely no different.

How to replace Imeretian cheese in khachapuri

Many people have never heard of the existence of cheese from Imereti, especially if they have never been to Georgia. Indeed, outside the Caucasus, this cheese is practically not found. Therefore, a reasonable question arises - what can replace this cheese in pies.

Suluguni cheese is the second most popular in Georgia. This fact even served as the basis for a long-lived myth that it is the Suluguni that enters the real Imeruli. But it's not. Cheese from Imereti and Suluguni are not quite similar in taste, however, the first serves as a raw material basis for the second. Although, as an analogue of scarce cheese from Imereti, suluguni is perfect. In addition to it, you can also find the preparation of cakes with cheese, with Adyghe cheese, with mozzarella, with ordinary Russian cheese, and even with melted cheese!

Changing the type of cheese practically does not lead to changes in the recipe. Just cheeses durum varieties it will be necessary to grind on a fine grater, and if the cheese is not salty, then salt the filling.

Thus, given that imeruli have more than four thousand years of history, it is necessary to respect and honor the real traditional Imeretian khachapuri recipe. Real imeruli are flat cakes, the dough of which is aged on yogurt (you can use kefir), and the filling consists of only one soft cheese from Imereti. A step-by-step homemade recipe is so simple that anyone can cook it. It does not require any special training and does not take much time. And ready-made cheese imeruli have such a unique and inimitable taste that anyone who has tried them will say with confidence that it was worth it.

Khachapuri- a national Georgian dish, which is a flatbread with cheese. single prescription khachapuri does not exist, because there are many different types this dish. For example, Adjarian khachapuri is an open khachapuri in the shape of a boat, filled with an egg on top; Megrelian khachapuri is a closed round flat cake stuffed with cheese, sprinkled with cheese on top.

Today I suggest you cook one of the most common types of khachapuri - closed khachapuri in Imeretian style. Although traditionally for the preparation of this dish is used without yeast dough on matsoni (a sour-milk drink of Georgian and Armenian cuisines), and for the filling they take Imeretian chkinti-kveli cheese, I offer you a slightly less traditional option - khachapuri in Imeretian style from yeast dough with suluguni cheese.

And a little more about the traditions of cooking. Closed khachapuri made from yeast-free dough(on matsoni), often fried in a pan on both sides, but if the cake is made from yeast or puff pastry, then it is baked. So here we will not break the tradition, we will bake khachapuri in the oven.

If you usually close the recipe as soon as you see the phrase "yeast dough", do not rush to do this now. Believe me dough for khachapuri- very simple and does not require special skills, knowledge and time from you. The only thing that needs to be done is to knead it well.

Ingredients

For the test

flour 210 g
water 125 g
dry yeast 3-4 g (1 teaspoon) (or 10-12 g live)
vegetable oil 10 g (3/4 tbsp)
sugar 2 g (1/3 teaspoon)
salt 2 g (1/3 teaspoon)

For filling

sulguni cheese 300 - 350 g
chicken egg 1 PC
flour 1/2 st. spoons
butter 20 y.

Cooking

Let's prepare the dough first. That's all we need for this.

In a bowl in which it will be convenient to knead the dough, pour warm water(about 30°C). Water should not be cold, because. Yeast needs a warm environment to work, but it is also very hot water should not be, because at 50°C, the yeast stops its activity. Pour the yeast into the water and stir until it is completely dissolved. Add sugar and salt.

pouring vegetable oil and stir until sugar and salt dissolve.

Add sifted flour. Please note that due to the fact that the quality of the flour may vary, you may need a little more or less than indicated in the ingredients. Start first better with 190-200 grams, and then, if necessary, add more.

Now the most important thing is to knead the dough well, this usually takes about 10 minutes. First mix with a fork or mixer (with a hook attachment), and then you have to knead with your hands (or you can in a food processor if you have a special dough attachment). If it is not convenient for you to knead the dough in a bowl, then do it on a table sprinkled with flour. As a result, the dough should completely stop sticking to your hands, but remain soft and pliable.

Put the well-kneaded dough back into the bowl, lightly sprinkle with flour and cover with a towel or napkin. Leave it to rise in a warm place for 30-40 minutes.

While the dough is rising, prepare the filling. Three suluguni cheese on a coarse grater.

Put the cheese in a bowl, beat the egg into it.

Add half a tablespoon of flour and mix thoroughly. It is best to mix the filling with your hands, so it will definitely be homogeneous, the flour and egg will be evenly distributed throughout the filling, and there will be no lumps of flour anywhere. We form a ball from the resulting mass, it should turn out to be quite dense and keep its shape well. Do not put it in the refrigerator, if it cools down too much, it can become very hard, and then it will be quite difficult to form khachapuri.

In 30-40 minutes, the dough should have doubled in size. We spread it on a sheet of parchment lightly sprinkled with flour, on which we will form khachapuri, and bake on it. If you do not use baking paper when shaping, then it will be quite difficult to transfer the finished khachapuri to a baking sheet, it can be severely deformed.

Flatten the dough with your hands into a circle with a diameter of about 20 cm, trying to make the shape as smooth as possible. Since the dough should be very soft and pliable, it will be very easy to do this, but if it doesn’t work at all with your hands, use a rolling pin.

We put a cheese ball on the center of our cake. We carefully collect the free edges of the dough around the cheese and pinch. We close the dough very carefully at the assembly site so that there are no holes left anywhere, from where later the cheese can flow out. Dust lightly with flour on top and flip with the pasted side down.

Again, with our hands, we begin to flatten our workpiece into a cake. Because the cheese is soft; it is well distributed between the two salts of the dough. We do it carefully so that the dough does not tear. Again, if your hands do not work out well, use a rolling pin.

As a result, we should get the most round and uniform in thickness cake with a diameter of about 30 cm.

Together with parchment, we transfer khachapuri to an inverted baking sheet (it is more convenient to bake on a baking sheet turned upside down, because the sides do not interfere). In the center of the cake, we pinch off a piece of dough so that hot steam can escape and the dough does not swell. We put the baking sheet with khachapuri in the oven preheated to the maximum for 10-15 minutes. Readiness is determined by appearance, as soon as khachapuri is beautifully reddened, it is ready.

Lubricate the finished khachapuri with a piece of butter and eat immediately while it is hot.

Is it worth saying what khachapuri is?! Is there even one person who does not know about these delicious cakes with cheese?! So let's not waste time and words then, but let's get down to business and cook! There are many options for khachapuri, this time I will cook Imeretian khachapuri.

To prepare 5 khachapuri with a diameter of 26–28 cm, you will need:

For test:

150 g milk

150 g of water + as much as you need when kneading the dough, I needed another 80 g

1 teaspoon sugar

1 teaspoon salt

1 teaspoon dry yeast

20 g vegetable oil

For filling:

1 kg of cheese (you can take less, for example, 600-700 grams, I just like that there is not just a lot of cheese, but a lot)

3 raw chicken eggs

60 g softened butter

COOKING:

First, I want to say a few words about cheese. Ideally, khachapuri needs Imeretian cheese, but since we can’t find it in the afternoon with fire, we have to look for something more or less similar. You can, for example, take Adyghe cheese, or you can add a little cheese and / or mozzarella to it, sometimes suluguni is also added. In my opinion, this is quite a worthy replacement.

Dough for Imeretian khachapuri is prepared in two main ways - for yoghurt and yeast. Delicious in both ways. On yogurt, the dough is prepared easier and faster, but, unfortunately, khachapuri on such a dough is good only from the heat, and after it cools down, they lose their taste significantly. Cooking on yeast dough is longer and more troublesome, but even on the second day they remain almost as soft and tasty. This time I will start yeast, it will also be on matsoni, but a little later, I will put the link.

So. For the dough, sift all the flour required for the recipe from a bowl. Make a well in the center, pour in 150 ml of tepid water, add sugar. Stir gently to dissolve the sugar and mix in a small amount of flour. Sprinkle dry yeast on top, do not stir! Leave for 5 - 10 minutes so that the yeast is saturated with water, and then stir until completely dissolved and leave again for 15 - 20 minutes until a foam cap appears.

Add milk to the well and mix everything quickly. Most likely, this amount of liquid will be clearly not enough. Gradually adding water, knead a very soft dough. The dough should hold its shape, not spread, but at the same time be so soft that if you mix in a little more water, it will definitely begin to spread.

Cover the bowl with the kneaded dough and leave for 15-20 minutes. During this time, the flour will absorb the liquid, form gluten and the dough will be easier to knead.

Add salt to the rested dough and mix in vegetable oil in small portions.

After all the oil has been mixed in, turn the dough out onto a dry table (no flour) and knead very well. Semi-liquid dough is very convenient to knead using French technology. To do this, grab the dough by one edge, pull it out well, fold it over, turn it over, then pick it up again and continue in the same order. If the dough is smeared, you can always pick it up with a spatula and knead further.

Put the kneaded dough in a bowl greased with vegetable oil, roll into a ball, cover and leave warm for fermentation. During the fermentation process, it is very desirable to pull the dough several times. To do this, grab the dough by one edge and pull it to the diametrically opposite one, step back a little, grab it again - pull it around the entire perimeter, and then turn the dough over, level the surface, cover and leave for further fermentation. Broaches are made every 40 - 50 minutes, it is very desirable to make 3 - 5 broaches.

For the filling, mash the cheese with your hands or grate it. Add salt to taste. Don't add too much salt! Salty stuffing in khachapuri it is considered bad form, it should be delicately salty, tender. Beat the eggs into the cheese mass, add the softened butter.

Divide the filling by the number of khachapuri. Roll each part into a ball.

A few words about the amount of filling. It is assumed that the number cheese filling should be the same as the amount of dough, but for khachapuri this rule is not strict. If desired, it can be put more, the main thing is that there is not enough cheese.

Divide the risen dough into 5 equal pieces. The dough is sticky, so dust the table well with flour. Round each piece. To do this, carefully gather the edges of the dough to the center until a smooth surface is formed, pinch the seam, turn over.

Cover the prepared dough and let it rest for 20 minutes.

Put a cheese circle in the middle. Lightly press the cheese with your hands, sprinkle with flour on top.

Gently gather the edges of the dough into a knot so that the filling is completely covered.

Very gently knead the dough with cheese into a flat cake according to the size of the pan.

Shake off excess flour.

Put on a well-heated pan (without oil) and immediately trim-mash the cake to the size of the pan. When the bottom of the cake is browned, turn over, brush with butter and fry until golden brown on the other side.

Throw the fried khachapuri on the grate, and put the next cake in the pan. When it is completely fried, transfer the khachapuri from the grate to a dish, and dump the freshly fried one onto the grate, etc. in the same order.

Enjoy your meal!

Khachapuri is a Georgian dish, which is flour product with stuffing. There is no single recipe for this dish: there is, in Imeretian style, etc. Baking is prepared on yeast, yeast-free, and sometimes even puff pastry. They also experiment with filler - in addition to cheese, cottage cheese or greens are sometimes included in the composition.

Today we will look at how to make khachapuri with Imeretian cheese at home. These flat cakes are made on a special dough - yeast is not used in the process, but even without them, a rather acidic environment is created, thanks to which the pastries are very tender. An obligatory component of the recipe is matsoni (Georgian fermented milk drink), into which an additional baking powder is added in the form of soda. As a result, a soft, plastic dough is kneaded. At home, matsoni can be replaced with kefir or yogurt, and instead Imeretian cheese for the filling, use suluguni or its equivalent.

Ingredients:

For test:

kefir (original matsoni) - 500 ml;
salt - 1 teaspoon;
sugar - 1 teaspoon;
baking soda - 2/3 tsp;
vegetable oil - 2 tbsp. spoons;
flour - how much dough will take (about 600-700 g).

For filling:

suluguni cheese (in the original Imeretian) - 800 g;
eggs - 2 pcs.;
butter - 60 g (+ 50-80 g for greasing khachapuri).

How to make dough for Imeretian khachapuri

Dissolve baking soda in a fermented milk drink, stir thoroughly until the powder is completely dissolved.
Then we throw salt, sugar and pour in vegetable oil with a neutral aroma, mix.
Sprinkle flour in small portions. When the flour mass becomes thick enough and is difficult to mix with a spoon, spread the contents of the bowl on a flat surface sprinkled with flour. Let's start kneading by hand.
We strive to obtain a soft and pleasant to the touch texture - there should not be a very dense and tight dough for khachapuri! We add flour little by little - as soon as the elastic mass stops sticking to the palms, we stop. In this case, it is important not to overdo it - from oversaturation with flour, the dough can turn out to be “rubber” in taste.
How to make filling for Imeretian khachapuri with cheese
Let's allow soft dough for khachapuri, “rest” for 20 minutes, and in the meantime we are preparing the filling. Three large shavings of suluguni (or other similar cheese), add 2 eggs and melted butter.
Stir the cheese mixture until smooth.
We form khachapuri in Imerta style
From the dough we pinch off a piece the size of a peach, roll out a thin circle. In the center we place a plentiful portion of the cheese mass. We do not save stuffing!
We lift the edges of the dough to the center and carefully pinch.
We turn the “pie” seam down, gently stretch it with our hands into a cake, and then slightly flatten it with a rolling pin. Thus, we form blanks with filling from the remaining dough.
Traditionally, Imeretian khachapuri is fried in a well-heated dry frying pan, but if there are doubts about the quality of the non-stick coating, at home it is allowed to slightly grease the frying pan with butter. Fry the cakes over medium heat for 3-5 minutes on each side (until noticeable browning).
After removing from the stove, grease the khachapuri with a piece of butter.
We serve Imeretian khachapuri warm!