Imeretian Khachapuri: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Imeretian Khachapuri is a variant of an appetizing Georgian dish, which consists of very simple ingredients, but has a unique taste. And it's not that hard to make your own. Imeretian khachapuri recipes and photos of the dish are presented later in the article.

Ingredients

The dough for the classic version is prepared from the following products:

• Matzoni - 0.5 l.
• Sugar and s alt - 1 tsp each
• Baking Soda - 2/3 tsp
• Vegetable oil - 2 tbsp. l.
• Flour - about 0.6-0.8 kg. The proportions are inaccurate, as in the course of cooking you need to look at how much flour the dough will take.

You will also need products for the filling, which is made from the following ingredients:

• Imeretian cheese - 0.8 kg.
• Chicken eggs - 2 pcs
• Butter - approximately 130 g. One half will go into the filling, the other will be needed for lubrication.

Such products are necessary for the original Imeretian khachapuri. The recipe, however, can be slightly modified, if notmanaged to find suitable products. Matsoni can be replaced with kefir. And instead of Imeretian cheese, you can buy suluguni.

Preparing dough

For everything to work out the way it should, you need to follow the sequence. The traditional Imeretian khachapuri recipe involves the following steps:

• In matsoni you need to dissolve the baking soda and mix everything thoroughly. It should dissolve completely.
• Then add vegetable oil, sugar and s alt. Mix well again.
• Start adding flour in small portions. It is important to keep stirring until the dough thickens. Its consistency should become very dense so that it is difficult to mix with a spoon.
• As soon as the desired consistency is reached, you can put the contents on the surface. Then knead by hand.

It should be very soft. By no means tight and tight! Correcting the consistency is extremely difficult, which is why it is important to monitor the amount of flour added. The dough must be kneaded until it stops sticking to your hands.

After that, you need to leave it for 20 minutes to brew.

Next steps

Then you can start creating the filling for Imeretian khachapuri. This is elementary - you just need to grate the cheese coarsely, and then mix it with raw eggs and soft butter. Then knead a homogeneous mixture.

What's next? Pinch off a piece of doughabout the size of a peach. Roll it out into a thin circle and put the filling in the center. There must be a lot of it!

Then you need to connect the edges. Here you need to be careful. Turn the resulting “pie” seam down and carefully stretch it with your hands into a cake. And flatten with a rolling pin.

Thus, it is necessary to form cakes from the remaining dough and filling. Fry them in a dry, well-heated pan. To do this, you need a frying pan with a good non-stick coating. If there is none, then it is allowed to grease the existing one with a small amount of butter.

Fry Imeretian khachapuri on both sides for 4-5 minutes. The product should be browned. Then you can remove, brush with a piece of butter and serve.

Ha water

It is worth considering another Imeretian khachapuri recipe, the photo of which can be found in the article. If it was not possible to find matsoni or a person just wants to try a different version of the dish, you will need:

• Water - 250 ml.
• Fresh Yeast - 20g
• Flour - 450g
• Vegetable oil - 3 tbsp. l.
• Sugar and s alt - 1/2 tsp each
• Chicken raw egg.
• Butter - 40g
• Suluguni - 600 g.

The Imeretian khachapuri presented above in the photo was prepared exactly according to this recipe. First you need to dilute sugar, s alt, vegetable oil and crumbled yeast in warm water. Pour most of the flour (350 g) in small portions, constantly stirring the mass. Knead by hand. Clean up inwarm place for 1.5 hours.

While the dough is rising, knead a raw egg with coarsely grated cheese and two teaspoons of flour.

Divide the dough into two parts and turn both into lumps. Do the same with the filling. Then lay it out as in the previous recipe. Place the cakes on a baking sheet lined with parchment, making a small hole in each (so that the steam comes out). Bake at 250°C for 10-15 minutes. Remove, brush with butter and serve.

Megrelian Khachapuri: ingredients

It is impossible not to tell about how this delicacy is prepared. Khachapuri in Imereti and Megrelian are equally tasty, but the recipes are different. Even outwardly they are different. Megrelian khachapuri can be distinguished by a ruddy, appetizing cheese crust. For its preparation you will need:

• Milk - 250 ml.
• Flour - 0.4 kg.
• Vegetable and butter oil - 1 tbsp. l. and 60 grams respectively.
• S alt, sugar and dry yeast - 1 tsp each

For the filling you will need two tablespoons of sour cream and a pound of suluguni cheese. Its mixture with feta cheese will also do. I also need one chicken egg for lubrication.

Cooking

This delicacy is prepared a little differently than Imeretian khachapuri. Its recipe, however, is just as clear and simple. Actions are as follows:

• In a container, sift part of the flour (200 g), and also add yeast, sugar and s alt. Shuffle.
• Boil the milk. Throw butter into it, let it melt. Wait until the milk-butter mixture has cooled to 35 °C.
• Pour the flour mass with this composition.
• Quickly stir the ingredients with a whisk. You should get a homogeneous viscous texture. Of course, no lumps.
• Add refined oil, stir.
• Knead the resulting mass by hand. The dough should not be very thick, but it will lag behind your hands. Then put it in a clean bowl. It should spend 1 hour warm.

After you need to do the main thing - the contents of future baking. Pass the cheese through a coarse grater (set aside a few spoons for sprinkling) and mix with sour cream. You can add s alt if the filling seems bland.

Divide the risen dough into quarters. Turn each of them into a thin layer. Put the cheese mass in the middle of each. Then pull up the edges and connect. The shape will resemble a "pouch". Edges can be trimmed.

Roll out all the "bags", turning into a cake. Brush with beaten egg, sprinkle with cheese. Send to the oven, preheated to 220 ° C for twenty minutes. You can submit! This pastry does not need to be oiled, like Imeretian khachapuri.

As you can see, there is nothing complicated in cooking both types of dishes. And if there is a love for pastries and cheese delicacies, then you definitely need to make at least one of them. And if you like it, then you can try other options. There are a lot of them, and everyone will be able to find a recipe according to their preferences.