Khachapuri with kefir cheese: recipe with photo

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

Who doesn't know about khachapuri? Probably, there is not a single baking lover who would bypass this dish. Khachapuri is a pie made from the most delicate dough with cottage cheese or cheese filling, which is considered the hallmark of Georgia. The fame of these delicious Georgian cheese pies has spread far beyond the borders of the country. Try to cook according to one of the recipes for khachapuri with cheese on kefir. Despite its excellent taste, it is very easy to prepare.

What is khachapuri?

The usual version of this pie consists of dough and cheese. But is it? The fact is that from the Georgian "puri" is translated as "bread", and "khacha" - "cottage cheese". Indeed, the description of simple food for peasants, which was found in the annals, gives us an idea that originally khachapuri was cooked with cottage cheese. Recipes of khachapuri with cheese on kefir, which are most similar to modern ones, existed already in the XIII-XIV centuries in Georgia.

Varieties and cooking options

There are a lot of types of khachapuri, because each region has its own special recipe. Of course, the main ingredients, dough and cheese, cannot be replaced by anything, but the difference lies in the preparation method, shape, type of dough and the addition of other ingredients. Let's dwell on the most popular and most famous.

So, the most common type is the Imereti. What does he look like? It's thin, very thin rolled dough and a huge amount of cheese filling. It is round in shape, like the pan it is cooked in.

Mingrelian looks similar to Imeretian, but besides the cheese filling, they put another layer of cheese on top of it. They usually bake it in the oven or in the oven, making sure that the cheese on top does not spread or smear.

Gurian baked in the form of a crescent. In addition to cheese, grated or chopped boiled egg is added to the filling. In Guria, it is always baked for Christmas.

The most popular is Adjarian khachapuri. It looks like a boat, which is why it is sometimes called "boat". Its filling consists of butter, cheese and eggs, and butter with egg is added when khachapuri is almost ready. You need to eat it with your hands, tearing off pieces and dipping them into the cheese filling.

Another interesting type of khachapuri is rachuli, which is native to the most beautiful region of the highlands of Georgia, Racha. These khachapuri are square in shape and smeared with egg yolk on top.

The most difficult to prepare, but also the most delicious kind is called achmu. In another way, it is also called Georgian lasagna. She isis a casserole made from the thinnest layers of dough, which are shifted with butter and cheese.

Flour and cheese

There are no particular difficulties and nuances in choosing flour or cheese for khachapuri. Absolutely any flour is suitable here, the main thing is that it be of the highest grade. Cheese is usually used Suluguni or Imeretinsky or another, but always dairy and such that it melts well. There are also no special recipes for khachapuri with or without kefir cheese. Two main ingredients are always used: flour and cheese, and thanks to the huge number of varieties of these pastries, you can give it a different shape or add something else to the filling. Sometimes they even include other pastries that do not contain cheese in the recipe. For example, lobiani - a closed pie with herbs, beans and spices - or kubdari - pork and beef meat pie with spices, herbs and onions.

A good Georgian hostess always turns out fragrant, airy and very tasty khachapuri. The dough can be prepared in any way and contain different ingredients depending on what is available at home. Often cooked with kefir or sour milk.

Khachapuri with cottage cheese

Ingredients:

• three cups of wheat flour;
• a glass of yogurt, 3, 2%;
• a teaspoon of baking soda;
• two teaspoons of s alt;
• vegetable oil - a tablespoon plus a little more to grease the baking sheet;
• 50 grams of butter;
• 300 gramscottage cheese;
• two chicken eggs;
• three cloves of garlic;
• bunch of green dill.

Preparation of ingredients

First prepare the cottage cheese. Put it in a small bowl and grind with a fork until smooth to avoid lumps. The curd should be creamy. Rinse dill under warm running water, shake off excess liquid, put on a board, chop finely and pour into a separate plate. Peel the garlic, wash and crush with a crusher. We break one egg into cottage cheese, add dill, garlic and a teaspoon of s alt there, mix well until we get a homogeneous mass.

Pass two cups of flour through a sieve to saturate it with oxygen. Add baking soda to it and mix well. We break the egg into a separate bowl, add sugar, kefir, vegetable oil and the rest of the s alt to it. Beat it all thoroughly until a homogeneous mass is obtained. Now gradually add the dry mixture, stirring constantly. When the mass becomes viscous enough, pour a glass of flour onto the kitchen table, put the dough on it and continue kneading until it becomes dense, plastic and sticks to your hands. We form a step from the finished dough and cover it with a clean towel. So we give him a little "rest".

Cooking

The finished dough is cut into three or four pieces, from each piece we form a sausage and cut into three or four more pieces. From each piece we make a ball, which we then roll into a cake about three to four millimetersthick. Put a tablespoon of the filling in the center on each cake and collect the edges of the cakes, pinching them. Gently press down with your fingers and very carefully roll out, then turn over and go through the rolling pin again. You should get fairly thin cakes, but make sure that the filling does not crawl out. When all the khachapuris are formed, in the oven already preheated to a temperature of 160 ° C, we put a baking sheet, pre-smeared with oil, with khachapuri laid out on it.

Bake for about 15-20 minutes. Lubricate the finished cakes with a piece of butter until they have cooled down.

Recipe for delicious khachapuri with kefir cheese

Ingredients:

• four cups of flour;
• two glasses of yogurt;
• a teaspoon of sugar;
• a teaspoon of s alt;
• a teaspoon of quick soda;
• two tablespoons of vegetable oil.

Filling:

• hard cheese or suluguni, 600 grams;
• two eggs;
• two cloves of garlic;
• 100 grams of greens;
• 50 grams of butter.

To cook khachapuri with cheese on kefir according to the recipe, knead an elastic soft dough, cover it with a film or a towel and let it stand so that the gluten swells and the dough becomes more obedient. In a separate bowl, rub the cheese, add eggs, garlic, herbs to it and mix. Divide the dough and filling into ten parts. The dough needs to be rolled out into a circle, lay out the filling, blind to the center from the edges, and then carefully roll outup to fifteen centimeters in diameter. Tortillas should be fried in a hot, dry frying pan over low heat. Ready khachapuri is smeared with melted butter on both sides.

With cottage cheese and cheese

Kefir dough cannot be called classic for quick kefir khachapuri with cheese, but it is as close as possible to the original recipe and turns out very similar to the real one. According to the shape, you can make khachapuri with cottage cheese open, in the form of envelopes or boats, or closed.

Ingredients for dough:

• 250 ml kefir;
• 300 grams of flour;
• one egg;
• a teaspoon of sugar;
• a teaspoon of s alt;
• half a teaspoon of baking soda;
• 100 grams of butter.

Ingredients for filling:

• 150 grams of full-fat cottage cheese;
• 250 grams of cheese;
• two tablespoons of sour cream;
• greens.

Nuances and cooking

Why do we need oil and kefir in the dough? They help it become softer in consistency. Do not forget to give the dough a little “rest” after kneading (at least 15 minutes) so that it becomes more pliable. Khachapuri from this dough can be fried in a pan, or baked in the oven. They are prepared very quickly: as soon as the top is browned and the cheese is melted, they can be served at the table. Of course, the original recipe uses yogurt - a mixture of sour cream and milk, but it can be replaced with kefir or another fermented milk product. Forfor toppings, it is better to take s alted cheese (suluguni, cheese or mozzarella).

So, to cook khachapuri with cottage cheese and cheese on kefir, first of all you need to melt the butter, add a beaten egg, kefir, s alt, sugar to it and mix. Sift the flour, mix it with soda, and then mix the wet ingredients with the dry ones. Knead the dough thoroughly, cover it to let it "rest". Grate the cheese on a coarse grater, add sour cream, cottage cheese and herbs to it and mix. Divide the "rested" dough into pieces and roll out cakes from them. Lay out the filling, pinch the edges of the dough, roll it out a little with a rolling pin, then turn it over and roll it out again. Put the cakes on a baking sheet and bake for fifteen minutes at 190 ° C or fry in a pan over medium heat on both sides. Khachapuri on kefir with cheese in the oven is baked very quickly. They need to be served hot, pre-greased with butter.