The dishes of Georgian cuisine are very tasty and satisfying. How to cook khachapuri in Georgian, read below.
Khachapuri in Georgian - recipe
Ingredients:
- matzoni - 0,5 l;
- eggs - 1 piece;
- sugar - 1 teaspoon;
- flour - 5 tbsp. spoons;
- brynza - 250 g;
- suluguni - 250 g;
- Imeretinsky cheese - 120 g;
- vegetable oil - 35 ml;
- salt.
Preparation
Cheese grind the grater, and sift the flour through a sieve and pour the baking powder. We make a groove in the resulting hill, pour in the matzoni, drive in the egg, put sugar and vegetable oil. Knead the dough. It will not be cool, but elastic. We put it for an hour in the cold, wrapped in film. After that, we take out the dough, roll it out and divide it into pieces. We roll each into a thin layer. At the center we put cheese and collect the edges, leaving the center open. We turn the cake in such a way that the cheese does not pour out and roll out with a rolling pin. Heat the oven and put the blanks on the greased sheet. Bake until redness at a moderate temperature.
Khachapuri in Georgian - recipe
Ingredients:
- flour - 500 g;
- milk - 100 ml;
- cheese sour-milk - 0,5 kg;
- eggs - 3 pieces;
- natural oil - 200 g;
- salt.
Preparation
We sift the flour and form a depression in the hill. Slightly heat the milk, a little bit of it. Pour the milk into the flour, add 2 eggs and knead the dough. Now for the filling we knead the cheese and salt it a little. Divide it into 5 parts. Each knead and form a thin cake. Each of them is lowered into boiling water for 10 seconds. After that, rinse it with cold water. We grease the baking sheet with oil, lay out cakes. We chop the oil into pieces. For each cake we put pieces of butter and a little cheese. We cover the top with the second cake and again spread the filling. The surface of the last of them is lubricated with oil and yolk. We send khachapuri for 40 minutes in a moderately heated oven. During this time, the finished product should be well browned.
Khachapuri is a real Georgian recipe
Ingredients:
- flour - 350 g;
- softened butter - 100 g;
- soda - ½ tsp;
- kefir - 500 ml;
- Suluguni - 300 g.
Preparation
Prepare the dough for khachapuri in Georgian: pour the flour into the bowl, add the softened butter, mix it well with hands, add kefir, soda, mix again. If the dough is too hard, pour a little warm water and re-knead the dough. And if it turned out to be too soft, add flour. The finished dough is left for half an hour. And after that we roll it into a layer 1 cm thick into the center, put the grated cheese. We fold the layer and carefully roll it back to the correct size. Carefully transfer it to a frying pan with butter and on a moderate fire, fry on one side, and then turn and fry from the second side to a ruddy crust.