Khachapuri in Imeretian style are famous for their excellent taste and delicate performance. And they are prepared with Imeretinsky pickle cheese.
All the nuances of cooking this Georgian dish in our recipes are below.
Khachapuri in Imeretian style with yeast with cheese - recipe in oven
Ingredients:
For the test:
- Wheat flour - 575-600 g;
- milk - 420 ml;
- butter - 20 g;
- dry yeast - 5 g;
- granulated sugar - 15 g;
- salt - 10 g;
- refined vegetable oil - 15 ml;
For filling:
- Imeretinsky cheese - 220 g;
- Suluguni cheese 420 g;
- butter - 30 g;
- egg - 1 piece;
- egg yolk and butter for lubricating products.
Preparation
In a deep bowl, sift through the flour, add dry yeast, salt and granulated sugar and mix thoroughly. Then we pour a little bit of warm milk, refined oil and again a good mix. Now mix the softened butter into the mass and place the container with the dough in the heat for a while, covering it with a towel or a clean cloth cut before. As a result, the contents of the bowl should increase at least twice.
In the meantime, we prepare the filling. For this, let's skip the two kinds of cheese through a large grater, drive the egg into the cheese shavings, add soft butter and stir thoroughly.
We raise the dough slightly and divide it into five parts, each of which is rolled up to a flat cake three to five millimeters thick. In the center we lay a fifth of the stuffing from the cheese, turn the edges, raise them up and fasten them well with a bag. Then turn the product with a seam down and gently roll it out with a rolling pin.
Now we place the khachapuri on an oiled baking sheet, cover our surface with egg yolk mixed with a tablespoon of milk or water, and put it on the middle level of the heated oven. The necessary temperature regime for baking this dish is 190 degrees, and the time in the oven is from ten to fifteen minutes.
Finished still hot khachapuri we grease generously with butter and can try.
How to cook Imeretian khachapuri in a frying pan?
Ingredients:
For the test:
- wheat flour - 300-500 g;
- matzoni - 450 ml;
- vegetable oil refined - 25 ml;
- soda - 5 g;
- salt - a pinch;
For filling:
- cheese Imeretian (pickle) - 550 g;
- butter - 35 g;
- egg - 1 piece;
- Ghee for melting a frying pan;
- butter for lubricating finished products.
Preparation
In this case, we will cook dough for Imeretian khachapuri on matzoni. This product is somewhat similar to kefir, but it is much thicker in consistency. Therefore, if you did not manage to get matzoni, you can use kefir, but before that you need to hang it for several hours in several layers of gauze to get rid of excess fluid.
So, mix the matzoni with soda, refined with vegetable oil and salt. Next, sift into a mixture in small portions of wheat flour and mix thoroughly. The consistency of the finished dough should be soft, smooth and very slightly sticky. Flours may need a little more or less, it all depends on the consistency of the matzoni or the properties of the flour itself.
At the final stage, knead the dough, no longer adding flour, for ten minutes, and then cover with a food film and leave it to ripen for about forty minutes.
During this time we prepare the filling. To do this, pickle cheese, depending on the consistency, rubbed on a grater or kneaded carefully with a fork. Then add the egg, soft butter and mix thoroughly.
The finished dough is divided into five parts. Roll each to get a thin layer, center the fill from the cheese, collect the edges of the bag and tear carefully. After that
After that, fry the frying pan generously with melted butter, place the product in it and fry under the lid on medium heat. After that, turn the khachapuri to the other side and fry for a few more minutes, slightly reducing the intensity of the fire. If you have large khachapuri, then you need to turn them with two flat plates or towels, as otherwise they can tear.
Finished ruddy Khachapuri grease with butter and enjoy.