The widespread and very delicious Georgian dish is of particular interest not only for ordinary eaters, but is constantly present in the menu even of notorious gourmets. Khachapuri gained its popularity over the centuries and now, to taste it, it is not necessary to go to Georgia - cheese cakes can be prepared at home.
The word "khachapuri" has two components: "khacho" in translation means cheese, and "puri" - bread - the name indicates the main components of the dish, but not everyone knows how to bake khachapuri correctly. To try a cheese cake, as similar to the original recipe as possible, without leaving the country, you must adhere to certain rules.
Khachapuri step-by-step recipe - basic technological principles
Khachapuri, like most other dishes, has many cooking methods. This is due to the regional characteristics of the national cuisine, as well as the variability that the dish received over time, due to its popularity.
Now khachapuri is prepared from different types of dough, fillings, and even its shape varies: round, triangular, boat. Khachapuri can be open and closed. Now even the way of baking has changed: if earlier cheese cakes were cooked on charcoal or in an oven, today they use an oven or frying in a pan.
About the most important stages of preparation - in more detail.
Dough
In Georgian cuisine, yeast dough is traditionally used to make khachapuri, but recipes of puff or fresh khachapuri based on yoghurt are often found. Often, yogurt is replaced with kefir, sour cream or yogurt, as you can not find it on sale. Yogurt is a fermented milk product, and also with national characteristics; Of course, it can be cooked at home, but this is not worth doing exclusively for the test - any fermented milk products with similar properties are suitable for this purpose. But for those who are principled, and intend to achieve authenticity with a step-by-step recipe for khachapuri - a yogurt recipe:
Heat 2 L of natural milk to 35-40 ° C and add a couple of spoons of sour cream. Wrap a jar with a towel and leave it until the drink thickens. Yogurt is a product that, by consistency, is similar to thick sour cream, but contains significantly less fat than it resembles kefir or good homemade yogurt.
The consistency of the test, regardless of its type, should be average.
Filling
Real khachapuri is made from Imereti cheese, but, being outside of Georgia, it is almost impossible to buy such a variety of cheese. Therefore, it is replaced by other brine species: Brynza, Suluguni, Adyghe. Since the filling in a traditional dish must be salty, salt is added to the unsalted cheese. Cheese can also be replaced with salted cottage cheese with herbs and spices. In khachapuri from puff pastry sometimes put fish or meat filling.
The ratio of filling and dough in khachapuri should always be equal.
Do not forget that in properly cooked khachapuri the dough does not crumble, and evenly distributed cheese should stretch and not leak.
Step-by-step recipe for classic khachapuri
Products:
Dry yeast 12 g
Purified water 310 ml
Sugar 25 g
Salt 10 g
Butter 50 g; vegetable - 30 ml
Flour 500 g
Suluguni 800 g
2 eggs
Cooking method:
1. Pour water heated to 20 ° C into a suitable container, dissolve the yeast in it, add sugar. Sift flour, add half to the liquid. Leave for 15 minutes to rise in a warm place.
2. After the bubble appears on the surface of the dough, it will double in volume, add refined vegetable oil, salt and the rest of the flour. Knead the dough in a bowl until it becomes firm.
3. Sprinkle flour on the table, and continue kneading the dough until an elastic consistency is obtained. Transfer the finished dough to the dishes, cover with cling film or a cotton towel; put in a warm place for one hour.
4. Grate the cheese on a coarse grater, beat the egg, and add one tablespoon of water and flour, then mix thoroughly. The result should be a homogeneous mass.
Make cheese look like thick sour cream. If necessary, increase the number of eggs or water. You can wipe it through a sieve.
5. Divide the dough into eight identical small balls.
6. Roll out each workpiece using a rolling pin, making it a circle, about 0.5 cm thick.
7. Evenly distribute the cheese filling on the rolled cakes. Fasten the edges of the dough tightly on top so that there are no holes in the seam. Flakes can be shaped into a triangle or pinch the edges with a "skirt", as when sculpting khinkali. Turn the semi-finished products with the seam down and roll flat cakes with a thickness of about 1 cm.
8. Heat the pan, pour oil, and fry on each side until a rosy color appears.
9. Put the finished khachapuri on a dish and grease with melted butter on both sides to make them softer.
10. Serve the cakes by cutting them in triangles.
Step-by-step recipe: Adjarian khachapuri
Ingredients:
Adyghe cheese 900 g
Purified water 510 ml
Wheat flour (1 s) 800 g
Creamy margarine 60 g
Pressed Yeast 50 g
Sour cream 25% 60 g
Butter, ghee 80 g
Eggs 6 pcs.
Salt 16 g
Sugar 50 g
Order of preparation:
1. Heat the water to 35 ° C, and dissolve the yeast in it, then add sugar and half the flour, after sifting it.
2. Mix thoroughly and leave the dough for half an hour near a heat source.
3. Melt the margarine and pour into the dough: note that the melted margarine should not be hot - this will negatively affect the work of the yeast.
4. Add sour cream to the liquid portion of the dough.
5. Proceed to kneading the dough, gradually adding flour - you get a very soft dough that sticks slightly to your hands.
6. Cover it with a towel and let it go.
Sifting flour is very important - it saturates the dough with oxygen, avoids the presence of impurities in it.
7. After an hour, warm the dough to release the accumulated carbon dioxide, and again transfer it to the heat, for proofing.
8. Grate the cheese on a coarse grater, add the egg, a little water and a spoonful of flour and mix well.
9. Divide the finished dough into six identical parts and roll out round cakes of them with a diameter of about 20 cm and a thickness of not more than 1 cm.
10. When rolling, add a little flour to the table so that the dough does not stick.
11. Give the workpieces a boat shape. To do this, roll it to the center in the form of a tube, first on both sides, in turn, and pinch along the edges.
12. Put the dough on a baking sheet, and roll the tubules back. Spread the filling evenly inside the boat.
13. Heat the oven to 200 degrees and place a baking sheet in it.
14. Bake khachapuri for 20 minutes. Drive one egg in the middle of each boat 5 minutes before being ready, salt.
Try to add the eggs so that the egg yolk does not spread. When finished, the protein should be baked, and the yolk should remain liquid.
15. Lubricate khachapuri with butter at the end of baking - this will make them more shiny and soft. Optionally, sprinkle with greens or pepper.
Adjarian khachapuri eat, breaking off the edges of the boat and dipping them into the filling.
Step-by-step recipe for khachapuri pita bread
Ingredients:
Smoked Sausage Cheese 400 g
Cottage cheese (9%) 500 g
Thin pita bread (Armenian) 4 pcs.
Butter 1 tbsp. l
Kefir 500 ml
4 eggs
Fine salt
Cooking:
This very unusual step-by-step recipe differs significantly from the usual method of cooking khachapuri. Most likely, this is a European improvisation on the theme of the famous khachapuri.
1. Mash the cottage cheese with salt and grate the cheese on a coarse grater, and then mix until smooth.
2. Pour kefir into a wide container, add eggs one at a time, beat the liquid mass with a whisk.
3. Lubricate the baking sheet with butter. Turn on the oven to warm up. The oven temperature must reach 180 ° C.
4. Proceed to the formation of khachapuri. Put a whole sheet of pita bread on a baking sheet - one side of it should be outside the form, and the edges must be raised up.
5. Cut the remaining sheets into equal-sized rectangles that match the shape and size of the pan.
6. Soak a piece of pita bread in a mixture of yogurt and eggs, and lay it on the bottom of the mold, on top of the bottom layer.
7. Distribute on top of it a portion of the cottage cheese toppings, and then again lay the lavash soaked in kefir.
8. Spread pita bread stuffed with layers. Dampen the last sheet and lay on top of the curd. Cover with the hanging part of dry pita bread, and tuck its edges underneath.
9. Lubricate the surface with a small amount of kefir with an egg.
10. Bake in the oven at 160 ° C, 20-25 minutes. Depending on the characteristics of the oven, a different amount of time may be required, so make sure that the khachapuri is sufficiently browned, but not burnt.
Useful tips and tricks for step-by-step recipes for cooking khachapuri
- The formed cake should be pierced with a fork in several places before baking - this will allow the steam to come out.
- The dish is served hot, but the cheese should not leak out, but stretch, so you need to let it stand after baking for 10 minutes.
- Since khachapuri is fried without oil, it is best to use a pancake pan with a non-stick coating, and for baking on a baking sheet cover it with parchment paper.
- To make the dish more ruddy, it can be lightly greased with butter even during baking.
- In the process of baking, the cheese can be stratified, therefore, in order to avoid this and make it homogeneous, an egg must be put in the filling, a little water and flour.
