A widespread and very tasty Georgian dish is of particular interest not only for ordinary consumers, but it is always present in the menu of even notorious gourmets. Khachapuri has gained its popularity for centuries and now, in order to try it, it is not necessary to go to Georgia - cheese cakes can be cooked at home.
The word “khachapuri” has two components: “khacho” means cheese, and “puri” means bread - the name indicates the main components of the dish, but not everyone knows how to bake khachapuri correctly. To try a cheesecake, as close as possible to the original recipe, without leaving the country, you must follow certain rules.
Step-by-step recipe for khachapuri - basic technological principles
Khachapuri, like most other dishes, has many ways of cooking. 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 made from different types of dough, toppings, and even its shape varies: round, triangular, boat. Khachapuri can be open and closed. Now even the way of baking has changed: if earlier cheesecakes were cooked on coals or in an oven, then today they use an oven or roasting in a frying pan.
About the most important stages of preparation - in more detail.
Dough
In the Georgian cuisine, yeast dough is traditionally used to make khachapuri, but khachapuri recipes are often made from puff or fresh, based on matsoni. Often, matsoni is replaced with kefir, sour cream or yogurt, as it is not possible to find it on sale. Matsoni - fermented milk product, and also with national characteristics; Of course, you can cook it at home, but you should not do this exclusively for the test - any dairy products with similar properties will be suitable for this purpose. But for those who are set up in principle, and intend to seek authenticity with a step-by-step recipe for khachapuri - a matsoni recipe: Heat up to 35-40 ° C 2 l of natural milk and add a couple of spoons of sour cream. Wrap the can with a towel and leave it until the drink thickens. Yogurt is a product that is similar in consistency to thick sour cream, but contains significantly less fat than kefir or good homemade yogurt.
The consistency of the test, regardless of its type, should be medium.
Stuffing
Real Khachapuri is made from Imereti cheese, but, being outside of Georgia, it is almost impossible to buy such a type of cheese. Therefore, it is replaced by other brine species: cheese, Suluguni, Adyghe. Since the filling in a traditional dish should be salty, salt is added to unsalted cheese. Cheese can also be replaced with salted cottage cheese with the addition of herbs and spices. In puff pastry khachapuri sometimes they put fish or meat stuffing.
The ratio of filling and dough in khachapuri should always be equal.
Do not forget that in a properly prepared khachapuri, the dough does not crumble, but evenly distributed cheese must reach, not flow out.
Step-by-step recipe for classic khachapuri
Products:
Dry yeast 12 g
Purified water 310 ml
Sugar 25g
Salt 10 g
Butter 50 g; vegetable - 30 ml
Flour 500 g
Suluguni 800 g
Eggs 2 pcs.
Preparation:
1. Pour the 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 climb, in a warm place.
2. When bubbles appear on the surface of the dough, it will double in size, add refined vegetable oil, salt and the rest of the flour. Knead the dough in a bowl until it becomes firm.
3. Sprinkle the table with flour, and continue kneading the dough, until it becomes elastic. Put the finished dough in a bowl, cover with cling film or cotton napkin; put in a warm place for one hour.
4. Grate the cheese on a large grater, hammer in the egg, and add one tablespoon of water and flour, then mix thoroughly. The result should be a homogeneous mass. Make the cheese look like thick cream. If necessary, increase the number of eggs or water. You can wipe it through a sieve.
5. Divide the dough into eight identical balls of small size.
6. Roll each piece using a rolling pin, giving it a circle shape, about 0.5 cm thick.
7. Distribute the cheese filling evenly on the rolled cakes. Alternately fasten the edges of the dough tightly on top so that there are no holes left in the seam. Cakes can be shaped into a triangle or pinch the edges with a “skirt”, as when making khinkali. Turn the semi-finished products seam down, and roll the cakes, about 1 cm thick.
8. Heat the pan, pour the oil, and fry on each side until it turns red.
9. Put the finished khachapuri on a dish and grease with melted butter on both sides so that they become softer.
10. Serve the cakes, cut them into triangles.
Step-by-step recipe: Adzhar-style khachapuri
Ingredients:
Adyghe cheese 900 g
Purified water 510 ml
Wheat flour (1 s) 800 g
Cream margarine 60 g
Yeast pressed 50 g
Sour cream 25% 60 g
Butter, melted 80 g
Eggs 6 pcs.
Salt 16 g
Sugar 50 g
Preparation:
1. Heat the water to 35 ° C, and dissolve the yeast in it, then add the sugar and half the flour, after sifting it.
2. Mix thoroughly, and leave the dough for half an hour near the heat source.
3. Melt the margarine and pour into the brew: note that melted margarine should not be hot - this will have a bad effect on the yeast.
4. Add sour cream to the liquid part of the dough.
5. Start kneading dough, gradually pouring flour - get a very soft dough, which slightly sticks to the hands.
6. Cover it with a towel and let it go.
Sifting flour is very important - it fills the dough with oxygen, avoids the presence of impurities in it.
7. After an hour, make a dough breakdown to release the accumulated carbon dioxide, and again transfer it to heat for proofing. 8. Grate cheese on a large grater, add an egg, a little water and a spoonful of flour and mix well.
9. Divide the ready-made dough into six equal parts and roll out of them round cakes with a diameter of about 20 cm and a thickness of not more than 1 cm.
10. When rolling, sprinkle a little flour on the table so that the dough does not stick.
11. Give the blanks the shape of a boat. To do this, roll it to the center in the form of a tube, first on both sides, one by one, and tweak along the edges.
12. Put the dough on a baking sheet, and roll the tubing back. Spread the filling evenly inside the boat.
13. Heat the oven to 200 degrees and put a baking tray in it.
14. Bake khachapuri for 20 minutes. Hammer in one egg in the middle of each boat 5 minutes before readiness, salt it.
Try to add eggs so that the egg yolk does not spread. In finished form, the protein must be baked, and the yolk remains liquid.
15. Grease khachapuri with butter at the end of baking - this will make them more shiny and soft. If desired, you can sprinkle with greens on top or pepper.
Adjara khachapuri is eating, breaking off the edges of the boat and dipping them into the filling.
Step-by-step recipe for khachapuri from pita
Ingredients:
Smoked sausage cheese 400 g
Cottage cheese (9%) 500 g
Thin pita bread (Armenian) 4 pcs.
Butter 1 tbsp. l
Kefir 500 ml
Eggs 4 pcs.
Fine salt
Cooking:
This very unusual step-by-step recipe is significantly different from the usual method of cooking khachapuri. Most likely, this is a European improvisation on the theme of the famous khachapuri.
1. Mash the curd with salt and rub the cheese on a large grater, and then mix until smooth.
2. Pour kefir into a wide container, add eggs one by one, beat the liquid mass with a whisk.
3. Grease a baking sheet with butter. Turn on the oven to warm up. The oven temperature should reach 180 ° C.
4. Proceed to the formation of khachapuri. Put on the baking sheet a whole sheet of pita - one side should be outside the form, and the edges must be raised up. 5. Cut the remaining sheets into equal-sized rectangles that will fit the shape and size of the pan.
6. Moisten a piece of pita in a mixture of kefir and eggs, and lay it on the bottom of the form, on top of the bottom layer.
7. Distribute a portion of the curd filling on top of it, and then put the pita moistened in kefir again.
8. Spread pita bread with layers. Dampen the last sheet and place over the curd. Cover with a hanging piece of dry pita, and tuck its edges under the bottom.
9. Lubricate the surface with a small amount of kefir with the egg.
10. Bake in the oven at 160 ° C, for 20-25 minutes. Depending on the characteristics of the furnace, it may take a different amount of time, so make sure that the khachapuri be reddened sufficiently, but not burnt.
Useful tips and tricks for step-by-step recipes for making khachapuri
- Formed cake should be pierced with a fork in several places before baking - this will allow steaming.
- The dish is served hot, but the cheese should not flow out, but reach, 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 rosy, you can lightly grease it with butter during the baking process.
- In the baking process, the cheese can flake, therefore, to avoid this and make it homogeneous, an egg, a little bit of water and flour, must be put in the stuffing.
