Adjarian khachapuri with cheese and cottage cheese

Step-by-step recipe with photos

Traditional baked goods from Caucasian cuisine, with a recognizable “boat” shape, can be considered a complete, hearty hot dish. In many cafes and restaurants that offer guests dishes of delicious Caucasian cuisine, Adjarian khachapuri is a mandatory item on the menu. You can taste them while sitting comfortably at the restaurant’s table, or ask them to pack the pastries with you. Soft dough, viscous cheese filling and the obligatory addition: egg yolk and a generous piece of butter, which, when mixed with hot filling, become a delicious sauce.

Let's prepare the ingredients for making Adjarian-style khachapuri with cottage cheese and cheese, they are simple and affordable. We will remove the butter that we will mix with the filling ingredients from the refrigerator in advance so that it becomes soft. To serve the finished khachapuri, cut the butter into cubes and put it in the refrigerator.

I used whole quail eggs, but you can replace them with chicken egg yolks.

Let's start by preparing yeast dough: to do this, heat the milk to body temperature, add sugar and dry yeast to it. Mix everything, cover and leave in a warm place for 10-15 minutes so that the yeast is activated and a foamy cap appears on the surface of the milk mixture.

Separately, in a deep bowl, mix flour and salt, pour in the activated yeast. By the way, you may need a little less/more flour. Start kneading with 450 grams of flour, adding the remaining 50 grams as needed.

Let's start kneading the dough with our hands; at first it will seem a little tight, but don't rush to get upset - then we'll add more liquid ingredients.

For the dough we will need 1/2 of a chicken egg, the second half of the egg will be used to grease the dough before baking the khachapuri. Using a fork, beat a whole chicken egg and pour half of it into vegetable oil, and then add this oil-egg mixture to the dough and continue kneading.

We will knead the dough for 7-10 minutes, gradually it will become smooth, elastic and stop sticking to your hands. Round the dough into a ball, cover the bowl and leave for 1-1.5 hours in a warm place to rise. During this time, the dough will greatly increase in volume.

While the dough is rising, it is advisable to knead it 1-2 times.

Divide the risen dough into equal pieces and form them into balls. I ended up with 5 pieces for fairly large khachapuri. Cover the balls with film.

Let's quickly prepare the filling: grate the suluguni, mix it with cottage cheese and soft butter. Mix everything, adding salt and pepper to taste.

Everything is ready to form khachapuri in Adjarian style. The dough is not sticky, so there is no need to use a large amount of flour when rolling.

Roll out one ball into an oval cake, and then fold the edges towards the center, forming sides (rollers) of dough. Connect the edges of the rollers by pressing them firmly together with your fingers.

Before rolling up the sides, place some filling along the edge of the rolled out dough, and then roll up, hiding the filling inside the rolls. This way you will get fluffy edges with filling inside.

Transfer the dough to a baking sheet lined with baking parchment and fill the “boats” with the filling. Do the same with the rest of the dough.

Place the dough at some distance, because the yeast dough will continue to grow during proofing and while baking in the oven.

Cover the baking sheet with film and leave at room temperature for 20 minutes. At this time, turn on the oven to preheat to 220 degrees.

Brush the edges of the khachapuri with the rest of the chicken egg, dropping a little water or milk into it. Bake khachapuri in a preheated oven for about 15 minutes. Then remove the baking sheet from the oven, carefully spread the filling with a fork to form a hole, and add a quail egg to each boat (or the yolk of a chicken egg) and return the baking sheet to the oven for another 5 minutes.

The yolk should not be completely cooked, let it remain liquid.

Sprinkle Adjara-style khachapuri with cottage cheese and cheese with fresh herbs, add a piece of butter and serve immediately.

Adjarian-style PP khachapuri, of course, is not an equivalent replacement for the traditional recipe, since the dough for the dietary dish is prepared on the basis of cottage cheese, without yeast. But still, the alternative is quite tasty, it’s worth trying to cook it at home at least once. The baked goods are healthy and low in calories, which is quite expected for healthy nutrition dishes.

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Khachapuri is a traditional Caucasian pie, which in Georgia has received the official status of an intangible cultural heritage monument. Depending on the regions, baked goods have different compositions and forms. Adjarian khachapuri is bread (flatbread) in the form of boats with cheese filling and yolk in the center. It’s quite easy to eat; you don’t even need cutlery. A piece of pie is pinched off with your hands, dipped in liquid yolk and melted cheese, and eaten with gusto. Moreover, it is correct to eat khachapuri in any establishment, including restaurants.

The PP version of Adjarian khachapuri does not have the airy texture and fluffiness of the classic version, but the baked goods are still very tasty.

Cooking khachapuri in Megrelian style

1. If the yeast is active, first dilute it in 50 g of warm milk with sugar and let it activate for 10 minutes. If instant yeast, add immediately to flour along with other ingredients. Read the packaging, it's all written there! If using live yeast, you will need 18g.
2. Lightly heat the milk with butter. It should not be hot, just warm (about 30°C).
3. Sift the flour, add all the other ingredients and knead for 10 minutes. Cover with film and leave for 1.5 hours. Knead, divide in half, form into two balls, cover with film and prepare the filling.
4. Grate the cheeses and mix, divide evenly in half. Form the cheese into balls (for Megrelian khachapuri), but leave a little to sprinkle on top. The volume of the balls of dough and cheese should be almost the same.
5. Lightly stretch the dough into a flat cake with a diameter of 15 cm, place a ball of cheese in the center and pinch (tightly so that no air gets in). Turn over and thinly knead with your hands into a flat cake with a diameter of 26 cm. It is convenient to do this immediately on baking paper, greasing it and your hands with vegetable oil.
6. Mix the egg with milk and a pinch of salt, grease the khachapuri, make a hole in the center, sprinkle cheese on top (it will bake and give a very tasty crispy crust), bake at 240°C for 7-10 minutes. While my oven is heating up, the baking sheet is inside, and I immediately drag the khachapuri, holding the edge of the paper, onto the hot baking sheet. Remove and eat immediately!

This way you will get two khachapuri in Megrelian, but you can make the second one in Adjarian.

How to cook PP khachapuri in Adjarian style

The pie is baked in the oven. In order to make a dietary recipe you will need simple ingredients. We prepare the dough with cottage cheese (use granular or soft), egg and wholemeal flour. But we make the filling according to all the rules of Caucasian cuisine: with Adyghe cheese, suluguni and yolk.

Calorie content of one boat:

One serving is very filling and is quite suitable for a main meal.

Recipe for PP khachapuri in Adjarian style. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Adjarian style khachapuri”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Adjarian-style PP khachapuri is 179.4 kcal.

• Serving = 361 g (647.6 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Ingredients:

For the test:

• 150 g cottage cheese 2-5%;
• 1 egg;
• 3 tablespoons corn flour;
• ⅓ teaspoon baking powder;
• A pinch of salt;
• Dry garlic, Provençal herbs - optional.

For filling:

• 150 g of Adyghe cheese (you can take it in half with suluguni);
• 2 eggs;
• 1-2 tablespoons of sour cream.

Step by step method:

1. Pour the cottage cheese into a bowl, beat in the egg and use an immersion blender to bring the mixture until smooth (if you are making from soft cottage cheese, you can do without a blender).
2. Add salt, flour with baking powder, sifted through a sieve.

We take out the khachapuri and sprinkle with chopped dill or basil and cilantro. We eat it the same way as a traditional dish - tearing off a piece of the crumb and dipping it into the egg and cheese. Bon appetit!

Khachapuri in Adjara, are you familiar with this name? I heard about it myself not so long ago. And I was impressed, at first, by the taste of the product. And then the recipe itself turns out to be so easy to prepare. I think any novice housewife can handle preparing such a product. The main thing is to follow all the recommendations presented below.

And now a little history. By the way, everything here is quite simple. Surely you already know that khachapuri is a dish of the Georgian people. It was from them that it came to us. And it was like this... Georgians quite often traveled long distances from home. For example, in order to herd a flock of sheep or other animals. And on the road as food, they needed to take something with them. After all, cooking on the pasture was quite difficult. That’s when the idea of ​​baking a flatbread with cheese was born. Simply knead the dough with flour and water and place a piece of cheese in the center. Hence the name itself, where “khacha” is cottage cheese (cheese) and “puri” is bread.

There are many types of such baked goods. We will analyze with you one of the most popular and popular options. Let's make an open cake. With high sides, with cheese and egg. I assure you this combination of ingredients is simply incredibly tasty.

There are quite a lot of Adjarian khachapuri recipes, but everything comes down to one thing. Outwardly, they are all very similar, they look boat-shaped, and there is an egg in the center. So, it will be very difficult to confuse it with something.

Adjarian khachapuri with cottage cheese and cheese

I suggest starting our selection with the most popular recipe. We will prepare khachapuri in Georgian style, with the addition of cheese. In some cases, cottage cheese is added. But we will do it a little differently and, in order to moisten our filling, we will add a little fresh milk to its composition. But do not overdo it, otherwise the result will not please you.

• Warm water - 300 gr.
• Premium flour - 500 gr.
• Dry yeast - 5 gr.
• Salt - 10 gr.
• Granulated sugar - 10 gr.

• Suluguni - 300 gr.
• Milk - a little or cottage cheese - 70-100 g.
• Chicken egg - 2 pcs.
• Butter - 10-20 gr.
• Greens - for sprinkling

1. First of all, let's prepare the dough. In this case, for us this is the basis of our future dessert. To prepare it, take a deep bowl. Sift a reasonable amount of flour into it. Then add: granulated sugar, salt, yeast, then mix the whole mass thoroughly.

2. To start directly kneading, you need to pour in water. Please note that the water must be warm. Only in this case does the yeast begin to ferment. The liquid should be poured in small portions, while constantly stirring the mixture.

The final kneading can be continued on the table by lightly dusting the table with flour. Please note that in this case, you need to use sifted flour.

Now that the dough is ready, put it back into the bowl. Then cover with cling film. And put the bowl with the dough in a warm place, so to speak, for maturation. As soon as it doubles in volume, you can use it in your work.

3. While the dough is ready, we will prepare the filling. Grate the cheese, then pour in a small amount of milk. Our task is simply to moisten the cheese. In no case, do not overdo it with milk. Otherwise, the end result will not please you.

For lovers of cottage cheese baking, remove milk from the composition and feel free to replace it with cottage cheese. For this amount of filling you will need 70-100 grams. cottage cheese. This way the baked goods turn out much juicier.

Please note that the composition contains suluguni cheese, but you can replace it with any other. For example, using mozzarella, feta cheese, phytaki. In a word, there is a choice, and there is always something to replace it with.

4. The dough has already risen, it’s time to start preparing the khachapuri. Cut a small piece of dough. Then roll it out into a fairly large but thin layer. Then lay out all the filling, spread in an even layer over the entire flatbread.

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Well, it's time to give shape to our baked goods. We will curl the edges on both sides. Start with one first, but not reaching the very center. Then slightly round the edges towards the core, and do the same with the other side. Form a boat.

Now grease the edges and core with leison, after beating the egg. To make spreading easier, add a little liquid, water or milk to the egg.

We will bake the product for 20 minutes, preheating the oven to 180 degrees.

After the stated time, remove the baked goods. Carefully place the raw egg in the very center. It is advisable to move the cheese a little before doing this, thus making a small hole.

Photo:

And again we put our baked goods in the oven for another 2 minutes. After a while, take it out and serve it to the table. Place a piece of butter in the center and sprinkle with chopped herbs. Bon appetit!

Authentic Georgian Adjarian khachapuri recipe

Let's look at another, real Georgian recipe. In general, in Georgia it is preferable to use home-produced cheeses to prepare khachapuri. In our region, or rather in the Urals, you rarely see one like this. That is why we will use what is available. Naturally, hard cheeses do not belong here; it is not advisable to use them in the preparation of these baked goods.

• Flour - 500 gr.
• Milk - 300 ml.
• Salt - 1 teaspoon
• Granulated sugar - 2 teaspoons
• Yeast - 10 gr.
• Vegetable oil - 25 ml.
• Yolk - for greasing

• Suluguni - 300 gr.
• Mozzarella - 300 gr.
• Water - 50-100 ml.
• Egg - 4 pcs.
• Oil - 100 gr.

1. Let's start preparing the dough. Let's take a deep bowl. Pour warm milk into it and add a dose of yeast. Let the mixture sit for 2 minutes. Then add salt, granulated sugar, 1/3 of the flour. Now we knead a homogeneous mixture, so to speak, a dough. Leave the finished mass without lumps in a warm place for 15-20 minutes to ripen. It is advisable to cover it with something.

2. After the previously stated time, add the remaining flour. And knead a homogeneous dough without lumps. We put it back into the bowl and cover it with a cloth towel. Place the finished dough in a warm place, without drafts, for further maturation (for 1 hour).

3. Let's start preparing the filling. Grate two types of cheese on a medium grater. Add a small amount of water and mix well.

4. Divide the ripened dough into several equal pieces. In our case, there were 4 pieces. Roll each into a thin layer. Place the prepared filling on the flatbread. Distribute evenly over the entire surface.

It is advisable to immediately figuratively divide the entire amount of filling by the number of pieces of dough. So that as a result, all khachapuri turn out to be the same in size and baked at the same time.

We form the product in the shape of a boat by twisting the two edges. We fasten the ends together.

Lubricate the sides of the product with whipped yolk and place in the oven. We will bake the khachapuri for 15-20 minutes at 200 degrees. The oven should be preheated in advance.

After a while, remove the product and place the egg in the center. First make a small hole in the cheese.

Return the khachapuri to the oven for 2 minutes. The main thing is not to overcook so that the yolk does not have time to set. Then take it out, place pieces of butter in the corners and boldly serve.

Photo:

Baking prepared according to this recipe turns out very fluffy. All thanks to the dough, on the basis of which the dough was prepared. The edges are quite crispy and the crumb is soft.

Khachapuri in Imeretian style - recipe

Khachapuri, the recipe for which is described below, is made in the form of a closed flatbread filled with Imeretian cheese. As a rule, the flour base is made with matsoni without the addition of yeast, but there are also a lot of its yeast variations, which provide no less impressive taste characteristics of the dish.

Ingredients:

• flour – 250 g;
• water – ½ cup;
• fresh yeast – 10 g;
• vegetable and butter fat – 20 g each
• sugar and salt - 1/3 teaspoon each;
• egg – 1 pc.;
• Imeretian cheese – 350 g.

Preparation

1. Bulk ingredients and oil are added to the yeast solution, kneaded and left warm for half an hour.
2. The cheese is ground, mixed with butter, egg and a pinch of flour.
3. Roll out the flour ball on parchment to 20 cm, fill it with cheese shavings, and pinch the edges.
4. Turn the workpiece over, seam side down, flatten it into a flat cake and bake at 240 degrees for 10 minutes.

A classic version of khachapuri made from ready-made yeast dough

Well, guys, if you don’t have any time to prepare khachapuri, we have found an option. Run to the store for a batch of fresh yeast dough. I ask you to pay great attention to the date of mixing. The date must correspond to real time. That is, they made it today, and bought it today. And I’ll tell you about the process below...

• Ready yeast dough - 500-600 gr.
• Mozzarella cheese, suluguni, feta cheese (optional) - 300 gr.
• Chicken egg (yolk) - 2 pcs. + 1 pc. For filling
• Butter - 40 gr.
• Vegetable oil - 20 gr. (for lubrication of finished products)

1. In this recipe everything will be much simpler, because the dough is ready. Suppose you went to the store and bought the semi-finished product you needed. What to do next? There is no need to rush; the dough definitely needs to rest on the table. But first, put it in a bowl and put it in a warm place; it will take us 45-50 minutes to ripen. It all depends on the quality of the semi-finished product; I do not recommend using the frozen version.

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2. And at this time we will prepare the filling. Grate the cheese on a medium grater. Place it in a deep bowl and then add one egg, so to speak for the bunch. Mix the entire mixture thoroughly. If necessary, you can add a little salt, as you like.

3. Now that our dough has risen and is ready for further manipulation, let's get down to action. We divide it into two equal parts. Roll each into a flat cake, no more than 5 mm thick. We spread the filling, then carefully level it over the entire surface. Give it a boat shape by twisting the edges into a tube.

Place the prepared khachapuri on a baking sheet. And put it in the oven, preheating it to 180 degrees. Baking time is 20-25 minutes, readiness can be determined by the golden crust.

After a while, remove the product from the oven. And place a raw egg in the very center. First make a small hole.

Now you can serve the baked goods to the table. If you prefer a firmer yolk. Then I advise you to bake the product in the oven for another 2-3 minutes. Only after this should you start eating.

Unusual puff pastry recipe

Those who like to cook deliciously and quickly will surely like this simplified recipe for puff pastry. You can prepare it yourself in advance and store it in the freezer, or you can use it ready-made from the store.

Ingredients:

• 0.5 kg puff pastry;
• 6 pcs. eggs + 1 egg for greasing;
• 300 g suluguni;
• 3 tsp butter;
• a little salt.

Adjarian khachapuri is prepared from frozen dough, so you need to remove it from the freezer in advance. Let melt at room temperature or on the refrigerator shelf. After lightly dusting the surface with flour, roll out the dough layer in one direction so that the thickness of the layer is at least 5 mm. Next, cut the layers into 6 identical rectangles.

Form them into boats by folding the long edges like a snail towards the center. Then strongly blind the edges, additionally twisting them with flagella. Expand the central part, slightly expanding the sides and brush the entire surface of the dough with beaten egg.

For the filling, coarsely grate or break the suluguni with your hands and distribute it in an even layer in the center of the boats. Send khachapuri for 10 minutes. into the oven, heated to 180 degrees. Then break a raw egg into each product and continue the baking process for another 5 minutes. Before serving to guests, place a small stick of butter on the pies.

Prepare khachapuri from puff pastry with cheese

I suggest you watch the video recipe. Where an experienced cook will tell us about his cooking option. Make yourself comfortable and start watching.

Please note that in previous recipes we prepared khachapuri from yeast dough. Now we will use puff pastry for cooking. It will turn out no worse, and even very juicy and tasty. Be sure to try this method too, and then share your results.

I decided to try this recipe too. I really liked it, the dough turned out very crispy and not dry at all. Thanks to the filling, khachapuri turns out very juicy. The main thing is to follow all the recommendations, and everything will definitely work out.