Khachapuri Imeretian

Khachapuri Imeretian

Category: Bakery products

Kitchen: georgian

Ingredients
Dough:
Wheat flour	520 g
Kefir, sour cream diluted with water (in the original it is, of course, matsoni or natural yogurt)	250 g
Warm milk	120 ml
Salt	1 tsp
Sugar	1 tbsp. l.
Rast. refined oil	50 g
Butter	50 g
Dry yeast	1.5 tsp.
Egg	1 small.
For coating:
Sour cream or cream and 1 egg yolk for coating	1 tbsp. l.
Filling:
Imeretian cheese (Suluguni will go, not so scary. In my opinion - you just need to stick to of Caucasian origin cheese, which you will take for the filling)	800 g-1 kg
Egg	2 pcs.
Ground black pepper
Optional: greens and garlic - delicious

Cooking method

• For the dough, we warm up the milk, put all the products in the HP, knead until a smooth dough (I put Pelmeni on my Panasonic and run all 20 minutes of the program) and leave it for about an hour, until the dough increases by 2-3 times. We crush, let us rise again.
• Now start cutting on a floured table. Flour should not be overused, because there is a lot of butter in the dough, it is fluffy and not sticky. Divide the dough into 3 parts. This amount of ingredients will make 3 large khachapuri.
• Three cheese on a grater or crumbling (depending on the type of cheese), mix with other filling ingredients (I never put butter in the filling. Khachapuri is not a dietary product anyway, but here it is completely overkill).
• Further, the manipulations are the same as when making Ossetian pies.
• Knead a piece of dough into a small cake with a diameter of 20 cm. Divide the cheese into three parts. From one third we sculpt a bun (it is glued together due to the added raw eggs) and put in the center. Gently collect the edges of the cake at the top of the bun into a small knot. We do everything carefully and in no hurry. Then the dough will be flexible and obedient, it will not tear. I generally leave a small hole at the top and do not tighten it all the way. Now we begin to slowly and carefully knead the cake with a ball of filling inside with our hands and flatten it. Having kneaded to the same about 20 cm in diameter, you can already very carefully walk with a rolling pin. Don't go berserk. Because the cake has air inside (the same carbon dioxide that is expelled from the dough). It can be seen how these bubbles move inside when rolling. naturally. if you press them and drive them with a rolling pin to the sealed edges, they will tear the dough, they have nowhere to go. Therefore, when rolling, it is better to drive the air to the center - there is a small hole (if not, pin it with a fork) and the air will leave.
• So we make a cake about 1 cm thick and 35 cm in diameter.
• Transfer to baking paper or a baking sheet, brush on top with a mixture of yolk and cream or sour cream.
• 

Time for preparing:

20 minutes

Cooking program:

bake at 220-230 ° C

Note

For a long time I did not know where to settle down with this recipe. I climbed on topics with khachapuri, it seems like it's not very nice to climb to someone with a different dough recipe. In general, the moderators, if they deem it necessary, will seal my post somewhere.

I took the recipe from the book of the grocery store "Georgian Cuisine". There these khachapuri appear as Imeretian. I really liked the dough from this recipe. I halved the ingredients for the dough, but not the filling. I love to have a lot of cheese in khachapuri!

My husband today once again looked at my manipulations with cakes. For him, this is some kind of circus trick, although there is really nothing complicated about it. The main thing is that the dough is good: moderately plastic and moderately elastic.

He eats 3-4 slices of the finished pie at a time. More than one does not climb into me. Because it is fatty, although very tasty.In my opinion, these pies are best accompanied by salads. In summer, Khachapurin's debauchery is just going on: all the greens are homemade, cut into a bowl of salad and eat such a hearty piece - nothing else is needed. Or just a nice chunk of green onions. How grumpy with a white juicy head ... Eh ... With the tomatoes of this roast for the middle zone of the season, I felt like a Georgian princess. A friend of his parents - a Russian, born and living up to 50 years in Tbilisi - apart from khachapuri he did this - it's scary to remember how much was devoured in dead silence. Some khinkali with cilantro are worth what.

And the dogs today almost humanly said that I was a bastard. Yes. I don’t deny it, because cracking khachapuri on someone’s eyes, even if those dog’s eyes, are incredible disgusting, but very pleasant.



KHACHAPURI - pickled cheese baked in dough; traditional Georgian dish.

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[Scarecrow]

Scarecrow
I look, the recipe for the dough is hefty familiar, I think I saw it somewhere, I rememberedHERE... Not that one to one, but it looks like ... And the source is practically the same ...

[Crochet]

Wow wow wow
I tried these in a Georgian restaurant in Moscow - it was VERY tasty
Natalie, but I did not understand - you laid out the recipe for the half-dough already ?? I also like a lot of cheese

Yes, this is already a halved dough recipe, but the cheese remains in the same amount. The recipe contains 1 kg. I generally have 1.2 kg in these cakes in the photo. One snag - from habit, you may not be able to cope with the cake with so much filling. But 800gr is quite both to taste and to work with the dough, in my opinion.

Crochet

Yes Yes! They have this basic dough recipe and lobiani differs only in the filling. Lobiani, by the way, is also in the book, if I'm not confused.
The recipe is the same. It's just that when I half, I cut the vegetable oil, removed the butter from the filling, left the egg whole. In general, the fat content was reduced and adjusted for ease of use.

I recognize my brother Kolya. I'm talking about sour cream diluted with water.

And we are already enjoying very tasty



As a result, I got my own proportions - the suluguni was only 300g, so I made half of your dough. I divided the egg - white for dough, yolk for lubrication.
The dough is very tender, I make such cakes for the first time - the sensations from their molding are cool and easy
I got 2 cakes of 25 cm. A stunning aroma from the oven was smelled with my husband for two one, the second in the oven - we are waiting, another hunt
Thanks for the recipe

[luchok]

luchok

Wow responsiveness!

But it turned out to be perfect. A thin cake is the most it. Tolstoy is not allowed, it will be a roll. And there should be a solid baked surface. It can be stored well, then warm up just a little in the micrometer. Although it is unlikely that you have anything left to warm up there.

nakapustina

I don’t want to rattle, but even without me it’s impossible to lose weight ...

[Scarecrow]

Scarecrow, Natashik, today I made khachapurki - delicious, but here's the problem with me - the dough turned out to be completely liquid ... look, please, there should be exactly 250g of kefir for your half recipe? otherwise I counted - it turns out for 520g of flour - 510g of liquid (kefir + milk + butter + egg) .. I got a liquid chatterbox, I added a lot of flour ... now I look at the onion - everything turned out wonderful .. what is it ?

here is what happened after my filling up and the filling with garlic is a song! they ate and praised mine, but I want to do everything according to the rules

[Scarecrow]

Maybe this is not the khachapuri that I was looking for, but it is OOOOOOO Very tasty !!!!!!!!!!!!! I will definitely repeat.

Scarecrow, the dough turned out to be completely liquid ...

Lyudochka, my dough was not runny, I added flour, a little bit. Maybe you have very liquid kefir, I had a thick one. The dough is very soft, did not fill up the flour during rolling, rolled it out on a silekon rug.

Delicious, highly recommend.

Flax, I diluted sour cream with water, somewhere 1 to 2, the consistency was like milk ... what, was it thicker ?? we have liquid kefir ..

but the taste is delicious, it is indisputable!

UPD: found a photo of yogurt





he is, an infection, thick ...

Flax, I diluted sour cream with water, somewhere 1 to 2, the consistency was like milk ... what, was it thicker ?? we have liquid kefir ..

I had Galakton's "Fermented Milk Product 2.5%", and it was thick, moreover, straight from the refrigerator. I made 2/3 of the portion of Chuchelka (there was only 500 g of cheese), so I added 20-30 g of flour, no more.

[Scarecrow !!!]

Scarecrow !!!, did not lead to execute, lead the word to say !!!! 🔗

If hto is a remote village without gas, not asphalted ,
then, of course, such people do not know what the yogurt looks like, and, of course, such dough turns out to be liquid !!!

and if someone has already seen yogurt on the Internet and bought a classic yogurt without additives, then those have dough - mmm, miracles, not dough !!!

so thanks for the great recipe !!! I will show you how to bake!

For sho will you be executed! Show me later!

Well, kefir is also quite thick, not water or milk, so it turns out okay, just a soft dough. I also added 20 grams of flour from myself, adjusted for my flour and my ideas about the softness of the dough, and I generally put 500g.

[Scarecrow]

Scarecrow, here they are, my khachapurki! how delicious, mamadaragaya ...



there are two of them, one lies on one, resting!

thanks, great recipe!

I made khachapuri today ...
I perverted the original plan terribly, but ... "I blinded him from what was."

Instead of kefir or yogurt / yogurt, the dough was filled with undiluted sour cream. Excellent result.

In the filling, due to the lack of Caucasian cheeses, I put mozzarella (700 grams) and to it ... Philadelphia cream cheese. Gram 200. Black pepper, 1 egg and forward. I mixed the filling with my hands (like kneading minced meat on cutlets). I think that expensive Philadelphia can be replaced with some cheaper cream cheese or cream cottage cheese (like a village house in baths). It turned out shi-kar-no! (y) Eaten with salad instantly.

And, I forgot to write right away: do not drown the butter. I never drown it. The milk is warm, the dough is at room temperature, so put the butter in a piece. It will mix perfectly. But if you melt it, there will be excess liquid in the dough.

[Natasha]

Natasha! : flowers: Take a big thank you from me. Delicious! Overeat ate from the heart. THANK YOU!

How she rolled something thin !! Pros are simple!

And we dabbled in khachapuriks. How I love and respect them:

Class! I also wanted to make them the other day, I even bought cheese, but the cheese didn't live up to khachapuri, so they ate it, but I still want khachapuri, so I'll do it.

Class! I also wanted to make them the other day, I even bought cheese, but the cheese didn't live up to khachapuri, so they ate it, but I still want khachapuri, so I'll do it.

It's easier for me to live. Nobody eats this unleavened cheese like Imeretian and Adyghe. Well. so if they cut off one slice ... Therefore, he lives up to khachapuriks.

My handsome




Only the color was not transferred. Thanks for the recipe!

[Scarecrow]

forgive me Scarecrow, I myself am from the Caucasus, and I love these khachapuri very much like our whole family, I want to make some ... well, not that changes, well, sort of .... in a word, in fact, such khachapuri are baked in the ovens in restaurants, and at home they are baked in a frying pan (believe me, the taste is completely different) the pan is not greased with anything, so you put a khachapurka, pin the top with a fork, turn it over after 5 minutes and immediately grease the fried side with oil, also leave it for a few minutes, remove and grease again with oil.

[Moskvichk @]

Moskvichk @ - really good. So glamorous with sesame seeds decorated.

Lyalulya
Thanks for the interesting addition. You need to try to do this, especially since there is a huge pancake pan.

[Scarecrow]

Scarecrow, what kind awesome delicious khachapuri!
And I also want to boast, while there is something, because one is already gone!

Very tender dough, very delicious!
Thank you!

Delicious!

Very nice!! * response alaverdy *

Natakh! I'll come to you with another "Thank you" !!!! Deliciously unspeakable (according to the gang) and simple (well, this is from me personally)

🔗

Surprisingly, I also baked them yesterday with you. And on someone's teaching - fried in a huge cast-iron pan, and not in the oven. Delicious. But damn bold.)))

And I made them again! I often do them! This is how you hiccup, it's me who is your craftsman

Delicious khachapuri. The filling was made in equal proportions from "Adygeiskiy", "Brynza" and "Suluguni" cheese. Next time I will add dill for beauty and taste. The dough is very tender. Next time I will work on a beautiful shape, I rolled it only up to 30 cm, but I want it thinner.

I was staying here the other day with Manyashka Shumakherova at the dacha, well, I tried your khachapurias, Natasha. What can I say, it's awesome! And despite the fact that Manka doesn't know how to cook a damn thing, she's stuffed with fish, but even she got just great khachapurki (though she sculpted them under my careful guidance ... You yourself understand, the main thing is to choose the right management team. .. I mean me!)
Returning home, I immediately decided to be monkey. Well, that's the result. I didn't roll them very thinly so that I could shove them two at a time on a baking sheet. All the same, they turned out great! You can't drink the talent, no matter how hard we try with Manka.
Lord, I have at least ate them at last! And then Manka is a terrible miser! I gave everyone a piece from a matchbox, eat, they say, dear guests, do not crap. And the rest sniffed before departure. And when we dumped, he writes SMSku, they say, and we indulge in mulberries with khachapuri! No, well, not an infection ?!
In short, here are my khachapurki:

Natus, I'll leave a mark for myself here for the future, so as not to forget, okay?
I experimented a little with the temperature here and, given the characteristics of my oven, I liked this mode more:
"Top-bottom. Heat"; 195C, level 2-3, 12-15 minutes (turned out sooo delicate).

Natasha, thank you very much for the wonderful recipe! I think not, I am sure that these khachapuri will be registered at my house just like your cottage cheese muffins, from which everyone just loves!

Teeek-s ... here I dazzled Manka, I'll go somewhere else to slander her!
... Schaub didn't relax!

A! Yes, I forgot! She asked them to pass, I quote: "Chuche from me pass the next thank you!"
I'm passing it on.
I’m always running errands for her - I’m working part-time!

working part-time!

returned it appears, I'll call in the evening. Khachapuri took away to bookmarks, I will also try.
Natakha, thanks for the recipes, from yours everything is always super-duper.

Aha, back! Call potryndim in the evening!

From zhezh, treacherous insidious !!! Well, okay, okay ... Timon and Dudon are faithful, and you ...

Natakh, I’m grateful to you, I did it for the hundredth time, but this time I couldn’t try it, because Lenka crumbled everything, but sho didn’t fit, then at night she gnawed in the house, hiding behind Timono-Dudon snoring ...

but sho didn't fit, then gnawed at night

Pralna! Because normal khachapuriki had to be made, and not so Schaub had to gnaw them!
I almost broke off all my teeth! There, you see, there are two currents left!
And by the way, what am I a traitor?
I didn't change the tabe isho ... tomorrow I'm going to ... stir up the current with Veika ...

Well, I’m gru, windmill ... So also with Veika! From zhezh ... did not have time to return, you are already cheating and, which is characteristic, not current to me, but also to Irke-Kilke in between times ...

but also Irke-Kilke between times ...

And Kilka is to blame herself! I called her three hundred times, and she says that the current will come in the fall when the dacha digging work is over. And Melka echoed her! And you finally registered at the dacha ... well, who am I to stir up with, in your opinion? Toka with Veika!
In between, she loves me, unlike you, here!
Although...Irka, it seems, also loves, she just has no time. Mistletok, and that one more does not grab the rolling pin ... well ... sometimes the current. You don't love me alone!
Give me back my lagaaaan!

The question is - why do you need me here in dialogues? You talked so nicely with each other (both real and virtual). Again, the khachapurkas were devoured both together and separately.

Of course, the handover job is very hard, I agree. I really sympathize with you. And it is treated only with khachapurs in large doses.

Natashik, and you come to us, maybe then we can all get together

Lenka's

Oh virgins ... and I was bitten by wasps on Sunday, when I decided to weed the hydrangea, I am still covered in blisters, I haven’t weeded it all summer and there was no need to start.

Reporting ...

they are certainly thick with me, but I will learn ... (y) delicious

Oh, how delicious they look! Irka, I'm on my way!

What a beauty, I love khachapuri

Oh, how delicious they look! Irka, I'm on my way!

Wait for you: girl_in_dreams: how. Well, the dough is very tasty, I made it on natural yogurt. But it was not possible to roll it out as expected, they are thick with me, but tasty. But I will study, there you have Lenka, how thin you get.

And my identity was not quite thin. Well, I had to push as many as two at once on one baking sheet. Very thin ones would not fit. Yes, they are already delicious.

So who are we going to, I still don't understand?)))

[Scarecrow]

Scarecrow, I believe that there is no one else. They ate everything. We'll have to cook ourselves.

[Scarecrow]

Scarecrow, Chamomile1, you get ready, and we'll decide to whom, just designate the date and time.

yes, for sure, we will accept you mulberries so we will accept ... uh

While reading the recipe: my mouth is full of saliva, although not long ago I ate well I want to try to bake khachapuri. But only 2 days have returned from vacation and there is no cheese in the refrigerator yet. I take a note of the recipe.

And I also have batter. I made half a portion. I even bought matsoni for the occasion. Since yesterday it was already late came here and drooling, Albin, like your nover ggy, flowed by itself. Today I drove to the store, bought everything I needed. Therefore, I had to add 6 spoons of flour with a slide, it is not sifted.
So what should it look like? under the shoulder blade does the HP slightly smear or not?

I also added flour, a little, probably 5 spoons, the bun does not smear, but I can’t say that it doesn’t stick. After lifting, it returns to normal.