Imereti Khachapuri - the most convenient of all!
It is easy to take with you, just bake, nothing flows out, does not get dirty when eaten.
This is despite the fact that Khachapuri in Imereti has the same excellent taste as other types of popular Georgian dishes.
It's time to cook!
Imereti-style Khachapuri - general principles of preparation
There are two main types of khachapuri dough: yeast and sour milk (with cultivators). Kefir dough recipes with yeast can also be found. Lazy options using puff pastry are popular.
The classic filling consists of cheese with an egg. But more and more often they use different additives: cottage cheese, potatoes, herbs, meat products. The method of forming a closed khachapuri is described in detail below. The finished product can be baked or fried in a pan.
Khachapuri in Imereti with Suluguni
A simple recipe for Imereti khachapuri from yeast dough. The perfect filling is suluguni. This cheese is most often used by Georgians.
Ingredients
• 250 g of water;
• 7 g of yeast;
• 450 g flour;
• ½ tsp salts;
• 0.5 tablespoons of sugar;
• 3 tablespoons of oil.
For the filling, an egg, 500 g of suluguni, a spoonful of flour. You will also need 30 grams of butter for the topcoat.
Cooking
1. Warm up recipe water, it should become pleasantly warm. Introduce yeast into the liquid, add sugar, stir. If you shave fresh yeast, then you need 20 grams.
2. Now you can add salt, oil and knead it all with flour. Ready dough should turn out tender, smooth and soft, knead well. We shift into a bowl, leave to approach for two hours. To prevent the crust from drying out, be sure to cover it with a towel.
3. Suluguni need to be chopped, add an egg (raw) and a spoonful of flour to the cheese. Stir the stuffing thoroughly, you can immediately assemble it into a ball.
4. Once the dough comes up, take it out on the table. We roll a cake.
5. Place the ball from the prepared filling inside, collect all the edges of the tortilla together and pinch it tightly.
6. Now turn the ball over, lightly sprinkle flour on top and roll out the cake. Professionals stretch their arms, but it’s difficult for an ordinary person to do this. We make a centimeter of thickness.
7. Transfer the cake to the baking sheet, be sure to make a round hole with your finger.
8. We turn on the oven 220 degrees. Set to bake for 10-12 minutes.
9. We get out and immediately grease with butter. It is not necessary to melt, we drive a piece on the surface.
Khachapuri in Imereti on kefir
A variant of delicious khachapuri from kefir dough. In the filling we use cheese of any kind, but it is better not dry. If you take hard cheese, you can add a couple of spoons of sour cream to the filling, it will turn out tastier.
Ingredients
• 200 g of kefir;
• 3 cups flour;
• 1 egg;
• 2 tablespoons of oil;
• a spoonful of sugar;
• 0.5 tablespoons of soda;
• salt.
Filling:
• 400 g of cheese;
• 1 egg;
• 40 g of lubricating oil.
Cooking
1. Pour kefir into a bowl.
2. Pour soda, stir and wait until the kefir ceases to foam.
3. Next, add all the ingredients for the dough. You can shake with a whisk.
4. Add the seeded flour, make the dough. Although he does not need to lie down, it is better to leave it for a quarter of an hour. The dough during this time will become softer, smoother and more pliable.
5. There is time for preparing the toppings. We rub cheese, I mix with the egg. Nothing more needs to be added.
6. We take out the dough. Determine the size of khachapuri. You can cook one large or two small.
7. Roll cakes, lay out the filling, pinch and roll again. More about the formation process is written in the previous recipe.
8. Transfer to a baking sheet, make a hole and bake.
9. Lubricate with oil. If several khachapuri were baked, then you can lay them on top of each other. In this case, they are cut into segments and all at once together, like a cake.
Khachapuri in Imereti in a pan
You do not need an oven to cook this dish. Such products are fried in a frying pan, several pieces are cooked at once, since the diameter of the vessel is limited. Many people like this particular option.
Ingredients
• a glass of fermented baked milk or kefir;
• ¼ tablespoons of soda;
• 2 eggs;
• 3 cups flour;
• 3 tablespoons butter in the dough + for frying;
• salt, sugar.
For the filling, you need 400 grams of suluguni, one egg.
Cooking
1. Kefir should not be cold. Pour it into a bowl, throw soda. After a couple of minutes, add raw eggs, pour salt, a little sugar and stir well. Enter the flour, let the dough lie down for half an hour.
2. During this time, you need to grate the cheese, add the egg to it. If the mass is dry, then you can throw one more.
3. Now we take out the dough, make a small sausage and divide it into four parts.
4. Roll out four cakes at once.
5. Divide the filling, make four balls and scatter on the cakes. Putting the edges together, flip and roll again. We make a size that will not exceed the diameter of the pan. No holes are needed.
6. Fry on both sides in a hot skillet with a thin layer of oil.
7. We put them on top of each other, immediately send them to the table while the dish is hot.
Khakiapuri in Imereti puff pastry
Lazy puff pastry is very popular. Still, it is difficult to find a simpler and more affordable product. Stuffing from any cheese that is found.
Ingredients
• 400 g (packaging) of dough;
• egg;
• 350 g of cheese;
• 50 g of oil.
Cooking
1. We immediately make the cheese filling, the dough should lie down and thaw at this time. We simply rub the cheese, combine with one egg.
2. Slightly roll up the dough so that the addition in half turns into a square.
3. Now we take the lid from the pan or a flat plate, a little less than a square and cut the template. Get two cakes, one remove to the side. The second can be immediately transferred to a baking sheet.
4. Beat the egg, grease both cakes, the leftovers can be poured into the filling.
5. We spread the cheese mixture in an even layer.
6. Cover the khachapuri with a second flat cake, the oiled side will go down. The egg will provide a tight grip.
7. Pinch the edges.
8. We put on baking, temperature 220.
We take out after 12-14 minutes, generously coat with butter. Simple but very tasty.
Khachapuri in Imereti with cottage cheese and cheese
To prepare this type of Imereti khachapuri, you can actually take any dough. The filling is simply amazing and always turns out delicious. As an example, yeast dough on kefir.
Ingredients
• 200 ml of kefir;
• 7 g of yeast;
• salt, sugar;
• 30 m oil;
• flour.
Filling:
• 200 g of cottage cheese;
• 250 g of any cheese;
• 1 egg;
• 50 g of oil for lubrication.
Cooking
1. Pour three tablespoons of water into the yeast, stir and let it swell. We shift to kefir. Add half a teaspoon of tea salt and two of the same tablespoons of sugar, pour in the oil.
2. It remains only to knead the dough with flour, make it soft, but not fluid.
3. Leave until a good lift.
4. The cottage cheese must be carefully frayed. Add to it an egg with grated cheese, stir.
5. We make an ordinary khachapuri for a large baking sheet or we make two pieces a little less.
6. We put to bake, take out and grease thickly with butter.
Imereti-style Khachapuri with potatoes
A variant of a hearty and more economical dish than in previous recipes. Potatoes need to be boiled. Yeast dough, as for pies, take any or cook according to the recipes above.
Ingredients
• 500 g of dough;
• 2 boiled potatoes;
• 70 g of oil;
• 150 g of cheese;
• salt;
• greens optional;
• egg.
Cooking
1. Rub the peeled potatoes into a bowl. Rub the cheese and 40 grams of butter immediately. It will make the potatoes juicy. Add greens, pepper and salt, put a raw egg.
2. Now mix the filling well, bring to a homogeneous state.
3. Roll out the dough, make a big khachapuri, laying all the stuffing at once. We form according to the classical scheme, you can see it in the first recipe.
4. Bake until golden brown.
5. We get out and grease with butter.
Imereti-style Khachapuri with meat filling
To prepare such a dish, you can take any meat. The dough is prepared not just yeast, but with butter. It turns out it is very tasty, ideal for meat filling.
Ingredients
• 400 g flour;
• 2 eggs;
• 120 g of milk;
• 100 g butter;
• 30 g vegetable oil:
• 10 g of yeast;
• salt, sugar.
Filling:
• 300 g of meat;
• 3 onions;
• 4 sprigs of parsley;
• salt pepper;
• oil for greasing and frying onions.
Cooking
1. Melt the butter right away, let it cool.
2. We start yeast in warm milk, put a spoonful of sugar, stir. Leave for a couple of minutes.
3. Add eggs, whipped with half a teaspoon of salt, pour in the butter, stir and gradually introduce the flour. As soon as the spoon is difficult to crank, add vegetable oil and knead with hands.
4. We give the test a rest for two hours.
5. This time is enough to cook the stuffing. Twist the meat.
6. Peel the onion, cut into cubes, fry a little in a pan. Combine with minced meat, season with spices.
7. Form khachapuri in the usual way, but only with meat filling. Sent to a baking sheet.
8. Bake, cover with a good layer of oil.
Imereti-style Khachapuri - useful tips and tricks
• It is not necessary to lubricate khachapuri simply with butter, a melted product is also suitable.
• If the product is made from yeast dough, you can make it even more magnificent. To do this, let the formed cake lie a little on a baking sheet and rise, only then send it to the oven.
• Any test for khachapuri should be allowed to lie down. When the flour swells, it becomes softer, more elastic, it is easier to work with it and the cake is easier to roll out.
