Megrelian Khachapuri - 6 recipes at home

Khachapuri is a traditional Georgian dish that has many branches. People in different parts of Georgia have adapted flavored flatbreads for themselves, and today we are talking about Khachapuri in Megrelian style. Crispy dough stuffed with cheese and herbs is very tasty and simple, and there are many cooking options.

Megrelian Khachapuri - a real Georgian recipe

We present to your attention a classic recipe for preparing a traditional Georgian dish - khachapuri. As a rule, the filling is made from cottage cheese or young cheese, however, you can use absolutely any kind of cheese that you like.

Cooking time - 1 h. 30 min.

Cooking time - 35 minutes

Portions – 6.

• 
  Let's start with the test. Sift half a kilogram of flour into a deep plate and add soft margarine.
• 
  Use our hands to grind the mass to a crumb state.
• 
  Combine warm water, yeast, salt and sugar in a separate bowl - add to flour.
• 
  Add sunflower oil, warm milk to the same mixture and knead the elastic dough.
• 
  Cover the workpiece with a cloth or cling film and put it in a warm place to activate the yeast and increase in volume for about an hour.
• 
  Divide the risen dough into 4 parts: 2 200 grams each and 2 250 grams each - this amount is enough for two Megrelian khachapuri and two Gurian khachapuri.
• 
  Rub the cheese on a coarse or medium grater.
• 
  A ball of soft dough, weighing 250 grams, using a rolling pin, turn into a round cake.
• 
  Put at least 200 grams of chopped cheese in the center of the workpiece.
• 
  Gently join the edges of the cake, pinch them tightly and put the seam down. Roll out again with a rolling pin to the diameter of your baking dish, preferably no more than 20-22 centimeters.
• 
  Pierce the top several times with a fork or cut with a knife. Stir the sour cream with a raw egg and stir.
• 
  Grease the workpiece with the egg-sour cream mixture and sprinkle the remaining 50 grams of suluguni on top.
• 
  We bake in the oven at a temperature of 220 degrees for 15-20 minutes until a beautiful golden color. Bon Appetit!

Khachapuri with Megrelian cheese at home

There are many recipes and types of khachapuri, however, the advantage of Megrelian flatbread lies in the huge amount of cheese, which is not only in the middle, but also on the outside!

Cooking time - 2 h. 40 min.

Cooking time - 30 minutes.

Portions – 8.

Ingredients:

• Flour - 500-600 gr.
• Suluguni - 200 gr.
• Milk - 150 ml.
• Yeast (fast acting) - 5 gr.
• Egg - 1 pc.
• Salt - ½ tsp
• Butter - 70 gr.
• Vegetable oil - 50 ml.

Cooking process:

1. Let's make a dough. Combine warm milk, 5 grams of fast-acting yeast and salt in a deep plate.
2. We drive one egg, 50 milliliters of sunflower oil and melted butter into the same container - mix everything.
3. Sift about half a kilogram of flour into a separate bowl.
4. Gradually, in a thin stream, we begin to introduce dough into the flour.
5. We transfer the resulting mass to a work surface sprinkled with flour, and begin to knead the soft pliable dough with our hands, adding flour if necessary.
6. We form the dough into a ball, cover with cling film or cloth and put it in a warm place for at least an hour and a half.
7. Over time, the dough increases several times - the yeast worked great.
8. For the filling, rub the cheese on a coarse or medium grater.
9. Divide the fluffy dough into two equal parts and roll out a flat cake from each piece, about half a centimeter thick.
10. Put about ¼ of the grated suluguni in the center.
11. Gently collect the edges of the cake and pinch them tightly so that the cheese remains inside.
12. Using the rolling pin, roll out the dough again a little, but already a little thicker than the first time.
13. We transfer the cheese blanks to a baking sheet, previously covered with a sheet of parchment paper. Prick a little with a fork and sprinkle with suluguni, about 50 grams.
14. We send to bake for 15 minutes at a temperature of 200 degrees.
15. Ready-made Megrelian khachapuri, if desired, can be lightly greased with butter before serving.
16. Cut into portions and serve with red semi-dry wine. Enjoy!

Delicious Megrelian khachapuri with kefir dough

Flatbreads stuffed with a large amount of cheese, cooked on a fluffy tender dough based on kefir, is an excellent appetizer that goes well with both barbecue and wine. This version of khachapuri differs from the original recipe in that the dough is prepared without adding yeast and eggs.

Cooking time - 40 minutes

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• For the test:
• Kefir - 150 ml.
• Sour cream - 50 ml.
• Butter - 100 gr.
• Salt - ½ tsp
• Soda - 1 tsp
• Flour - 3 tbsp.
• For filling:
• Suluguni cheese - 200 gr.

Cooking process:

1. We prepare all the necessary products. We measure the required amount of bulk ingredients using a kitchen gram scale.
2. Let's take a dough. In a deep bowl, mix warm kefir (any fat content), salt, soda, sour cream and melted butter.
3. We begin to gradually introduce sifted wheat flour into the kefir mass and knead a soft elastic dough. Flour should be added until the piece stops sticking to your hands (you may need a little less or more flour than indicated in the ingredients).
4. We form a ball and put it in the refrigerator for half an hour to "rest".
5. Suluguni rub on a coarse grater (if desired, you can add fresh chopped greens).
6. After 30 minutes, take out the dough from the refrigerator and with a rolling pin, roll it into a thin cake, and put 2/3 of the cheese in the middle.
7. We collect the edges of the dough into a "knot" and fix it tightly with damp fingers.
8. The second time we go through a rolling pin and make a small hole in the center (for steam to escape during cooking) or pierce it with a fork.
9. Gently transfer the khachapuri to a baking sheet, previously oiled, and sprinkle the top with the remaining cheese.
10. We send it to the oven for 20-25 minutes at a temperature of 200 degrees.
11. Cut hot cakes into pieces and serve. Bon Appetit!

How to bake Megrelian khachapuri from puff pastry?

A very simple and quick way to prepare a traditional Georgian dish - Megrelian khachapuri. The recipe uses ready-made dough, which greatly reduces the cooking time and greatly simplifies the process, however, the result is a very aromatic and crunchy cheese cake.

Cooking time - 40 minutes

Cooking time - 15 minutes.

Portions – 2.

Ingredients:

• Ready puff pastry - 450 gr.
• Eggs - 2 pcs.
• Cheese - 500 gr.

Cooking process:

1. Roll out the previously defrosted dough into a thin round layer using a rolling pin. It is recommended to lightly sprinkle the work surface with flour.
2. Grate half a kilo of cheese on a coarse grater. We leave 1/3 part, and transfer most of it into a deep bowl and combine with one egg.
3. Put the cheese and egg filling in the middle of the round cake, leaving only a little empty space at the edges.
4. We also roll out the second layer of dough into a cake.
5. On top of the cheese, carefully put the second part of the dough and, with your fingers dipped in water, pinch the edges tightly around the entire perimeter.
6. We cut the top layer a little like a pizza, or just make a few punctures with a fork so that during baking, the khachapuri does not puff up due to excess steam inside.
7. Beat the remaining egg and generously grease the top of the cake with it, sprinkle with the remaining cheese.
8. We bake at a temperature of 190 degrees for 15 minutes. Bon Appetit!

Megrelian khachapuri on yeast dough in the oven

The original recipe for Georgian cakes with cheese - khachapuri. The dish is baked in the oven, not fried in oil, which makes it less nutritious, but no less delicious! Thin crunchy dough with a lot of cheese will not leave anyone indifferent.

Cooking time - 1 h. 25 min.

Cooking time - 25 minutes

Portions – 3.

Ingredients:

• Flour - 350 gr.
• Yeast (dry fast-acting) - 1 tsp
• Granulated sugar - 1/2 tsp
• Salt - 1/4 tsp
• Milk - 250 ml.
• Cheese - 450 gr.
• Eggs - 1 pc.
• Olive oil - 1 tablespoon
• Yolk - 1 pc.

Cooking process:

1. We prepare all the necessary ingredients and measure the required gramme of bulk products.
2. Combine sifted flour and one teaspoon of fast-acting yeast in a deep bowl.
3. Add slightly warmed milk, egg, salt and granulated sugar to the flour mixture - mix.
4. Pour in a little olive oil and knead a soft elastic dough with your hands.
5. Knead the blank until the dough stops sticking to your hands, you may need a little more flour than indicated in the ingredients.
6. Form a ball from the pliable dough, cover with a damp towel and put it in the refrigerator for 25-35 minutes.
7. While the base of the flatbread is "resting" - rub the suluguni or any other cheese you have on a coarse grater.
8. After half an hour, take out the dough and roll it into a small diameter cake.
9. Put 350 grams of cheese into a ball and put it on the center of a round dough piece.
10. We pinch the edges, like a bag. Cut off the excess dough, all the cheese should be covered with a flat cake.
11. Turn it over with the "seam" down and roll it out again with a rolling pin.
12. Lubricate the top with plenty of beaten egg yolk.
13. Spread the remnants of the grated cheese in an even layer around the entire perimeter of the cake.
14. Carefully transfer the khachapuri to a baking sheet, previously covered with a sheet of parchment paper for baking.
15. We bake at 180 degrees for 20-25 minutes until a beautiful golden color. Bon Appetit!

A quick and easy recipe for Megrelian khachapuri in a pan

A simple and quick way to make cheese cakes from Georgia is khachapuri. The dish is fried in a skillet, which significantly saves time compared to baking. The dough made according to this recipe turns out to be thin and crispy, and the cheese filling is stretchy and very fragrant.

Cooking time - 1 h. 45 min.

Cooking time - 30 minutes.

Portions – 8-10.

Ingredients:

• Flour - 1 kg.
• Salt - 2 tsp
• Vegetable oil - 2 tsp
• Cheese - 700-800 gr.
• Water - 500 ml.
• Granulated sugar - 2 tsp
• Yeast (dry) - 2 tsp
• Eggs - 2 pcs.
• Butter - 20 gr.

Cooking process:

1. For the filling, it is very important to choose the "right" cheese; varieties such as Adyghe, suluguni and feta cheese are excellent.
2. Knead the dough in a deep bowl. Combine sifted flour, yeast, salt, granulated sugar, half a liter of warm water and sunflower oil. Knead a soft pliable dough with our hands and form a ball, cover with a cloth and put in a warm place for an hour.
3. While the base of the khachapuri “grows”, rub the cheese on a coarse grater and mix it with the eggs.
4. Divide the risen dough into two equal parts and roll it into thick enough cakes, put a ball of crushed cheese in the center of each.
5. Connect the edges of the dough with wet fingers and pinch them tightly. Turn it over with a knot down and roll it out again and leave for 10-15 minutes.
6. After the time has passed, use the rolling pin again and make the cake thinner. Sprinkle lightly with flour on both sides so that the dough does not stick to hands and surfaces.
7. Gently transfer the khachapuri into a flat frying pan and fry in hot vegetable oil. Cooking over high heat, be sure to cover with a lid.
8. When the cake is gilded on both sides, remove from the stove, coat with butter and serve. Bon Appetit!