Fragrant khachapuri with stringy cheese filling - one of the most famous dishes of Georgia. Recipes for this dish, there are many: in every region of the country khachapuri prepared differently. However, the classic feel of unleavened dough khachapuri based yoghurt and cheese Imereti chkinti-Kweli.

Varieties khachapuri

It would seem that may be easier pie stuffed with cheese? The combination of dough and cheese is always delicious, flavorful and satisfying, it almost did not bored. Dough products with a cheese filling can be found in almost every national cuisine: it Karachai Sychin Banjica and Bulgarian, Italian pizza and Turkish byurek. Georgian khachapuri occupy a place of honor on the list: it is difficult to find someone who has never heard of this national dish of Georgian cuisine.

Khachapuri, there are many recipes: Imeretia, Megrelian, Ajaria, Racha. The best known species are probably Imeretia (closed, circular shape), Megrelian (open) with cheese and Ajarian suluguni a boat with an egg. In general, despite the fact that the name of the dish comes from the words "hacho" (cottage cheese) and "puri" (bread), filling at the cakes are not always made of cottage cheese or cheese: there are recipes khachapuri stuffed with beans, bacon, meat or fish. However, the cheese filling is spread particularly widely. For it is used Imereti cheese chkinti-Kweli and cheese suluguni kobiysky, vats. Also suitable Ossetian cheese and feta cheese. Since all of these cheeses are brined to a group, they are typically soaked in water to improve the taste to the preparation.

Proper dough

The classic recipe for khachapuri does not use yeast. The dough is made on the basis of the Georgian fermented milk product - yoghurt. If yogurt is not present, it is replaced with yogurt Kefir: a unique drink for health and harmony Sour cream Smetana: untold riches of Russian cuisine , Yogurt. Khachapuri from this unleavened dough fried in a pan.

In recent years, even in the homeland of khachapuri, Georgia, for the preparation of the baking yeast dough is used. Khachapuri from yeast dough baked in the oven. Another innovation - tortillas with cheese puff pastry. This type of test has never been traditional for Georgia, but, nevertheless, khachapuri puff pastry is very tasty, it is a real delicacy, which has a lot of fans.

Preparation of the test on the basis of yoghurt or other fermented milk products has its own characteristics. It is important not to shift the flour: the dough should be soft and pliable, but it is non-tacky. Therefore, in most recipes the amount of flour is indicated only approximately: hostesses offer focus primarily on the consistency of the dough. Flour and yoghurt (sour milk, sour cream or yogurt) - these are the main ingredients. They also sometimes add salt, a little sugar, egg, butter or vegetable oil, baking soda.

Good Mix the dough, it must leave the "rest". During this time swells gluten flour, and the dough becomes more homogeneous and malleable. Vystoyka test does not last too long: just leave it for half an hour, devoting this time preparing filling. However, some cooks recommend that, on the contrary, leave the dough for a long time, even overnight in the refrigerator, in order to achieve the best result.

Toppings

To prepare khachapuri can use any brine or hard cheese. Good as tortillas with a mixture of cheese, or stuffed with cottage cheese mixed with cheese. If the cheese is too salty, it is cut into slices and soaked in water for two to five hours before the preparation of the filling.

Sometimes stuffing cakes add a finely chopped herbs - such as dill, parsley or cilantro. Also, sometimes put in the stuffing whole egg or yolk only to tack. Adding cheese stuffing whole egg - a distinctive feature of the Adjarian khachapuri. First formed cheese pie in the form of the boat, and then, when almost khachapuri baked (this species is accepted to bake in the oven or oven), in his mid-produced raw egg. Egg protein should be solidified, and the yolk - remain semi: it dipped by eating broken pieces of dough.

For Svan khachapuri, which is also called kudbari, stuffing is preparing differently. Minced meat is mixed with chopped onion, salt and spices (hops-suneli suit, fenugreek, pepper). Such as khachapuri baked in the oven, not fried in a pan. Baking time depends on the readiness of ground beef. It is best to use a filling of chopped young pork that is prepared faster than beef or mutton.

Cooking

In different areas of the Georgian khachapuri prepared on their own, it is not just the changes in the recipe, but also in the form of products. For example, hachapuri may be round or square, open or closed, as a boat-shaped, or folded envelope.

First, you must roll the cake dough and put in the middle of the stuffing. Use too many toppings undesirable: khachapuri can break. Then the cheese is wrapped in dough and rolling pin with the help of ready-made tortilla rolled slightly. Hachapuri should not be too thick, especially when cooking in the pan, so that they can uniformly propechsya.

Khachapuri from unleavened dough is not baked and fried on a dry frying pan over low heat. Oil for frying should not be given: this will make the crust crispy khachapuri too. It is best to cover during cooking frying pan to fry tortillas evenly. When the bottom side is browned tortillas, khachapuri should turn over and continue grilling. Ready-made cakes generously lubricated on all sides with butter. This softens the dough and give it extra flavor.

Cakes made with yeast or puff pastry Puff pastry: lacy splendor   bake in the oven. For the preparation of lozenges average size sufficient for 20-30 minutes at 180 degrees. Ready khachapuri necessarily oiled.

Maria Bykov

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