Khachapuri with feta cheese: recipes

Recipe Ingredients

matsoni – 2 tbsp. (500 ml)
eggs – 2 pcs.
vegetable oil – 40 ml.
salt – 0.5 tsp.
dry instant yeast 1 tsp.
wheat flour - 4 tbsp. + 1 tbsp. for kneading dough on the table
sugar (sand) - 1 tsp.
sesame seeds 1 tsp. for sprinkling.

feta cheese – 500 g
parsley (greens) - 1 bunch

You can also add cottage cheese to the pie (optional).

“If the cheese is too salty, you can first soak it a little in water or dilute it with another less salty cheese.”

Khachapuri according to the classic Georgian recipe

Ingredients

For pasta:

500 g flour
2 g brewer's yeast
300 g water
8 g salt

For filling :

400 g cheese
1 egg
3 tablespoons grain
black pepper
salt
1 egg (optional)

Preparation

1) Mix flour with yeast and water, add salt

2) Make a ball, cut it and place it on the rise until it doubles in size. In the meantime, prepare the filling by chopping the cheese and mixing it in a bowl with the other ingredients.

3) After the leavening time, gather the dough and roll it into circles with a diameter of about 16-18 cm, place the cheese filling in the center and close

5) Bake at 200 degrees for about 10 minutes and at 180 degrees for another 15 minutes.

Step by step recipe

First you need to “wake up” the yeast. To do this, you will need a third of a glass of matsoni (not cold, but at room temperature or slightly warm), add yeast, sugar and 2-3 tablespoons of flour. Mix everything well until smooth and leave to rise.
Next you need to prepare the filling. Grate the cheese on a coarse grater. Wash the greens, dry well and finely chop, then mix everything together. The minced meat recipe can be changed depending on personal preferences.
As soon as the yeast rises to the edge of the glass, pour it into a bowl, add the remaining ingredients for the dough - matsoni, eggs, salt and vegetable oil. The flour should first be sifted and added gradually so that the dough is not too stiff. Leave the dough for 15-20 minutes in a warm place so that it rises properly.
On a floured board, divide the dough into portions, from which you should roll out flat cakes. The diameter of the cakes should not be less than the standard size of the plate (more is acceptable).

Next, there are two options for laying out the filling and shaping the khachapuri.

Puff khachapuri with feta cheese

This dish is especially delicious when made with puff pastry. To prepare you will need:

two sheets of purchased puff pastry;
two eggs;
400 g feta cheese.

Preparation:

Grate the cheese on a coarse grater, put it in a suitable bowl, break the egg, mix it all well.
Cut the dough sheet into four squares of the same size and roll them out.
Place the filling in the middle of each of them, connect the corners to form an envelope, and pinch them properly so that the filling does not leak out.
Make all the remaining khachapuri and place them on a baking sheet or in a baking dish. Brush the top with egg, but this is not necessary.
Preheat the oven to 200 degrees.
Place the khachapuri pieces in the oven for 20 minutes. They should turn out rosy.

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Khachapuri in the shape of a boat

This form is more typical for Adjarian pies. Their classic recipe is khachapuri with feta cheese and cottage cheese.

The filling is spread over the entire surface of the prepared flatbread. The dough is wrapped from two edges (right and left) towards the center, but so that the middle remains free. Then it is pinched at the top and bottom to create a boat shape (as in the photo)

If you wish, you can add a little more minced meat in the middle, this will make it both satisfying and tasty.

These khachapuri are baked in the oven at 180 degrees for 15 minutes. First, each portion should be greased with vegetable oil and sprinkled with sesame seeds, and a little butter should be rubbed into the middle of the contents.

With feta cheese and cheese

Prepare the following products:

500 ready-made puff pastry;
250 g cheese;
350 g cheese;
50 g flour;
100 g butter;
one egg.

For this recipe for khachapuri with feta cheese, any hard cheese is suitable. If the cheese is too salty, it is recommended to add a little fatty cottage cheese. If desired, you can add fresh herbs to the filling, for example, chopped basil or cilantro, or dry aromatic herbs to your taste.

Preparation procedure:

Grate the cheese and cheese on a coarse grater and mix.
Divide the dough into three equal parts.
Pour a little flour onto the board, roll each part into a thin layer and cut out three circles from them. To make them even, use the form in which the khachapuri will be baked.
Grease the mold with butter and place one circle of dough. Pour half of the filling onto the dough and spread evenly over the entire surface. Add pieces of butter and cover with a second pancake, onto which pour the remaining cheese and feta cheese, add pieces of butter again. Cover with the third pancake.
Whisk the egg in a bowl, brush the khachapuri with it and place in the oven, heated to 200 degrees, for 20 minutes. Bake at maximum temperature for the last five minutes.

Remove the pastries from the oven, cool and serve.

Closed khachapuri

Just like in the previous recipe, spread the filling onto the surface of the flatbreads and press down a little.

“It should be remembered that the standard of real closed khachapuri is thinly rolled dough and minced meat, which should be so soft that you can hardly feel the weight.”

Next, the edges of the dough should be wrapped towards the center of the cake and pinched (as in the photo)

After which the cake is turned over and rolled out into a thin layer.

The finished flatbreads are greased with vegetable oil, sprinkled with either sesame seeds or cheese, after which they are either baked in the oven or fried in a frying pan.

Khachapuri is a complete dish that is suitable for both a hearty breakfast and as a second course.

Real Georgian cuisine evokes only words of admiration, no matter if we are talking about kebab, satsivi, khinkali or khachapuri. The last dish is easy to prepare according to ancient recipes, observing all the slightest nuances of the technological process, and adapting them to modern conditions. Below are several classic and original recipes from one of the most famous gastronomic brands in Georgia.

Homemade khachapuri with cheese and cottage cheese - step-by-step photo recipe

How wonderful it is to wake up in the morning and drink hot tea with homemade cakes. Quick khachapuri is an ideal recipe for Sunday breakfast with the family. While the khachapuri is being prepared, the spicy cheese smell is simply mesmerizing! Round flatbreads with cheese and curd filling have an excellent taste and always turn out great. A simple culinary photo recipe is given below.

Cooking instructions

Mix low-fat kefir with baking soda.

According to the recipe, add “Extra” table salt, egg, soda slaked in vinegar and flour.

Mix all ingredients thoroughly and knead the dough. To prevent it from sticking to your hands during kneading, you can lightly grease your palms with olive or sunflower oil.

Leave in a warm place for 20–30 minutes.

For the filling, grate the cheese in a food processor into fine crumbs.

Add 2.5% fat cottage cheese to the general filling. Cut the butter into small cubes or, if possible, grate it on a coarse grater.

Season the filling moderately with salt and pepper and set aside. Next, you can start preparing the flatbreads.

Divide the finished dough into several parts (about 8).

Roll out 8 thin flat cakes.

Place a small amount of filling on each flatbread.

Carefully pinch the edges and then use a rolling pin to form a thin circle again.

Prick each product with a fork and bake without oil in a very hot frying pan. Turn over to the other side and bake until browned. Be sure to cover the pan with a lid.

Place the finished flatbreads in a stack and generously grease them with butter. The flatbreads always turn out crispy with the most delicate filling inside. Serve warm for breakfast or dinner.

On kefir

To prepare khachapuri with kefir, it is recommended to use the following as the main ingredients:

Ingredient name	Required quantity
Wheat flour	300 g
Kefir	150 ml
Butter	100 g
Chicken eggs	2 pcs.
Sunflower oil	20 ml
Baking soda	5 g
Coarse sea salt	1 pinch
Granulated sugar	5 g
Cheese (you can take different varieties)	500 g

The workflow algorithm in this case should look like this:

First you need to mix the flour with granulated sugar and salt.
The soda must be quenched with kefir, and the egg must be beaten with a whisk or fork.
Flour must be mixed with kefir, then add egg and butter to the mixture.
From the resulting mass, knead the dough with your hands and let it “rest” in a warm place for 30-40 minutes.
For the filling, it is recommended to mix grated cheese and a chicken egg.
It is recommended to divide the finished dough into 4 parts and form them into flat cakes.
Place a small amount of filling in the center of each tortilla and roll it in the dough.
The optimal baking time for Georgian khachapuri is 20 minutes. in an oven preheated to 220 degrees Celsius.

Recipe for khachapuri with cheese and kefir

Cheese Georgian flatbreads are delicious in any form, cold or hot, made from puff pastry or yeast dough. Beginning housewives can make regular dough with kefir, and cheese will turn the dish into an exquisite delicacy.

Ingredients:

Kefir (any fat content) – 0.5 l.
Salt - to taste.
Sugar – 1 tsp.
Premium flour – 4 tbsp.
Soda – 1 tsp.
Chicken egg – 2 pcs.
Cheese “Suluguni” – 0.5 kg.
Vegetable oil – 2-3 tbsp. l.
Butter – 50 gr.
Semi-hard cheese – 200 gr.

Algorithm of actions:

The first step is to prepare the dough. Take a large container and pour kefir into it (according to the norm).
Put the egg, salt, soda, sugar there and beat. Add oil (vegetable), mix.
Pre-sieve the flour, add it to the kefir in small portions, kneading first with a spoon, and towards the end with your hands. Add flour until the dough begins to pull away from your hands. Cover the container with cling film and place in the refrigerator for an hour.
While the dough is chilling, prepare the cheese. Grate both types on a grater (middle holes). Only “Suluguni” will be used for filling.
Roll out the dough and cut out circles with a plate. Place the filling in the middle of each circle, do not reach the edges. The more filling, the tastier the khachapuri.
Tuck the edges, pinch, and use a rolling pin to make the khachapuri thin enough.
Line a baking sheet with oiled paper (parchment). Place and brush each with beaten egg.
Bake for half an hour at medium temperature.
Sprinkle the khachapuri with grated semi-hard cheese, place in the oven, and remove after the cheese crust has formed a golden brown.
Place a little butter on each khachapuri and serve. Separately, you can serve salad or greens - parsley, dill.

With dill

The recipe for khachapuri with feta cheese and herbs is considered successful, since these two ingredients go well together.

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For the test you will need:

650 g flour;
two eggs;
10 g dry yeast;
two tbsp. spoons of sugar (without a slide);
two teaspoons of salt;
100 ml vegetable oil;
300 ml milk.

For filling:

0.5 kg cheese;
two eggs;
fresh dill.

You will also need one egg for decoration.

Preparation of khachapuri with dill:

Grate the cheese, mix with eggs and chopped dill until smooth. Divide the filling into 12 equal parts.
Sift the flour, add dry yeast, salt, sugar, eggs, butter, milk and knead the dough. Place it in a warm place for two hours to rise.
Divide the finished dough into 12 identical balls (buns).
Roll out each bun and put the filling in the middle.
Pin the dough on both sides so that it does not separate and the filling is visible. Khachapuri should be boat-shaped.
Place them on a baking tray lined with baking paper, brush with beaten egg and let stand for 15 minutes before putting in the oven.
Place the pan in the oven and bake until golden brown.

Remove from the oven and cover with a towel. When the boats have cooled down, you can offer them to your household.

Lush, delicious khachapuri with cheese made from yeast dough

Ingredients (for dough):

Wheat flour – 1 kg.
Chicken egg – 4 pcs.
Sugar – 2 tbsp. l.
Dry yeast – 10 gr.
Milk – 2 tbsp.
Butter – 2-3 tbsp. l.
Salt.

Ingredients (for filling):

Chicken egg – 3 pcs.
Butter – 2 tbsp. l.
Sour cream – 200 gr.
“Suluguni” (cheese) – 0.5-0.7 kg.

Algorithm of actions:

The main thing is to prepare the dough correctly. To do this, heat the milk (until warm). Add salt and sugar, yeast, eggs, flour.
Knead, add oil towards the end. Leave for a while, 2 hours is enough for proofing. Don't forget to knead the dough as it increases in volume.
For the filling: grate the cheese, add sour cream, eggs, melted butter, stir.
Divide the dough into pieces (about 10-11 pieces). Roll out each one, put the filling in the center, bring the edges towards the middle, pinch. Turn the flatbread over to the other side and roll it out so that it is 1 cm thick.
Grease the baking sheets with oil and bake (temperature 220 degrees). As soon as the khachapuri is browned, you can take it out.
All that remains is to grease them with oil, call your family, and watch how quickly this work of culinary art disappears from the plate!

Recipe 10 – Khachapuri boat in Abkhazian style

A dish that is great not only in taste, but also in appearance. It looks truly festive. The Abkhazian-style khachapuri recipe with cheese, as a rule, comes in very handy on holidays, when the hostess wants to impress her guests with something. You should definitely remember it and try to make such a dish. The result you get will pleasantly surprise you.

Dissolve the yeast in warm salted water. Add oil, flour and make a dough. To make it fit, put it in a warm place. There should be twice or three times more dough.
Grate the cheese and add one egg.
Divide the dough into 4 equal pieces. Roll out each of them, and then roll them into tubes on both sides at the same time (like a scroll). Pinch the ends of each and carefully push the middle apart.
Fill the empty spaces of the resulting boats with filling.
Place them on a baking sheet lined with pastry paper.
Bake at 200 degrees for a quarter of an hour.
Get out the boats. Gently crack a raw egg into the middle of each. Bake until the white loses its transparency. If you don't like runny yolk, you can cook until it hardens.

Khachapuri with lavash cheese

If you have too little time to knead the dough, you can try making khachapuri using thin pita bread.

Of course, it cannot be called a full-fledged Georgian dish, especially if the lavash is Armenian; on the other hand, the taste of this dish will definitely be rated ten points by the family.

Ingredients:

Lavash (thin, large) – 2 sheets.
Chicken egg – 2 pcs.
Smoked sausage cheese (or traditional “Suluguni”) – 200 gr.
Cottage cheese – 250 gr.
Kefir – 250 gr.
Salt (to taste).
Butter (for greasing the baking sheet) – 2-3 tablespoons.

Algorithm of actions:

Beat kefir with eggs (fork or mixer). Place part of the mixture in a separate container.
Salt the cottage cheese and grind. Grate the cheese and mix with cottage cheese.
Grease a baking sheet with oil, place 1 sheet of pita bread, so that half remains outside the baking sheet.
Tear the second pita bread into large pieces and divide into three parts. Moisten 1 part of the pieces in the egg-kefir mixture and place on pita bread.
Then distribute half of the cheese and curd mass evenly over the surface. Place another portion of the lavash pieces, moistening them in the egg-kefir mixture.
Again a layer of cottage cheese with cheese, finish with a third piece of lavash torn into pieces, again dipped in kefir and egg.
Pick up the sides, cover the khachapuri with the remaining part of the pita bread.
Lubricate the surface of the product with the egg-kefir mixture (set aside at the very beginning).
Bake in the oven for 25-30 minutes, temperature 220 degrees.
“Khachapuri” will turn out to be huge, covering the entire baking sheet, ruddy, aromatic and very tender!

Recipe for khachapuri with cheese in the oven

According to the following recipe, khachapuri needs to be baked in the oven. This is beneficial for the housewife - there is no need to guard each “pancake” separately. I put everything on the baking sheets at once, rest, the main thing is not to miss the moment of readiness.

Ingredients:

Hard cheese – 400 gr.
Chicken egg (for filling) – 1 pc.
Kefir – 1 tbsp.
Flour – 3 tbsp.
Salt - to the taste of the hostess.
Sugar – 1 tsp.
Refined vegetable oil – 2-3 tbsp. l.
Soda – 0.5 tsp.
Butter (for greasing).

Algorithm of actions:

Knead the dough, adding flour last. Moreover, 2 glasses can be poured out at once, and the third can be poured into a spoon, the dough will be elastic and will not stick to your hands.
Then leave the dough for 30 minutes, this time can be spent preparing the cheese filling. Grate the cheese, mix well with the egg, you can additionally add herbs, primarily dill.
Form the dough into a roll and cut crosswise into 10-12 pieces. Roll out each, place the filling, raise the edges, gather, pinch.
Roll out the resulting “bag” with filling into a pancake, but be careful not to tear it.
Line baking sheets with oiled paper (parchment) and place khachapuri.
Bake until a nice golden hue and golden brown crust, immediately coat each one with butter.

Lazy khachapuri with cheese - a simple and quick recipe

It is interesting that along with classic recipes of Georgian cuisine, so-called lazy khachapuri can be found in the literature. In them, the filling is mixed directly into the dough, it turns out not as beautiful as in the “real” ones, but no less tasty.

Ingredients:

Hard cheese – 200-250 gr.
Chicken egg – 2 pcs.
Flour – 4 tbsp. l. (with a slide).
Baking powder – 1/3 tsp.
Salt.
Sour cream (or kefir) – 100-150 gr.
Dill (or other greens).

Algorithm of actions:

Grate the cheese, wash and chop the herbs.
Mix dry ingredients in a container - flour, baking powder, salt.
Add grated cheese and eggs to them, mix well.
Now add sour cream or kefir into the mixture so that it has the consistency of thick sour cream.
Place this mixture in a hot frying pan and bake over low heat.
Carefully turn over. Bake the second side (can be covered with a lid).

The main advantages of this dish are its ease of execution and amazing taste.

Delicious khachapuri with cheese and egg

The classic recipe for khachapuri filling is cheese mixed with eggs. Although many housewives for some reason remove eggs, which give the dish tenderness and airiness. Below is one of the delicious and quick recipes.

Ingredients for the dough:

Kefir (matsoni) – 2 tbsp.
Salt - to the cook's taste.
Sugar – 1 tsp.
Soda – 1 tsp.
Refined vegetable oil – 2 tbsp. l.
Flour – 4-5 tbsp.

Filling ingredients:

Hard cheese – 200 gr.
Boiled chicken eggs – 5 pcs.
Mayonnaise – 2-3 tbsp. l.
Greens – 1 bunch.
Garlic – 1-2 cloves.

Algorithm of actions:

Knead the dough, according to tradition, adding flour last, adding a little at a time.
For the filling, grate the eggs, cheese, chop the herbs, put the garlic through a press, and mix the ingredients.
Make khachapuri as usual: roll out a circle, lay out the filling, connect the edges, roll out (a thin flatbread).
Bake in a frying pan, no need to grease.

Relatives will undoubtedly appreciate the khachapuri recipe with such a delicious filling.

Recipe for khachapuri with Adyghe cheese

A classic brand of Georgian cuisine involves Suluguni cheese; Adyghe cheese can often be found in the filling. Then the khachapuri has a pleasant salty taste.

Ingredients:

Refined vegetable oil – 2 tbsp. l.
Kefir or unsweetened yogurt – 1.5 tbsp.
Salt - to the cook's taste.
Sugar – 1 tsp.
Flour – 3-4 tbsp.
Soda –0.5 tsp.
Adyghe cheese – 300 gr.
Butter (for filling) – 100 gr.

Algorithm of actions:

The cooking process is quite simple. The dough is kneaded, thanks to vegetable oil, it does not stick to the rolling pin, table or hands, stretches well and does not tear.
For the filling, grate the Adyghe cheese or simply mash it with a fork.
Divide the dough into equal pieces. Roll out each one, place the cheese in the middle, distribute evenly. Place pieces of butter on top. Then, according to tradition, gather the edges and roll them into a flat cake.
Bake on a baking sheet.
Don’t forget to grease thoroughly with oil immediately after baking; there is never too much oil in khachapuri!

How to cook other types of khachapuri

When the recipe for Georgian cheese flatbreads has already been mastered, you can try making other varieties of khachapuri.

Adjarian (video)

The peculiarity of Adjarian cheese cakes is the addition of an egg . Moreover, it is not placed in the dough, but poured on top of a boat-shaped pie. These khachapuri are usually prepared from yeast dough, for which you will need:

a glass of milk:
half a kilo of flour;
egg;
a teaspoon of dry yeast;
the same amount of sugar;
3 tablespoons oil (vegetable).

In a bowl with the sifted flour, add diluted in warm milk with sugar, a little salt, egg and butter. Knead thoroughly into a smooth, non-sticky dough and let it rise. After an hour and a half, punch down the risen dough and divide into 6 parts . Then roll each into a circle .

Place grated Adyghe cheese or suluguni (4 tablespoons) in the center form a kind of “boat” . After this, bake for no more than 10 minutes , remove from the oven, carefully crack the egg on top and put back in the oven until done.

Tips and tricks

For classic khachapuri, the dough can be prepared with matsoni, kefir or unsweetened yogurt. When hot, finished products must be greased with butter.

The filling can be from one type of cheese, several types, cheese mixed with cottage cheese or eggs. Moreover, they can be put raw into the filling, they will be baked in the process, or cooked and grated.

It is important to remember that Georgian cuisine cannot be imagined without a lot of greens. Therefore, it is imperative to take parsley and dill, wash, chop, add to the dough during kneading or during baking.