Megrelian Khachapuri – step-by-step recipe with photos

Megrelian khachapuri with double cheese (suluguni)

The dough is prepared from a mixture of kefir and sour cream. Equal proportions are indicated, but if something is missing, you can add more of the second product. Dough without yeast.

Ingredients

• 125 g sour cream;
• 125 g kefir;
• 0.5 tsp. salt;
• 300 g flour;
• 80 g butter;
• 0.5 tsp. soda;
• 1 tsp. Sahara.

For the filling you will need suluguni cheese (0.2-0.3 kg), one egg for greasing.

Preparation

1. The undoubted advantage of this recipe is the dough. Since it is prepared without yeast, it does not need to stand. Mix kefir and soda, wait until they react.
2. Melt the butter, cool slightly and add to kefir. Now you can add everything else and stir. Flour is indicated in approximate quantities. The dough should be for modeling, but not plasticine, but soft and fluffy.
3. Cover the dough and let it sit while we prepare the filling.
4. Suluguni just needs to be grated with fine shavings.
5. Take out the dough and roll out a small flat cake.
6. Place most of the cheese in the center, leaving a little for sprinkling.
7. Raise the edges of the cake up and pinch everything together.
8. Now you need to turn the bun with the filling over and roll out the cake. We do this carefully so as not to break the layer. If suddenly the dough is a little stiff and doesn’t stretch out well, you can leave the bun for five minutes and let it sit. The thickness of the khachapuri should be about a centimeter.
9. It is advisable to cover the baking sheet, but you can simply grease it. We transfer the cake.
10. Grease with egg, sprinkle with suluguni, set aside earlier. The layer should not be thick, just dust the top.
11. Bake at 190 degrees. Oven temperature approximately 200 degrees. As soon as the product is browned and the top cheese is fried, remove it.

Megrelian khachapuri

A small Georgian shop was opened near our house. It's mostly wine, of course, but there are other products as well. One of them is suluguni . I went to look at it for a month, but I still didn’t dare take it, because I didn’t know what to do with it, because the cheese was sold by the kilogram. But then I couldn’t resist and brought home this wonderful suluguni, which you can just eat because it’s very tasty, unlike what they sell in hypermarkets.

I decided to use some of the cheese on khachapuri . I chose this recipe for Megrelian khachapuri, in which cheese is not only inside the flatbread, but also on the outside. I didn't hurt anyone's feelings right now, did I?

I don’t know how close it is to real Georgian Mingrelian khachapuri, but it was very, very tasty for us!

From the specified amount of products you get 3 large cakes. This is a lot for two, but if you have a group of people, you’ll eat it all with good wine. The author writes that ready-made khachapuri can be frozen, and then at the right time you can simply take them out and heat them in the oven.

Required ingredients:

• 150 ml warm water
• 100 ml milk
• 2 tsp fast acting dry yeast
• 2 tsp Sahara
• 1 egg
• 30 grams of butter (melt the butter a little in advance so that it is not hot when added to the flour)
• 500 g flour
• 1 tsp salt
• 600 g suluguni
• a little vegetable oil

Pour sugar into a cup (or bowl) of warm water and stir.

Add yeast, cover with a towel or cling film and leave on the counter for half an hour.

Sift flour and salt into a deep bowl. Add warm milk, egg and melted butter.

Pour in the yeast and knead the dough. You need to knead it for 5-10 minutes until it becomes elastic. At first, you may think that there is a lot of liquid in the dough and that it sticks to your hands too much. It seemed to you! Knead further and after about 5 minutes you will get a wonderful smooth dough that does not stick to your hands. I know that some women like to pour more flour, but here you need to reduce your ardor and do it as expected. Grease the ball of the finished dough with vegetable oil, place it in a deep bowl, cover with a towel and leave for 2 hours. In order for the dough to rise well, it must be placed in a warm place without drafts.

I missed the moment when the dough rose and did not take a photo of it. I hope you will forgive me for this. But it should rise at least 2.5 times.

When the dough has risen, grate the cheese on a coarse grater and divide into 3 parts. Also divide the dough into 3 parts.

Roll out a portion of the dough into a circle on a floured surface. I didn’t roll it out too thin (probably half a centimeter thick). Place almost a third of the cheese on the dough. Be sure to reserve some to sprinkle on top of the tortilla.

Gather the edges of the dough and pinch in the center, trying to expel the air.

Turn this flatbread over with the pinch side down and roll it into a circle. To release the air from the cake, you need to make several punctures until the cheese (no need to pierce all the way through!).

I rolled out the flatbread to the size that the dough was before adding suluguni.

Place the flatbread on a baking sheet, brush with yolk (or egg) and sprinkle with the remaining third of the cheese.

Place the khachapuri in the oven preheated to 200 degrees for 8-10 minutes. Then you need to increase the temperature to maximum and bake the khachapuri in it for another 5 minutes until golden brown. My electric oven does not quickly respond to temperature changes, so I simply raised the khachapuri higher, closer to the upper heat.

It's best to eat khachapuri hot! To burn your fingers and enjoy the viscous cheese. But when cold, Megrelian khachapuri is also good.

Bon appetit!

Other recipes with suluguni cheese:

Appetizer with suluguni

Turkey thigh with suluguni

Puff pastries with suluguni

Khachapuri in Megrelian style from yeast dough

A variant of khachapuri, which is prepared from dough with yeast. It starts with regular water, but you can also use milk or whey, it will be even tastier.

Ingredients

• 350 g suluguni;
• 250 ml water;
• 1 spoon of sugar;
• 5 g yeast;
• 40 ml oil;
• egg;
• 1 tsp. without a lump of salt.

Preparation

1. As expected, for yeast dough we use warm liquid, regardless of its type. Dissolve the yeast, sugar can be poured in immediately. Let it sit so that the grains disperse.
2. Now add salt, pour in vegetable oil or melted butter, add flour. Knead the dough with enthusiasm, it should become homogeneous and soft.
3. Cover it with a napkin and let it stand for 1.5 hours.
4. Grate the suluguni and set aside a couple of spoons for sprinkling the baked goods on top.
5. You can immediately beat the egg. If you want to get a golden brown crust, you can use only the yolk; for fluidity, add half a spoonful of milk or the same amount of water, stir well.
6. The dough should rise and rise. We take it out of the bowl.
7. Place the lump on a powdered table, make a flat cake, and pack the filling.
8. Roll out a new flatbread, now with filling. Transfer to a baking sheet.
9. Brush with egg and sprinkle with reserved cheese.
10. All that remains is to bake. We put it in a cabinet heated to two hundred degrees and wait for an appetizing crust to appear.

Megrelian khachapuri made from puff pastry with feta cheese and suluguni

A simplified Megrelian khachapuri recipe. You can use either yeast dough or regular dough. In any version, baking with cheese turns out simply amazing.

Ingredients

• 400 g dough;
• 150 g suluguni cheese;
• 200 g cheese;
• 1 egg.

Preparation

1. From puff pastry you can make a round khachapuri, that is, a classic shape. But why do we need waste and trimmings? It is better to make a rectangular pie. We take out the dough and let it rise.
2. For now, let's get to the filling. Grate the suluguni and set aside exactly half for sprinkling.
3. The cheese needs to be crushed and added to the suluguni. Stir.
4. Simply beat the egg with a fork until the yolk and white merge together.
5. We unfold the layer and evaluate its shape, wondering how the pie will look if we fold the sheet in half. From here we dance. If the pie is narrow. Then roll out the rectangle to length. If it turns out to be short, then roll it a little wider. Cut it in half.
6. We transfer one part to a baking sheet, it will be the bottom.
7. Brush the flatbread with egg, being especially careful with the edges.
8. Spread a layer of cheese filling.
9. Cover with the second flatbread and seal the edges.
10. Brush the surface with egg and sprinkle with the reserved suluguni shavings.
11. The principle of baking is absolutely the same: set it at 200 degrees, wait for the top cheese to melt and golden brown.

Features of the Imeretian-style khachapuri recipe

Imeruli is often confused with another regional dish of Georgia - Megrelian khachapuri. Indeed, there are similarities between them. Here are the differences:

• Imeruli is cooked exclusively in a frying pan and not in the oven;
• Only yeast-free dough with matsoni or water is used;
• the entire Imeruli filling is inside the flatbread, and Megrelian khachapuri also has an outer layer of cheese.

Megrelian khachapuri is eaten exclusively hot, but Imeruli can be taken with you on the road and eaten cold

Megrelian khachapuri with cottage cheese and cheese

An amazing filling option for khachapuri, very tender and juicy. You will need fatty cottage cheese; with a dry product it will not be as tasty. Any hard type of cheese can be used.

Ingredients

• 170 ml water;
• 1 tsp. yeast;
• 1 tsp. Sahara;
• 250 g flour;
• salt;
• 3 tablespoons of oil.

For the filling you will need 250 grams of vorog and 120 grams of cheese, also prepare an egg for greasing.

Preparation

1. Heat the water, add all the dough ingredients to it, except flour. Let it sit for the food to separate, then add flour. Knead the dough, if necessary, add more flour.
2. Transfer to a tall bowl or any saucepan, cover with a linen cloth and leave for two hours.
3. Grind the cottage cheese with salt. The filling should be homogeneous.
4. Three cheeses, leaving half. Add the second part to the cottage cheese and stir.
5. We take out the dough, which should already have increased in size.
6. Sprinkle the table with flour, roll out the flatbread, wrap the filling and do the final rolling. Transfer to a baking sheet.
7. Now it's the egg's turn. Beat it and coat the cake well on all sides.
8. Sprinkle with previously grated and set aside cheese and bake until golden brown.

Khachapuri in Megrelian style with matsoni

Matsoni dough is one of the most delicious. It is ideal for Megrelian khachapuri. If you don’t have matsoni, you can use tan, ayran, or, in extreme cases, kefir.

Ingredients

• 2 eggs;
• 1 glass of matsoni;
• 50 g butter;
• salt;
• 2 cups of flour;
• 0.5 tsp. soda

For the filling: 200 g of cottage cheese and 200 g of cheese.

Preparation

1. Put salt and soda in the matsoni and stir.
2. Add butter, always melted, but not hot, and stir.
3. We put one whole egg, and from the second only the white. The yolk will be used to lubricate the surface of the formed khachapuri.
4. Add flour, knead.
5. Grate the cheese and spread a little over the topping. Stir the rest of the shavings into the cottage cheese and add salt to taste.
6. We form the dough into a regular flatbread with filling. How to do this is described in the recipes above. You can make several small flatbreads.
7. Mix the yolk that was set aside earlier with a teaspoon of water.
8. Grease the pie and sprinkle with cheese.
9. All that's left to do is bake! The temperature is again 200, there is no need to go lower.

Khachapuri in Megrelian - general principles of preparation

There are a huge number of dough options for Mingrelian khachapuri. Delicious flatbreads with filling are made from yeast, kefir and even puff pastry. In the latter option, it is very convenient that you can always purchase a finished product. If homemade dough is used, then closed flat cakes with filling are prepared. Then they are greased and sprinkled with a layer of cheese on top. If the dough is ready-made puff pastry, then it is not necessary to make round cakes; you can choose a different shape that reduces the number of dough scraps.

Different types of cheese and curd products are used for the filling. But the leader is Suluguni. Baking with it is simply incomparable. This cheese is also ideal for sprinkling on top. If there is no suluguni, then you can take another product, but only one that melts well.

Khachapuri with double cheese is baked only in the oven. They don’t set the temperature too low; they immediately set it to 200 degrees, since they cook quite quickly.

Megrelian-style khachapuri with cheese

Another option for baking, which is made from puff pastry. These products are portioned and convenient to take with you. You can use any cheese for the filling.

Ingredients

• 400 g dough;
• 250 g cheese for filling;
• 1 egg;
• 50 g cheese for sprinkling.

Preparation

1. The puff pastry needs to be rolled out to a thickness of three millimeters.
2. Divide it in half, put it on top of each other and cut it into squares. But you can make khachapuri in other shapes. Size to avoid any scraps.
3. Prepare the filling, just grate the cheese.
4. We beat the recipe egg, we do it without any additives.
5. You also need to grate the cheese for sprinkling. It should be hard and melt well.
6. Remove the top squares, take a brush, and coat the bottom cakes completely with egg.
7. Spread the cheese filling.
8. We return back the previously removed squares. Lay out so that all sides match, press the edges with your fingers.
9. Lubricate the formed khachapuri on top, sprinkle with the second cheese.
10. All that remains is to transfer it to a baking sheet and bake.

Recipe for Megrelian khachapuri made from puff pastry

• Cooking time – 35 minutes.
• Number of servings – 2.
• Equipment: bowl, tablespoon, knife, rolling pin, parchment, baking dish.

Ingredients

Step-by-step preparation

1. Take the puff pastry and roll it out into a thin round layer.

   Did you know? To prepare khachapuri, you can use any puff pastry: prepared in advance, frozen or store-bought. If you cook from frozen dough, you need to defrost it first.

2. Grate the cheese. Leave a handful of cheese for sprinkling, and put the rest in a bowl and add 1 egg. Mix everything until smooth.

   Did you know? To improve the taste, you can prepare the filling from two or more types of cheese.

3. Spread the cheese over the surface of the flatbread, leaving a little space at the edges.

4. Roll out the second layer in the same way.

5. Cover the dough with the filling with a second layer of dough. Carefully pinch two layers of dough in a circle so that the cheese does not leak out during cooking.

6. We make small cuts with a knife approximately in the same way as you would cut finished baked goods. This is necessary so that our khachapuri does not swell during cooking and is easier to cut when finished.

7. In a separate bowl, beat the egg and brush the surface of the khachapuri with it.

8. Sprinkle the remaining cheese on top.
9. Place the khachapuri on a baking sheet lined with parchment and bake in the oven for 15 minutes. Set the oven temperature to 190 degrees.

Ready-made khachapuri can be served hot with tea.

Video recipe for marl-style khachapuri made from puff pastry

Watch the video of how similar khachapuri is prepared from puff pastry.

I highly recommend looking at the recipe for khachapuri with kefir, it turns out very satisfying with an incredibly tender dough. And if you suddenly have guests, prepare khachapuri from lavash - it’s very quick and simple.

If you liked my recipes, write your wishes or comments in the comments. Also share with us your favorite recipes for this dish. Bon appetit!

Authentic Georgian khachapuri recipe in Megrelian style

Baking for those who love cheese. In this interpretation, he is not only inside, but also on top.

Required Products:

• 100 milliliters of milk;
• about 500 grams of Imeretian cheese;
• approximately 30 grams of butter;
• two small spoons of yeast;
• a teaspoon of salt and sugar;
• one egg;
• half a kilogram of flour;
• about a glass of water.

Cooking process:

1. You need to start cooking Megrelian khachapuri with cheese with yeast. To do this, slightly increase the temperature of the water, add sugar, then yeast and remove this mixture for a while.
2. While the yeast mixture is brewing, heat the milk and turn the butter into liquid. In a bowl, first mix the flour with salt, and then add the egg and milk and butter. We also pour in the prepared yeast and turn the mass into an elastic lump. Let it sit for about two hours.
3. After the allotted time, the resulting lump must be divided into approximately three parts and each turned into a flat cake.
4. Place some cheese in the center of each tortilla and press the edges towards the middle so that all the filling is covered with dough. Turn it over and run the rolling pin over it again to make it flatter and even.
5. Heat the oven to 200 degrees, place the khachapuri pieces in the mold, cover them with the remaining cheese and cook for about 10 minutes. After this time, raise the temperature by another 50 degrees and hold for another 5 minutes.

Megrelian khachapuri made from kefir dough

Khachapuri will turn out especially tasty if you make kefir-based dough from it. It will be less high in calories (no yeast or margarine is used), but just as tasty and crispy, literally melting in your mouth.

What you need to prepare the recipe:

• Kefir – 300 ml;
• Sour cream 15% - 1 package;
• Butter – 65 grams;
• Premium flour – 400 grams;
• Salt, sugar - two pinches;
• Suluguni – 500 grams;
• Egg – 2 pieces.

The preparation time takes no more than an hour, and the calorie content of the product is approximately 350 kcal per serving.

Sour cream, salt and sugar are diluted in kefir until completely dissolved.

Add butter. It is recommended to heat it in small quantities for convenient use. Add flour in portions to make the dough without lumps and become more elastic.

Knead the dough until a plump “ball” forms, which should be left under a towel for ten minutes.

In this case, it is very convenient to turn on the oven and place the dough on top in a bowl on the oven. Roll out the dough.

Suluguni is grated on a coarse grater, after which it is ground with two eggs.

Place the filling on the dough.

Again, a bag of dough is made with suluguni inside.

Rolls out again.

Grease generously with butter, place on a baking sheet with parchment and place in the oven for 15 minutes at 190 degrees.

How to cook in a slow cooker

Of course, it is best to cook khachapuri in the oven when it comes to home cooking, but you can try making equally delicious baked goods in a slow cooker.

Required Products:

• yeast dough - approximately 600 grams;
• Imeretian cheese or suluguni – about 400 grams;
• one egg;
• a little butter.

Cooking process:

1. If you already have ready-made dough, you can immediately proceed to preparing the filling. If not, then make it, it should turn out soft. You can use store bought.
2. The selected cheeses must be kneaded with your hands; if this does not work, then use a grater. After shredding the cheese, mix it with butter and egg. The resulting mass should not be liquid. If this happens, then strengthen it by adding a little flour.
3. You need to make several cakes from the dough, so that after rolling out their diameter is somewhere around 15 cm. Part of the filling is laid out in the center and secured with the edges in the very center.
4. Now you need to press it down with your hands or walk it with a rolling pin so that it becomes flatter, with a thickness of about one centimeter.
5. Turn on the multicooker to the “Frying” mode, place the pieces in a cup and fry on both sides for about 5 minutes.

Recipe with suluguni

Necessary products for cooking:

• about 400 grams of suluguni cheese;
• a little butter;
• approximately 800 grams of yeast dough.

Cooking process:

1. We take the prepared dough, divide it into several parts and turn them into thin flat cakes.
2. The sulugun needs to be grated on a coarse grater or kneaded with your hands, if possible.
3. A certain amount of cheese is placed on the flatbread. Now, it needs to be pinched in the very center. Just connect all the edges in the middle, so that you get something like a bag.
4. Press this bag with your hands and lightly roll it into a layer no more than one centimeter thick. Sprinkle some cheese on top again.
5. Place the pieces in a mold and place in a hot oven, preheated to 200 degrees. And keep the khachapuri there for about 15 minutes. When you take them out, don't forget to lightly grease them with oil.

Megrelian Khachapuri with feta cheese

The secret of this dish is in the cheese. It is very important to choose the right one so that it is not too dry, so feta cheese is one of the options that can be used.

Required Products:

• a little butter:
• approximately 400 grams of feta cheese;
• about 800 grams of dough. You can use yeast, regular or even puff pastry;
• one egg.

Cooking process:

1. Turn the selected dough into round layers with a diameter of about 15 centimeters. So that they are thin enough.
2. Grate the cheese into a bowl or mash it and mix with the egg.
3. Place a certain amount of cheese on the prepared layers and fasten them in the center. Press with your hands until they return to a flat round shape.
4. Place in a hot oven for 20 minutes using a temperature of 200 degrees.
5. Once you take them out, be sure to lightly oil them.

Dough options for Megrelian khachapuri

You can use any dough for Megrelian khachapuri according to your taste. But if we talk about the traditional recipe, then a yeast version is used for it.

Process for preparing yeast dough:

1. In a bowl, mix about 400 grams of flour with half a teaspoon of yeast.
2. Pour in about a glass of warm water, a small spoon of salt and two small spoons of sugar.
3. We turn the resulting mass into an elastic lump. At this stage, you can add a tablespoon of vegetable oil. Then we remove it for two hours. After this time it can be used.

Process for preparing regular dough:

1. Take a deep bowl and first add about 300 grams of flour, then half a teaspoon of soda and about the same amount of salt.
2. In a separate container, mix a glass of kefir and an egg and pour this mixture into the flour.
3. The consistency should be quite sticky; no other ingredients should be added. Cover the bowl with something and put it away for several hours, maybe even in the refrigerator. After the mixture has infused, it can be used.

Yeast dough is not the best option for making khachapuri. In addition, it requires quite a lot of time and skills. If you want to make baked goods using this type of dough, it is best to purchase a finished product.

Khachapuri in Megrelian

Megrelian khachapuri made with kefir turns out fluffy, airy, and aromatic. They can be served with salads, for breakfast, or used instead of bread.

Ingredients:

• thick kefir - a glass;
• suluguni – 500 g;
• wheat flour – 400 g;
• sour cream - half a glass;
• egg – 1 pc.;
• salt - half a teaspoon;
• sugar – 1 tbsp. l.;
• vegetable oil for lubrication;
• soda - half a teaspoon.

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4 Nov 2020 at 2:50 PST

Cooking method:

1. Mix kefir and sour cream in a dough container. Add salt, sugar, soda.
2. Sift the flour several times to enrich it with air. Gradually pour it into the fermented milk mixture in the container.
3. Mix the dough. When it becomes inconvenient to stir in the bowl, transfer the dough to the table. Knead thoroughly so that there are no lumps: the dough should become soft and resemble regular yeast dough in consistency.
4. Divide the finished mass into two identical pieces, rolling each half a centimeter thick.
5. Three cheeses on a coarse grater. Sprinkle it evenly on each flatbread, about 200 g.
6. We gather the edges of the flatbread towards the middle (like belyash or khinkali).
7. Carefully roll out again so that the cheese is inside the flatbread.
8. Brush the finished flatbread with raw yolk and sprinkle with the remaining cheese.
9. Place on a baking sheet in a preheated oven at 200°, it will take about 15-20 minutes until fully cooked. We recommend focusing on the features of your own oven.

Khachapuri is served hot, but even when cold it retains its taste perfectly and does not go stale for a long time.

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30 Oct 2020 at 10:07 PDT

Khachapuri in Megrelian - useful tips and tricks

• In order for a beautiful crust to appear on the khachapuri, it is important to use good cheese for sprinkling, which melts and fries. You can save on the filling by adding cottage cheese, feta cheese and other similar products. Read also: Dough for khachapuri.
• No matsoni? You can use any fermented milk drink. A good dough is made with whey. If there is nothing at all, then even sour sour cream diluted with boiled, but not hot, water will do.
• After adding soda to kefir, you need to let the mixture stand for a while so that the reaction takes place. As soon as the mass settles and foam stops being produced, the remaining ingredients are added.