Khachapuri in Imeretian style

Khachapuri in Imeretian style is a hearty and incredibly appetizing flatbread with stretchy and piquant cheese, which is traditionally served for lunch consisting of soup or for dinner of meat and fresh vegetables. Traditionally, Georgian khachapuri is prepared with matsoni - a fermented milk product, however, if you don’t have such a drink on hand, you can easily replace it with more affordable ingredients, such as milk or kefir - it will be delicious anyway!

Khachapuri in Imeretian style - a classic recipe

Khachapuri in Imeretian style is an incredible combination of soft and airy dough filled with two types of cheeses: Imeretian and Suluguni. Despite the fact that yeast is used in the recipe, the active cooking time does not exceed 15 minutes, which means you can indulge in such “cakes” quite often.

1. 
   Sift flour into a plate with high sides, add yeast, granulated sugar and kefir at room temperature, slightly warmed milk and vegetable oil - mix and add some salt.
2. 
   With clean hands, knead the soft dough, cover with a towel and leave in a warm place until rising.
3. 
   At the moment when the dough has almost risen, grate the cheeses and mix with a raw egg, form a ball. Reserve a handful of shredded cheese for the top.
4. 
   Roll out the “rested” dough into a circle, put the filling in the center and pinch the edges tightly so that the cheese remains inside.
5. 
   Use your hands to even out the dough and filling, increasing the diameter. Then we go through it with a rolling pin until the thickness of the semi-finished product is 2-3 centimeters.
6. 
   Grease the workpiece with beaten egg and sprinkle with the remaining cheese - bake for about 20-25 minutes at 190 degrees.
7. 
   We slice it like pizza and invite the family over for a tasting. Bon appetit!

Imeretian-style khachapuri with cheese in the oven

Imeretian-style khachapuri with cheese in the oven is a hearty and quite fatty dish of Georgian cuisine, which has long gained popularity in our latitudes. But this is not at all surprising, because who can resist yeast dough with a huge amount of cheese, and even flavored with butter.

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 5-6.

Ingredients:

For the test:

• Fresh yeast – 20 gr.
• Water – 250 ml.
• Flour – 400-450 gr.
• Sunflower oil – 3 tbsp.
• Salt – ½ tsp.
• Granulated sugar – 1 pinch.

For filling:

• Suluguni cheese – 600 gr.
• Eggs – 1 pc.
• Flour – 2 tsp.

Additionally:

• Butter – 30-40 gr.

Cooking process:

Step 1. We start cooking with the dough: pour warm water into a bowl and add yeast, granulated sugar, salt and vegetable oil.

Step 2. Add about 350 grams of flour and stir with a spatula.

Step 3.We continue to gradually add flour, kneading the dough with our hands until the mass stops sticking to our palms - cover with a linen napkin and place in a warm place for 30-40 minutes.

Step 4. At the same time, prepare the filling: grind the cheese using a borage grater and combine with flour and beaten egg.

Step 5. Divide the cheese-egg mass into two equal parts and roll into balls.

Step 6. After half an hour, the dough has doubled in size.

Step 7. We also divide the dough in half and roll it into flat cakes, put the filling in the middle.

Step 8. Raise the edges of the dough towards the center and fasten tightly.

Step 9. Level the workpiece back into a flat cake and then roll it out to a thickness of no more than a centimeter.

Step 10. Place the semi-finished product on a baking sheet lined with parchment. We make a small hole in the center to allow steam to escape freely.

Step 11. Cook khachapuri in an oven preheated to 250 degrees for 10-12 minutes. At the end of the heat treatment, season the top with butter.

Step 12. Without waiting for it to cool down, take a sample and enjoy. Bon appetit!

Khachapuri with kefir in Imeretian style

Khachapuri with kefir in Imeretian style is distinguished by its incredible texture, which includes a weightless soft dough made on the basis of a fermented milk product and a rich, fatty and stretchy filling of salty cheese and chicken eggs - you will lick your fingers!

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 8.

Ingredients:

For the test:

• Flour – 600-700 gr.
• Kefir – 500 ml.
• Salt – 1 tsp.
• Granulated sugar – 1 tsp.
• Soda – 2/3 tsp.
• Vegetable oil – 2 tbsp.

For filling:

• Suluguni cheese – 800 gr.
• Eggs – 2 pcs.
• Butter – 60 gr. + 70 gr.

Cooking process:

Step 1.To make the dough, pour kefir into a bowl and add baking soda - mix thoroughly with a whisk.

Step 2. Add sunflower oil, salt and granulated sugar - dissolve in the fermented milk product.

Step 3. Gradually add flour and mix the mixture with a spoon, and then switch to manual kneading, dusting the work surface with flour.

Step 4. Knead the dough until it has a soft and elastic consistency; you may need less flour than indicated in the list of ingredients. We collect the mass into a ball and give it about 20 minutes to rest.

Step 5. For the filling, mix grated cheese, eggs and 60 grams of soft butter in a bowl.

Step 6. Carefully mix the ingredients until smooth.

Step 7. Let's start molding: we separate a segment from the wheat mass, the size of a medium apple, and roll it into a thin circle, laying a sufficient amount of cheese with eggs and butter in the center.

Step 8. Raise the edges of the base and fasten it as shown in the photo.

Step 9. Turn the workpiece over with the seam down and stretch it slightly with your hands, then go over it with a rolling pin and our semi-finished product is ready.

Step 10. Lightly coat the frying pan with butter and fry the khachapuri for about 3-5 minutes on both sides under a closed lid.

Step 11. Place the flatbreads on a plate, grease them with butter, and place them in a stack to keep warm.

Step 12. Prepare and enjoy not only the result, but also the process!

Khachapuri Imeretian style with milk

Imeretian-style khachapuri with milk is a flour product with a hearty cheese filling, complemented with feta cheese and fresh herbs. We will fry the semi-finished products in a hot frying pan until they have an appetizing crust, and then coat them with oil for extra juiciness.

Cooking time – 90 min.

Cooking time – 20-25 min.

Portions – 6-8.

Ingredients:

For the test:

• Milk – 200 ml.
• Eggs – 1 pc.
• Flour – 350 gr.
• Salt – ½ tsp.
• Baking powder – 1 tsp.
• Sunflower oil – 2 tbsp.

For filling:

• Hard cheese – 150 gr.
• Cheese cheese – 150 gr.
• Eggs – 1 pc.
• Dill - to taste.
• Butter - to taste.

Cooking process:

Step 1. Place baking powder, salt and sifted flour into a deep container.

Step 2. Mix the dry ingredients, make a well in the center and pour in warm milk, also beat in the egg.

Step 3. Stir until the flour absorbs all the additives, add sunflower oil.

Step 4. Place the mixture on a table sprinkled with flour and knead the dough for about 5 minutes, gather it into a ball and let it rest for a while.

Step 5. Grate the cheeses into a separate bowl, add chopped dill and break the egg.

Step 6. Knead until smooth.

Step 7. Divide the flour base into 6-8 segments of the same size and weight.

Step 8. Stretch each piece into a flat cake, place about 2-3 teaspoons of cheese mixture in the center.

Step 9. We fasten the edges and roll out the semi-finished product to a diameter of 13-15 centimeters.

Step 10. Fry the khachapuri in a dry, heated frying pan on both sides until an appetizing crust and golden brown color form.

Step 11. Season the hot Georgian flatbreads with butter and stack them on top of each other.

Step 12. Serve it to the table “piping hot.” Bon appetit!

Khachapuri in Imeretian style on matsoni

Imeretian-style khachapuri on matsoni is a delicious and very filling flatbread with cheese filling. For the filling, you can use any cheese that you like, for example, feta cheese, suluguni or Imeretian cheese - be guided by your taste preferences and the range of products offered in grocery stores.

Cooking time – 55 min.

Cooking time – 15-20 min.

Portions – 3-4.

Ingredients:

• Cheese – 300-400 gr.
• Matsoni – 100 ml.
• Flour – 2.5-3 tbsp.
• Soda – ½ tsp.
• Salt - to taste.
• Eggs – 1 pc.
• Butter – 50 gr.
• Sunflower oil – 2 tbsp.

Cooking process:

Step 1. Pour the kefir into a container suitable for kneading, add salt and soda.

Step 2. Mix and add sifted flour and sunflower oil.

Step 3. Knead the ingredients until they stick to the dishes. Cover the mixture with cling film and leave at room temperature for 20 minutes.

Step 4. At this time, we prepare the filling: grate the cheese on a grater with large holes, add an egg and salt if necessary.

Step 5. Mix the ingredients thoroughly.

Step 6. Divide the dough into 4 parts, roll it into a circle and put the cheese mixture in the middle.

Step 7. Seal the edges over the filling.

Step 8. Turn the workpiece over and knead it with your fingers.

Step 9. Lightly coat the heated frying pan with butter, place the khachapuri with the sealed edge down and fry until golden, grease the raw side with melted butter.

Step 10. Turn over and fry on the second side.

Step 11. Bon appetit!