Classic khachapuri in Megrelian style

Classic Megrelian khachapuri is a traditional Georgian dish that has gained popularity not only in the Caucasus, but throughout the world. This fluffy and aromatic dish consists of a thin layer of crispy dough, inside of which lies the cheese, juicy and melted. Megrelian-style khachapuri is served hot and always topped with melted butter, which gives it a unique taste and aroma, as well as original texture. This dish is ideal even for a festive table, because all guests will appreciate your culinary skills. Try cooking Megrelian-style khachapuri at home and please your loved ones with the amazing taste of Georgian cuisine.

Real Megrelian khachapuri at home

Real Megrelian-style khachapuri at home is aromatic and juicy flatbreads filled with a mixture of cheese; in some variations, eggs and herbs are added. The preparation of the Georgian classic is quite simple, the main thing is to follow the recommendations and maintain the proportions.

1. 
   How to cook real Megrelian khachapuri at home? Sift half the portion of flour from the specified amount into a deep container and mix with salt, sugar and yeast.
2. 
   In a ladle, bring the milk to a boil and dissolve the butter in it, cool to a temperature of 33-35 degrees.
3. 
   Pour the warm milk into the yeast mixture.
4. 
   Mix the ingredients and add vegetable oil and sifted flour, knead the dough and collect it into a ball. Leave under film in a warm place.
5. 
   Prepare the filling: using a borage grater, grind the cheese and set aside a small handful for sprinkling.
6. 
   Add sour cream to the cheese shavings.
7. 
   Lightly add some salt to the filling and mix.
8. 
   Divide the dough in half and roll it into round cakes; place a cheese ball in the center of each piece.
9. 
   Lifting the edges up, pinch and turn over with the seam down, roll out with a rolling pin to a thickness of one centimeter. Brush with beaten egg and sprinkle with remaining suluguni.
10. 
    Transfer the semi-finished product to a baking sheet and bake for 15-20 minutes at 200 degrees. Classic Megrelian khachapuri at home is ready! Bon appetit!

Georgian khachapuri in Megrelian style with cheese in the oven

Georgian khachapuri in Megrelian style with cheese in the oven is a traditional Caucasian dish, ready for complete immersion in the culture and taste of colorful countries.In the oven, khachapuri acquires a crispy crust and a brighter taste that will definitely appeal to all family members - guaranteed!

Cooking time – 3 hours

Cooking time - 30 min.

Portions – 8-10.

Ingredients:

• Suluguni – 1 kg.
• Fresh yeast – 30 gr.
• Cow's milk – 350 ml.
• Granulated sugar – 1 tbsp.
• Salt – 1 tsp.
• Egg – 4 pcs.
• Butter – 120 gr.
• Flour – 680 gr.
• Adyghe cheese – 500 gr.

Cooking process:

Step 1. Dissolve the yeast in a small amount of warm milk, add sugar and mix well.

Step 2. Pour in the remaining warm milk, mix and put the dough in a warm place for 15 minutes.

Step 3. After time, add melted warm butter, salt and egg yolks.

Step 4. After whisking the ingredients, add the sifted flour in portions and knead the dough.

Step 5. Gather the dough into a ball and, covering it with a towel, transfer it to a warm room for an hour and a half.

Step 6. Grate two types of cheese and mix, set 300 grams aside.

Step 7. Pour the egg whites (3 pieces) into the remaining cheese mixture and stir.

Step 8. Divide the risen dough and filling into three balls, roll out the flatbreads and put cheese in the middle, sealing the edges as shown in the photo.

Step 9. Turn the semi-finished product over and carefully roll it into a flat cake using a rolling pin.

Step 10. Transfer the preparations to a baking sheet, coat with egg white and sprinkle with cheese.

Step 11. Leave to proof for 15 minutes, and then bake for 20-25 minutes at 200 degrees. Bon appetit!

Megrelian khachapuri with kefir

Megrelian khachapuri with kefir is a tender and aromatic dish that is prepared quickly and easily. Kefir adds fluffiness to the dough, and cheese adds piquancy and satiety.And since fermented milk products have a fairly high fat content, after tasting such a flatbread, you will feel full for a very long time.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 3.

Ingredients:

• Kefir – 200 ml.
• Sour cream – 140 gr.
• Granulated sugar – 1 tbsp.
• Salt – 0.5 tsp.
• Soda – 0.5 tsp.
• Butter – 80 gr.
• Flour – 430 gr.
• Suluguni – 600 gr.
• Egg – 1 pc.

Cooking process:

Step 1. Place kefir and sour cream in a deep container.

Step 2. Next add granulated sugar, soda and salt - stir and let stand for 5 minutes.

Step 3. Next, pour in the melted butter and add sifted wheat flour by the handful.

Step 4. Mix and get a dough that sticks slightly to your palms - this is normal.

Step 5. Grate the cheese and form semi-finished products: divide the dough in half and roll it into flat cakes, placing 200 grams of suluguni in the center of each.

Step 6. We collect the free edges into a “knot”.

Step 7. Turn over and roll out the cake, transfer to parchment and grease with a broken egg, add 100 grams of cheese.

Step 8. Make several small holes for steam to escape and place in the oven, heated to 200 degrees, for 20 minutes. Cook and have fun!

Homemade Megrelian khachapuri with suluguni cheese

Homemade Megrelian-style khachapuri with suluguni cheese is a tasty and satisfying dish that you can prepare even on a weekday and enjoy the incredible combination of thin dough and a large amount of delicious filling. Juicy suluguni melting inside crispy flatbreads gives a unique taste and aroma.

Cooking time – 2 hours 15 minutes

Cooking time – 35 min.

Portions – 5-6.

Ingredients:

• Flour – 500 gr.
• Cow's milk – 270 ml.
• Dry yeast – 1 tsp.
• Granulated sugar – 1 tsp.
• Suluguni – 500 gr.
• Egg – 1 pc.
• Sour cream – 1 tsp.
• Salt – 2 pinches
• Butter – 80 gr.

Cooking process:

Step 1. Melt 50 grams of butter in a water bath or in the microwave.

Step 2. Pour the butter into a bowl with flour, warm milk, yeast, salt and sugar.

Step 3. Knead the mixture for 5-7 minutes and cover with a napkin, put it in a warm room for 60 minutes.

Step 4. For the filling, grate the cheese and divide it into three equal parts (reserve 30 grams for sprinkling), do the same with the dough. Return the flour balls to the heat for another 15 minutes.

Step 5. To grease, beat the egg with sour cream.

Step 6. Roll out the dough into a circle, pour some cheese into the middle and add a little butter.

Step 7. Pinch the edges of the dough so that the filling remains inside, turn over and roll out.

Step 8. Place the flatbread on a sheet of baking paper, brush with the egg mixture and sprinkle with a handful of cheese shavings.

Step 9. Place the workpiece in the oven for 13-15 minutes, turning on the convection mode. Serve to the table without waiting for it to cool. Bon appetit!

Khachapuri in Megrelian style on matsoni

Megrelian khachapuri on matsoni is an exquisite dish with a delicate and soft dough that melts in your mouth, and a delicious filling of spreading cheese will give you true gastronomic pleasure. Cooking such khachapuri is a real pleasure, so we recommend involving all family members.

Cooking time – 2 hours 30 minutes

Cooking time - 30 min.

Portions – 6.

Ingredients:

• Water – 100 ml.
• Flour – 600 gr.
• Salt – 0.5 tbsp.
• Granulated sugar – 0.5 tbsp.
• Dry yeast – 0.5 tbsp.
• Olive oil – 3 tbsp.
• Matsoni – 250 ml.

For filling:

• Suluguni – 300 gr.
• Imeretian cheese – 750 gr.
• Egg – 2 pcs.
• Cow's milk - 1 tbsp.

Cooking process:

Step 1. We start with the dough: sift half a kilogram of flour and combine with yeast, salt, sugar.

Step 2. Mix warm matsoni with warm water and pour into the flour mixture - stir.

Step 3. Knead the dough, gradually pouring in olive oil. Leave the lump under the towel for an hour and a half, then knead it and let it “rest” for another 30 minutes.

Step 4. Without wasting time, prepare the filling: grate the Imeretian cheese on a coarse grater and combine with egg whites. We remove the yolks to the side.

Step 5. Grate the suluguni on a coarse grater into a separate container.

Step 6. Divide the dough into three parts, and at the same time begin to preheat the oven to 250 degrees.

Step 7. Roll out the lumps and pour in the Imeretian cheese, pinch it like a knot and, turning it over, roll it into a flat cake. Place on a baking sheet, make several punctures to allow steam to escape, coat with a mixture of milk and yolks, sprinkle with suluguni.

Step 8. Bake for 10-15 minutes and taste. Bon appetit!

Megrelian khachapuri on yeast dough

Megrelian-style khachapuri with yeast dough is a classic Georgian dish that will appeal to all lovers of cheese and hearty foods. Yeast dough makes khachapuri incredibly airy and soft, and the cheese incredibly aromatic, satisfying and delicious.

Cooking time – 60 min.

Cooking time – 10-15 min.

Portions – 4.

Ingredients:

• Flour – 350 gr.
• Egg – 1 pc.
• Cow's milk – 250 ml.
• Dry yeast – 1 tsp.
• Salt – 0.5 tsp.
• Granulated sugar – 0.5 tsp.
• Vegetable oil – 1 tsp.
• Egg yolk – 1 pc.
• Suluguni – 300 gr.
• Butter - for greasing.

Cooking process:

Step 1.To prepare the dough, place the following ingredients in a mixer bowl: sifted flour, warm milk, dry yeast, salt, sugar and vegetable oil - mix.

Step 2. Continue kneading for about 5-7 minutes, cover the resulting lump with a damp towel and place it on the refrigerator shelf, leave for half an hour.

Step 3. Next, divide the dough in half and form balls. Heat the oven to 180 degrees and put a baking tray in the oven to warm up.

Step 4. Roll out the buns into flat cakes, put a generous handful of grated cheese in the middle (reserve a little for sprinkling) and join the edges as shown in the photo.

Step 5. Turn the workpiece over and roll it out to a thickness of one centimeter, transfer it to a baking sheet and grease it with yolk, sprinkle with the rest of the cheese.

Step 6. Coat the hot khachapuri with butter and serve. Bon appetit!

Megrelian khachapuri made from puff pastry

Megrelian khachapuri made from puff pastry is a sophisticated dish that will please everyone who tries at least a piece! The crispy crust combined with tender cheese is a real delight for your palate. This recipe is perfect for those who do not like to work with dough: kneading and rolling out.

Cooking time – 40 min.

Cooking time – 10-15 min.

Portions – 2.

Ingredients:

• Puff pastry – 500 gr.
• Suluguni – 150 gr.
• Egg – 1 pc.

Cooking process:

Step 1. Before starting the process, remove the frozen dough from the freezer.

Step 2. Arm yourself with a grater with large holes and grate the cheese.

Step 3. Cut the dough into 4 segments, roll each into a thin layer.

Step 4. Place part of the cheese shavings in the center of each piece.

Step 5.We wet our hands in water and fasten the edges together as shown in the photo.

Step 6. Place a sheet of baking paper on a baking sheet and lay out the pieces, brush with beaten egg and bake for 20-25 minutes at 200 degrees.

Step 7. Serve the warm food to the table and enjoy. Cook and enjoy not only the result, but also the process!

Megrelian Khachapuri with cottage cheese

Megrelian khachapuri with cottage cheese is an original version of a traditional Georgian dish, which delights with its delicate taste and aroma, and is also perfect for those people who are on a diet or adhere to proper nutrition. Cottage cheese makes the filling more tender and creamy, which makes this khachapuri a real delicacy.

Cooking time - 30 min.

Cooking time – 7 min.

Portions – 4.

Ingredients:

• Cottage cheese – 400 gr.
• Egg – 2 pcs.
• Hard cheese – 200 gr.
• Rice flour – 150 gr.
• Baking powder – 0.5 tsp.
• Salt – 2 pinches.

Cooking process:

Step 1. Prepare the products according to the list presented above.

Step 2. In a deep container, knead the cottage cheese and mix with eggs and salt.

Step 3. Grind the cheese using a grater and mix half of it into the dough.

Step 4. Add sifted flour with baking powder into the curd mass and, after mixing, collect it into a lump. Place on parchment paper and knead into a flat cake with your hands.

Step 5. Sprinkle the semi-finished product with the remaining cheese and cook at 180 degrees for 20-25 minutes.

Step 6. Serve the hot and appetizing dish immediately after cooking. Bon appetit!

Megrelian khachapuri in a frying pan

Megrelian khachapuri in a frying pan is a quick and easy way to prepare delicious and juicy flatbreads with cheese.Delicate dough is combined with melted cheese, which melts right in the frying pan, giving the warmth and comfort of traditional Georgian cuisine. Be sure to try it and you won't regret it!

Cooking time – 60 min.

Cooking time - 30 min.

Portions – 6-7.

Ingredients:

• Flour – 300 gr.
• Kefir – 200 ml.
• Egg – 2 pcs.
• Salt – 1 tsp.
• Granulated sugar – 1 tsp.
• Soda – 0.5 tsp.
• Vegetable oil – 1 tbsp.
• Hard cheese – 400 gr.

Cooking process:

Step 1. Place everything you need on the work surface.

Step 2. Beat one egg and sugar with a whisk.

Step 3. Pour soda into kefir, mix well and leave for one minute.

Step 4. Combine kefir with vegetable oil and cracked egg.

Step 5. In several stages, add the sifted flour and knead the dough.

Step 6. Wrap the lump in film and leave at room temperature for half an hour.

Step 7. For the filling, mix grated cheese and chicken egg.

Step 8. Divide the mass into 8 parts.

Step 9. Cut the dough in the same way, roll each piece into a flat cake, distribute the filling.

Step 10. Seal the edges, turn over and roll out.

Step 11. Fry for 4-5 minutes on each side and taste immediately. Bon appetit!

Khachapuri in Megrelian style on yeast-free dough

Megrelian-style khachapuri made with yeast-free dough is a light dish, ideal for those who love a hearty and tasty meal! Yeast-free dough makes khachapuri especially tender, and aromatic cheese adds piquancy and uniqueness to the taste.

Cooking time – 1 hour 15 minutes

Cooking time – 15-20 min.

Portions – 2-3.

Ingredients:

• Kefir – 130 ml.
• Sour cream – 130 ml.
• Butter – 90 gr.
• Flour – 300 gr.
• Granulated sugar – 0.5 tbsp.
• Salt – 0.5 tsp.
• Soda – 0.5 tsp.
• Suluguni – 400-500 gr.
• Egg – 1 pc.

Cooking process:

Step 1. Prepare the dough: combine kefir with soda, sugar, salt, sour cream. After 5 minutes, pour in the melted butter and stir.

Step 2. Pour out the sifted wheat flour and mix the ingredients.

Step 3. Knead the dough and leave at room temperature, covered with a napkin, while preparing the filling.

Step 4. Grate the suluguni using a grater with large holes.

Step 5. Roll out the dough to a thickness of 5 millimeters, place 80 percent of the cheese mass in the center.

Step 6. We fasten the edges into a knot, turn it over with the seam down and roll it out to one centimeter. Transfer to parchment paper, brush with egg and top with remaining cheese. Bake at 190-200 degrees for 20 minutes.

Step 7. Serve warm and enjoy. Bon appetit!