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Khachapuri

Khachapuri is a recipe for Georgian national cuisine, a cake with a filling. The filling for khachapuri can be varied, it is cheese, egg, meat. More details about Khachapuri...As such, the recipe for khachapuri in Georgian does not exist, it is like dumplings in Ukrainian. There are many options for how to make khachapuri, and regional varieties of khachapuri: khachapuri in Ajarsk, khachapuri in Imereti, khachapuri in Megrel. Someone who once tasted real khachapuri will definitely want to know how to cook khachapuri. And the one who has not yet tasted khachapuri has lost a lot.

Khachapuri dough can be yeast, yeast-free and even layered. The most correct is a non-rye dough for khachapuri, which is kneaded on matsoni. Of course, you can make khachapuri on kefir, but it will already be ersatz, the same as khachapuri from pita bread. A few words on how to bake khachapuri. A khachapuri in a pan is made if the dough is made on a matsoni. Making khachapuri in a pan does not involve the use of oil. Khachapuri in the oven, such as khachapuri with cheese in the oven, is traditionally prepared if the dough is yeast or layered. Khachapuri from puff dough is an innovation, but very tasty, so the recipe for khachapuri from puff dough can even be considered an evolution of the recipe for khachapuri.

Perhaps most often they make khachapuri with cheese or khachapuri with cottage cheese. Not for nothing, the name "khachapuri" comes from the words "bread" and "cottage cheese. " Let's talk briefly about how to cook khachapuri with cheese. Making khachapuri with cheese is a classic. As a rule, in Georgia, the Imertinsky cheese chkinti-kweli is used. Khachapuri's cheese recipe may contain a recommendation to use suluguni cheese, which is not entirely true. So, having made khachapuri dough, we rub cheese, add raw egg, spices to it. We roll the dough in the form of a circle, put the filling, pinch and send it to a frying pan. 10-15 minutes on high heat, and khachapuri will be ready, the recipe is often completed by lubricating the khachapuri with butter. That's it, now you know how to make khachapuri and cheese. Khachapuri with cheese is a Georgian recipe, but getting real Georgian cheese from us is quite problematic, so chkinti-kveli is replaced with any other cheese. Khachapuri with cottage cheese is also prepared, the recipe is, in principle, the same.

In addition, they make khachapuri with meat (kubdari), khachapuri with egg (Khachapuri recipe in Ajarski), khachapuri with fish, and even lazy khachapuri. Khachapuri's recipe with meat is made with veal, pork or lamb. Fried onions, egg, herbs and spices are added to the minced meat. Khachapuri is fried with meat in oil. If you want to know how to make khachapuri tasty, follow our tips. First, less dough, more filling. Secondly, use non-rye dough on matsoni or kefir with soda. If you still have questions about how to make khachapuri, see the recipe for khachapuri with photos or the recipe for making khachapuri with photos.