How to cook delicious Khachapuri in Imeretin's prescription with a photo. Step-by-step recipe for Khachapuri in Imeretinski for Khachapuri in Imeretinski will need

23.06.2021

Khachapuri belongs to national dishes that breeding centuries prepared in Georgia. There are many variations of this dish. It is prepared on Maconi, dairy products or simply on the water.

For the filling you can take any cheese or cheese. Now there are so many options for cooking Khachapuri. Beginners of cooking lovers are always faced with the question, what kind of recipe is more correct?

It is not right, the main thing is to prepare according to traditions, and you will definitely find the best option. We will consider the recipe for cooking Khachapuri in Imeretinski with visual photos.

The difference between the Imeretian and Megrelian option Khachapuri

Before starting the preparation of Khachapuri in Imeretinski, it is necessary to know how such Khachapuri differ from the Megrel's option.

The people who do not say that these are identical recipes. But still there are differences. So, Khachapuri in Megrelski and in Imeretinski: What is the difference?

Khachapuri in Imeretinski is a cake, inside which has a cheese filling. Bake such pellets most often on the water. There is such a baking with hot, and in the already cooled form.

You can take them with you on a picnic or for a walk to eat them, because even in the cooled state such khachapuri is very tasty.

But Khachapuri in Megrelski is a completely different type of baking. The dough is prepared on the water or on Maconi, but it is preparing more difficult.

There are such Khachapuri in a hot, because the cheese filling is not only inside, but also outside. Yes, and such a baking looks much more tastier in the hot condition.

After Khachapuri cools, it already ceases to be so tasty, so you need to have time to enjoy them. Take them to a picnic, too, will not succeed, because they are very soft. But both of these recipes exist, just every person likes your version.

Khachapuri recipe in Imeretinsky

Here is the simplest Khachapuri recipe in Imeretinsky. Each cook must necessarily try to cook this dish, because it is very tasty!

Khachapuri in Imeretinsky begin to prepare directly with the preparation of the test. It will take a deep dish in which it will be necessary to pour warm water, but not hot, because yeast will not multiply in hot water.

As it is already clear, it is necessary to turn the yeast to the water. Then you need to mix a little so that the yeast is dissolved, and add salt and sugar. It will also be necessary to pour a little sunflower oil, and then mix the resulting liquid base thoroughly.

After that, it is necessary to add flour to the resulting liquid, which should be asked several times, otherwise the dough will not get lush and tasty. After adding flour, everything should be mixed thoroughly using a spoon or a special shovel.

After thickening the test, it will be possible to mive it with the help of hands, as well as sprinkle flour to it, if it turned out too liquid.

After the dough is not pester, it must be rolled into the ball and put into a deep plate. A plate will need to be covered with a towel or package and put it in a warm place to start the dough to rise.

The first time the dough will need to be aspired and wait for it to rose again, it can take about half an hour.

While the dough rises, you can make a stuffing that is preparing very easily. You need to take cheese and grate it on the largest grater in a plate.

Then the egg can be added to the cheese and a little bit of flour. Still thoroughly mix and roll into the balls.

Then you need to take the rising dough. It must be divided into balls and roll out into thin pellets.

Then the ball from the stuffing put into the center of the rolled test, and the tips of the test beghed, as if to fold it in half.

The resulting dough with stuffing must be rolled out a little rolling pin. But it is better to do it with your hands, because you can damage the rapid Khachapuri to the rolling pin.

After that, Khachapuri go into the oven by a quarter of an hour, and baked at a temperature of 250 degrees. You need to make ready-made baking at once as it starts rumbling.

Then such a cake is lubricated with oil and served to the table, cutting on eight parts. It is best to have Khachapuri in Imeretinsky, while they are still hot, it will be much more tastier.

Imereti Khachapuri - Step-by-Step Recipe Cooking one of the types of Khachapuri, melting in the mouth of a cake with a cheese filling. Khachapuri is the most famous traditional national dish of Georgia. Have a khachapuri pose a round cake with a filling of Imereti cheese, the most delicious cake recipe. If you have never baked Khachapuri, I strongly recommend starting from this option.

Imereti Khachapuri - Step-by-Step Recipe

Ingredients

200 grams of test for Khachapuri (see)
flour - for additional kneading test.

First you should prepare the dough on the above link. It will be enough for the preparation of three have a hachapuri.

Ingredients for filling

2 eggs (1 yolk for lubrication of Khachapuri, optional),
30 g of butter,
600 g of Imereti cheese (can be replaced with feta or mozzarella cheeses).

Cooking

Grate cheese. Add one egg and 20 g of butter.

Mix ingredients.

Knead the finished dough before use. Leave for 10 minutes.

Split the dough into three parts, from each to roll out the round pellet. In the middle of the pellet put a third of the filling.

Wrap the stuffing in the dough.

Seal your hands.

Turn over and stretch with your hands, keeping a round shape.

Carefully roll out the rolling pin.

That's how it should look like baking in the oven.

Breakfast sprinkle with flour slightly. Bake Khachapuri in a preheated oven at an average temperature of about 15 minutes.

If you want to lubricate Khachapuri Yolkom, for a golden crust, it is necessary to do it 5 minutes before readiness.

Ready to lubricate with butter, right away how to get out of the oven. Creamy oil soften the dough and make Khachapuri more appetizing and attractive.

Have a khachapuri cut and serve immediately. Bon Appetit!

The most famous types of Khachapuri outside Georgia are Adjara and Imereti. Adjara and Imeretiya are two Georgian regions that are distinguished by their traditions and, in particular, the kitchen.

Khachapuri is the common name of the Georgian dish, which in the literal translation means two words: bread and cheese. Adjara and Imereti Khachapuri differ in both shape and method of preparation. In Imeretinski - have a round shape and look like ordinary cake.

But in fact, the dough layer in this form is very thin, and the cheese is quite a lot. They externally are a little similar to Khachapuri in Megrelski. But Imeretinsky is fried in a pan, and the megrelskie - in the oven and on top of them, too, a layer of baked cheese.

Basic Rules of Cooking Khachapuri in Imeretinsky

Pellet is preparing in a certain way and is roasted on a dry frying pan. The dough for Khachapuri in Imeretinsky is preparing for Maceni. This is a fermented milk product, which is similar to its taste and consistency in Greek yogurt. In Georgian cuisine, Maconi is very often used to prepare various dishes, including test.

The dough with the use of Mazony is obtained unusually soft, gentle and magnificent. It is done without using yeast. In order for it a little rose when baking, a little soda is added there. Replace Marty can be dense yogurt, kefir or sour cream. You can also use yoke or rippy.

Now most often used yeast dough cooking. So that it was soft, instead of water take milk, add oil or margarine into the dough. Cheese for Imereti Khachapuri use different. It may be Suluguni, Imeretic, Chans or any other. If the cheese is not enough fat, butter is added to it, if it is too salty - "diluted" with cottage cheese.

Khachapuri in Imeretinsky with Maconi

The main thing in the preparation of Imereti Khachapuri is to prepare the main components so that everything is at hand: dough, cheese filling, vegetable oil for frying, flour in order to draw the surface, rolling pin. This kind of Khachapuri is roasting in a pan from two sides, and everything happens quite quickly. While one khachapuri is roasting, you need to do the next.

Components for dough:

flour - 3 glasses;
maconi - 450 ml;
egg - 1 piece;
soda - ½ teaspoon;
salt - ½ teaspoon;

Components for filling:

cheese of cheese - 300-350 g;
suluguni cheese - 300-350 g;
yolk or 1 egg.

It still takes a creamy oil for coating ready-made khachapuri and vegetable for frying. But you can do without the last.

Recipe:

First you need to cook the dough. It is better to cook in advance so that it makes it more uniform and dense, but at the same time remained soft. Martsoni stir with egg, salt, sugar and soda. And then gradually pour flour.
Flour must be pre-saming. Martsoni test is very easy to work. It can be spoiled only to the flour, which will be difficult to fix something. That is why flour must be introduced very gradually.
The dough must be gentle and slightly stick to the hands. It is wrapped in the film and remove into the refrigerator. Better if it stands there a whole night. But, if there is no time, then it can be limited to 30-40 minutes.
Now you need to cook a filling. Grated cheese stirred with a yolk and look at the consistency. If the cheese is dry, then add all the egg. If the cheeses are too salty, cottage cheese is added to the stuffing.
Starting should also be kept in a cool place for a while.
For the preparation of Khachapuri, the dough is divided into balls with a baby fist. Also make balls and cheese filling. They should be as much as the dough parts.
The dough is rolled into the cake with a diameter with your frying pan. In this case, the thickness of the pellet should not be less centimeter.
The center put a cheese ball. Now the edges of the test need to be defended by collecting them from above.
The resulting "pie" turn over and slightly pressed with your hands to get a flat cake.
Someone uses the rolling pin to roll the Khachapuri to the previous sizes. Someone simply fines with a cake so that it becomes again the magnitude of the pan. There is a way that is not used not all: in the center of the cakes before the rolling, make a hole in order to accumulate between the layers of the air during the rolling left from there. Then Khachapuri is definitely not bored.
Fry Khachapuri in a frying pan on or without vegetable oil. Hot cakes lubricate on top of cream oil.

Khachapuri in Imeretinsky on yeast dough

Now most often when cooking Khachapuri is used yeast dough. Although it suits much longer than the Marty-based dough, but at the exit is obtained as soft and air, as on a Georgian fermented drink. For someone - it is a significant savings, especially when it is necessary to replace the Marty sour cream.

In order to prepare yeast dough, you will need only: water, flour, yeast, salt. You can speed up the action of yeast by adding sugar. But it is not necessary, the dough is still suitable, only time for it will be spent a little more. You can improve the dough by adding milk and oil. Flour needs to add so much that the dough is soft, as for pies.

Components for dough:

flour - 3-3.5 glasses;
milk - 1 cup;
water is 1 cup;
vegetable oil - 2 tablespoons;
salt - ½ teaspoon;
sugar sand - 1 teaspoon.

Components for filling:

cheese of Cheese and Suluguni - 600-700 g;
egg - 1 piece.

Recipe:

First you need to put the pole. To do this, mix sugar, warm milk, water and yeast. The mixture should be mixed.
To the resulting mixture, it is necessary to pour a bit of flour so that the dough is very liquid, as a consistency looks like kefir.
The resulting opar must be removed in a warm place.
As soon as she starts bubble and climb, add salt and vegetable oil there. Mix everything to dissolve the salt.
Now gradually add flour and knead unrocked dough. The dough must be elevated until it becomes different from the hands.
Now the dough needs to be removed into a warm place so that it should be risen.
Cheese to lose on a large grater or turn into a meat grinder, add an egg to it. The finished filling must keep the shape if it is a little clipped with hands.
Dough to get when it rose. Split it into several parts, the magnitude of the fist.
Each part roll over in a cake, 1 cm thick.
A ball of filling is laid out in the cake center.
The edges of the pellet are fasten from above.
Now you need to make the table and turn the ball on it. Now you need carefully by pressing it, sleep it in a cake. At first they are made by hand, then help the rolling pin.
The diameter of the Khachapuri should be equal to the original diameter of the pellet. It is necessary to calculate in such a way that the khachapuri is easily retracted to the pan.
Fry them from both sides, and then lubricated with creamy or foam oil and fold into a heel.

Video:

Khachapuri in Imeretinski is another kind of Georgian cashek with cheese. Probably in every area of \u200b\u200bGeorgia there is a recipe.

The dough for these khachapuri looks like the dough for, it is also without yeast and is made on the basis of Maceni (or kefir, if there is no Marty). But even in the dough there is a small difference, as, however, in the filling and in the method of baking.

For Khachapuri, Imeretinsky will need

About 3-4 pellets, depending on the size.

Cheese. 300-400 gr. Imereti, Suluguni, Adygei, Brynza is the one that is. This time was Adygei and Brynza.
Flour. 2½-3 cups.
Marty. 100 ml. Replaced with a kefir 200 ml.
Soda. ½ teaspoon.
Egg. 1 PC.
Vegetable oil. 2 tablespoons.
Butter. ≈ 50 gr.
Salt. Taste.

Cooking Khachapuri in Imeretinsky.

Let's start with the test.

Dough for khachapuri in Imeretinsky Prepared on the basis of Marty, diluted with water in proportion 1: 1. If in Georgia, and there is no problems on the whole of the Caucasus with Mazony, then the rest of the world is experiencing certain problems with the purchase of this product.

Therefore, it is possible to replace Maconi kefir, which is taken in an amount of an equal number of already divorced water of Maconi - that is, in this case, 200 ml.

We pour kefir into the container, where we will knead the dough, add some salt and soda.

We are stirred, sieving in kefir flour and add vegetable oil.

We mix soft dough, it should be distinguished from the walls of the dishes, but still sticking to the hands.

Cover the dough with the film and leave to relax minutes by 20.

While we will deal with stuffing.

For khachapuri in Imeretinsky Imeretic cheese is used, which is definitely logical. That's just with Imereti cheese, the situation is the same as with Maconi.

So usually Imeretic cheese is replaced by Suluguni or Adygei. The difference between these two cheeses in Khachapuri will be tangible. Suluguni melts, and Adygei will be more dry. Suluguni is more salty, it is better to add more salty cheese to Adygei or just thicker.

Cheese rubbed on a coarse grater. Cheese finely crumbling, add some salt if necessary.

In the cheese stuffing break the egg.

Mix the grated cheese with the egg.

Baked in a frying pan. So the diameter of the Khachapuri completely coincides with the diameter of the bottom of the pan. The skillet is needed heavy with thick bottom and walls.

Approximately determine how many Khachapuri will be able to use the chosen frying pan and divide the dough and filling on the corresponding number of parts.

I took a small frying pan ∅ 20 cm - from this number of ingredients it turned out 4 Khachapuri.

Take the face of the table and make a cake from the dough.

Lay out the filling on it. The amount of filling is about equal to the number of test for each Khachapuri.

We collect the dough around the stuffing into the ball and carefully seize the edges.

I turn the Khachapuri seam down and also with your hands neatly smear the ball of the dough in the cake of the thickness of one and a half centimeter.

We warm up a frying pan on medium heat and lubricate it with a creamy oil. The fire is medium - such that the oil does not burn, and the pellet managed to completely buckle.

We lay out on a hot pan seam down. Fry to a light golden pastry and lubricate the top of the cake with melted creamy oil.

Khachapuri recipes

Do you want to please close something new and tasty? Prepare a closed chachapuri in Imeretinsky. The best and simple step-by-step recipe with photos and videos.

1 h 20 min

270 kcal

5/5 (3)

Khachapuri in Imeretinsky is a special kind of Khachapuri. The bottom line is that traditionally khachapuri make open, but Khachapuri in Imeretinsky is done closed.
Such a hachapuri is preparing on a yeast dough, but despite this, cooking does not take you a large amount of time and strength.

Kitchen appliances:

containers for ingredients;
citz or colander;
fork or whine;

grater;
rolling
toothpick;
oven and baking sheet;

tarves for feeding;
parchment paper.

Ingredients

How to pick up the ingredients

Milk Must be fresh. It is best to take homemade milk - the taste of Khachapuri will become even more delightful.
Cheese Must be high-quality, top grade.
Flour Must be white and clean.

Step-by-step recipe

Sift flour through a sieve into a big bowl. To flour, add five grams of yeast, as well as 10 grams of salt and sugar. Also add creamy and vegetable oil.
We take milk and gradually add it to the flour and the rest of the ingredients, not forgetting to stir.
We stir all our ingredients until a homogeneous consistency is possible.
When you brought all the ingredients to the desired condition, you can cover our bowl with a dough. Let it breed about 40 minutes. Be sure to separate the dough for five or six servings.
We are stuffed. We take a clean cooler and rub all the cheese large. In the tank mix with cheese egg and butter.
Previously separated dough on 5-6 portions, we pull out and roll off our portions of the dough into thin mugs with a thickness of no more than five millimeters.
We take into the hands of the toothpick and begin to puncture the "edges" of the test of the test. It is necessary in order for the dough to release air.
In the central part of each portion, cheese must be placed, mixed with other ingredients. There are about 150 grams of the filling on the center of each product.
We take the dough for the edges, we connect and take off so that the dough does not break up. Now we need to sprinkle the resulting products with flour and every rolling with a rolling pin again. It follows to 8-12 mm in thickness.
We begin the final stage. First heat the oven to the maximum. Then you need to put parchment paper on the tray. We lay out Khachapuri on the baking sheet and pressing a small piece from the middle of our dough itself. This is necessary in order to be out of charge from Khachapuri, bubbles are not formed.
We leave in the oven for 10 minutes. During this time, Khachapuri must be twisted. As soon as this happens - you can safely get your chachapuri in Imeretinsky and serve on the table.

Khachapuri in Imeretinsky video from

To secure the knowledge gained, I suggest you watch a video in which it describes in detail about the process of cooking such a dish, like Khachapuri in Imeretinsky. After reviewing it, you will handle very useful information, and thereby complement your knowledge obtained from this recipe.

What are the hackupuri

From a long time, Khachapuri is customary to serve with various sauces. It is worth paying attention to the fact that sauces should be sharp. This emphasizes the taste of Khachapuri himself and its filling. The tradition of filing Khachapuri is also very common not only with sauces, but also with real Georgian wine.

Possible cooking options

One of most popular Cooking methods is. These names of cooking Khachapuri received their names from that region or area in Georgiawhere this particular way originated. Methods are distinguished not only in various stages, methods and methods of preparation, but also in the use of various fillings and in the Rules for receiving Khachapuri. There are such types of Khachapuri, which can only eat hands when the rest is made by cutlery.

Since Khachapuri is popular A dish in modern society, therefore, new methods and options for the preparation of this dish are formed. One of the simplest, in addition to the recipe described above, is to use frying pan When cooking Khachapuri. It is worth noting that it turns out very tasty!

In addition to Khachapuri with the "original" stuffing, today you can find various variations of this dish. Some restaurants use popularity. This is, though unusual, but still very tasty.

Also, except for the filling, many change and the foundation of Khachapuri is the dough. Today you can find an interesting recipe. It turns out not only tasty, but also useful! For those who are an amateur of the real Georgian lava, I propose to familiarize yourself with the recipe. This unusual recipe will surprise any gourmet.