Khachapuri guide: how to become a connoisseur of a key georgian dish and learn to cook it at home

Today, real Khachapuri is a balance. If the test is more than cheese – you are not in Georgia. If the cheese does not stretch, not at all Khachapuri. The dough must always be on the yeast or Matsoni to create display and magnificent shape. A gentle and slightly “chewed” consistency will be familiar that the cooking process is as it should be.

Do not forget the garnish, only of Suluguni or its mixture with Imereti cheese. No Mozarella or Adyghe is blasphemy. Well, of course, don’t be afraid to do too much, Khachapuri does not occur too juicy. Secret sign of authenticity – Grasses on paper or plate after the first bite. If they are not, then something is wrong.

The differences in the types of khachapuri symbolize, first of all, the cultural differences of each region of Georgia. And although cheese is the main ingredient, you can find others, sometimes unexpected.

For example, c Ajar Khachapuri In addition to cheese, an egg is added, and sometimes even pieces of meat and herbs. And it is also a universal dish, like pancakes on shroovetide: you can both for breakfast with sweet tea and in the evening with wine. In each variation, it’s delicious – licking your fingers!

I had it Round, tender, with a garnish of young cheese. It looks like round cakes with a double crust, stuffed with Imereti cheese with whipped eggs. The region of the occurrence is the hills of Imeret, the center of Georgia. Its small feature is that it does not contain eggs or oil inside. This is a classic Georgian in its purest form.

Megrabs Round, comes from Megrelia – Western Georgia and the Côte de la Mer Noire. Mégreliens like rich and fatty dishes, so they generously add cheese, which makes Khachapuri more generous and cheese to taste. A winning option for those who believe that cheese does not occur much: here, it is not only inside, but also from above.

Adjarli – The main nature of all social networks. The coast of the Black Sea, namely Adjara, gave us this type of dish, and as adjars have access to the sea, the shape of Khachapuri has decided to give the corresponding boat. You can easily recognize it in appearance: a boat with melted cheese, eggs and butter inside.

Guruli Prepared on a thicker and more beautiful dough and has the shape of a crescent with an egg. Usually it is fried on both sides for a crunchy crust. In Guria, that is to say Western Georgia, is often served for Christmas.

Khachapuri Lobiani He has a special story. He appeared in the Racha region. In particularly difficult and hungry times, the Georgians put a bean garnish in the bread. It turned out to be simple and satisfactory. Cheese is not used for this kind of khachapuri, so it can be prepared for those who have a great Lent.

The last, but not in importance – Khachapuri Penovani – Crispy poster, crisp and most little known of the type of dish. Popular in Georgia as a whole, but especially often found in Tbilissi. This type of khachapuri is considered more difficult to prepare due to a multilayer test, which must be fried from the whole defense and add different ingredients to each new layer. We think it is the most “practical” khachapuri. It can be eaten on the road or on a walk like a snack – it has the shape of a convertible that is placed in your hand.

In addition to the fact that Khachapuri is prepared in houses and restaurants, it can be found as street food. It is a dish that is often sold on markets and street stands. In Georgia, even a day of Khachapuri, which is celebrated on July 27. That day, festivals take place, during which people prepare various types of khachapuri, sharing recipes and taking advantage of a pleasant business and an abundance of cheese taste.

The recipe is simple, but requires attention. If you cook with love and good humor, even at home, the taste will be close to the original – with a soft test and a stretched garnish – without unnecessary difficulties. We will not seek perfect ingredients, but will try to do everything as accessible and understandable as possible, so as not to be disappointed with the process. For readers, we adapted the recipe for the restaurant “Wi Ma!”

Ingredients:

For the test:

For filling:

Preparation:

In order to make the dough, you should combine lukewarm water, sugar and yeast in a deep bowl. Mix and let stand for 5 to 10 minutes, until the yeast begins to “start”, forming the bubbles. Now add salt, butter and gradually pour flour. Mix a spoon, then go to work with our hands. It is necessary to knead gentle, but an elastic paste. Remember that it should be slightly sticky, but not too liquid. And at the end of the process, cover the bowl with a towel and leave the dough in a warm place for 1-1.5 hours. Meanwhile, the dough should adapt and increase in volume, and we will simply take the filling.

Cook the garnish:

For a perfect garnish, the cheese should be rubbed on a coarse grater. If Sulluguni is too salty, you can soak it in lukewarm water for 10 to 15 minutes. Add the cheese cheese to cheese and mix well. If you wish, add an egg – it will make the garnish more saturated and give Khachapuri a beautiful golden crust. We leave the resulting mixture for 10 to 15 minutes in the refrigerator so that it cools a little and does not spread during cooking.

We form Khachapuri:

When the dough arrives, we divide it into 4 equal parts (if you want small portions) or 2 large (for family dinner). We drive each part in a circle with a diameter of 20-25 cm. We wrap the edges of the dough to make a cake with an open top. We gently mash the edges so that the garnish does not spread. Then, we put the oven for warming up to 220 ° C. It is best to cook khachapuri on a stone for the pizza or in a preheated pastry plate so that the lower crust is more crisp. We put Khachapuri in the oven and bake for 15-20 minutes, to the golden crust. Don’t forget to follow the process!

Well, and the most pleasant step is the presentation of the dish. We put on the hot table, with a piece of butter from above (it’s a classic!), And you can also complete with fresh herbs or yogurt for the spice.

Do not be afraid to slightly change the proportions of the dough and garnishes to your taste. Someone loves Khachapuri to scold inside and someone with a crisp crust. Sometimes, a little greenery is added to the garnish for the highest point, as well as spices – coriander, basil or pepper. The experiences are completely in the character of Khachapuri, because this dish is called not only to extinguish hunger, but also to reassure the soul.

We hope that reading this article you realized that Khachapuri is not only a dish, but the reflection of the Georgian soul. It is food for real hedonists and connoisseurs, for those who are not in a hurry.

In each of its rooms – warmth, generosity and centuries -old traditions. Whether you prefer classic Imereta or the spectacular Ajarsky, the main secret remains unchanged: good dough, high quality cheese and watch out for the process. Preparing the real khachapuri at home is quite realistic if you pay attention to the details. It is important to choose the right cheese, to do the test to “relax” and not rush. But even if something does not work right away, don’t be upset in Georgian cuisine, the main thing is to take advantage of the process.

No wonder they say that the good Khachapuri has always finished with love. And it is not a figure of speech. Love is when the cheese is twice as much as the test. When you do not devote oil to save. When the filling melts and the crust cracks. If you cook with such a mood, it will happen almost like in Tbilissi.