Khachapuri with cottage cheese belongs to traditional Georgian cuisine. However, curd often means any filling with homemade or pickled cheese. The classic recipe involves baking a traditional yogurt flatbread. The dough itself can be yeast-free, yeast-free, flaky and unleavened.
Khachapuri with cottage cheese and herbs: a classic Georgian recipe
Georgian khachapuri are prepared with cottage cheese and a lot of herbs - basil, parsley, dill. You can add a little garlic to the filling for flavor.
You will need:
- 400 g wheat flour;
- 1 glass of water;
- 200 g pack of margarine or butter;
- 250 g fat cottage cheese;
- parsley, dill, basil, cilantro;
- salt, ground pepper to taste;
- garlic - a couple of cloves.
Cooking process step by step
Heat the water slightly and add salt to it, stir and add 1 cup flour. Knead a light dough and put it in the refrigerator for a while. While the dough is cooling, mix the rest of the flour with the stick of butter, chopping it into flour and leaving an oily crumb.
Combine this crumb with the dough from the refrigerator, knead with your hands and roll into a thin layer. Fold it in four and roll it out again. Repeat these steps two more times. This will give you some semblance of puff pastry. Roll the last layer again into a layer 4 mm thick.
Cut the layer into 10-15 cm squares. Mix cottage cheese with salt, herbs, pepper. Finally, add the garlic passed through a press. The filling is, in principle, ready, but if you wish, you can add 2 finely chopped boiled eggs to it, it turns out very tasty.
Distribute the filling into squares, fold each of them in half to make a triangle, pinch the edges. Bake the khachapuri in a dry skillet under low heat, turning the tortilla on both sides. You can also bake in the oven, but first grease the surface of the dough with a beaten egg.
Khachapuri from cottage cheese with the addition of cheese
You will need:
- 350 g wheat flour;
- 250 g of cottage cheese;
- 1 egg;
- 170 g butter;
- salt to taste;
- 3 pinches of baking soda.
- For filling:
- 350 g of cheese;
- 2 tbsp. tablespoons of mayonnaise;
- some garlic, pepper, salt to taste.
Cooking process in stages
For the recipe, you need a regular store cottage cheese, if it is dry, add a little milk or sour cream. Prepare the dough by mixing cottage cheese, egg, butter, baking soda and salt in one container, then add flour. The dough should be pliable and soft. Put it in the refrigerator while the filling is cooking.
For the filling, combine grated cheese, garlic crushed in a press, sour cream, mayonnaise in a bowl, salt and pepper everything, add herbs as desired. In the homeland of khachapuri, green wild garlic is added to the filling with cheese. Feathers of young green garlic will also go well here.
Roll half of the dough into a circle and place on a baking sheet lined with parchment paper. Pre-dust the baking sheet with flour. Then lay out the filling, on it put the second round of dough, also rolled out. Pinch the edges. Place a baking sheet in an oven preheated to 180 ° C and bake the product for about 30 minutes.
Adjarian cottage cheese khachapuri at home
Khachapuri in Adjarian is also called "boats", because the yeast dough according to this recipe is molded in such a way that the cheese filling is like in a boat, the top of the cake is decorated with a yolk eye.
You will need:
- 0.5 kg flour;
- 1/2 cup milk
- 1 glass of water;
- 1/2 tsp. sugar and salt;
- 1 tsp dry yeast;
- 1 tbsp. a spoonful of vegetable oil.
For filling:
- 400 g of Imeretian or Adyghe cheese;
- raw chicken eggs by the number of tortillas;
- butter.
Step by step cooking process
First, prepare the filling, for this grate 400 g of Imeretian or Adyghe cheese on a coarse grater. Put sugar, butter, salt in warmed milk and water, add yeast and wait for it to dissolve. Lastly, add flour to the mass and knead a little sticky dough, leave it to rise.
After an hour and a half, knead the dough so that it rises again. Pour some water into the grated cheese to make a semi-liquid mass. Divide the finished dough into six parts. Roll each of them into a cake. Roll the cake into a roll, pinch the edges, and unfold the middle - you should get something like a boat.
Put the prepared filling into the boat. Set the temperature in the oven to 250 ° C and bake the khachapuri for 15 minutes. Break one fresh egg into each product and bake quickly so that the egg grabs a little, but the yolk remains runny. This takes 2-3 minutes. Serve the khachapuri with a lump of butter in each tortilla.
Khachapuri with cottage cheese and feta cheese: a simple and quick recipe
According to this recipe, the dough of khachapuri with cottage cheese turns out to be very soft and tender, soaked in aromatic butter. The tortillas prepared according to this simple recipe contain a very juicy, viscous filling with a spicy and rich cheese flavor.
You will need:
- 450 g flour;
- 250 g of natural yogurt, yogurt or kefir;
- 1 large egg;
- 25 g butter;
- 1/2 tsp salt;
- 1 tsp without a slide of soda.
Filling:
- 150 g feta cheese;
- 150 g of cheese;
- 120 g of cottage cheese 9-18%;
- 1 egg;
- 2 cloves of garlic;
- greens to taste.
Step-by-step cooking process
Prepare additional 50 g of butter.
Start the preparation of khachapuri with cottage cheese and cheese by kneading the dough. It is best kneaded by hand, but a kitchen processor with hook attachments can also be used. To do this, break an egg into a deep container, put yogurt, melted and slightly cooled butter.
The Caucasian drink of yogurt is best suited for this recipe, but you can take a drinkable yogurt "Activia" with a natural taste or regular kefir, yogurt. Stir all the ingredients into a homogeneous mass, gradually add flour sifted with salt and soda.
Add the last 100 g of flour gradually, keeping an eye on the uniform consistency of the dough. Correctly kneaded khachapuri dough should be easy to gather into a tight ball, but it should be quite elastic and slightly sticky. Cover the dough with a towel and leave for half an hour at room temperature.
At this time, prepare the filling for the khachapuri. To do this, grate cheese and cheese on a coarse grater. Traditionally, suluguni or Imeretian cheese is used to make khachapuri. But it is allowed to use ordinary semi-hard cheese with a spicy or slightly salty taste (Kostroma, Russian, Poshekhonsky). Instead of feta cheese, Greek feta brine cheese is suitable.
Add cottage cheese to the cheese, beat in a raw egg, mix and add chopped herbs and garlic cloves passed through a press into the filling. For khachapuri, it is advisable to take grained cottage cheese or cottage cheese with grains, it is not required to wipe it through a sieve. Choose greens to your taste; dill, cilantro and parsley go well with this dish.
Mix all ingredients thoroughly. The filling for khachapuri with cottage cheese and cheese is ready. Roll the dough into a sausage on a floured surface and cut into 8 equal pieces. Use your hands to stretch each piece of dough into a small cake.
Place a generous ball of curd and cheese filling in the center of the tortilla. Pull up the edges of the cake, wrap the filling with them and seal carefully. Turn the resulting ball over with the seam down and roll it with a rolling pin into a circle with a diameter of about 15-17 cm and a thickness of 5-7 mm.
Fry the khachapuri in turn in a dry hot frying pan, covered with a lid, for 3-5 minutes on each side until golden brown. Grease the finished khachapuri liberally on both sides with melted butter.
