Khachapuri - an unusual and tasty dish
Every country in the world has its own traditional cuisine, the secrets and basic recipes of which are passed down from generation to generation, and individual dishes become symbols of their homeland. In Georgia, such a dish is well-known, almost the whole world, khachapuri, due to its simplicity of preparation and incredibly delicate, fragrant and tasty composition, they fell in love far beyond the limits of Georgian mountain expanses.
In every region, in every major city or remote place of Georgia, khachapuri is baked according to its own recipes, but they all have common features and peculiarities. Externally, khachapuri is a cake or dough pie, which on top (and sometimes on top and inside) is poured with pickled cheese.
The taste of such a dish, of course, depends on the products that are used to prepare it, but the skillful work of the cook, who necessarily puts a piece of his soul into it, plays a significant role. The name of this traditional dish comes from two words "puri" and "hacho", which are translated like bread and cottage cheese.
The most important rule that every Georgian hostess should adhere to is the observance of proportions - grated and fresh cheese should be added no less than an air test.
If the cheese will be even more, then the dish of this, of course, only add. It is believed that for the first time, cakes with cheese were made during the Middle Ages in mountain villages in the north-west of the country, after that the recipe of the dish quickly spread among people, the cakes were modified, but, in general, the principle of cooking remained to this day.
Modern housewives, who are always in search of unusual and worthy recipes, are interested in how to make khachapuri tasty at home? To make such a dish really tasty, it is not necessary to be born Georgian or learn the skill from the best Georgian cooks, it’s enough to know some of the secrets of cooking such a dish.
Of course, the real khachapuri can be tasted only in Georgia, there, as they say, special air and water, which give the cakes a peculiar charm, but still tasty and good khachapuri can be prepared at home at home.Believe me, after trying this kind of pastry, no one can remain indifferent to it.
How to cook the most delicious khachapuri?
For the preparation of cheese cakes, you can use different dough: puff, which is considered the most suitable for such a dish, fresh, in case of fasting, and yeast, which some housewives just like it more.
The real dough for such pastries in Georgia is prepared on yoghurt, however, we will not meet it in the usual sale, so you can use yogurt, sour cream or kefir. Most of us, if we tried khachapuri, then, most likely, it was the most common, one might say, the classic version, the dough with cheese.
However, as is well known, there are a huge variety of different types of toppings, just like the cheese itself, depending on its type and type, gives the dish its own flavor.
Of course, the most sophisticated and best option is Suluguni cheese, which according to the traditional Georgian recipe is the main component of such a dish. But, of course, such a variety is rather expensive for everyday consumption, therefore it is often replaced, without compromising the taste, with other varieties, such as cheese or Imeretinsky.
The main thing is that the cheese was of medium salinity, very fresh, or, on the contrary, excessively salty, only spoil the dish. If you get too salty cheese, then it is pre-soaked in water for a few hours so that the excess salt leaves the cheese.
In addition to cheese filling, other products can be used in khachapuri, such varieties have their names, for example, Adzharian khachapuri have not only cheese in their composition, each portion in the middle is decorated with a raw egg, which should be baked and in no case be spread over the dough !!
In habisgini (the so-called Ossetian khachapuri), in addition to cheese, potatoes are added, and in khachapuri with phali are necessarily prepared with leaves of borage and spinach, which constitute the main stuffing of the dish. In some recipes, the cheese is mixed with cottage cheese, a variety of greens are added, for example, coriander, dill or parsley, prepare fillings from meat, and also add various spices and seasonings for taste.
The dough for the cakes is prepared in different ways, there is an unspoken rule: one part of the water should go to 3 parts of flour. However, all the same for the proportions you need to follow a purely visual: the correct dough for khachapuri must resemble steep sour cream in consistency.And, as you know, depending on the quality and characteristics of the flour, it can react with water in different ways, so some of the ingredients can go away more or less.
Externally, khachapuri can be of different shapes: the most popular ones are in the form of ordinary flatbread, some hostesses pinch the dough twisted with the filling in half, and, for example, large and round flatbreads are usually made from puff pastry, which after baking cut into portions.
There are also khachapuri in the form of squares, envelopes, triangles and even pies, in fact, it does not matter. You can bake such a dish in the oven, a baking sheet for this is sprinkled with flour, you can cook Georgian flatbreads and in a frying pan, here it is already to whom, as it is more convenient and familiar.
Homemade khachapuri recipe
We will need:
- 400 g of cheese (any honeycomb, even processed cheese);
- 4 tbsp. spoons of sour cream;
- 200 g of cottage cheese;
- 3 cloves of garlic;
- 2 eggs;
- 200 g margarine;
- salt, vinegar, soda, sesame seeds;
- yolk for lubrication;
- flour - depending on the amount of liquid used.
On a water bath, melt the margarine to a liquid state, add some salt, add the cottage cheese, first carefully mash it with a fork.Mix everything thoroughly, beat two eggs, stir again. A teaspoon of soda without a slide should be quenched with a dessert spoon of vinegar, pour the liquid into the dough.
Now we begin to add a little flour - it should be enough to make a stiff dough. Leave the dough in the fridge so that it “ripens”, but at this time we will prepare the filling.
We rub cheese on a large grater, add sour cream to it, chop the greens, chop the garlic and mix everything, the stuffing can be slightly poured if you know that the cheese is slightly salty.
We take out the dough, divide it into two, approximately equal parts. Roll out one half on a baking sheet (approximately one thickness), spread the stuffing on top. With the second layer, also evenly rolled out, cover the filling, pinch the cake in a circle.
Top the dough with grease yolk, sprinkle with sesame seeds and send to the oven for 50 minutes (temperature 180 °). The dish is served with hot, sliced triangles.
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