I love to cook Georgian cuisine, so today I will tell you how to cook khachapuri in Megrelian style. This fragrant dish of cheese and dough is now known around the world, it is loved and eaten almost everywhere. Megrelian khachapuri is a tortilla made of dough with cheese filling not only inside but also outside, this is the difference between Imereti khachapuri, which has cheese only in the filling. The khachapuri dough can be prepared according to different recipes, I decided to make khachapuri in a Megrelian way with milk. I advise you to choose two types of cheese - one brine, it is more salty, and one with a neutral taste that lasts well. They will balance in the dish. So numo to the point!
Portions: 2 pcs.
Preparation time: 1 hour 15 minutes
Cooking time: 15 minutes
Ingredients for Khachapuri in Megrelian style
350 g of flour
100 ml of warm water
100 ml of warm milk
10 g of dry granulated yeast
1 egg
½ tsp. salt
½ tsp. sugar
150 g of suluguni
250 g of Imereti cheese or cheese
1 egg yolk
Step-by-step recipe for cooking Khachapuri in Megrelian style
Combine 100 ml of warm milk and 100 ml of warm water in a bowl. Add ½ tsp. sugar, a pinch of salt and 10 g of dry yeast. You can use live yeast, then crush them with your hands, they will need 25 g.
Stir until the yeast dissolves. It is better to do it by hand, it will be easier and better to disperse the yeast, but if desired, you can mix with a spoon, it will be a little longer.
In another bowl, combine 350 g of flour and add ½ tsp. salt and a pinch of sugar. Stir, pour in the yeast mixture and add 1 egg.
Knead a soft plastic dough, it should not stick to your hands. Leave the dough for 1 hour to rise.
Grate two types of cheese on a large grater: 250 g of Imereti and 50 g of suluguni, rub another 100 g of suluguni in a separate bowl and leave for a while.
Wrap the dough a little and divide it into two equal parts. Roll each of them into a round layer about 3-5 mm thick.
Place a mixture of cheeses in the center of each dough circle and wrap them in the shape of a bag.
Then turn over and gently press with your fingers or with a rolling pin each cake, they should be leveled.
Make small holes 3 cm in diameter in the center of each cake.
Transfer the cakes to a baking sheet with parchment, grease with egg yolk.
Sprinkle both cakes with the remaining suluguni. Bake at 200 degrees for 8 minutes. Then raise the temperature to 210 degrees and bake until ruddy crust, it's a few minutes.
It's easy to cook!
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⏱ Time Code:
0:00 - We prepare khachapuri in Megrelian style
1:25 - Features of khachapuri in Megrelian style
2:16 - Recipe for khachapuri dough
4:25 - Knead the dough
5:25 - We make stuffing for khachapuri
6:26 - We form khachapuri in the Megrelian way
9:45 - Presentation of the finished dish
10:05 - Tasting khachapuri in Megrelian style
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