Khachapuri is a national dish of Georgian cuisine, which is prepared from dough and cheese (sometimes - cottage cheese). But each region of Georgia is distinguished by its own, proprietary khachapuri recipe.
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Megrelian origin of khachapuri
As the name of this dish shows, khachapuri in Mingrelian appeared in one of the regions of Georgia under the name "Megrelia". In addition to Mingrelian khachapuri, the population of this region gave the world many more dishes of Georgian cuisine. Among them are Satsivi peanut sauce, homemade meat sausages, a popular classic adjika sauce, and one of the most common types of brine cheese in Georgia - suluguni.
There is no single dough recipe for khachapuri cakes. They are prepared from yeast, yeast and even puff pastry. The filling most often is the Imereti pickled cheese, but substitutions are also allowed. Cheese in Megrelian form of khachapuri is “sealed” inside the dough cakes, and is also displayed outside. Ideally, the cheese should be about the same as the dough, or even more. The shape of the cakes is round.
Megrelian Khachapuri is a versatile dish that can be included in the diet for breakfast with a cup of hot tea, and for a snack with you, and for a picnic, and for dinner with a glass of red semisweet wine. It can be prepared 1-2 days in advance, but it is best, of course, to use it freshly baked.
Cooking Megrelian khachapuri is not as difficult as it seems, especially considering some tricks. For convenience and ease of preparation, each step in the presented recipe is accompanied by step-by-step photographs.
List of ingredients
For one large Megrelian khachapuri cake (approximately 4 servings) you will need the following products:
- kefir - 180 ml;
- sour cream - 120 g;
- flour - 400 g;
- butter - 70 g;
- sugar - 1 tbsp;
- soda - 0.5 tsp;
- salt - a pinch;
- Suluguni cheese - 300 g (one head);
- chicken egg - 1 pc.