Mengrelian khachapuri with cheese and khachapuri "Kubdari" with meat

Category: Bakery products
Kitchen: georgian
Mengrelian khachapuri with cheese and khachapuri Kubdari with meat

Ingredients

Dough for 7 khachapuri with a diameter of 18 cm:
flour 650 gr.
dry yeast 5 gr.
milk. (it may take more and less, it all depends on the quality of the flour) 200 ml. + ...
vegetable oil 75 ml
salt 1 tsp
for 4 pieces of Georgian pickled cheese Suluguni 400 gr.
meat filling for 3 pieces:
steamed beef (veal, pork, lamb) in ready-made output (I cooked with boiled meat passed through a meat grinder + poached onion) 300 gr.
utskho-suneli (fenugreek) pinch
ground coriander 1/4 tsp
a little broth for juiciness salt, paprika to taste

Cooking method

  • Preparation:
  • Dissolve yeast in 100 ml. warm milk with 1 tsp. flour and a pinch of sugar. let it stand to form a hat.
  • In a hill of flour, pour in the oil and yeast.
  • Mengrelian khachapuri with cheese and khachapuri Kubdari with meat
  • Gradually adding milk, knead a soft and not tough dough (the dough for khachapuri should not be tough, but it should not spread either !!!)
  • Mengrelian khachapuri with cheese and khachapuri Kubdari with meat
  • Put the dough in a warm place for 1 hour.
  • Mengrelian khachapuri with cheese and khachapuri Kubdari with meat
  • Knead the dough that has come up and divide into 7 equal parts.
  • Spread the dough out with your hands and place the filling in the center.
  • Mengrelian khachapuri with cheese and khachapuri Kubdari with meat
  • Gather the dough around the filling to form a ball and fix it well.
  • Mengrelian khachapuri with cheese and khachapuri Kubdari with meat
  • Turn it over with a knot down and with your hands, only form a thin cake with your hands, evenly spreading it from the center to the edges.
  • Mengrelian khachapuri with cheese and khachapuri Kubdari with meat
  • Brush with yolk (you can sprinkle with grated cheese) and make a small hole in the center to let the steam out.
  • Mengrelian khachapuri with cheese and khachapuri Kubdari with meat
  • Bake in an oven preheated to 180 "until golden brown.
  • Grease the finished cakes with butter and let them "rest" a little under a towel.
  • Mengrelian khachapuri with cheese and khachapuri Kubdari with meat

The dish is designed for

7

Time for preparing:

100

Cooking program:

oven

Note

Mengrelian khachapuri with cheese and khachapuri Kubdari with meat

Mengrelian khachapuri with cheese and khachapuri Kubdari with meat

Mandarinka
Do you cook new recipes every day? No matter how I go, your yummy is everywhere, now a cake, then a pie, now khachapuri!
I have bookmarked 80 percent of your recipes and consist! Only now I can't cook everything! but I will definitely report back as soon as I do!

Thanks for the delicious, beautiful recipes and detailed master classes!
Ikra
And I took it to the bookmarks ... Only now, too, when to cook something? .. But in appearance and description, these are precisely those khachaputi that seem to me the most real and tasty. Natasha, thank you!
taniakrug
What handsome men !!! Gotta run for cheese
Irada
Now everything is loaded into the HP and the dough with dry lumps, it requires more liquid. For 650 flour, only 200 milk and 75 butter ??? Topped up with 100 milk. Flour the highest grade BUCKET.
taniakrug
Yes, it seems that the liquid is not enough for any flour .. but Natasha pointed out that you can top up.
mamontenok
Natasha, what a clever you are, I love your recipes! I thought after a series of holidays to take a break from the kitchen, but what kind of it now. I just adore Khachapuri, but I saw your photos, I was already stunned, I have to postpone the rest. I bring you a plus sign and wish you new tasty ideas and inspirations
Dr. Lena
Oh, what cakes I took to bookmarks. I also cannot pass by Natasha's recipes. Thank you very much
natapit
Deaochki, dear, thank you all for your warm and kind words !!!

Now, about the liquid (milk), I wrote for a reason that it could take more, I live in Europe and believe me that the quality of flour here differs greatly from ours! the supermarket has hard to soft flour (grade), baking flour, muffin flour, cake flour ... etc.
when I come home to Ukraine and cook, I immediately see the difference! Each hostess uses her favorite type of flour and, I think, she will not be mistaken in the amount of necessary liquid, especially since this is not a biscuit dough, but a yeast dough, I note, however, that the dough for khachapuri should not be hard, but it should not spread !!!
mamontenok
Natasha, brought the report. Yesterday we baked for dinner with cheese, everyone really liked it, thanks! I also added more milk, about + 100-150ml.
Mengrelian khachapuri with cheese and khachapuri Kubdari with meat
Ikra
Quote: natapit

Yes, dear, thank you all for your warm and kind words !!!

Now, about the liquid (milk), I wrote for a reason that it could take more, I live in Europe and believe me that the quality of flour here is very different from ours! the supermarket has hard to soft flour (grade), baking flour, muffin flour, cake flour ... etc.
when I come home to Ukraine and cook, I immediately see the difference! Each hostess uses her favorite type of flour and, I think, she will not be mistaken in the amount of necessary liquid, especially since this is not a biscuit dough, but a yeast dough, I note, however, that the dough for khachapuri should not be tough, but it should not spread !!!
natapit , and then, to better navigate, tell me, what flour did you use for these khachapuri? It's just that in Moscow, too, different flours began to appear, now I use the one on which it says "For baking homemade bread." Liquid, in my opinion, it takes a little less than the usual one, which simply said "bakery", and the bread and biscuit from it are high, which I have never baked before. Do you think it will be good out of it?
taniakrug
Dissolve yeast in 100 ml. warm milk with 1 tsp. flour and a pinch of sugar. let it stand to form a hat.
And if the yeast, which is mixed with flour, is not diluted with milk?
natapit
Ikra- I use flour, which is called - For everything (υια ολεσ τισ χρυσεισ), and you try your own, you will orient yourself with the liquid along the way!

In the recipe of my Georgian friend, the quantity of milk was not indicated at all, girls, is it really so problematic?
: taniakrug- I used ordinary instant yeast !!!

Sveta, I'm glad you all liked it!
butska
Good day! My son is a real khachapurist, but no matter how much I made the dough, my dough was heavy, clogged with flour. And I really want to learn. I will try to cook on the weekend. Judging by your recipes, you are a wonderful hostess with golden handles. I wish you creative success!
Tosha
I bake for two days and the children still need it! 100 ml more milk is used for batching. I make the filling from cottage cheese with mozzarella! THANK YOU!
natapit
Lena, thanks for the praises! just add more milk!

Tosha, I am very glad! children are the best supervisors!
Rusya
Natasha, thank you for the khachapuri. It all started with making homemade cheese, but it turned out to be very soft, you can just smear it. So I decided to make khachapuri. I found your recipe, in it I changed only milk to homemade kefir and corrected the liquid. Yes, for our Ukrainian flour, we need about 300 ml of liquid, and maybe more. You need some skill to roll them out, since I made them for the first time in my life, the first ones broke a little, but still they turned out very tasty.

I liked the dough especially! I put the second batch of dough, I want to make cakes in a heated dry frying pan on the stove. I think it will be delicious. I can even imagine this taste.
There will be no photo, the camera is without batteries.
Thanks for the recipe!
natapit
Natusik
natapit, Natusya, Thanks a lot for the recipe! Well, very tasty!
Today I cooked your khachapuri, although the suluguni was ordinary and there was not enough of it, I grated it and added feta cheese. It took 2 glasses of milk.

Mengrelian khachapuri with cheese and khachapuri Kubdari with meat

I wanted to ask, where can you buy Georgian pickled Suluguni? And is there a difference with the purchased Suluguni?
natapit
Well done !!! But as for where to buy, I'm not an advisor, in Greece they sell in Georgian stores!
fomca
Finally, my hands reached these khachapuriks.Made with cheese and meat, only added a little mashed potato to each filling. It turned out delicious. And in the process of kneading, a handful of whole grain flour was poured, so the crumb in the photo turned out to be grayish. Natasha, Thank you!

Mengrelian khachapuri with cheese and khachapuri Kubdari with meat
natapit
beauties !!!!
akelena
Good day. My neighbor (she is from Georgia) buys suluguni at the market in Teply Stan metro station. Only this cheese is recognized as suluguni. Khachapuri turns out to be simply excellent.
fomca
Natasha! And I again made khachapuriks, replaced some of the milk with whey - sooooo happy with the result !!!! Made with two fillings - sulunguni and the second mashed potatoes with meat.

Mengrelian khachapuri with cheese and khachapuri Kubdari with meat

Mengrelian khachapuri with cheese and khachapuri Kubdari with meat
Altsena
And I am with my khachapuriks! For the filling I took the leftovers from the stuffed peppers, maybe that's why it's a little dry (there is, after all, rice)? This is where the cons end! Yummy !!Mengrelian khachapuri with cheese and khachapuri Kubdari with meat
I also took 200 grams of milk more.
DaNiSa
so yummy! Thank you Natasha
natapit
Svetlana, Alla, thanks for the reports!

DaNiSa, to your health!
Jefry
I really wanted to repeat the recipe! But here's the thing ... On closer inspection, the authentic technology seemed a bit confusing. In general, I threw away all the ingredients for the dough in HP. Yes, I added 100-150 ml of whey and more yeast per teaspoon. Mixed on the "pizza" mode for 45 minutes. At the end I looked in, and there is a tiny lump of dough at the bottom, and how can I divide it into 7 more parts? But then urgent matters appeared and I returned to the bread maker an hour later. And there the dough barely jumped out of the bucket. And then everything is strictly according to the text. The dough in work is wonderful and it is not difficult to mold khachapurki. Right up to this moment - banal pies with meat, but like this - khachapuri! Their only drawback is that they "evaporate" very quickly.

PySy. Next time I will make the dough on the "basic" mode, I think it will be just right.
natapit
Evgeniy, thanks for sharing, let's try it your way!
marian82

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