Khachapuri with herbs

Khachapuri with herbs


Wheat flour 550 g
Milk 3.2% bonus to 400 ml
5 g of dry yeast
Butter 45 g
Sugar 10 g
Salt big 11 g
Vegetable oil 7 ml
Suluguni 510 g
Cheese Imeretian 170 g
Chicken egg 1 piece
25 g green onions
Cilantro (coriander) 25 g
Parsley 25 g
Dill 25g


1. Flour (530 g) Sift into a deep bowl, add yeast, salt, sugar, room temperature milk, vegetable oil and 20 grams of softened butter. All mix thoroughly until smooth, if necessary, pour a little water (about 50 ml). Cover the bowl with the dough and leave for thirty to forty minutes. Divide the dough into five portions – they must be used immediately, or send in the refrigerator.
2. To make the filling, you need all the cheese coarsely grate, mix it with egg and add 20 grams of butter – fat cheese if you can do without oil: the filling should be quite loose.
3. Five servings a rolling pin to roll out the dough so to get the following 5 mm thick. Along the perimeter to make punctures (preferably a wooden skewer) to release the air from the dough.
4. All the herbs finely chopped and mixed, if necessary, lightly salt the. Share on each circle of dough 150 grams of cheese stuffing – a mixture of Imereti suluguni cheese and eggs – and 20 grams of green. Connect and zaschipnut edges of the dough. Just sprinkle the cakes with flour and a rolling pin to roll back to a thickness of 8-10 mm and a diameter baking dish.
5. Again, make punctures on the perimeter and send khachapuri in a preheated oven at maximum temperature for ten minutes. Before serving, ready-made cakes grease with melted butter.

Khachapuri with herbs. Recipe:

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