Hello, to all fans of Georgian cuisine, where the crowning dish has always been and remains the world-famous khachapuri. When cooked correctly, they are very tasty and juicy, literally melting in your mouth. Today I will share with you a recipe for how we, in a family of connoisseurs of Georgian cuisine, prepare lazy khachapuri according to a simple and quick recipe from ingredients that are always in stock.
Hello, to all fans of Georgian cuisine, where the crowning dish has always been and remains the world-famous khachapuri. When prepared correctly, they are very tasty and juicy, literally melting in your mouth. Today I will share with you a recipe for how we, in a family of connoisseurs of Georgian cuisine, prepare lazy khachapuri according to a simple and quick recipe from ingredients that are always at hand and in everyone’s refrigerator. Khachapuri originated as a simple dish for traveling on long journeys and mountains by shepherds, so they are prepared easily and quickly from simple bread (“puri”) and cheese (“khacho”) with many regional variations (Imeretian, Adjarian, Mingrelian and many others).
Today I will share my own simplified recipe (without separately hardening the meat or cheese in the middle of the dough) as I prepare it at home, to quickly serve on the table and eat deliciously, which is why we affectionately call them “lazy” (they are no less delicious than the original recipe).
What ingredients are needed for cooking?
To make lazy khachapuri, we need the following simple ingredients from your refrigerator:
- eggs in the amount of 2 pcs.
- 300 grams of hard cheese (grate on a coarse grater),
- brynza or suluguni – 300 gr. (grate on a coarse grater),
- kefir or sour cream (you can also use Greek yogurt) – 400 gr.
- baking soda – 1 teaspoon
- oil (for frying),
- butter (for greasing khachapuri),
- flour – 300 g (approximately a glass or two).
How to cook on the first try and without mistakes
It’s important not to overdry it and at the same time bring it to a state of complete readiness. So let’s start by preparing the base – the dough.
First, knead the dough:
Lightly beat the eggs, add kefir, lightly beat again (repeat several times until the mass is ready). Add soda and mix (to activate the soda), add flour (in parts). I note that the dough should be like “pancakes”, not very thick.
Now add the grated cheese to the dough and mix everything well in a plate.
If desired, you can add chopped green onions and parsley (I add them, I find it tastier and more aromatic).
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Next, I pour 1 tablespoon of oil into a frying pan (of small diameter) and spread the dough like pancakes (up to 1 cm thick).
Fry on both sides under a closed lid over medium heat for 4-6 minutes (until golden brown – a nice crispy “crust”).
We transfer the finished khachapuri to a plate and grease it with butter. It turns out very tasty and juicy. Enjoy it to all readers!
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