Khachapuri is a Georgian appetizer, which consists of a dough and a springy cheese filling. My husband is in love with these little things. They always remind him of the vacation days he spent in Georgia, while he was a little kid. Nasim asked me if I could make Khachapuris for him a while ago. Since then I’ve been looking for the perfect and dead on recipe of Khachapuris.
I admit that there is a myriad of recipes of Khachapuri on the Internet. Well, I might as well admit, that I have never tried real Khachapuri before. So, my husband is the biggest appraiser in this challenge :) He tried a couple of them and did not like them at all.
We found this recipe pretty unique and decided to share with our readers. Although it was not quite what I was looking for, it went pretty well with my Pearl Meatball Soup. Hubby says, this particular type of Khachapuri reminds him of Cheese Quesadilla. I say, it is a darn good home made quesadilla then :P These are super easy to make and take minimal time to prepare.
Yield: 4 pancakes
Ingredients for the dough:
- 2 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp baking soda
- 3/4 cup plain yogurt
Ingredients for the cheese filling:
- 7 oz. (200 gr.) mozzarella cheese or Georgian Sulguni cheese
- 5 oz. (150 gr.) feta cheese (I used goat cheese)
- 3,5 oz. (100 gr.) cottage cheese
- salt and pepper (optional)
Directions for the dough:
Mix dry ingredients and add the yogurt.
Knead a soft dough. It should be a little sticky to the hand. If you follow the recipe to the T, there is no need to add more or less ingredients to it. Cover the ready dough with a plastic wrap and let it rest until further use.
I did not have enough cheese. But still decided to use what I had. If you have the means, please do follow the cheese combination. It will only make your Khachapuris better :) Put all the cheese in one medium bowl and knead all of them together, turning them into one mixture.
Shape 4 equal balls out of ready cheese mixture and set aside until further use.
Take out the rested dough, make a pin like shape and cut into 8 equal sections.
Flatten the mini doughs and roll little pancakes measuring 5 inches in diameter.
Put one of the cheese balls in the center of one pancake, cover with another pancake. Gently press the cheese down, press the corners of two pancakes and roll again to create 10 inch round pancakes. Remember, you should have a little more cheese than I have in the pictures.
Heat the skillet on medium heat, place the pancakes in the middle, cover the lid and cook on each side for 3 minutes.
While this was a nice addition to my cookbook, I will most certainly keep on looking for other recipes for other types of Khachapuri. Meanwhile, enjoy this one :)
The minute I read your recipe I ran to the kitchen and made Khachapuri for supper.
I did not have the kinds of cheese of the recipe. I had only feta cheese(as I am in Greece) and another greek soft not very salty cheese. Nevertheless the result was very tasteful. It is a quick, easy and nice recipe. Thank you.
(Some days ago I also made your grandmother’s pickled cabbage. Absolutely fabulous).
StellaP, oh thank you honey! I am soo glad that you liked it. I am working on couple of more recipes (testing and burning down the kitchen) that you might really like. Please come back more often. I promise to keep my blog fresh :D
my mother makes khachipury just like this….there is another way to make it with puff pastry (home made) baked in the oven shaped like triangular…dalicious… but my mother prefer the grilled way..
i remember when i was a kid when we got to the market there was a lady ( a big georgian lady waring black) yelling “khachipury…khachipury”….
Oh Jenny! I am taking what you wrote as the world’s best compliment! :) It is always amazing to hear that people can relate to my cooking. Please extend my deepest regards to your mother! I am glad that family traditions are cherished in your family, too :)
i just love this recipes section. thank you for putting effort into taking pictures of every detail and putting up here. May Allah reward you. I pray this will be one of the most used popular recipe websites in the future inshaAllah.
Ameen, Iroda :)
Yum they looks really delicious. Be a perfect little afternoon snack…in fact I would like to eat one right now!
Oh, it is so quick, you can whip it up in minutes :)
tasteful, quick, tanx :)
Glad you liked it :)
Hi Lola, they look gorgeous!! I have similar problem – I have never tried the real Khachapuri, although I have had the suluguni cheese. Tomorrow we’re going to have soup for lunch so maybe I will try your recipe. Good to know they are quick to make.
Oh, these pancakes thingies go so well with soups!!!!! Definitely try it and please let me know :P
This looks so good! I’m trying to stay away from fried breads (I often make Indian corn pone and such), but this looks so good. It kind of reminds me of an Algerian bread I make sometimes. If I have time for a project this next week, I am going to make this… Cam
Cam, the good thing about these khachapuri, they are not fried per say. There is no oil invloved in the process. You just sorta grill it on plain skillet :) If you do make it let me know :D
Ah! Zalian kargia aris! Magari xar. Gdmadlobt!
This makes me miss my days in Georgia so much.
Scott, whatever you said there made me want to go to Georgia and learn some Georgian :D Thank you for the compliment!!!
these look amazing. i love the dough recipe itself – the addition of yogurt must make it taste that much tangier and give it some density. fabulous. like a georgian quesadilla. my hairdresser is georgian so the next time i’m there i’m going to see if she has any insight into making this fabulous dish! thanks!
oh, yes! yogurt is a big plus :) If she gives up any secrets, please share it with me, too!! I will be eternally grateful to you :)
Я это сделала :) я приготовила по твоему рецепту! Я читала все твои рецепты и облизывалась, вот наконец-то собралась и сделала хачапури :) Это гениально! Рецепт теста на столько простой, что даже неверится, что получилось на столько вкусно! Спасибо, Лола! Твой сайт уже давно в закладочках :) буду пробовать остальные рецепты тоже :)))
Salom Hilola! Hachapurini kecha qilgandim, breakfastlarga juda qulay, mazasi og’izda qoladigan zor narsa ekan. Farzandlarim, hojaynimgayam yoqib qoldi. Blogingiz ora kunda moralab qoyadigan saytlarim qatorida bolib qopti. Hatto 100 yildan beri ozim qilib keladigan somsani ham avval sizni retseptizga bir qaraychi deb qiladigan bopman. Sizdan bir iltimos, studentlik paytimiz Hamza metrosiga ketishda “Vodiy taomlari” degan kafe bolardi. O’sha yerda qovurma lag’monni juda zor qilishardi. Anchadan beri qovurma lagmon retseptini qidiraman. Agar bilsangiz iltimos, o’rtoqlashsangiz.
Munirahon, komplimentlaringiz uchun katta rahmat :) Men ham shu qovurma lag’monni qilay, deb turibman. Ho’jayindan ham zakaz tushgan. Qilishim bilan sizga habar beraman :)
Assalamu alaykum! Birinchi urinishga ozgina pishirib kordim, hammamizga yoqdi. Retsept bilan bo’lishganiz uchun rahmat!
Lola, I just made the Khachipuris! The dough is pleasantly easy to work with, the end product is great looking! (Haven’t tasted them yet, they’re still too hot!) I also made a French lentil soup to go with the Georgian pancakes-looking forward to our dinnertime tonight!:) Thank you so much,once again!
My mom is a fabulous cook, but she cooks spontaneously (she’s never able to tell how much of each ingredient is needed for a certain dish:) and although she’s my hero and a natural cook, I really appreciate your precision and photographic additions-they really help to visualize. I really hope, that someday you decide to Publish a cookbook of Uzbek recipes. I know there’ re a few of them out there, but they are either written by foreigners, or translators. It would be great to have such book coming from the heart, real life experience and the love of cooking.
Oh, yes, it takes me sometime to measure everything as I like cooking “na glaz”, too :) We will see about the cookbook. I hope I can accumulate enough context :)
Ok. They’re delicious! I’m expecting a standing ovation from my husband tonight:)
I am really glad you liked it :) I am working on the yeast dough recipe for Khachapuri. It should be great. I also discovered Sulguni cheese in our local Persian Market!
Extend my regards to your family, Feruzha!
Rahmat! Qo’lingiz dard ko’rmasin.
Thank you!! My sister & I were reminiscing about a Georgian restaurant she lived near in Moscow nearly 20 years ago. We started looking on line, found your recipe and made it straight away. So delicious! A wonderful culinary trip down memory lane!
Hi, Christine!! :) I am very happy that I could be of any help!!! Extend my regards to your sister and keep giving me ideas to work on more recipes :D
authentic khachipuri is a bit yeasty. that is what makes it so delicious. this recipe that you have here is missing a few things.
first, add 1 tsp of yeast to your ingredients.
second, use a mixture of mozzarella and Casablanca’s queso chees.
third, dont fry it. Instead, bake it at 400 degrees for about 12 to 15 minutes or as soon as it turns golden brown.
you will be blown away.
Yay, Georgian food :). I wish I had more determination to make all the yummy things we have in Georgia and post them. But since I’m not doing so – thank you for sharing.
My mom also does it with greek yogurt/matsoni whenever she wants to make them quickly. I like it that way too.
Genaztvali (meaning Sweet-Dear in Georgian)!
For me it is more than just the thing that i was looking for –
To have this recipe is to commemorate my grandmother and all the time my family spent in Georgia hiding from Anti semitism. My grandmother prepared khachapuri this way, in a pan. I am so glad you published that! I felt it is specially for me! now I can prepare it for my daughter (who does not even know that Georgia exists) and be so grateful to you and all the good in the world.
Be blessed!
Just wanted to say I just came across your blog and think it’s beautiful and the photographs are great.
All I can say is WOW!!!! I made these last night and they were so easy and beyond delicious. It was the best “grilled cheese” I have ever made. Served it with mung beans and yogurt. I loved how they puffed up when in the skillet. They came out exactly like the photo. I cannot wait to make these again….they didn’t need it, but I might add some coriander or fresh herbs in with the cheese next time. Thank you!
Dear Lola. I just found out your website and really love it. Well I have seen that your husband do love khachapuri:) that was so nice for me that people from other counties do love my country traditional cheese pie. I am Georgian and of cause we all make khachapuri at home. I have my Gramma’s recepte how to make really good khachapuri, or different kind of khachapuri, if you wish or if anyone would like to study i ll happily send you it. :)
Khachapuriiiiii, I miss Georgian food. I made khachapuri according to your recipe and my friends liked it, of course mine was not even close to the ones i tried in Georgia but still :) there are several types of khachapuri, the one here is called Imeruli (after the region) also there are Acharuli (google it, really amazing dish) and Megruli (with different cheese on top of bread). Keep up the good work. cheers
http://cookandrecipe.com/?p=1 here is the fast recipe of Khacapuri. By the way I adore Georgian pizza ..
I’ ve been to Georgia last fall for the first time and ate kachapuri every day! I call it the ” georgian pizza”. I was looking for a good recipe for kachapuri and I have to say yours looks just amazing! I am about to make this tonight, thanks for sharing!
I made these last night and they turned out perfect!!! Just like the photos. The dough was so easy to work with and I had no issues in forming, rolling or cooking. I also used goat cheese, as I did not have feta. The only thing I would say (might be obvious) is that they should be served immediately. I tried one fresh and it was amazing, while I put the other 3 in a warm oven until the rest of dinner was complete. They were still delicious, just not as gooey as the first. Thank you so much for this recipe. I’ll be making it again and again!
Good for you Lola! Khachapuri looks great <3
Greetings from Georgia :)
Dear Lola, Thank you for prepearing Georgian khachapuri and promoting it.
As, a Georgian and a food writer, let me make some comments on your recipe:
1. The shape – for this type of Khachapuri you need to bring the edges of the dough together by wrapping the cheese ball inside, fastening the edges together tight and flattening it. It is not quite the same as using two “pancakes”.
I do have recipe in English, but without step-pictures. I’ll take them soon, I promise. http://www.perfectcook.org/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=79&Itemid=55
2. No pepper is used in any kind of Khachapuri, in this case it is not Khachapuri.
kochag natia, davicvat chveni kultura!
thank you for this recipe! i just got back from Georgia and am already missing the food. i’m going to try your dough recipe to make lobiani (bean bread) but let them rise again after filling and rolling out to get them a little poofier like the ones i had in Tbilisi. i wish i could get sulguni cheese at home, but i guess that will be another experiment!
:-) sounds n looks yummy
Hello, I was very glad to see khachapuri at your photos – I’m Georgian and I’m also interested in foodgraphy too. My friend shared with me your article about Nikon lenses you use in making food photos and I accidentally found this photo and recipe. Of course real khachapuri is very different from this but I really enjoyed reading this article and warm comments. I’m open to share friendly relations.
Best,
Irma Laghadze
Georgia
Huhu,
and here I did! http://my-georgia.de/acharuli-khachapuri-made-berlin/
:)
Hi ,I just discovered your blog .I can feel how kind you are in answering all emails and feedbacks from your readers. I have not tried the recipe yet but I will try it. please take care and we keep in touch
I visited my best friend in Georgia in 2011 and I loved katchapuri! Once back home I looked everywhere for a good recipe for it and I found yours! I made it multiple times and i can assure you it tastes very authentic, just like in Georgia. My friend recently moved to the us and I gave her the recipe, she was so very happy. Thank you and i can’t wait to try more of your recipes