CHAKHRAGINA -OSSETIAN KHACHAPURI

Khachapuri (Georgian: ხაჭაპური) is considered to be one of Georgia’s most famous national dishes and several of Georgia’s regions have their own distinctive type. In this recipe we show how to make a khachapuri filled with cheese and beetroot leaves. This type of khachapuri comes from South Ossetia, where it is called chakhragina. It is also a popular khachapuri in Shidla Kartli region (Georgian: შიდა ქართლი), which borders South Ossetia. It is also known as Pkhlovana khachapuri.

Chakhragina Khachapuri

Ingredients for the filling (4 servings): 400 grams of beetroot leaves, 600 grams Ossetian or Imeretian cheese (Mozzarella and Feta cheese can be used) and salt. The butter in the ingredients photo below is for glazing the cooked khachapuri.

Ingredients for Chakhragina Khachapuri

Ingredients for the khachapuri dough: 1 kilo of flour, 300 ml of water or milk, 1 egg, 1.5 tbs of yeast, 1 tsp of sugar, 1 tsp of salt.

Preparation (Khachapuri dough): There are several recipes for making khachapuri dough but we find the following method to be the easiest way to prepare it.

Warm 300 ml of water or milk to 35C and add to a bowl. Stir in the yeast.

Adding yeast to warm water for Khachapuri Recipe

Add 600 grams of flour to a mixing bowl and make a depression in the flour. Add the yeast water, milk and a raw egg. If you want the khachapuri to have a golden color you can add 1 tsp of sugar.

Mixing the Ingredients for Khachapuri Recipe

The dough should be formed into a soft ball.

Khachapuri Dough

Cover the bowl with cling film and leave in a warm place for 2 hours. The dough will rise and look like the picture below.

Dough Ready for Making Khachapuri

When you are ready to use the dough, add 150-200 grams of flour and knead the dough. The dough should be fluffy, not wet. Separate it into four same-size balls.

Khachapuri Dough

Cover the dough balls (we used clingfilm) and leave in a warm place for 10 minutes.

Khachpuri wrapped in clingfilm

Preparation (Khachapuri filling): Crumble the cheese.

Cheese for Khachapuri Recipe

Finely chop the beetroot leaves and add to a mixing bowl with salt.

Chopped Beetroot Leaves for Chakhragina Khachapuri Recipe

Mix and then squeeze the chopped leaves to remove as much moisture as possible.

Squeezing Beetroot Leaves for Chakhragina Khachapuri

Add the crumbled cheese and chopped beetroot leaves to a mixing bowl.

Cheese and Beetroot Leaves for Chakhragina Khachapuri

Use your fingers to mix the beetroot leaves and cheese.

Mixed Beetroot Leaves and Cheese for Chakhragina Khachapuri

Place one of the balls of dough onto a flour-dusted preparation area.

Ball of Dough for Chakhragina Khachapuri Recipe

Use the palms of your hands and your fingers to flatten the ball of dough into a circular shape that is about 1 cm thick.

Shaped Dough for Chakhragina Khachapuri Recipe

Add a quarter of the cheese and beetroot leaf mixture.

Filling for Chakhragina Khachapuri

Carefully fold the edges of the dough over the mixture and seal by pressing the edges together.

Sealing the Chakhragina Khachapuri

Pinch the top together to fully seal the dough.

Sealing the Dough for Chakhragina Khachapuri

Use your fingers to very carefully flatten the dough until it is circular – see picture below.

Flattening the Filled Dough for Chakhragina Khachapuri

Repeat the filling and flattening process for all 4 dough balls. When you are ready to cook, add a filled dough to a large pan and use your palms and fingers to further flatten the dough until it spreads out and fills the bottom surface of the pan. The dough should be quite thin. Cook on an medium heat for 5-7 minutes, then carefully turn it over and cook for a further 5 minutes. Repeat the process to cook each khachapuri.

Filled Chakhragina Khachapuri Ready for Cooking

Serving: Brush the top of the khachapuri with butter and serve immediately.

Chakhragina Khachapuri Ready for Serving

Chakhragina Khachapuri Ready for Serving_2

Enjoy your Chakhragina Khachapuri!

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5 Responses to “CHAKHRAGINA -OSSETIAN KHACHAPURI”
  1. Giving this one a try today! Is that ‘add yeast milk, water’ to mean milk and water or yeast milk/water? do I add milk and water?

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  1. […] used the recipe and step by step photos from the Georgian recipes section of the blog but I found I really had to think about what I was doing, re read many of the […]

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