BOILED AND FRIED KHACHAPURI

This recipe for boiled and also fried khachapuri is from a Georgian cookery book published in 1909. This dish is rarely prepared these days as the recipe has been largely forgotten. There are several versions, including with or without cheese. The boiled khachapuri can be served with butter, sour cream or a sprinkling of cinnamon and sugar.

Fried ready for serving - Copy

Ingredients: 200 grams of cottage cheese, 1 egg, 50 grams of butter, 100 grams of Imertian cheese (or mozzarella), 230 grams of flour (for the dough and for dusting preparation areas), 1 heaped tbs of sour cream and, salt (amount dependent upon personal preference).

Preparation: Add 200 grams of cottage cheese and one egg to a mixing bowl. Mix thoroughly.

Adding an Egg

Add 100 grams of flour, together with salt (amount dependent upon personal preference). Mix thoroughly.

Adding Flour - Copy

Crumble the Imeretian cheese and add to the bowl, together with 1 heaped tbs of sour cream and 30 grams of butter. Mix thoroughly.

Adding ingredients to mixing bowl - Copy

Add another 60-70 grams of flour and knead the dough, mixing in as much of the flour as you need to make the dough soft but not runny.

Mixing by Hand - Copy

Use your hands to make individual ball shapes from the dough. Add more flour if necessary. Flatten slightly.

Shaping the Khachapuri - Copy

There should be sufficient dough to make 10-12 khachapuri.

Ready for Boiling - Copy

Carefully add the khachapuri to boiling, salty water.

Ready to Boil - Copy

Turn the temperature down and allow the khachapuri to simmer for 5-6 minutes.

Boiling Khachapuri - Copy

Serving: Serve hot, rubbed with butter.

Ready for Serving - Copy

The boiled khachapuri can also be served with sour cream.

Served with Sourcream - Copy

The khachapuri can also be fried after boiling. Add the boiled khachapuri to a pan containing 20 grams of butter and a little oil. Fry on both sides on a low to medium heat. Serve hot.

Fried Khachapuri - Copy

Enjoy your Khachapuri – boiled or fried!

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Comments
3 Responses to “BOILED AND FRIED KHACHAPURI”
  1. Elena says:

    Thanks a lot for sharing this great recipe! I’ll surely try it. But i’d like to make it as much Georgian as possible. What ingredient was at the original recipe instead of cottage cheese? Matsoni or nadughi or something else? Cream is really cream in orinal recipe?

    Plese could you write in English the author and the title of 1909 year’ book. Is it written in Georgian?

    Thanks in advance!

  2. Oh, I also backed it!!:)) my-georgia.de/khachapuri/

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  1. […] turmeric, mainly for the colour.  I served it with rice. Rating: 7/10 overall <br /> Kharsho Khachapuri <br […]



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