Khachapuri with cottage cheese
4 servings
60 minutes
Khachapuri is a famous Georgian cheese pie, a symbol of hospitality and culinary art of this sunny country. In this recipe, cottage cheese dough is used instead of traditional yeast dough, giving the pastry tenderness and lightness. The filling of sulguni or bryndza cheese, seasoned with egg and sour cream, offers a rich creamy taste with spicy garlic notes. Baked to a golden crust, these khachapuri become a true treat for any occasion – whether it's a family dinner or a festive table. They can be served hot, enjoying the stretchy cheese, or slightly cooled with fragrant herbal tea. This dish perfectly embodies the Georgian culinary philosophy – simplicity combined with rich flavor and heartfelt warmth.
1
Mix cottage cheese with melted butter, add a pinch of baking soda extinguished with lemon juice or vinegar, sugar, and 1 egg. Add 1.5 cups of flour to the resulting homogeneous mass and knead the dough.
- Curd cheese (tvorog): 250 g
- Butter: 150 g
- Baking soda: pinch
- Sugar: 0.3 tablespoon
- Chicken egg: 3 pieces
- Wheat flour: 1.5 glass
2
For the filling, grate the cheese (preferably Georgian sulguni or brynza), mix it with 1 egg and a spoon of sour cream, and add finely chopped garlic.
- Cheese: 200 g
- Chicken egg: 3 pieces
- Sour cream: 1 tablespoon
- Garlic: 1 clove
3
Divide the dough into 8 parts and roll them into round flatbreads. Place the filling on the bottom flatbread, fold the edges of the top flatbread under the bottom one. Brush the top with egg and poke it in several places with a fork. Bake for 45 minutes in the oven at 200 degrees.
- Chicken egg: 3 pieces
