Khachapuri with meat

A hearty, very tasty dish of Georgian cuisine will please your family! There are several options for cooking khachapuri: fried, baked, open and closed. There are also options for dough, filling and spices, herbs that are part of the filling. Khachapuri is prepared in different ways in different regions of Georgia. I have tried many varieties of khachapuri and I liked them all. I love Georgian cuisine! I bring to your attention a recipe for Georgian cakes-tortillas on yeast dough with meat filling. They are either fried (more often if the dough is not yeast), or baked in the oven. I like the second option more. The main success of the dish is a juicy, fragrant filling and a tender, soft dough. The correct name of this dish is kubdari. Hardly anyone will be indifferent to such a wonderful, fragrant, hearty and very tasty dish!

mom of sweet tooth

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Chicken eggs

Milk

300

Water

300

Flour (the amount of flour is indicated approximately how much it will take depends on the quality of its and other products)

800

Dry yeast

Vegetable oil

Sugar

0.5

Salt

0.5

For filling:

Minced meat

Butter (chilled)

100

Fenugreek (or hop-suneli)

Ground red pepper

to taste

Salt

to taste

For greasing:

Butter

Eggs

Milk

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 9 g

Fats 38 % 18 g

Carbohydrates 44 % 21 g

285 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 2 h

Step 1:
Products for making Khachapuri dough. Take more flour than indicated in the ingredients, with a margin, because it may take more (or maybe less), and it will also be needed for powdering the table when rolling, etc. Sift the flour thoroughly, preferably 2 times. All products should be at room temperature, and water and milk should be slightly warmer.
Step 2:
Take most of the flour, add dry yeast, salt, sugar to it, mix thoroughly.
Step 3:
In a bowl with flour mixture, add egg, milk, mix thoroughly. Pour in water and vegetable oil. Mix until smooth.
Step 4:
Get the batter. Gradually add the flour and continue to mix the ingredients. The main thing is not to shift the flour, otherwise the dough will be heavy, rough.
Step 5:
The dough should turn out soft, not clogged, pliable and gather in a lump. Cover the bowl with a towel and put the dough in a warm place for 40 minutes. - 1 hour to approach. The amount of dough will grow 2-3 times.
Step 6:
Products for making the filling. My minced meat is twisted in a meat grinder. If you chop the meat very finely with a sharp knife, it will be even better. Onions are pre-peeled from the husk, washed. The butter should be from the refrigerator.
Step 7:
Let's cut the onion into cubes, cut the butter into small pieces, add spices, salt. Mix everything until smooth. The filling is ready!
Step 8:
Divide the dough that has come up into several approximately equal parts (I have them - 7 pcs.). Cover with a towel.
Step 9:
Roll out each piece of dough from the middle to the edges, forming a round cake. Without saving on the filling (we take it more), we put it in the center of the tortilla, leaving a free edge for pinching.
Step 10:
Close the tortilla and start rolling it out with your hand. We do it from two sides.
Step 11:
Grease the cake with egg whipped with milk. We put it on a baking sheet, pre-greased with oil, put it in a preheated oven, bake for 20-30 minutes. (depends on the oven) at a temperature of 170-180 degrees.
Step 12:
Ready-made khachapuri with meat still hot is liberally lubricated with butter.
Step 13:
We put the finished tortillas one on top of the other, greasing each with butter, let it cool in a stack. Bon appetit!