Composition / ingredients
Step-by-step preparation
Step 1:
Cut the cheese into strips and put them in enameled dishes. Fill with cold water and cover with a lid, leave the pan for a few hours, depending on how salty the cheese is. Then pour out the water, squeeze out the cheese and put them in another bowl. Add 2 eggs and mash the cheese well. Divide the cooked cheese into four parts. If the cheese is unsalted, skip the step with soaking.
Step 2:
Preparing the dough for Khachapuri in Georgian. In milk or matzoni, add salt, eggs and whisk, then mix it all with wheat sifted flour, and knead the dough, but not steep.
Step 3:
Divide the finished dough into 4 parts and roll them out.
Step 4:
Evenly distributing cheese on each of them
Step 5:
And pinch the dough.
Step 6:
Preheat the cast iron pan
Step 7:
And bake the khachapuri first with the seam down, and then when it is browned, turn it over, bake the Khachapuri under the lid. The time spent on cooking is approximately 40 minutes.
Step 8:
Bon appetit!
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Camembert cheese with 50% fat content - 291 kcal/100g
- Moobacher cheese - 350 kcal/100g
- Saint-agur cheese - 369 kcal/100g
- Sirius Camembert cheese - 294 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
