INGREDIENTS
- puff without yeast dough(1 package) 500 g
- suluguni cheese 500 g
- butter (or ghee) 50 g
- salt (to taste)
STEP-BY-STEP COOKING RECIPE
Of course, for this dish it is best to knead the classic yeast dough yourself. Well, those who don’t want to bother with their own dough for some reason can take a package of ready-made factory puff pastry. The first step is to defrost the dough if it is frozen. Well, organize the coals in the grill.
Preparing the filling for khachapuri. There are two options: 1) if you have high-quality suluguni (dense, yellow, layered), then simply cut it into blanks - rectangular bars measuring 2.5x2.5x10 cm. This is the best option. 2) either grate cheese (a mixture of Adyghe and Suluguni) on a coarse grater, add a little melted butter; mix and form oblong cheese pieces. Thread the filling onto a skewer.
Puff pastry cut into strips 5 cm wide and roll them out with a rolling pin. Wrap cheese filling on each skewer puff pastry. Pinch the edges. Use a toothpick to make 3-5 punctures in each khachapuri piece.
Fry the khachapuri over very low coals (!) until evenly crusted. Approximately 5-7 minutes. When the juice begins to flow appetizingly, the khachapuri is ready.
To our khachapuri on a skewer you can add the flavors of spicy herbs (tarragon, cilantro, green onions, ... any greens - according to your desire). To do this, you need to lightly moisten the cheese filling, already strung on a skewer, with a damp hand and roll it in finely chopped herbs. And only then wrap the cheese in green powder with dough.
In addition to the usual preparation khachapuri in a frying pan or in the oven - it’s very cool to cook khachapuri on a skewer, on coals, immediately after cooking kebab.
For khachapuri on a skewer you will need
- Flour. 2 glasses.
- Vegetable oil. 50 ml.
- Yeast. 1 teaspoon.
- Sugar. 1 tablespoon.
- Salt. ½ teaspoon.
- Water. Warm. ¾-1 glass.
- Cheese. 200 gr.
- Greenery. Taste.
Cooking khachapuri on a skewer
Let's start with the dough, since it will take about an hour and a half to rise.
Dissolve a tablespoon of sugar in half a glass of warm water. Add a teaspoon of dry yeast, stir and wait for 10 minutes until the yeast comes to life and foam begins to appear.
Sift flour with salt, add about a quarter glass of warm water, vegetable oil and pour the yeast into the flour.
Mix very well soft dough. It should come off the walls, but still stick to your hands. If necessary, add water a little at a time.
Cover the dough with a damp towel and leave in a warm place for about an hour and a half until the dough rises. It will increase in volume by about 2-2½ times.
Finely chop all the greens.
Cut the pieces of cheese into bars and thread the bars onto a skewer. Any semi-hard cheese. Suluguni is very good, but in this case it is not necessary. It just needs to melt well. Sprinkle the pieces of cheese with chopped herbs, pressing tightly.
We knead the dough, tear off a piece and, on a flour-dusted surface, roll it into a rope with our hands, approximately 2-3 cm thick. Then simply use the palm of our hand to turn the rope into a strip of dough, 7-10 mm thick.
We wind the strip of dough onto the skewer, covering the cheese completely and without holes. Seal the edges of the dough around the skewer.
If the cheese is over and there is still dough left, simply roll it onto skewers. It turns out very tasty bread on skewer.
When the kebab is already fried, put the skewers with khachapuri on the grill. It bakes very quickly, you can’t be distracted because it burns instantly.
The dough expands greatly during baking, so leave plenty of space between the skewers.
All, khachapuri on skewer ready. Serve with kebab, fresh vegetables and wine. We invite everyone to the table.
A recipe for making khachapuri on a skewer, a well-known traditional Georgian dish made from cheese and puff pastry, but not quite in the usual shape. Khachapuri on a skewer can be prepared for a birthday or any other special feast to pamper and surprise your guests.
Khachapuri on a skewer. Recipe
Ingredients
- yeast - 5 g,
- salt - 5 g,
- sugar - 5 g,
- water - 200 ml,
- flour - 500 gr,
- Suluguni cheese - 1.5 kg,
- milk - 50 ml,
- 3 eggs.
Preparation
Cut Suluguni cheese (a whole head) into long pieces (weighing 150 grams), 4 cm thick. Prepare ready-made yeast dough or make it yourself. IN warm water dissolve the yeast, add salt and sugar. Add sifted flour and knead into a soft dough.
Additionally, you can look.
Divide the yeast dough into several parts (each weighing 200 grams), roll each part into strips about 6-7 cm long.
Thread each piece of suluguni onto a skewer and wrap it with a long rolled out strip of dough. Brush the top with yolk, previously diluted with milk.
Fry khachapuri on a skewer on the grill, grill or oven at 200 degrees. As soon as the khachapuri is browned and becomes appetizing golden crust, remove from the oven or remove from the grill, grease butter and carefully remove from skewers.
Serve hot. Bon appetit!
After another very pleasant walk with my family in the park, we all wanted to eat well.
The poorly prepared pizzas and hot sandwiches of the even “poorer” establishments in Kharkov’s Gorky Park were not at all attractive.
Although there was still a very trump and permanently working option - Mac, the day was so bright and colorful that we all wanted something new
Having gained patience and a positive mood, we rushed towards Gagarin Avenue to one good barbecue and wine shop, Lavshash
I won’t lie, we’ve been there before and basically knew what we were going to eat :). Pork neck shashlik, veal or lamb lula, sauce and the favorite of our two little Cossacks, Imeretian khachapuri
And now we are already there, and there is a pleasant surprise: there are no Imereti khachapuri: (and in their place there are visually very pleasant long buns. That was them, khachapuri on the grill
It would seem that everything is very simple, yeast dough and a mixture of Caucasian cheeses. But it was the most delicious bun with cheese that I have ever eaten. My wife and children agreed with my opinion
My weakness is for cooking tasty food broke me again :) and I decided, if possible, to please my family and friends with a new product at the next picnic
And then it happened. Summer! Birthday! Picnic! Shashlik!
I won’t languish for long :) here’s the recipe itself
Yeast dough
You can vary here. Or buy yeast dough (puff pastry or not). But I decided to cook it myself :)
- 500 grams flour
- 200 ml milk
- yeast 10 g (I don’t like dry yeast, I always use non-dry ones :))
- 1 large egg
- Salt 1 teaspoon
- Sugar 1 teaspoon
The milk should be warm, about 30 degrees; if it was in the refrigerator, it is better to warm it up quickly, but be careful not to heat it too much, yeast does not like this
Mix the yeast and milk thoroughly, add the egg, sugar and salt and mix too.
Gradually add flour and knead the dough (a mixer will help you :))
Khachapuri
- Yeast dough
- Suluguni cheese 400 grams
- Cilantro or Parsley or Basil or all together or nothing :)
- 50 ml olive oil
- clove of garlic
- whisper of marinade
- a whisper of salt
My little addition that we will use at the very end:) finely chop the garlic (or spade), mix the garlic, mash, butter and salt and let it brew
Cut the head of suluguni into regular pieces (complex word) of a parallelepiped shape 1 cm by 1 cm along the length of the head and carefully thread them onto skewers. Be careful and take into account the size of the grill and the product on the skewer, keep in mind that there will be more dough around the edges of the skewer
Divide the dough into 4 parts and each part needs to be rolled out into an elongated oval, placed on the dough spices, before chopping them thoroughly. Pierce the very edge of the dough sheet with a skewer and simply wrap the dough around the cheese. Try to ensure that the dough lies evenly over the entire surface of the cheese. When baking on a grill, due to different temperatures under and above :), deformation of the dough is inevitable, which will lead to the formation of holes from which cheese will leak out :) wow, difficult
but don’t worry because it won’t all leak out :)
A very important point is to let the khachapuri stand in a warm place so that the dough rises and the buns turn out airy. I used the interior of the car :)
The most difficult part is baking khachapuri on open coals. The coals should be calm. Under no circumstances should you start baking over red coals; the dough will burn instantly. Wait until the coals are covered with a small layer of ash. Scroll the skewers very carefully and do not leave the grill, any mistake will be irreparable :(
15 minutes and your buns are ready :), rosy, hot and very tasty, in some places the cheese will break through the defense of the dough and beautifully flow out where it will be covered with an amazing golden crust :)
Place the buns (there should be 4 of them) on a plate and brush with our garlic butter, the buns will take on an even deeper and more pleasant color
That's all :) a little hassle, but the originality and exclusivity of the dish are worth it :)