There is no single recipe for khachapuri, for example, there is no only correct recipe for Ukrainian borsch, khachapuri is baked in the form of a circle and in the form of a boat, traditionally khachapuri is a cheese-free cheesecake, but cheese is put in different regions in different regions. And besides, someone invented recipes from pita bread, having decided to himself and others to make life easier in the kitchen, we present two such recipes to you.
The recipe for lazy khachapuri from lavash with cottage cheese and cheese in a frying pan
Ingredients:
- lavash thin - 400 g;
- cheese hard - 150 g;
- cottage cheese - 150 g;
- egg - 1 piece;
- sour cream - 1 ½ tbsp. spoons;
- vegetable oil - 20 g;
- dill - 1 bunch.
Preparation
For the filling, stir the curd with a fork, grate the cheese on a grater. Cottage cheese should be not watery, but friable, dryish, but at the same time quite fat. Cheese can be selected as ordinary Russian, and mozzarella or smoked suluguni, all of your choice and taste. Cottage cheese, but do not forget that the cheese can be salty and mix everything together. Then add the sour cream and mix well, then enter the egg and mix again thoroughly. Dill wash and dry in a towel, then chop as small as possible and add to the cheese-curd mixture and again scrupulously and thoroughly mix.
Lavash for cooking should be fresh, soft and not break. If it is dry, it can be sprinkled with water and put in a towel for 20 minutes. The pita bread should be cut into rectangles 10 cm by 15 cm and the billets are disposed. Spread on them stuffing so that it is located on a strip with one short side of the pita and occupies only one third of the rectangle, and this strip of filling should not reach 1 cm to each edge of the pita bread. After that you just need to twist the lavash roll with stuffing and slightly flatten it, but without squeezing the stuffing. Put the khachapuri in the oiled and slightly heated pan and fry until golden brown.
Khachapuri pita bread with cheese
Ingredients:
- lavash thin - 3 pcs .;
- cheese hard - 150 g;
- Adyghe cheese - 150 g;
- egg - 2 pieces;
- kefir - 1 glass;
- salt - ¼ tsp.
Preparation
In a frying pan (only without a handle) or in the oven mold, pour the pita bread, the edges should go up 5 centimeters above the mold, the rest can be cut. Cut 2 laps from the pita bread with the diameter of your baking dish or frying pan. On the first layer of pita bread, put some crushed hard cheese, and from above place one of the cut circles. In a bowl, connect