Real Imeretian Khachapuri: A Recipe With A Photo Step By Step, How It Differs From A Megrelian Dish

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

We lay a generous table: we bake khachapuri in Imeretian style

Among all varieties of khachapuri, the Imeretian recipe is the most common. A hot, ruddy tortilla stuffed with cheese will turn an ordinary everyday meal into a holiday. In Georgia, this dish is affectionately called imeruli.

Features of the Imeretian khachapuri recipe

Imeruli is often confused with another Georgian regional dish - Megrelian khachapuri. Indeed, there are similarities between them. But the differences are as follows:

• imeruli is cooked exclusively in a pan, and not in the oven;
• only yeast-free dough with yogurt or water is used;
• all imeruli filling is inside the flatbread, and Megrelian khachapuri also has an outer layer of cheese.

Megrelian khachapuri is eaten extremely hot, but imeruli can be taken with you on the road and consumed cold

Traditional imeruli recipe

To prepare the dough, you will need a special product - yogurt. In this case, the cake will turn out to be tender and slightly flaky.

Matsoni is a Georgian fermented milk product

Products for one cake:

• 100 g yogurt;
• 2 eggs;
• 220-250 g flour;
• 1/2 tsp salt;
• 100 g suluguni;
• butter.

Recipe:

1. Mix yogurt and egg. Add salt.

   

   Egg matsoni - the basis for the classic imeruli recipe

2. Sift flour.

   

   Sifting flour makes the dough more elastic and airy

3. Knead a soft dough and let stand for 15 minutes.

   

   The main thing is not to knead the dough for khachapuri, otherwise the cake will turn out tough

4. Grate suluguni.

   

   Suluguni is required without foreign additives and dyes

5. Add the egg. Stir.

   

   If the egg has a bright yolk, then the filling will turn out to be more appetizing.

6. Knead the dough with your hands into a cake. Lay out the filling.

   

   Spread the filling with an indent from the edge of the cake about 1.5-2 cm

7. Now you need to collect the edges of the cake towards the center.

   

   When forming imeruli, try not to tear the tender dough.

8. Pinch the edges.

   

   Seal the filling tightly inside the khachapuri imeruli so that it does not leak out during frying

9. Turn the dough ball into a flat cake, kneading the khachapuri with your hands.

   

   Imeruli must be formed with extremely neat movements, otherwise the filling will break through the dough and the dish will be spoiled

10. Fry khachapuri in a preheated frying pan without oil for 7–8 minutes on each side.

    

    Fry khachapuri imeruli over low heat

11. Serve the finished dish hot, greased with butter.

    

    Khachapuri imeruli - a quick and very tasty dish of Georgian cuisine

Video: khachapuri imeruli on kefir

After traveling to Georgia, we often prepare Georgian cuisine. Guests are always surprised at such a treat and willingly taste new recipes. Khachapuri in Imeretian style is our favorite dish. It is perfect for an appetizer for a festive table, and as a hearty breakfast.

Cooking Imeretian-style closed khachapuri is not at all so difficult. Knowing the exact recipe and some tricks, you can pamper your family with a Georgian dish or surprise guests with your culinary skills.