Georgian pastries are special dishes. They are mostly unsweetened. On the contrary, khachapuri, achma, chebureks allow you to have a good meal and even more than satisfy your hunger.
Of course, there is also a sweet pastry in Georgian cuisine. Known dishes such as gata, kada, nazuki. They are made using nuts and dried fruits. After all, there are plenty of them in Georgia.
Unsweetened Georgian pastries are also prepared in Russian homes. A lot of quick-fix recipes were invented. Here are some of them.
Mchadi
To prepare these original cakes, you need only 2 ingredients:
- 3 full glasses of flour (necessarily corn);
- 1.5 cups of cold water.
The flour should be sifted into a bowl, and only then pour water into it. The dough should not be too thick. On the contrary, its consistency is slightly "wet".
In order to form balls of dough, you need to wet your hands. Ready cakes are placed on a hot frying pan with oil, slightly flattened by the palm. The dishes are covered with a lid and baked mchadi.
Serve the dish hot. Often, mistresses add salt and a little ghee to the dough to give additional taste. However, these ingredients are optional. Mchadi and so get soft and tasty. They are used as bread in addition to other dishes.
Khachapuri
Khachapuri is a dish that Georgian pastries are proud of. The recipes for its preparation are very diverse. There are options with meat, vegetables, and eggs. However, the most popular is the classic khachapuri with cheese. You can cook it at home. To do this, take:
- a pack of butter;
- a glass of yogurt (yogurt);
- salt;
- half a small spoon of soda;
- flour;
- 700 grams of cheese (preferably unsalted);
- 2 eggs.
First, the filling is prepared. Cheese is passed through a meat grinder and mixed with eggs. Only then can you start preparing the dough:
- Melt the butter.
- Mix it with yogurt, salt and soda.
- Add flour until soft dough is obtained.
- It is divided into 8 parts.
- Each rolls into a cake (very thin, in the form of a circle).
- The filling is laid out on one, the second closes everything from above, the edges are carefully pinched.
- The remaining dough is formed similarly.
- Now khachapuri can be fried in oil in a pan until this Georgian pastry gets a golden hue.
Achma
Georgian pastries are also famous for their achma, or pie, which is prepared from a large number of layers of dough and cheese filling. There are many different recipes for this dish. You can make lazy achma, which is made from pita bread. It will require:
- greens;
- 0.5 l of kefir;
- 50 grams of butter (butter);
- 2 eggs;
- thin pita bread;
- 250 grams of cheese (you can take suluguni or Adyghe or a mixture of them).
It’s easy to make Georgian cheese pie:
- Beat eggs with kefir, add chopped greens to the mixture.
- The cheese is rubbing.
- Now the slow cooker is greased with oil, pita bread is laid on the bottom (its edges should be raised).
- What is left of pita bread needs to be torn into small pieces. They are dipped in a whipped mass and laid out in a slow cooker.
- Then pour some cheese.
- Then again come moistened pieces of pita bread, and cheese on them.
- This is repeated until the grated cheese comes to an end. But it is worth considering that the last layer must be cheese.
- Now the raised edges of the pita bread need to be tucked, thus covering the cheese filling on top. From above, the whole cake is poured with kefir residues, and small pieces of butter are laid on it.
- Achma is baked for 40 minutes.
- Then it should be turned over and baked for another 20 minutes. Cheese flavor guaranteed!
Any Georgian pastry (photo confirms this) looks incredibly appetizing! Therefore, she is loved all over the world. No wonder there are many Georgian restaurants in every country.