Georgian recipe · pies

Khachapuri for the Bride’s Party

grated Adygea cheese with herbs

This month of June, – usually passing by so very fast regadless of the non-stop days with the white nights period, – has so far been quite diverse so far. New job(s), new people, new hope, a loss in the family, and most positively a gain in the family – my sister’s marriage. There has been new food for sure but I just had no time to share it with you. And also as all my jobs require writing and typing away, there’s hardly any time left to devote to my own blog. But here I am again, bringing you even more khachapuri, yes, I’m repeating myself but here are two more recipes for this great cheese pie. And meanwhile…

Dedicated to the just married AND MOST BEAUTIFUL couple

just married

And now 2 photos from the bride’s party, to the right my sister discovering a note in the khachapuri they asked me to bake for her personal ‘quest’ created mostly by the genius on the left:

Sister and Khachapuri with Herbs

Sister and Khachapuri with Herbs

No more photos of this version of khachapuri, they were all eaten and even shared with the driver of the cool white Chaijka car which took us on a journey round my sis’s most cherished places on the Petrogradskaya side of St Petersburg, those which have something to do with the love story of the (already married) couple.

grated Suluguni cheese

{grated Suluguni}

A year agoSome Desserts from Leftovers (featuring berry-nut muffins and Swiss rice tart)

And here is the recipe (I really should start a separate entry on the pies!) – this one is with leavened dough:

Khachapuri with Herbs translated and adapted from – will make at least 7 chewy pies with wonderful dough that keeps great even after freezing and really rolls well. My remarks are in italics.


  • 550 g flour
  • 400 ml 3.2% fat milk, room temperature – I used 2.5% milk
  • 5 g yeast
  • 45 g butter – I used less
  • 10 g sugar
  • 11 g table salt
  • 7 ml vegetable oil
  • 510 g Suluguni cheeseI needed less
  • 170 g Imereti cheese I used white brined cheese, more
  • 1 egg
  • 25 g fresh coriander leaves
  • 25 g dill
  • 25 g spring onions
  • 25 g parsley


Sift 530 g flour in a large bowl, add yeast, salt, sugar, milk, oil and 20 g of softened butter. Mix everything to get a homogeneous mass. You might need to add more water, about 50 ml. Cover the bowl and leave the dough to relax for 30-40 minutes. Divide the dough into 5 portions (I made 7 pies) – these should be used immediately or placed in the fridge (I oiled the dough and placed it in a plastic bag and then put it into the freezer for several days).

For the filling, roughly grate the total amount of cheese, mix it with an egg and add 20 g of butter – you might not need it at all if your cheese is greasy, as the filling is supposed to be rather fluffy (I did not add butter). Separately, chop all the herbs together, add salt if needed.

Roll out each piece of the dough so that you get about 5 mm thick discs. Poke the dough all around the edge of each disc with the help of a skewer, to help release the air.

Place 150 g of the cheese filling and 20 g of the herb filling on each dough disc (as I made 7 pies, the was no weighing, just a blob of this and a bit of that). Gather the dough over the filling and pinch the edges. Dust the pies with flour just a tiny bit and re-roll them so that they are 8–10 mm thick and as large as your pan measures.

Again poke the pies around the edge and bake for 10 minutes in the oven preheated to the maximum temperature. (My pies took a bit longer). These khachapuri are to be served with their tops brushed with melted butter.

Suluguni cheese

See the structure of Suluguni? It should be even more fiber-like, they say the authentic Suluguni cheese should not be even grated, it should be teared apart or smashed.)

Result: These pies were really quite true khachapuri (if we forget that herbs are not to be inside but served WITH the pies), I managed to roll them out right, not like those from my previous post.

Adygea cheese with mint and coriander

This is Adygea cheese – I used it for this tasty Greek recipe of Sfougàto – zucchinis and kefalotyri cheese frittata from


This other khachapuri recipe was not destined for the bride’s party but was equally eagerly eaten at home as a sort of a rehearsal – I needed to make sure a note wrapped in foil would survive baking.) This pie is made with soda dough, also a very good choice if a bit less pliable, just keep an eye on these pies so that they do not burn.

Kefir Khachapuri

{almost succeeded to roll the pie flat – however the leavened dough was more pliable}

Khachapuri on Kefir translated and adapted from – will make lots of small pies with thin dough


  • 700 g flour – I used less
  • 500 g kefir – try natural yogurt or thick buttermilk if you cannot find kefir
  • 1 tsp sugar
  • 1/2 tsp salt
  • 4 Tbsp vegetable oil – I used less
  • 700 g Suluguni cheeseI mixed Suluguni with cream cheese + mashed potatoes + spring onions + pepper, salt, seasoning for potato dishes, oh my: )
  • 100 g butter – I skipped it
  • baking soda


Make soft dough from kefir, sugar, salt, flour and oil, flatten it in a disc. Sprinkle with soda and knead briefly, repeat the process three more times. Dust the dough with flour and cover with plastic foil. Place the bowl with the dough in a warm place for 1–1,5 hours.

Roughly grate Suluguni (see Ingredients above – I made a ‘slightly’ different filling).

Divide the risen dough into 4–5 pieces, roll each one in a rather thin disc. Place some grated cheese and a bit of diced butter (I skipped it) in the middle of each disc. Gather the edges over the filling, pinch. You will get a ‘bag’ which you should then place on the floured surface seam side down and carefully roll it to the size of your pan.

Transfer your pie to a DRY cast iron pan (hm, after desperately trying to scrape the pie off the pan I opted for baking paper for the second pie) seam side down, cover with a lid and bake in a hot preheated oven until the bottom gets slightly browned. Flip the pie over and bake a bit more without the lid. – I did not turn the pie over and baked without cover after the first batch. My pies took about 40 minutes at 200 ‘C. 

Kefir Khachapuri

You’re supposed to brush the hot khachapuri with butter but I did not. They’re alright just plain =)

Result: Salty cheesy pies with just enough of dough and the filling. Probably a less successful recipe in terms of rolling out the pies, cause the dough did not stretch that far as the first recipe with the yeast.

Kefir Khachapuri

{the dough is really thin but this is just how a true khachapuri should be}

grated Suluguni cheese

There’s never enough of khachapuri and cheese!

Happy happy happy days to my sister and her husband, and a very exciting lune de miel!

Will come back soon. As a true Soviet girl I even have my post waiting in a queue! : )



2 thoughts on “Khachapuri for the Bride’s Party

  1. Γεωργία μου, μου τρέχουν τα σάλια!!! Πρότεινε κάποιο γαλλικό ή ελληνικό τυρί για να μπορέσω να τα κάνω κι εγώ!!! ❤

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