Khachapuri with pumpkin

How to look khachapuri for anybody is not a secret, what they taste, too many know, but about varieties of khachapuri, in addition to the dish with cheese, know far from many, but there are. Today, we will talk about the less popular, but from no less tasty interpretation of the Caucasian dish - khachapuri with pumpkin.

Khachapuri with pumpkin on matzoni

Traditional khachapuri have dough on a sour-milk basis, and usually as such a base stands matzoni. For lack of a national dairy product, you can replace it with ordinary yogurt , or kefir.

Ingredients:

For the test:

For filling:

Preparation

Let's start cooking with the dough. In this recipe, we will use a yeast-free dough, which in the end turns out to be more brittle and crispy. If you prefer a soft dough, then take a recipe using yeast, which we will introduce below. So, for the dough, we mix the matzoni with one chicken egg, add a pinch of salt. Gradually pour the sifted flour, knead the soft dough, which will not stick to your hands. We put the dough in a bowl and leave to rest for a while, while we are engaged in stuffing. For the filling of pumpkin bake in the oven watering the slices of the fruit with vegetable oil and sprinkling with salt and pepper. We clean the pumpkin with a blender and let it cool down completely.

The dough is divided into balls of approximately the same size (the size of the ball is directly proportional to the size of the khachapuri itself). Each ball is rolled into a thin flat cake, each khachapuri will need 2 such cakes. On the bottom cake distribute the pumpkin mass, not reaching the edge of 1 cm, cover the filling with the second cake, and the edges are spliced.

In a frying pan, we warm up the vegetable oil, fry khachapuri from both sides to a golden color.

Khachapuri with pumpkin from yeast dough

Ingredients:

Preparation

We sift the flour with a slide on the table, in the center of the hill we make a "well", in which we pour warm kefir and fall asleep dry yeast. We wait until the yeast begins to foam, and drive in two eggs. We add a good pinch of salt in the dough and gently knead it, picking up the flour from the edges to the center. Cover the dough with a damp towel and leave in a warm place for 2 hours. When proofing the dough, do not forget to knead it at least 2-3 times for the entire time.

While the dough is suitable, go to the filling: pumpkin three on a small grater and outlive excess fluid. Lay out the pumpkin in a saucepan, fill it with sugar and ground walnut, mix and stew until soft.

The dough is rolled into a thin layer, put the filling into the center and splint the edges of the dough to the center. The resulting lump is rolled to a thickness of 1 cm.

Bake ready khachapuri at 200 degrees before blanching, and then grease with butter.

Fast khachapuri with pumpkin and cheese

Ingredients:

Preparation

Pumpkin and cleanse the seeds, rub on a large grater, along with Ossetian cheese. Add in the filling chopped cilantro, salt, pepper and 2 egg yolks.

Puff pastry roll out a thick layer and put in the center of a lump of pumpkin-cheese filling. We select the edges of the dough with a bag and roll the resulting ball into a flat cake about a centimeter thick. Fry khachapuri until golden in vegetable oil.