ХАЧАПУРИ на кефире (Бринджула). Очень быстрый рецепт хачапури
ХАЧАПУРИ на кефире (Бринджула). Очень быстрый рецепт хачапури! is a medium Georgian recipe that serves 4. 350 calories per serving. Recipe by КУХНЯ С АКЦЕНТОМ on YouTube.
Prep: 30 min | Cook: 20 min | Total: 1 hr 5 min
Cost: $7.41 total, $1.85 per serving
Ingredients
- 250 ml Kefir (room temperature)
- 100 ml Water (room temperature)
- 200 g All-Purpose Flour (for the dough, sifted)
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Granulated Sugar
- 200 g Cream Cheese (softened, room temperature)
- 150 g Mozzarella Cheese (shredded, firm)
- 100 g Imeretian Cheese (or feta, crumbled)
- 1.5 tbsp All-Purpose Flour (for the filling, helps absorb moisture)
- 2 large Eggs (beaten)
- 30 g Unsalted Butter (softened, for greasing pan and parchment)
Instructions
Mix dough base
In a mixing bowl combine kefir and water, stir until fully blended. Add baking soda, salt and sugar, then gradually whisk in the flour until a thick, smooth batter forms.
Time: PT5M
Rest the dough
Cover the bowl with a clean kitchen towel and let the dough sit for about 15 minutes. The baking soda will react, creating a light, airy texture.
Time: PT15M
Prepare the cheese filling
In a separate bowl combine cream cheese, shredded mozzarella and crumbled Imeretian (or feta) cheese. Sprinkle the 1½ tbsp flour over the mixture, add a pinch of salt, then pour in the beaten eggs. Mix thoroughly with a spatula until the cheese is evenly coated and the mixture is cohesive.
Time: PT10M
Preheat the oven
Set the oven to 180 °C (350 °F) and allow it to fully preheat.
Time: PT5M
Temperature: 180°C
Grease the baking surface
Lay a sheet of parchment paper on the baking sheet. Using a pastry brush, spread a thin layer of softened butter over the parchment and the edges of the sheet.
Time: PT3M
Shape the dough
Pour the rested dough onto the prepared parchment. With a spatula, spread it into a uniform rectangle about 1.5 cm (½ inch) thick, leaving a small border around the edges.
Time: PT5M
Partial bake the crust
Place the sheet in the preheated oven and bake for 10 minutes, or until the surface looks set but not yet golden.
Time: PT10M
Temperature: 180°C
Add the cheese filling and finish baking
Remove the partially baked crust. Evenly spread the cheese filling over the surface, reaching the edges. Return the sheet to the oven and bake for an additional 12 minutes, until the cheese is bubbling and the top is golden brown.
Time: PT12M
Temperature: 180°C
Cool and serve
Allow the Brindzhula to rest for 5 minutes before cutting into squares or wedges. Serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 30 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Kefir: Greek yogurt, buttermilk
- Instead of All-Purpose Flour: Bread flour
- Instead of Baking Soda: Baking powder (1.5 tsp)
- Instead of Cream Cheese: Ricotta, Quark
- Instead of Mozzarella Cheese: Provolone, Low‑moisture mozzarella
- Instead of Imeretian Cheese: Feta, Queso fresco
- Instead of Eggs: Egg substitute, Flax egg (for veg)
- Instead of Unsalted Butter: Margarine
Equipment Needed
- Mixing Bowl
- Whisk
- Spatula
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Mix dough base until smooth
- Rest the dough for proper leavening
- Prepare cheese filling with flour and eggs
- Partial bake the crust before adding filling
- Final bake until cheese is bubbling and golden
Chef Tips from the Video
- Replace kefir with Greek yogurt for a tangier dough flavor.
- Brush the top of the finished Brindzhula with a little melted butter for extra shine and richness.
- For a smoky twist, add a pinch of smoked paprika to the cheese filling.
Troubleshooting
Dough is too sticky and spreads uncontrollably.
Add a tablespoon of flour at a time, mixing gently, until the dough holds its shape.
Filling is watery and runs off the crust.
Stir in an extra teaspoon of flour to absorb excess moisture, or drain any excess liquid from the cheeses before mixing.
Crust does not turn golden; looks pale.
Increase the final bake by 2‑3 minutes or switch the oven to a brief broil at the end, watching closely.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 180 °C oven for 5‑7 minutes.
Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw in the refrigerator and reheat as above.
Room temperature: Not recommended; the bread contains dairy and should be kept chilled.
Make-Ahead Tips
- The dough can be prepared up to 12 hours ahead and kept refrigerated, covered.
- Cheese filling can be mixed a day in advance; keep it covered and refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Brindzhula in Georgian cuisine?
Brindzhula is a historic variant of khachapuri that originated in the Guria region during a period of wheat shortage. Locals ground rice into flour and created this cheese‑filled bread as a resourceful way to enjoy dairy without traditional wheat bread.
What are the traditional regional variations of Brindzhula in Georgian cuisine?
In Guria the original Brindzhula used rice flour and local sulguni cheese. Other regions substitute wheat flour and add Imeretian cheese or feta. Some versions include a thin layer of butter on top before baking for extra richness.
How is Brindzhula traditionally served in Georgia?
It is typically served hot, cut into wedges, and enjoyed as a snack or a light main dish. In Georgian households it is often accompanied by fresh salads, pickles, or a glass of homemade wine.
During which celebrations or occasions is Brindzhula commonly prepared in Georgian culture?
Brindzhula is popular at family gatherings, harvest festivals, and informal celebrations where a quick, comforting bread is needed. Its simplicity makes it a favorite for weekend brunches and casual get‑togethers.
What makes Brindzhula special compared to other Georgian khachapuri varieties?
Unlike the boat‑shaped Adjarian khachapuri, Brindzhula is a flat, thick cheese‑bread with a two‑stage bake that creates a crisp crust and a moist interior. The use of kefir (or yogurt) in the dough gives it a uniquely tender texture.
What are the most common mistakes to avoid when making Brindzhula at home?
Common errors include over‑mixing the dough, which makes it tough, and baking the crust too long before adding the filling, which can dry it out. Also, using too much liquid cheese can cause the filling to seep out; the added flour prevents this.
Why does this Brindzhula recipe use a partial bake before adding the cheese filling?
The initial 10‑minute bake sets the dough’s structure, preventing it from collapsing under the weight of the moist cheese mixture. This step ensures a firm base while still allowing the top to stay soft and fluffy after the final bake.
Can I make Brindzhula ahead of time and how should I store it?
Yes. Prepare the dough and filling separately, refrigerate each for up to 12 hours, then assemble and bake when needed. Leftovers keep in the refrigerator for 3 days; reheat in a 180 °C oven for best texture.
What texture and appearance should I look for when Brindzhula is done cooking?
The crust should be golden‑brown and slightly crisp, while the cheese filling should be fully melted, bubbling, and lightly browned on top. The interior of the bread will be soft and slightly airy.
What does the YouTube channel КУХНЯ С АКЦЕНТОМ specialize in?
The YouTube channel КУХНЯ С АКЦЕНТОМ focuses on simple, home‑cooked recipes from various world cuisines, emphasizing traditional techniques, quick preparation, and clear step‑by‑step demonstrations for everyday cooks.
How does the YouTube channel КУХНЯ С АКЦЕНТОМ's approach to Georgian cooking differ from other cooking channels?
КУХНЯ С АКЦЕНТОМ presents Georgian dishes with a modern, accessible twist—using readily available ingredients like kefir instead of hard‑to‑find matsoni, and explaining cultural backstories while keeping the cooking process fast and straightforward.
Last updated: September 6, 2026
