Write a comment
PP Khachapuri with cottage cheese
What do you need to know to prepare PP Khachapuri with cottage cheese?
Firstly, the dough is kneaded with cottage cheese and rice flour, with the amount of cottage cheese being 3.5-4 times more. However, rice flour can be replaced with corn or whole grain wheat flour.
Secondly, sugar and any leavening agent should absolutely not be added to the dough, as the khachapuri will simply spread out during baking due to such additives.
Thirdly – cheese of stretching varieties is chosen (suluguni, mozzarella).
Fourth and finally – 3 minutes before the baking ends, a yolk is added to the khachapuri boat, which should set only on the outside while remaining liquid inside.
Preparation time: 40 minutes.
Ingredients
Show ingredients
- cottage cheese – 400 g;
- eggs C 1 – 4 pcs. (1 pc. – for greasing);
- rice flour – 100 g;
- fine salt – a pinch;
- suluguni cheese – 150 g,
- butter for greasing the baking sheet – 15 g;
- fresh herbs (dill and parsley) – a small bunch.
Preparation
- Prepare the ingredients. You can use any fat content of cottage cheese, except for fat-free. You should immediately turn on the oven to preheat to 180 degrees, as in about 5-7 minutes the preparations will be ready for baking.
- Line the baking sheet with parchment paper and, if it is not silicone-coated, generously grease it with butter and set aside for the time being.
- In a separate container, separate 3 yolks from the whites.
- Transfer the cottage cheese to a spacious bowl and add 2 whites, while saving the yolk from the fourth egg for greasing the products.
- If the cottage cheese is pasty, it can simply be mashed with a fork along with the egg whites and salt. If it is granular, you will need to rub it through a sieve or blend it until it becomes a uniform creamy mass.
- Add rice flour to the overall bowl.
- Here, knead the dough with your hands – it will be quite sticky, but it's better not to add more flour to avoid making the khachapuri tough.
- Grate the suluguni for the filling.
- Finely chop the herbs.
- Grease your hands with vegetable oil to prevent the dough from sticking. Divide it into 3 equal parts and shape each into a boat directly on the baking sheet. Make a flat, deep bottom and raised edges.
- Distribute two-thirds of the cheese in the preparations.
- With the yolk set aside for greasing, brush the edges of the boats. Place the baking sheet on the middle rack of the preheated oven.
- After 25 minutes, take out the khachapuri, even though they are not completely ready yet. Do not turn off the oven.
- Use a fork to pull the melted cheese to the side, creating a small indentation for the yolk.
- Carefully place the yolks into each indentation, trying to keep them intact.
- Lightly sprinkle the top with the remaining suluguni and place the baking sheet back in the oven.
- After about 3-4 minutes, the new layer of cheese will melt, and the yolk will be covered with a thin film. The products will be fully ready – they can be taken out of the oven.
This healthy and delicious option of PP Khachapuri with cottage cheese will please everyone without exception. Serve the boats hot, sprinkled with chopped herbs. Khachapuri is eaten by breaking off a piece of the soft cottage cheese dough and dipping it into the egg yolk. The stretching cheese and the intact yolk give the dish a special sophistication.
