Adjarian khachapuri with cottage cheese without yeast

Favorite Georgian dish in a low-calorie version. The dough for it is made from cottage cheese, the filling is traditional - suluguni and egg. The cooking time takes only 40 minutes, and most of it goes to baking. For breakfast, a snack or a light dinner - a great light dish!

katushafin

Recipe author

Adjarian Khachapuri with cottage cheese without yeast

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Composition / ingredients

servings:

For the dough:

Cottage cheese

400

Eggs

Flour

100

Salt

to taste

For filling:

Suluguni

200

Eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 16 g

Fats 34 % 12 g

Carbohydrates 20 % 7 g

203 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare the products for making khachapuri. This quantity is designed for two large khachapuri. I cooked one portion. I advise you to take eggs of a small size, my C0 did not fit into the boat. Cheese is traditionally used by suluguni, but if you have only the usual one available, then take it, it will not be Georgian, but it is also delicious.
Step 2:
Take a bowl, put cottage cheese, egg and flour in it. Add a pinch of salt.
Step 3:
Mix all the ingredients with a fork. You should get a pretty thick dough. I had very thin cottage cheese and a large egg, my dough came out a little thin. It was harder to form, it took longer to bake, it blurred a little, but it still turned out very tasty.
Step 4:
Take a baking sheet, cover it with baking paper. Put the dough on it. Form a boat with sides out of it. It is more convenient to do this with wet hands. Preheat the oven to 200 ° C. Put a baking tray with a boat in it for 10-15 minutes.
Step 5:
While the base is baking, grate the cheese on a fine grater.
Step 6:
The dough should bake until golden brown. Mine took about 25 minutes. So focus better on the appearance. Remove the baking tray with the base from the oven, do not turn off the oven. Pour grated cheese into the middle of the boat. Return the baking sheet to the oven.
Step 7:
Wait for the cheese to melt, it took me about 5 minutes. Remove the baking sheet again.
Step 8:
Use a fork to make a recess in the center of the cheese in the shape of a yolk. Pour the egg in there. It will be more convenient to pre-break it into a separate cup. Since the sides of my boat were blurred, and the egg was too big, the protein no longer fit. I put the yolk with a spoon for accuracy.
Step 9:
Put the pan with khachapuri in the oven again. Wait until the protein turns white. The yolk should only grab on top. Remove the khachapuri from the oven and serve immediately. They eat khachapuri by breaking off a piece of dough with cheese and dipping it into the spread yolk.

I really love khachapuri, I tried this option for the first time. And I liked it! It is prepared quickly, the products are simple, the taste is wonderful. The difference is only in the test. Try it!

To further reduce the calorie content of the dish, use rice flour.

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information in this article !

So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).