Khachapuri, which will be discussed below, is, let's say, the transformed recipes of traditional Georgian cheese cakes. Over time, many cooks try to simplify their lives in the kitchen, without losing taste and quality. And some people do it.
Lazy Khachapuri with cheese in a frying pan - recipe
This is exactly the fastest recipe for khachapuri, it is certainly for lazy, but it turns out to be insanely delicious.
Ingredients:
- Adyghe cheese - 200 g;
- eggs - 3 pieces;
- sour cream - 1 glass;
- flour - 75 g;
- dill - ½ pencil;
- parsley - ½ beam;
- salt - 10 g;
- vegetable oil - 20 g.
Preparation
Grease thoroughly and dry it, then chop it rather finely. Grate the cheese with a grater beforehand. Eggs combine with sour cream and mix well, after which gradually add flour and, without stopping to mix, then, when all the flour is already introduced, add greens and cheese. Spices remain completely at your discretion, and with salt you need to be very cautious at all, it all depends on the cheese, maybe you do not need to salt it. After the mixture has become homogeneous, well-kneaded and without unnecessary lumps, grease the frying pan with oil, using a culinary brush and not forgetting about the sides of the frying pan. Slightly preheating the frying pan, pour in the still liquid khachapuri. By the way, the diameter of the frying pan should be such that the mixture that was in it was not more than 2 cm, otherwise it just will not be fried. On the roasting on one side it takes 10-15 minutes under the lid. Then turn over, close the lid and wait for the same amount.
Lazy khachapuri from lavash
Ingredients:
- lavash thin - 3 pcs .;
- cheese hard - 200 g;
- cottage cheese - 100 g;
- egg - 1 piece;
- sour cream - 40 g;
- vegetable oil - 2 tbsp. a spoon;
- dill - ½ pencil;
- parsley (or coriander) - ½ bundle.
Preparation
Wash the greens and dry, then finely chop. Cottage cheese must be fat and friable, remember it with a fork and mix with finely grated cheese. Now mix everything with sour cream and add the egg, then again, carefully mix everything and afterwards enter the greens. It's not always necessary to salt, it all depends how much salty cheese you bought. Now cut into the same rectangles of pita bread, put one-third of its area, pull back 1 cm on the sides and roll into rolls, then gently flatten each, without squeezing the filling. Fry them on buttered and heated frying pan, under the lid.