Preparation: Step 1
-
Turn on the oven for warming up 180 degrees. Prepare a baking sheet. To do this, it must be covered in advance by a sheet of parchment.
Prepare all products. For the recipe, I used cottage cheese in briquettes. It already has a delicate, homogeneous texture, which can significantly reduce the time to prepare khachapuri. You can also use the usual crumbly cottage cheese, but in this case it will need to be wiped through a sieve or break through with a blender. We need a slightly viscous, homogeneous texture. The fat content of cottage cheese, in this case, does not matter. Choose to your taste and preferences.
-
Step 2
Put cottage cheese in a deep bowl. Grate the cheese on a large grater. You can use any cheese that melts well and has good crash. Mozarella and Suluguni are also perfect. Add 100 grams of grated cheese to cottage cheese. Salt. Gently separate the yolks from proteins. Try to make the yolk go whole. Remove the yolks to the side, and add proteins to cottage cheese.
-
Step 3
Rinse and dry parsley well with a paper towel. With the help of a knife, finely chop the greens. Add parsley to the curd mass. Pour rice flour on top and mix everything thoroughly.
-
Step 4
Divide the curd base into two parts. Put one part on a baking sheet in advance. With your hands, form a boat, making a small recess in it. Also make with the remaining cottage cheese. Thus, you will get two Khachapuri boats. Add 0.5 tsp in each boat. spices. In this recipe, I used a mixture of Georgian spices. You can take spices at your discretion and taste.
-
Step 5
The remaining cheese is divided into two parts. Put each part in boats from cottage cheese dough. Put a baking sheet with khachapuri in the middle of the oven heated to 180 degrees. Bake khachapuri for 25-30 minutes.
-
Step 6
Get a baking sheet with khachapuri from the oven. A fork in each boat make a small recess. Add the yolk to this recess. Remove the baking sheet from Khachapuri back into the oven. Bake for another 5 minutes.
-
Step 7
Serve khachapuri hot. Inside, the yolk will remain liquid, and under the crust there will be viscous cheese. Stir the cheese with a yolk with a fork and enjoy. PP Khachapuri without gluten are ready. Bon appetit!
