Well, here's another of the guests:
Something like khachapuri / hichina. On top of the bubbles - it is generously greased with butter.
Girls, my friend Helen told me about these khachapuriki, and told me to cook it. Well, I baked in a frying pan, and at the same time in a pancake maker.
We need to make yeast dough. I made from mine cold, and my friend makes: 400 g of water, 1 egg, 2 tsp. salt, 1 tbsp. l. sugar, 600 g flour and a little vanilla, 2 tsp. yeast.
Then you need to flatten a piece of dough, like on a pie, and put the filling. Pinch and thin the cake. You can roll it out with a rolling pin. And bake in a dry frying pan, then grease with butter.
Filling:
250 g of cottage cheese, salt, herbs, onion (medium size, finely chopped) and I forgot whether I needed an egg or not, but put one in.
Why do I call it "khachapuriki type", because I have not met such. But, a friend said the name "khachapuri", under which she also got this recipe.
It turns out very tasty, not like khychins, not those khachapuri that I tried.
I made a few things stuffed with potatoes and fried onions - also yummy. I really love this filling.
In a pancake maker and in a frying pan, completely different khachapuriki are obtained. Each is delicious in its own way.
Syrnichki nailed "by eye": homemade cottage cheese, but not fat, 250 grams (how much is left from khachapuriks), 2 eggs (first I put one, then there was a tight mass and I put another one), a pinch of salt and a spoonful of sugar.
If I fry in a frying pan, then on 350-400 g of cottage cheese I put 1 egg, a pinch of salt and 1 full tbsp. l. Sahara. Then I make balls, which I roll generously in flour, flatten into a cake and fry in a mixture of vegetable oil and ghee. It turns out one large frying pan of cheesecakes and cheesecakes DO NOT fall apart during cooking. I take cottage cheese good store 9% fat, it is pretty dry. I used to make it from home, then you need to put a spoonful of table flour, otherwise the cottage cheese melts in a frying pan and floats. In general, everything is envious of cottage cheese.
If I fry salted cheese cakes, then instead of sugar I put red salad pepper (finely chopped), green onion, garlic, salt, a little greenery, and if a very juicy mass is obtained, then I add a drop of flour. But, in principle, if you generously roll the balls in flour, then the syrniki in a frying pan behave obediently.
