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Cheese cake on kefir with cottage cheese in a pan

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975
Kitchen World
Calorie content 216.8 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 12.5 g
Fats * 13.8 g
Carbohydrates* 26.5 g
* per 100 gr. product
Cheese cake on kefir with cottage cheese in a pan
Content

This is a great baking option if you want something tasty but not sweet. Also, such cakes are convenient to prepare in case of unexpected guests. They will especially appeal to lovers of cheese - there is a lot of it in flat cakes. The cheese in the dough melts well when frying, but does not spread, but perfectly forms an attractive golden crust. If the cakes are not hot, the crust becomes very tender and juicy after reheating - a great advantage of the cheese addition.

Ingredients

Cooking process

step 1 out of 11
Knead the dough. To do this, put kefir in a wide bowl. We break an egg to it. Shake everything together until smooth, add baking soda, salt, granulated sugar and mix again.
step 2 out of 11
Rub hard cheese on a coarse grater. Pour the resulting cheese shavings into the kefir-egg mixture and mix.
step 3 out of 11
Finally, sift the flour and pour it into the liquid cheese-kefir mixture.
step 4 out of 11
Knead the dough. Its final consistency should be firm but soft, by no means tough. The dough should not stick to your hands. We roll the dough into a round ball, cover it with a towel and leave it on the table while we prepare the filling for the tortillas.
step 5 out of 11
While the dough is resting, prepare the filling. Put the cottage cheese in a separate bowl. Of course, it is better if it is fatter - 9% -12% fat. Peel the garlic and pass it through a press or rub it on a fine grater. Wash the dill and parsley greens, dry them and chop finely with a knife. Pour the chopped greens to the cottage cheese.
step 6 out of 11
We also add sour cream, salt, black pepper, red pepper, cumin and marjoram to taste. Rub everything thoroughly with a spoon so that all the ingredients mix well.
step 7 out of 11
Sprinkle the working surface with flour. Divide the dough into equal parts about the size of an egg. We roll each part into a bun and roll it into a cake with a rolling pin. The thickness of the cake is three to four millimeters. Put the curd filling on the edge of the cake.
step 8 out of 11
Raise the free edge of the cake and cover the filling. Tightly pinch the junction of the edges with your fingers. Use a rolling pin to lightly pass over the surface of the cakes to flatten them and help distribute the filling.
step 9 out of 11
Pour a small amount of odorless vegetable oil into the pan. We warm it up to a hot state. Maintain the temperature of the slab medium-low. Put the cakes in a skillet and fry them for a couple of minutes on each side until golden brown. The surface of the products is well reddened, the crust turns out to be crispy.
step 10 out of 11
Remove the finished hot cakes from the pan and put them on a paper towel. It will absorb excess oil after frying.
step 11 out of 11
Then place the tortillas on a serving plate and serve. Store the cooled cakes in a sealed container in the refrigerator and heat them in the microwave before use.

Bon Appetit!

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