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Cheese cakes on kefir in a pan

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1049
Kitchen World
Calorie content 244 kcal
Portions 4 port.
Cooking time 25 minutes
Proteins * 15.7 g
Fats * 13.8 g
Carbohydrates* 42.3 g
* per 100 gr. product
Cheese cakes on kefir in a pan
Content

Tortillas stuffed with cheese and herbs on kefir dough are a common dish in Caucasian cuisine. They are so tasty and easy to prepare that they have won love far beyond the borders of the Caucasus. The dough is soft, with areas of dense crust, and the filling stretches with strands of melted cheese - this is very tasty. Fresh dill is perfect for the aroma. The tortillas are fried in a dry frying pan, and before serving, they are abundantly greased with butter. You can also grease the cakes with a small amount of garlic passed through a press - this will give the products a characteristic piquancy.

Ingredients

Cooking process

step 1 out of 13
Knead the dough. To do this, place the specified amount of kefir in a bowl. The product can be of any fat content. Add salt, granulated sugar and baking soda. Pour in vegetable oil. Mix everything together with a whisk.
step 2 out of 13
Pour flour in portions and knead the dough with a spoon. When the mass becomes difficult to interfere with the device, we go to work with our hands. Knead the dough with a soft but firm enough consistency. It shouldn't stick to your hands. You may need a little more or less flour than indicated in the recipe - we focus on the described consistency.
step 3 out of 13
We roll the resulting dough into a ball, wrap it with cling film and put it in the refrigerator for fifteen to twenty minutes. After that we take out the dough and divide it into five parts of the same size.
step 4 out of 13
To prepare the filling, rub hard cheese and feta cheese with a fine grater. With the latter, be sure to drain the brine so that excess liquid does not get into the mixture.
step 5 out of 13
Wash the green onion feathers and dill, dry and finely chop with a knife. Pour the prepared herbs into a bowl with cheese and feta cheese.
step 6 out of 13
Mix everything together, add black ground pepper to taste. We visually divide the filling according to the number of dough pieces, so that each cake is subsequently equally filled.
step 7 out of 13
Roll each part of the dough into a bun and roll it into a circle on a floured surface. Put the cheese filling in the center of the rolled layer.
step 8 out of 13
We collect the free edges of the cake at the top above the filling and pinch tightly with your fingers to make a bag.
step 9 out of 13
Turn the bag over with a pinch down and gently press down with the palm of your hand. Then roll it out with a rolling pin into a cake with an approximate thickness of five to seven millimeters. Do not roll out too thin so that the filling does not come out, but we also do not make the cakes too thick.
step 10 out of 13
Heat the pan on the stove until hot. It is not necessary to grease the pan with oil, as we will fry it on a dry surface. Maintain the temperature of the slab medium-low.We lay out the cakes one by one and fry them for a couple of minutes on each side.
step 11 out of 13
The crust will be uneven, and with more or less pronounced ruddy areas. The scones will swell as they are fried.
step 12 out of 13
Remove the finished cakes from the pan, place them on a plate and grease them generously with butter on both sides.
step 13 out of 13
Serve hot immediately after cooking. Store the cooled cakes in a sealed container in the refrigerator and heat them up in the microwave.

Bon Appetit!

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