Curd Cake on Kefir (in a Pan)
by Editorial Staff
An uncomplicated dish that at the same time resembles a cottage cheese casserole and khachapuri. Such a tortilla on kefir is very versatile – it is both a quick hearty breakfast, and an excellent addition to a meat dish for lunch, and a simple light dinner that will perfectly harmonize with vegetables.
Cook: 40 minutes
Servings: 4
Ingredients
- Cottage cheese – 300 g
- Kefir – 250 ml
- Wheat flour – 200 g
- Egg – 1 pc.
- Soda – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Butter (for frying) – 20 g
Directions
- Drive an egg into a bowl, add kefir and soda. Using a mixer, mix the ingredients until smooth.
- Sift the flour into the resulting egg-kefir mixture, add salt. Mix well with a spatula or spoon.
- Add cottage cheese and mix again. The curd dough should have a viscous consistency, approximately like a pancake.
- Melt a piece of butter in a large skillet over a minimal heat. Put the curd dough there and flatten. Cover with a lid and leave for 15 minutes, without increasing the intensity of the fire.
- After 15 minutes, the cake must be turned over to the other side. Since it is large, so as not to spoil the appearance, I took a second pan (to get beautiful stripes on the surface of the cake, I chose a grill pan, but this is not necessary) and gently turned the cake over onto it. If another pan of the correct size is not available, you can use two scoops or gently turn the cake over with a plate. We continue to fry the cake over low heat under a closed lid for about 15 minutes.
- Put the curd cake on kefir on a flat dish and, if necessary, keep it perfectly in shape, and let it cool completely.
- Cut the cooled golden tortilla into portions, arrange on plates and serve with fresh vegetables or eat it just like that.
Bon Appetit!
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