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Cheese cakes with herbs, on kefir

Author
Cookinero 11 Nov 2022
22890
Cheese cakes with herbs, on kefir

Such cakes under different names (chudu, kutab, etc.) are made in the Caucasus. Great summer food!

How to cook Cheese cakes with herbs, on kefir

Step 1

Cheese cakes with herbs, on kefir

For the filling, remove the hard stems from the greens and finely chop the leaves. Finely chop the green onion. Heat a little butter in a frying pan and fry the herbs and onions in it over low heat, 3-4 minutes. Remove from heat, salt and pepper.

Step 2

For the dough, grate the cheese on a fine grater. Set aside about a quarter for the filling. Add soda, salt and sugar to kefir, mix.

Step 3

Cheese cakes with herbs, on kefir

Pour the sifted flour and grated cheese into kefir, knead the dough. Add vegetable oil, knead until smooth. Cover with cling film and let rest in the refrigerator for 15-20 minutes.

Step 4

Cheese cakes with herbs, on kefir

Pour the reserved cheese into the cooled filling. Divide the dough into equal parts weighing about 40 g. Roll each piece into a cake, sprinkle with herbs, fold in half, pinch the edges and gently roll again.

Step 5

Cheese cakes with herbs, on kefir

Fry the tortillas in a dry heavy-bottomed pan (ideally cast iron) until brown spots on both sides. Grease the finished cakes immediately with oil, stack and keep warm until serving.

Cheese cakes with herbs, on kefir - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute frozen herbs. Use about half the amount of fresh herbs called for in the recipe, as frozen herbs tend to be more concentrated in flavor. Make sure to thaw them and squeeze out any excess moisture before frying them.
A semi-hard cheese like cheddar, Gruyere, or Monterey Jack works well. These cheeses melt nicely and provide a good flavor. Avoid very soft cheeses like ricotta or cottage cheese.
These cheese cakes are best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a dry pan or microwave before serving.
Yes, you can freeze them. Let them cool completely, then wrap them individually in plastic wrap and store them in a freezer bag for up to 1 month. Thaw them in the refrigerator overnight and reheat in a dry pan or microwave.
You can substitute kefir with buttermilk or plain yogurt thinned with a little milk. The consistency should be similar to kefir.
Yes, you can use a gluten-free all-purpose flour blend. Be sure to add a little xanthan gum (about 1/2 teaspoon per cup of flour) to help with binding.
Absolutely! Feel free to experiment with different herbs, spices, or even small amounts of cooked vegetables like spinach or mushrooms. Just make sure the filling isn't too wet.

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