Georgia
Zarmatsi Khachapuri
The quick pan version of khachapuri: curd cheese, grated cheese and herbs
30 min·4 servings
curd cheese
Fresh, unripened soured-milk cheese, white, creamy to slightly crumbly and mildly tangy.
In German-speaking countries quark is in every chilled aisle; in English-speaking countries look in larger supermarkets, in Eastern European or Russian shops (as tvorog), or for farmer's cheese. For fillings and doughs the drier, crumbly low-fat kind usually works better than the creamy one.
Substitute:
Cottage cheese, well drained and pressed through a sieve, comes closest; ricotta also works but is milder, sweeter and wetter, so some of the tang is lost.
Used in · 1 recipe