Zarmatsi Khachapuri

Ingredients

• 14⅛ ozcurd cheesesemi-fat, mashed smooth or blended
• 4¼ ozhard cheesegrated; sulguni also used
• 3eggfor the mixture
• 2¾ ozwheat floursifted
• 1 tspBaking powdermixed into the flour
• 1 bunchparsleyfinely chopped
• 1 bunchDillfinely chopped (optional)
• 2 clovesgarlicpressed; dried garlic powder as alternative (optional)
• saltto taste
• pepperpepper blend, to taste (optional)
• 2 tbspvegetable oilfor frying in the pan

Method

1. Stir the curd cheese until smooth, or give it a quick blitz in a blender so no grains are left.
2. Grate the hard cheese, wash the parsley and dill, pat them dry and chop them finely, and press the garlic.
3. Beat the eggs with salt, then mix them with the curd cheese and grated cheese until even.
4. Sift the flour and baking powder together over the mixture and work them in, then stir in the herbs, garlic and pepper to taste until the mixture is smooth and homogeneous.
5. Divide the mixture into four portions and shape each one into a thick patty with damp hands.
6. Heat a pan over medium heat, grease it with vegetable oil and lay in the patties.
7. Cover and fry for about 5 minutes, until the top has set, then turn them carefully and fry for another 5 to 7 minutes until golden brown.
8. Serve the patties hot and cut them into pieces at the table.

Tips and variations

Ricotta works in place of the curd cheese, sulguni as the cheese, and in that case a little thyme alongside the parsley. For a spicier version, use a pepper blend and dried garlic powder instead of fresh garlic. You can also turn the patties in flour, brown them in the pan and finish them in the oven; and with lavash the dish takes another shape altogether — spoon the curd-and-cheese filling onto strips of lavash, fold them into thick triangles, turn in beaten egg and fry for 3 minutes per side. Serve with homemade ajika.