Mchadi filled with nadughi cream
30-60 Min
201-500 Kcal

“Kitchen is a way for me to express myself and have close ties  with cooking.

The kitchen is a place where the process is  endless. This is an area where you can be a scientist, an artist or just a good cook. For me, cooking is a tool of  good mood and development, culinary is an inexhaustible source of information, cooking is both a sport and a creative field, where you shall have  the will, vision and taste,  - Lasha Nikorashvili, Z10 Chef.

200 200 gr. nadughi
50 50 ml. sour cream
20 20 ml. orange juice
1/2 1/2 orange zest
30 30 gr. mint
1 1 рinch ground pepper
1 1 рinch salt
step 1
To prepare the filling, mix together the nadughi, sour cream and orange juice, add the orange zest, mint and ground pepper. Mix it all by churning to get a creamy homogeneous mass. Optionally add pomegranate seeds.
step 2
For the mchadi cakes, take the mchadi and bread flour, add salt and knead the dough with lukewarm water. Divide dough into 35 g balls. Flatten each of them into round shapes. Cakes should be 3 mm thick.
step 3
Heat the oil in a saucepan to 180 degrees. Place the mchadi cakes so that they are covered with oil. After a few seconds, the cakes will float up, fold in a cake with the help of a pincers and hold for 10 seconds, then release the pincers and wait until the cake turns golden. Fill the prepared mchadi cakes with the nadughi cream.

How To Serve

For decoration we can use mint and strawberries to taste.