Mchadi filled with nadughi cream

“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.

Preparation Time

0-30 min

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Appetizer

Goes with

Limonati by Borjomi Adjarian Mandarin

Recipe author

Lasha Nikorashvili

Ingredients

Portions :

nadugi

100 gram

Sour cream

25 milliliter

Orange Juice

10 milliliter

Orange zest

1 /4 Piece

Mint

15 gram

Salt

0.5 a pinch

Salt

1 a pinch

step

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

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

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.

Serve

For decoration we can use mint and strawberries to taste.

Comments