Lazurad (Khinkali with Nadugi Cheese and Mint Adjika)
⏳ Time
30 minutes
🥕 Ingredients
3
🍽️ Servings
1
Description
Nadugi is a dairy product similar to cottage cheese but made using a different preparation method. While cottage cheese is made over a longer period and results in curds, nadugi is obtained from the whey left after making Suluguni cheese. It is a rich, nutritious mass, more delicate than cottage cheese, and has a flavor reminiscent of Italian mozzarella. It must be exceptionally fresh and can be stored for no more than two days before it begins to sour.
Ingredients
- Suluguni Cheese - 5.6 oz
- Nadugi cheese - 3.5 oz
- Fresh Mint - 0.7 oz
Step by Step guide
Step 1
Place the Suluguni cheese in boiling water, where it transforms into a pliable mass.
Step 2
Roll the mass into a large circle and cut out three round discs.
Step 3
Submerge the remainder back into boiling water, then pull out the cheese noodles.
Step 4
On one disc of Suluguni, place 1/3 of the nadugi, to which mint and green adjika, prepared using a common recipe, have already been added. Wrap it into a pouch shaped like khinkali.
Step 5
Tie the pouch with the Suluguni noodles – it will resemble a khinkali.
Step 6
Place it on a round plate.
Step 7
Repeat the procedure two more times to make three khinkali. Place the noodles from the Suluguni nearby.
Step 8
Garnish with a sprig of mint.
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