Veal chakapouli and khachapuri with cottage cheese
Today we have a Georgian breakfast, which will successfully become both lunch and dinner! We are preparing veal chakapuli with tarkhun and tkemali, as well as quick Adjarian khachapuri with cottage cheese!
Ingredients
| CHAKAPULI: |
| veal 400 g |
| onion 1 pc |
| cilantro 1 bunch |
| tarragon 1 bunch |
| dill 1 bunch |
| green onion 1 bunch |
| tkemali sauce 3-4 tbsp. |
| white dry wine 200 ml |
| water |
| vegetable oil |
| salt |
| pepper |
| HACHACHAPURI: |
| ready-made puff pastry 1 package |
| cottage cheese 300 g |
| quail eggs 4 pcs |
Instructions
Step 1
Cut off all the foils from the meat and cut the veal into small pieces.
Step 2
Cut the onion into half-rings and place in the bowl of the multicooker, adding a little vegetable or olive oil. Add the prepared meat to the onions.
Step 3
Chop the herbs: tarragon, cilantro, dill and green onions. Add everything to the meat, pour in wine, tkemali sauce, a little water, salt and pepper to taste. Turn on the "Stewing" mode and cook for 1 hour.
Step 4
While the chakapouli is stewing, prepare khachapuri. Cut the dough into two parts and place on a baking tray with parchment paper. Place the cottage cheese and seal the edges. Beat quail eggs into the curd (2 eggs for each khachapuri), salt and bake in the oven for 20-25 minutes.
Step 5
Serve the chakapouli together with the khachapuri.
