This healthy cottage cheese khachapuri gives the beloved Georgian cheese boat a lighter, protein-packed makeover. A tender whole-grain crust holds a melty suluguni filling, finished with a golden runny yolk. If you enjoy Georgian cheese breads, you will love our High-Protein Cheese Khachapuri Boats and Cottage Cheese Khachapuri with Mozzarella and Tomatoes.
Ingredients
- 180 g (6.3 oz) cottage cheese (for the dough)
- 120 g (4.2 oz) whole-grain flour
- 2 eggs (whites for the dough, yolks for topping)
- 1 tbsp oil
- 3 g (1/2 tsp) baking powder
- Salt to taste
- Pinch of sweetener
- 2 tbsp sour cream (for the filling)
- 120 g (4.2 oz) suluguni cheese, grated
- Herbs and salt to taste
Instructions
- Mix the oil, cottage cheese, 2 egg whites, and all the dry ingredients (use pasty cottage cheese or rub it through a sieve); knead with damp hands.
- On a silicone mat, shape two ovals, tucking the grated cheese into the edges.
- Spread the centers with sour cream, herbs, and the remaining cheese.
- Bake at 200C (400F) until golden, about 15-20 minutes; add the yolks on top for the last few minutes for runny yolks.
Tips
- Use pasty cottage cheese or rub it through a sieve for a smoother, more elastic dough.
- Knead with damp hands to prevent the dough from sticking — do not add extra flour.
- Add the yolks in the last few minutes of baking so they stay gloriously runny.
For more high-protein baking ideas, explore the recipes on Allrecipes and the USDA food-safety guidelines for eggs and dairy.
Nutrition (per 100 g): 175.7 kcal | Protein 17.4 g | Fat 6.6 g | Carbs 14.9 g