Nadughi / hacho (Georgian fresh curd)
A Georgian fresh soft curd of curdled whey, tender and cream-white, with a creamy taste, for nadughi, khachapuri and spreads.
Nadughi / hacho (Georgian fresh curd) is a Georgian fresh soft curd of curdled whey or milk, tender, moist, cream-white, lightly salted or unsalted, with a creamy taste and a light tang. It is mixed with mint and wrapped in thin cheese sheets (nadughi), put into khachapuri, kubdari and khinkali, spread on bread, added to salads and served with fresh herbs and lavash.
Recipes with this ingredient
Gebzhalia is a traditional Georgian dish from the Samegrelo region that impresses with its tenderness and aroma. It is made from young chkhinti cheese, which transforms into elastic suluguni after thermal processing. The filling of Georgian cottage cheese khacho mixed with fragrant mint adds freshness and lightness to the dish. The combination of cheesy dough with herbs creates a refined taste that perfectly complements matsoni. Gebzhalia has a soft, slightly creamy texture and a refreshing mint aroma, making it an ideal cold appetizer. Often served at feasts, it highlights the richness and diversity of Georgian cuisine. This masterpiece of flavor not only delights gastronomically but also evokes warm memories of the hospitality and coziness of a Georgian home.
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