Cheesecakes with Suluguni and Mint
3 servings
20 minutes
Cheese pancakes with suluguni and mint are a harmony of traditional Russian cuisine with hints of Georgian flavor. The delicate cottage cheese combines with spicy suluguni, creating a rich, slightly salty taste that is beautifully complemented by the refreshing aroma of mint. Baked in the oven, the pancakes acquire a golden crust while remaining soft inside. They are served as a standalone dish or with honey and sour cream, enjoying every bite. Historically, cheese pancakes were part of Russian breakfasts, and the addition of suluguni and greens gives them an unusual sound. They are perfect for a light yet hearty meal, surprising with their blend of classic and originality.
1
Grate the cheese and mix it with cottage cheese, one egg, finely chopped mint (or tarragon), and two tablespoons of flour.
- Suluguni cheese: 100 g
- Curd cheese (tvorog): 300 g
- Chicken egg: 1 piece
- Fresh mint: to taste
- Rye flour: 2 g
2
Roll out, shape the cheese pancakes, and coat them in flour.
- Rye flour: 2 g
3
Grease the baking tray with olive oil and bake the cheese pancakes in the oven at 180 degrees.
- Olive oil: 20 ml
