- Nyias lavash - 3 pieces
- Qe - 4 Daim (1 rau lubrication)
- Nyuaj cheese - 150 Grams (gouda, Kostroma, Lavxias, yam nyuaj cheese)
- Suluguni - 400-500 Grams
- Kefir - - Qhov Chaw
- ntses "qej" - - Mus saj
- Dub kua txob, zaub - - Mus saj
Nyob rau hauv ib tug tob phaj, whisk peb qe, ntxiv kefir thiab qej sauce (piv txwv li, Heiniken). Tag nrho cov zoo whisk. Nyob rau hauv lub tov, ntxiv finely tws zaub, thiab ncuav nws rau hauv pre-grated cheese. Peb sib tov zoo, qhov loj tshaj plaws yog tias cov kua yog txaus, yog li koj yuav tsum ncuav kefir rau hauv qhov sib tov ntawm qhov muag. Nyob rau hauv daim ntawv roj (lauj kaub), peb kis tau pita khob cij kom cov npoo dai ntawm nws. Tshaj tawm nyias txheej ntawm cov sib tov nrog cheese thiab ib tug zoo kua txob (tsis txhob txob kua txob - nws yog ib tug Georgian zaub mov). Peb npog nws saum toj no nrog lwm lavash. Los ntawm saum toj no kis lwm txheej ntawm cheese txhaws thiab npog cov npoo ntawm qhov nqaj pita qis. Ntub lub qe qe. Peb tshem tawm cov ncuav mog qab zib (180 degrees) rau 20 feeb, Tom qab ntawd peb muab tshem tawm, nphoo nrog Gauda grated thiab muab tso rau hauv qhov cub ntawm 220 degrees, kom txog thaum lub xim av daj.
Cov Haujlwm: 8-9