Cottage cheese casserole:
Prepare the Kamado BONO grill for indirect cooking, light the charcoal with a starter, place the stainless steel grates, and put a flat baking stone on top. Wait until the temperature rises to 180°C.
Partially close the upper and lower air vents to maintain a stable temperature.
Whisk the eggs with sugar until fluffy.
Mix semolina with sour cream.
Combine all ingredients and mix with a mixer for 5-7 minutes.
Pour the mixture into a butter-greased baking dish.