Adyghe cheese is a soft curd cheese, slightly salty, which belongs to pickled cheeses. Relatives of Adyghe cheese are ricotta, cheese, feta cheeses. You can cook a lot of delicious dishes with Adyghe cheese: cheesecakes, pies, casseroles, dumplings, salads, pies, cheese sauces and much more.
In this article, we have selected several recipes for dishes with Adyghe cheese, namely cheesecakes, zrazy, casserole and salad.
How to cook salty cheesecakes from Adyghe cheese
Probably, at least once in your life you have tried cottage cheese pancakes, and even cooked cottage cheese pancakes on your own. In this article we want to tell you how to cook salty cheesecakes with Adyghe cheese. For this dish you will need the following ingredients:
- 350 grams of Adyghe cheese
- 250 grams of cheese
- 1-1.5 cups boiled water
- 300-350 grams of cornmeal (if you can't find cornmeal, use plain flour)
- Finely chopped herbs - optional
- Vegetable oil for frying
Take three deep plates: in the first, mix the flour with water, in the second, knead the Adyghe cheese, in the third, knead the cheese. Combine the contents of the three bowls and mix well, adding water as needed. Add finely chopped greens (optional), mix well again. It is not necessary to salt the dough, since Adyghe cheese and feta cheese are salty cheeses. Form the cheesecakes from the dough with your hands and fry the cheesecakes in a pan with vegetable oil. Salted syrniki with Adyghe cheese are ready! Bon appetit!
How to cook zrazy with Adyghe cheese
- 1 kilogram of potatoes
- 1 medium carrot
- 200 grams of Adyghe cheese
- 70 grams of heavy cream or butter
- Salt, black pepper, chili pepper and other spices to taste
- Greenery
- some flour
For this recipe, the first thing to do is boil and cool the potatoes in their skins, remove the skin and mash them (you can use a blender). Carrots need to be grated on a fine grater, and the Adyghe cheese should be crumbled. Chop greens. Fry carrots in a pan with vegetable oil, then add cheese, salt, seasonings and simmer everything for about 7 minutes. At the end, add cream or butter and greens - your filling for zrazy is ready. Refrigerate the stuffing a little. Add a little flour to the mashed potatoes so that you can make zrazy from the potato mass. Now form from mashed potatoes cake, put the filling in the middle and wrap the cake. Roll the finished zrazy in flour. Zrazy fry in vegetable oil on both sides. Zrazy with Adyghe cheese are ready! You can serve them with sour cream, Turkish yogurt or make your own sauce. Bon appetit!
How to cook potato casserole with Adyghe cheese
There are a huge number of recipes for casseroles. We have already written about how to cook quiche, ziti, lasagna, casserole. In this article, we offer you a recipe for vegetable casserole with potatoes and Adyghe cheese. Very simple and delicious! You will need these ingredients:
- 1 kilogram of potatoes
- 300 grams of Adyghe cheese
- 100 grams of any hard cheese (Dutch, sour cream, maasdamer, etc.) - optional
- 350 grams of sour cream
- 2 garlic cloves
- Greens to taste
- Salt, pepper, turmeric, other seasonings to taste
- 1 tablespoon vegetable oil
Peel potatoes and cut into slices. Divide the potatoes into three parts (you should get three layers of casserole). Add turmeric to sour cream and stir until sour cream acquires yellow. Take a casserole or deep baking dish, grease it with oil and lay out the first layer of potatoes. Sprinkle with herbs and chopped garlic, add a third of sour cream and a third of Adyghe cheese. Make two more such layers. At the end (if desired), you can sprinkle the casserole with hard grated cheese. Preheat the oven to 190 degrees. Cover the casserole with foil and bake in the oven for 35 minutes, then remove the foil and bake for another 15 minutes. Potato casserole is ready!
How to cook a salad with Adyghe cheese
Each hostess knows and knows how to cook at least a dozen different salads. Today we invite you to try another salad - very simple and with affordable ingredients, while being extremely tasty and satisfying. For this salad you will need the following ingredients:
- 100 grams of Adyghe cheese
- 4 large boiled potatoes in their skins, peeled
- 2 teaspoons coconut flakes
- For dressing - half a cup of sour cream or Turkish yogurt
- Salt and black pepper to taste
- Greens as desired
Cut potatoes and cheese into small cubes. Mix potatoes, cheese and coconut flakes. Salt and pepper. Add dressing (sour cream or Turkish yogurt) and mix well. At the end, you can decorate the salad with herbs. Salad can be served. Bon appetit!
All members of my family liked this salad with fried Adyghe cheese - even my little daughter ate it, and my husband, unexpectedly for me, asked for more (in principle, he is indifferent to "grass"). But the secret of this salad, perhaps, is not in the cheese and its appetizing fried crust, but in the dressing and cherry tomatoes, which, if you're lucky, will turn out to be sweet.
You will need: any leaf lettuce that you usually like, 8-10 cherry tomatoes, celery greens, Adyghe cheese 150 g.
For dressing: juice of half a lime, grape seed oil 1 tsp, vegetable oil 1 tbsp. for frying cheese.
Your actions:
1. Fry the cheese on one side in vegetable oil for 2-3 minutes.
2. Lettuce and greens need to be washed and picked with your hands into a salad bowl.
3. Eat tomatoes and cut in half.
4. We combine the ingredients.
Don't salt!!! Serve immediately before the cheese has cooled down. Enjoy your meal!
ADIGE CHEESE CASING
Adyghe cheese - 400-500 gr,
sour cream - 100 gr,
chicken eggs - 2 pcs,
sugar - 4 tablespoons,
flour - 8 tablespoons,
raisins - 100 gr
Grind cheese, sour cream, eggs, sugar in a food processor. In the resulting mass, add the washed raisins and flour. Stir. Spread the whole mass in a baking dish greased with vegetable oil and put in the oven, heated to 200 degrees (Celsius) for 20 minutes. After 10 minutes of baking, you can raise the form higher.
Fried Adyghe cheese with tomatoes from Masha
The recipe for this uncomplicated, but very delicious dish shared with me by a close relative.
Adyghe cheese
Tomatoes
Seasoning KAMIS "Provencal herbs" or "Italian herbs"
Vegetable oil for frying
Cut Adyghe cheese into small rectangles, tomatoes into circles.
In a small amount of oil, fry the cheese on both sides (do not fry!), Put on a dish, sprinkle with Provencal herbs or herbs of Italian cuisine.
Fry the tomatoes, lay on the cheese and sprinkle with herbs on top.
You can decorate with parsley.
Overeating! And with white or red wine - doubly!
A delicious Adyghe breakfast dish - cut the cheese into slices, fry quickly in butter, turn over and pour over the beaten egg, turn over several times. yummy!
And this is how I make scrambled eggs with green beans: I fry the beans, add cubes of Adyghe cheese, pour over with a beaten egg, turn over and cover with a lid after 1-2 minutes.
Kvari (Georgian dumplings)
Kvari are dumplings with Georgian suluguni cheese. This recipe is popular in Western Georgia, especially in the area called Megrelia. Kvari is one of the most favorite dishes of the pop singer, Georgian Diana Gurtskaya.
In Russian conditions, the best substitute for cheese from Georgia can be Adyghe cheese - it comes out very tasty.
What you need:
Adyghe cheese, 250 grams
flour, 500 grams
egg, 2 pieces
salt
butter, 10 grams
So, first we make the filling. 250 grams of cheese are thoroughly kneaded and salted so that the mass is noticeably salty. If the filling came out too loose, you can add a couple of tablespoons of boiled water - so that it is easily fastened into lumps (which we will put in circles of dough).
Dough. Pour a pound of flour into a bowl, break 2 eggs into it and add water, stirring with your hands. The dough is ready when it stops sticking to your hands. We roll out the dough with a rolling pin, as for ordinary dumplings. We cut out circles with a large mug ... - you know how this is done, am I writing in vain? =)
When the circles of dough are ready, we pack the filling in them.
NB To make a kvari-scallop, you need to squeeze the dough with three fingers, one on top, two on the bottom, and so on along the entire seam.
Depending on the thickness of the dough, cook until tender (6-7 minutes), adding a little salt to the water. Place on a plate and brush with a little butter. It is possible without oil.
The quantities indicated in the recipe make two large, satisfying portions of a delicious treat called qwari. It is very tasty to eat such Georgian dumplings with sour cream. That's the whole recipe =)
Soup from Adyghe cheese. New, to be honest. Budget soup for every day
A big plus of this recipe is that all the ingredients are easily available in stores and are inexpensive, besides, the soup takes no longer to cook than noodles or pasta. I have made soup from Adyghe cheese three times already, improving the recipe from time to time. In the end, I came to the conclusion that there is no need to be smart. And here's how it should be:
Stage 1
a pile of noodles - two large "press"
Adyghe cheese - 150 g, cut into cubes
1 liter of water
So many noodles...
Bring the water to a boil and throw the noodles into the pot. Then - cubes of cheese. Cook until the moment when the noodles are ready without 5 minutes, and proceed to the second stage.
Stage 2
Now add
Milk - 100 ml
1 egg
butter, a small piece to taste
salt to taste
We pour milk, add an egg and try to stir it as quickly as possible so that it does not cook in one piece - we chat soup, chat! It still forms a couple of lumps there - knead them. Alternatively, beat the egg with a spoon in a separate bowl and pour it into the soup, stirring occasionally.
Finally, put in the butter. Salt.
After 5 minutes, turn off the fire. Ready! This amount of soup is enough for 3-4 servings.
In general, the soup seems to be completely lazy kvari, that is, Georgian cheese dumplings - the ingredients are almost the same, just the assembly is different.
I absolutely loved the soup. It will now be my regular meal.
This was my cheese soup number 2 - with dill (3 sprigs), basil (tiny pinch) and chopped tiny clove of garlic. interesting taste, but for me - not everyone will like it and not for every day - specifically. But it looks very nice :) Well, you yourself can add something of your own, what you like. I will be glad to comments on this topic)
Gebzhalia, an exquisite piece of Georgian cuisine
Gebzhalia (gebzhalia) is a delicious appetizer with an original, delicate taste, which is little known outside of Georgia.
The recipe for gebzhalia is simple, using affordable, inexpensive products, and the taste is the most aristocratic!
To prepare a small portion you will need:
Sour cream, 200 g
young suluguni cheese (can be replaced with Adyghe cheese), 150 g
dry mint, 2 teaspoons (if fresh mint is even better)
cilantro, 3-4 sprigs
ground red pepper, half a teaspoon
ground coriander, 1/4 teaspoon
suneli hops, 1/4 teaspoon
garlic, 1 large clove
salt, salt lightly
Mix the spices (mint, pepper, coriander, suneli hops) and add a little boiling water (2 tablespoons) so that the seasonings immediately give a taste. Pour the brewed seasonings with sour cream, add fresh cilantro, lightly salt and stir. Pour diced cheese (about 1 by 3 cm) into the resulting sauce. Hold the dish for a couple of hours so that the cheese is properly soaked with sauce. Serve cold as an appetizer.
Salad recipe with Adyghe cheese.
Ingredients:
Chicken (fillet) - 200 g
Tomatoes - 2 pcs.
Cucumber St. - 2 pcs.
Basil of St. or dried
Green salad - 5-7 leaves
Cheese "Adyghe" - 100 g
Sesame seeds
Seeds, peeled
Olive oil
Salt and pepper
How to cook a salad with Adyghe cheese according to the recipe:
1. Wash the chicken fillet, dry it with a napkin, cut into thin strips and fry in olive oil until golden brown.
2. Cut the tomatoes into cubes, cucumber into small cubes.
3. Tear lettuce leaves with your hands.
4. Cut the cheese into cubes.
5. Dry the seeds in a pan without oil.
6. Put the lettuce leaves on the bottom of the salad bowl, put the fried chicken meat and chopped vegetables on top.
7. Put the pieces of cheese on top of the vegetables, pour everything with olive oil and sprinkle with sesame seeds and seeds.
A light salad according to the recipe with Adyghe cheese is ready.
Well, I’ll also offer one recipe with Adyghe cheese, so to speak, in haste, very suitable option for breakfast - sandwiches with cheese, herbs and tomatoes.
What you need for the recipe for sandwiches with Adyghe cheese:
Grain bread
Adyghe cheese - 300 g
Ground black pepper
Tomatoes - 2 pcs.
dill greens
Garlic - 1-2 cloves
Cooking sandwiches according to the recipe with Adyghe cheese:
1. Dry the bread in the oven and rub it with garlic.
2. Rub the cheese with chopped herbs.
3. Finely chop the tomato.
4. Spread cheese on the bread, place a slice of tomato on top and sprinkle with freshly ground black pepper. Garnish with a sprig of dill if desired.
Agree, the recipe for sandwiches with Adyghe cheese is a great alternative to a morning bun with butter, so try it to your health!
The national Adyghe dish is halyuzhey, chebureks with Adyghe cheese. Like this! In a simple, more consonant Russian language - halyuzh. This miracle is done simply and quickly, but it turns out incredibly tasty!
Ingredients:
Adyghe cheese 500 gr, 200 grams of sour cream, a pinch of soda, 2 eggs, salt (to taste) and flour.
Stir sour cream with salt and egg, then pour the resulting mass into flour and knead not very steep dough.
Put in a bag for a while (15-20 minutes).
For the filling, knead the Adyghe cheese with your hands or rub it through a coarse grater and add 1 egg, mix well
An important point is to cut the closed edge of the dumpling with a corrugated pastry knife.
Pour vegetable oil into a frying pan and heat well. You can cook deep-fried - as you like closer. Fry the resulting raw halyuzh until golden brown on both sides and put on a dish. It is important to blot the finished halyuzh with napkins to remove excess oil. Actually, that's all you can eat!!
Adyghe cheese is very tasty and healthy. And it can not only be eaten in its original form, but also used to prepare numerous interesting dishes.
What can be cooked with Adyghe cheese? A lot of different dishes, and the most interesting options discussed below.
Option number 1
With Adyghe cheese, you can make a delicious warm salad. Here are the products you need:
- large tomato;
- 150 g of Adyghe cheese;
- a bunch of arugula or lettuce leaves;
- cucumber;
- a tablespoon of flour;
- three st. l. olive oil;
- two st. l. pine nuts;
- half a head of purple or red onion;
- a clove of garlic;
- sea salt;
- a tablespoon of balsamic vinegar.
Cooking:
- First of all, take care of the cheese. It must be cut into slices, roll in flour and fry in a heated frying pan in oil so that a golden thin crust appears. You also need to lightly toast the pine nuts.
- Cut the tomato into slices or cubes of medium size. Cucumber can be cut into rings. After peeling, cut the onion into thin half rings. Arugula or lettuce should just be picked with your hands.
- Make a filling by combining and mixing the remaining olive oil after frying with salt, balsamic vinegar and pre-peeled and heavily chopped garlic.
- Prepare a salad bowl and put salad greens in it first, then tomato and cucumber, then fried and still hot cheese. Sprinkle the pine nuts on top and pour over the salad dressing.
Option number 2
Great snack for festive table will be an unusual fried Adyghe cheese. The set of ingredients will be as follows:
- 150 g of Adyghe cheese;
- egg;
- two st. l. sesame seeds;
- two st. l. breadcrumbs;
- three st. l. olive oil;
- fresh basil for a beautiful presentation and flavor.
Process description:
- Cheese needs to be cut into pieces small sizes about 1 cm thick or slightly thinner.
- Mix sesame seeds with breadcrumbs, pour into a wide bowl.
- In a separate bowl, beat the egg with a fork or whisk.
- Heat the olive oil in a skillet until small bubbles appear.
- Take the first piece of Adyghe cheese, dip it in an egg on both sides, and then roll in a mixture of breadcrumbs and sesame seeds. Place the slice immediately into the skillet. Do the same with the rest of the pieces.
- You need to fry the cheese literally for a couple of minutes on both sides, so that it becomes golden and covered with a crispy thin crust. Serve and eat such an appetizer hot immediately after preparation.
Option number 3
you will succeed tasty pie if you prepare the following set of products:
- 400 g flour;
- cup warm water;
- five st. l. olive oil;
- half a teaspoon of salt;
- Art. l. Sahara;
- tsp fast yeast;
- yolk.
For filling:
- 350 g of Adyghe cheese;
- 70 g of cottage cheese;
- egg;
- dill or parsley.
Instruction:
- Take care of the dough, or rather the preparation of yeast. Pour them with a small amount of warm water, add sugar. Leave the mixture for a while so that a foamy cap appears on its surface, which will signal the activation of yeast fungi. Add salt, flour (about four or five tablespoons for the last stage of kneading) and the remaining water to this mass. Start kneading the dough: first with a spoon or spatula, and then with your hands. It will start to stick, and therefore, almost at the very end, add the rest of the flour. Give the dough a spherical shape and leave it warm for half an hour.
- Prepare the filling. Cheese must be grated, greens - finely chopped. Next, combine the grated cheese with chopped herbs, cottage cheese and egg, mix everything thoroughly until almost homogeneous.
- From the dough that has increased in volume, make two parts (one should be slightly larger than the other), roll the larger one into a round layer about 0.5 cm thick. Lubricate the bottom of the mold with oil, put a layer of dough on it, forming sides.
- Lay out the filling. From the remaining dough, also make a layer, cover the cheese filling with it. Coat the surface with beaten egg yolk.
- Bake the cake at 190 degrees for half an hour.
Option number 4
if you love healthy meals, then make a not quite ordinary casserole. This is what will be required:
- young zucchini of medium size;
- 200 g of Adyghe cheese;
- egg;
- a few green onions;
- herbs (for example, fresh dill);
- salt;
- olive or sunflower oil.
Preparation description:
- Zucchini should be peeled and rubbed on a medium or large grater.
- Cheese, if it is fresh and soft enough, can simply be mashed with a fork. Another option is to rub it on a grater.
- Green onions with herbs should be finely chopped with a knife.
- Now just combine the cheese with zucchini, greens, raw egg and onion, mix everything thoroughly, do not forget to salt.
- Ceramic or glass mold for baking, coat well with vegetable oil, then put the zucchini-cheese mass into it, leveling it.
- Send the form to the oven preheated to 180 degrees for about forty minutes or a little more. The casserole should be lightly browned on top.
Option number 5
With the filling of Adyghe cheese, dumplings will acquire a special sophistication, so this recipe will please even gourmets. You will need the following products:
- a glass of flour;
- three eggs;
- 2/3 cup of water;
- a little green parsley;
- 450 g of Adyghe cheese;
- 30 g butter;
- ground black pepper;
- salt.
Instruction:
- Preparing dough for dumplings is as easy as shelling pears, even a novice hostess can handle it. You just need to break two eggs into flour, pour in water and put salt. Knead the dough and leave for half an hour in the refrigerator to make it more pliable and elastic.
- While the dough reaches the desired condition, make an equally simple filling. Cheese or rub on a grater, or just chop with a sharp knife. The greens are finely chopped and, together with the remaining one egg and butter, are introduced into the cheese mass. Salt and pepper it.
- The dough is divided into two identical parts, rolled into thin layers. Take one, put the filling on it in equal portions, leaving gaps between them.
- Cover the first layer with the filling with the second layer, press the dough around the cheese portions.
- You can cut dumplings either with a round container of sufficient size, or with a special pizza knife.
- You can immediately run dumplings into boiling water and bring to readiness. And you can stock them up by laying them out on a tray, freezing them, putting them in a bag or container and putting them in the freezer.
As you have already seen, you can cook a variety of mouth-watering dishes from Adyghe cheese!
Dec 10, 2017 Olga
As it is not difficult to guess, in Adygea. This is a tender, pickled cheese, a bit like cheese. Refers to dietary foods, there is even a special one for weight loss.
The product contains many vitamins and minerals, it is recommended for hypertensive patients due to the low salt content.
And now the package has already been bought and is on your table. The question arises: what is the Adyghe cheese with?
As with any cheese, you can make delicious sandwiches with a product from Adygea, just put it on bread or spread it with butter.
It will not be superfluous on a sandwich leaf of green lettuce or a slice of cucumber, tomato. Instead of bread, you can take thin pita bread.
You can also cook cheese paste with herbs, nuts, sweet peppers by grinding the cheese in a blender. For a bunch, put a little sour cream.
Adyghe cheese goes well with cilantro. Add more sour cream and get delicious sauce to fresh vegetables, which can be seasoned with a salad.
The national dish is fresh crumpled Koetsineshchytag cheese. Crumble Adyghe cheese, add butter, finely chopped green onion, finely chopped green cilantro. Mix, arrange on plates and pour sour cream on top. Serve with bread.
You can pickle pieces of cheese in olive oil and spices. Delicious recipes.
This cheese can be fried in oil, breaded or battered. A hot appetizer is served just like that or eaten with vegetables and herbs.
It is also added to soups, especially vegetarian ones. you can read on our website.
Of the second courses, Adyghe cheese is good in dumplings, casseroles, stuffed peppers and other vegetables, as an addition to pasta and filling for canelloni. It can be grated on a coarse grater for a more uniform consistency.
Adyghe is also indispensable in famous, meat and other ingredients. And you can also fill them with puff pastry and other dough.
The recipe for a universal filling for a pie: grate 300 g of cheese, add 150 g of sour cream, 1 egg and a little chopped greens. Mix thoroughly, put on the dough and bake for 30-40 minutes.
What else can you eat Adyghe cheese with? This product goes well with fruits, especially grapes and pears. For a buffet table, you can prepare canapes from these ingredients: cubed cheese, a couple of grapes and a piece of pear.
Adyghe cheese is a low-calorie, inexpensive, tasty and very healthy product. It is not at all fatty, so nutritionists often recommend it to people who control their weight. It contains a lot of proteins, rich in calcium, other useful substances needed to maintain good health.
To taste, this soft cheese resembles thick curdled milk and is on a par with such varieties as: feta, cheese, mozzarella, ricotta and mascarpone. However, it differs from them in the way of preparation - it goes through the process of pasteurization when high temperatures. Since only fresh, high quality, whole cow's milk, it has an excellent, delicate, light taste.
It can be used to make sandwiches for tea or coffee. And you can add to a variety of culinary delights. What dishes can be prepared with Adyghe cheese? I will tell you about this now.
What to cook from Adyghe cheese?
Rolls with fresh herbs
For this simple but very tasty dish, we need products: 1 thin Armenian pita bread, a pound of Adyghe cheese, a small piece of low-fat ham, 2 small cloves of garlic. Still cook middle beam fresh herbs: dill, parsley (or cilantro), thick, not sour mayonnaise. You can add ground pepper to taste.
Cooking:
Chop the cheese (grate). Add crushed garlic, finely chopped greens, add mayonnaise. Mix everything thoroughly until a thick, homogeneous mass is obtained. Cut the ham into very thin slices.
Now spread a sheet of pita bread on the table. Evenly distribute the cheese and vegetable mass on it, spread the pieces of ham, roll up a tight roll, Put in the refrigerator for a couple of hours. When the roll is well soaked, cut it into 3 cm wide pieces with a sharp knife. You can serve it to the table.
Hearty snack for breakfast
For cooking you will need: 300 g of cheese, 2 eggs, a little flour and breadcrumbs. If desired, you can add some of your favorite spices to the breading.
Cooking:
Cut the cheese cooled in the refrigerator into small cubes (1-2 cm). Pour the breading and flour into separate bowls. Whisk the eggs until foamy. Heat up a frying pan with vegetable oil. Let there be enough oil, do not feel sorry for him. Now prick a piece of cheese with a fork, dip in the egg mass, then in the flour, and then in the breading bowl. Place in pan, fry until golden brown. Serve hot with slices white bread.
Appetizing vegetable terrine
This very tasty, elegant dish is suitable for everyday, family lunch, and for a festive dinner. It can be prepared at any time of the year, to please family and guests. For cooking, we need products: 3 medium-sized eggplants, 3 bell peppers different colors, 300 g of cheese. Still need a little vegetable oil for frying. Salt, pepper take to your liking.
Cooking:
Wash the vegetables well, remove the "tails". Cut the peppers in half, remove the seeds, and then bake in the oven on a greased baking sheet. Cover the vegetables with foil while roasting. Peppers will be ready in 20-30 minutes. Put them on a dish, cover with a film, leave for 15 minutes. Peel the skin off the cooled halves.
While the peppers are cooling, cut the eggplant into slices. Salt, mix with vegetable oil. Place on a baking sheet and bake until done, about 10 minutes. The cooking temperature is 190 degrees.
Now cover the clean dish with cling film. Spread a portion of the baked eggplant around the edges. Then lay out a layer of peppers, interspersing them with thinly sliced \u200b\u200bAdyghe cheese. So lay out layers of vegetables and cheese until you run out. Now fold the edges of the eggplant circles, tightly wrap the edges of the film.
Put a suitable plate on the resulting similarity of a roll, place a load on top - a liter jar filled with water. Leave in the refrigerator overnight. After that, remove the film, and cut the finished terrine into pieces. Can be served at the table.
Hot appetizer of rice and vegetables
For this very tasty, satisfying dish, prepare the following products: one and a half glasses of white rice, 1 onion, 300 g of cheese. You will also need 2 ripe, strong tomatoes, 1 large Bell pepper, a bunch of spinach, 3 small cloves of garlic. We can't do without salt and black pepper.
Cooking:
Rinse the rice, cook until tender, rinse again, drain in a colander. Heat a thick-walled deep frying pan or saucepan, melt a piece of butter. Fry the onion cut into thin rings on it until half cooked. Now add the Adyghe cheese cut into small cubes to the pan. Fry it for about 5 minutes. Now add the pepper cut into rings, fry, stirring, for another 5 minutes. Now lay out the chopped tomatoes, crushed garlic, chopped spinach. Salt, pepper, continue to cook, covered, over medium heat for another 10 minutes.
The last step add boiled rice to vegetables, mix. Cover with a lid, simmer over low heat for another 10 minutes. Serve hot. For a special flavor, you can sprinkle each serving with fresh basil. Separately, you can serve fried fish, boiled sausages or cutlets. Bon appetit!
