Pickled cheeses are great for satisfying hunger both on their own and in combination with other products as part of a light snack or hearty baked goods. They have a delicate but dense texture and are not afraid of hot processing. If you want to eat deliciously, prepare dishes with Adyghe cheese.
Fried tomatoes with Adyghe cheese
Ingredients:
- 200 g of Adyghe cheese;
- 3 sweet tomatoes;
- 100 g of basil;
- 1/3 tsp ground white pepper;
- salt;
- olive or vegetable oil.
Cut the Adyghe cheese into thin slices, tomatoes into circles. Heat olive oil in a skillet over medium heat and fry the white and red slices in turn, season with salt and pepper. Also fry half of the basil leaves. Put the food on a flat dish in a circle, first the tomatoes with herbs, then the cheese pieces. Garnish the appetizer with the remaining fresh
basil.
Adyghe cheese pancakes
Ingredients:
- 200 g of Adyghe cheese;
- 2 chicken eggs;
- 50 g sour cream;
- 80 g flour;
- 20 g green onions;
- salt;
- vegetable oil.
Rinse the onion under running water, shake and pat dry on a paper towel. Chop it and sauté in oil for about 2 minutes until soft, then place and cool. Grate the cheese, stir with sour cream, beaten eggs and fried herbs, add flour, salt to taste and mix well. Fry the Adyghe cheese pancakes in vegetable oil, spreading the dough with a tablespoon.
Lazy achma with Adyghe cheese
Ingredients:
- 500 g of Adyghe cheese;
- 30 g of hard cheese;
- 400 ml of kefir;
- 2 chicken eggs;
- 3-4 sheets of Armenian lavash;
- salt;
- vegetable oil.
Cut the pita bread into pieces to fit your shape. Place the first layer in a dish oiled with vegetable oil. Whisk the kefir and eggs together. Dip the rest of the pita sheets in this mixture, collect the pie, pouring the dough with a filling of chopped and salted Adyghe cheese. Finish the achma with a dry rectangle of dough, sprinkle with grated hard cheese. Pour the rest of the kefir over the dish and bake for 25-30 minutes at 170oC.
Puff pastries with Adyghe cheese and spinach
Ingredients:
- 500 g of puff yeast-free dough;
- 250 g of Adyghe cheese;
- 150 g spinach;
- 1 leek;
- 30 g green onions;
- 1 chicken egg;
- 30 g sour cream;
- salt.
Remove the dough from the freezer and let it sit at room temperature for half an hour. Cut the Adyghe cheese into cubes, mix with finely chopped two types of onion, chopped spinach, egg white, sour cream and salt. Spread the filling on 10cm squares of puff pastry, fold into triangles and pinch the edges with your fingers. Brush the patties with yolk and cook in the oven at 180oC for 20 minutes.
