Of the non-hard varieties of cheese in our country, the Adyghe cheese is especially popular. And not only because of the price, although its cost is one of the most significant factors. First of all, almost any manufacturer who has received admission to the market makes it quality. The second plus: it is not too salty and not too wet, which often affects feta cheese, made not very experienced or not very responsible cheese maker. The third “for” is the correct, that is, very large, content of calcium and proteins in it. And Adyghe cheese fried in different ways and with all sorts of tidbits - just a delicacy!
The culinary benefits of Adyghe cheese
Without a doubt, it can be eaten in a simple, “sandwich” version, and in slices, even without bread. However, to some eaters it seems tasteless and uninteresting. Moreover, if you supplement it with ordinary fresh herbs and garlic, it already goes "with a bang." And if you cook with his participation gebzhalia, you will be amazed at the taste bouquet - Adyghe cheese is in perfect harmony with mint. Quari are no less successful with it - the Georgian version of cheese dumplings. Soup and khachapuri are excellent with Adyghe cheese (even native Georgians agree with this opinion). And in a salad he often “sounds” better than the same feta. So do not run to the counters with expensive varieties, try to cook your favorite dishes with Adyghe, budget, cheese.
The simplest fried Adyghe cheese
It is not necessary to immediately take on something complex and multi-component. First try Adyghe cheese fried with turmeric. This is done very simply: a piece of cheese is cut into cubes, spice is rubbed into them and such “sticks” are fried in a pan. The only requirement is to avoid vegetable oils and use butter, and preferably melted.
Cheese and batter
This recipe is also uncomplicated, although it will take more time. To cook Adyghe cheese fried in batter, you must first do what the pieces will be dipped into. For batter, eggs and flour are taken for reasons: 1 egg - 1 large spoon of flour. All this is thoroughly whipped with a mixer or whisk. There, curry seasoning is added and evenly distributed over the batter. Cheese is cut with the same sticks, moistened in a mixture and fried in any vegetable oil. As a beautiful golden brown crust appears, the small sticks are taken out and placed on the dish, where they can be additionally sprinkled with herbs.
Cheese crackers
In principle, we can say that this is an alternative recipe, according to which the Adyghe cheese is fried in batter, since the latter is still needed. However, the proposed method of preparation guarantees you a dense crisp with the presence of a soft and tender filling inside. First, the batter is made according to the previous recipe. On a separate plate should be sprinkled flour. The sequence of actions is this: each piece of cheese is rolled in flour, immersed in batter and only after it is crushed in breadcrumbs. And so it must be done at least twice! Then the future fried Adyghe cheese, breaded, is hidden in the refrigerator for at least a quarter of an hour. As the "shell" grasps, the sticks quickly fry in sunflower oil over a high fire. By the way, if you wish, you can vary the taste that the Adyghe cheese fried will acquire by adding various spices and seasonings. With the same garlic you get a great beer snack.
Czech version
Residents of the Czech Republic also did not pass by such a wonderful ingredient. True, they offer to try sweet Adyghe cheese fried in honey. For the Czech recipe, honey, sesame seeds and salt are mixed in a bowl. Everything is at your discretion. Cheese sticks are dipped in a mixture and sprinkled with breading, after which they are very quickly fried. Serve them with liquid honey, but they are not considered sweetness. Try as a complement to other dishes, and you will see that the Czechs are right!
Tomatoes as accessories
Adyghe cheese fried with tomatoes is very good. However, for the successful implementation of this recipe will have to tinker. To begin with, vegetable or ghee must fry cumin - 2 teaspoons of grams per 450 cheese. Literally after half a minute, 6 tomato slices are cut into the pan, cut into 6 parts. They must be turned over until they are evenly fried. Cheese bars and spices are followed by turmeric, black pepper and salt. In about two minutes the contents will be fried; when a rosy beautiful shade appears, half a glass of sour cream is poured, and the container is left on fire for a couple of minutes. They eat Adyghe cheese fried with hot tomatoes, seasoned with parsley and / or coriander.
Delicious salad with fried cheese
First you need to cook the cheese in breading - this we already know. Pine nuts are fried in another pan. If you want or cannot buy them, pines are suitable - also fried. To make the salad with Adyghe fried cheese to your taste, you need to put washed salad leaves on plates, put rosy cheese on them, and already pour a small amount of chopped onion feathers, a few olives and nuts on it. From above, this splendor is sprinkled with olive oil - and run to the table, because there is such a dish laid until the cheese has cooled down. When it cools, it will not be so tasty and much less fragrant.
Happy acquaintance with the Adyghe cheese, a worthy competitor of feta cheese and feta!