Previous recipes for cheese snacks for beer were based on hard varieties, but there are also excellent dishes with suluguni, brynza, and Adyghe cheese. This time we will try the original appetizer of cheese in dough. The recipe is as always simple, does not require special skills and time, so it is perfect for a sudden feast.
Previous recipes for cheese snacks for beer were based on hard varieties, but there are also excellent dishes with suluguni, brynza, and Adyghe cheese. This time we will try the original appetizer of cheese in dough. The recipe is as always simple, does not require special skills and time, so it is perfect for a sudden feast. Some sources say that this dish came to us from Bulgaria, a country that is famous for its passion for dairy products (along with cheese, locals love kashkaval – hard cheese, siren – soft cheese made from sheep’s milk, sour milk, airan and others) .
Brynza is a pickled cheese made from cow, goat, sheep or even buffalo milk. It usually has a white color, slightly sour milk aroma and a pleasant salty taste. This product is used in the cuisines of many countries, including Bulgarian, Ukrainian, Romanian, etc..
As usual, there are many options for preparing this dish. You can fry small pieces of cheese in the dough in a pan, you can make one big “pie”, which is then cut into pieces, you can bake cheese in the oven. As for the additives to the filling, here you can also show your imagination – add sour cream (the dish will be juicier), herbs, other types of cheeses, spices and everything that seems tasty and compatible.
Bryndza fried in dough
A type snack
Kitchen Bulgarian
Ingredients
- 300-500 г feta cheese
- 2 pcs. chicken eggs
- 1/2 cups flour
- 2 Art. l. water
- other ingredients more familiar to the cook (in this case, it should be noted that the dough should not be too thin, but not thick, although no one canceled the experiments)
Instructions
Cut the cheese into small cubes or sticks (1-1,5 cm wide and 5-6 cm long). You can also grind it with herbs or just chop it.
Beat the eggs, gradually adding flour, add water and get a homogeneous dough. You can add salt and other spices to taste (the amount of salt and spices may depend on how rich the taste of the purchased cheese is). The dough should not be too liquid, otherwise it will drain immediately.
We dip the pieces of cheese in the dough (if the dough is thick, then we rather wrap the cheese with it), and then fry it in vegetable oil preheated in a frying pan. Fry until golden brown.
Field notes
You can replace the dough with batter or breadcrumbs.
It is better to serve fried brynza hot, you can additionally serve sauce (preferably not too rich in taste).