Cheese Adyghe dishes with heat treatment. Dishes with Adyghe cheese. For the filling you will need

Adyghe cheese, aka paneer, is a popular ingredient in vegetarian cooking. Prepared without rennet, as well as cottage cheese or ricotta. This means it is 100% vegetarian. Unlike many other cheeses, for the manufacture of which abomasum is used, which is found in the stomach of a newborn calf.

Recipes with Adyghe cheese are in demand not only because of the ethical composition. The dairy product has a pleasant fresh-salty taste and a dense, elastic structure. It melts well when heated, without stratifying and without losing taste.

Such features make Adyghe cheese dishes popular in any culinary and in different directions.

What to cook from Adyghe cheese?

We are accustomed to eating cheese along with toasted toast, homemade sandwiches or added to pizza. And not many people know that much more interesting and varied dishes can be prepared from Adyghe cheese.

You can fry Adyghe cheese in a pan, breaded, battered or without. Large sticks of a dairy product will keep their shape well and will not spread from high temperature, which could happen with other types of cheese.

It's also easy to bake paneer in the oven with spices or your favorite vegetables. Adyghe cheese fish is a popular vegetarian snack. Long sticks (similar to fish sticks) are wrapped in nori seaweed, and then fried in oil or stewed in tomato paste until tender.

Many Indian dishes are made with paneer: spinach shak paneer, cheese stuffed roti, sabji, and so on.

Adyghe cheese is quite popular among connoisseurs of such dairy products. It is widely used in cooking, so there are many dishes with its participation. And if you don’t know what to cook from Adyghe cheese, we offer a selection of recipes, among which you will definitely choose something for your table.

Popular recipes from Adyghe cheese

Adyghe cheese is named after the region where this cheese was first produced. milk product- Republic of Adygea. Cheese is made from whole milk. classic recipe it is allowed to use goat or sheep milk. In the photo, it has a snow-white-cream color, but in fact the cheese may be with a slight yellowness. It depends on the characteristics and fat content of the feedstock.

Due to its delicate structure, Adyghe cheese has found a wide variety. It has a pronounced milky taste. And since this variety ripens in brine, it turns out to be brackish. The cheese variety under consideration gives additional nutrition to the dish and introduces a certain variety.

First meal

Few people know that it is possible to cook delicious cheese soup and a lot of other first courses from this product.

The soup is prepared quickly and simply, but the end result is simply amazing with its amazing taste.

During the preparation process, the following products will be required:

tomatoes - 0.5 kg;
Adyghe cheese - 0.25 kg;
sour cream - 100 g;
green canned peas - ½ can;
odorless vegetable oil - 20 ml;
salt, sugar - ½ tsp each;
herbs, spices - to taste.

Cooking steps:

First, we wash the tomatoes, make a cruciform incision on each, and pour boiling water over them. After 30-40 seconds, drain the water and move the tomatoes into cold water for 30 seconds. Thanks to this contrasting treatment, we will be able to easily peel the tomatoes, which is out of place in this dish.
Now we take a small saucepan, put vegetable oil in it and heat it up. By the way, if desired, instead of vegetable, you can use butter- from this the taste of the soup will become more saturated and tender. Put the spices in the oil.
We peel the tomatoes, cut them into medium-sized cubes and transfer them to a pan with already heated oil. Here we put salt, sugar. Stew the tomatoes under the lid for 7-10 minutes.
Add peas, sour cream to the prepared tomatoes in a container. Cut the cheese into medium-sized slices and put in a saucepan with all the vegetables. We mix everything well.
Bring the contents to a boil and remove from the stove.

Soup with cheese is ready. It is served hot. Optionally, before serving, it is possible to add spices, fresh herbs and garlic croutons to it.

Green borscht with sorrel

Such an interpretation of green borscht will certainly surprise you with its unexpected combination of products used in the preparation of the dish.

To prepare green borscht, you will need the following products:

sorrel - 250 g;
potatoes - 0.5 kg;
Adyghe cheese - 150 g;
carrot - 40 g;
vegetable or butter - 1 tbsp. l.;
rice - 90 g;
turmeric, a mixture of peppers - ¼ tsp each;
salt - to taste;
Indian salt - 1 tsp;
water - 2000 ml.

Let's start cooking:

First of all, you need to thoroughly rinse the sorrel. It is advisable to soak it for a quarter of an hour in cold water and then rinse thoroughly.
We clean the potatoes, wash them, cut them into medium-sized cubes and put them in a pot of water.
Boil potatoes until half cooked, then add thoroughly washed rice to it. As for the variety of rice, then here at will.
Carrots are washed, peeled, grated and lightly fried in a pan with the addition of oil.
We chop the washed sorrel, cut the cheese into medium-sized cubes or rub it on a grater.
As soon as the rice is cooked, put the fried carrots, cheese and chopped sorrel into the pan. At this stage, Indian and ordinary salt, spices are also added. Boil the borscht for another 3 minutes and remove it from the heat.

Serve borscht with fresh sour cream and herbs.

A vegetarian variation of the classic okroshka can be diversified with Adyghe cheese. Thanks to its protein-rich product, the dish is incredibly healthy.

To prepare this version of okroshka, take the following set of products:

potatoes - 1 kg;
fresh cucumbers - 700 grams;
Adyghe cheese - 250 grams;
boiled carrots - 150 grams;
Indian salt - 2 tsp;
turmeric - 1 tsp;
a mixture of peppers - ½ tsp;
dill - 5 fresh sprigs;
sour cream / mayonnaise - to taste;
whey / kvass - 2.5 liters;
lemon juice - optional.

Cooking steps:

We wash the potatoes and, without peeling, boil until tender. After that, the potatoes are cooled, peeled and cut into medium-sized cubes.
Peel the carrots, cut into medium-sized cubes and add to the potatoes.
Fresh cucumber, if necessary, cut off the peel, and also chop into cubes. We also cut the cheese.

Advice! If you finely chop all the ingredients, then the okroshka will turn out to be more saturated and pleasant in taste.

Mix all vegetables and cheese in a bowl. Finely chop the dill there. Season okroshka with spices, Indian salt.
We send the contents to cool in the refrigerator for 2-3 hours.
We fill everything with mayonnaise / sour cream and dilute with whey / kvass.

Okroshka is served cold. There is no better dish for a hot summer!

Main dishes

From this type of cheese it is possible to prepare a lot of all kinds of second courses, and each of them will sound in a special way.

Cannelloni

Cannelloni with cheese is a pasta casserole that is sure to please guests, family and friends.

Of the ingredients you will need the following:

cannelloni - 0.5 kg;
Adyghe cheese - 0.25 kg;
milk - 1.5 cups;
sour cream - 300 ml;
eggs - 3 pieces;
flour - 50 grams;
Provence herbs, salt, spices - to taste.

Let's start cooking:

Boil the cannelloni until half cooked.
We proceed to the preparation of the filling. Three cheese on a coarse grater, put some of it in a separate container - useful for powdering the dish. Add eggs, sour cream, milk, flour, salt and spices to the cheese. Thoroughly mix the dressing, whisking it lightly until a homogeneous mass is obtained.
We take a baking dish with high sides, pour a little filling on its bottom.
We spread the cannelloni in the form, placing them in columns.
Fill the cannelloni with cheese dressing so that all the voids are completely filled with it.
Sprinkle grated cheese on top of the dish and send the form to the oven for 30-40 minutes. We bake the dish at 180-200 ° C.

Pasta casserole is served hot. It turns out very tasty and satisfying.

Gravy - a win-win, because it goes with any side dishes.

We will cook from the following ingredients:

tomatoes - 2-3 pieces;
Adyghe cheese - 250 gamma;
canned green peas - ½ can;
tomato paste - 75 grams;
sour cream - ½ cup;
salt - ½ tsp;
sugar - 1 tsp;
seasonings, herbs - to taste.

Cooking steps:

Heat oil in a frying pan or melt butter. We cut the cheese into medium-sized cubes and transfer to a preheated pan. At this stage, it is necessary to fry the cheese, do not stew and do not overcook! And yes, if you stir it often, you will end up with porridge, but we don’t need this. Therefore, initially we set the appropriate temperature on the stove.
Transfer the fried cheese to a plate, and add a little more oil to the pan. Pre-peeled tomatoes cut into small slices and send them to the pan. We also add spices to them. Simmer the tomatoes until they soften.

Advice! For gravy from cheese and green peas from spices, asafoetida, turmeric, a mixture of peppers, paprika are best suited. And, of course, no one forbids experimenting with the taste of the dish!

As soon as the tomatoes become soft, add to them tomato paste, sour cream, salt and mix everything thoroughly. Bring the gravy to a boil. If it is too thick, then at this stage it is allowed to introduce a little water.
Next, put the canned peas and fried cheese into the pan. Thoroughly mix the gravy, let it boil and remove from the stove.

The gravy of Adyghe cheese and peas can be supplemented to taste and desire with any fresh herbs. It goes well with rice, buckwheat and boiled potatoes.

Salads with the addition of Adyghe cheese are tasty, light and, importantly, healthy.

What are we preparing from:

white cabbage - 0.5 kg;
corn - 1 can;
Adyghe cheese - 0.2 kg;
pitted olives - ½ can;
green onions - 1 small bunch;
salt - ½ tsp

Refueling:

mayonnaise - 8 tablespoons;
mustard - 2 teaspoons;
granulated sugar - 50 grams;
apple cider vinegar - 2 tablespoons.

Optionally, mayonnaise can be replaced with low-fat sour cream, yogurt and even kefir.

Let's start cooking:

Shred the cabbage into thin strips and grind it with a little salt.
Wash green onions thoroughly, dry and cut into thin rings.
We rub the cheese on a coarse grater, cut the olives into rings.
We shift the ingredients of the future dish into a salad bowl, add canned corn to them and salt to taste. Thoroughly mix the components together.
Prepare the sauce: mix mayonnaise, sugar, mustard and apple cider vinegar and mix until smooth.
Dress the salad with dressing, mix it thoroughly.

Before serving, decorate the salad with your favorite herbs.

Couscous with Adyghe cheese and beets

This dish is light, nutritious and delicious. Couscous is elementary and quick to prepare, and its versatility in terms of combining products is captivating, providing the widest field for experimentation.

We will prepare the dish from the following ingredients:

couscous - 100 grams;
water - 1 glass;
boiled beets - 3 small pieces;
Adyghe cheese - 300 grams;
vegetable / butter - 30 grams;
walnuts- a handful of;
pitted raisins - 50 grams;
salt - to taste;
parsley - optional.

Cooking steps:

Pour boiling water over the couscous, add a little salt and cover with a lid, allowing it to swell.
After a quarter of an hour, add oil to the couscous.
Cut the cheese into small cubes and transfer it to the couscous.
We cut the boiled beets into medium-sized cubes, drain the excess juice and put it in a salad bowl. Here we also add pre-fried and chopped walnuts, parsley.
We steam the raisins and, draining the water, send them to all the ingredients.

It remains only to salt the dish to taste. Add herbs and spices if desired. The original side dish is ready!

Bakery

There are many baking recipes that use Adyghe cheese: casseroles, muffins, pies, puffs, etc.

Cheese Pie

The pie is made on yeast dough, so its preparation will not take much time. And the process itself is quite simple, so any hostess can do it.

The dough is made from the following ingredients:

warm boiled water - 1 cup;
flour - 1.5 cups;
olive oil - 60 ml;
granulated sugar - 1.5 tsp;
salt - 0.5 teaspoon;
dry yeast - 10 g.

Adyghe cheese - 350 grams;
cottage cheese 5% - 50 grams;
greens - 5-6 branches;
eggs - 1 piece.

Let's start cooking:

Let's do the test first. Pour water into the container, add granulated sugar, yeast and let them start the fermentation process. After a third of an hour, a yeast cap should appear on the surface of the liquid.
As soon as the yeast rises, add salt, olive oil and flour to them - 300 grams. Knead the dough until it is very sticky to your hands. Then add the remaining flour and finally knead the dough. Let it come up - put the dough in a warm place for half an hour.
While the dough is rising, make the filling. Three cheese on a medium grater. Add chopped greens, cottage cheese and a pre-beaten egg to it. Salt the stuffing to taste.
As soon as the dough rises, divide it into 2 parts: a larger one and a smaller one.
Lubricate the baking dish with vegetable oil. We roll out most of the dough, lay it out in a mold so that it covers and sides. Prick the dough all over with a fork.
We spread the filling on the dough, which we close with the rolled dough from the second part. We connect the edges of both parts of the dough, cut off the rest. We form a decor from them: flowers, leaves, etc. We pierce the top of the pie with a fork.
Brush the top of the pie with beaten egg and sprinkle with sesame seeds.
We bake the cake in an oven preheated to 200 ° C for 20-25 minutes.

Such a pie can be served just for tea, or you can add it to the first and second courses.

Instead of yeast dough it is possible to use puff or even sheets of pita bread. Do not be afraid to experiment, because Adyghe cheese will come in handy in any dish!

Let's summarize

Adyghe cheese is widely used in cooking: it is good as a base for sandwiches, fits perfectly into all kinds of salads, with its participation they prepare fillings for pies and pies.

In addition, it is possible to eat it - along with fresh fruits and vegetables, it sounds simply divine, so choosing something to your taste is not difficult. And don't be afraid to experiment with flavors, you may be able to create your own recipe for a dish featuring Adyghe cheese. Bon appetit!

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 cornmeal(if you can't find corn, take regular)
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 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 a cake from mashed potatoes, put the filling in the middle and wrap the cake. Roll the finished zrazy in flour. Zrazy fry on vegetable oil at 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, maazdamer, 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 in a deep bowl. 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!

Special visual differences are imprints of willow twigs on the sides of the head, this is due to the collection of ready-made whey in baskets. This is the traditional method; factories, of course, use other containers. At the same time, it can also be used as unripe cheeses: feta, cheese, mozzarella and instead of cottage cheese - which is very convenient and economical if it was not possible to find the necessary components. It is also good in desserts: fry cheesecakes, bake cottage cheese casserole. And plenty of options for cooking other dishes. Season vegetable salad, make sauce, stuffing for pies, pancakes, dumplings, dumplings, add to pizza.

Most often, Adyghe cheese is found in recipes with these five products:

The most famous recipes with Adyghe cheese are Ossetian pies, khachapuri. No other ingredient will be revealed so harmoniously in this delicious pastry of Caucasian cuisine. The product can also be smoked, fried in breadcrumbs or served as a snack, cut into cubes or spread on sandwiches. It is worth remembering that the shelf life of Adyghe cheese is very short, no longer than one week in the refrigerator. In supermarkets, you can find products in thermal packaging with a longer shelf life, but there will be preservatives in the composition.

Adyghe cheese has always been on sale, but a variety of imported cheeses pushed it into the background. Which, however, is not surprising: as a rule, Adyghe cheese is insipid, without a characteristic cheese aroma and pronounced taste, in general, “none”. The composition of Adyghe cheese is extremely simple: milk, most often cow's milk, sour milk whey and a little salt. Therefore, there is no particular point in forging it, and Adyghe cheese costs no more than good cottage cheese.
Eating this cheese in itself is not very interesting, but you can find interesting uses for it in many dishes.

Adyghe cheese withstands heat well, does not melt, and retains its shape. In addition, it perfectly balances the sharpness and spice of other ingredients. In this recipe, Adyghe cheese replaced tofu, and the dish turned out to be very successful! Instead of pumpkin, take zucchini, and replace pumpkin seeds with almonds or pine nuts, cilantro with basil, and oyster sauce with balsamic or red wine vinegar, and you get a completely different dish.

Even rectangular pieces of cheese look beautiful, but there is a lot of trimmings. From them in two minutes you get a cheese sauce, which will always have a use. Cook it with the greens that are in the refrigerator or growing on the windowsill. Instead of water, take milk, sour cream, cream of any fat content. Yes, and oil does not have to be olive oil: fragrant sunflower, pumpkin, mustard or camelina is also suitable. But in this case, you will have to think about the compatibility of the ingredients of the sauce with each other and with the dish to which this sauce will be offered.

Dress a salad of tomatoes or lettuce with cheese dressing, mix with canned tuna and capers - and the fish pate is ready. Substitute cheese sauce for tomato sauce when making pizza. Or drizzle over broccoli stewed with garlic and hot peppers.

In the homeland of cheese, in Adygea, it is traditionally served with juicy greens and ripe tomatoes, sprinkled with spicy Adyghe salt. We suggest that you first marinate the cheese in a mixture of salt, herbs and olive oil, and then add it to the tomatoes. We are sure that if olives were grown in the North Caucasus, they would definitely find a place in the salad!

Adyghe cheese can be safely used in any recipe where dry cottage cheese is needed, even in cheesecakes, even in muffins. Just keep in mind that there is no sourness in the cheese, and replace the soda with baking powder. In some desserts, Adyghe cheese can quite cope with the role of ricotta. But mascarpone and other cream cheeses cannot be replaced by them - just fat content is not enough.

But dessert cream from Adyghe cheese turns out great, especially if there is a blender in the house. Any fillers are suitable: fresh or frozen berries, poached fruits or just candied fruits.

We spent 1300 rubles on the purchase of products for preparing these dishes, which is not much for six dishes with cheese.