What does Adyghe cheese go with? What dishes can be prepared from Adyghe cheese. Hearty snack for breakfast

Adyghe cheese is very popular among connoisseurs of similar dairy products. It is widely used in cooking, so there are many dishes using it. 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 it was first produced dairy product- Republic of Adygea. The 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 have a slight yellowish tint. This depends on the characteristics and fat content of the raw materials.

Thanks to its delicate structure, Adyghe cheese has found wide popularity. It has a pronounced milky taste. And since this variety ripens in brine, it turns out salty. The type of cheese in question adds additional nutritional value to the dish and adds some variety.

First courses

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

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

During the cooking process you will need the following products:

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

Cooking steps:

First, wash the tomatoes, make a cross-shaped cut on each one, and pour boiling water over them. After 30-40 seconds, drain the water and place the tomatoes in cold water for 30 seconds. Thanks to this contrasting treatment, we can easily peel tomatoes that are out of place in this dish.
Now take a small saucepan, put vegetable oil in it and heat it up. By the way, if desired, you can use butter instead of vegetable oil - this will make the taste of the soup more rich and delicate. Add spices to the oil.
Peel the tomatoes, cut them into small cubes and transfer them to a pan with already heated oil. We also put salt and sugar here. Simmer the tomatoes covered for 7-10 minutes.
Add peas and sour cream to the prepared tomatoes in the container. Cut the cheese into medium-sized slices and add to all the vegetables in the pan. Mix everything well.
Bring the contents to a boil and remove from the stove.

The cheese soup is ready. It is served hot. If desired, you can add spices, fresh herbs and garlic croutons before serving.

Green borscht with sorrel

This interpretation of green borscht will certainly surprise you with its unexpected combination of products used in preparing the dish.

To prepare green borscht you will need the following products:

sorrel – 250 g;
potatoes – 0.5 kg;
Adyghe cheese – 150 g;
carrots – 40 g;
vegetable or butter - 1 tbsp. l.;
rice – 90 g;
turmeric, 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 in parts.
Peel the potatoes, wash them, cut them into small cubes and put them in a pan with water.
Cook the potatoes until half cooked, then add thoroughly washed rice to it. As for the type of rice, it is optional.
We wash the carrots, peel them, grate them and lightly fry them in a frying pan with some oil.
Chop the washed sorrel, cut the cheese into small cubes or grate it.
As soon as the rice is cooked, put the fried carrots, cheese and chopped sorrel into the pan. On at this stage Indian and regular salt and 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;
pepper mixture – ½ tsp;
dill – 5 fresh sprigs;
sour cream/mayonnaise - to taste;
whey/kvass – 2.5 liters;
lemon juice - optional.

Cooking steps:

Wash the potatoes and, without peeling them, boil until tender. After this, cool the potatoes, peel them and cut them into small cubes.
Peel the carrots, cut into small 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, the okroshka will turn out richer and more pleasant to the taste.

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

Okroshka is served cold. Best dish Can't find one for the hot summer!

Second courses

From this type of cheese it is possible to prepare a lot of different second courses, and each of them will have a special taste.

Cannelloni

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

The ingredients you will need are 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;
Provencal herbs, salt, spices - to taste.

Let's start cooking:

Boil the cannelloni until half cooked.
Let's move on to preparing the filling. Three cheeses on a coarse grater, put some of it in a separate container - it will be useful for sprinkling the dish. Add eggs, sour cream, milk, flour, salt and spices to the cheese. Mix the dressing thoroughly, whisking lightly until smooth.
Take a baking dish with high sides and pour a little filling onto its bottom.
Place the cannelloni in the pan, arranging them in columns.
Fill the cannelloni with cheese dressing so that all the voids are completely filled with it.
Sprinkle the dish with grated cheese on top and place the pan in the oven for 30-40 minutes. Bake the dish at 180-200°C.

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

The gravy is a win-win because it goes well with any side dishes.

We will cook from the following ingredients:

tomatoes – 2-3 pieces;
Adyghe cheese – 250 g;
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 the oil in a frying pan or melt the butter. Cut the cheese into small cubes and transfer to a heated frying pan. At this stage, it is necessary to fry the cheese, do not simmer or overcook it! And yes, if you stir it often, you will end up with porridge, but we don’t need that. Therefore, we initially set the appropriate temperature on the stove.
Transfer the fried cheese to a plate and add a little more oil to the pan. Cut the previously peeled tomatoes into small slices and place them in the frying pan. We add spices to them. Simmer the tomatoes until they soften.

Advice! The best spices for cheese and green pea gravy are: asafoetida, turmeric, a mixture of peppers, and paprika. Well, of course, no one forbids experimenting with the taste of the dish!

As soon as the tomatoes become soft, add 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 you can add a little water.
Next, add the canned peas and fried cheese to the pan. Stirring the gravy thoroughly, let it boil and remove from the stove.

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

Salads with the addition of Adyghe cheese turn out tasty, light and, most importantly, healthy.

What we cook from:

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

Refueling:

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

If desired, 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 the green onions thoroughly, dry them and cut them into thin rings.
Grate the cheese on a coarse grater, cut the olives into rings.
We transfer the ingredients of the future dish into a salad bowl, add canned corn to them and salt to taste. Mix the ingredients thoroughly.
Prepare the sauce: mix mayonnaise, sugar, mustard and apple cider vinegar and stir until smooth.
Season the salad with sauce and mix it thoroughly.

Before serving, decorate the salad with your favorite herbs.

Couscous with Adyghe cheese and beets

This dish is light, nutritious and tasty. Couscous is simple and quick to prepare, and its versatility in terms of food combinations is captivating, providing a wide 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 oil – 30 grams;
walnuts– a handful;
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 butter to the couscous.
Cut the cheese into small cubes and transfer it to the couscous.
Cut the boiled beets into medium-sized cubes, drain off the excess juice and place them in a salad bowl. We also add pre-roasted and chopped walnuts and parsley.
We steam the raisins and, after draining the water, add them to all the ingredients.

All that remains is to salt the dish to taste. If desired, add herbs and spices to it. The original side dish is ready!

Bakery

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

Cheese Pie

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

The dough is prepared from the following ingredients:

warm boiled water– 1 glass;
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 sprigs;
eggs - 1 piece.

Let's start cooking:

First of all, let's do the dough. Pour water into the container, add granulated sugar and 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 - 300 grams. Knead the dough until it sticks strongly to your hands. Then add the remaining flour and finally knead the dough. Let it rise - put the dough in a warm place for half an hour.
While the dough is rising, let's make the filling. Three cheeses on a medium grater. Add chopped herbs, cottage cheese and a pre-beaten egg to it. Salt the filling to taste.
As soon as the dough has risen, divide it into 2 parts: large and smaller.
Grease the baking dish vegetable oil. Roll out most of the dough and place it in the pan so that it covers and sides. Using a fork, prick the dough all over the bottom.
Place the filling on the dough and cover it with the rolled out dough from the second part. We connect the edges of both parts of the dough and trim off the rest. We use them to form decor: flowers, leaves, etc. Pierce the top of the pie with a fork.
The top of the pie can be brushed with beaten egg and sprinkled with sesame seeds.
Bake the pie in an oven preheated to 200°C for 20-25 minutes.

This pie can be served simply with tea, or you can complement it with first and second courses.

Instead of yeast dough it is possible to use puff pastry or even lavash sheets. Don’t be afraid to experiment, because Adyghe cheese will come in very 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, and is used to prepare fillings for pies and pies.

Plus, you can eat it – it sounds divine together with fresh fruits and vegetables, so finding something to suit your taste won’t be difficult. And don’t be afraid to experiment with flavors; perhaps you can create your own recipe for a dish involving Adyghe cheese. Bon appetit!

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 you cook with Adyghe cheese? A lot of different dishes, and the most interesting options discussed below.

Option #1

You can make a delicious warm salad with Adyghe cheese. Here are the products you need:
large tomato;
150 g Adyghe cheese;
a bunch of arugula or lettuce leaves;
cucumber; a tablespoon of flour;
two tbsp. l. pine nuts;
half a head of purple or red onion;
a clove of garlic;
sea salt;
a tablespoon of balsamic vinegar.
First of all, tackle the cheese. It needs to be cut into slices, rolled in flour and fried in a heated frying pan in oil until a thin golden crust appears. You also need to lightly fry and pine nuts.
Cut the tomato into slices or medium-sized cubes. The cucumber can be cut into rings. After peeling, cut the onion into thin half rings. You just need to tear the arugula or lettuce with your hands. Make the filling by combining and mixing the olive oil remaining after frying with salt, balsamic vinegar and pre-peeled and finely chopped garlic. Prepare a salad bowl and place in it first the salad greens, then the tomato and cucumber, then the fried and still hot cheese. Sprinkle pine nuts on top and pour the dressing over the salad.

Option No. 2

A great snack for festive table There will be an unusual fried Adyghe cheese. The set of ingredients will be like this:
150 g Adyghe cheese;
egg;
two tbsp. l. sesame seeds;
two tbsp. l. breadcrumbs;
three tbsp. l. olive oil;
fresh basil for beautiful presentation and flavor.
Cheese needs to be cut into pieces small sizes about 1 centimeter thick or a little thinner. Mix sesame seeds with breadcrumbs, pour into a wide bowl. In a separate container, beat the egg with a fork or whisk. Heat the olive oil in a frying pan until small bubbles appear. Take the first piece of Adyghe cheese, dip it on both sides in egg, and then roll in a mixture of breadcrumbs and sesame seeds. Immediately place the slice in the pan. Do the same with the rest of the pieces. You need to fry the cheese for literally a couple of minutes on both sides so that it becomes golden and covered with a crispy thin crust. This appetizer should be served and eaten hot immediately after preparation.

Option #3

You will get a delicious pie if you prepare the following set of products:
400 g flour;
cup warm water;
five tbsp. l. olive oil;
half a teaspoon of salt;
Art. l. Sahara;
tsp quick yeast;
yolk.
For the filling:
350 g Adyghe cheese;
70 g cottage cheese;
egg;
dill or parsley.
Get busy with the dough, or rather preparing the yeast. Fill them with a small amount of warm water, add sugar. Leave the mixture for a while so that a foaming 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 mixture. Start kneading the dough: first with a spoon or spatula, and then with your hands. It will start to stick, so add the rest of the flour almost at the very end. Shape the dough into a ball and leave it warm for half an hour. Prepare the filling. The cheese must be grated, the greens must be chopped finely. Next, combine the grated cheese with chopped herbs, cottage cheese and egg, mix everything thoroughly until almost homogeneous. From the increased dough, make two parts (one should be slightly larger than the other), roll the larger one into a round shape about 0.5 cm thick. Grease the bottom of the mold with oil, place a layer of dough on it, forming sides. Lay out the filling. Make a layer from the remaining dough and cover the cheese filling with it. Coat the surface with beaten yolk. Bake the pie at 190 degrees for half an hour.

Option No. 4

If you love healthy dishes, then make a not quite ordinary casserole. Here's what you'll need:
medium-sized young zucchini;
200 g of Adyghe cheese;
egg;
several arrows of green onions;
herbs (for example, fresh dill);
salt;
olive or sunflower oil.
The zucchini should be peeled and grated on a medium or coarse grater. The cheese, if it is fresh and soft enough, can simply be mashed with a fork. Another option is to grate it. The green onions and herbs need to be finely chopped with a knife. Now just combine the cheese with the zucchini, herbs, raw egg and onions, mix everything thoroughly, not forgetting to add salt. Ceramic or glass mold for baking, coat well with vegetable oil, then place the zucchini-cheese mixture into it, leveling it. Place the pan in an oven preheated to 180 degrees for about forty minutes or a little more. The casserole should be lightly browned on top.

Option #5

Filled with Adyghe cheese, dumplings will acquire a special sophistication, so this recipe will delight even gourmets. You will need the following products:
a glass of flour;
three eggs;
2/3 glass of water;
a little parsley;
450 g Adyghe cheese;
30 g butter;
ground black pepper;
salt.
Preparing the dough for dumplings is as easy as shelling pears; even a novice housewife can handle it. You just need to break two eggs into flour, pour in water and add salt. Knead the dough and leave it in the refrigerator for half an hour to make it more pliable and elastic. While the dough reaches the desired condition, make an equally simple filling. Either grate the cheese or simply chop it with a sharp knife. The greens are finely chopped and, together with the remaining one egg and butter, added to the cheese mass. Salt and pepper it. The dough is divided into two equal parts and rolled out into thin layers. Take one, place 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 portions of cheese. You can cut the dumplings either in a round-shaped container of sufficient size, or special knife for pizza. You can immediately place the dumplings in boiling water and bring them to readiness. Or you can store them by placing them 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 prepare a variety of delicious dishes from Adyghe cheese!

As you might guess, in Adygea. This is a delicate, pickled cheese, a little like feta cheese. Refers to dietary products nutrition, there is even a special one for weight loss.

The product contains many vitamins and minerals and is recommended for hypertensive patients due to its low salt content.

And now the packaging has already been purchased and lies on your table. The question arises: what can you eat Adyghe cheese with?

As with any cheese, you can make delicious sandwiches with the product from Adygea, just put it on bread or spread it with butter.

A leaf of green lettuce or a slice of cucumber or tomato would not be amiss on the sandwich. Instead of bread, you can use thin pita bread.

You can also prepare cheese paste with herbs, nuts, and sweet peppers by grinding the cheese in a blender. For the bunch, add a little sour cream.

Adyghe cheese goes well with cilantro. Add more sour cream and get a delicious sauce for fresh vegetables, which can be used to dress a salad.

The national dish is crushed fresh cheese Koetsineshchytag. Crumble the Adyghe cheese, add butter, finely chopped green onions, and finely chopped green cilantro. Stir, place on plates and pour sour cream on top. Serve with bread.

You can marinate pieces of cheese in olive oil and spices. Delicious recipes.

This cheese can be fried in oil, breaded or battered. Serve the hot appetizer plain or eat it with vegetables and herbs.

It is also added to soups, especially vegetarian ones. you can read on our website.

As for second courses, Adyghe cheese is good in dumplings, casseroles, stuffed peppers and other vegetables, as an addition to pasta and as a filling for cannelloni. It can be grated on a coarse grater for a more uniform consistency.

The Adygei is also indispensable in its famous meat and other ingredients. You can also stuff pies made from puff pastry and other doughs with it.

Recipe for a universal pie filling: grate 300 g of cheese, add 150 g of sour cream, 1 egg and some chopped herbs. Mix thoroughly, place 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 canapés from these ingredients: diced cheese, a couple of grapes and a piece of pear.

Adyghe cheese has always been on sale, but various imported cheeses have pushed it into the background. Which, however, is not surprising: as a rule, Adyghe cheese is bland, without a characteristic cheese aroma and pronounced taste, in general, “nothing at all.” The composition of Adyghe cheese is extremely simple: milk, most often cow's milk, fermented milk whey and a little salt. Therefore, there is little point in counterfeiting it, and Adyghe cheese costs no more than good cottage cheese.
Eating this cheese by itself is not very interesting, but you can find interesting uses for it in many dishes.

Adyghe cheese holds up well heat treatment, does not melt, retains its shape. Plus, it perfectly balances the heat and spiciness of other ingredients. In this recipe, Adyghe cheese replaced tofu, and the dish turned out very successful! Instead of pumpkin, use zucchini and pumpkin seeds replace with almonds or pine nuts, cilantro with basil, and oyster sauce with balsamic or red wine vinegar for a completely different dish.

Even rectangular pieces of cheese look nice, but there are a lot of scraps left behind. In two minutes, they will make a cheese sauce that will always have a use. Prepare it with the herbs that are in the refrigerator or growing on the windowsill. Instead of water, take milk, sour cream, cream of any fat content. And the oil does not have to be olive: aromatic sunflower, pumpkin, mustard or camelina are also suitable. But in this case, you will have to think about the compatibility of the sauce ingredients with each other and with the dish to which this sauce will be offered.

Season a tomato or salad greens salad with cheese sauce, mix with canned tuna and capers - and your fish pate is ready. Substitute cheese sauce for tomato sauce when making pizza. Or pour it over broccoli stewed with garlic and hot peppers.

In the homeland of cheese, in Adygea, it is traditionally served with juicy herbs and ripe tomatoes, sprinkled with spicy Adyghe salt. We suggest first marinating the cheese in a mixture of salt, herbs and olive oil, and then adding 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 that requires dry cottage cheese, 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 quite copes with the role of ricotta. But they cannot replace mascarpone and other cream cheeses - the fat content is simply not enough.

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

We spent 1,300 rubles on purchasing ingredients to prepare these dishes, which is not that much for six dishes with cheese.

Adyghe cheese is a low-calorie, inexpensive, tasty and very healthy product. It is not at all greasy, so nutritionists often recommend using it for people who control their weight. It contains a lot of proteins, rich in calcium and other beneficial substances necessary to maintain good health.

This soft cheese tastes like thick yogurt and is on par with such varieties as feta, feta cheese, mozzarella, ricotta and mascarpone. However, it differs from them in the method of preparation - it undergoes a pasteurization process during high temperatures. Since during the production process of the product 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 it to a variety of culinary delights. What dishes can you prepare with Adyghe cheese? I'll tell you about this now.

What to cook from Adyghe cheese?

Rolls with fresh herbs

For this simple but very delicious dish We will need products: 1 thin Armenian lavash, half a kilo of Adyghe cheese, a small piece of lean ham, 2 small cloves of garlic. Also prepare a medium bunch of fresh herbs: dill, parsley (or cilantro), thick, not sour mayonnaise. You can add ground pepper to taste.

Preparation:

Grind the cheese (grate it). Add crushed garlic, finely chopped herbs, 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 mixture on it, arrange the pieces of ham, roll it into a tight roll, and put it in the refrigerator for a couple of hours. When the roll is well soaked, use a sharp knife to cut it into pieces 3 cm wide. You can serve.

Hearty snack for breakfast

To prepare 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.

Preparation:

Cut the cheese chilled in the refrigerator into small cubes (1-2 cm). Place the breading and flour in separate bowls. Beat the eggs until foamy. Heat a frying pan with vegetable oil. Let there be enough oil, don’t skimp on it. Now prick a piece of cheese with a fork, dip it into the egg mixture, then into the flour, and then into the bowl with the breading. Place in a frying pan and fry until golden. Serve the appetizer hot with slices white bread.

Appetizing vegetable terrine

This very tasty, elegant dish is suitable for both an everyday family lunch and a festive dinner. It can be prepared at any time of the year, delighting family and guests. For cooking we need products: 3 medium-sized eggplants, 3 bell peppers different colors, 300 g of cheese. You also need a little vegetable oil for frying. Salt and pepper according to your taste.

Preparation:

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. When roasting, cover vegetables with foil. The peppers will be ready in 20-30 minutes. Place them on a dish, cover with film, leave for 15 minutes. Remove the skins from the cooled halves.

While the peppers are cooling, cut the eggplants into slices. Add salt and mix with vegetable oil. Place on a baking sheet and bake until done, about 10 minutes. Cooking temperature - 190 degrees.

Now cover the clean dish with cling film. Place a portion of baked eggplant around the edges. Then lay out a layer of peppers, interspersing them with thinly cut slices of Adyghe cheese. Continue layering the vegetables and cheese until you are finished. Now fold the edges of the eggplant circles and wrap the edges of the film tightly.

Place a suitable plate on the resulting semblance of a roll, and place a load on top - a liter jar filled with water. Leave in the refrigerator overnight. After this, remove the film and cut the finished terrine into pieces. Can be served.

Hot appetizer of rice and vegetables

For this very tasty, hearty 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 sweet pepper, a bunch of spinach, 3 small cloves of garlic. We can't do without salt and black pepper.

Preparation:

Rinse the rice, cook until tender, rinse again, and drain in a colander. Heat a thick, deep frying pan or saucepan and melt a piece of butter. Fry the onion cut into thin rings until half cooked. Now add the Adyghe cheese cut into small cubes into the pan. Fry it for about 5 minutes. Now add the pepper cut into rings, fry, stirring, for another 5 minutes. Now add the diced tomatoes, crushed garlic, and chopped spinach. Add salt and pepper, continue cooking, covered, over medium heat for another 10 minutes.

The last step is to add cooked rice to the vegetables and stir. Cover with a lid and simmer over low heat for another 10 minutes. Serve the appetizer hot. For extra flavor, you can sprinkle each serving with fresh basil. Can be submitted separately fried fish, boiled sausages or cutlets. Bon appetit!