Potato zrazy with cheese

Potato zrazy with cheese

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Ingredients for making potato zrazy with cheese

  1. Potato 1 kilogram
  2. Wheat flour 250 grams
  3. Adygea cheese 300 grams
  4. Salt to taste
  5. Fresh parsley to taste
  6. Fresh dill to taste
  7. Turmeric spice 1/2 teaspoon
  8. Asafoetida spice 1/2 teaspoon
  9. Ground black pepper 1/2 teaspoon
  10. Vegetable oil for frying
  • Main ingredients: Potato, Cheese
  • Serving 8 servings


Cutting board, Kitchen mitts, Knife, Teaspoon, Tablespoon, Large pan with a lid, Fork, Potato bun, Coarse grater, Medium bowl, Kitchen table, Kitchen stove, Frying pan, Serving dish

Cooking potato zrazy with cheese:

Step 1: prepare the potatoes.

Peel potatoes with a knife. After - rinse well under running water and put on a cutting board. With a knife, cut the ingredient into small pieces and put them in a pan. Fill the container with water so that it completely covers the chopped vegetable. We put the pan on a big fire, and after boiling water we make the fire a little less than average. Salt to taste the potatoes, mix well with a tablespoon and cook the component under the lid for 25-30 minutes. Attention: we check the degree of readiness of the product with a fork, since the preparation time of the ingredient still depends on its variety. If the potato has become soft and boiling, you can turn off the burner and proceed to the next cooking process. After the allotted time with the help of kitchen tacks, holding the slightly open pan lid, completely drain the water. Using the pusher, push the potatoes to a puree state.

Step 2: prepare potato dough dishes.

While the mashed potatoes are hot, add turmeric and flour to it. Using a tablespoon, thoroughly mix the ingredients until a homogeneous mass is formed. After - set the potato dough aside so that it cools to room temperature.

Step 3: prepare the greens.

To begin with, well rinse parsley and dill under running water. Slightly squeezing the components with your hands so that there is no excess liquid in the dish, put the greens on a cutting board. Using a knife, finely chop the ingredients and immediately after that transfer them to a medium bowl.

Step 4: prepare the cheese.

Adyghe cheese is very suitable for cooking potato zrazy, as it has an unobtrusive taste and smell. By consistency, it is somewhat reminiscent of feta cheese and suluguni, since it is just as elastic in the sample. But at the same time soft and delicate. In addition, he gives our body such useful trace elements as calcium, phosphorus, and B vitamins. Therefore, our dish is not only very tasty, but also healthy, both for children and adults. So, we rub the dairy ingredient on a coarse grater and transfer it to a bowl with chopped herbs.

Step 5: prepare the filling.

Since cheese usually tastes fresh, you can add a little more salt to the filling. And there - at your discretion! We also add the remaining spices to the food bowl and mix everything well with a spoon until smooth. By the way, a few words about such a seasoning as asafoetida! This spice is used in all kinds of dishes that can not do without vegetables such as onions and garlic. It easily replaces these vegetable components, but it does not leave a smell in the mouth, but only gives, for example, soups, appetizers, various salads and vegetable side dishes, a pleasant aroma and taste of spiciness and piquancy. In addition, asafoetida improves our digestion, increases the body tone and arouses appetite. And you can buy this spice in supermarkets, and in stores in the specialized department, as well as in stores where they offer a large selection of Indian grocery products for every taste and color.

Step 6: prepare potato zrazy with cheese.

Well, sprinkle the prepared kitchen table with flour and spread a small amount of “on the eye” potato dough. With our hands we make a cake on the table and after that we put the finished pancake aside. Attention: the dough should be pliable, but not crumble. If it falls apart in your hands, then add a little more flour and knead the test ingredient. And to make a beautiful round cake, you can roll a little dough in flour and roll a ball in your hands and only after that make a cake on the table, roll it on the same side again in the flour component. Then we make the second cake of the same kind and begin to form the eye. To do this, spread on the first cake 1 tablespoon of filling and cover it with a second tortilla. Using your fingers in one hand, gently squeeze the edges of the zraza and smooth the edges so that in appearance we get a round pie. And now sprinkle the dish on both sides with a small amount of flour and gently crush it on the table with your hand. In the same way, we form other zrazy until we finish the filling and potato dough. We put on a medium heat a pan with a small amount of vegetable oil. When the oil begins to warm up, put it in a bowl of zraza and fry the dish on both sides until golden brown. And in order for potato zrazy not to burn, from time to time we check the base of the dish by lifting it with a fork. Transfer the prepared zrazy with the same fork to the serving dish and put in the pan a new portion of the zraz, adding a little oil as necessary.

Step 7: serve potato zrazy with cheese.

And you can serve such a tasty and fragrant dish of potatoes with sour cream, and with your favorite sauce, and with ketchup. It turns out very tasty! And the nice thing is that the dish can be eaten both hot and cold. The taste of this will not change. Good appetite!

Recipe Tips:

- - If you added more vegetable oil to the pan so that the dish is not greasy, after frying, transfer it to a kitchen paper towel, and only then - to the serving dish.

- - For the filling, you can also take any other cheese to your taste. Such cheese as Russian, Kostroma, Suluguni, and even cottage cheese is also suitable. But only in the latter case, it is desirable to be rather dry so as not to swim during the frying process and thereby not spoil the zrazy.

- - In order for potato zrazy to be dense and not to decay during the frying process, choose a variety of potatoes that is suitable for both cooking and frying, and for baking in the oven. Such an ingredient keeps its shape, but at the same time it is well digested.