Buckwheat Zrazy with Adyghe Cheese and Herbs
Description
Wholesome and hearty buckwheat zrazy with a stringy filling of Adyghe cheese and parsley in a crispy buckwheat coating.
- Boil buckwheat groats until tender in a 1:2 ratio with water, lightly salting. Cool until warm.
- Mash the Adyghe cheese with a fork. Finely chop the parsley and mix with the cheese.
- Add half a beaten egg (about 1 tbsp) and 1 tbsp of buckwheat flour to the cooled buckwheat for binding. Mix well.
- Form a flatbread from the buckwheat mixture, place the cheese filling in the center, and seal the edges tightly.
- Coat the zrazy in the remaining buckwheat flour.
- Heat the oil in a pan and fry the zrazy over medium heat until crispy on each side, about 3-4 minutes.
709
169 kcal / 100 g
kcal
31.9 g
7.6 g / 100 g
Protein
68.3 g
16.2 g / 100 g
Carbohydrates
33.9 g
8.1 g / 100 g
Fats
9.2 g
2.2 g / 100 g
Ash
10.5 g
2.5 g / 100 g
Fiber
29.9%
Water
1.5 g
0.4 g / 100 g
Sugars
60.0 g
14.3 g / 100 g
Starch
0.2 g
0.05 g / 100 g
Omega-3
11.79 g
2.8 g / 100 g
Omega-6
10.1 g
2.4 g / 100 g
SFA