Brynza is a salty-tasting cheese made from sheep’s milk. Brynza, recipes from which are especially popular in Romanian, Moldavian, Bulgarian and Macedonian cuisines, has a pale yellow or white color, slightly salty taste, and in appearance resembles cottage cheese.
Brynza cheese - recipe for cooking
To obtain feta cheese, special starter cultures are added to goat's milk, which is then curdled and cheese mass is formed. Then the resulting mass is kneaded, pressed and cut into pieces, which are then placed in brine for several days. Brynza is an incredibly healthy product that contains many vitamins, minerals, healthy salts of calcium and fluorine and a sufficient amount of protein.
Brynza (recipes recommend using it in the preparation of many dishes) is added to vegetable and meat dishes, soups, toppings of pies, but especially often to various salads. For example, in Shopska Salad is popular, for which fresh vegetables, feta cheese and baked pepper are mixed, seasoned with olive oil or vinegar; and when preparing a “Shepherd’s salad”, in addition to feta cheese and vegetables, mushrooms and ham are also added. If in chips, before the readiness to add slices of feta cheese, then it gets a wonderful taste. The traditional Bulgarian banitsa cake is made from puff pastry. Brynza is used as a filling (recipes allow options: either brynza with the addition of fresh spinach and butter, or meat with fresh champignons).
As an independent food, feta cheese is used as a snack. To increase the palatability, it is baked in the oven, previously wrapped with foil. Dry wine is excellent for cheese dishes . Below are some recipes from cheese Brynza, which do not require any rare ingredients and easy to prepare.
Brynza. Recipes: 1. Breaded feta cheese
Ingredients: 400g feta cheese, 100g flour, 30g water, 2 eggs, vegetable fat; 5 g of sugar; 1 tsp soda; half tsp acetic acid, parsley, salt.
Preparation: add soda, extinguished with vinegar, add to the flour, then 2 yolks, dilute with water. After thoroughly whipping, salt and sweeten. Add whipped squirrels. Diced feta cheese, with a face of about 3 cm, dip in the dough and fry in hot oil until golden brown. Serve warm with parsley.
2. Fried feta cheese with egg
Ingredients: feta cheese - 100-120 g; 2 eggs; lard-shpig - 100 g; corn chuck - 2 cups; salt, spices and herbs if desired.
Preparation: cut by rectangles into a finger, the feta cheese is poured with water to remove excess salt. Lard-shpig sliced into plates is placed on a frying pan and fried on both sides. Brynza is taken out of the water, dropped into beaten eggs and fried along with bacon. Ready-made feta cheese is placed on a plate, as a side dish - mamalyga, sprinkled with finely chopped greens on top.
3. Brynza in the test (in Bulgarian)
Ingredients: feta cheese - 500-600 g, 2 eggs, flour - 1 tbsp. L., fat or oil, black pepper.
Preparation: whisk the eggs, gradually pour the flour, to obtain a smooth dough for breading. Dip the feta cheese, cut into slices 1.5 cm thick and 5-6 cm long, dip into the dough and put in a frying pan with preheated oil, fry until golden. Serve the feta cheese to the table hot, sprinkle with black pepper on top. Mustard and green salad are served separately.
4. Potatoes with feta cheese sauce
Ingredients: Bulgarian red pepper - 1 pc., Brynza - 70 g, cream or milk - 5-6 tbsp. l., vegetable oil - 2 tbsp. l., garlic - 1 tooth, greens - optional.
Preparation: peeled potatoes are boiled in slightly salted water. The peduncle and seeds are cut from pepper. A quarter of the pepper is cut into small cubes. The remaining 3/4 peppers and feta cheese are placed in the blender. Pouring milk and vegetable oil. Beat until smooth. Garlic, passed through a press, and pepper, diced, are added to the sauce. To taste, chopped greens can be put in the sauce.