Balls of Adyghe cheese fried in sauce
Composition / ingredients
4
servings:
Cooking method
Knead Adyghe cheese with flour, salt and asafoetida. The ingredients should mix well. From the pieces of the resulting mass, roll balls the size of a walnut. Heat the oil in a frying pan, put the cheese balls in it and fry them for a few minutes until they turn golden. Transfer them to a separate container.
Cut tomatoes into pieces and grind in a blender. Heat the oil in a frying pan and fry the curry and coriander for 10-15 seconds. Then add the tomato paste and after a minute puree the tomatoes and salt.
Simmer tomatoes over medium heat for about 10 minutes. Add sour cream, stir well. Add the balls and herbs and cover the pan with a lid.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Parsley greens - 45 kcal/100g
- Curry - 352 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Wheat flour - 325 kcal/100g
- Ghee - 892 kcal/100g
- Ground coriander - 25 kcal/100g
- Adyghe cheese - 240 kcal/100g
