Composition / ingredients
Step-by-step cooking
Step 1:
To start, make cheese buns. Heat the milk a little, mix with yeast and salt. Add flour (not all at once, as needed). Knead the dough.
Step 2:
Grate the cooled cheese on a grater.
Step 3:
Add grated cheese. Knead the soft dough so that the cheese is evenly distributed. Cover the dough with a towel and leave it to come up in a warm place for about an hour and a half (the dough should increase 2-3 times).
Step 4:
Meanwhile, start cooking the stew. You will need veal, onion, garlic, carrots, eggplant and tomatoes.
Step 5:
Cut onion, carrot, eggplant into small cubes. Suppress the garlic.
Step 6:
Cut off all the films from the veal, excess fat. Cut into small pieces and fry in vegetable oil.
Step 7:
Add onions to the meat, simmer for a few minutes. Then add carrots and eggplant with garlic.
Step 8:
Wash tomatoes, cut into small slices and beat with a blender until puree.
Step 9:
Add chopped pepper (frozen), tomato puree to meat with vegetables. Add salt, pepper and mix. Put out for another 10-15 minutes.
Step 10:
When the dough is ready, put it on a floured surface, form small round buns. Cover with a towel and let it come up for another 15-25 minutes .
Step 11:
Then put the stew in a heat-resistant dish with high sides. You can put it in serving bowls or in one large dish.
Step 12:
Put the finished balls on top, not very tightly to each other, as the dough will increase in volume. Send the form with the kobler to the oven preheated to 190 degrees for 30-35 minutes.
Step 13:
The dish is ready when the buns are browned.
Step 14:
Additionally, you can sprinkle grated cheese on top. You can serve the dish both warm and cold.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Veal - brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal - ham - 108 kcal/100g
- Veal - chop on a bone - 188 kcal/100g
- Veal - schnitzel - 162 kcal/100g
- Veal - dorsal part - 210 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
