Ingredients
200 g feta cheese
100 g butter
1/4 cup (50 ml) of water
2 cup (400 g) of corn or wheat flour
salt
Method
The feta cheese is crushed and fry in the butter over low heat, then pour in the water. When melt the feta cheese, add the flour. The mixture boil on low heat until it is released by the court (about 1/2 hour), stirring constantly. If necessary, add salt to taste.
Containers:
Difficulty
Easy
Tested
1 user
Comments
I'm from the Rhodopes but this dish I have not heard there :)
There, there! If I am not mistaken, in Zabardo so its say on this specialty. A Zabardo is in Smolyan :)
Little dalechko of Smolyan, Chepelare is before after Wonderful Bridges :) dishes different stances may have it :)
I often make such a mess that *invented* by accident, call her *cheesy mash* I did not know that it exists somewhere like a recipe. Bravo! It is very delicious! And the Germans like it, we have an acquaintance who came once while we ate, sat down with us at the table and put us out of the mess I make it to the stew. He was fascinated and several times made me to do when he comes. And he dips a morsel, succumbed education guy;-)))))))
Just to add - I melt the cheese in a dry pan (no oil I put), then it pour 200 ml cream and corn flour eye, until thickened. I do not know what this dish is consistency, I do it as a medium thick porridge.
Yes, close to Wonderful Bridges is :). But I saw on TV how people did it by Zabardo. They were guests of Uti Bachvarov, if I'm not mistaken.