Chicken Zrazy with Adyghe Cheese and Herbs

by Editorial Staff

Delicious and easy-to-cook minced chicken zrazy with an original filling of Adyghe cheese and herbs. Slightly salty cheese goes well with herbs and gives the chicken meat juiciness, tenderness, and a pleasant creamy taste.

Cook: 30 min.

Servings: 6


  • Minced chicken – 500 g
  • Bulb onions – 100 g (1 pcs.)
  • White bread – 50 g
  • Egg – 1 pc.
  • Milk – 30 ml
  • Salt – 1 pinch
  • Ground black pepper – 1 pinch

For filling:

  • Adyghe cheese – 100 g
  • Fresh parsley – 3-5 branches (to taste)
  • Sour cream – 2 tbsp
  • Garlic – 2-3 cloves
  • Vegetable oil (for frying) – 2 tbsp


  1. Peel the onion, rinse, cut into several pieces and send to the blender bowl. Put pieces of bread there, add milk. Grind everything thoroughly.
  2. Put the minced chicken in a bowl, add the egg. Add chopped onions to bread. Season with salt and pepper. Mix everything thoroughly.
  3. Prepare the filling. Rinse and dry the parsley, peel the garlic. Finely chop the parsley and garlic.
  4. Cut the cheese into small cubes and place in a bowl. Add garlic and herbs to the cheese. Put out the sour cream. Mix everything well.
  5. Take a small amount of minced meat with wet hands and make a flat cake. In the middle of the flatbread, make a small depression and put 1 teaspoon of cheese filling with herbs in it. Cover the filling with a small amount of minced meat and seal the edges, forming a zrazy.
  6. Put the food immediately in a frying pan heated with vegetable oil. In the same way, form zrazy from the remaining minced meat and filling. Fry the zrazy over medium heat for 4-5 minutes on each side.
  7. Ruddy chicken zrazy with Adyghe cheese and herbs can be served with any side dish or, like mine, with fresh vegetables. Enjoy your meal!

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