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
Ingredients
- 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
Directions
- Peel the onion, rinse, cut into several pieces and send to the blender bowl. Put pieces of bread there, add milk. Grind everything thoroughly.
- Put the minced chicken in a bowl, add the egg. Add chopped onions to bread. Season with salt and pepper. Mix everything thoroughly.
- Prepare the filling. Rinse and dry the parsley, peel the garlic. Finely chop the parsley and garlic.
- 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.
- 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.
- 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.
- 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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