- cream (fat content of 40% and above) - 500 g
- corn or semolina - 150g
- Adygei cheese, fresh and smoked - 50 g
- chicken egg - 2 pcs.
- salt - to taste
- yoghurt (ayran) or thick natural yoghurt - feed
Number of servings
The complexity of cooking
Step by step recipe for cooking
Grind grated both types of cheese: fresh and smoked and Adygei cheese.
In a small saucepan over low heat to warm upsour cream. The heated, but not boiling (!) Cream split two raw eggs. Heat the mixture, stirring with a wooden spoon until smooth, do not boil - eggs should not curl up too soon!
Stirring constantly, pour a thin stream of semolina or cornmeal sifted krupu.Prodolzhat cook on low heat for 10-15 minutes until thick.
Add the grated cheese. Continue to cook for another 3-5 minutes, stirring gently. Ensure that the mass was smooth: avoid its separation, constantly reducing the fire until it is completely off. Add salt if necessary: to take into account that the smoked cheese itself is quite salty.
Put hot Zhamuko deep portioned bowls and serve with cold sour milk (ayran, yoghurt, sour or natural yogurt).