Buckwheat With Feta Cheese - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Buckwheat with feta cheese is a very tasty second dish that can be served for breakfast or lunch along with sausage or cutlets.

Ingredients

Buckwheat - 200 g

Water - 500 ml

Bryndza - 150 g

Butter - 60 g

Salt to taste

• 167 kcal
• 20 minutes.
• 20 minutes.

Photo of the finished dish

Step by step recipe with photo

I recently discovered buckwheat with feta cheese and was shocked by the taste of such a dish. In our region, cheese can be bought in any store or supermarket, in the market. Fresh sheep cheese is especially tasty - you can't pull it off even by the ears! It is neither salty nor dense, but soft-soft, just like butter or chilled pate. If such cheese is mixed with hot buckwheat, then the porridge will become almost uniform, juicy and very tasty. The only thing is that you need to try feta cheese before serving in order to understand whether you should add salt when cooking buckwheat. If the cheese is salty, then exclude the salt from the list of ingredients.

Optionally, you can cut the cheese into cubes or cubes, lay out with a teaspoon. I recommend serving it on buckwheat in layers, not forgetting about fresh herbs and butter.

So, get the ingredients you need ready and start cooking!

Sort the buckwheat, removing the toasted black grains, pour into a deep container and cover with cold water. Rinse off excess debris thoroughly and drain off water.

Pour the cereals into a saucepan or cauldron, pour hot water and boil for 15 minutes from the moment of boiling, placing on the stove. Then turn off the heat, cover the pan with a lid and let the porridge steam for another 5 minutes.

Add butter or lard to taste.

Place the porridge on a serving platter.

Cut the cheese and place on top of the buckwheat. Garnish with fresh herbs.

All. Buckwheat with feta cheese is ready to serve.

Enjoy it!