Fried Adyghe cheese with bulgur
A cheese that doesn't melt in the pan — a great swap for meat.
- Per serving
- 664 kcal
- Time
- 25 min
- Servings
- 2
- Protein
- 34 g 22% of calories
- Fat
- 30 g 44% of calories
- Carbs
- 52 g 34% of calories
The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.
Ingredients
- Adyghe cheese 250 g
- Bulgur 120 g
- Zucchini 1 pcs
- Bell pepper 1 pcs
- Cherry tomatoes 200 g
- Olive oil 1 tbsp
- Italian herbs 1 tsp
Method
- Cook the bulgur for 15 minutes.
- Cut the cheese into thick slices and fry in half the oil until golden, 2 minutes per side.
- Fry the diced zucchini and pepper in the rest of the oil for 5 minutes, then add the tomatoes and herbs.
- Plate the bulgur, vegetables and cheese.
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