This roll uses not just cheese, but real Adyghe cheese – the one that is produced on the territory of Adygea, in Maykop. I have frozen peppers and greens, since the summer we have stuffed Bulgarian peppers with herbs and frozen in the freezer. Very convenient! In the recipe, I describe each ingredient separately. It is important that the green clusters are small.
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 400 gram Pork pulp, I have carbonade
- 150 gram Soft cheese I have Adyghe smoked
- 1 piece Bulgarian pepper
- 1 bunch Dill
- 1 bunch Parsley
- 1 bunch Cilantro
- Salt to taste
- Red hot peppper to taste
Ingredients
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Instructions
- Here's a piece of pork I ate.
- Finely chop all the herbs and pepper, mix with the broken pieces of cheese.
- A piece of pork is not cut along to the end, we continue to make the same incisions so that at the end the meat can be unwrapped with a ribbon. Cover with cling film and beat off with a hammer on both sides.
- Salt and pepper.
- Lay out the filling along the entire length, roll it up. Can be fixed by thread.
- Put it in a sleeve or a baking bag, put it in the oven, bake for 40 minutes at a temperature of 200 degrees.
- Take it out, let it cool down a little, slice it – and serve with anything.
- I have pickled cucumbers and pickled tomatoes. Enjoy your meal!
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