North-eastern Argentinian cheese mbejú
Cassava starch and cheese flatbreads made from a crumbly mixture, pan-cooked until golden and shared as a side.
Active time25 min
Cooking30 min
Total40 min
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Ingredients
- 105 g unsalted butter
- 100 g semi-hard cheese
- 150 g Argentinian cremoso cheese
- 150 ml whole milk
- 500 g cassava starch
- 1 pinch of salt
Preparation
Mix the starch and salt in a bowl. Add 100 g softened butter and rub between your fingers to make crumbs. Dice the cremoso cheese and grate the semi-hard cheese. Mix both into the starch.
105 g unsalted butter100 g semi-hard cheese150 g Argentinian cremoso cheese500 g cassava starch1 pinch of salt- mixing bowl
- knife
- chopping board
- grater
Gradually add the milk while rubbing the mixture between your hands. Keep a texture of moist coarse crumbs that hold together when pressed, without kneading into a smooth dough.
150 ml whole milk- mixing bowl
Heat a non-stick frying pan over medium heat. Use the remaining 5 g butter to lightly grease the pan between batches. Spread in an even layer of mixture and press lightly with a spatula. Cook for about 3 minutes, until the base is golden and holds together, then turn with the spatula and brown the other side. Repeat with the remaining mixture. Divide the flatbreads and serve warm.
- frying pan
- spatula
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration