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Jamuko
This ancient national dish can be attributed to hot appetizers. Of the world cuisines known to me, only Georgian has a similar recipe - a very original dish of elarji in its taste. Jamuko is traditionally served for breakfast in the Adyghe cuisine - it is very high in calories, since buffalo sour cream is used in the original. This recipe was written down from the words of my neighbor Larisa Oshroeva from Nalchik. And, of course, not without my author's additions.
How to cook Jamuko
Step 1
Grind both types of cheese on a grater: both fresh and smoked Adyghe cheese.
Step 2
Heat sour cream in a small saucepan over low heat. Break two raw eggs into warmed, but not boiling (!) sour cream. Heat this mixture, stirring with a wooden spoon until smooth, do not boil - the eggs should not curl ahead of time!
Step 3
Whisking constantly, pour in the sifted corn or semolina in a thin stream. Continue to cook over low heat for 10-15 minutes until thickened.
Step 4
Add grated cheese. Continue to cook for another 3-5 minutes, stirring gently. Make sure that the mass is homogeneous: do not allow it to separate, constantly reducing the fire until it is completely turned off. Salt if needed: keep in mind that smoked cheese is quite salty on its own.
Step 5
Transfer hot Jamuko to deep bowls and serve with cold sour milk (ayran, matsoni, curdled milk or natural yogurt).
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