Zucchini flatbreads with feta cheese
2 servings
30 minutes
Zucchini flatbreads with brinza are a delicate, aromatic dish from Bulgarian cuisine that combines the freshness of summer vegetables with the savory saltiness of brinza. Bulgarian cuisine is known for its simple and delicious recipes that harmoniously blend natural ingredients. These flatbreads are made from grated zucchini, which retains juiciness, herbs that add freshness, and soft cheese that melts to create a light and airy texture. A hint of paprika adds warmth to the flavor, while the herbs provide a summery aroma. These flatbreads can be served warm with yogurt or garlic-based sauces or as a standalone snack. They are perfect for a light breakfast or dinner in good company.
1
Clean the zucchini and all the greens from sand and wash them. Grate the zucchini on a coarse grater without peeling it. However, if your vegetable is not very young, you will need to remove both the skin and the seeds.
- Zucchini: 350 g
- Parsley: 0.5 bunch
- Fresh mint: 10 stems
2
Set aside a few mint sprigs for serving. Remove the leaves from the rest and chop them finely with parsley and green onions, then add the herbs to the zucchini.
- Fresh mint: 10 stems
- Parsley: 0.5 bunch
- Spring onion: 3 pieces
3
Add an egg to the mixture, crumble your cheese into it (or mash it separately with a fork), add paprika, a couple of pinches of salt and black pepper, and mix everything well.
- Chicken egg (large): 1 piece
- Brynza cheese: 120 g
- Sweet paprika: 1 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
4
Finally, add flour to the vegetable mixture. The amount depends on how juicy your zucchini is. The dough should be the consistency of thin 15% sour cream, meaning without water. If the zucchini is too juicy, it's better to drain some liquid before adding flour. Mix the contents of the bowl thoroughly, and that's it — you can bake.
- Wheat flour: 50 g
5
Place two hefty tablespoons of dough for each flatbread. Fry in a preheated skillet with vegetable oil on medium heat for about 5 minutes on each side until golden and firm.
- Vegetable oil: 2 tablespoons
