Jamuko

This ancient national dish can be classified as hot snacks. Of the world cuisines known to me, only the Georgian one has a similar recipe - a very original in its taste, Elarji dish. Traditionally, in the Adyghe cuisine, zhamuko is served for breakfast - it is very high in calories, since in the original buffalo sour cream is used here. This recipe was written down from the words of my neighbor Larisa Oshroeva from Nalchik. And, of course, it was not without my author's additions.

Ingredients

• sour cream (fat content from 40% and above) - 500 g
• corn or semolina - 150 g
• Adyghe cheese fresh and smoked - 50 g each
• chicken egg - 2 pcs.
• salt to taste
• sour milk (ayran) or natural thick yogurt - for serving

Directions

1. Grind both types of cheese on a grater: fresh and smoked Adyghe cheese.
2. Heat sour cream in a small saucepan over low heat. Break two raw eggs into heated, but not boiling (!) Sour cream. Heat this mixture, stirring with a wooden spoon until smooth, do not boil - the eggs should not curl up ahead of time!
3. Stir continuously, pour in sifted corn or semolina in a thin stream. Continue to cook over low heat for 10-15 minutes until thickened.
4. Add grated cheese. Continue cooking for another 3-5 minutes, stirring gently. Make sure that the mass is homogeneous: avoid stratification by constantly reducing the heat until it is completely turned off. Salt if necessary: ​​keep in mind that smoked cheese itself is quite salty.
5. Transfer hot Zhamuko into deep portioned bowls and serve with cold sour milk (ayran, yogurt, yogurt or natural yogurt).