Ingredients:

• buckwheat – 60 gr.
• 1 small zucchini
• Adyghe cheese – about 50 gr.
• salt
• black salt
• cumin, coriander, shamballa
• ghee
• water
• seaweed, as for sushi

Cooking:

1. Rinse the buckwheat, put it in a heated pan, dry it, fry in a pan (3-4 minutes). At this time, water is boiling in the kettle. We take a pot, pour buckwheat from the pan into it, add salt and boiling water. The ratio of buckwheat and water is one to one, but a little more water is possible.

2. Put the pot in the oven at 200 degrees, for 15 minutes.

3. At this time, cut the zucchini into small cubes, very small, 0.5×0.5 cm. Put a little oil in the same pan and fry the zucchini, adding spices as you mix.

4. Crumble the Adyghe cheese with your hands, add black salt to it.

5. Then, when the zucchini is almost ready, make room in the middle of the pan, put a small piece of melted butter and put the cheese, fry. 6. Then mix it all with zucchini.

7. We take out the pot from the oven. If the water has boiled away, then everything is in order, because. the buckwheat itself is probably already soft. Pre-fried in a pan, it cooks very quickly. Add buckwheat to zucchini with cheese, mix. The dish is ready! Nearly.

8. Now we lay it out on plates, and next we put the leaves cut into squares for sushi.

9. We take these squares and eat our dish directly with their help.

Enjoy your meal!