Bel mazh (White man)


fresh, unsalted sheep’s or cow’s white cheese, 3-4 tbsp. of wheat flour, salt to taste



Crush the fresh unsalted cheese in a copper vessel. Cook at a low temperature while constantly stirring with a wooden spoon until it melts and starts to look like milk. Leave to simmer for a while, then add the flour gradually for the mixture to thicken. The Bel mazh is ready when the mixture starts to separate from the walls of the pan. Finally, season with salt.


"Black" wine

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