The Anti-Inflammatory Potato and Kashar Cheese Lava is a comforting meal. We made this dish with potatoes, egg, kashar cheese, parsley, salt, instant yeast, all-purpose flour, and butter. This dish contains 10 grams of protein and 380 calories per serving. It becomes ready to serve in just 55 minutes. Store this Anti-Inflammatory Potato and Kashar Cheese Lava for four days in the refrigerator. You may serve it with scrambled eggs, lemon parsley salad, Turkish menemen, tomato basil soup, garlic yogurt sauce, green leaf salad, hummus, or grilled chicken breast.
STATS:
- Total Time: 55 minutes
- Calories: 380 kcal
- Serving Size: 1 lava
- Course: Main
- Diet: Anti-Inflammatory
- Cuisine: Turkish
- Serving: 8 portions
- Cooking Time: 30 minutes
- Preparation Time: 25 minutes
EQUIPMENT:
- Large pot
- Potato masher
- Large mixing bowl
- Box grater
- Measuring cups and spoons
- Wooden spoon
- Clean work surface
- Rolling pin
- Knife
- Nonstick frying pan
- Pastry brush
INGREDIENTS:
- One tbsp chopped parsley
- 5–6 medium-sized boiled potatoes
- One large egg
- 200 g grated Kashar cheese
- 1 tsp salt
- 1½–2 cups all-purpose flour
- One tsp instant yeast
- 100 g melted butter
INGREDIENT NOTES:
POTATOES:
- They form the soft foundation of the dough and provide a tender texture. Once boiled, potatoes mash easily and blend nicely with the other ingredients. For a slightly different flavor, try using sweet potatoes.
KASHAR CHEESE:
- It lends a savory flavor to the dish and melts nicely within the dough. We grate this cheese and then add it so it spreads evenly through the dough. As an alternative, you can use mozzarella cheese.
INSTANT YEAST:
- This yeast creates a soft texture and a bit of airiness in the dough. Add baking powder if you don’t have instant yeast on hand.
ALL-PURPOSE FLOUR:
- Flour brings the potatoes, egg, and cheese together into a dough. It provides structure and prevents the mixture from turning sticky. You can substitute whole-wheat flour if you prefer.
INSTRUCTIONS:
- First, peel the potatoes and cut them evenly, then cover the pieces with water in the pot.
- Boil the potatoes, then drain properly and mash the cooled cubes.
- Transfer the mashed potatoes to the bowl, then mix in the egg, grated Kashar cheese, salt, chopped parsley, and instant yeast.
- Include the flour slowly and mix well, then cover the bowl with a kitchen towel.
- Leave the dough for 20 minutes in a warm place and flour the surface slightly.
- Make eight portions of the dough and roll them into balls, then flatten gently with your hands.
- Warm the frying pan on a medium-low flame and cook one portion of dough for 5 minutes.
- Turn the dough to cook the other side for five minutes and melt the butter in a small bowl.
- Now brush both sides of the cooked dough with the melted butter and put it on the plate.
- Lastly, serve the potato and kashar cheese lava warm.
SERVING SUGGESTIONS:
BREAKFAST:
- Scrambled Eggs
- Turkish Menemen
- Boiled Eggs
- Fresh Tomato and Cucumber Salad
- Plain Greek Yogurt
SALADS:
- Mediterranean Cucumber Salad
- Turkish Shepherd’s Salad
- Tomato and Red Onion Salad
- Lemon Parsley Salad
- Green Leaf Salad
SOUPS:
- Turkish Lentil Soup
- Tomato Basil Soup
- Vegetable Soup
- Carrot and Ginger Soup
- Spinach Soup
DIPS AND SAUCES:
- Garlic Yogurt Sauce
- Tzatziki
- Hummus
- Tomato Salsa
- Parsley Yogurt Dip
MAIN:
- Grilled Chicken Breast
- Lemon Herb Chicken
- Grilled Vegetables
- Roasted Chickpeas
- Baked Salmon
DRINKS:
- Turkish Tea
- Mint Tea
- Lemon Water
- Ayran
- Cucumber Lemon Water
TIPS:
- Drain the potatoes properly to remove extra moisture.
- Cool the potatoes well for better texture and taste in the dish.
- You should cook the dough on a moderate heat so they do not burn.
- Include the flour slowly to get the better consistency of the dough.
STORAGE INFORMATION:
FRIDGE:
- Include this cooled lava in a closed box and store for 4 days.
FREEZER:
- Freeze the cooked portions for two months with baking paper inside.
FAQs:
Is mozzarella good to include instead of kashar cheese?
- Yes, you may use mozzarella cheese as a substitute for better results.
What makes the potato dough sticky?
- Extra moisture of the potatoes or not draining them properly makes the dough sticky.
Should we exclude yeast from this recipe?
- Yes, you may skip yeast, but the texture will get denser.
Can I make this dough earlier?
- Yes, you may prepare the dough and chill it for one day in advance.
Do we need to bake this recipe?
- No, you just need to prepare this dish in the frying pan on medium flame.
NUTRITIONAL INFORMATION:
Calories: 350 kcal
Net carbs: 36 g
Iron: 1.8 mg
Total carbs: 39 g
Vitamin A: 1,200 IU
Fiber: 3 g
Calcium: 180 mg
Protein: 10 g
Sodium: 480 mg
Potassium: 650 mg
