Chicken with Melted Yellow Cheese
Kashkaval is a type of yellow cheese made of cow milk (kashkaval vitosha), sheep milk (kashkaval balkan), or both (kashkaval preslav). The name is derived from the Italian caciocavallo (Romanian: cașcaval, Bulgarian: кашкавал, pronounced [kɐʃkɐˈvɑɫ], Macedonian: кашкавал, pronounced [kaʃkaˈval]; Turkish: kaşkaval/kaşar, Serbian: качкаваљ or kačkavalj; Albanian: Kaçkavalli). In Albania, Bulgaria, Republic of Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, “кашкавал” is translated as “yellow cheese” (whereas sirene is usually translated as “white cheese” or simply “cheese”).
- 1 (3 pound) whole chicken
- 2 cups sour cream
- 1 pound mushrooms
- ¼ pounds yellow cheese
- ½ teaspoon sea salt
- water to cover
- Olive oil extra virgin
- Place the chicken in a large pot and add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone.
- Remove the chicken from the heat, let cool, remove bones and shred or chop the meat.
- Cook mashrooms on frying pan in olive oil.
- Grate the cheese
- Mix the chicken with mushrooms in a baking pan and cover it with sour cream.
- Bake it in preheated oven until lightly browned.
- Finally pour grated cheese and return in the oven to finish cooking.
- Serve with baked potatoes, cherry tomatoes, sour cream and chili pepper.