Bryndza spaghetti

1. 

carrots 7 oz (200 g)

Cut the carrots into small fries ...

2. 

rapeseed oil ¾ cup (200 ml)

... and fry in oil until crispy.

3. 

Take the carrots with a strainer and let the oil drain into a paper napkin.

4. 

onion 7 oz (200 g)

Cut the onion into parts...

5. 

.. and put in the oil that was used for carrots.

6. 

salt 0.25 tsp

Take with strainer and let the oil drain into a paper napkin.

7. 

pasta - Spaghetti 8.75 oz (250 g) • water 2.1 quart (2000 ml)

Cook spaghetti (as directed) in boiling salted water for about 5 minutes.

8. 

Strain the cooked spaghetti and rinse with cold water to stop cooking.

9. 

sheep cheese - bryndza 7 oz (200 g) • white yogurt 7 oz (200 g)

Crush the bryndza with your fingers, add to yogurt and mix well to a creamy consistency.

10. 

coriander 2 tbsp

Serve the spaghetti topped with bryndza cream, garnished with crispy fried vegetables and sprinkled with fresh cilantro.