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Mbeyú (mbejú): photo of the dish
Illustrative photo: Riba28-maps — CC BY-SA 3.0, Wikimedia Commons
Breakfast

Mbeyú (mbejú)

Mbeyú is a Paraguayan flatbread made from cassava starch, cheese and milk, cooked in a pan. Its texture is soft inside and slightly crisp outside. It is a classic for breakfast and afternoon snacks.

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Ingredients

Ingredients

Cuisson

Spices & seasoning

Optional extras

On the side

Instructions

  1. Heat the milk with the oil and salt just until it starts to simmer.
  2. Pour the hot liquid over the cassava starch in a bowl and mix with a spoon until you have a lumpy dough, then knead by hand.
  3. Add the egg, the fresh cheese and the grated cheese, then knead until you have a smooth, elastic dough that no longer sticks to your fingers.
  4. Let the dough rest for 10 minutes, covered with a tea towel.
  5. Shape balls the size of a ping-pong ball, then flatten them into patties about 1 cm thick.
  6. Heat a little oil in a frying pan over medium-low heat and cook the patties for 4 to 5 minutes on each side, until golden and puffed.
  7. Serve warm, they are best straight from the pan.

Variations and tips

In the oven. Arrange the balls on a greased tray and bake at 200 °C for 20 minutes: less fat, same softness.

With what you can find here. Cassava starch is sold in African or Brazilian grocery shops; tapioca starch works as a substitute.

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Original Ecomely recipe.