The first dish I had the honor of sharing in my “5 Cheese Dishes from 5 Countries” series was a Paraguayan comfort dish called mbeju. Made from yucca starch, cheese, butter or lard, and salt, this ingredient list is simple yet effective. However, I’m sure you could add even more flavor with extra sauces or seasoning if desired.

This recipe comes from Giulianna, who is from Asuncion Paraguay and now resides in Panama City, Panama. In Paraguay’s mother tongue, Guarani, “mbeju” roughly translates to “flat cake.” As the name suggests, this recipe is simple, but delicious. Traditionally, mbeju is made with Paraguayan cheese, which is made from cow’s milk and tastes both acidic and fresh. A good replacement would be fresh mozzarella, but if you can access Paraguayan cheese, I highly recommend it. Mbeju is usually served during the winter, as it’s a hot, fatty dish perfect for keeping you warm and cozy during those colder months. However, Giulianna enjoys mbeju all year round, and I agree that it’s delicious no matter the time of year.

Since Giulianna moved out of Paraguay recently due to work, this dish serves as a beautiful little piece of home. However, although mbeju only consists of a few ingredients, don’t be fooled! This cooking process was somewhat difficult. The dough wasn’t cooperating with me, so the texture may not have been ideal. Though I may have made a mediocre batch, this salty, cheesy flatbread was still delicious. But I do think it could use a hint more flavor; perhaps some seasoning infused into the cheese or bread may help! 

Ultimately, this little piece of Paraguay was delightfully yummy and comforting. It may require some elbow grease, but I hope you try this unique Paraguayan dish and expand your palate!