Mbeju is a beloved Paraguayan street-food flatbread with roots in Guaraní cooking, made by pan-frying a thick batter of cassava starch and cheese into a crispy-edged, tender-centered cake. The contrast of a lacy, golden crust against a soft, slightly stretchy interior makes it an irresistible snack any time of day.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield8 small flatbreads (4 servings)
Nutrition Facts
Per serving (estimated)
- 345 kcalCalories
- 14 gFat
- 7 gSaturated Fat
- 46 gCarbs
- 1 gFiber
- 2 gSugar
- 9 gProtein
- 380 mgSodium
- 120 mgPotassium
- 240 mgCalcium
- 1 mgIron
- 0 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the batter
- 2 cups (240 g) cassava starch (tapioca starch)
- 1 1/2 cups (150 g) grated semi-firm cheese such as mozzarella mixed with farmer's cheese
- 1/2 cup (120 ml) whole milk
- 2 tbsp (28 g) unsalted butter, melted
- 1 large egg
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
For cooking
- 2 tbsp neutral oil such as sunflower or canola
- Extra grated cheese for sprinkling, optional
Directions
- In a large bowl, whisk the cassava starch with the grated cheese, salt, and pepper until evenly combined.
- Make a well in the center and pour in the milk, melted butter, and egg. Stir with a fork first, then switch to your hands and knead gently just until a soft, slightly crumbly dough comes together; do not overwork it.
- Divide the dough into 8 equal balls (about 75 g each) and flatten each into a disc roughly 4 inches wide and 1/2 inch thick.
- Heat 1 teaspoon of oil in a nonstick or well-seasoned cast-iron skillet over medium-low heat. Place 2 to 3 discs in the pan, leaving space between them, and cook for 3 to 4 minutes until the bottoms are deeply golden and lacy.
- Sprinkle a little extra cheese on top of each disc if using, then flip carefully with a thin spatula and cook 2 to 3 minutes more, pressing lightly so the second side browns evenly.
- Transfer the cooked flatbreads to a plate lined with paper towels and keep warm. Repeat with the remaining oil and dough, serving the flatbreads hot while the cheese inside is still stretchy.
Cook’s Notes
- Use a semi-firm, lightly salted cheese so the dough holds together; very fresh, watery mozzarella can make the batter slack.
- Keep the heat at medium-low; too hot and the outside burns before the cassava starch cooks through in the center.
- For an extra-bubbly crust, drizzle a few drops of oil around the edges of each disc as it fries.
- Mbeju is best eaten fresh and warm but can be refrigerated for 2 days and revived in a dry skillet over medium heat.
- A squeeze of fresh lime or a small bowl of guava paste (dulce de guayaba) on the side turns this into a classic Paraguayan merienda.
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Craving more flavors from Paraguay? Try these traditional recipes:
