DISH RESEARCH · Dish
Mbeju
Paraguayan cassava-starch and fresh-cheese flatbread with a crisp, sandy crumb.
About Mbeju
Mbeju is a traditional Paraguayan griddle bread made from cassava starch and cheese. This profile follows Ana María Gómez Silgueira’s egg-free version and excludes her optional egg and corn flour.
Paraguay cheese and butter give the starch mixture a rich, salty dairy flavour. Toasting adds a lightly nutty edge while milk keeps the interior tender.
The flat round is mottled golden on both sides with crisp edges and a pale, crumbly centre. Its texture is sandy and tender rather than elastic like a kneaded dough.
Allergens in this recipe
Contains: Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Mbeju
Ana María Gómez Silgueira's traditional Paraguayan mbeju.
- Cassava starchDry starchy base
- Queso ParaguaySalty fresh cheese
- ButterRichness and binding fat
- MilkLight hydration
- Fine saltSeasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Cassava starch:
- Queso Paraguay: . Queso Paraguay is linked to the fresh-cheese route while retaining its regional name.
- Butter:
- Milk:
- Fine salt:
Origins & food traditions
Paraguayan publication ABC Color labels this complete formula a traditional Paraguayan mbeju; Paraguay’s state news agency independently lists mbeju among the country’s typical dishes presented by its tourism authority.
Countries
- Paraguay
- ParaguayCatalogue link pending review
Cuisines & regions
- Paraguayan Cuisine
- Guarani Cuisine
- Paraguayan CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.