Lasagna-like savory cheese cake: Dumitru Lungu’s five-cheese pie
In the Republic of Adygea, and in communities that preserve the traditions there, a rather unusual dish for our local cuisine has emerged: a savory cheese cake recipe made from five types of cheese, layered like lasagna and baked to a golden, aromatic perfection.
This unique recipe was brought and adapted here by Dumitru Lungu, a skilled local artisan from Orhei, who traveled extensively across the globe to gather culinary inspiration.
In Orhei, Dumitru Lungu is known as an ingenious and passionate cook, specializing in international cuisine. He explored the Caucasus region and many other places. Among the recipes he successfully brought home is this satisfying five-cheese savory pie, featuring thick, alternating layers of soft dough and intensely aromatic cheeses.
Dumitru Lungu shared the story of how he discovered this recipe and detailed which specific cheeses give it the intense flavor and distinctive texture, essential to Adygea cuisine.
He explained the components on the show "Dimineața cu Radio Moldova":
“It’s a cake, but you could easily call it a type of lasagna, made from five kinds of cheese: Mozzarella, Parmesan, Dorblu, a local variety, and, crucially, Suluguni. This is a staple in the cuisine of Adygea and now Dagestan. I spent some time in these regions; I traveled through several republics, collecting these recipes.
The pie generally weighs between one and one and a half kilograms (1 kg – 1.5 kg). The retail price for one kilogram of the cake is 400 Moldovan Lei. I accurately weigh all five kinds of cheese, aiming for about 200 grams of each, then I grate and mix them together.
We also cater to gourmets who request an addition to the basic five cheeses—finely chopped fried mushrooms. After assembling the cake, I flash-freeze it. When a customer wants to bake it, they simply take it out, let it thaw for two hours, and then it's ready for the oven.”
This flavorful dish, which offers a taste of the Caucasus, can be purchased directly or prepared at home. Dumitru Lungu generously revealed the simple preparation method:
“First, we prepare the dough, which is a flatbread, boiled in very, very hot water. After that, I use a mold to shape it and quickly place it in cold water to cool down. In a special baking form, I begin layering: dough, the five kinds of cheese, dough, then more cheese, and another layer of dough. You bake it at 180 degrees Celsius in the oven for 45 to 50 minutes. Upon removal, you have this rich, delicious five-cheese pie.”
The dish successfully combines simple, traditional preparation techniques with accessible cheeses, yet it surprises with its Caucasus culinary inspiration and its rich, satisfying taste.
Translation by Iurie Tataru
