Shangi from buckwheat porridge with cottage cheese

Cook the buckwheat until ready.

Add butter and egg to the porridge, mix thoroughly, and add cottage cheese.

Roll the dough thinly and cut out tortillas with a mold.

Place the prepared filling in the middle of each flatbread and fold the edges.

Place the products on a greased baking sheet and bake in a preheated oven until done.

Place the ready shanghi on a plate, serve the sour cream separately in a sauce boat.