Pies with suluguni
6 servings
60 minutes
The recipe is taken from the book "Abkhazian cuisine" published by "Eksmo".
1
Heat a glass of water to 37 degrees, add sugar, a glass of flour, and yeast, and mix. Cover and place the mixture in a warm place for 15 minutes.
- Water: 1 glass
- Sugar: 1 tablespoon
- Wheat flour: 3.5 glasss
- Fresh yeast: 15 g
2
Melt 100 grams of butter. Separate 1 egg into white and yolk, beat the white with a pinch of salt. Sift the remaining flour onto the table in a mound and make a well at the top.
- Butter: 100 g
- Chicken egg: 2 pieces
- Salt: to taste
- Wheat flour: 3.5 glasss
3
Pour milk into the flour, add butter, yolk and egg white, pour in the yeast mixture and knead the dough. Cover it and place in a warm place for 2-3 hours.
- Whole milk: 1 glass
- Butter: 100 g
- Chicken egg: 2 pieces
- Fresh yeast: 15 g
4
Grate or finely chop the suluguni, mix it with a raw egg, add some softened butter and salt to taste. Mix everything thoroughly.
5
Knead the risen dough and roll it out into a thin layer. Cut out circles of dough with a diameter of 4 cm, place a tablespoon of filling in the center of each, and pinch the edges of the dough.
- Suluguni cheese: 350 g
- Chicken egg: 2 pieces
- Butter: 100 g
- Salt: to taste
6
Heat oil in a pan and fry the pies on both sides until golden brown. Serve with honey and sour milk.
- Vegetable oil: 100 ml