Shangi from buckwheat porridge with cottage cheese
6 servings
50 minutes
Recipe taken from the book "Ural cuisine.
Calories1052.9kcal
Proteins47.2grams
Fats56.6grams
Carbohydrates89.9grams
1
Prepare the filling. Rinse the buckwheat, pour in cold salted water, and cook a thick porridge.
- Buckwheat groats: 300 g
- Salt: to taste
2
Add butter, mix and cool.
- Butter: 100 g
3
Then add the eggs, mix well again, and combine with the mashed cottage cheese mixed with a little milk.
- Chicken egg: 4 pieces
- Curd cheese (tvorog): 1 kg
- Milk: 0.3 glass
4
Roll out small flatbreads from the rested dough, place a mound of filling in the center of each flatbread, and fold the edges of the dough up.
- Yeast dough: 800 g
5
Place the prepared shanghi on a greased baking sheet and put in a preheated oven at 180–200 degrees.
- Butter: 100 g
6
Bake for 20–25 minutes.
