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Shangi from buckwheat porridge with cottage cheese

Name: Shangi from buckwheat porridge with cottage cheese
Total time: 45 min
Yield: 4
Ingredients: Buckwheat groats 250 g; Unleavened dough 150 g; Curd cheese (tvorog) 250 g; Butter 25 g; Chicken egg 1 piece; Sour cream 0 to taste

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

Calories

519.9kcal

Proteins

21.2grams

Fats

23.3grams

Carbohydrates

58.7grams

Ingredients

4servings

Buckwheat groats

250

g

Unleavened dough

150

g

Curd cheese (tvorog)

250

g

Butter

25

g

Chicken egg

1

pc

Sour cream

to taste

Cooking steps

1
Cook the buckwheat until ready.
Required ingredients:
1. Buckwheat groats: 250 g

2
Add butter and egg to the porridge, mix thoroughly, and add cottage cheese.
Required ingredients:
1. Butter: 25 g
2. Chicken egg: 1 piece
3. Curd cheese (tvorog): 250 g

3
Roll the dough thinly and cut out tortillas with a mold.
Required ingredients:
1. Unleavened dough: 150 g

4
Place the prepared filling in the middle of each flatbread and fold the edges.

5
Place the products on a greased baking sheet and bake in a preheated oven until done.
Required ingredients:
1. Butter: 25 g

6
Place the ready shanghi on a plate, serve the sour cream separately in a sauce boat.
Required ingredients:
1. Sour cream: to taste

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