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Shangi from buckwheat porridge with cottage cheese

4 servings

45 minutes

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

Energy value per serving
CaloriesProteinsFatsCarbohydrates
519.9
kcal
21.2g
grams
23.3g
grams
58.7g
grams
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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