Ingredients:
- Wheat flour 250 grams
- Suluguni cheese 300 grams
- Green onion bunch
- Dill bunch
- Curd 50 grams
- Sour cream 50 grams
- Butter 30 grams
- Vegetable oil 2 tsp
- Dry yeast 2 tsp
- Salt 1 tsp
- Sugar 1 tsp
- Milk 130 ml.
Cooking method:
Step 1. Heat a little milk and dissolve the yeast in it, add sugar. After 10 minutes add all the flour, salt and pour the rest of the milk. Stir, add vegetable oil and mix well again. Cover the dough with a towel and leave to raise for 45 minutes.
Step 2 Grate cheese on a coarse grater, add chopped green onions and dill, cottage cheese and sour cream. Stir and knead gently with your hands so that the greens let the juice go.
Step 3 Further, when the dough is ready, divide it into parts, each of which roll out into a layer. Put on the naga part of the filling, which should correspond in volume to the amount of dough.
Step 4 Then pinch the edges of the dough over the filling, mash the ball with your palms in a flat cake. In the center, make a small incision for steam to escape. Preheat the oven to 200 degrees and bake the cake for 25 minutes.
Step 5 Grease a hot pie with butter. The table can be served immediately or chilled.
Bon Appetit!
