Quick cakes on kefir with eggs and suluguni (or with any other filling)

[Cook, with love, for yourself and your loved ones!]

Quick cakes on kefir with eggs and suluguni (or with any other filling)

Category: Bakery products

Ingredients
kefir	1 glass
drain. butter or lard	1 tbsp. l.
salt	0.5 tsp
soda	1 tsp
flour	300-350 gr.
filling
eggs	4 things
suluguni (feta cheese) or even cottage cheese	100-150 gr
garlic, herbs	optional
salt pepper	taste

Cooking method

We begin to knead the dough with all ingredients except butter and soda.

After the dough is practically formed, sprinkle it with baking soda and add a tablespoon of softened butter (I prefer pork fat).

Add flour little by little to get a soft and elastic dough. Cover the dough and leave to rest for 15-20 minutes.

At this time, we are preparing the filling

Grind eggs and suluguni. Depending on the salinity of the suluguni, add salt and, if you like, pepper. Greenery lovers can add it to their liking. Mix everything well.

Divide the finished dough into 8 parts. During the "rest" period it became soft and silky, very pleasant to work with.

Roll out a thin cake (3-5 mm thick and about 20 cm in diameter).

Put 2 tbsp in the middle of the cake. l. fillings.

We pinch the cake with a purse.

First flatten the cake with your hand, then roll it out with a rolling pin to, practically, the original diameter (3 cm less).

We do the same with the remaining cakes, laying out the finished ones on a cutting board.

Pour 1 tbsp into a frying pan. l. vegetable oil and set to warm up.

While the pan is warming up, take the first cake and once again pass over it with a rolling pin - the diameter will increase.

And after that you send it to the frying pan. DO NOT forget to turn over after browning one side. You can fry both in oil and in a dry frying pan. Personally, I like oil better.

The finished cakes are stacked on a plate. I specially did not roll out some cakes before sending them to the pan. As you can see, with different diameters, their thickness is the same. So it's better to roll it out, it turns out more.

Bon Appetit!

The dish is designed for

8 pieces with a diameter of 20 cm

Cooking program:

frying

Note

I think that such cakes can also be cooked in the oven if you do not fry for one reason or another.
I prefer those recipes according to which you can cook from available products, without much labor and time expenditures, but at the same time, it is tasty and varied.
Not all working women can spend a lot of time in the kitchen and running around the shops looking for special ingredients. For me, the simpler the better. But so that, at the same time, it was delicious.
Cook, with love, for yourself and your loved ones!

I confirm, it's very tasty)) I baked similar ones in a multi-baker, in a pancake panel. They are not 20 cm there, of course. And a little higher.
Thanks for the recipe))

Well, I don't have such assistants, but now I know that I can advise my daughter to try this. As soon as they are allowed to use mini-appliances in the hostel.

[Giraffe]

Giraffe, Tanya, fluffy and rosy cakes!
I bake similar ones! The truth is rare.

And I bake when the suluguni turns out to be too salty. I am already in sauces, and in this case, I use it and wherever I do not use it. Yesterday in cutlets.

I'll take the cottage cheese and make it. I also confirm, it's delicious, I remembered, you brought it and we ate it on the river.

I remembered a little wrong. It was these cakes that you baked.And it was them that we took to the river. Look at the tablecloth.

[Giraffe]

Giraffe, Tanya, boiled or raw eggs in the filling? I do not understand from the photo, my screen is small. The consistency seems to be a thick filling ...

Boiled.
Step 4. Grind eggs and suluguni ...