Echpochmak is a Tatar national dish. Translated from Tatar, echpochmak is a triangle. Very often this pastry with meat stuffing prepared from yeast dough, but in our family, triangles were always made from unleavened dough. Triangles with such a dough, I still ate only with my mother-in-law. In their family, this dish is also made with unleavened dough.
If echpochmaks made from yeast dough can still be called pies, then from unleavened dough it’s hard to call echpochmak a pie. With such a dough, these pastries are much tastier and easier on the stomach. In the book "Tatar Cuisine" (during Soviet times), it is indicated that the Tatars often used such dough for all their pastries as a variant of a quick test).
I can safely say that not everyone good restaurant Kazan with national cuisine make this pastry as delicious as in our big family)).
1. unleavened dough.
Unleavened dough is essentially a variety shortcrust pastry, unsweetened. First you need to melt butter and chill a little.

Then add vegetable oil, a spoonful of mayonnaise, eggs, water and salt. Mix everything thoroughly until smooth.

Now add flour, better gradually. The dough should lag behind the walls of the pan and not stick to your hands. Also, it has to keep its shape. You need to feel that the dough will not move apart when sculpting.

We remove the dough in a bag and in the refrigerator. Cold dough will be easier to work with).
At this time, we are engaged in the filling.
2. Stuffing.
We cut the beef into small pieces, preferably no more than 1 cm, I have pieces from 0.5 cm to 1 cm. Instead of beef, I have horse meat today. It is very similar in taste.

Also or even a little less, if possible, cut pork belly. In this pastry, you cannot use only lean meat (otherwise there will be a dry filling), so several types of meat are most often used. In the villages they often do it with a goose. And add pork to beef. It turns out here is such a minced meat mixture.

Cut potatoes too small cubes.

Potatoes should end up being a little less than meat. Although this is a matter of taste, it is possible in equal parts with meat.
Next up is the bow. Onions should not be small. It also gives juiciness. I used 4 medium sized bulbs. I chop the onion in a blender to the consistency of gruel, that is, very finely. I have two reasons for this - 1 - I don’t like it when boiled onions come across), and 2 - so the onions give their juice to the maximum and dissolve during baking. We send onions to meat and potatoes.

Mix everything, add salt and spices to taste and mix again. The filling is ready. Let's start sculpting.
3. Sculpting triangles (echpochmak).
Take the dough out of the fridge and start. I do not divide the dough into portions in advance, but pinch each time a piece of the right size. I roll out a circle about the size of a small tea saucer, a little more thick than dumplings.

Put the filling in the middle of the dough, and a small piece of butter on top.

Now you need to blind the two edges of the dough, so that one corner is formed.

Blind the rest of the edges in the same way. Pinch the dough as best you can, I fix it with a pigtail. Because any shortbread dough It tends to shrink a little while baking. We do not need the triangle to spread in the oven). In the middle, according to all the rules, you need to leave a small hole, in order to pour a little bit inside the echpochmaks with a spoon at the end of cooking meat broth.

We close the top with a dough lid, which can then be easily removed for pouring. But I very rarely fill in the broth). I have and so they are often juicy. But of course with broth, it will be even juicier. In fact, I’m still a little lazy)) Yes, and rarely does anyone do it, it seems to me that many who cook don’t even know that it’s necessary).

Here is the first echpochmak. We shift it to a baking sheet greased with sunflower oil. And we begin to do the same thing until the stuffing is over. If you see that the minced meat gives juice, mix it before loading the filling onto the next circle of dough. From this quantity of products, I got 13 pieces. And there is still a little dough left (about a quarter), from which you can make cookies or freeze. And then use this dough as lids for roast pots. Such a lid will be instead of bread). We put the baking sheet with triangles in the oven preheated to 200 degrees for 40-50 minutes.

The triangles should be browned by the end of the indicated time. We take out on common dish. Triangles or echpochmaks are ready.

The smudges on the triangles are runaway juice. So you can adjust the temperature and slightly reduce it if necessary. Echpochmaks are traditionally eaten with meat broth from a bowl. But we rarely do that.) It is with this dough that this pastry turns out amazingly tasty. The dough is thin, crumbly and tastes much better with the filling.

If you ever try echpochmaki and there is minced meat inside, you should know that these are wrong and fake triangles. This is a hack! And the most offensive thing is that the Tatar hostesses themselves (lazy) often do this, distorting their national traditions in the kitchen. At the same time, people have a completely distorted impression of Tatar dishes. Caucasians and Uzbeks, it seems to me, are more reverent and attentive to the traditions in their cuisine. After all, the taste changes very much when replacing minced meat for minced meat This is a completely different song that is not worth the time, money or effort.

Time for preparing: PT01H50M 1 h 50 min

Approximate cost per serving: 35 rub.

My family loves various pastries, so to please my family, on weekends I cook something floury. Today, for example, there will be delicious triangles with meat and potatoes (echpochmak).

Triangular-shaped pies are baked from yeast or unleavened dough (whatever you like). I will share my version of making triangles from yeast dough.

Triangles with meat and potatoes step by step recipe

First, let's prepare all the necessary ingredients. Here's what we need:

Dough Ingredients

• one sachet of dry fast acting yeast;
• two eggs and one for lubrication;
• two tablespoons of sugar;
• one teaspoon of salt (without a slide);
• one glass of warm milk;
• six tablespoons of vegetable oil;
• flour about 2-3 cups;
• fifty grams of butter for greasing the pan.

Filling Ingredients

• two medium-sized potatoes;
• one small chicken or pork (150-200g);
salt, pepper to taste.

Dough for triangles with meat and potatoes

Let's start preparing delicious triangles with dough. Many novice housewives are afraid to work with yeast dough, I assure you that according to this recipe it always turns out. Pour warm milk into a saucepan or dish (whoever has anything), add yeast, sugar, eggs, salt, butter and gradually add flour to the mixture, there should be enough flour so that the dough does not stick to your hands. Cover the pot with a towel. To make the dough quickly come up, put it in a preheated to 180 degrees, but turned off the oven.

Stuffing for triangles

Let's get to the stuffing. Most importantly, all the ingredients for triangles should be finely diced. Grind meat, onions, potatoes and season with salt and pepper.

The final stage of cooking triangles with meat and potatoes

After 30-40 minutes after kneading, we take the dough out of the oven, it should increase by 3-4 times. Sprinkle the table with flour and put the dough on it. Now it needs to be kneaded a little more and divided into equal parts. From this amount of ingredients, approximately 20 triangles are obtained. We roll each piece into a ball and let it stand for 10 minutes.

In the meantime, turn on the oven at 200 degrees to heat it up. We take baking sheets (I have 3 small ones) and grease them with butter.

Now let's move on to triangles. We roll each ball a little, put the filling on them and fasten it in such a way that we get a triangle with a hole in the middle.

We place the triangles on baking sheets, grease with an egg and put a piece of butter in each triangle. We send it to the oven until it acquires a golden color. Put the finished triangles in a deep plate and cover with a cloth moistened cold water. Delicious and lush triangles with meat and potatoes are ready! Bon appetit!

Tatar cuisine has always been famous for its fragrant pastries. Belishi, gubadiya, peremyachi, sumsa, vak belish, bekken - you can list for a long time. The triangle (echpochmak) can rightfully be called the most popular pastry.

The filling for such "pies" consists mainly of beef, potatoes, onions and spices. But the dough is used in a variety of ways. Today on site website we offer to cook triangles with meat (beef) and potatoes using ryazhenka dough. The dough is very tasty and crumbly.

Tatar triangles (echpochmaki) with meat and potatoes: recipe with photo step by step

Prepare products for the preparation of triangles:

For filling:

• Beef (fillet) - 600 grams
• Onion - 350 grams
• Potato - 350 grams
• Salt - 1 tsp without a slide
• Vegetable oil - 50 ml
• Suneli hops - ½ tbsp. l.

For test:

• Butter - 200 grams
• Flour - 900 grams
• Ryazhenka - 500 ml.

Cooking:

Step 1 Mix butter, flour and ryazhenka in a separate bowl. Knead the dough with your hands until it is no longer sticky.

Step 2 We cover ready dough film, put on the bottom shelf of the refrigerator for half an hour.

Step 3 Meanwhile, cut the beef fillet into small pieces.

Step 4 We cut potatoes into cubes.

Step 5 Finely chop the onion.

Step 6 Mix the pieces of meat, potatoes and onions in a bowl. Salt, add hops-suneli, mix.

Step 7 We take out the dough, form portioned koloboks. The size of the koloboks depends on personal preferences: the larger, the larger the triangle will be. Using a rolling pin, roll out the bun of dough into a flat cake.

Step 8 We put the filling on the cake.

Step 9 We grab the edges of the dough on both sides, fasten the dough with our fingers from the edge to the middle.

Step 10 With the remaining free edge of the cake, close the filling, forming a triangle.

Step 11 Thus we form the remaining triangles.

Step 12 We cover the baking sheet parchment paper, lubricate it vegetable oil. We lay a batch of triangles on a baking sheet, grease each triangle with oil. To make the pastry more ruddy, you need to grease it with yolk. We put a baking sheet with triangles in the oven, heated up to 200 degrees, for 40 minutes.

Triangles with beef are ready, the aroma and taste are simply indescribable! Bon appetit!

Have you already cooked Tatar echpochmaks (triangles) with meat and potatoes? Did our step by step recipe help? Share in the comments!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

If you are interested in learning how to cook different dishes and snacks, the recipes of which belong to the peoples of Russia, try echpochmak - this is everyone's favorite Tatar snack with potatoes and meat, which is prepared using yeast. You can prepare the dough for it different ways, but one thing remains unchanged - the filling, to which the broth is added.

What is echpochmak

Tatar triangles with meat and potatoes can be found on almost every counter in bakeries in Tatarstan and Bashkiria. Any meat is used, however classic recipe take lamb or goose. The main thing in echpochmak is that meat broth is poured into it during baking, the filling is very juicy and tender.

How to cook echpochmak

As a rule, the filling for cooking this national dish taken raw. By appearance the appetizer resembles a triangle, which is why it is so easy to distinguish it from other pastries in bakeries. Although the composition of the dish may remind someone of a kurnik, this dish still has its own peculiarity: meat broth is poured over the filling during baking, in which potatoes with meat are then stewed.

Dough for echpochmak

Tatar dish echpochmak according to the classic recipe includes yeast dough, however, over time, the housewives changed it and take puff, unleavened or even shortbread for cooking. Regardless of which one you choose, echpochmaks will turn out to be extraordinarily tasty, fragrant and juicy, because the main thing is the filling, which is made from potatoes and fresh meat.

On kefir

The dough for echpochmak on kefir is ideal for those who watch their figure and try to eat low-calorie food, especially since they want to eat plenty of such ruddy pies. To prepare the dough, you just need to mix 200 ml of kefir with ½ tsp. soda, add a pinch of salt, 200 g butter, 3 eggs, 500 g flour and knead. After you get an elastic mass, you need to set it aside for a little rest.

On sour cream

A more high-calorie dish will turn out if you use sour cream for cooking. You will need 150 ml of sour cream, an egg, 50 g of oil, 100 ml of water, salt, soda, 500 g of flour. Everything mixes easily. Sour cream dough for echpochmak in the oven will rise slightly and become ruddy. If you grease the surface with an egg 10 minutes before the dish is ready, it will become glossy, and the pies will become more crispy.

On margarine

Most a budget option dough preparation - on margarine, it can also be used for other products. At the same time, echpochmaks will turn out crispy, golden in color. To prepare, you just need to stir 200 g of margarine with 2 cups of milk, add an egg, salt and 4-5 cups of flour. The dough is quickly kneaded, you can start sculpting pies right away.

Recipes

There are many recipes for how to bake echpochmaki. Although you can use any dough, the filling is always the same - meat, onions and potatoes. It is most convenient to cut the potatoes with meat into small cubes - so you can be sure that the pies will bake evenly. In addition, the shape remains unchanged - an isosceles triangle. If it doesn't work the first time nice shape, then in time you will definitely come out.

Time: 60 minutes.

Calorie content of the dish: 240 kcal / 100 g.
Purpose: snack.
Cuisine: Tatar.
Difficulty: medium.

The classic recipe for echpochmak, which is a traditional dish in Tatarstan, includes yeast dough and lamb meat. It is best to take the back, separate from the bones and cut into pieces. In this case, you can add any broth, even chicken. Since it is now easier to buy dry yeast than natural "live", you can safely use them.

Ingredients:

• dry yeast - 5 g;
• milk - 0.5 l;
• butter - 70 g;
• eggs - 2 pcs.;
• salt - 1 tsp;
• sugar - 1 tbsp. l.;
• flour - 850 g.
• lamb - 700 g;
• potatoes - 7 pcs.;
• onions - 4 pcs.;
• broth - 300 ml.
• salt;
• pepper.

Cooking method:

1. Dilute yeast in warm milk, mix with beaten egg, add melted butter, sugar, salt, flour, knead.
2. Set it aside for half an hour, but for now, take care of the filling.
3. Rinse the lamb and cut into 1 cm cubes.
4. Peel potatoes and cut into cubes like meat.
5. Finely chop the onion.
6. Mix all ingredients for the filling, season with salt and pepper.
7. Take the risen dough and, tearing off a small piece, start rolling out circles with a diameter of 15-20 cm.
8. Put the filling in the middle so that it resembles a triangle in shape (this way it will be easier for you to give the echpochmak the correct shape). Try to follow the dimensions so that the products are baked evenly.
9. Gently pinch the edges of the dough, leaving a small hole in the middle.
10. Put the products on paper, put in the oven and bake for 7-8 minutes.
11. Then lower the temperature to 170 degrees. So bake another 20 minutes.
12. Take out the almost ready echpochmaks and pour 3 tablespoons of broth into the holes.
13. Put them back in the oven and continue to bake until done (another 15 minutes).
14. Serve hot.

From puff pastry

Time: 60 minutes.

Calorie content of the dish: 230 kcal / 100 g.
Purpose: snack.
Cuisine: Tatar.
Difficulty: easy.

The simplicity of this recipe is that you do not have to mess with the dough, since today it can be bought in almost every store. The choice is yours: you can use yeast or yeast-free, there won't be much difference. This recipe uses pork because it cooks faster. Although such meat is not used in Tatarstan, echpochmaks are no less tasty.

Ingredients:

• puff semi-finished product - 1 kg;
• pork - 500 g;
• potatoes - 5 pcs.;
• onions - 2 pcs.;
• salt;
• pepper;
• meat broth.

Cooking method:

1. Remove the frozen layers from the package, carefully separate. If this is a roll, then leave to defrost, periodically unwinding.
2. Prepare the filling: cut the meat into small pieces, raw potatoes clean and cut into cubes. Finely chop the onion.
3. Mix the filling ingredients with salt and pepper.
4. As soon as the layers have defrosted and are amenable to modeling, start making pies: roll out the layer, cut out a circle with a diameter of 15 cm from it, put the filling. You need to pinch the edges so that you get a triangle.
5. Leave a small hole in the center.
6. Combine the remaining scraps of dough, roll out, make as many more pies as you can.
7. Preheat the oven to 200 degrees.
8. Grease a baking sheet with oil, put echpochmaks on it.
9. Place in the preheated oven and bake for 10 minutes, then reduce the temperature to 160 degrees.
10. After 10 minutes, take out almost ready-made pies and dilute with hot broth: 3 tablespoons for each product.
11. Put the echpochmaks in the oven for 10 minutes.
12. To give a glossy crust, brush the surface with an egg.

With chicken meat

Time: 60 minutes.
Servings: 5 persons.
Calorie content of the dish: 190 kcal / 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

Although the traditional triangle is made with lamb, the housewives change the recipes according to their own discretion and the availability of products on hand. So, chicken may well become the main ingredient for the filling of this Tatar pie. The breast is best cooked from the breast, although any boneless parts will work. You can choose any dough: yeast, puff, shortbread.

Ingredients:

• ready-made dough - 600 g;
• chicken fillet- 500 g;
• potatoes - 5 pcs.;
• onions - 3 pcs.;
• salt, pepper - to taste;
• meat broth.

Cooking method:

1. Peel potatoes and cut into small cubes.
2. Finely chop the onion.
3. Rinse the chicken fillet and cut into 1 cm pieces.
4. Mix ingredients with onions, salt, pepper.
5. Tear off a small piece from the dough, make a ball and roll out a layer with a diameter of 15 cm, a thickness of 0.3-0.5 cm.
6. Pinch the edges so that the echpochmak acquires a triangular shape.
7. Leave a hole in the center to pour in the broth.
8. Preheat the oven to 200 degrees, send the blanks into it.
9. After 10 minutes, reduce the temperature to 160 degrees.
10. After another 10 minutes, pour 2-3 tablespoons of broth into each echpochmak.
11. Bake for 10 more minutes.

How to cook triangular echpochmaks from kefir dough

Time: 50 minutes.
Servings: 5 persons.
Calorie content of the dish: 175 kcal / 100 g.
Purpose: snack.
Cuisine: Tatar.
Difficulty: medium.

If you want to eat a pie, but you are afraid to gain extra pounds, then you will like this recipe for low-calorie echpochmak. Used for cooking kefir dough which is considered dietary. At the same time, in order to further reduce the calorie content of the dish, use chicken or turkey fillet, lamb, beef pulp for filling. Instead of fatty meat broth, you can safely add vegetable broth or boiling water.

Ingredients:

• kefir - 200 ml;
• soda - 0.5 tsp;
• salt;
• oil - 200 g;
• eggs - 3 pcs.;
• flour - 500 g;
• turkey fillet - 500 g;
• potatoes - 3 pcs.;
• onions - 2 pcs.;
• broth - 300 ml;
• salt, pepper - to taste.

Cooking method:

1. For the dough: mix kefir with soda and set aside for 15 minutes.
2. Grind the butter with flour.
3. Mix kefir, eggs, butter-flour mixture, salt. Knead the dough.
4. Cut the turkey fillet and potatoes into small cubes, chop the onion. Mix everything, add salt and pepper.
5. Divide the dough into balls, roll each and stuff.
6. Pinch the edges, giving the pies a triangular shape.
7. Put your blanks in an oven preheated to 180 degrees and bake for 15 minutes.
8. After the time has passed, take out the pies and pour the broth or warm water into them through a small hole in the middle.
9. Bake another 15 minutes.

How to cook shortcrust pastry echpochmak in the oven

Time: 70 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 250 kcal / 100 g.
Purpose: snack.
Cuisine: Tatar.
Difficulty: medium.

Meat triangles are unusually tasty if shortcrust pastry is prepared for them. At the same time, you do not have to mess around in the kitchen for a long time, and you will need very few ingredients. Margarine can be used instead of butter. Prepare the filling from any meat of your choice. The main thing is that it is fresh. In such pies, you can add more broth - 4-5 tablespoons.

Ingredients:

• butter - 150 g;
• salt - a pinch;
• egg - 1 pc.;
• boiled yolk- 1 PC.;
• sour cream - 150 ml;
• flour - 350 g.
• lamb or chicken fillet - 500 g;
• potatoes - 3 pcs.;
• onions - 3 pcs.;
• broth - 300 ml;
• salt, pepper - to taste.

Cooking method:

1. cook crumbly dough, mixing melted butter with sour cream, yolk, raw egg, salt and flour.
2. Cut the meat for the filling into small cubes. Do the same with potatoes, finely chop the onion.
3. Roll out a sheet with a diameter of 15 cm and a thickness of 0.3 cm.
4. Put a tablespoon of filling in the middle.
5. Pinch the edges so that the shape of the pie is triangular.
6. Leave a hole in the center.
7. Put on a baking sheet, greased with oil, and put in an oven preheated to 180 degrees for 50 minutes.
8. 15 minutes before readiness, remove the echpochmaks and pour 4-5 tablespoons of broth into each.

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Echpochmak in Tatar: step by step recipes with photo

Acquaintance with dishes of non-traditional Russian cuisine is always interesting and informative. Even if you are not a fan of meat with pepper or raw fish, you should try them to know their taste and make up your own mind about them. Today we will touch Tatar cuisine and her a traditional dish uchpuchmak (there is a different pronunciation). Otherwise, they are also called stuffed triangles.

Before I knew their name, I thought they were ordinary meat tarts. They really look like ours. open pies with cottage cheese. They taste like meat pies, but much juicier. So, once you cook them, you will only cook triangles with meat.

Tatar cuisine includes a variety of fillings and cooking recipes for triangles. One thing remains unchanged - the dough according to original recipe must be prepared without the addition of yeast. Many cooks replace them with kefir, for example.

Cooking pies is not difficult at all and is not time consuming.

Servings Per Container: 8-10 servings.

Preparation time: 30 minutes.

Baking time: 30 minutes.

Total cooking time: up to 1 hour.

As a filling, you can take chicken, beef, lamb or pork.

For cooking you will need:

1. 2 cups rye flour;
2. 1 egg;
3. 100g margarine or butter;
4. 1 glass of milk;
5. 2-3 pieces of potatoes;
6. 250g-300g chicken fillet;
7. 2 small onions;
8. spices (to taste).

Triangle Recipe

Cooking dough.

Advice: to reduce the calorie content of baking, use rye flour.

Melt margarine or butter in a water bath.

Advice: to shorten the time, put it in the microwave and put it on a medium temperature for 1-2 minutes.

Add milk to eggs. We mix. We start adding flour little by little. First knead with a wooden spoon, then by hand. The dough should become soft, elastic and not stick to your hands. Wrapping cling film. Let the dough rest for 10-15 minutes.

Let's move on to vegetables. We clean the onion. Finely shred. We wash the potatoes, remove the skin. We cut into cubes. We cut the chicken into cubes, no more than 5-10 mm thick. Mix with spices.

Attention: instead of chicken, you can take fatter meat. Chicken fillet makes triangles more dietary, which is ideal for young children.

When the dough has “rested”, we form a sausage, cut into 8-10 parts. Roll out a pancake from each. Cut out an even circle.

Turn on the oven at a temperature 180 degrees let it heat up.

Lay out the filling. We begin to form a triangle. To do this, first we pinch from one end, making an envelope. Then we form the second and third corners. It should be a triangle.

Lay out on a baking sheet. For juiciness, put butter. Brush with beaten egg yolk (optional).

We'll get it after time. triangles with potatoes and chicken are ready. We serve on the table.

Cook with us on video:

Bon appetit.

Triangles-2

This recipe is similar to the previous one, but there is a difference. Milk is replaced with water.

For the recipe you will need:

• 2 chicken eggs;
• 0.5 kg flour (rye or wheat);
• 1 cup or slightly less warm water;
• 2 tablespoons sunflower oil;
• a pinch of salt;
• 300-400g pork;
• 3-4 potatoes;
• 2-3 medium bulbs.

The recipe for making triangles from yeast-free dough

Let's start preparing triangles with dough. It will be without the addition of yeast. Sift the flour into a deep bowl. Add a pinch of salt. Separately, beat the eggs in a bowl with a whisk or fork. We combine with flour. We mix. Gradually add warm water, stirring constantly. Adding sunflower oil. Knead elastic dough.

Attention: sunflower oil must be added so that the mixture does not stick to the hands.

By consistency, the dough should become soft, pliable and turn out to be quite cool. Cover it with a towel. Let's stay around 1 hour.

While the dough is resting, let's make the filling.

It will consist of meat, onions, potatoes and spices. You can put uncooked vegetables and meat or boil them until half cooked.

Advice: if you do not trust your oven and are afraid that the filling will not be able to fully cook, boil them.

Peel the potatoes. We send to boil in cold water for 10 minutes on medium fire. Add a pinch of salt. We wash the pork. Cut into small pieces. Immerse in boiling water, add a little salt. Cook for about 15 minutes. Peel the onion from the skin. Finely shred.

Advice: peeled onions can be put in a blender bowl with knives for finer chopping.

The filling is ready. Cut potatoes and meat into cubes. In a deep bowl, combine potatoes, meat and onions. Salt and add your favorite spices. We leave to cool.

Turn on the oven for 180 degrees. Let it heat up.

Advice: any pastries are placed only in a preheated oven.

When the dough has risen, divide it into 2 parts. We form a sausage. We cut it into rounds, no larger than a chicken egg. Roll each ball into a thin cake.

Advice: Dust the surface and rolling pin with flour. This way the dough won't stick.

Cut out even circles with a cup or saucer. We turn to the formation of triangles. Put the filling in the center. We pinch first from one edge, making a tube. We pinch the other edge. Finally, we form a triangle.

Attention: you should have a hole in the center.

Grease a baking sheet with vegetable or butter. Lay out the triangles. We put ½-1 tsp in the hole. butter.

Advice: butter will prevent overdrying of the filling.

Put in the oven for 30-40 minutes. Serve hot.

Bon appetit.

Triangles-3

Cheese-curd melting filling, airy thick crust- all this you can cook and try on your own prescription triangles. It is worth noting that according to prescription it's not hard to cook them.

For the recipe you will need:

• 2 cups of kefir;
• 2 tablespoons granulated sugar;
• 5 tbsp sunflower oil;
• 2 cups wheat flour;
• 1 tsp soda;
• 2 chicken eggs;
• 150g cheese (hard);
• 150-200g of Adyghe cheese;
• a pinch of salt.

Recipe cooking

We take out a deep container. We sift the flour. Add sugar, salt, 1 egg. Mix with a wooden spoon. Gradually we begin to pour in the broken egg, kneading a thick dough. Add sunflower oil and soda. We mix.

Advice: oil guarantees elasticity and softness.

The dough needs to rest 20-30 minutes. Wrap it in cling film or put it in a bag. Leave at room temperature.

Let's move on to the stuffing.

Mash in a separate bowl Adyghe cheese. We rub ordinary cheese on a fine grater. Add to bowl along with eggs. Salt and mix. The filling is ready.

Turn on the oven for 180 degrees. While the oven is heating up, move on to the dough. We get it. We separate from the whole mass in rounds, the size of a chicken egg. Roll out a thin cake, lightly flouring the surface and dough. It should not stick to the rolling pin. Put the prepared cheese mixture in the middle. We pinch the cake on one side. Then we form the second and third corners. You should get a triangle.

Attention: According to this recipe, we do not make a hole.

We line the baking sheet baking paper. You can brush with butter/sunflower oil or skip this step. Place the triangles seam side down. Break an egg into a cup. Lubricate each pie to form a crust. Bake in the oven 30 minutes.

We serve hot triangles with fragrant freshly brewed tea.

Bon appetit.