Grikainiai with Cottage Cheese Recipe
These are not pies or cheesecakes, but lovers of buckwheat and all cottage cheese will like it! Especially if you dip it in sour cream. And they are also good for a snack in the heat.
Servings
10
Cook Time
40minutes
Servings
10
Cook Time
40minutes
Ingredients
Dough:
Filling:
Instructions
  1. In buckwheat flour (I made the flour from buckwheat flakes), add soft butter, salt and pour in warm water-a glass.
  2. Knead it.
  3. You may need more water.
  4. Since I made the flour from flakes, the dough turned out to be very crumbly and I drove an egg for the bundle.
  5. I flattened the blanks from the dough on a board with flour.
  6. For the filling, beat an egg into the cottage cheese, add cumin, sugar. I ground the cumin in a mortar for flavor.
  7. Add soft or melted butter. Mix it up. If the cottage cheese is too wet, mix it with a spoonful of flour.
  8. Distribute a spoonful of the filling on the blanks.
  9. Blind grikainiai. I dipped my hands in flour, otherwise the dough is sticky.
  10. Fry in vegetable oil with the addition of butter.
  11. I turned out not quite perfect, with cracks, but nothing leaked out.
  12. From this amount, 10 pieces are obtained.
  13. We serve it abundantly with sour cream and fresh dill.
  14. It’s delicious and satisfying!
  15. I dipped it in sour cream like this. You can wash down such a dish with milk, kefir or tea.
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