Description
The ancient recipe of the Ukrainian cuisine. This simple, delicious and rich cake baked at home for my husband. In the Lviv region, Yavorov in the vicinity, according to custom, on Friday, knead the dough and bake a few large fragrant pies with potatoes and buckwheat. These pies families eat on the weekend. Hence the name. Interestingly, in other regions and in Lviv they are not baked. The recipe is unusual but tasty.
Ingredients
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Water
400 ml
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Chicken egg
2 piece
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Yeast
50 g
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Flour
-
Potatoes
1 kg
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Buckwheat
0.66 cup
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Onion
4 piece
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Sunflower oil
100 ml
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Bay leaf
1 Tbsp
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Salt
-
Black pepper
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Sugar
-
Salt
Cooking
Water, yeast, one egg, a pinch of salt and sugar, flour, knead not abrupt dough. Set to come. Peel, cut, put on to cook potatoes. Don't forget to add salt.
Meanwhile fry the onion in sunflower oil. It needs literally swimming in oil. Onions can be a bit of salt.
When potatoes are cooked, drain, add RAW buckwheat, Bay leaf, pepper and peremenam predelay.
Add browned vegetables, cover with a lid, so the buckwheat has raspalas.
When the dough came vimineum it and arrange on a greased baking dish.
Spread the filling on top and wrap the edges. Greased egg. Put in heated to 210-220 degree oven and bake for 40-45 minutes.
Eat with sour cream. You can eat cold, and you can fry in a skillet until crispy Golden brown. So delicious (but, unfortunately, less useful). Choose as you like. Bon appetit!
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