Eremchek Yukalary, Cottage Cheese Cakes in Tatar Style

Category5 599 Last Update: Mar 19, 2021 Created: Mar 12, 2021 0 0 0
Eremchek Yukalary, Cottage Cheese Cakes in Tatar Style
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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In Tatar cuisine, there is a huge amount of various pastries for tea. The pastries are festive and ordinary, difficult to prepare and simple. Pamper yourself and the family with wonderful cottage cheese and greens scones. This recipe is a real find for cottage cheese lovers.

Ingredients

Directions

  1. Rub the curd through a sieve or whisk with a hand blender.
  2. Beat eggs with sugar, salt and katyk, add to the curd, stir until smooth.
  3. Sift 150 g of flour into the curd mass, mix. Continue adding flour and kneading until you get a stiff dough (like dumplings). Let the dough stand under a towel for 30-60 minutes.
  4. Roll a 6–7 cm sausage out of the dough. Cut into 2.5–3 cm thick circles, roll each circle into a flat cake 4–5 mm thick.
  5. Heat the ghee in a frying pan, fry the cakes on both sides until golden brown, stack them on a plate. Serve warm, with honey or jam, for tea.

Eremchek Yukalary, Cottage Cheese Cakes in Tatar Style



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

In Tatar cuisine, there is a huge amount of various pastries for tea. The pastries are festive and ordinary, difficult to prepare and simple. Pamper yourself and the family with wonderful cottage cheese and greens scones. This recipe is a real find for cottage cheese lovers.

Ingredients

Directions

  1. Rub the curd through a sieve or whisk with a hand blender.
  2. Beat eggs with sugar, salt and katyk, add to the curd, stir until smooth.
  3. Sift 150 g of flour into the curd mass, mix. Continue adding flour and kneading until you get a stiff dough (like dumplings). Let the dough stand under a towel for 30-60 minutes.
  4. Roll a 6–7 cm sausage out of the dough. Cut into 2.5–3 cm thick circles, roll each circle into a flat cake 4–5 mm thick.
  5. Heat the ghee in a frying pan, fry the cakes on both sides until golden brown, stack them on a plate. Serve warm, with honey or jam, for tea.

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