lazanki — it serves Polish and Belarusian cuisine, an adaptation of the famous lasagna, one of the most popular Italian dishes. Earlier in the Belarusian village lazanki prepared from buckwheat or wheat flour, boiled, dressed with lard, butter and sour cream and onions, in the post — grated poppy seeds, or crushed berries. This dish is widely known in Volkovysk, Braslavsky areas in Polesie and Mogilev. In this embodiment, lazanki baked with cheese and egg yolks and as a result we get delicious casserole. There is also a version with dried sausage without the cheese, if anyone — is interested, I am happy to share the recipe.
The flour — 2 cups
The Egg — 2
Water — 3 — 4 tablespoons
salt — 3 pinches
Cheese — 200 g
Sour cream — 200 g
The Egg — 4 — 5
Butter — 1 tablespoons
1. To prepare the batter sift flour on a board, make a recess, break the eggs into it, pour water and kneaded.
2. We share the dough into several pieces, roll out the dough and leave in such a way that it is slightly dried up (at least 25 minutes). Sprinkle with flour, cut into strips 2 cm wide and cut them into squares.
3. lazanki drop into boiling salted water, stir, cover with a lid, boil 6 minutes, and the drainage.
4. To prepare the stuffing cheese Grate, mix with sour cream, egg yolks and boiled lazanki. Squirrels, beat with a pinch of salt in a solid foam and mix with cheese mass. Punctures the mass in a greased with butter form and send in a preheated 180 degree oven for 25 minutes.