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400–420 g flour
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1 egg
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1 teaspoon salt
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1 teaspoon baking soda
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1 tablespoon sugar
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250 ml kefir
For the filling:
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30 g butter
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3 garlic cloves
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Spring onions or a bunch of dill or parsley
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200 g grated cheese
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Oil for frying
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Ingredients
Recipe
- Add baking soda, sugar, and salt to the kefir and mix well. Sift the flour, beat the egg, and combine everything to knead the dough.
Do not add all the flour at once; 400 g should be enough. Melt the butter, grate the garlic, and finely chop the herbs. Mix everything with the butter. - Roll out the dough into a rectangular sheet, spread the butter mixture over it, and sprinkle with cheese. Roll it up tightly and press the edges and the seam firmly. Cut into 2 cm slices. Lightly coat each slice in flour, press with your hands, and roll out thinly using a rolling pin.
- Prepare the Kamado BONO grill for direct cooking: light the charcoal with a fire starter, place the cast-iron grill grate, and wait until the temperature reaches 200°C. Adjust the top and bottom air vents to maintain an even temperature. Insert a cast-iron pan.
- Heat the oil and cook the patties for 2 minutes on each side. Drain on paper towels.
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See the recipe
1 - 2 h
2
1/3
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See the recipe
1 - 2 h
4
3/3
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See the recipe
0 - 30 min
4
2/3
-
See the recipe
3 h +
4+
1/3
-
See the recipe
0 - 30 min
2
1/3
-
See the recipe
30 - 60 min
4+
2/3
-
See the recipe
3 h +
4+
2/3
-
See the recipe
3 h +
4+
2/3
-
See the recipe
1 - 2 h
4+
2/3
-
See the recipe
30 - 60 min
4+
1/3
8
8
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