Grechnevik

Ingredients

Buckwheat groats 0.5 cups

Vegetable oil 1 tsp

Dried apricots 200 g

Cottage cheese 300 g

Egg 1

Honey 2 tbsp

Sort the groats. Bring 1 cup of water to a boil in a saucepan, pour in the vegetable oil, and add the buckwheat. Bring to a boil, skim off any foam. Reduce heat to low, cover, and simmer until tender.

Wash the dried apricots, pour boiling water over them, and let them sit for 10 minutes; drain in a colander. Puree half the apricots in a blender, and cut the rest into strips. Combine both types of dried apricots.

Place the cottage cheese in a bowl, add the egg and honey. Mix thoroughly. Add buckwheat to the curd mixture and mix thoroughly.

Pour half of the mixture into a baking dish and smooth the surface. Spread the prepared dried apricots in an even layer.

Place the remaining curd and buckwheat mixture on top. Smooth the surface. Preheat the oven to 170°C. Cover the dish tightly with foil. Bake for 25 minutes. Remove the foil 10 minutes before the end of the baking process. Remove from the oven and let cool, then cut into pieces.

Enjoy!