Parzhenki buckwheat

Submitted by enr on 29 Oct 2009
300 g buckwheat
100 g of flour (in the original recipe - buckwheat)
150 ml milk
egg 1
pepper, salt
other spices optional
Parzhenki buckwheat
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Buckwheat wash until the water gets quite clear. Pour a lot of water, add 2 tsp salt and boil for 5 minutes, remove from heat and leave for another 30 minutes to swell. Beat the egg, milk and flour. Buckwheat drain well and mixed with powdery mess. May wrinkle slightly with a fork. The mixture is heated dripping in fat and fry until golden. * In mixture can add grated carrots, mashed potato, chopped green onions, finely chopped pepper, crumbled feta cheese and more. Can be made and pepper.
0 users
29 Oct 2009


As I wrote above - in the original recipe is from buckwheat flour, but many users have commented that quite successfully replaced with wheat or rye flour. Iliana - follow and other recipes with buckwheat, patience;-)

Again I ask, where taking buckwheat flour?

Here it is in Reformhaus and individual self Bio-shops. In BG - I do not know. Iliana asked me for recipes with buckwheat, other than mess, so I searched and put. I (thought) that since there are market buckwheat, there buckwheat flour. Especially for this recipe - replaced successfully with flour at hand.

BG has it all over the big supermarkets. The most beautiful is brown. Put it on the stands of ecological food. One of the most nutritious grains. It is also considered a cure. Has amazing recipes with buckwheat!