Saburani
Description
The baking is simple and quick. The pie turns out very tender, soft, and juicy with a rich cheese flavor. Let me repeat the sequence of steps once more. Place the first lavash sheet in the pan so that the edges hang over, and brush it with melted butter. Dip the next sheet in the milk‑egg mixture and sprinkle it with cheese. Then another sheet with butter, and then again a sheet soaked in the batter and sprinkled with cheese. As you can see, there’s nothing complicated. It’s all simple and relatively fast. Good luck. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Break the eggs into a bowl.
- 2
Step 2
Pour in the milk.
- 3
Step 3
Beat the eggs with milk.
- 4
Step 4
Melt the butter.
- 5
Step 5
Place a sheet of lavash in the baking pan so that its edges hang over the sides, and generously brush it with melted butter.
- 6
Step 6
Grate the "Adyghe" cheese and the hard cheese.
- 7
Step 7
The next lavash sheet, soak it well in the milk‑egg mixture and place it in the pan on the first sheet. Sprinkle with a mixture of cheeses.
- 8
Step 8
Then place the next sheet of lavash and brush it with melted butter. Next, dip the following sheet in the batter and sprinkle it with cheese. Continue this way until you fill the entire dish. Cover the saburani with the overhanging edges of the lavash. Pierce the pie in several places with a knife and pour the remaining milk and egg mixture over it.
- 9
Step 9
Bake the saburani in an oven preheated to 175‑180 °C for 45‑50 minutes until golden brown.
- 10
Step 10
The saburani pie is ready. Serve it at the table.