1. Our family loves Adyghe cheese very much. Something between the usual cheese and cottage cheese, it has a delicate texture and a pleasant salty taste. For the filling, grate it on a grater (large) or mash it with a fork.

2. Add sour cream, sugar, raisins and mix. It’s even more correct to say “grind”, since the filling should not turn out liquid.

3. Take a stack of ready-made thin pancakes.

4. Cut each of them in half and place a tablespoon of “Adyghe filling” on the edge.

5. Fold each half three times to form a triangle.

6. To fry one portion of triangular pancakes in a frying pan, you must initially take three thin pancakes and in the end you will get six triangles.

7. Place our triangles in a frying pan, greasing it with butter or vegetable oil as desired.

8. Turning them over to the other side, fry them until golden crispy.

9. This is such a beauty we got!

10. Incredibly delicious both hot and cold!

Bon appetit!

Secrets of making pancakes stuffed with Adyghe cheese:

- the pancakes must be really thin so that they can be easily wrapped and not break on the sides,

- in photo No. 6 you can see that some pancakes are wrapped inside out - they are darker. "Purl" pancakes
they hardly differ when fried, while the lighter “face” ones brown and look very appetizing! Keep this in mind when you wrap the filling in pancakes,

- the filling should be thick so as not to leak out during frying - this is not beautiful, and the pan will take a long time to wash,

- by the way, such triangular pancakes can be prepared even with liquid fillings (from jam or jam), using the secret of the triangular oatmeal recipe - not a single drop escaped.

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