Hingalsh

1. My pumpkin, without peeling the skin, cut into small pieces, cut out the core with seeds. Boil the pumpkin for a couple using a slow cooker and the "Steam" mode for 15 minutes (you can also cook for a couple over boiling water, putting the pumpkin on a sieve). Then, using a spoon, remove the pumpkin pulp from the skin, grind it with a blender to a puree-like state, salt and add sugar.

2. Pour kefir into a bowl, pour soda and salt, sift flour, knead soft dough, divide it into 8 equal parts. Sprinkle the work surface with flour, roll out part of the dough into a circle very thinly, with a diameter of about 18-20 centimeters. Spread pumpkin puree on half of the tortilla, cover with the other half, pinch the edges, it is convenient to do this with a fork. We do this with all the pieces of dough.

3. Lightly fry the blanks on both sides in a dry frying pan (without adding oil!), you do not need to fry, just lightly brown. Fried blanks are put on a dish, covered with a lid. Pour hot boiled water into a bowl, put butter in another bowl, melt it in the microwave to a liquid state. Dip the hinglash in water, and then in butter, spread on a serving dish.

Immediately the dish can be served on the table by cutting the hinglash into pieces, so it is more convenient to eat it.

Help yourself!