Gaby
7
I make this dish when I have leftover rice, wheat, or semolina porridge.
I add eggs, mix everything together, spread it on a baking sheet in a layer about 1 to 1.5 inches thick, brush it with a mixture of eggs and sour cream, and bake it until golden brown. To make a sweet casserole, I add sugar and vanilla.
When serving the casserole, I brush it with melted butter, sour cream, or top it with jam or preserves.
For 500g of porridge, you’ll need 2-3 eggs, 300g of sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine), 100g of butter, 100g of raisins, and 2-3 tablespoons of sugar, along with vanilla.
