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عربTraditional easter com
20 servings7 hours
Milk - 1.5 l, Eggs - 12 pcs., Dill - 40 g, Ground black pepper - 1 tea liter, Ground red pepper - 1 tea liter, Salt - 1 table l.
20 servings7 hours
Milk - 1.5 l, Eggs - 12 pcs., Dill - 40 g, Ground black pepper - 1 tea liter, Ground red pepper - 1 tea liter, Salt - 1 table l.
We put milk on fire and salt. 
Pour a teaspoon (you can with a slide) of ground black pepper and the same amount of red into the eggs. We cut dill and send it there. 
We shake the eggs with a fork - we do not need special homogeneity. 
When the milk boils, we begin to pour eggs into it with a thin stream. Pour in and stir. In three to four minutes, the eggs will begin to thicken, and the milk will curl. 
Milk will almost disappear - a small amount of yellowish translucent liquid will remain instead. Basically, it's a serum. Only very salty and sharp. Its appearance is a signal "Everything is ready. "
We throw a lump on a colander covered with gauze. 
We press it up - we shape it and hang it down. After a few hours (about 4-5), the lump will cool to room temperature and the serum will stop dripping from it. 
We free it from gauze, cut it into two hemispheres (so that it lies steadily), put it on plates and put it in the refrigerator - they eat it cold. 