Old Ukrainian dish. To cook this dish our ancestors made wheat dough of chicken, goose, ducks or quail eggs. Dough was thinly rolled out, cut into strips and cooked with butter in water or milk. Then they took the cottage cheese, rubbed it through a sieve. They added several eggs to the mixture, then poured warmed milk and salted. Eventually they took the pot, greased it with butter and powdered it with white breadcrumbs. The bottom they covered with layers of noodles and cottage cheese till the pot was filled. The top layer of noodles was filled with beaten egg. They baked curd ‘baba’ in the oven until golden skins. The dish was served chilled.