Put buckwheat briefly in boiling water, pour off water.
Boil together with the beef broth and steep at low temperature for 15 min. Stir eggs with milk and flour, mix with buckwheat.
Add finely chopped chives and cheese cubes to the dough form, season. Bake in hot oil until golden.
Serve with Greek salad.
Our tip: Always use fresh chives if possible!