Ashura Day at Divan

Ashura (also known as asure, Noah's Dessert, or Noah's Pudding)is a traditional dessert in Turkey. Tradition holds that asure is the meal Noah made from all the stored fruits and grains on the Ark after the Great Flood subsided. The multitude of ingredients symbolize gratitude and sharing of life’s bounty.
While the ingredients of Noah’s Pudding sound a bit unusual, don’t hesitate to try this delicious holiday recipe. One wonderful aspect of asure is a forgiving flexibility when substituting ingredients. If you have a different dried fruit or mild bean in your cupboard, add it to the mix of grains, fruits, and legumes. Toss in dried cranberries, hazelnuts, or pecans, or your favorite addition from the bulk section of the grocery store in the spirit of Noah’s first meal off the Ark.

Cook Noah’s Pudding dessert in large quantities and enjoy with loved ones, neighbors, and acquaintances. You can find the ashura recipe in `cooking club recipes`.

Maklube

Ingredients:
3 cups rice
1 lb. beef stew, cubed
4 tbsp butter
1 tsp salt
1 tsp black pepper
3 medium potatoes, sliced
1 medium onion, sliced
2 cups oil to fry potatoes and onion

For salad:
1 whole lettuce, chopped
1 big corrot, shredded
1 medium tomatoe, chopped
1 medium cucumber, chopped
and
2 cups plain yogurt

Preparation:
Put beef stews in pressure cooker, add 2 cups water and turn the heat on to medium. Let it cook for 25-30 minutes. Turn the heat off and drain the meat, set that aside.
Peel the potatoes and onion, slice them round like ring, fry them in 2 cups oil.
Put 4 tbsp butter in a pan, having two handles (because after cook maklube you will turn it up side down so you will need handles to hold and turn it easily).
Place fried ring onion and potatoes as one layer at the bottom of cooking pan. Add already washed and drained 2 cup of rice, place cooked half of beef stew ,as a layer, on top of rice. Then repeat the process first fried potatoes, then uncooked last cup of rice, finally beef stews on top of rice.
When you finish, put salt and pepper in beef stock and mix well. Pour the stock gradually over finished but not cooked dish. Add more water in and be sure you add enough wter for rice. Apprx. 4,5 cups of water is enough for 3 cups of regular rice.
After you make sure rice is soft and cooked, turn the heat off and let it cool down a little bit.
Turn the pan on a round tray, decorate around maklube with salad and yogurt.
Enjoy!

Tantuni

serves 8-10
for bread:
3 cup flour
1/2 tbsp salt
1/2 tbsp yeast
1 tbsp sugar
enough water (apprx 1 1/5 cup)

filling
2 lb. lamb or beef
1/2 cup vegetable oil
1 head lettuce, chopped
1 medium onion, chopped
2 medium tomatoes, sliced
salt, blackpepper, chili powder (add how much you want)

Preperation:
Cut up the meat finely and cook in a frypan until water avoperate. When the meat tender add salt, blackpepper and oil in and wait 2-3 more minutes on low heat.
Make a soft dough with flour, water, salt, sugar and yeast. Make small balls (such as a walnut) and cover them with a wet towel. Wait 15-20 minutes and roll out the pieces as big as a dessert plate (look at the pictures below). Cook them in a frypan for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. The breads are ready!
Put the meat and lettuce, tomatoes and onion in the breads and roll up. Tantunies are ready to eat. Ayran is the best drink with it:)
Enjoy!

Tantuni

Turkish Style Breakfast and Menemen

A classical Turkish breakfast consists of feta cheese, butter, green or black olives with 1 tsp olive oil on it, hard or soft boiled eggs garnished with parsley, sliced tomatoes and cucumbers, green peppers, jam/marmalade (a preserve of whole fruits called recel), honey and bread. Preserved meat such as sucuk/sujuk (spicy Turkish sausage), pastirma and plain or cheese pastry (pogaca, borek) and even soups can be taken as a morning meal in Turkiye. A common Turkish speciality for breakfast is called menemen, which is prepared with roasted or fresh tomatoes, green peppers, oil and eggs. And black tea is served at breakfast in small tea cups. It is hard to touch it at first, but, you get used to it in couple minutes.

Two weeks ago our club event was traditional Turkish breakfast. Ozden Abla cooked menemen for us. The breakfast table looked wonderful.

Here is the menemen`s recipe:
Ingredients:
1 medium onion, chopped
3 medium tomatoes, peeled and chopped
1 green bell pepper, chopped
4 eggs
1/2 stick butter or 4 tbsp vegetable oil
Salt

Preperation:
Saute the onion with butter for 5 min. Add chopped tomatoes and pepper in. Cook it until water avoparate. Break the eggs into a bowl and whisk well. Pour the eggs slowly and mix continously. Put salt in and cook for 3 more minutes. Garnish with parsley. You can add black pepper or chili powder if you like spicy.
Enjoy!

Kofta With Eggs (Yumurtali Bulgur Kofte)

Ingredients:
3 cup extra fine bulgur
1 large onion, grated
4 large tomato, grated
1 tbs tomato paste
6 eggs
1 cup vegetable oil
1 bunch fresh onion and parsley
1 tbsp Isot (dark Turkish chili pepper)
1 tsp black pepper (if you like more spicy, add more, depends on your taste)
Salt

Preparation:
Put bulgur, onion, spices, tomato paste in a big tray and mix them. Add chopped tomato and knead them until bulgur gets tender.(apprx.20 min) Add fresh onion and parsley and keep kneading for 5 more min. (see the pictures below)
Fry 1 cup oil and break the eggs into the oil. When they cooked, add them into the bulgur and mix. Ready to serve.
Enjoy!

Kofta With Eggs (Yumurtali Bulgur Kofte)

Tulumba Dessert (Tulumba Tatlisi)

Ingredients:
3/4 cup flour
3/4 cup water
3 eggs
1/4 cup semolina
1 tsp vinegar
1/4 tsp salt
3 tbsp vegetable oil

1 1/2 cups vegetable oil for frying

Syrup:
4 cup sugar
3 cup water
1 medium slice lemon, with peel

Preperation:
Boil all the syrup ingredients in a pot for 15 minutes. Let it cool down.
Heat the vegetable oil, water, vinegar and salt in a pot. When it starts boiling add the flour in. Stir it well until the mixture becomes doughy. Remove from the heat put aside for a few minute. When it becomes cold enough to touch it, add the eggs one at a time. Each egg should be well blended before adding the next.
Heat the frying oil in a large cooking pot on low heat. Fill in your syringe with the dough (you can use a pastry bag, too). Squeeze out pieces. Break them off with your finger or a spoon. Fry them until golden brown(see the pictures below).
Put all the fried tulumba into the cold syrup. Leave them in for about 5 minutes and stir occasionally. Make sure they all soak in the syrup.
Place them in a serving plate. Enjoy!

Tulumba Dessert

Kashkak Soup (Keskek Corbasi)

It is one of the most famous of the Turkish wedding soups. Unfortunately it takes time to cook, but it is worth the time.

Ingredients:
2 cups wheat kernels, soak overnight
2 litres of water
1 egg yolk
2 1/2 cups yogurt
3 tbsp flour
For Kofta:
1/2 lb ground meat
1 medium onion, chopped
1/3 tsp black pepper
1/2 tsp salt
1 tbsp flour
1 stick butter
1 tbsp dry mint
5 parsley leaves for garnish

Preparation:
Boil the wheat in the water. If it is still hard add more water until it is tender. Cool it to room temperature.
Knead ground meat, black pepper and salt in a bowl. Make very small size koftas
(like a cherry). Put them in a tray and add flour so they won't stick. Melt the butter and add the onion and fry until golden brown. Add koftas and fry them for 15 minutes over medium heat. Add mint and turn off the heat.
In a bowl blend egg yolk, yogurt and flour. Add 1 litre water and mix again. Pour the mixture in a big pot which you boiled the wheat. Stir it over medium heat continously until boil. Add koftas in it and boil for 5 more minutes. Serve hot, garnish with parsley.

Manisa Kabob

Ingredients:
Crepe
2 eggs
1 cup milk
1/4 cup vegetable oil
1 cup flour
2 tsp salt
Filling
1 lb boneless skinless chicken breasts, chopped
1 medium onion, chopped
2 garlic cloves, chopped
1/2 lb. mushroom, chopped
1 green bell pepper, chopped
2 medium carrots, chopped
1/2 tsp black pepper
1/2 tbsp salt
1 tbsp vegetable oil
Topping
7 slices mozzarella cheese

Preparation:
Break the eggs into a bowl and whisk well. Add flour, salt, vegetable oil and milk. Whisk the batter until it is smooth. Put one scoop(1/4 cup) batter into the 8 in. non-stick skillet. Preheat your pan over medium heat. As you pour the batter, twirl the pan around. Use a spatula to turn the crepe over. If you're skillful, you can flip the crepe with a quick action of the wrist and no spatula. Unfortunately I'm not:( I know it is not easy the first time but it gets easier as you practice. You will make 6 or 7 crepes with this batter.
Now prepare the filling:
Saute the garlic and onion with vegetable oil until golden brown. Put the mushroom and carrot in and cover the lid. Cook until they are tender. Add the bell pepper and cook 5 more minutes. Put the chicken breast into the pot and turn over the heat to high. Stir it continuously. When all water evaporates, saute it for 10 more minutes. Turn off the heat when the chicken has cooked through.
Preheat the oven to 350F.
Put one crepe on a large oven-proof plate or platter. Put 2 tbsp filling onto the middle of the crepe and fold the sides of the crepe up around the filling to form a ball. Turn the crepe (now a kabob) over and place on a tray. Repeat with the other crepes. Put one slice of cheese on top of each kabab. Put the tray into the oven for 10 minutes until all the cheese is melted. Serve hot.
Enjoy!

Manisa Kabab

Eggplant in Olive Oil (Imam Bayildi at Funda`s House)

Imam bayildi (the imam fainted), is the name of one of the most famous Turkish olive oil foods. It is an eggplant slashed down the middle and stuffed with onions, garlic, and tomatoes and then simmered in olive oil to cover. There are several apocryphal stories about the origins of the dish. The imam (Muslim prayer leader) fainted or swooned when he tasted how good it was; that the imam fainted when he saw how much expensive olive oil was used; that the imam was delighted when a shopkeeper's wife was required to quickly prepare a dish for the imam's unexpected visit:)
I took some photos of the copper kabab plate, antique jacket from the last war of Ottaman Empire, hand drawing of whirling dervishes and majolica (piece of earthenware decorated with opaque colored glazes and motifs that are characteristic of Turkish art). See the pictures at the slideshow. Now here is the recipe:
Ingredients:
5-6 small eggplant
1 cup vegetable oil for frying
1/3 cup extra virgin olive oil
2 medium onions -cut lengthwise and thinly sliced
6 garlic cloves-chopped
3 meduim ripe tomatoes-1 peeled and sliced for top, 2 grated
1 green pepper
1/2 bunch of finely chopped fresh parsely leaves
2 tbsp tomato paste
1/4 cup water
1 ts black pepper
Salt

Preperation:
Peel off strips of the eggplant skin at 1 cm intervals to make a stripped effect. Cut off the stem portion, then cut each eggplant in half lengthwise. Make a deep lengthwise slit along the flesh side of the eggplant, making sure you don't puncture the skin.
In a large skillet, heat the vegetable oil over high heat and once it's smoking, fry the eggplant, flesh side down, until golden brown, about 4 minutes. Remove from the skillet to drain on some paper towels.
In another pan cook the onion and garlic with olive oil until soft and yellow. Add grated tomatoes, parsley, salt and black pepper. Cook for 5 more minutes.
Arrange the eggplant halves in a large skillet or casserole with the slit side up. Gently open the slit so that they can accommodate as much of the stuffing as possible. (Look at the pictures or slide show). Stuff each one so that the stuffing fills the slits and is spread to cover all the flesh. Garnish with sliced tomato and green pepper.
In a small bowl mix the water and tomato paste. Pour it to the skillet with filled eggplants. Cover the top and cook for 30 minutes between low and medium heat.
Serve it in rooom temperature.

Kisir

Ingredients:
1 1/2 cups bulgur wheat (fine or medium grade)
1 medium onion-chopped
10 lettuce leaves-chopped
2 medium tomatoes-chopped
3 green onions- chopped
1 cucumber-chopped
1 tbsp fresh dill
1 bunch of parsley-chopped
1 lemon-squezzed
3 tbsp olive oil
2 tbsp pomegranata molasses
3 tbsp red pepper paste or tomato paste
1 tbsp salt
Red pepper to taste

Preperation:
In a bowl, place bulgur wheat with 2 cups boiling water to cover. Allow to sit for about 15 minutes.
Saute the onion with 1 tbsp olive oil until golden brown. Put 2 tbsp tomato paste and cook for 1 more minute.
Add it to bulgur and mix them very well. Combine with the tomato paste and olive oil left. Add the veggies, herbs and spices.
Serve with grape leaves or romaine lettuce leaves.
Enjoy!

Kisir

Strawberry Shortcake

Last Saturday Alev cooked strawberry shortcake for us. It was delicious. My doughter Fatma is still begging me to cook it. It is very tasty and healthy dessert for summer days. I uploaded the pictures below to help you during the preperation. Here is the recipe:
Ingredients:
Shortcakes
2 cups bleached all-purpose flour , plus more for work surface and biscuit cutter
1/2 tsp salt
1 tbsp baking powder
3 tbsp sugar
2 tbsp sugar for sprinkling
1 stick unsalted butter (8 tablespoons), frozen
1 egg , beaten
1/2 cup half-and-half
1 tbsp half-and-half
1 egg white , lightly beaten

Topping
3 pints fresh strawberries , hulled; 1 pint crushed with potato masher or fork, 2 pints quartered (see illustrations below)
6 tbsp sugar

Whipped Cream
1 cup heavy cream , chilled (preferably pasteurized or pasteurized organic)
1 tbsp sugar
1 tsp vanilla extract

Preperation:
1. Mix crushed and quartered berries with sugar in medium bowl; set aside while preparing biscuits (or up to 2 hours).
2. Adjust oven rack to lower middle position; heat oven to 425 degrees. Mix flour, salt, baking powder, and 3 tablespoons sugar in medium bowl. Using large holes of box grater, grate butter into dry ingredients, (see illustration 2). Toss butter with flour to coat. Use pastry cutter to finish cutting butter into flour. Or scoop up coated butter with both hands, then quickly rub butter into dry ingredients with fingertips until most of butter pieces are size of split peas.
3. Mix beaten egg with half-and-half; pour into flour mixture. Toss with fork until large clumps form. Turn mixture onto floured work surface and lightly knead until it comes together.
(After cutting six perfect rounds of dough, you can reknead the scraps and repeat the cutting process to get one or two more rounds. These shortcakes will be a little tougher and less attractive than those from the first cutting. If you prefer to make the shortcake dough in the food processor, pulse the dry ingredients to combine them, then add cold butter that has been cut into half-inch pieces and continue to pulse until the mixture looks like coarse cornmeal flecked with pea-sized bits of butter. Pour the mixture into a bowl; stir in the egg and half-and-half with a rubber spatula until the mixture comes together. Continue with step 4 of the recipe instructions.)
4. Pat dough into 9- by 6-inch rectangle, 3/4 inch thick. Flour 2 3/4-inch biscuit cutter; cut 6 dough rounds. Place 1 inch apart on small baking sheet; brush dough tops with egg white and sprinkle with remaining sugar. (Can be covered and refrigerated up to 2 hours before baking.) Bake until golden brown, 12 to 14 minutes. Place baking sheet on wire rack; cool cakes until warm, about 10 minutes.
5. Chill nonreactive, deep, 1- to 1 1/2-quart bowl and beaters for a handheld mixer in freezer for at least 20 minutes. Add cream, sugar, and vanilla to chilled bowl; beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 30 seconds more. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks. If necessary, finish beating by hand to adjust consistency. (Can be transferred to fine sieve or strainer set over measuring cup and refrigerated up to 8 hours).
6. Split each cake crosswise; spoon a portion of berries and then a dollop of whipped cream over each cake bottom. Cap with cake top; serve immediately.

STEP BY STEP: Strawberry Shortcake Tricks
1. For best taste and appearance, crush one-third of the berries.
2. Grating frozen butter into the flour makes for easy mixing.
3. Split biscuits by hand before adding strawberries.

Strawberry Shortcake

Spinach Dip

Alev`s spinach dip was delicous, too. Here is the recipe:

Partial thawing of the spinach produces a cold dip that can be served without further chilling. If you don't own a microwave, the frozen spinach can be thawed at room temperature for 1 1/2 hours then squeezed of excess liquid. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain large chunks of garlic.
Makes about 1 1/2 cups
Ingredients:
10 ounces frozen chopped spinach
1/2 cup sour cream
1/2 cup mayonnaise
2 tbsp thin-sliced scallions , white parts only, from 3 medium scallions
1 tbsp fresh dill leaves-chopped
1/2 cup packed flat-leaf parsley leaves
1 small clove garlic-minced or pressed (about 1 tsp)
1/4 tsp hot pepper sauce, such as Tabasco
1/2 tsp salt
1/4 tsp ground black pepper
1/2 medium red bell pepper , diced fine (about 1/4 cup)

Preperation:
1. Thaw spinach in microwave for 3 minutes at 40 percent power. (Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.) Squeeze partially frozen spinach of excess water.
2. In food processor, process spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, hot pepper sauce, salt, and pepper until smooth and creamy, about 30seconds. Transfer mixture to medium bowl and stir in bell pepper; serve. (Dip can be covered with plastic wrap and refrigerated up to 2 days.)
Enjoy!

Sekerpare

Ingredients:
1 stick unsalted butter (114 gr) -melted
2 eggs
1/2 cup powdered sugar
2 cups flour
10gr. baking powder
a pinch of salt
20 pieces walnut or almond
Syrup:
2 cups sugar
2 cups water
1 tsp lemon juice

Preperation:
Boil the syrup ingredients for 15 minutes and let it cool in room temperature.
Mix the other ingredients in a bowl and make a soft dough. Take a small piece and make a ball. Place it in a tray and put a walnut on top of it. Heat the oven for 320F and bake it for 40 minutes. Take it from oven and immediately pour the syrup on. The sekerpare balls absorbe all the syrub. Wait to be cool in room temperature and serve.
Also the rose shape that Nezahat's mother-in-law made was very nice. She gives this shape to the dough as follows: She cuts the dough as a half moon with a tea cup(a small cup) 7 times and fold them through inside. You can see the details from the photographs below. It can even be possible to get a perfect rose by adding some colouring to the dough.
Enjoy!

Sekerpare

Compass Rose Pastry

Ingredients:
3 cups milk
1 cup water
1/2 cup vegetable oil
3 tbsp yeast
1/2 cup sugar
3 eggs -separate one yolk on top
2 tbsp salt
Enough flour

For Filling:
3 medium potatoes -boiled and mashed
1 medium onion- chopped
1 lb.ground beef
3 tbsp. vegetable oil
salt, black pepper

Preperation:
Warm up 1 cup of milk, and add yeast and sugar in it. Wait for 5 minutes. Then, add the other ingredients and make a soft dough. Cover the top and leave it for one hour.
In a pot fry onion with the oil and add the ground beef in it. Cook it for 15 minutes. Then add the potatoes , salt and black pepper. Saute them for 10 more minutes. Let it cool in room temperature until the dough risen enough.
Knead the risen dough and take a small ball. Look at the pictures and shape it in the same way. Put them in a tray. Spread egg yolk on top of them. Heat the oven 320F and bake for 40-45 minutes.
Enjoy!

Compass Rose Pastry

Nezahat`s Lentil Kofta

Ingredients:
2 1/4 cups red lentil
2 1/4 cups bulgur (number 1)
4 medium potatoes (1lb.)-grated
1 medium onion -chopped
1 small green pepper
5 cloves garlic -grated
160 gr. vegetable oil(5.75 oz)
1 tbsp tomato paste
2 tbsp red pepper
2 tsp black pepper
2 tbsp salt
2 tsp cumin
2 tsp lemon salt
6 cups water

Preperation:
Saute the onoin and green pepper with 2.5 oz vegetable oil until it`s golden brown. Add tomato paste and fry for 2 more minutes. Let it cool in room temperature. Put the washed lentil, potatoes, salt and water in a large pot. Boil on medium heat for 30 minutes. Close the heat and add the bulgur. Put the vegetable oil that`s left and stir it all up. Add the onion and all the spices. Stir it again. Make any kind of salad and serve them together.
Enjoy!

Hatice's Chicken Curry (Biryani)

Ingredients:
For Chicken Curry
1 whole Chicken -cut up or 4 leg quarters
1 1/2 onion
2 tbsp garlic ginger paste
3 cloves garlic
3/4 cup whipped yogurt
3-4 tomatoes
3 cardamom
3 bay leaves
1 1/2 tbsp. corriander powder
1 1/2 tbsp paprika
1 1/2 tbsp cumin (seed or powder)
Chili, spice mix, salt
For Rice
3 cups basmati rice
1 small onion
1 tbsp cumin seed
3 bay leaves
3 cardamon
1/2 stick cinnamons -broken
1/2 packet peas (small petite)
2 cloves
Salt

Preperation:
Fry the chopped onions until golden brown. Add the chicken and fry for 5 minutes. Add garlic ginger and all the spices. Put the tomatoes bring to boil, and then the whipped yogurt slowly. Let it boil until chicken is cooked.
Fry the onion with vegetable oil until golden brown. Add the spices, peas, 3 cups of rice, and 4.5 cups of water. Cook the rice. When everthing is cooked garnish the dish with chopped cilantro. Enjoy your meal!

Borek With Tortillas

Ingredients:
9-10 American big size tortillas
3 eggs
1 cup milk
½ cup liquid oil
1 cup white feta cheese

Preperation:
Mix milk, eggs and oil in a shallow bowl. Put the tortillas into the mixture one by one and wait for 2-3 min. Then take out them. Put the cheese in it and wrap it as a roll. Place in an oven tray. Pour the rest of the mix onto the tortillas. Wait 10 minutes and heat the oven 330 F. Bake until the top gets golden. Cut into small pieces and serve.

Sarma Day

Ingredients:
1 lb. grape leaves
2 cups rice
1 large onion- chopped
1 tomato- diced well or grated
1 green pepper- chopped
2 tbsp. tomato paste
1 large lemon
1 tbsp dry mint
1 tsp red pepper
1/2 cup olive oil
a pinch of black pepper
Salt

Preperation:
Sautee the onion with ½ cup olive oil well. Add tomato and green pepper and cook for 5 min. Add tomato paste and cook 1-2 min. Then put the rice. Add 1 cup of water and the other all spices . Stir until no water is left and turn off the heat. Put the filling to the washed grape leaves and roll them one by one.

Place them to the cook pot. Cut some lemon slices and put them onto the rolls or squeeze a half lemon and pour the left olive oil on the top of the rolls. Fill water right the surface of the rolls. Onto the rolls, put a porcelain plate or a `sarma` stone which is used in some regions of Turkey. This stone is used to make pressure so as the rolls not to get loose. Close the lid and cook on the middle heat.
When the all water finished in the pot turn off the heat and take the pot from stove. Let it cool at the room temperature and serve.

Kuaybe`s Fast Twisted (Burmali)

Ingredients:
1/2 lb. Phyllo dough (#4)
1,5 cups liquid oil
1 lb. unsalted butter-melted
3 cups grounded walnut
2 thick number knitting needles
For syrup:
2 cups water
2 cups sugar
½ tsp lemon juice

Preperation:
First boil the syrup ingredients in a pot. Then simmer for 10 or 15 minutes to have a better thickness. Turn the heat off and leave the syrup to be cold. For twisted,lay down 2 sheets one over the other and spread the 1,5 tbsp liquid oil over the sheets. Sprinkle the walnut to every place of the sheets. Hold the peaks of the knitting needles near as in the picture and place them to the edge of the Phyllo. Roll the Phyllo slack .Shirr from two sides through the middle .Take off the knitting needles and place twisteds to the oven tray. Fill all the tray like that. Pour melted butter over the twisted. Be careful not to pour the dregs of the butter. Bake it at 330F until the color of the dough becomes brownish. Pour the syrup onto the hot twisted that just cooked. Serve cold.

Seyda`s pancake with cabbage

Ingredients:
For pancake;
2 eggs
2 cups milk
2 cups flour
2 tbsp vegetable oil
Enough salt
Filling:
1 small white cabbage-separate leaves and scald
2 cups grated planed mozzarella cheese
½ cup white cheese- crumbled
1 bounch parsley
1 tsp red pepper (chili powder)

Preperation:
Mix all pancake ingredients well. Pour one ladle and cook each side well.
Make it as thin as possible. In another place, salt the scalded cabbage leaves
and spread over each pancake.
Lay the mixture of mozzarella cheese, white cheese, red pepper and parsley through the center of each leaf and firmly roll it over as in the picture.
Then cut each roll into 2cm. pieces and place them on a tray. Scatter planed mozzarella cheese over the pieces and cook them until the cheese is melted.
Enjoy!