- Yogurt - 400 Grams
- Water - 100 Grams
- Flour - 250 Grams
- Vegetable oil - 50 Grams
- Salt - 1/3 Teaspoons
- Sugar - 1-2 teaspoons
- Egg - 2 pieces
- Turkey fillet - 500 grams (filling)
- Champignons - 300-500 grams (filling)
- Carrots - 1 Piece (stuffing)
- Onion - 1 Piece (stuffing)
- Dill greens, bunch - 1 Piece (stuffing)
- Green onions - To taste (filling)
- Vegetable oil - 1 teaspoon (filling)
- Egg - 1 piece (stuffing)
- Salt, pepper - To taste (filling)
1. Cook turkey fillets in salted water until cooked. For taste, put one cleaned carrot in a saucepan. Mushrooms finely chopped. Peel onion and finely chop. Heat the oil in a skillet and fry the mushrooms in it for about 10 minutes. Through the meat grinder, roll the boiled meat and carrots. In a separate bowl, stir mushrooms, chopped onions, chopped greens and turkey meat. 2. Knead the dough with pancakes. Fry the pancakes. Eight of them only fry on one side. The remaining pancakes fry from two sides. Prepare the baking dish and put 8 pancakes in it, not with the fried side on the bottom of the mold. The edges of the pancakes should hang from the sides. Pancake at the bottom of the egg and put another pancake on top. On the pancakes lay out a piece of minced meat and cover with pancake, which are fried from two sides. Layers repeat. 3. When all the minced meat and all the pancakes are laid in a mold, wrap the pendant edges of the pancakes up and oil them with the egg. The cake is baked for 20 minutes at a temperature of 180 degrees.
Servings: 8-10