The project is co-funded by European Union through the Interreg-IPA CBC Bulgaria–Turkey Programme.

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6 dough (for 2 tray pie), half a kilo of curd or curd cheese, 2 glasses of milk, 4 eggs, 1 cup of oil, 1 kilogram of yogurt.

Preparation of

First of all, mortar is prepared to soak doughs. For this, 1 cup milk, 2 egg yolks, half a cup of liquid sunflower oil is mixed. This mortar is sprinkled on a piece of doughs. The doughs is soaked with milk mixture until all sides are thoroughly moistened. Then it is put in the middle of the middle of the velvety doughs and folded on its upper and lower sides and joined in the middle. The folded dough is again held above and below and
shrinks to the side. The shrunk napkin 4,5 is cut at the width of the fingers and the greased tray is arranged in rows. Apply the same procedure to each of the dough in a tray to fit 3 doughs After this process, 1 cup of milk, 2 egg yolks and yogurt for the mortar to be poured onto it will be mixed and poured in abundance so as to cover 2 loaves of doughs. Between the shredded doughs after kneading the process is thoroughly corrected. Creamy pie is served at medium temperature. It is then picked and shredded or shredded and shredded if desired.

Region: Edirne
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