Turkish pancakes with cottage cheese and raspberries

8 servings

45 minutes

The recipe was shared with us by the chef of the Meat Coin restaurant Mehmet Caliskan.

Energy value per serving

• Calories: 780.4
• Proteins: 31.1g
• Fats: 26.9g
• Carbohydrates: 105.1g

Ingredients

• Milk: 800 ml
• Wheat flour: 400 g
• Salt: to taste
• Sugar: 100 g
• Semolina: 140 g
• Dry yeast: 10 g
• Chicken egg: 4 pc
• Vegetable oil: 80 ml
• Cottage cheese 9%: 800 g
• Raspberry: 160 g
• Raspberry jam: 320 g
• Powdered sugar: 40 g
• Fresh mint: to taste

Cooking steps

1. Mix salt, sugar, and yeast in a deep bowl.

   Required ingredients:

   • Salt:  to taste
   • Sugar: 100 g
   • Dry yeast: 10 g

2. Add milk and eggs to the mixture and knead the dough until smooth.

   Required ingredients:

   • Milk: 800 ml
   • Chicken egg: 4 pieces

3. Gradually add semolina and flour while constantly stirring to avoid lumps.

   Required ingredients:

   • Semolina: 140 g
   • Wheat flour: 400 g

4. Leave the dough in a warm place for 30-40 minutes. Then add vegetable oil.

   Required ingredients:

   • Vegetable oil: 80 ml

5. Heat the pan and fry the pancakes on one side until the batter sets and becomes matte.

6. Pass the cottage cheese through a sieve, add raspberries, jam, powdered sugar to taste, and finely chopped mint.

   Required ingredients:

   • Cottage cheese 9%: 800 g
   • Raspberry: 160 g
   • Raspberry jam: 320 g
   • Powdered sugar: 40 g
   • Fresh mint:  to taste

7. Mix until homogeneous and refrigerate for 20-30 minutes.

8. Place the filling on the unbrowned side of the pancake and shape it into a triangle.

9. Bake pancakes in the oven at 180 degrees for 2-3 minutes.

10. Serve!