Moroccan pancakes with nadugi and tomatoes
10 servings
45 minutes
An amazing mix of Morocco and Georgia on a plate is perhaps the most original way to pay tribute to the Slavic Maslenitsa. The dough for the pancakes is mixed with semolina with the addition of wheat, vanilla and sugar, and they are baked in a warm, but not hot frying pan, only there they will become lacy. Georgian influence - the filling is made of nadugi cheese with stewed vegetables. Khatuna Kolbaya, owner of Saperavi Café, shared the recipe with us.
1
In a large bowl, add semolina, dry yeast, wheat flour, vanillin, salt, and sugar, and pour in warm (40 degrees) water. Mix the dough well with a whisk or mixer. The dough should have a completely uniform structure.
- Semolina: 360 g
- Dry yeast: 1 teaspoon
- Wheat flour: 1 tablespoon
- Vanillin: pinch
- Water: 700 ml
- Salt: 1.5 teaspoon
- Sugar: 1 tablespoon
2
Cover the bowl with dough with food wrap and let it rest for 10-15 minutes. After 15 minutes, the yeast will activate well and the dough will become fluffy.
3
Bake pancakes on a dry, non-hot skillet; pour a ladle of batter in the center of the skillet, let it spread slightly, and cook on medium-low heat only on one side.
4
Prepare a container with very cold water in advance to cool the pan. The dough should be poured onto a cold or slightly warm pan — only this way, gradually and slowly heating, will it result in many holes.
5
Cut the onion and sweet pepper into wedges (not half-rings). Dice the tomatoes into small cubes, slice the garlic thinly, remove thyme from the stem, halve the cherry tomatoes, and chop the parsley finely.
- Onion: 1 head
- Bell pepper: 60 g
- Tomatoes: 350 g
- Garlic: 10 g
- Fresh thyme: 1 sprig
- Cherry tomatoes: 4 pieces
- Parsley: 5 g
6
Heat a deep skillet over medium heat and pour in the oil. Add onion and pepper, sauté for 1 minute, then add garlic, thyme, and tomato. Reduce heat to low, add salt and pepper. After boiling, simmer for 3 minutes and add cherry tomatoes and parsley; simmer for another minute.
- Olive oil: 30 ml
- Onion: 1 head
- Bell pepper: 60 g
- Garlic: 10 g
- Fresh thyme: 1 sprig
- Tomatoes: 350 g
- Salt: 1.5 teaspoon
- Ground black pepper: 5 g
- Cherry tomatoes: 4 pieces
- Parsley: 5 g
7
Spread naadugi on each layer of pancakes and top with stewed vegetables.
- Naduri cheese: 60 g