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.
1
Mix salt, sugar, and yeast in a deep bowl.
- Salt: to taste
- Sugar: 100 g
- Dry yeast: 10 g
2
Add milk and eggs to the mixture and knead the dough until smooth.
- Milk: 800 ml
- Chicken egg: 4 pieces
3
Gradually add semolina and flour while constantly stirring to avoid lumps.
- Semolina: 140 g
- Wheat flour: 400 g
4
Leave the dough in a warm place for 30-40 minutes. Then add vegetable oil.
- 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.
- Semi-fat curd cheese (9%): 800 g
- Raspberry: 160 g
- Raspberry jam (preserve): 320 g
- Icing 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!