| Cook Time | 100 minutes |
| Servings |
Ingredients
- 150 gram Turkey breast fillet, in sauce
- 4 pieces Potatoes in sauce
- 3 pieces Onions 2 in sauce and 1 for dough
- 6 tablespoons olive oil or vegetable oil, or melted butter, or vegetable and cream in half
- 0,25 teaspoon Black pepper to taste in sauce and onion
- 1,5 teaspoon Salt to taste in dough, sauce and onion
- 2,5 glass Flour wheat / Flour 2 cups dough and powder
- 1 piece Chicken egg in the dough
- 0,75 glass Kefir 1%
Ingredients
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Instructions
- One of our three bulbs needs to be peeled. finely cut. season with salt and pepper, cover and leave overnight in the refrigerator. From flour, eggs and a pinch of salt and 2 tsp oil and knead yogurt not non-sticky firm dough, put it in a bag and leave overnight in the fridge. In the morning we get the deferred products and start cooking them.
- Divide the dough into 2 parts. One of them is rolled out on the floured surface as thin as possible and brush coat with a thin layer of oil. I use olive oil here, my grandmother used ghee. or melted in half with vegetable. The choice of oil depends entirely on your preferences.
- Take half of the deferred onions and sprinkle on the dough as I showed in the photo.
- Now we start to wrap the dough in a roll.
- nd cut our strudels. We do the same with the second half of our test and give the strudels a rest on the floured surface.
- Now begin to prepare the sauce. I use a cast iron frying pan diameter 26 cm and Its volume is just enough for my number of products. On the bottom of the pan pour 3 tbsp oil and put on medium heat.
- Cut the Turkey fillet into pieces about 1,5x1,5 cm, potatoes into the same pieces, and cut the onion into quarters. In the heated oil put the meat and fry over medium heat until lightly Browning. Add onions and fry for 2-3 minutes.
- Put the potatoes in the pan, salt, pepper, mix and level the layer.
- Spread on top of our strudel together with the flour on which they lay, pour boiling water to the middle of the test level, cover and put on a strong fire
- When a strong gurgling is heard from under the lid, reduce the heat to a quiet one and simmer the strudels for 1-1.5 hours without lifting the lid. Today I cooked them for 1 hour 15 minutes. Ready strudel let stand under cover for 5 minutes and then remove them to a dish so that the pieces of dough was under the sauce. Bon appetit!!!
