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Print Recipe
Turkey Cobbler Recipe
Kobler is a hybrid of casserole and pie. Juicy filling covered with a layer of dough. The filling can be either sweet (fruit and berry) or unsweetened (meat and vegetable). Today I have a kobler with tender Turkey stewed with vegetables in tomato sauce. On top of the fragrant gravy, small rolls of unleavened dough with herbs. This dish is universal. It can be prepared in advance, folded into an aluminum mold. Taking a picnic with you will only need to reheat the dish on the grill, grill or directly on the coals. Kobler can also be frozen and reheated if necessary. In nature, among relatives, you can relax by using unleavened rolls instead of Cutlery, dipping them in a thick, fragrant meat sauce and enjoying the taste.
Cook Time 60 minutes
Servings
Ingredients
For the filling:
For the dough:
Cook Time 60 minutes
Servings
Ingredients
For the filling:
For the dough:
Instructions
  1. Prepare the filling products: Turkey meat, onions, carrots, vegetable oil, salt, a mixture of herbs of Provence, ground black pepper, tomatoes in juice.
    Prepare the filling products: Turkey meat, onions, carrots, vegetable oil, salt, a mixture of herbs of Provence, ground black pepper, tomatoes in juice.
  2. Cut the Turkey meat into medium-sized pieces.
    Cut the Turkey meat into medium-sized pieces.
  3. Cut the vegetables into large pieces (half-rings).
    Cut the vegetables into large pieces (half-rings).
  4. In a frying pan, heat the vegetable oil, put the Turkey and fry on all sides until Golden.
    In a frying pan, heat the vegetable oil, put the Turkey and fry on all sides until Golden.
  5. Add carrots and onions, salt, spices, add a small amount of sugar and fry the vegetables with meat for another couple of minutes.
    Add carrots and onions, salt, spices, add a small amount of sugar and fry the vegetables with meat for another couple of minutes.
  6. Add the chopped tomatoes without the skin along with the juice. Cover the pan and reduce the heat to low. Simmer for 30 minutes, until the sauce thickens.
    Add the chopped tomatoes without the skin along with the juice. Cover the pan and reduce the heat to low. Simmer for 30 minutes, until the sauce thickens.
  7. While the filling is stewing, prepare the products for making dough for buns.
    While the filling is stewing, prepare the products for making dough for buns.
  8. Mix flour with baking powder and sift through a sieve. Add the cold butter chopped with a knife or grated on a grater.
    Mix flour with baking powder and sift through a sieve. Add the cold butter chopped with a knife or grated on a grater.
  9. Use your hands to RUB the flour and butter until crumbs form. add the chopped parsley and salt.
    Use your hands to RUB the flour and butter until crumbs form. add the chopped parsley and salt.
  10. Pour in the yogurt and knead the soft dough.
    Pour in the yogurt and knead the soft dough.
  11. Roll out the dough into a layer 1 cm thick.
    Roll out the dough into a layer 1 cm thick.
  12. Cut the shape of small round blanks.
    Cut the shape of small round blanks.
  13. Place the prepared semi-finished rolls on a baking sheet lined with parchment paper. Bake in the oven, preheated to 200 degrees until browned (15 minutes)
    Place the prepared semi-finished rolls on a baking sheet lined with parchment paper. Bake in the oven, preheated to 200 degrees until browned (15 minutes)
  14. Put the meat filling in the form, put the finished buns on top. The dish is ready to eat.
    Put the meat filling in the form, put the finished buns on top. The dish is ready to eat.
  15. Bon appetit.
    Bon appetit.

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