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150 g wholemeal bread from the previous day (e. g. emmer bread) 1 tablespoon olive oil 1 medium-sized savoy cabbage (approx. 1 kg) 1 large white onion ½ red chilli pepper 300 g GAZİ Kashkaval 50 g GAZİ salted butter 1 tablespoon Za'atar 250 ml vegetable stock 200 g GAZİ Sürme Peyniri 100 g GAZİ Altin Kaymak 100 ml GAZİ UHT milk 1 egg (size S) 1-2 tbsp tarragon mustard salt freshly ground pepper juice of 1 lime lime slices to serve -
Preparation
1. Cut the bread into 1-2 cm cubes, mix them in a bowl with the olive oil and spread them on a baking tray covered with baking paper. Preheat the oven to 200 °C top/bottom heat, placing the baking tray with the bread cubes into the oven for about 10 minutes until they start to brown slightly.
2. Meanwhile remove the outer leaves from the savoy cabbage. Cut the head in half. Cut out the hard core. Cut the halves into strips, wash and spin dry. Peel and finely dice the onion. Core the chilli pepper, wash and dice finely. Grate the kashkaval medium fine.
3. Remove the bread cubes from the oven and allow them to cool slightly. Meanwhile heat the butter in a large frying pan and fry the onion cubes gently on medium heat until soft. Briefly sauté the chilli cubes. Add the savoy cabbage, sprinkle with Za'atar and fry briefly. Pour in the vegetable stock and cook the savoy cabbage for about 5 minutes until there is almost no liquid left. In the meantime, whisk the Sürme Peyniri, Altin Kaymak, milk, egg and tarragon mustard. Season the mixture with salt and pepper.
4. Season the cabbage with lime juice, salt and pepper. Spread the cabbage and bread cubes in a casserole dish, sprinkle with the yoghurt mixture and sprinkle with kashkaval. Put the casserole in a hot oven for 15 minutes on the middle rack, until the cheese has nicely melted and turns golden brown. Serve the casserole in the dish immediately. Add lime slices as desired.
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