Saturday,25 November, 2017
Current issue | Issue 1212, (4 -10 September 2014)
Saturday,25 November, 2017
Issue 1212, (4 -10 September 2014)

Ahram Weekly

Oriental savoury stuffed pancakes

Serves 6-8

Ingredients:
Batter:
1 cup plain flour (sieved)
1 cup milk
4 whole eggs (beaten)
1 tbsp melted butter
Pinch of salt and pepper

Filling:
1/2 kg butcher-made beef sausage links
1 small onion (finely chopped)
1 tsp crushed garlic
2 medium tomatoes (finely diced)
1/4 cup gherkins (finely chopped)
1/4 cup grated yellow cheese
1/4 cup labneh
2 tbsp creamy salad dressing (your choice)
1 tbsp olive oil
Salt + pepper + allspice + grated nutmeg

Method:
Remove sausage casing from links. Fluff meat filling with a fork. Heat a large frying pan on high. Add oil to hot pan and lower heat to medium. Add onion, garlic, fluffed meat and seasoning; all at once. Stir-fry until fragrant and cooked through. Add tomato and stir until wilted and juices released. Remove from heat and stir in gherkins, cheese, labneh and salad dressing. Stir gently to mix and integrate. Cover and leave aside until pancakes are ready.

Batter: Place flour in a large bowl, making a hole in its middle. In a separate bowl, mix milk, eggs, seasoning and butter; (when brought to room temperature). Pour this mixture into the flour hole and gently mix with a fork, until amount of flour is totally moist.

Using a whisker, whisk to form a well combined batter, with all ingredients integrated. If lumps appear, pour batter through a sieve, into a clean bowl. Cover and refrigerate to rest for 30 minutes.

Heat a round non-stick frying pan on medium, with the desired size of diameter; according to which, quantity of pancakes yielded depends. Remove batter from fridge. Stir by means of a spatula, scraping well from bottom to top, each time you ladle an amount of batter, as flour tends to slightly thicken. Ladle adequate amount of batter. Pour into base of heated pan. When this side is cooked, flip gently to other side, using a heat resistant spatula. Remove onto a flat container. Repeat process until batter is finished. Fill each pancake with an amount of prepared filling. Roll up to secure. Repeat with remaining amounts. Place rolled pancakes onto a baking dish, slightly apart. Bake in a preheated oven at 200 degrees, for only six to ten minutes; just to heat through and slightly golden.

Remove from oven. Serve with a labneh and mint dip aside.

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