Vargab les recipe

Vargab les recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Vargab les recipe is a delightful dish that combines the flavors of fresh vegetables and aromatic spices. This recipe is known for its simplicity and versatility, making it a perfect choice for both casual weeknight dinners and special occasions. With just a handful of ingredients, you can create a flavorful and nutritious meal that will surely impress your family and friends. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and guarantees delicious results. Get ready to savor the taste of Vargab les with its unique blend of flavors and textures.

Keywords: Vargab les, recipe, vegetables, spices, flavorful

Vargab les recipe details

Vargab les recipe, recipe Rating: 4.4
Number of votes:96 

Ingredients

300 ml	milk
125 g	vermicelli
4	eggs
125 g	soft butter
200 g	sugar
1	lemon, grated rind
	pulp of 1 vanilla pod
500 g	curd cheese
600 g	sour cream
80 g	raisins
4 sheet(s)	yufka pastry, available in Middle East groceries
	icing sugar, to dust
	butter, to brush

Instructions

Bring the milk to a boil, add the vermicelli and cook until nearly done. Set aside, cover and allow to cool. The noodles will absorb the remaining milk.

Separate the eggs and whisk the egg whites with a pinch of sugar until stiff. Whisk the soft butter with the sugar, egg yolks and lemon rind until creamy. Fold in the vanilla pulp, curd cheese, sour cream and raisins, the cooled noodles and the beaten egg white.

Melt some butter in a small saucepan. Grease a longish and narrow casserole dish with the butter and line the dish with 2 sheets of the yufka pastry. The sheets are larger than the dish, fold them over but brush with butter in between. Spoon half of the curd cheese mixture on the sheets. Place another pastry sheet on top, fold in and brush in between with butter. Evenly divide the remaining curd cheese mixture on the pastry and cover with the last yufka pastry. Brush with butter.

Preheat the oven to 140°C (fan oven) and bake for approximately 45 minutes or until golden brown and crispy. Dust with icing sugar.

Preparation time:
ca. 35 min
Cooking / Baking Time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a