Vargab les recipe
Vargab les recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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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
Reference: Vargab les recipe
Recipe type: xarchivex
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