John Myers
Contents
show
Filled Pancakes with Broccoli and Yogurt Dip
The perfect filled pancakes with broccoli and yogurt dip recipe with a picture and simple step-by-step instructions.
pancakes
- 8 piece Pancakes
- 200 g Broccoli
- 1 piece Carrot
- 1 piece Fresh spring onion, clove of garlic
- 150 g Crumbled feta
- 25 g Pine nuts
- 25 g Walnuts
- Baharat
- Salt
- Pepper
- Olive oil
- Quark
Yogurt dip
- 250 g Yogurt
- Salt
- Lemon
- 1 toe Garlic
- Chopped parsley
- Prepare the pancakes as usual or buy them ready-made from the cooling shelf. Cut the broccoli and the carrot into large pieces and cook until soft. Then these are roughly chopped up and placed in a bowl. Now the feta is crumbled into the shell. Roughly chop the pine nuts and walnuts and briefly toast them in a pan. Now finely chop the spring onion and sauté briefly in a little olive oil in a pan with a pressed clove of garlic. Add the nuts and spring onions to the bowl and mix everything well. Now season with about 1-2 teaspoons of Baharat (spice mixture from the Turkish shop), salt and pepper. Mix some olive oil and about 1-2 tbsp quart into the mixture, done. Now an ovenproof dish can be brushed with olive oil and the pancakes filled with the filling and placed in the dish. Put in the oven at 160 degrees for about 15 minutes.
- While the pancakes are in the oven, we can make the yogurt dip. To do this, put a nice yogurt (Greek or Turkish style) in a bowl. Season with salt and a squeeze of lemon. Press in a clove of garlic and stir in some chopped parsley.
Facebook Comments