Ingredients
- 2 garlic (cloves)
- 1 pancake covering one side with branches of dill (fresh)
- 1 onion
- 1 egg yolk
- 1 egg
- 350 gr beef (ground)
- 300 ml yogurt (plain)
- 280 ml non-fat milk
- 170 ml dry wine (red)
- 120 gr mushrooms
- 60 gr cottage cheese
- 60 gr flour
- 60 gr rice (cooked)
- 55 ml sweet wine (white)
- 45 ml oil
- 28 gr green onion
- 18 gr tomato paste
- 18 gr tomato paste
- 16 ml arrowroot dissolved in water
- 10 gr dill
- some lemon juice
with dried dill. Turn and cook and remove. Make other large pancakes until batter is gone. SAUCE: Combine ingredients and serve over combined dish. TO SERVE: Place crepe on platter and layer meat and mushroom mixture over pancake. Place another pancake on top, then meat, then pancake, etc. until finished. Top with dilled pancake and serve with sauce on the side.
