Meat cake.

Category: Meat dishes
Meat cake.

Ingredients

for "dough" -30 grape leaves / fresh. canned. frozen /
For filling:
mixed mince (pork + veal) 800 gr.
Gouda cheese grate (your favorite) 150 gr.
grate onion 2 medium
medium carrots (grate) 1
medium zucchini (grate) 1
egg 1
mustard 1 tbsp. l.
ground crackers 7 tbsp. l.
a handful of pine nuts
thick yogurt (sour cream) 200 gr.
dill 3 tbsp. l.
salt. freshly ground pepper
olive oil 3-4 tbsp. l.
medium lemon juice
for "cream" sauce:
not very hot mustard 1 tbsp. l.
thick yogurt (sour cream) 150 gr.
Apple vinegar 4 tbsp. l.
salt. white pepper
olive oil 4-5 st. l.
dill 1 tbsp. l.
springform pan 26 cm in diameter oiled.

Cooking method

  • leaves, whatever they are (fresh, canned. frozen eaten) -boil in salted boiling water for 2-3 minutes. drain well and sprinkle with lemon juice.
  • filling:
  • wetting hands in water, it is good to develop minced meat.
  • add all the ingredients one by one, I did it in two stages and knead everything very well for 10 minutes, constantly wetting my hands in water, the filling should not be dry, but not liquid either.
  • line the leaves first along the side of the form, so that they hang over its edge, then close the bottom.
  • evenly distribute the filling over the entire form and slightly "gently" pat it with your palm to tighten.
  • cover evenly, first with leaves hanging from the sides, and then cover the top, closing it completely.
  • brush with oil and cover with baking paper.
  • bake in a preheated oven at 180 "40-50 minutes.
  • tip: put the dish on a baking sheet so that the juice that comes out during baking (not all springform molds hold well!) does not flow into the oven.
  • the finished cake, free from the mold, place on a dish and cover with cream (you can serve it separately in a gravy boat), decorate and immediately serve.
  • cream:
  • put all the ingredients in a jar with a lid and chat!
  • the cake can be made in advance (then do not cover with cream) and then reheated, although it is delicious, both hot and cold!

The dish is designed for

6

Time for preparing:

75

National cuisine

my recipes

Note

Meat cake.

Meat cake.

Meat cake.

Meat cake.

LLika
Such a cake is worthy of the New Year's table.
Natasha, what diameter should the shape be?
Is it difficult with grape leaves, is it possible with cabbage leaves or is there any other alternative?
My split form flows precisely. Can the bottom be covered with foil or a baking sleeve so that it is more accurate or the excess liquid is not scary if it flows out?
Twist
Natasha, very original idea and presentation
natapit
! Thank you! form 26 cm. I indicated, no, it is not necessary for all the juice to flow out !!!

Twist-Marish! Thank you so much!
Caprice
An interesting recipe! It's just not entirely clear which ingredients go into the minced meat and which ones go into the cream.
Inusya
Caprice, well, how is it, there is a separate ingrid. for the filling, and below it is indicated - for the cream sauce: ... etc.
Although I was immediately scared that there were a lot of components (and I love it, so that it is quick and simple), and then I read it, and nothing is superfluous, everything is just a little bit, but I imagine how delicious it is ...
natapit
Caprice for "cream" sauce:
not very hot mustard 1 tbsp. l.
thick yogurt (sour cream) 150 gr.
apple cider vinegar 4 tbsp l.
salt. white pepper
olive oil 4-5 tbsp l.
add dill later

thanks, Inusya!
Medusa
And when you cook the cream, can you talk about anything?
natapit
Medusa- otherwise no !!!

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