What changed?
Ingredients unchanged, 2 steps changed.
| Earlier versionNovember 1, 2026 | Latest versionNovember 1, 2026 | |
|---|---|---|
| Serves | Whole recipe | Whole recipe |
| Time | — | — |
| kcal, whole recipe | — | — |
| Allergens | Records incomplete | Records incomplete |
Ingredients
| Earlier versionNovember 1, 2026 | Latest versionNovember 1, 2026 | |
|---|---|---|
| Cornmeal | 500 g | 500 g |
| Milk | 619 g | 619 g |
| Diced lamb | 1,000 g | 1,000 g |
| Suet | 250 g | 250 g |
| Bulgur | 118 g | 118 g |
| Onion | 110 g | 110 g |
| Olive oil | 13.7 g | 13.7 g |
Method
| Earlier versionNovember 1, 2026 | Latest versionNovember 1, 2026 | |
|---|---|---|
| 1 | Soak the bulgur in hot water. | Soak the bulgur in hot water. |
| 2 | Dice the meat and the suet and fry them in a pan. When the meat is nearly done, add the chopped onion. | Dice the meat and the suet and fry them in a pan. When the meat is nearly done, add the chopped onion. |
| 3Changed | When the onion is cooked, add the bulgur and sauté for another 5-6 minutes. Turn off the heat and let the filling cool. 6 min | When the onion is cooked, add the bulgur and sauté for another 5-6 minutes. Turn off the heat and let the filling cool. 5 min |
| 4 | Knead the cornmeal with the milk into a soft dough and divide it in two. | Knead the cornmeal with the milk into a soft dough and divide it in two. |
| 5Changed | Roll out the first piece and lay it in a greased tray, then spread the cooled filling evenly on top. Roll out the second piece and cover the filling with it. Brush the top with olive oil, slice, and bake in the oven for 40-45 minutes until browned top and bottom. Serve hot. 45 min | Roll out the first piece and lay it in a greased tray, then spread the cooled filling evenly on top. Roll out the second piece and cover the filling with it. Brush the top with olive oil, slice, and bake in the oven for 40-45 minutes until browned top and bottom. Serve hot. 40 min |
Allergens and calories are worked out from today's records for both versions.