- 2 cups of flour 1 cup of water 1 teaspoon of vinegar 1 teaspoon of lemon juice 1 teaspoon of corn oil 1 glass of corn oil Half a teaspoon of salt Zucchini stuffing: 2 zucchinis 1 eggplant 1 onion 1 tomato 2 tablespoons of oil Salt Potato stuffing: 2 potatoes 2 eggs 1.5 coffee cups tulum cheese 1 coffee cup grated cheddar cheese
For the zucchini stuffing; Peel the eggplant and keep it in salt water. Peel the tomatoes, zucchini and onion. Squeeze the water from the eggplant and dry it with a paper towel. Grate the vegetables. Heat the oil in a pan, add salt and sauté the vegetables until they release their juices. For the potato stuffing; Boil the potatoes. Peel them and mash them with a fork. Add egg, tulum cheese and kashar cheese and mix.
Take the flour into the kneading bowl. Make a well in the middle, add water, vinegar, lemon juice, 1 teaspoon of corn oil and salt and knead vigorously for 10-15 minutes.
Add 1 glass of corn oil to a deep bowl. Cut walnut-sized pieces from the soft dough and let them sit for 10 minutes.
Remove the dough ball from the oil and roll it out by hand into a circle as thin as katmer dough. Spread 1 spoon of the zucchini filling in the middle and fold it so that the 4 corners are in the middle. Prepare half of the dough with zucchini and half with potato filling and place it on a lightly oiled tray. Bake in a preheated oven set at 200 degrees for 20 minutes. Serve hot.
Enjoy your meal.
