Composition / ingredients
Cooking method
Turn on the oven at 180-200 degrees Celsius.
Put the chicken egg in a saucepan and pour water over it. Put on the fire and boil the egg for 10 minutes from the moment the water boils to the "hard-boiled" state. Then cool the egg and peel off the shell. We do not need protein, and finely knead the yolk with a fork.
Rinse the dill well under cold water and dry it, placing it on a paper towel. Chop the dill finely, add to the yolk. In the same place, grate hard cheese on a medium grater and mix. This will be the filling for zraz.
Season turkey minced meat with salt and freshly ground black pepper.
Place pieces of white bread or loaf in a deep container and pour warm water for a minute. Then drain the water and squeeze the bread a little, draining the excess liquid.
Put the softened bread in a bowl with minced meat and using an immersion blender thoroughly mix the meat with the loaf together. Thanks to the blender, the minced meat turns out very soft and tender. Cutlets and zrazy are easily molded from it.
Next, divide the minced meat into 6 equal parts, roll a tortilla from each part and flatten it into a pancake. Put the filling in the middle of the meat tortilla. And then pull the edges of the meat tortilla into the middle and wrap the filling inside the turkey mince.
Pour flour into a large flat plate. Roll the formed zrazy in flour from all sides. Give them a more oval shape.
Grease the baking dish with a small piece of butter. And put the zrazy formed and rolled in flour into a baking dish.
Put the zrazy in a preheated oven and bake for 20 minutes. Next, remove the mold from the oven and use a wooden spatula to turn the zrazy to the other side. Put the zrazy back to bake for about 20-25 minutes or until they are covered with a brown crust.
You can serve turkey zrazy right away with a side dish of vegetables or any other at will!
Bon appetit!
Calorie content of the products possible in the dish
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Cheese "uglichsky" - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- White bread - 266 kcal/100g
- Turkey stuffing - 161 kcal/100g
