Turkey – Vegetable – Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 0.5 ½ cube yeast, alternatively: 1 pack dry yeast
- 1 teaspoon salt
- 100 ml water
- 2 tablespoons oil
- 1 kg turkey breast, alternatively: chicken breast
- 1 kg zucchini
- 4 large tomato (s)
- 5 medium onion (s)
- 1 bunch carrot (s)
- 4 mozzarella, low in fat
Print Recipe
Pin Recipe Instructions
- Knead a yeast dough from flour, yeast, salt, water and oil and let it rise in a warm place for about 30-45 minutes.
- Cut the meat into small pieces and dice the rest. Lay the mozzarella separately.
- Sear the pieces of meat in a large saucepan with a little water (instead of oil) and season to taste (e.g. chicken seasoning).
- Add the diced ingredients, except for the mozzarella, and cook until firm to the bite over low heat with a closed saucepan. Stir occasionally.
- In the meantime, roll out the yeast dough and place in a springform pan (26cm in diameter) lined with baking paper. Form an edge level with the springform pan.
- Drain the cooked ingredients thoroughly (preferably through a sieve), mix with 3/4 of the mozzarella and fill the springform pan layer by layer. Season each layer lightly with salt and pepper. If everything doesn`t fit into the pan, press the meat and vegetable mixture down a little. Spread the rest of the mozzarella on the last layer and bake the whole thing at about 180 ° C for 20-25 minutes.
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