Description Edit

Ingredients Edit

For dough:

To oil the kaskan:

  • 2 table-spoons of oil.

Directions Edit

  1. carrots or pumpkin are chopped in thin strips, slightly stewed in butter, them allowed to cool, at wish strawed with Sugar. The dough is rolled in a large thin layer, the stuffing is layed out on it, all this is rolled up like a beef-roll, the edges are stuck together by a pinch; then it is put on the kaskan's grates and steamed for 25–30 minutes.
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