Ingredients Jump to Instructions ↓

  1. 1 Egg (large)

  2. 1 1/4 cups 296ml Milk

  3. 1 cup 62g / 2 1/5oz Flour

  4. 1 teaspoon 5ml Baking powder Topping

  5. 4 Eggs

  6. 1 cup 237ml Yogurt

  7. 2 cups 474ml Warm milk

  8. 1/4 teaspoon 1 1/3ml Hot paprika Other Ingredients

  9. 1 tablespoon 15ml Olive oil - plus

  10. 1 cup 237ml Olive oil - for frying

  11. 1 1/4 lbs 567g / 20oz Lamb shoulder - ground (or diced into 1/4-inch cubes)

  12. 1/2 teaspoon 2 1/2ml Cinnamon Salt - to taste Freshly-ground black pepper - to taste Hot paprika

  13. 1 cup 62g / 2 1/5oz Chopped onion

  14. 1 cup 146g / 5.1oz Chopped parsley

  15. 1 tablespoon 15ml Chopped garlic

  16. 1 tablespoon 15ml Tomato paste - diluted in

  17. 3/4 cup 177ml Water

  18. 2 Kale - (1 to 1 1/4 lbs) - washed

  19. 1/4 cup 36g / 1 1/3oz Dry bread crumbs

  20. 1 cup 146g / 5.1oz Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Make the batter: Mix egg with the milk, then stir in the flour and baking powder, mixing until smooth. Cover and let stand at room temperature 30 minutes. Make the topping: Combine the ingredients, beating well. Set aside, refrigerated until needed. Heat 1 tablespoon olive oil in a large skillet over medium heat and add the lamb, cinnamon, salt and pepper and a pinch of paprika. Brown, gently breaking up the chunks, about 10 minutes. Drain off any excess fat. Add the onion, parsley and garlic. Cook covered for 10 minutes. Stir in the diluted tomato paste and bring to a boil, stirring, 2 minutes. Blanch the kale until just tender, cool, and pat dry. Pour the remaining oil for frying into a large skillet and heat to 375 degrees. Mix the kale leaves one at a time into the batter, coating them thoroughly. Fry the leaves in small batches until brown on both sides. Remove and drain. Preheat oven to 375. Oil a 3-quart shallow baking dish, and dust the bottom with the bread crumbs. Spread half of the fried kale in one layer. Top with the meat mixture and then the cheese. Cover with the remaining kale and a sprinkle of paprika. Remove the topping from the ice box, stir, and spoon it down the insides of the dish and some on top. Allow to settle for 10 minutes. Bake uncovered for 25 to 30 minutes. This recipe yields 8 to 10 servings.


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