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It is a sherbet-free dumpling made with grapes, hazelnuts and walnuts added to it while the thin dough is rolled. Although there are some who describe it as a kind of sailor-fisherman`s food thanks to its durability, energy and easy storage, it has now become an indispensable part of dinner meetings.

Contents:

1 kg of wheat flour

2 eggs

1 cup of yogurt

250 g margarine

1 water glass measure of oil

1 cup of walnuts

1 tablespoon of cinnamon

2 tablespoons of granulated sugar

enough carbonate

Wheat flour, an egg, yoghurt, melted margarine and baking soda are kneaded until they have the consistency of an earlobe. The dough is divided into 3 lumps. The dough rolled out in the form of phyllo dough is lubricated with oil and sprinkled with crushed walnuts, granulated sugar and cinnamon, mixed thoroughly. The dough is rolled and folded, cut to the desired size and placed on the tray. The remaining yolk of the egg is brushed on top and placed in the oven.