Vegetarian Lasagna: Turmel (تۈرمەل)

Watch the video tutorial here.

Today we'll make Uyghur lasagne, Turmel :)

I'm delighted to share this ''Simple'' recipe with you because it makes me think about my grandmother. She told me that in her time, they didn't use lamb in the filling, they used to make it with or without lamb fat and only with vegetables as a filling. They were not as fortunate as we are to be able to buy meat. They were ''Lucky'' if they had just enough food to fill their tummy.

That is why I'm going to make vegetarian lasagna. You will be surprised how tasty it really is. As one of my YouTube viewers said,'' who knew that something so simple as cabbage, onion and dough could be so good!!''

😋Yield: for 2 people
🕙Total Time: 55 min

INGREDIENTS
dough:
white flour 150 gr
a pinch of salt
water 70 ml

filling:
asian cabbage 265gr
onion 1x
white pepper 1tsp
black pepper 1tsp
olive oil 2tbsp
two pinches of salt

INSTRUCTION

Make Dough: Mix the dough ingredients in a mixing bowl, knead them to make a smooth dough (I made a blog post about How to Make dough), cover with a damp towel or plastic wrap and set aside at room temperature for 15min.
To make the filling: Cut the onion into long, thin strips, add it to the bowl. Slice the cabbage in strips, 5mm thick (In this way, when you cut the Turmel, the long strips will not fall out of the dough), add the cabbage to another bowl. Add a teaspoon of salt to the cabbage, mix and let it rest for 5min. (salt pulls out the water, otherwise, the filling becomes too wet)
Meanwhile, lubricate the steamer inserts with oil so the dough doesn't stick to the pan. Boil the water for steaming the Turmel.
After 5 min, squeeze the cabbage by hands to squeeze out the excess water. Add the cut onion, white pepper, black pepper, a bit of salt to your own liking and 2 tablespoons of oil to the cabbage. Mix.
Wrapping: Sprinkle some flour on the dough and the working surface so it doesn't stick. Roll out the rested dough with a rolling pin to make a thin, 2-3mm, even and rectangular form wrapper.
Spread the filling evenly over the entire dough. Starting at the short end, gently roll it up horizontally (try not to press the dough). Cut the rolled dough immediately into palm width-sized pieces.(See the images below)
Place each piece of Turmel neatly in the pan. Let it steam for 15 min.
Serve: all Turmel hot/warm on a big dinner plate, place the plate in the middle of the table, so everyone can take Turmel from the big plate to their own smaller plate. Use black rice vinegar to your liking. Eat with your hands or with chopsticks.

TIPS

* When the Turmel is ready, take it out gently with a spatula and a spoon, so they don't tear.

❤❤❤❤❤
HAVE YOU COOKED THIS?

Share your thoughts, notes in the Comments below or (hash)tag @dolanchickaliya #dolanchickaliya on Instagram so we can enjoy all the deliciousness!

Aliya :)

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