Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Oil 1/2 c Cooked rice
1 Onion; chopped 2 oz Green onion; chopped
2 Cloves garlic; chopped 1 tb Dill; fresh
12 oz Ground beef 1/2 c Cottage cheese
3 ts Tomato paste 1 tb Arrowroot dissolved in water
12 oz Mushrooms; minced fine Lemon juice
6 oz Dry red wine Cayenne

---------------------------CREPES--------------------------------
1 tb Oil 1 Egg
4 oz Flour; sifted 1 Egg yolk
10 oz Non-fat milk ds Salt pepper

---------------------------SAUCE--------------------------------
1 1/4 c Plain yogurt; strained 2 oz Sweet white wine
1 tb Dill

In a wok or large skillet saute in 1 tb oil, onion and garlic til
onion is clear. Remove and set aside.

Brown ground beef and add 3 tsp tomato paste. When browned, return
onion and garlic to wok, add mushrooms, red wine, cooked rice, green
onion and dill. Add arrowroot dissolved in water to thicken. Squeeze
in some lemon juice and sprinkle with cayenne. Place in warm oven
until needed and just before using, add cottage cheese.

CREPES:

Blend all ingredients except oil and let stand 30 minutes before
using. Pour oil into crepe pan, swoosh around and pour remainder into
batter. Make 1 large pancake covering one side with branches of fresh
dill or sprinkle with dried dill. Turn and cook and remove. Make
other large pancakes until batter is gone.

SAUCE: Combine ingredients and serve over combined dish.

TO SERVE: Place crepe on platter and layer meat and mushroom mixture
over pancake. Place another pancake on top, then meat, then pancake,
etc. until finished. Top with dilled pancake and serve with sauce on
the side.

Source: Graham Kerr, 8/93 Typed by .\ichele

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