Pies with Potatoes and Muscat

I am writing to you from Kastamonu right now. We went on a very enjoyable cultural trip, I took a lot of photos and got delicious local recipes.

I can't wait to share the potato trotter or bagel tiridi recipes with you. I can't transfer photos for now because my internet is slow, but I will prepare a detailed article next week.

The reason why I gave priority to the potato pie with nutmeg is because it is a satisfying and delicious recipe that you can use during sahur or iftar in Ramadan. If I have the opportunity to go online, I will share the recipe for kadayif dessert with milk and ice cream.

What is Muscat? Those who are curious can learn from here…

Love…

Ingredients for Potato Muscat Pie Recipe

• 4 pieces of dough
• 3 medium potatoes
• 1 medium onion
• 1 teaspoon of nutmeg
• 2 glasses of yoghurt
• 1 pieces of eggs
• Half of a water glass
• 1 tablespoons of margarine
• Black pepper, salt

How to Make Potato Muscat Pie Recipe?

1. Boil the potatoes, peel and dice them.
2. Chop the onion for food and sauté in 3-4 tablespoons of olive oil. Fry the onions until they turn pink and remove from the heat.
3. Add the diced potatoes, nutmeg, salt and pepper to the pinking onions and mix.
4. Whisk the yoghurt, egg and oil thoroughly in a bowl.
5. Grease the bottom of your tray with margarine and lay your first phyllo with the edges protruding beyond the tray. Spread the yoghurt mortar you prepared on your yufka.
6. Spread the second sheet of phyllo on it and spread the potato batter on the phyllo, cover the edges of the phyllo over the potatoes and spread the yoghurt paste on it.
7. After applying the same process to the other phyllo dough, when it comes to the last part, neatly cover the wide phyllo on the bottom of the pastry.
8. Spread on the remaining sauce and sprinkle with nigella seeds. Bake in a preheated oven at 180 degrees until nicely browned.