Layered Pancake Casserole

Ingredients

In this Iranian adaptation, the traditional Hungarian Rakott palacsinta is transformed by incorporating Iranian flavors and ingredients. The original dish typically features sweet pancakes layered with jam or cottage cheese, while the Iranian version takes a savory approach. The filling is made with ground meat, spices, and vegetables, adding a rich and hearty element to the dish. Additionally, the use of saffron-infused pancakes and a yogurt sauce brings a distinct Iranian touch to the recipe. We alse have the original recipe for Rakott palacsinta, so you can check it out.

• For the pancakes: For the pancakes:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 cups (470ml) milk 2 cups (470ml) milk
• 2 large eggs 2 large eggs
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil for frying Vegetable oil for frying
• For the filling: For the filling:
• 1 lb (450g) ground beef or lamb 1 lb (450g) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (150g) frozen peas, thawed 1 cup (150g) frozen peas, thawed
• 1 cup (150g) carrots, grated 1 cup (150g) carrots, grated
• 1/4 cup (60ml) tomato paste 1/4 cup (60ml) tomato paste
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• For the yogurt sauce: For the yogurt sauce:
• 2 cups (470g) plain yogurt 2 cups (470g) plain yogurt
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 teaspoon salt 1/4 teaspoon salt
• For garnish: For garnish:
• Fresh parsley, chopped Fresh parsley, chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, milk, eggs, saffron water, and salt until smooth. Let the batter rest for 15 minutes.
2. 2.
   Heat a non-stick skillet over medium heat and lightly grease it with vegetable oil. Pour a ladleful of the pancake batter into the skillet and swirl it around to evenly coat the bottom. Cook the pancake for about 2 minutes on each side until golden brown. Repeat with the remaining batter, stacking the cooked pancakes on a plate.
3. 3.
   In a separate pan, cook the ground beef or lamb over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
4. 4.
   Stir in the turmeric, cumin, cinnamon, cardamom, salt, and black pepper. Add the peas, grated carrots, tomato paste, and water. Cook for an additional 5 minutes until the vegetables are tender and the flavors are well combined.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   In a mixing bowl, combine the plain yogurt, minced garlic, and salt to make the yogurt sauce.
7. 7.
   To assemble the casserole, place a pancake in the bottom of a greased baking dish. Spread a layer of the meat and vegetable filling over the pancake. Repeat the process, layering the pancakes and filling until all the ingredients are used, finishing with a layer of pancakes on top.
8. 8.
   Pour the yogurt sauce over the top layer of pancakes, spreading it evenly.
9. 9.
   Bake the casserole in the preheated oven for 25-30 minutes until the top is golden and the filling is heated through.
10. 10.
    Garnish with fresh chopped parsley before serving.

Treat your ingredients with care...

• Saffron — Soak the saffron threads in warm water for at least 10 minutes before using to release its flavor and color.
• Ground beef or lamb — Choose lean meat for a healthier option and ensure it is fully cooked before adding the vegetables.
• Plain yogurt — Use full-fat yogurt for a creamier texture, or Greek yogurt for a thicker consistency.
• Tomato paste — If you prefer a tangier flavor, you can substitute tomato paste with pomegranate molasses.

Tips & Tricks

• To save time, you can make the pancakes and filling in advance and assemble the casserole just before baking.
• Experiment with different spices to customize the flavor profile of the filling according to your taste preferences.
• Serve the casserole with a side of fresh salad or pickles for a refreshing contrast.
• Leftovers can be refrigerated and reheated for a delicious meal the next day.
• For a vegetarian version, replace the ground meat with cooked lentils or chickpeas.

Serving advice

Serve the Layered Pancake Casserole hot, straight from the oven. Cut it into squares or wedges and garnish with fresh parsley. Accompany it with a dollop of yogurt on the side for an extra creamy touch.

Presentation advice

Present the Layered Pancake Casserole on a large serving platter, showcasing the beautiful layers of golden pancakes and savory filling. Sprinkle some additional saffron threads on top for an elegant touch. Serve it family-style, allowing everyone to help themselves to a portion.