How to make
For the pancakes:
Beat the milk, eggs, flour, sugar and salt, in order to make a pancake batter with a consistency slightly thinner than boza. Allow the pancake batter to stand at a room temperature for about 15 minutes.
Grease a pan with oil and bake the pancakes until you use up the batter.
For the stuffing:
Boil the chicken. Finely chop the mushrooms and cucumbers. Once the meat has fully cooked, take it out of the pot and cut it into very small pieces.
Heat the oil in a pan and fry the chicken fillet, which you cooked in advance. Add the mushrooms and simmer for a few minutes. Once the meat is lightly fried and the mushrooms have softened, add the pickles and mix well.
Allow the stuffing to simmer for about 2-3 minutes. Add salt and black pepper and remove from the heat.
Fill the pancakes with the prepared mixture. Wrap well so that they do not fall apart. Arrange them in a greased baking tray, sprinkle generously on top with yellow cheese and bake until the cheese melts. You can serve them on top with a slice of tomato and sprinkled with parsley and drizzled with an yogurt sauce.
