Yields1 ServingPrep Time30 minsCook Time20 minsTotal Time50 mins
Ingredients
Gamish
Preparation
Preparation of dough:
1
Mix flour, yeast, sugar, salt and eggs in a large bowl. Add butter and knead until you get a homogenous dough.
2
Divide the dough into two pieces, spread it using a roller pin and place it in the pie pan. Cover with a damp cloth and let stand for 10-15 minutes. Make some holes on it with the help of a fork.
Preparation of gamish:
3
Grate the lemon peel and squeeze 1 lemon juice.
4
On the other side, add 80 gr of sugar with vanilla and boil. While this mixture is being cooked, whisk 5 eggs in another bowl and with the remaining 50 gr of sugar. Add grated lemon peels and flour into this mixture and blend to get a cream. Add hot milk and cook until it boils. Turn off the hat and add lemon juice and butter and give it a stir. Cover with a plate and cool for 15 minutes.
5
After the garnish has cooled down, pour over the dough we have placed on the pie pan and flatten it. Garnish with lemon slices and cook in a preheated oven for 15-20 minutes at 220 ° C.
Mix flour, yeast, sugar, salt and eggs in a large bowl. Add butter and knead until you get a homogenous dough.
2
Divide the dough into two pieces, spread it using a roller pin and place it in the pie pan. Cover with a damp cloth and let stand for 10-15 minutes. Make some holes on it with the help of a fork.
Preparation of gamish:
3
Grate the lemon peel and squeeze 1 lemon juice.
4
On the other side, add 80 gr of sugar with vanilla and boil. While this mixture is being cooked, whisk 5 eggs in another bowl and with the remaining 50 gr of sugar. Add grated lemon peels and flour into this mixture and blend to get a cream. Add hot milk and cook until it boils. Turn off the hat and add lemon juice and butter and give it a stir. Cover with a plate and cool for 15 minutes.
5
After the garnish has cooled down, pour over the dough we have placed on the pie pan and flatten it. Garnish with lemon slices and cook in a preheated oven for 15-20 minutes at 220 ° C.
AuthorMrs SAFA
