1 De-stem the parsley and chop in a blender.
2 Mix all the ingredients for the crepe. Make 6 crepes on a non-stick pan. Let them cool.
3 In a bowl, mix thoroughly half of the parsley with strained yogurt, chopped dill, olive oil, garlic and salt.
4 Lay foil on an flat surface. Place the crepes in squares on the foil.
5 Put aside 3 tablespoons of the mix, spread the rest on the crepes.
6 Place the AYTAÇ - CHICKEN SALAMI slices on the mix without leaving any space.
7 Make a line of pickles on the thin side of the square.
8 Use the foil to make a roll, starting from the side with the pickled cucumbers. Roll the foil tightly to preserve the shape.
9 Let them rest in the fridge for at least 4 hours.
10 Remove from the fridge and cover the top with the mix you set aside.
11 Garnish with chopped parsley, slice and serve.
4 tablespoons of flour
2 water glasses of milk
1 sprig of parsley
1 water glass of strained yogurt
200 grams of white cheese
200 grams of sliced AYTAÇ - CHICKEN SALAMI
1/2 tablespoon of olive oi
4-5 cloves of garlic
1/2 sprig of dill
10 minutes preparation time
20 minutes cooking time