Strudel With Millet

Name: Strudel With Millet
Ingredients: 1 onion chopped; 2 cloves garlic chopped; 1/2 tablespoon olive oil; 1 1/3 cups grated carrot; 3/4 cup millet; 300 milliliters water; 200 milliliters milk; 1 tablespoon butter; 2 eggs; 6 tablespoons swiss cheese grated; chives chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 6 sheets phyllo dough; 1/2 cup hot water; 2 tablespoons oil; 2 tablespoons melted butter for brushing

17 ingredients

10 steps

Ingredients

1 onion chopped
2 cloves garlic chopped
1/2 tablespoon olive oil
1 1/3 cups grated carrot
3/4 cup millet
300 milliliters water
200 milliliters milk
1 tablespoon butter
2 eggs
6 tablespoons swiss cheese grated
chives chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
6 sheets phyllo dough
1/2 cup hot water
2 tablespoons oil
2 tablespoons melted butter for brushing

Directions

1

Saute onion and garlic in olive oil until soft.
2

Stir in carrot and millet.
3

Add water and milk, stir, and bring to a boil. Reduce flame and simmer millet and carrots over low heat for about 20 minutes or until millet absorbs all the liquid and becomes soft. Stir occasionally to prevent burning. Remove from flame.
4

Mix in the butter and let the mixture cool slightly.
5

Whisk the eggs lightly with a fork; add cheese, chives, salt and pepper, mix. Blend the mixture into the slightly cooled millet.
6

Sprinkle a phyllo dough sheet with the mixture of hot water and oil, lay another sheet onto it, and sprinkle again.
7

Distribute evenly one third of the filling onto the prepared sheets, roll into strudel. Repeat the process with the rest of the sheets. The amount is enough for 3 rolls.
8

Place the strudels in a greased tin.
9

Brush each roll with melted butter. Bake in the oven at 180 C for 30 minutes until golden in colour.
10

Leave the strudel to cool slightly before cutting. Serve with yogurt.