Turkey soufflé with cabbage

Shred cabbage (500 g), boil it until tender, and squeeze it dry. Grate courgettes (300 g) and squeeze out the juice. Melt ghee (200 g).

Blend turkey (300 g), the cabbage (500 g), the courgettes (300 g), and the ghee (200 g) until smooth.

Add eggs (150 g), table salt (to taste), and spices, then mix.

Transfer the mixture to a baking dish and bake at 180 °C for about 60 minutes.

For the sauce, grate pickled cucumbers (100 g), squeeze out the liquid, and mix them with greek yogurt (200 g) and table salt (to taste).