Cabbage Tskan

Tskan is one of the most famous dishes of Lezgin cuisine. I prepared an authentic Lezgin cabbage tskan using my grandmother's recipe.

For the dough

• Flour 500 g
• Salt 1.5 tsp
• Water

For the filling

• Cabbage 600 g
• Onion 2 medium pcs
• Potatoes 4 pcs
• Butter 150 g
• Cilantro 1 bunch
• Dill 1 bunch
• Thyme 20 g
• Salt
• Black pepper

For the topping

• Egg yolks 2 pcs

Method

1. 1.Add salt to the flour and gradually add water, kneading well until a dough consistency is reached. Cover and let it rest for half an hour.
2. 2.Divide the dough into 3 dough balls: 2 large (for the bottom and top, about 330 g each) and 1 small (for the middle, about 230 g). Let them rest for half an hour.
3. 3.Roll out the dough balls, brush with melted butter, fold, and shape back into balls. Let them rest for another half an hour.
4. 4.Thinly slice the cabbage, add salt, and squeeze with your hands to reduce its volume.
5. 5.Add the chopped potatoes, onions, herbs, thyme, salt and black pepper as needed, and melted butter. Mix well.
6. 6.Roll out the small dough ball to fit the pan, cook it slightly in the pan with a little oil, and set aside.
7. 7.Once the pan has cooled, add butter to the bottom again. Roll out one of the large dough balls and place it in the pan.
8. 8.Add half of the vegetable mixture, place the small cooked dough layer on top, and then add the second half of the mixture.
9. 9.Finally, roll out the second large dough ball, cover the pie, and pinch the edges to seal.
10. 10.Poke holes on top with a fork and brush with egg yolk for a nice golden color.
11. 11.Bake on the lower rack of a preheated 180°C oven for about 60 minutes.

Notes

• Check frequently so it doesn't burn, as ovens vary.