Turkish Vegetable and Cheese Bake

Prepare all ingredients.

Peel the potatoes and cut them into large cubes.

Finely shred the cabbage.

Chop the onion into small cubes.

Grate the carrots on a coarse grater.

Clean the bell pepper from seeds and partitions, cut into strips, then into cubes.

Heat vegetable oil in a skillet, fry the potatoes until golden brown, and transfer to a large bowl.

In the same pan, fry the onion until transparent. Add the carrot and fry for 3–4 minutes until soft.

Add the cabbage and fry everything together for about 10 minutes until the cabbage settles and reaches half-cooked state.

Place the fried vegetables in a bowl with the potatoes, add the bell pepper.

Salt the vegetables, add ground garlic and paprika, mix well. Season with pepper to taste.

Salt and pepper three eggs, then beat them with a whisk. Add sour cream and stir.

Add flour in portions, stirring to avoid lumps.

Dilute the mixture with milk.

Chop the herbs and add to the vegetables.

Pour the egg and milk mixture over the vegetables and mix well.

Grease the baking dish with butter.

Coat the mold with breadcrumbs.

Pour the vegetable mixture into a baking dish, smooth it out, and place it in an oven preheated to 180 degrees for 30–40 minutes.

Grate the cheese on a fine grater.

Remove the casserole from the oven, sprinkle with grated cheese and return to the oven.

After 10 minutes, remove the finished casserole, cut it into portions. Serve hot or cold.