Cake and tortilla mix

I make the yogurt first. This is really easy to make with bacterial sourdough "Natural Yogurt " and a yogurt thermos from "OURSSON". We sterilize the jar for making yogurt. We use 10% cream at room temperature.

Pour the sourdough starter into a clean and dry jar "Natural yogurt".

Add cream.

Close the jar with the lid. Shake the jar for 2-3 minutes to dissolve the starter. Pour hot water into a thermos up to the mark. Put jar with sourdough mixture in a thermos and close it. Leave it for 6-10 hours. It took me 10 hours to make yogurt.

Ready yogurt in 10 hours. Put it in the fridge. I kept it for 8 hours. (overnight)

The cooled yogurt became very thick and very tasty! The consistency resembles rustic homemade sour cream - "Spoonfuls of it"!

We used this version of yogurt to make the scones with the filling.

Chop rabbit liver ( you can have goose, chicken, duck liver), garlic, pickles and herbs.

Pour oil in deep frying pan and put liver. Fry it for 2-3 minutes. Add boiled barley and garlic. Stir in . Fry for 2 minutes. Add creamy yogurt, greens and salt. Stir in . Cover the pan and remove from the heat. Stuffing is ready.

Spoon 1 or 2 tablespoons of stuffing onto tortilla and add sliced cucumber. Roll up into an envelope. And place it on the baking tray. Fill all tortillas with stuffing this way.

Put the tray with stuffed flatbread in heated oven for 5-7 minutes at 180 degrees.

While the tortillas are browning, prepare the sauce: in a bowl pour the cooled creamy yogurt, chopped garlic and chopped herbs. Stir and season with salt and black pepper to taste.

Serve the tortillas hot with the cooled sauce and herbs.