Sterzrolle (Turkish Roll)

In a shallow saucepan, lightly sauté the finely chopped onions in butter or lard. Mix in the cornmeal, water and salt and stir this mixture over the fire for about 10 minutes. Put a cloth napkin or clean tea towel in cold water, squeeze it and lay it flat. Put the sterz mass on it, roll up the cloth tightly and tie it well on both sides with spaghetti. Place the roll in the casserole, add about 1 cm of water and let it steam out on the edge of the stove for 90 minutes at very low heat. Carefully unwrap the roll and cut it into slices with a sharp knife.

Preparation Tip:

The Sterzrolle is particularly suitable as an accompaniment to game stews and roasts with sauce.

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