Malzemeler
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100g spinach
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150g light mozzarella or kashar cheese
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4 sun-dried tomatoes
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4 eggs
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2 teaspoons baking powder
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2 teaspoons black pepper
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2 teaspoons red pepper flakes
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2 teaspoons salt
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1 teaspoon black cumin seeds
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1 teaspoon sesame seeds
Béchamel Sauce
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1.5 cups milk
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1 tablespoon butter
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3 tablespoons whole wheat flour
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2 teaspoons salt
Tarifler
Béchamel Sauce
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Place the butter in a pan and let it melt slightly.
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Add the flour and sauté until its raw smell disappears.
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Gradually add the milk while stirring continuously.
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Finally, add the salt.
Note: The sauce will thicken — this is the desired consistency.
Soufflé
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Separate the egg whites from the yolks.
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Whisk the egg whites with 1 teaspoon of salt and the baking powder until stiff peaks form.
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In a separate bowl, combine the washed spinach, grated cheese, sun-dried tomatoes, spices, egg yolks, and the béchamel sauce. Mix well.
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Gently fold in the egg white foam, stirring slowly in one direction to maintain the fluffiness.
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Grease four soufflé ramekins and divide the mixture evenly among them.
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Garnish the tops with black cumin seeds and sesame seeds.
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Bake at 180°C (356°F) for 20 minutes.
