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One of the perks of being a food blogger is that all your friends share their thoughts and experiences on food and special food products with you. The latest wonderful gift I got, were homemade Juf…


4-6 servings

Total time

65 minutes




  • 1 small Onion
  • 100 g butter
  • 2 cups dried porcini (about 50 g)
  • jufka for 4 persons (about 350-400 g
  • 4 cups of water
  • some sprigs of parsley
  • salt
  • pepper


  1. Preheat the oven to 200 degrees.
  2. Bring 4 cups of water to a boil.
  3. Meanwhile, chop the onion into small pieces and start cooking it until translucent with a drizzle of olive oil.
  4. Once the onion is cooked add butter and cook it until melted.
  5. When the water reaches the boiling point remove it from heat and add the dried porcini mushrooms and salt and set aside. Let the porcini mushrooms in water for at least 10 minutes.
  6. In a ceramic casserole add the Jufka, cooked onion and melted butter and also the boiling water with the dried porcini mushrooms.
  7. Put them in the oven, on the lowest rack for around 15 minutes. They should have absorbed all the water by this time.
  8. Mix well, season with pepper and, the chopped parsley and serve.
  9. At the end, you may add some grated hard cheese if you like it.
  10. View the recipe instructions at Mandarina

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