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To oil the kaskan:
- 2 table-spoons of oil.
- carrots or pumpkin are chopped in thin strips, slightly stewed in butter, them allowed to cool, at wish strawed with Sugar. The dough is rolled in a large thin layer, the stuffing is layed out on it, all this is rolled up like a beef-roll, the edges are stuck together by a pinch; then it is put on the kaskan's grates and steamed for 25–30 minutes.