In this task, you have to generate the title of the recipe given its required ingredients and directions.

Q: ingredients:  '16 ounces farmer cheese', '1 large egg', '1/4 cup sugar', '18 cup matzo meal or fine dry unseasoned bread crumbs', '1 tablespoon vanilla extract', '3/4 cup whole milk', '8 large eggs', '3/4 cup durum (semolina) flour', '2 tablespoons cake flour', '2 tablespoons vegetable oil', 'Nonstick vegetable oil spray', '2 to 3 tablespoons butter, or as needed', 'Sour cream, for serving, optional',<sep> directions: 'For the filling: In a medium bowl, combine farmer cheese, egg, sugar, matzo meal or bread crumbs and vanilla.', 'Using a fork, mix well; set aside.', 'For the batter: In a large bowl, combine milk, eggs, durum flour, cake flour, vegetable oil and 1/4 cup cold water.', 'Whisk until batter is smooth.', 'Place a 9-inch well-seasoned crepe pan or heavy skillet over medium-low heat.', 'When pan is well heated, film it lightly with nonstick cooking spray.', 'Allow pan to heat again for a few moments, then ladle 1/2 cup batter into skillet and tilt in all directions to spread batter thinly and evenly.', 'Cook until underside is pale yellow-white and edges lift easily from bottom of pan, about 3 minutes.', 'Adjust heat as needed if crepe is cooking too quickly or slowly.', 'Use a spatula to flip crepe, then cook other side for an additional 2 to 3 minutes.', '(The first crepe often tears or folds; there will still be enough batter for 10 crepes.)', 'Transfer crepe to a plate, and repeat with remaining batter to make 10 crepes.', 'Place a crepe on a work surface and spread 3 to 4 tablespoons filling on one side.', 'Starting from filled side, roll blintz and stack on a serving plate or in a container seam side down.', 'At this point blintzes may be covered and refrigerated for up to 24 hours.'

A: Cheese Blintzes
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Q: ingredients:  '1 cup Bulgar wheat', '1 cup water', '13 cup olive oil', '14 cup fresh lemon juice', '1 teaspoon salt', '1 teaspoon ground allspice (optional)', '1 cup chopped green onion (white and green parts)', '14 cup chopped mint leaf (optional)', '1 cup chopped parsley', '12 cup garbanzo beans', '2 tomatoes, finely diced (roma tomatoes are best)', '1 head romaine lettuce (optional)',<sep> directions: 'Bring one cup of water to a boil.', 'Add one cup of bulgar wheat.', 'Reduce heat, and simmer 10 to 15 minutes.', 'Remove from heat and let stand covered, 5 to 10 minutes, or until slightly tender.', 'Bulgar wheat should have some texture to it -- it's not supposed to be mushy.', 'In a big bowl, mix wheat, lemon juice, olive oil, salt and allspice, and let cool.', 'Meanwhile, chop your onions, tomatoes, parsley and mint.', 'Add these plus the garbanzo beans to the wheat mixture and mix well.', 'Cover and chill for 1 hour or over night.'

A: Tabouli
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Q: ingredients:  '3 lemons', '1 1/2 cups chicken broth', '3 garlic cloves', '8 sprigs fresh thyme', '10 peppercorns', '4 (6 ounce) halibut fillets', '1 tablespoon olive oil (for drizzling)', '1/4 teaspoon salt (more or less)',<sep> directions: 'Using a vegetable peeler, remove zest from 2 of the lemons and juice the zested lemons. Transfer juice and zest to a straight sided skillet or sauce pan with a tight fitting lid. Add stock, garlic, and 4 sprigs of thyme. Bring to a boil.', 'Salt both sides of the halibut and carefully place into the skillet. Cover the pan and turn off the heat. Let the fish stand in the stock for about 6 to 8 minutes until the fish is opaque white and firm to the touch. Transfer the fish to a heated platter and tent with foil to keep warm.', 'Pour the broth through a cheesecloth lined sieve, discard solids. Return the broth to the skillet and bring to a boil, then turn heat off.', 'Dived the broth between wide bowls and gently place a fillet in each. Cut remaining lemon into wedges. Garnish with a lemon wedge, sprigs of thyme and a drizzle of olive oil.'

A:
Poached Halibut In Lemon Thyme Brothe
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