Komat
Komat is an old Macedonian traditional twist. I learned to twist from my mother who is a real master of komat, she taught me from an early age she first let me twist those little ties and then slowly the big ones and so easily slowly I learned to twist. my mother makes a komat in large tin pans that fit in a wood stove and you can imagine the taste from such a stove when it grows to the ceiling of the oven is so high. My son tells me the other day: When are you going to make a komat like grandma makes it? grabbed the rolling pin right away and started twisting, it's not very difficult for anyone who wants to learn, I'll explain everything nicely.
Preparation steps
- Knead the dough neither soft nor hard, only the dough tells us when it is done when it separates from the bowl in which we knead it and when it does not stick to your hands. The dough should be well kneaded for about five minutes.
- Divide the dough into 21 parts.
- From each part, knead the balls with the addition of a little flour so that they do not stick to you.
- Take a bet and roll each ball into a tie the size of a dessert plate.
- So roll out all the balls and spread melted lard mixed with oil or melted margarine mixed with oil on 11.
- On each greased tie we put what is not greased and we get double ties, we have nine double and one with three ties.
- First I twist the one with three, the second ones we line up on the side on a floured table so that they don't bother us.
- Roll the crust on a rolling pin and slowly place it on an oiled pan as in the picture. The crust should hang from the pan. Sprinkle a little melted lard and oil on each crust or melted margarine and oil as you like.
- Then we wrap the second crust that goes inside the pan.
- We roll the same on the rolling pin and now we go left to right with the rolling pin to gather the crust in the pan and get a crumpled look.
- Let's prepare the filling, I put the cream of cabbage and eggs in one piece, since I always make two, the sauerkraut must go in the other, to everyone's liking.
- I put the filling on every other crust, (my mother put all the filling in one place in the middle,) but I like when there is a little bit everywhere.
- We put the last part of the filling when we have two more crusts left for twisting. So we put the filling and dry two more crusts to cover the filling.
- Now put the first crust hanging from the pan back.
- From that crust, we make a slender one, slowly rolling it part by part along the baking tray. Sprinkle everything with oil.
- Put it to bake at 200c for 30 to 40 minutes. Before the end, take the piece out of the oven, it should start to leaf and go to the height, take the mixed water and oil and spray and put it back in the oven for another minute.
- When it is baked, take it out of the oven and let the first heat rise for a minute, then cover it with a cloth to suffocate.
Serving
The best is yogurt with sour milk, who likes it the most, I like it the most with tomatoes.
