Kumanovo Tatlija

Preparation steps

• 3 top with a full tablespoon of ash pour 0.5 liters of water. Let it boil, and let it calm down. When the ash settles to the bottom of the container, carefully strain 0.25 l of liquid. This is a so-called CD.
• Put the oil in a deeper bowl to warm up nicely. Remove the pan from the heat and holding the lid on the pan, carefully and gradually pour in the strainer. (watch out there will be a lot of splashing)
• When the oil stops spraying, add semolina, nuts and a little flour to the bowl and mix everything well. When it cools down, you can knead it with your hands and add more flour with pastry and vanilla sugar.
• Spread the mixture on a kneading surface and knead a not too soft dough. You can divide the mixture into two parts and add 1 tablespoon of cocoa powder in one.
• In pan no. Press in and straighten the mixture with 30 hands.
• What follows is a cut that is very characteristic. - divide into quarters (red lines) - divide each quarter in half and then twice more (green lines) - follow the blue lines - draw the yellow lines from the beginning of the blue - follow the pink lines Repeat this for each part :)
• Tatlija is baked for about an hour on a low heat (about 170 degrees).
• Pour warm sherbet over the cooled tatlija (the sherbet should boil for about 10 minutes)
• Leave to spend the night.