Poljički soparnik
Mareee, Kateeee, where are you, come here and there to bake a steamer! Alas, my Tone, and who will give me chard, there is no place where the whole ice is gone. There is, there is in my chard, we will soak for three soparniks. Stipee, Stipeee leave the bukare, bring the vines, burn the chimney, the chard is ready, let's go solve the steamer. Here I am, my Tone, now it's your Stipe, and here's Juke and Badža, so we'll sew a little while you work, and we could make a toast in honor of our dead. Leave it to you to sew, little Bernardica is hungry here and there faster. And then the action starts, kneading, grinding, splashing in the grove, then leaching, smearing, crossing and I'm hungry. Grandma, grandma, when will more? Here's my gold window. Here is my child, your chili is over..Thank you grandma ....
Preparation steps
- First and foremost, the main tools for making soparniks are blue. you must have at least 2 for one soparnik, if you do two then 4
- The chimney must be well-heated, the best wood for stoves are soparnik vines
- Mix it with a little salt and lukewarm water, it should be neither too hard nor too soft, medium. Put it in bags and let it stand for at least an hour
- The chard for the steamer must be older, by no means young. It is best to harvest the day before and wash and then put it to strain and dry overnight, and only the next day before baking the cross and spices. Swiss chard is cut into narrow noodles, seasoned with onion, parsley, salt and olive oil.
- Now the soparnik is being cut on blues with a diameter of 1 meter. Roll out the dough to a medium thickness of 2 mm, the dough is much thicker than for making a pie, it is rolled with lasagna (rolling pin), it is not smeared with any oil, and it is not spread with your fingers. The dough must cross the edge of the blue 3 cm. So for one steamer you have to roll two crusts into two blues
- When you have rolled the crust, pour it over one spicy chard, and arrange it to the edge
- Roll the second dough on a rolling pin (lasagna)
- Switch over the chard and the first crust, if the edges are uneven and cut them too long to 3-4 cm
- Twist with one hand to press well and with the other tear off the excess so that you do not have too thick lye
- Now sprinkle the steamer with corn grits, this is done so that it does not stick to the chimney, because this side with the corn grits goes directly to the chimney. When you have sprinkled the semolina, place the blue on the steamer and turn, when you have turned the upper blue, remove
- The chimney is already burning, you will not leave all the embers in the middle of the chimney, but you will put the excess on the side, it is very important that you have lye because you will mix it with the embers so that the embers are not too hot and the steamer does not catch fire.
- Beat the crane well with a shovel so that it is as small as possible so that the soparnik does not burn out, here is an example of a slightly burnt one with a larger crane, this should not be the case.
- Spread the crane with a shovel to the left and right
- Sweep the middle of the chimney with a reed whisk
- Place the blue on the upper top of the chimney and shake the steamer 10 cm, then pull the blue in a sudden movement towards you so that the whole steamer falls on the chimney
- Now sprinkle a little lye on the steamer and then the embers. The steamer is ready in about 20 minutes. With a small whisk, just roughly remove the embers and lye and pull the steamer to the blue
- This is how it looks unblown, take a cloth and blow out the lye by beating the cloth on it
- Fold in the other blue and turn like this, now clean the other side of the lye.
- Allow the steamer to cool completely
- Only now coat it with oil and onion and cut into diamonds
- I took a little longer, but if a beginner starts working on it, any information will be very important to him, this dish looks simple because the ingredients are simple, but it is very demanding to make. If you dare to do it, it will be a bit of a pain, but you will enjoy this delicacy of my region. Good taste!
