"Ramadan"

They are usually made in bakeries during Ramadan. You can find them in many cities in Kosovo, but I think that in our region they were made in Prizren for the first time. These are ordinary buns or flatbreads with a filling of strained thick whole sour milk, eggs, dill with a sprinkling of turkey. I make them myself according to the recipe

Preparation steps

STUFFING:
Strain the thick whole sour milk through a thick gauze.
Mix the resulting mixture with sour cream.
Add egg, finely chopped dill, salt to taste and mix with a fork.
Fill dough trays with this mixture.
MAKING THE DOUGH:
Crush fresh yeast in the salt of lukewarm milk.
Add sugar, salt and a little flour.
Leave in the heat for the yeast to rise.
In a bowl with the remaining amount of flour, add the remaining yeast and knead a soft dough with milk as for a cake. Leave in the warm to rest for at least 30 minutes.
When the dough has risen, divide it into balls of equal size.
Develop with an elliptical rolling pin.
Twist the ends as when closing a pie made of crusts. You will get boats whose middle is filled with pre-made stuffing. Sprinkle with plenty of leeks.
Bake in a preheated oven at a temperature of 230 * C until golden brown.

Serving

Ramadan serve warm.

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