Zaluceni ustipci
An old Herzegovinian breakfast that is rarely made today, so let's tear it from oblivion and keep it written on these pages. Donuts in Herzegovina mean these - just flour, salt, water and a little brandy. And when crackers or yeast are added and left to ferment then they are peximets. There is no measure for donuts, but here I tried to take it out when I last made it. We do everything educatively because it depends on the flour, the weather and how one likes. Do not expect that you will succeed from the first, and once you find the right density that you like, then it will be easier. (as I like) with spread and some jam, for example from cherries. The onion prepared in this way can be poured over turkey, shredded pouring, cheese or some bread. I also saw Biserko's recipe topped with peximet, I've never tried it like that, but why not? This is the way I inherited
Preparation steps
- For donuts, mix flour, brandy, salt, gradually adding water as for pancakes but thicker textures and leave to stand for 20-30 minutes. Pour the dough into a spoonful of hot oil and fry on both sides. Remove to a paper towel to soak up excess fat.
- For the onion, clean the locust garlic and mash it with a little salt into a beater or press it through a press.
- The menu tastes real when crushed with a wooden pestle, but if you don't have it, you can squeeze the locust with a little salt and mash it with a spoon to release the juices. Add the yoghurt, first a small amount and a little pepper and then the rest and stir to combine.
- Shred the donuts into bite-sized pieces.
- Pour over the onion and combine. Melt a piece of butter to finely brown (not turn black) and pour over.
Serving
The amount of locusts depends on the size of the cherries and how much you like the taste, for a start you might take two smaller cherries per person and if you like it - add as many as you want;)
