Rosa Cooking

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Zeljanica

This is not a completely traditional Bosnian recipe, although it is the procedure itself, and the taste is actually very similar, given that I made the pie with olive oil and subsequently coated it with garlic, and that I ended up using smoked peppers, mint and chives. in yogurt. Even coriander. This is why the pie actually in a way resembles more Turkish or Middle Eastern cuisine, with a warmer climate, to which olive oil and a wealth of spices are no stranger. The dark vilayet was always too poor to expand the use of expensive spices. By following the recipe, you can just throw out the exotic and you will get a traditional pie.

Preparation steps

  • The amount is enough for one pie. Sift flour, add a tablespoon of salt, oil and add slowly warm water while kneading the dough. If it turns out too soft, add more flour, knead so that it is medium hard. Then grease your hands with oil and separate a few balls of dough. 2 sheets are enough for one pie. Place smaller mixtures on a tablecloth previously sprinkled with flour. Add a little more flour and make firm balls out of each, pulling the back edges of the dough inwards until it boils enough and becomes a little harder and firmer ball. Approximately one song Then roll it out lightly with a rolling pin, as in the picture, and then coat it with a little oil. Let the dough stand for at least 20 minutes. Meanwhile, prepare the stuffing.
  • Just wash and clean the chard well, add salt, garlic and olive oil. If you want, you can also add cottage cheese and one egg. I was aiming for this earthy, pure chard flavor, so I left that out this time. Instead of chard, you can fill another pie with seasonal zucchini, and in Bosnia is also known maslenica pie, which is eaten empty. The pie can also be made from integral dough, and it can also be frozen unbaked.
  • Roll out the dough with the help of a rolling pin or with your hands, depending on how easier it is for you, I use a rolling pin first, then finish with my hands. You do the stretching slowly and patiently, but if you did everything right, it should be easy to stretch across the entire table. Don’t worry if it forms and which hole, when you roll out a thin dough, it won’t be noticed. Then lightly spray with a little oil, and add the mixture by spreading it over the entire sheet. Roll with the help of a tablecloth by lifting it from one side to half, and then repeat it all from the other. Cut the filled pie sheets to the desired length and transfer to an oiled, and it would be good, and already heated tray to get an even better crust on the underside. You can also make a circular shape out of the dough. Slowly wrap in a circle and place on an oiled baking sheet. Then repeat everything with another sheet and wrap again or around this already made sheet.
  • Bake at 220 C for about half an hour. About 10 minutes before the end, take out the pie and sprinkle it with a little water. Sprinkle it again with water after it is done, and cover with a clean cloth. For extra flavor, coat it with olive oil with garlic and coarse salt. Serve with cream or yogurt with spices. I used a mixture of mint, coriander and chives, and added a little lemon to the yogurt. I sprinkled everything with smoked paprika.

Tags

benders mangel pie strudel

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