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Bessarabian (deciduous) fasting pies, with potatoes, green onions and dill

Bessarabian (deciduous) fasting pies, with potatoes, green onions and dill

First prepare the filling. The potatoes are washed and boiled "in their skins". When they are boiled (or almost boiled), they are strained with water and left to cool, after which they are peeled and passed through a large grater.

Peel a squash, grate it and cut it into small pieces. Add the oil and simmer, then add the grated potatoes to the pan. Leave the pan with onions and potatoes on low heat for 4-5 minutes and mix so that all the potatoes penetrate evenly.

In the meantime, clean the onions, wash and cut the rounds, and the dill is picked, washed, dried and finely chopped.

Add the green onions and dill to the mashed potatoes in the pan, mix well, season the composition with salt and pepper and simmer for another 3-4 minutes.

Once the filling is ready, leave it to cool until the dough is ready.

Make a suitable soft dough from: white flour, salt, apple cider vinegar and oil. When the dough becomes non-sticky, knead for at least another 6-7 minutes, with your hands greased with oil (not flour!).

Leave the dough, covered with a clean napkin, for 30 minutes to "rest". Thus, it will become elastic and can be processed more easily.

After this time, divide the dough into 12 similar pieces and let it "rest" for another 5-7 minutes. Each piece of dough is flattened and placed on a plate, then greased with oil (about a teaspoon). After flattening all the pieces of dough and greasing them with plenty of oil, cover and leave for another 20-25 minutes to "rest".

Take each flattened piece of dough and spread it, with your oiled hands, from the middle to the edges, so that the sheet becomes very thin. The sheet can still break in places, but if there are not many holes, you can continue to prepare the pies.

After the sheet is thin and well stretched, grease with oil and then put on the base about two tablespoons loaded with filling, but at a distance of 1.5-2 cm from the edge. Bring the edge of the sheet over the filling and then roll, with the filling inside, until a roll is formed, which is twisted and rolled, as if to form a snail (as seen in the pictures).

Place the pie in the pan on the baking sheet and grease with oil. Do the same until the dough is exhausted. Sprinkle cumin over the pies in the pan and put in the preheated oven at a medium temperature until nicely browned (on average, about 30-35 minutes).

These pies are very good, both hot and cold.

Video: Bessarabian Dance (October 2021).