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Recipe for: Lapadnik According to an Old Bulgarian Recipe. Pie with Lapad and Sour Milk.
Necessary products:
Sliced peels - 1 pk. (400 gr.)
Lapad - 300 g. (scalded, finely chopped)
Fresh onion - 1 bunch (finely chopped)
Jojen - 1 link (finely chopped)
Cow cheese - 250 g (crushed)
Yogurt - 400 g.
Eggs - 4 pcs.
Cow butter - 50 g.
Salt
Oil
Method of preparation:
Stuffing:
Heat the oil in a pan.
Add the finely chopped onion and fry for 1-2 minutes until softened.
Add the lapada and salt to taste.
Cook for 1-2 minutes until tender and liquid has evaporated.
Add the ginger and stir.
Remove from heat and let cool.
Layout:
Grease a baking tray with oil.
Take 2 peels and spread them out.
Sprinkle with cheese and spread the filling on top.
Roll without pressing.
Place the roll in the center of the pan, rolling it into a snail shape.
Roll the rest of the crusts in the same way, wrapping each subsequent roll around the first.
And so until the tray is full. My tray is 34 cm in diameter. It holds exactly one pack of crusts.
Topping:
Beat the eggs with the yogurt.
Pour the egg mixture over the pastry.
Spread dollops of cow butter on top.
Baking:
Preheat the oven to 180°C without fan.
Bake the pie in the lower part of the oven for 40-50 minutes.
Serving:
Allow the pie to cool slightly and cut into pieces.
Serve it warm, with a nice glass of Ayrean.
Enjoy your meal!
10 апр 2024
