Around the village of dough or potato strudel - an old dish from Sremica, stretched dough, wrapped in a circle and cooked on potatoes.
Around the village of dough or potato strudel, ingredients:
Text:
- 400 g of soft flour
- 350-400 ml of lukewarm water
- 10 g of salt
- 120 ml of oil
- coating grease
File:
- 600 g of potatoes
- 3 onions
- ½ dl of oil
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of allspice
Around the village of dough or potato strudel, preparation:
- Put the flour in a bowl, add salt and mix, so that the flour and salt are uniform.
- Combine lukewarm water and oil and add it to the flour.
- Knead the dough briefly.
- It only takes a few minutes to combine all the ingredients.
- This amount makes 3 small noodles.
- Leave the noodles to rest, covered with a cloth, for about 40 minutes.
- Put a cloth tablecloth on the table, put one noodle in the middle, spread it with melted fat and roll out the dough.
- When it is thin enough, tear off the excess dough at the ends.
- Use one end of the tablecloth to roll the dough like a strudel and then roll it into a snail shape.
- Do the same with the remaining two noodles and roll them "around the village of the dough" (roll them on a snail).
- Cut the onion into ribs.
- Sauté it in a suitable container with a little oil.
- Salt, pepper and add some allspice.
- Cut the potatoes into rings, then add them to the fried onions, stir, season with pepper.
- Pour water to cover and let it cook for about 20 minutes, then put the dough over the potatoes and cook covered for about half an hour.
Snezana Kitanović
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