Prpeć or propeć, is a pie made of puff pastry (katmer kora) characteristic of southeastern Serbia. It shares its popularity with samsa and is usually associated with the Vranje region. You will be able to read the complete recipe in the book Traditional recipes of domestic Serbian cuisine, which will be published in March.
In old books, it is written that at the end of the 19th and the beginning of the 20th century, apart from southern and eastern Serbia, a similar dish was prepared in western Serbia. It was called "bare head" or "bare head greens". It was prepared from one noodle - crust, which is filled with greens. The noodles would be placed in a pan, then filled with greens, and the ends would be turned inward. In the middle, the greens would remain uncovered, hence the name.
How to prepare prpeć or propeć
Mix flour and water and knead the dough so that it is not soft and sticky, but not hard. Make the dough by hand, form a noodle, sprinkle a little flour on top and let it rest for 30 minutes. After half an hour, knead the dough again until it becomes smooth, form the noodles again and leave for another 30 minutes.
Form the dough in the so-called juzlema (parts), i.e. roll out the dough in the shape of a circle up to 4-5 mm thick. Coat the dough with fat. From half the radius of the circle of dough, towards the outer edge of the dough, cut the dough in the shape of a flower (leave a circle in the middle, and from that circle towards the outer edge, cut 12 shapes that resemble petals). Now fold these 12 shapes towards the central, round part of the dough, each time taking the part of the dough that is opposite the previous one. When all the so-called fold the petals towards the middle of the dough and the noodle is formed, turn it over and sprinkle it with a little flour and let it rest for 20 minutes.
After that, roll out the dough with a rolling pin to a thickness of 2-3 mm and a circular shape with a diameter of 40 cm. Grease a pan with a diameter of about 28 cm, put the dough on the pan so that it exceeds the edge of the pan on all sides by about 10 cm. Coat the dough with a little fat and put full-fat cheese. Now fold the outer part of the dough over the cheese, in a circle, gathering the dough. In the middle, leave a circle of about 8 cm in diameter that is not covered by the dough. Grease the upper surface of the dough in some places. Bake in the oven at 220 degrees for about 35-40 minutes, depending on the strength of the oven. When the pretzel is baked, take it out of the oven and spray the top crust with water, then cover it with a cloth to "rest" for ten minutes.
The master for preparing prpeć was Bojan Marinkov, who was our collaborator in the preparation of the book Traditional Recipes of Home Serbian Cuisine, who happily cooks and prepares dough and other specialties of southeastern Serbia for family and friends.
How to prepare prpeć, video, see here:
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