Zeljanik made of homemade crusts - this recipe was perfected by my mother. She inherited it from her mother. The crusts are very tasty and grateful to develop.
Grandma knew how to knead the dough in the evening, and the next day to cut pie crusts. She said that it is best for the dough to sit in a cold room soaked in oil, so the crusts are more elastic and stretch better. The secret is just that: it is best to let the dough sit overnight in the cold. The peels can be stretched after 30 minutes of standing in the cold, but the taste of the peel is not the same.
I tried for the first time to make green vegetables according to my grandmother's and now my mother's recipe. I was pleasantly surprised and I'm glad it worked! Because I followed the recipe, I got the same taste of my grandmother's pie. That's why I'm sharing this recipe with you in honor of preserving our tradition!
Vegetable salad made from twisted homemade crusts, ingredients:
- 600 g of flour
- 1 spoon of salt
- 100 g of oil
- 300 ml of lukewarm water
Vegetable dish made from twisted homemade crusts, filling:
- 1 kg of greens
- 250 g of homemade dry cheese
- 3 eggs
- a bit of salt
- 100 ml oil for basting the crust (can be used to baste the crust and 2-3 tablespoons of melted lard)
Zeljanik made from twisted homemade crusts, preparation:
- Pour flour and salt into the mixing bowl. Gradually add water and oil. Knead the dough. Knead the dough with your hands for a little longer than 10 minutes. The dough should not be too hard, nor too soft (it depends on the flour).
- Cover the dough with a clean cloth and let it rest for 10 minutes. After 10 minutes, knead the dough. Shape the dough into a noodle and coat with oil on all sides.
- Put the noodles back in the bowl and add a little more oil over the dough.
- Cover the bowl with transparent foil or a bag and leave it at room temperature for about 1 hour. After that, transfer the dough to the refrigerator (or to a cold room). The longer it stays in the cold, the better and more elastic the dough is for rolling out. It is best to knead the dough in the evening and roll the crusts in the morning.
- The next day, divide the noodles into two parts. Take one part of the noodles and roll it out with a rolling pin (as much as the dough allows, but not too much) on a floured tablecloth.
- Let the dough rest for about 5 minutes - no more than that so it doesn't dry out.
- Start by stretching the crust from the middle to the ends.
- The dough is great to work with, it rolls out so nicely.
- Fill the stretched crust as desired.
- Repeat the same stretching process with the other noodle.
Filling with greens, preparation:
- Clean the greens and wash well. Tear into pieces and sprinkle with salt. Rub the greens with your hands (to wash away the bitterness of the greens). Then rinse the greens in cold water. Chop greens into small pieces and add cheese, eggs, salt and mix.
- Spread the desired filling evenly over the crust, so that there is everywhere but not too much filling.
- Spray with oil or lard (about 100 ml of oil or 2-3 tablespoons of fat).
- Roll the crusts towards the middle. Then cut the desired shapes. Cut in half, then roll up like a snail. The whole crust can also be rolled up in a round tin. A matter of choice.
- Pie is best baked in smederevac. She is so sweet. And if you bake it in the oven, then at 220 C for about 30-45 minutes until it turns nicely yellow.
- Cut the cooled pie into pieces and serve with yogurt or sour milk.
- Pleasant!
Crust preparation time: 12 h
Baking: 40 minutes
Number of persons: 6
Danijela Žikić
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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