Fried Pie – Trakya Travel

Edged pastry, also known as “pide with shore”, is one of the local flavors of Kırklareli local cuisine with its own identity. We have included recipes prepared with the same method before. For this; Thrace Cuisine under the heading pastries in the section; cabbage pita, Zennik, Hıdırellez Pita Check out similar recipes.

In this recipe, we’re going to make a rimmed pie prepared around a mortar with fresh herbs and vegetables. You can prepare this pastry by choosing the mortar in the middle according to your taste, with minced meat, eggplant with minced meat or roasted etc…

This recipe is from Kırklareli. Pinarhisar connected to the district village of IslambeyliWhy Nuran SourceCompiled from.

Materials :

Spring herb rimmed fritters

2 Eggs

Warm water


Flour measure from the master

1 medium onion

1 cup chopped leeks

1 cup chopped spinach

1 cup shredded cabbage

1 cup chopped stinging nettle

1 cup chopped poppy grass

1 bowl chopped hibiscus

1 tablespoon of tomato paste

1 Cup of rice

1 piece chopped dried chili pepper

Oil + Salt

250 g butter

Preparation of :

Prepare a concise dough with eggs, flour, warm water and salt and let it rest for at least half an hour on the side. Meanwhile, prepare your stuffing.

Take two to three tablespoons of oil in a deep pan and fry the chopped onion until it turns pink.

Add leeks, kale, spinach, hibiscus, nettle, dill, and chopped peppers, spacing each vegetable just enough to suffocate a bit. To speed up this process, give the vegetables half salt at this time.

While the vegetables are releasing their juices, add the rice. Let them swell a little and soften with the juice of the vegetables. Meanwhile, add the tomato paste and sweeten the vegetables. Balance the salt if needed. Drain the water and prepare it like a relatively dense vegetable dish and set aside.

While your meal is warming up, cut your dough into 15 balls. Open each meringues to a size that will overflow 15-20 cm from the tray you will use.

Grease the bottom of your tray and spread the first five meringues on your tray by lightly oiling them. Flatten the base and carry the overstretched edges out of the tray.

Place your warm food in the middle of the tray to form a dome. In the meantime, be careful that it is not too watery, so that it does not wet the dough and flatten it.

Twist the other phyllo dough from both ends, as in a curl pastry, and arrange it indirectly around the mortar in the middle. Continue this principle until these shrunken doughs rest against the side surfaces of the pan.

Note: At this stage, you can add a richness to the recipe. As in Kıvım pastry, put cheese and parsley mortar between these shrunken doughs and arrange them. Whisk yoghurt, egg and oil on top and drizzle. Just like in the curl pastry…

Drizzle olive oil between the shrunken dough sheets. Cover the overflowing phyllo (five) one by one on these shrunken dough towards the food. Remember to lightly oil the top of each layer.

When you close the top dough, drop 250 g of butter on it piece by piece. Bake in the oven at 180-200 degrees for about 40-45 minutes until golden brown. When it is warm, cut it and dip it in the middle of the dish and eat it with pleasure.


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