Dobrudjanska kavarma

2 and 1/2 cup (300 g) flour
5 eggs
125 g butter
2 and 1/2 cup (500 ml) milk
1 tsp (5 g) salt
1 tsp (5 ml) vinegar
From the flour, salt, vinegar and a little lukewarm water knead the dough medium hard. Since it is made balls were allowed to stand 1/2 hour and then rolled into thin sheets. Once poizprahnat, sheet are folded in half and both their long edges are pleated together. Thus formed a bandwidth of 5-6 cm is cut into 4-5 parts, which are arranged next to each other in a greased with butter pan, sprayed with melted butter and pour lightly salted with a mixture of beaten eggs and milk. Bake in Vrashnik or in oven until light pink color. * In the milk, which is poured kavarma can put yeast feta cheese - so the dish becomes more tasty. * Milk may be replaced with cream. * You can sprinkle with powdered sugar.
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01 Dec 2002