Valcea asks - II type

Submitted by enr on 11 Dec 2014
# For the pita:
4 eggs
1 cup yogurt
1/2 cup sunflower oil
300 ml lukewarm water
1 tbsp salt
1 tbsp sugar
about 1.2 kg flour
20-25 g fresh yeast
# For the filling:
1 kg chicken livers
100 g ham
5-6 mushrooms
4-5 onions (250-300 g)
1 roasted red pepper
a pinch of curry and cumin
savory, black pepper, salt
20 ml sunflower oil
100 g cheese
butter spreads
colored salt
Valcea asks - II type
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For the pita : into a suitable container mix the yeast, water, salt, sugar and 5-6 tbsp of flour slurries and let it rise. Add the 3 eggs + egg white of the fourth, the milk and the oil. Egg yolk fourth crashed into a bowl with 1 tsp sunflower oil and putting aside the spread the pita. Begin to gradually add flour mixture to the pita until a soft dough that does not stick to hands. Screw with cooking oil fsunflower to not catch crust. Leave to rise in a warm place until doubled in size. For the filling: All the ingredients (except onions) are cut and fry until ready. Onions are fried separately and added to the livers. To cool stuffing add breadcrumbs (2-3 tbsp) to blow it dry. After leavened dough is divided into two. Spread half in the pan, like all go a little over the edge of the tray. Distribute the stuffing and grated cheese on top. Roll out the other half of the dough and place on top. Twist the ends of the cake to seal. Few places make holes with a fork to have where to steam out of the stuffing. Bake at 180C until ready. Few minutes before withdrawing smeared with yolk. Once removed smeared with plenty of butter and sprinkle with a little salt colorful.
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11 Dec 2014