Dobridjansko Mantle

Submitted by enr on 14 May 2011
350 g white flour
500 g veal
150 g pork lard
2 eggs
2 onions
5 red dried pepper (pepper)
1 tsp hot red pepper
2 tsp grated ginger
1 / 2 tsp pepper
1 tsp cumin
Veal cleaned carefully from the skins and grind together with the onion and 4 red, dried peppers. Seasoned with salt, chili pepper, ginger, pepper and cumin and let cool 5 hours to rest. Flour, eggs, a little lukewarm water and salt mix a medium stiff dough. Attention is 1/5 of the dough and the rest rolled sheet with a thickness of 3 mm. Roll the leaves are cut into squares of side 5 cm. In the middle of each square is placed on the filling and the ends are collected in order to obtain a cup. The cups are placed close to many well-greased baking pan. Pork lard is melted in a pot and fry it in a carefully dried red pepper cut in large pieces. This fat is watered thoroughly stacked cups in the tray. From the rest of the dough is rolled thick sheet, which covers the tray and sealed well. Bake 30 min at 180 degrees. After baking immediately be removed from the oven, remove the cover sheet, sprinkle with warm water mixed with melted pork lard and cover tightly with a thick towel to smother and soft.
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14 May 2011


I liked the recipe Bonetti. Little will change stuffing her do that son does not eat onions :)

Definitely interesting and original recipe! Taking cover the pan with pastry leaves, it is not about you and the cups do not stick you?