Zelnik on Peshterski

Submitted by enr on 01 Dec 2002
# For the dough:
1 kg of flour
1 tsp salt
300-400 ml water
# For the filling:
1 kg sauerkraut
2-3 eggs
150 g fat
Zelnik on Peshterski
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From flour, water, salt and knead the dough harder than usual Banichan dough. Thereof are rolled 2 larger peel and 18 smaller. In the two larger wafers a wrap on 9 of smaller wafers spread with softened lard and put one over the other. The thus obtained buns are rolled wafers with a diameter larger than that of the tray, which will be baked Zelnik. In the tray thoroughly greased with lard, put a crust, but so that its ends hanging out of the tray. Spread a previously prepared stuffing. Top put the second crust, but it is folded to fit in the tray. Then the edges of the crust first turn on the second crust and rolled along the edge of the tray. In winding hands melt in lard, not to stick roll over and sheet to become loose. Zelnik watered with the remaining lard and bake in a moderate oven. The filling is prepared as follows: finely chopped cabbage stew until soft in the lard, then cooled and mixed with eggs have been added to it.
Very difficult
1 user
01 Dec 2002


Be assured that this Zelnik is the most delicious in Bulgaria!

My grandmother cook is fantastic and cave, it makes this delicatessen and replacing cabbage stuffed with eggs, cheese and yogurt. Mmm, to lick your fingers! And preparation is required excellent skills in precise.

I am also of the cave, but I live in Sofia and this really is the best pie. Makes it very often and all very like it. Except fillings of cabbage and eggs, yogurt and cheese has more options that are worth to try. And that is: to stuffing of yogurt and eggs can be added stewed spinach, rhubarb, sorrel or leeks. Becomes incredible. A more beautiful with mince - for a pie 350-400 g mince mixture, 2-3 stalks washed, chopped and stewed leeks. When cool put 3-4 eggs, salt, pepper and cumin and mix everything. This stuffing is quite *heavy* for the summer months, but so does winter goes very well with red wine. Far as I know nowhere else do so.