Ingrediente:

-          7 cartofi;

-          ¼ legatura de marar;

-          3 catei de usturoi dati prin presa;

-          1 ceapa mare;

-          500 grame faina;

-          150 grame gris;

-          10 grame unt;

-          15 grame drojdie;

-          80 mL ulei;

-          1 lingurita de zahar;

-          2 lingurite de sare;

-          piper.

Timp de preparare: 2 ore

Portii: 8 turte

Mod de preparare:

 Intr-un bol adaugati drojidia, 1 lingurita de zahar si 400 mL apa calda. Amestecati foarte bine si peste aceasta compozitie puneti 3 linguri de faina. Amestecati din nou. Cand compozitia se ingroasa adaugati restul de faina, 50 mL ulei, grisul si 1 lingurita de sare. Amestecati totul foarte bine, timp de 5-7 minute pana cand aluatul este format. Acoperiti aluatul cu o folie alimentara si lasati-l la odihnit timp de 1 ora. Cat timp aluatul se odihneste, curatati cartofii, ii spalati si ii puneti la fiert in apa cu 1 lingurita de sare. Cand cartofii au fiert, ii puteti scurge de apa, ii maruntiti cu ajutorul unui prese si ii lasati la racit. Intr-o tigaie puneti 10 mL de ulei. Adaugati o ceapa taiata marunt si lasati-o sa se rumeneasca. Cand ceapa s-a rumenit puneti usturoiul dat prin presa. Gatiti compozitia pentru inca un minut. Adaugati compozitia peste cartofii fierti si raciti. Amestecati totul foarte bine, puneti mararul tocat marunt, untul, sare si piper dupa gust.

Dupa ce aluatul a crescut, puteti sa il sectionati in 8 bile. Fiecare bila o intindeti pe blatul de lucru care este presarat cu faina. Intindeti aluatul cat mai uniform. In mijloc puneti o lingura din compozitia de cartofi. Presati colturile turtei foarte bine. Intindeti turta pe fiecare parte de cateva ori cu ajutorul unui sucitor.

Intr-o tigaie puneti 10 mL de ulei. Cand uleiul s-a incalzit adaugati turta si o lasati la rumenit 2-3 minute pe fiecare parte. La fel procedati si pentru celelalte turte.

Bon Appétit!

Ingredients:

• 7 potatoes;

• 1/4 bunch of dill;

• 3 garlic cloves, crushed;

• 1 large onion;

• 500 grams flour;

• 150 grams semolina;

• 10 grams butter;

• 15 grams yeast;

• 80 mL oil;

• 1 teaspoon sugar;

• 2 teaspoons salt;

• Pepper.
  
  

Preparation time: 2 hours

Servings: 8 

Method of preparation:
In a bowl, add the yeast, 1 teaspoon of sugar and 400 mL of warm water. Mix very well, then add 3 tablespoons of flour and mix again. When the mixture thickens, add the remaining flour, 50 mL of oil, the semolina and the salt. Mix everything very well for 5–7 minutes, until a dough forms. Cover the dough with cling film and let it rest for 1 hour. While the dough is resting, peel the potatoes, wash them and boil them in water with 1 teaspoon of salt. When the potatoes are cooked, drain them, mash them with a potato masher and let them cool. In a pan, add 10 mL of oil. Add the finely chopped onion and let it brown. When the onion is golden, add the crushed garlic and cook for another minute. Add this mixture over the boiled and cooled potatoes. Mix everything very well, then add the chopped dill, butter, salt and pepper to taste.

After the dough has risen, divide it into 8 balls. Roll out each ball on a floured work surface. Roll the dough out as evenly as possible. Place a spoonful of the potato filling in the middle. Seal the edges well, then gently roll out the flatbread on each side a few times with a rolling pin.

In a pan, add 10 mL of oil. When the oil is hot, add one flatbread and let it brown for 2–3 minutes on each side. Repeat the process with the remaining flatbreads.

Bon Appétit!