Description
I want to introduce you an interesting dish of Transcarpathian cuisine.
Ingredients
-
Flour
300 g
-
Chicken egg
3 piece
-
Onion
1 piece
-
Pepper
1 piece
-
Tomato
3 piece
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Water
1 cup
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Lard
1 Tbsp
-
Vegetable oil
2 Tbsp
-
Salt
-
Black pepper
Cooking
Knead a tight dough of eggs and flour. Calculation products for the dough - 1 egg - 100g of flour. I have 3 eggs and flour - 300g.
Wrap the dough in plastic wrap and refrigerate for 2 hours.
Chilled and rested dough RUB on a large grater over the pan. Oiling the pan is not necessary.
Dry the dough in a preheated to 170град. the oven for 20 minutes, stirring occasionally.
The blank is finished! Allow to cool, you can pour in a jar with a tight fitting lid or a linen bag for storage. Well dried dough can be stored up to 1 year.
And we will continue. Onions and peppers cut into small cubes. With tomatoes remove peel and also cut into cubes.
In a saucepan with a wide bottom, melt the lard.
Pour in vegetable oil.
Add our crumbs - 1 Cup.
Fry for 2 minutes.
Add the onion and fry with crumbs for 3-4 minutes.
Add the pepper and tomatoes, season with salt and pepper to taste. Mix well.
Pour 1 Cup of water.
The pot cover and send in the oven at 180град. for 20 minutes. Another 10 minutes and then without cover.
Ready Torgny sprinkle with fresh dill.
The second option. You can boil the material in boiling salted water 8-10 minutes like regular pasta.
Serve as a side dish to any meat.
Bon appetit!
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