Potatojin
Description
Personally, I absolutely adore all kinds of baked goods, so I always try to experiment with something new—be it Turkish or Moldovan cuisine. After all, pies have been baked all around the world! So I simply couldn't miss this recipe for making kartofdzhin. Especially since, as I've mentioned, all the ingredients are very accessible and can be found in every home. For instance, if you can't find Ossetian cheese even with a flashlight— I've successfully substituted it with suluguni, and even regular processed cheese—still turned out delicious! Similarly, if you don't buy whey, you can replace it with a mixture of milk and boiled water (in equal proportions). In short, feel free to experiment, because now you know! Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Warm half of the whey and dissolve the yeast in it. When it starts bubbling, add sugar and 50 grams of flour. Let it sit until a foam layer forms—approximately 15 minutes.
- 2
Step 2
2. Add the remaining whey, flour, salt, and sunflower oil. Knead an elastic dough, cover with a towel, and let it rise for an hour.
- 3
Step 3
3. Meanwhile, prepare the filling. Grate the cheese and mash the potatoes into a puree. Combine and mix until smooth. If desired, you can add salt, pepper, and spices.
- 4
Step 4
4. From the risen dough, shape three balls - traditionally, three pies are made.
- 5
Step 5
5. Form a patty from each ball and place the filling in the center.
- 6
Step 6
6. Seal the edges with a "packet" fold, but very carefully, so there are no extra holes.
- 7
Step 7
7. Flip over and roll out with a rolling pin into a thin flatbread. Make a small hole in the center of each pie for air.
- 8
Step 8
8. Bake each for 15–20 minutes in a preheated oven. Place a piece of butter in the center of each pie, in the hole. Ready!