Meat-filled placinte
Description
Perfectly pairs with tea and coffee. Placindas are served with sour cream and salad. In taste, this dish closely resembles soft lavash or an Eastern flatbread. The placinda filling should not be overloaded with spices. Some people add chopped bell pepper to the filling. I do not recommend doing this, as the pepper doesn't cook through properly and usually disrupts the overall flavor of the dish. Serve cooled or slightly warm.
Instructions
- 1
Step 1
To prepare the placinta, we need to sift flour into a bowl. Separately, boil a glass of water. Pour 3 tablespoons of vegetable oil into the boiling water. Stir, then pour the boiling water into the flour. Quickly knead the dough, adding 1 teaspoon of salt.
- 2
Step 2
We'll get such a warm and tender dough. Gather it into a ball, cover with plastic wrap, and let it rest for 30 minutes. The dough needs time to become just right.
- 3
Step 3
Prepare the filling. Mix raw homemade minced meat with cooked cheese and chopped onion. The filling should resemble the mixture used for meatballs.
- 4
Step 4
Slightly cooled dough divide into small balls. I got about 14 pieces.
- 5
Step 5
Sprinkle the table with flour. Roll out the ball of dough into a flat sheet on it.
- 6
Step 6
Place a small amount of the prepared filling in the center. Spread it over the dough.
- 7
Step 7
Fold into a triangle so that the filling doesn't show and doesn't leak out.
- 8
Step 8
Fry the placinta (turnover) on both sides in vegetable oil on a well-heated skillet, using heat set slightly below medium.