Skip to main content

Solenki (Sesame Seed Twists)






Ingredients:
  •  250gm unsalted butter 
  •  3 eggs (1 egg for smearing)
  •  250ml full-cream milk or buttermilk 
  •  1 cube/40gm fresh yeast or 14gm dry yeast 
  •  2 tablespoons of sea salt
  •  800gm plain flour 
  •  Red paprika
  •  Oregano
  •  Sesame seeds

Method:

1. Combine the butter, salt, milk, yeast, flour and 2 eggs and knead into a smooth dough.
2. Leave the dough to rest for approx. 20 minutes.
3. Divide into 4 balls of dough.
4. Thinly roll out each ball on to baking paper and smear with 1 beaten egg white and a little salt. Scatter with white sesame seeds.
5. Turn over and smear with 1 beaten egg white and a little salt. This time, sprinkle with red paprika and oregano.
6. Cut dough into strips that are 1.5cm wide and length of your choice and twist each strip into a spiral shape.
7. Place on to a greased baking tray and smear the leftover egg yolk only on the sections covered with white sesame seeds.
8. Bake at 180 degrees Celsius for approximately 15 minutes.

Comments

Popular posts from this blog

The Magic of Easter

The traditional red, hard-boiled egg is the most prominent symbol of Orthodox Easter. Orthodox Christians will spend Thursday (Veliki Cetvrtok) dying dozens of eggs and decorating them with different colours and designs. However, it must be noted that the first three eggs should be dyed before dawn on Thursday, before Good Friday. It is said that these three eggs will not go rotten for years to come if they are dyed before the sun rises.

The first egg is dedicated to God; the second egg is dedicated to the head of the house or the 'Domakin'; and the third egg is for good luck. The first egg is said to be magical, and is therefore placed next to a religious icon in the house. It is even believed that this egg can cure illnesses. It is for this reason that the housewife or the 'Domakinka' should not attempt to dye these three eggs on an empty stomach. She must eat at least a mouthful of bread, as any eggs dyed on an empty stomach do not bring any luck. It is even believed…

Maznik

Ingredients


700 gm '00' Special Flour or Plain Flour1/8th of 1 packet of dry yeast 50 ml oil1 tbsp salt200 ml mineral waterwarm water if necessaryfilling of choice i.e. feta and ricotta cheese
Method
Combine dry yeast with 1/4 cup of warm water and a teaspoon of sugarSift the flour in to a large mixing bowl and add the yeast once it has risenAdd oil, salt and mineral water and start to knead dough, adding warm water if necessary to form a soft doughSeparate dough into 6 small balls and flatten each ball into a round circleBrush each circle with oil and leave to rise for 30 minutesPlace a tablecloth on a dining table and sprinkle flour on cloth and doughRoll out the dough using a rolling pin then stretch out as wide as you can using your hands (this is the tricky part!)Once the dough has been stretched out very thin, cut off the edges and sprinkle oil all over the doughCover with filling then using the tablecloth, roll the dough into a sausage by slightly lifting the tablecloth (t…

Oriz so Kopani (Baked Rice & Drumsticks)

Ingredients

6 chicken drumsticks1 small brown onion1 carrot1 stick of celery (optional)300gm riceVegeta, pepper, saltSunflower oil for frying

Method

Cover drumsticks in water and bring to the boilEmpty water and refresh saucepan with new waterSeason drumsticks in water with Vegeta (and celery) and allow to boil on low heat for approx. 45 minutesPreheat oven to 180 degrees CelsiusFinely dice onion and carrot and fry until softAdd rice and fry together with onion and carrot until well combinedSeason with Vegeta and pepper, to tasteGrease baking pan with sunflower oil and pour in fried rice mixturePlace drumsticks on top of rice and cover rice with the seasoned water (drumsticks do not need to be entirely covered with water)Bake in preheated oven at 180 degrees Celsius for approximately 1 hour or until rice has cooked (rice should be moist, not dry)