Üsküp ( Macedonia)
1 cup water
1 teacup of oil
1 water glass of yogurt
1 teaspoon baking soda
1 tea spoon salt
Approximately 5 cups of flour
For internal mortar;
1 kg spinach
3 medium size onions
2 tea spoon salt
For the above;
100 gr vegetable margarine
2 tablespoon sausage
2 yellow eggshell
wheat or corn starch
To prepare internal spending; After washing and draining the leaves of the spinach leaves thorns thinly chop. Transfer it to a deep bowl and sprinkle some finely chopped onions and sprinkle with salt and pepper. Just knead the meatballs as yogurur and stand by.
To prepare the dough; water, eggs, milk, oil and yogurt in a deep bowl. Sprinkle the charcoal powder over it and add salt. Knead the loaf evenly until you have ear lobe softness and an unattached dough.
Take the hamper over the kitchen counter and knead until a smooth twist comes.
Cover with a damp cloth for about 20-30 minutes in a warm place.
Cut 12 pieces from the dough into equal parts and roll the pieces.
Open the pieces with the help of a roller on the size of a cake pan.
These 6 doughs are sprinkled with wheat or corn starch.
With the help of the rollers, make the dough that you put on top into a piece of cake about 40 cm in diameter. Divide the dough into halves.
Run half of your margarine on this thick yufkan. Place the half of the spinach we have prepared on the long side of the yufkan and roll it.
Follow the same procedure for the other dough. So you will have 4 rolls of thick rolled pie in your hand. Place these four rolls in the baking tray that you have laid or greased the baking sheet.
Sprinkle egg yolks on them and sprinkle with cilantro.
Cook pastries for about 35-40 minutes in the oven where you have set the bowls to 175 degrees and up and down, until they are golden yellow. Wait for a light refreshment and slice and serve.