What’s for dessert ?: Soparnik
You’ve probably noticed that I’ve rarely posted new recipes lately. I often hike on the weekends, and during the week I am stretched in all directions and get nothing. In addition to the work-home relationship, I have been volunteering two evenings a week for some time. With the arrival of warmer days, the garden is another item that demands my time. In such an overbooked week, something just had to fall off. The blog spontaneously fell into the background. Whether it’s satiety, lack of motivation, or just a lack of time, it’s hard to say.
I want to try Soparnik since they made it in the show 3,2,1 peci, but at that time I didn’t have chard in the garden. Then it was me recently Diana reminded him again. And in the garden chard! I didn’t pick it on purpose when she was young, I let it grow a little old, because I remember how they said on the show that soparnik is not made with young chard. When I went to the garden to pick the chard, the ladybug came to wish me luck in making the first steamer. I worked for Diana recipe, with minor modifications. Everything in the making went smoothly and the taste was fantastic. We ate the first one warm, and I let the second one cool down (just as I was taking a picture of it) and it was even tastier. The only thing that seems to me is that she may have been rolling out the dough too thinly, since the green of the chard can be seen through it.
- 300 g of smooth flour
- 25 g of olive oil
- 1/2 teaspoon salt
- 150 – 180 ml of lukewarm water
Sift the flour onto the work surface. Add salt, olive oil and 150 ml of lukewarm water and knead the dough (add a little more water if necessary). Form the dough into a ball which you divide into 4 equal parts. Shape each into a ball, coat with oil, cover with a glass bowl and let rest for 45 minutes. Meanwhile, prepare the stuffing.
- 300 g cleaned chard (only green part of the leaves, without ribs)
- 1 small head of onion
- 2 tablespoons olive oil
- olive oil and finely chopped garlic (for coating the dough)
The chard should be well dried, so wash it for a few hours before preparing the stuffing and spread it on paper towels to soak up the water. Cut the green part of the chard leaves into strips. Add finely chopped onion and parsley. Add salt, olive oil and mix well.
When the dough has rested, take one ball of dough and roll it out in a circle on a floured surface with the help of a roller, to a thickness of 2-3 mm. Spread half of the chard filling on the dough, leaving the edge of the dough without the filling. Roll out the next ball of dough in a circle and place over the filling. If necessary, cut off the excess dough. Use your fingers to connect the upper and lower part of the dough and make a decorative edge by pinching. Lightly flour the top of the dough and cover with baking paper. Place the griddle (from the oven) on the paper and turn it over so that the underside becomes the top. Bake for 15-20 minutes in an oven preheated to 220 ° C, until lightly browned. If the dough starts to swell during baking, stab it in a few places. Remove the baked steamer from the oven and turn it over by turning the lower part upwards. Remove the excess flour and coat with olive oil in which the garlic is pressed. Allow to cool then cut into lozenges. From the remaining dough and stuffing, bake another steamer in the same way.