- Recipe chosen for shelpek
- Cooking method: frypan
- Faithfulness to recipe: Yes
- Met expectations? Yes.
- Would cook again? Possibly, however it was very similar to the bulgarian mekitsi.
- The taste test rated on a score of 5: 3.5
The recipe uses “pialas” as a measurement. I’ve translated it to cups.
- 4 cups of flour
- 1.5 cups pialas of sour or unboiled milk (you can use kefir or buttermilk)
- 2 tbs melted butter
- 2tbs sourccream
- 10g instant yeast
- 125ml warm water
- 1sp sugar
- 2-3 cups of oil for frying (or more as needed for your pan/saucepan.
- Mix the yeast with the warm water.
- Add the sifted flour, sugar, sour cream, milk and butter.
- Knead the dough until it is elastic.
- Pick off small balls of dough (3-5cm) and flatten them in your palms. Set them aside ready for frying.
- Heat the oil in a saucepan and once ready for drying (test with a small piece of dough – the oil should bubble around it).
- Fry batches of the flattened dough in hot oil until they are a golden colour.
- Eat alone or with cream cheese or jam.