Lung and meat pockets – Zlinkrofi



INGREDIENTS


1cup of flour
½ teaspoon salt
2 tablespoons water
2 eggs
1 tablespoon oil

Filling:
20 dag cooked veal lung
3 tablespoons parboiled rice
1 tablespoon lard
3 tablespoons cracklings
2 beaten eggs
1 teaspoon salt
pepper to taste
1 teaspoon marjoram
ground cloves to taste


Variation:

1 cup left-over meat, ground
1 clove garlic
3 tablespoons breadcrumbs
2 tablespoons butter
2 tablespoons shredded onions
2 eggs
salt and pepper to taste



PROCEDURE


Mix all ingredients and knead well. Let rest for 15 minutes.

Grind veal lung and prepare rice. Heat lard and add cracklings. If cracklings are not available use more lard or butter. Add ground lung and rice and simmer for 10 minutes. Set aside to cool. Add beaten eggs, salt, pepper, marjoram and cloves. Mix well. Roll out dough on floured board as for noodles and cut into 5 squares. Place a spoonful of filling in the center of each square. Fold dough over filling and seal edges together. Boil in salted water for 20 minutes. Drain and then fry in butter until a golden brown.

Variation:
Saute onions and add chopped meat. Set aside until cool. Add crumbs, eggs and seasoning. Mix well and proceed to place in squares. Mix well and proceed to place in squares. Meat pockets may be dropped in chicken or beef soup instead of noodles and cooked for 20 minutes. For soup make the pockets smaller in size.



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