Things to know about Pazarske Mantije Recipe
Pazarske Mantije is a dish made by the Muslim community in Kosovo and Metohija, Serbia. This is a very old recipe similar to the recipe for burek, which is also a Serbian-Turkish dish. The name comes from a word used to describe the clothes of orthodox priests – mantija. In 2012 Mantije was added to UNESCO-s Intangible cultural heritage list. This dish isn’t quite simple to make. It takes skill and effort to make it perfect. The key thing that differentiates this recipe from other pastry dishes in Serbia is that once you make your puff pastry from scratch you have to cut them into squares. That way you get these delicious bite-sized pieces.
Crunchy Traditional Serbian Stuffed Puff Pastry from Novi Pazar. Authentic Recipe of Pazarske Mantije.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 700 grams (1.54 lb) Flour For pastry
- 1 tbsp Salt
- 2 tbsp Sunflower Oil
- 400 ml (13.53 floz) Water
- 700 grams (1.54 lb) Ground (Minced) Beef
- 70 ml (2.37 floz) Water Cold
- 50 ml (1.69 floz) Sunflower Oil
- 400 grams (14.11 oz) Onion Minced
- ½ tbsp Salt
- Pepper Powder To taste
- 150 grams (5.29 oz) Butter
- 70 ml (2.37 floz) Sunflower Oil
- In a bowl, combine the flour, salt, and oil. Add in water and make a dough.
- Drizzle a bowl with oil. Transfer the dough in it and cover it with plastic wrap and let it rise for about 30 minutes.
- Flour the surface and knead the dough then separate it into small balls that weigh about 70g (2.4oz).
- Cover the balls with plastic wrap and a towel and let them rest for 15 minutes.
- Take each ball and roll it in a circular shape about 20cm (7.8inch) big.
- Thin the dough even more by switching them from palm to palm.
- Coat each thinned dough with your dressing and put another thinned dough on top of it.
- Do that 10 times then shape the dough into squares about 30x30cm (11.8×11.8 inch) big.
- Cut your dough into little squares about 4x4cm (1.5×1.5 inches).
- Coat the squares with dressing again.
- In a bigger bowl, add meat, onions, salt, pepper, oil, and water. Mix it all well using your hands.
- On low heat, melt the butter and add oil.
- Put a teaspoon of the meat in the middle of your dough.
- Take the sides and seal them together and make a ball.
- Put the balls on a baking sheet that is already coated with the dressing.
- Make sure the balls are close to each other so they stick to each other when baked.
- When you’re finished lining up your balls coat everything with the dressing one more time.
- Bake them in a preheated oven on 270°C/518°F for about 20 minutes.
- When they are nice and brown, put baking paper on top of the pastry and bake for 15 more minutes.
Serve with sour cream and yogurt.
— Specific Atributes of This Recipe:
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