Magical Podlasie has for centuries been considered a place where traditions, cultures and flavors harmoniously intertwine. There is no shortage of inspiration from borderland, Belarusian and Jewish cuisine, but not only that – Tatar cuisine, famous for its intense flavors and aromas, has also left a clear mark. This is where it comes from pierekaczewnik – a Tatar delicacy incomparable to anything else, insanely delicious, for many a symbol of local identity.
The name of the dish probably comes from the Russian word “rolling” – this is obviously related to the way it is prepared. Pierekaczewnik is a multi-layered cake made of extremely thinly rolled dough, layered with butter and rolled. The filling is also important – rich, made of lamb or beef. When looking for a recipe, you may also come across a version with mushrooms or cheese, or even a salty version with raisins or fruit.
Traditional Tatar pierekaczewnik it is a heavy and high-calorie dish, made from a large amount of flour, butter and meat. An interesting fact is that it is the only Tatar dish in Poland with an EU certificate protecting its name. This further emphasizes its importance in culture.
Do you want to prepare traditional pierekaczewnik? The original recipe is a bit time-consuming, but the effect definitely makes up for it.
List of ingredients (for a 20 cm diameter cake tin)
Cake:
- 40 dag of cake flour,
- 2 yolks,
- half a teaspoon of salt,
- a heaped teaspoon of oil,
- 250 ml of water.
Meat filling:
- half a kg of beef (finely chopped),
- 1 onion (cut into slices),
- sun,
- pepper.
Additionally:
- 250 g melted butter.
Prepare sifted flour, egg yolks, salt, oil and water. Knead the dough. Remember not to pour all the water at once – its amount depends on the consistency of the dough, and it is supposed to resemble pasta dough.
After kneading, divide the dough into 3 parts. Roll each piece thoroughly and make sure they don’t crack.
At the end of rolling, once again – using your hands – stretch it to make it as thin as possible.
Spread each of the resulting pancakes with melted butter, arrange them evenly, one on top of the other.
Place the meat filling on the last cake, covering the entire surface.
Wrap everything into a roll, roll the resulting roll into a “snail” shape and place it in a buttered cake tin.
Spread butter all over the top. Preheat the oven to 180 degrees Celsius and put the pierekaczewnik in it for about 70-80 minutes.
Check the readiness of the cake with a long toothpick.
Source: zpiekarnika.blogspot.com, Terazgotuje.pl
