ready dough : in a small bowl mix the yeast with the sugar, a little milk and a little flour; mix well and leave to rise for 10 minutes. Separately, in a bowl sift the flour, make a hole in it and add all the ingredients; knead until the dough comes off the hands, then another 10 minutes. Let it rest for 30 minutes.
In the meantime we are preparing filling : peel the onion and cut it into small pieces; we cut the small pieces and the ham. beat the eggs well, then add sour cream, salt and pepper. Pour over finely chopped onion and bacon. Homogenize well
Divide the dough into 2 and spread 2 sheets.
Place a sheet in the tray (25x35 cm) greased with a little oil and lined with baking paper. Spread the filling over it, then the other sheet. Make small notches on the top sheet and grease with beaten egg. Bake for 30 minutes, until evenly browned.
After it has cooled we can cut it. Super good, but I really think it's even better if we heat the onion a little. : P
If you want, you can cook the onion in a little oil, then add the chopped ham and leave it on the fire for another 5 minutes. Allow to cool, then mix with beaten eggs, sour cream, salt and pepper and then fill the 2 sheets
Good appetite !
VANK Tourist Complex - Loc. ARIESENI, Jud. white
Located in a truly wonderful area, in Arieseni, Jud. Alba, in Tara Motilor, the VANK TOURIST COMPLEX consists of 2 villas (VANK Villa and SARRA VANK Villa), which together total 80 accommodation places in 29 tastefully arranged rooms, so that our tourists feel better than at home .
Arieseni is a tourist resort increasingly sought after by tourists in the country, but also abroad.
The beauty of the places but also the hospitality of the locals make the tourists who stopped in these lands always want to return.
In the winter season the main attraction is the ski slopes of Vartop (2 equipped with ski lifts and one with chairlift), and in summer, among the tourist attractions in the area are:
Why the VANK TOURIST COMPLEX?
We do not want to give you the answer because we want you to discover it! We can give you just a few clues to clear up this mystery, of why tourists choose us:
- for those looking for the luxury of 5 star resorts, we can tell you that I can't find it here, but we assure you that here they will find the good taste of the Romanian peasant's simplicity, the perfect cleanliness of spacious and bright rooms, equipped with the necessary comfort for any pretentious tourist. and the peace he needs
- for those looking for culinary dishes that are served at the Oscars, we also tell them that they can't find them here, but we assure you that even the most famous actors in Hollywood would be delighted to enjoy the dishes in such an atmosphere. our traditional dishes, made according to ancient recipes of the place and which are kept as far away as possible from everything that means food additives or other wonders characteristic of the 21st century culinary century.
- for those who are looking for the crowds of night clubs, we tell them not to travel here, because in our country they will find only those country parties, popular and not only, often accompanied by campfires, where people are charged with positive energies and they do not wake up at the end of the party physically and mentally exhausted.
We do not want to seem unpretentious or talk too much about us, so we invite you to visit all the pages allocated to the VANK TOURIST COMPLEX, on this site and then to become our guests.
It is enough to come only once and then you want to come back to us!
DACIC COOL - online magazine coordinated by Cecilia Caragea
I still like to wind the country, looking for good souls and tasty recipes! And I am very happy, when I arrive in the country of Motilor, to bite hard from the pie cooked on the slab, telling where the "stone in the house" comes from. Eight years ago, at about this time, a few days before he passed away, Radu Anton Roman was invited to Apuseni, among other things, to the Garda de Sus, to a meeting of the village, where he was put - how else? - at the forefront of the dishes! He still loves to bite hard from the pie cooked on the slab, moteasca, telling everyone, with unspeakable pleasure, where the "stone in the house" comes from.
Pie stonehe said there were once dowries, in the Apuseni and in the forest parts between Beclean and the Bihor plain. No girl gets married without her slab (hence the expression "to give the stone from the house"), no cart goes to the Girls' Fair in Gaina without her pan torn from the rock.
From the shocks in Garda de Sus I also found out, about three years ago, how to make pie on stone (or slab):
Make a dough like bread, flour, salt, water and yeast and leave to rise. Then spread thinner sheets, which are greased with cheese (sweet or salty) and squeezed, gathering in such a way that the pie has a flat shape. Bake on a hot stone slab on both sides. The pie is greased, hot, with butter and sour cream and brought to the table, and they also told me about the famous "poroniu" of the Apuseni.
Prepare a tender dough from two cups of flour, two cups of lard and sour cream, two yolks, half a cup of powdered sugar, flavors. Mix the flour with the fat (lard or butter) and sour cream, add the yolks rubbed with the sugar, then the flavors. Leave it to cool for an hour, then spread out a sheet the size of a tray. Keep some of the dough. The sheet is pricked a little with a fork, then put in the oven until browned. Remove and place the desired filling on top: berry jam or sweet cheese with egg, sugar and flavors or pudding filling. From the remaining dough, from which long and thin strips are made, a grid is made that is placed on top. Put it back in the oven. (Simona Lazar)
Source: Antenna of the Villages