Leskovacki ustipci and Somun;))

Name: Leskovacki ustipci and Somun;))｜aястасияさんの料理レシピ
Ingredients: 500g Minced meat pork or mixed; 1 2pc Onion; 75g Mixed cheese gauda or similar; 75g Bacon; 1 tsp Salt; To taste Pepper; 1 tsp Chili pepper; A little Fresh Italian parsley; 3 cloves Garlic; 40ml Oil; 400g Somun bread flour; 10g Salt; 5g Dry yeast; 300ml Lukewarm water; 50ml Oil; Flour for forming the dough

レシピ

材料・調味料 (4 人分)

Minced meat (pork, or mixed): 500g

Onion: 1/2pc

Mixed cheese, gauda or similar: 75g

Bacon: 75g

Salt: 1 tsp

Pepper: To taste

Chili pepper: 1 tsp

Fresh Italian parsley: A little

Garlic: 3 cloves

Oil: 40ml

Somun: bread flour: 400g

Salt: 10g

Dry yeast: 5g

Lukewarm water: 300ml

Oil: 50ml

Flour for forming the dough

作り方

1: Finely chop the onion. Crush the garlic with garlic crusher or cut it with knife. Cut cheese (or use already shredded cheese) and bacon in small cubes.

Mix garlic, finely chopped Italian parsley and oil in a separate small bowl.

2: In a large bowl combine minced meat, cheese and bacon. Add salt, ground pepper, chili pepper and mix well using your hands.

3: Form small round balls and in the middle add a little bit of Italian parsley mixture. Cover with plastic wrap and put in a fridge for at least an hour to let the flavors settle and the mixture become firm.

4: Use a barbecue, grill pan or other for grilling. If using grill pan place it over medium - low heat (don't put any oil). When heated place balls and grill them throughly on all sides, turning as needed. When done put on the grill tray.

5: Serve in warm or grilled white bread "Somun", on a bed of chopped onions, with your choice of toppings such as sour cream, cottage cheese, tomato, mustard, ketchup or mayonnaise.

6: Somun:
Place flour in a bigger bowl and mix salt in it. In a separate small bowl add water and dry yeast and wait 5-10 min to bubble and foam up. Add the dry yeast mixture into the bowl with flour and gently start kneading by hand. It should be really sticky and soft. Knead it for several minutes. Add oil and continue kneading. Divide into 4 parts, cover with plastic wrap and leave it at room temperature for 30 minutes.

7: After the rising, flour the work surface and turn out the dough. With floured hands knead the dough again well for several minutes and form balls. Set baking sheet into the baking tray, place balls, cover them with a cloth. After 10 minutes of resting stretch each of them a little bit (from the center toward ends). Use a knife to make crisscross pattern on the top.

8: Preheat the oven to 300C. Bake at same temperature for 20 minutes or until they turn slightly golden.
(250C 30 minutes.)

9: Remove from the oven. Mix 10ml of oil, 5ml of water and little bit of salt and spray somuns slightly, then let them rest wrapped in dishtowel for 10 minutes or so to soften the crust. Then split or slice open. Place meat inside and serve.

10: If you using stale Somun, after grilling the meat place somuns into a grill tray so they can warm up and get moisturized in the oil left from grilling meat.