2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Most people liken the samardala to garlic or onions and make no mistake - the plant is a close relative of both garlic and onion, but the leaves in cross section have the shape of a star with three rays.
The name of samardala translated from Greek means "nectar garlic", and in English - Honey Garlic - honey garlic. The spice is found in Romania, Moldova, the Crimean peninsula, the Caucasus and Turkey, but in Bulgaria it grows in the eastern part of the country. In the regions of Sliven, Kazanlak, Stara and Nova Zagora it is grown and used daily.
Fresh samardala has a bitter but interesting taste. It is more common when mixed with salt. It is prepared as follows - the leaves of the spice are left to dry for a day, then ground to a pulp and mixed with salt.
Spread and leave to dry in a dark place so as not to get an unpleasant brown color. Anyone who has prepared this mixture knows that the process involves a lot of crying, much stronger than that of onions.
Fresh samardala leaves can be used to flavor almost all salads with tomatoes and cucumbers, and the salty mixture - to the dishes with potatoes, eggs, cheese or lamb.
However, be careful with the amount you add, because a significant portion of the spice is actually salt. Therefore, do you season your dishes with samardala, be sure to reduce the salt according to the recipe in the dishes.
The spice can be used in pasta recipes. We will give you a recipe for delicious stink buns.
Samardal bread with dried onions
Necessary products: 400 grams of white flour, 5 grams of dry yeast, 100 milliliters of milk, 150 milliliters of water, 10 grams of dried onions, olive oil, salt and sugar and of course… samardala!
To prepare the dough, first dissolve the yeast in the preheated milk. Add half a cup of flour and sugar. Stir well until a thick paste is obtained. Leave the dough to rise. When it is ready, add it to the other products - flour, water, olive oil, salt, samardala and dried onions and start kneading.
The amount of samardala is to your taste, if you like this spice, you can put more. Knead until the dough is elastic and soft. Let it rise.
After doubling its size, roll it thinly on a floured surface. Roll it up and cut it into individual loaves. Arrange them in a greased pan or on kitchen paper.
Spread a little olive oil on the loaves and let them rise once more. Put them to bake in a preheated oven at 180 degrees for about 20 minutes. While they are still hot, grease them with oil and cover with a towel.
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