2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Patatnik is a typical Bulgarian dish, born and most widely prepared in the Rhodope region.
In the Rhodopes, potatoes are called patato in the dialect. Hence the name "Patatnik", i.e. "Potato".
Patatnik is generally prepared from chopped potatoes with onions, seasoned with salt and mint.
In some areas the recipe is enriched with the addition of cheese, eggs, meat, savory, greaves or others. The products are kneaded and baked over low heat.
In most restaurants, patatnik is cooked in a pan.
However, if you make it at home, it is better to cook it in an oven tray, because in this way it will taste much better and will become much healthier.
Rhodope patatnik
Necessary products: potatoes, mint, onion, 2-3 eggs, oil, flour, butter.
Method of preparation: Grate the potatoes in a bowl. Sprinkle with mint on top. One onion is grated and salted to taste.
Mix with potatoes. Add 2-3 eggs and a little oil to the bowl. Mix well. Grease the pan with plenty of oil and sprinkle with flour.
It is covered with the mixture from the bowl, previously drained of the juice, which must remain in the bowl. The liquid is mixed with half a cup of flour.
The potatoes are smoothed in the pan. Pour the mixture from the bowl on top. Oil is put on all this. Bake for 40 minutes at 250-300 degrees.
In some regions and even in the individual Rhodope houses the recipe differs. In its other version, it is prepared with pie crusts, mostly homemade.
They are placed in the pan, after which the mixture is placed. It is also wrapped with bark on top. It's all a matter of preference.
Once again, it should be taken into account that in order for your patatnik to be perfect, it is good to bake it in a pan and not in a pan or a high bowl, as the idea of the Rhodope cooking tradition will be lost. Or it may not bake well.
Patatnik is a traditional Bulgarian dish, which has more than once participated in world exhibitions and has won the applause of foreign culinary experts.
Patatnik is served hot and cold, most often seasoned with garlic and vinegar.
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