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Piroshki with Potatoes and Bacon
Ingredients
For the dough:
- 1 packet dry yeast
- 150 g lukewarm water
- 150 g lukewarm milk
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp melted butter (lukewarm)
- 1 egg
- 600 g all-purpose flour
For the filling:
- 4–5 potatoes
- 6 slices of bacon
- 1 medium onion, finely chopped
- 1 bunch dill, finely chopped
- Salt
- Pepper
- 2 tbsp olive oil for the onion
- Olive oil for frying
Instructions
For the dough:
- In a large bowl, combine all ingredients except for the flour. Mix well with a whisk.
- Gradually add the flour while kneading until the dough becomes soft and smooth, just enough to not stick to your hands. Adjust the flour as needed.
- Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
- Divide the dough into small balls, about 25–30 g each, and flatten them into thin disks, roughly the size of a small plate.
For the bacon:
- Heat 2 tablespoons of olive oil in a pan. Sauté the onion for 2–3 minutes until slightly softened.
- Add the bacon and sauté for another 2–3 minutes until fragrant.
For the potatoes:
- Peel and wash the potatoes, cut them into even pieces, and place them in a pot.
- Cover with water, add salt, and boil over medium heat for 30–35 minutes until tender.
- Drain the potatoes, mash them with a fork, and add them to the pan with the sautéed bacon.
- Stir in the pepper and dill, and mix well to combine all ingredients.
Assembling the piroshki:
- Place 1 tablespoon of the filling in the center of each dough disk.
- Fold the edges over the filling and seal tightly to prevent them from opening during frying.
Frying the piroshki:
- Heat plenty of olive oil in a deep pot. Test the oil by dropping in a small piece of dough; if it rises to the surface, the oil is ready.
- Fry 4–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.
Piroshki with Potatoes, Spinach, and Feta
Ingredients
For the dough:
- 1 packet dry yeast
- 150 g lukewarm water
- 150 g lukewarm milk
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp melted butter (lukewarm)
- 1 egg
- 600 g all-purpose flour
For the filling:
- 4 potatoes
- 200 g crumbled feta cheese
- 400 g spinach
- 1 medium onion, finely chopped
- 1 bunch dill, finely chopped
- Salt
- Pepper
- 2 tbsp olive oil for sautéing
- Olive oil for frying
Instructions
For the dough:
- In a large bowl, combine all the ingredients except for the flour. Mix well with a whisk.
- Gradually add the flour while kneading until the dough becomes smooth and soft, just enough to not stick to your hands. Adjust the flour if needed.
- Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
- Divide the dough into small balls, about 25–30 g each, and flatten them into thin disks, roughly the size of a small plate.
For the potatoes:
- Peel and wash the potatoes, then cut them into even pieces. Place them in a pot, cover with water, add salt, and boil over medium heat for 30–35 minutes until tender.
- Drain the potatoes, mash them with a fork, and set aside in a bowl.
For the spinach:
- Wash the spinach thoroughly and chop it into your desired size. Drain well.
- Heat 2 tablespoons of olive oil in a pan and sauté the onion for 3 minutes.
- Add the spinach, season with salt, and stir. Cover the pan for 2–3 minutes to allow the spinach to wilt.
- Uncover and continue cooking for 4–5 minutes until the liquid evaporates.
- Add the spinach mixture to the mashed potatoes, then mix in the feta cheese, pepper, and dill. Stir well to combine.
Assembling the piroshki:
- Place 1 tablespoon of the filling in the center of each dough disk.
- Fold the edges over the filling and seal tightly to ensure they don’t open during frying.
Frying the piroshki:
- Heat a generous amount of olive oil in a deep pot. Test the oil with a small piece of dough; if it rises to the surface, the oil is ready.
- Fry 4–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.
Peinirli with Fried Potatoes
Ingredients for the Dough
- 1 kg all-purpose flour
- 1 packet dry yeast
- 1 heaping tbsp salt
- 450–500 g lukewarm water
- 60 g milk
- 3 tbsp olive oil
Instructions for the Dough
- In a bowl, combine the flour, yeast, salt, and olive oil. Mix well.
- Add the milk and gradually pour in the water while kneading until you achieve a soft, pliable dough that doesn’t stick to your hands.
- Cover the bowl with a towel and let the dough rise in a warm place for 1 hour, or longer if needed, until it doubles in size.
Ingredients for the Filling
- 1 medium potato per peinirli
- Salt
- Olive oil for frying
- 40 g melting cheese per peinirli
- 2 tbsp melted butter
Instructions for the Potatoes
- Peel the potatoes, wash them, and cut them into small cubes.
- Fry the potato cubes in hot olive oil until golden. Place them on paper towels to drain excess oil and season with salt.
Assembling and Baking the Peinirli
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Divide the dough into 160 g portions and roll each into an elongated shape. Place them on the prepared tray.
- On the base of each dough piece, spread a layer of fried potatoes and top with the melting cheese.
- Fold the edges of the dough and pinch them together to create boat-like shapes.
- Bake for about 25 minutes, depending on your oven.
- Just before removing the peinirli from the oven, brush the edges with melted butter for a golden, flavorful finish.
Portion of Kebab with Fried Potatoes
Ingredients for the Kebab
- 500 g lamb mince
- 1 large onion, finely chopped
- 1 red bell pepper, blended or finely ground
- 2 tbsp parsley, finely chopped
- 2 tbsp vinegar
- 30 g olive oil
- 30 g water
- 1 tbsp sweet paprika
- Pepper
- Salt
Ingredients for the Potatoes
- 5 potatoes
- Olive oil for frying
Preparation
For the Kebab:
- In a bowl, combine the lamb mince with all the ingredients. Start kneading the mixture, gradually adding the water.
- Knead thoroughly for about 15 minutes until the mince becomes soft and fluffy.
- Cover the bowl and refrigerate for 1-2 hours to allow the flavors to blend.
- After refrigeration, knead the mince a bit more and shape it into kebabs of your desired size.
- Heat a griddle pan over medium heat without adding any fat. Cook the kebabs for 4-5 minutes on each side.
For the Potatoes:
- Peel and wash the potatoes, then cut them into long, rectangular pieces for frying.
- Heat the olive oil in a frying pan over high heat.
- Fry the potatoes until they turn golden brown. Remove them with a slotted spoon and drain on paper towels.
Oven-Baked Potatoes with Meatballs in Tomato Sauce
Ingredients for the Meatballs
- 500 g ground beef
- 3 slices of stale bread (soaked in water and well-squeezed)
- 2 medium onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 ripe tomato, grated
- 2 tablespoons vinegar
- 1 egg
- 1 teaspoon oregano
- 1 tablespoon fresh mint, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons olive oil
- Salt
- Pepper
Instructions for the Meatballs
- In a bowl, spread out the ground beef and drizzle it with vinegar.
- Add all the remaining ingredients and mix well to combine.
- Cover the bowl and let the mixture rest in the refrigerator for 30 minutes to allow the flavors to blend.
- This will help bring out the aromas and make the meatballs even more delicious.
Ingredients for the Potatoes
- 5-6 medium potatoes
- 3 onions, sliced
- 2 garlic cloves, finely chopped
- 3 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 4 ripe tomatoes, blended
- Salt
- Pepper
- Sweet paprika
- 60 g olive oil
- 400 g water
Instructions for the Potatoes
- Peel and wash the potatoes, then cut them into even-sized pieces according to your preference.
- Place the potatoes in a large baking dish, leaving enough space for the meatballs.
- Add the onions, garlic, herbs, salt, pepper, olive oil, blended tomatoes, and water to the potatoes. Mix everything well to combine.
- Take the meatball mixture out of the refrigerator, shape it into balls, and place them between the potatoes in the baking dish.
- Bake in a preheated oven at 190-200°C (375-390°F) for 55-60 minutes, depending on your oven.
- If necessary, add more water during baking to ensure the sauce doesn’t dry out.
Serve hot and enjoy!
