ZELJANIK OD ŠTAVOLJA

Jedno od specifičnih tradicionalnih jela našeg kraja je tzv. „zelјanik od štavolјa“. Štavolј je vrsta divlјeg spanaća koji kod nas uspeva na većim nadmorskim visinama i raste pored planinskih izvora. Zelјanik je  vrsta pite koja se pravi sa dve kore, a njegova specifičnost  je što se peče u ognjištu pomoću crepulјe koja mu daje poseban ukus koji nema zelјanik koja se priprema na klasičan način. U pojedinim selima naše opštine su  u starim kućama sačuvana su ognjišta u kojima se sprema zelјanik od štavolјa po originalnom receptu.

Recept za pripremu
Potopiti kvasac na standardan način. U dublјu posudu staviti brašno, so i nadošao kvasac. Zamesiti testo srednje tvrdoće. Podeliti testo u dva dela jedno veće i jedno manje. Razvući veće parče oklagijom sukati što tanje i premazati ga mašću, iseći sa strane i uviti. Isto uraditi i sa manjom. Ostaviti testo da odstoji 15 minuta a za to vreme pripremiti fil tako što se u sitno iseckan štavolј dodaju jaja, so, kukuruzno brašno i kiselo mleko. Posle toga razvući veće parče testa oklagijom tako da testo prelazi širinu crepulјe pa preko toga sipati fil u sredinu. Manje parče takođe razmesiti i postaviti preko fila. Odozgo premazati zelјanik sa malo masti, poklopiti crepulјu vršnikom, preko koga se u ognjištu postavlјa crepulјa i prekriva žarom. Samo pečenje traje oko dvadesetak minuta. Zelјanik se služi po mogućstvu uz ovčije kiselo mleko, kao u stara vremena kada se većina stanovništva bavila stočarstvom odnosno ovčarstvom.

 


 

TRADITIONAL DISH OF CRNA TRAVA

 

One of the most specific traditional dishes of our area is so-called “zeljanik od stavolja” (broad-leaved dock pie). Broad leaved dock is a type of wild spinach, which grows at higher altitudes, near mountain springs. “Zeljanik” is a kind of pie that is made from two sheets, and its uniqueness is that, it is baked in the hearth, using earthenware dishes, which gives it a special taste, that doesn’t have any traditionally made Zeljanik. In some villages of the municipality there are old houses with preserved hearths, where “zeljanik” is made according to the original recipe.

 

Preparation

 

Soak the leaven in a traditional manner. Put the flour, salt and prepared leaven. Knead the dough of medium hardness. Divide the dough into two parts, one larger and one smaller. Develop a bigger piece with a rolling pin, rotate it as thin as possible, cover it with grease, and cut the sides and twist. Do the same with the smaller. Let dough rest for 15 minutes and during that time, prepare the filling from chopped dock, eggs, salt, corn flour and soured milk. After that stretch bigger piece of dough with rolling pin, so the width of the dough exceeds the width of earthenware dish and pour the filling in the middle. Overhead Zeljanik with a bit of fat, cover the earthenware dish with the coverlid and embers. The baking takes about twenty minutes. Zeljanik should preferably be served with sheep’s soured milk, like in the old days, when the most of the population was engaged in cattle and sheep breeding.

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