The patatnik (or pattenik, as it is called in some areas, from the patato or duck - potatoes) is a typical Rhodope dish. Prepared from grated potatoes, onion, salt and minth ( mentha piperita) . All this is kneaded and baked on a slow fire. You can add meat, cheese or egg. Some put savory and greaves.
Grated potatoes are drained from the separated liquid and mixed with eggs, onion and cheese. A dough is obtained from which 2 bark is rolled out. At the bottom of the tray, place the first one, with a larger diameter, to exit the tray. Place the mixture of products, seasoned with a mint, cover with the other bark and cover the edges. The original Rhodope recipe is baked on the village stove and when it is baked down, it turns on a board and slips with the uncooked side in the pan.
There are other common variants of preparation. In one of the variants after the potato shredding, all the ingredients are mixed to obtain a homogeneous mass. Then bake in a deep pan on low heat. Twenty minutes later, he turned and stood still, baking on a low heat.
Here is one easy recipe to make it:
- NECESSARY PRODUCTS
- 1 kg potatoes
- 2 onions
- minth
- salt
- sunflower oil
- METHOD OF PREPARATION:
- The raw potatoes are spoiled and scraped on a large grater. Then scrape the onion. Add salt and mint to taste. Stir and leave for 15 minutes to stay. In a large pan, pour oil and place the mixture under the lid. When the bottom turns golden turned on the lid, returns to the pan and splashes on the other side. To make it easier to put in fat with an oil pan and to bake in the oven