Saturday, April 19, 2008

Drachena

Ingredients:

For potato dough:

5 large potatoes
1 medium shallot onion
1 egg
1 tsp sour cream
Salt and pepper on taste

For stuffing:

Fried onions, or fried mushrooms, or fried ground meat or fish, or cooked vegetables on your taste

Method:

Peel onions and potatoes.
Grate onions on a medium grater, and after that grate the potatoes with the same grater.
Mix all ingredients for the potato dough.
Pre-heat a large skillet with 2 tbsp vegetable oil.
Place 1 tbsp of the dough on the skillet, place 1 tbsp of stuffing over it, and pour 1 tbsp of dough over the stuffing.
Continue while you have place on the skillet.
Then turn heating to low, and cook drachenas for about 5-7 minutes. Then flip all the drachenas and cook for another 5-7 minutes.
Serve 3-5 per portion with tomato sauce, sour cream, melted butter, or kefir, ground garlic, and dill weed mix.
Note:
You can make 1 large drachena, skillet sized, but you have to be careful turning it.
In this case, you have to slice it into portions when it is ready.

Lazy variation:
Mix all ingredients for dough and for stuffing together, place in a greased with margarine baking shape, and place in a pre-heated to 350 F oven for 15-20 minutes.

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