Pita Guzvara (national Serbian dish)

Pita Guzvara (national Serbian dish)

Category: Yeast bread

Kitchen: Serbian

Ingredients
Flour / s	750gr
The water is warm (approximately)	400 ml
Fresh yeast	20gr
Salt	1h
Sunflower oil	1 tbsp
Filling
Cottage cheese or young cheese	500 g
Fat sour cream	300 g
Eggs	5 pieces
Salt	1 teaspoon

Cooking method

• Here are all the ingredients we need.
• 
• Dilute yeast with 1 tsp sugar and warm water (take from the total amount of water)
• Knead the dough to the state of a kolobok by hand.
• Like this)
• 
• Place the dough on a floured table and start rolling. Roll it out to a fine state. The dough does not tear, pliable.
• 
• Making the filling.
• Put tworg, sour cream and eggs and salt in a bowl and mix everything by hand with a whisk until smooth
• 
• 
• It rolls out like this, at the beginning one side was held with a rolling pin, then they turned the dough and the other, and so on, until you can turn it over)
• This is how we rolled it out to a tongo state and begin to put the filling
• 
• Pour 70 percent of the mixture over the filling and gently distribute with a spoon
• 
• In the photo, not my hands, but my husband's sisters)
• When the filling is distributed, you need to season the dough.
• You need to roll it up like this. On one side they rolled it up a little into a tube, then on the opposite side they rolled it up a bit into a tube and again went over to the side from which they started, well, so on)
• Like in the photo
• 
• And so until the middle, it turns out that two tubes will meet
• 
• Next, take a round baking dish and place our roll starting from the middle of the form
• 
• This is how it should turn out, snail)
• 
• And we leave for 40 minutes to approach. I put it in a warm oven.
• After 4 minutes, turn on the 220 g oven and bake until golden brown. Pita will double in size. We take out and distribute the remaining mixture on top.
• 
• 
• And again we put in the oven for 15 minutes so that the top is browned.
• 
• This is such beauty
• 
• Cover with a towel and leave to cool. When it cools down, cut into pieces and eat.
• I liked to eat more the next morning, after the night.
• Because the dish is high in calories, it is better to eat in the morning for breakfast.
• 

Time for preparing:

2 hours

Cooking program:

Oven

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Maria, it turned out to be delicious! I will definitely try to bake! Thanks for the recipe!

[Masha]

Mashawhat an interesting roll dish turns out
Thank you for introducing us to the national cuisine of Serbs

I will definitely try!

Thanks for the recipe. I'll try to cook it on the weekend.

Masha, thanks for the unusual, but simple and obviously delicious recipe! Give us some more Balkan cuisine, uraaa !!!

A very interesting recipe, I really wanted to! I take it on a pencil! Thank you!

Great! Interesting. Good master class!

Oh, what a recipe !!! And what a gorgeous master class! Definitely need to do, thanks !!!

I am very glad that you all liked it)
How, Liza noticed, everything is simple and tasty) I would have such a pita, yes with chicken soup, mmm) or for breakfast.
I say right away that it's hard to eat this pita at night)
There is 1 more option for easier. I will try to put it as a diet option)

great recipe. need to do
Masha, thank you and tell your husband's sister

I gave it to my husband, he sits satisfied and smiles from ear to ear))

Masha, how long does it take to bake in the oven? And yet, do not part the dough, roll it right away?

Well, it all depends on the oven. The total time is probably 1 hour.
In the same place, it is necessary to bake in two stages. I looked at the blush from above. Max temp 220, and maybe 200, if the oven is very hot.
Yes, I have it big, and if you do less, it will bake faster.

And now the question is: how many people and how long have they eaten this snail? And the size of the basin. I was impressed. Well, this is to know how much to divide, otherwise you will have to eat for a month without a break.
And IRRka will no longer let the kefir workers.

Eat a couple of times for two - how to count?

The one that we did can eat 10 people, and the size of the basin is huge, I can't say the diameter. But by our Russian standards, it is huge.
They have a big family here and everything is done in large volumes.
I would make 400-500 grams of flour.

What we did can eat 10 people,

So, we divide by two, it turns out 5. So we will decide, and then - how it goes. Thank you.

I've already prepared the same thing, I wanted to bake today, but the weather was good - we went for a walk with the kids! I just wanted to make half a portion, I will bake tomorrow! I wanted to put homemade yogurt or yogurt without additives instead of sour cream, as I forgot to buy it. I'll tell you tomorrow!

Marin, the kefir will be watery. But try yogurt) and a photo is required)

Fine! When would we know about such a pita. Thanks for the recipe. And a special thank you to my husband's sister, whose plump hands rolled the dough so cool and distributed the filling.

Put it on to bake! It rose so beautifully! And the dough rolls very well, does not break. I did it in half.

Here's what I got baked:
Of course, I apologize for the deviations from the classics:
Dough = Flour 315 gr + bran 1 tbsp + fiber 1 tbsp + salt, sugar 1 tsp each + dry yeast 1 tsp + water 200 ml
Filling = soft cottage cheese 150 gr + 2 eggs + classic homemade yogurt 100 ml + garlic, lemon juice, minced greenfinch + pepper








She baked in HP Mulinex and left the dough there to rise. Baking before pouring with sauce 40 min and after pouring with sauce 20 min. One rule was baked in the oven, since they rose well and there was not enough space - 10 minutes (but it was a lot baked, I overlooked it).

Very tasty, my husband immediately ate one piece with milk ...

Bottom line: Very tasty, I will practice. And the time was spent somewhere around 40 minutes on the process of kneading, rolling and dressing with sauce - for all the preliminary work.

The aroma of garlic with herbs is awesome, I really liked it.

I wanted to ask, but the watering, what is put inside, then you feel it?

I wanted to ask, but the watering, what is put inside, then you feel it?

It's a pity that Masha's photo of an authentic pie was taken from above, Masha! is it layered?

I wanted to ask, but the watering, what is put inside, then you feel it?

Yes, I can smell the aroma of garlic and herbs, but there is no cottage cheese, as everything is smoothly baked.

The baking itself turned out to be "springy"

It's a pity that Masha's photo of an authentic pie was taken from above, Masha! is it layered?

Yes, in uneven layers. As soon as I come to the Internet, I'll post a photo today.

Here's what I got baked:
Of course, I apologize for the deviations from the classics:
Dough = Flour 315 gr + bran 1 tbsp + fiber 1 tbsp + salt, sugar 1 tsp each + dry yeast 1 tsp + water 200 ml
Filling = soft cottage cheese 150 gr + 2 eggs + classic homemade yogurt 100 ml + garlic, lemon juice, minced greenfinch + pepper








She baked in HP Mulinex and left the dough there to rise. Baking before pouring with sauce 40 min and after pouring with sauce 20 min. One rule was baked in the oven, since they rose well and there was not enough space - 10 minutes (but it was a lot baked, I overlooked it).

Very tasty, my husband immediately ate one piece with milk ...

Bottom line: Very tasty, I will practice. And time was spent somewhere around 40 minutes on the process of kneading, rolling and dressing with sauce - for all the preliminary work.

The aroma of garlic with herbs is awesome, I really liked it.

Super turned out) and you can experiment with the filling

Girls here in the context of the pit, I probably forgot to put a photo on the first post, sorry)

Here the layering probably depends on the consistency of the curd and on how liquid the filling was. I had cottage cheese like a curd mass, and the filling turned out to be a little thin, so it probably didn't work out in layers. But I decided that I would still bake, I will take regular cottage cheese next time.

To have a more pronounced layering, you need to make the filling thicker. If it is very liquid, then it will accordingly be absorbed into the father-in-law, although if it is absorbed, it will still be delicious))

I went to call my husband to buy cottage cheese

Girls, here I put up Pita's recipe with a lightweight) classic version, but a method for cooking in a slow cooker or a pressure cooker on Baking
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=292662.new#new

[masinen]

Maria, masinen , thanks for the recipe! Today I baked pita, to my taste it reminded me of a Bulgarian bathhouse. About 10 years ago, on vacation, she overeat (she liked it so much that she ate extra 5kg). While eating pita today I was able to stop, only remembering how it ended last time! In the filling I took the Belarusian cheese suluguni "Svitlogorye", it is moderately salty and fits nicely here.

Tatyana, what a beauty you have turned out !!!!!

Today I did it like this)


And poured melted butter on top, delicious!

[Masinen]

Masinen, Blimey!!! Straight fried python, impressive, and so wanted a piece !!!

Glad, very tasty dish!
It is served here with yogurt. And I love with salad)

[Masinen]

Masinen, I tried Bulgarian, I have to do this!

[Rada-dms]

Rada-dms, I'm glad, here's another pita recipe I laid out
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=292662.0

[Masinen]

Masinen, what a beauty !!! A giant layer of dough was, as you rolled it out - just a craftswoman !!!

Marin, I skated not in one layer, but in several)
You can't roll this long on a typewriter)

Oh, I probably used the wrong dough (the dough for dumplings from Manna on cottage cheese is light and soft, plastic), but I really wanted to try to roll it out on a new machine and form it like that! I rolled it easily to 9, baked in a micron on convection, I will repeat it in a normal oven and with the correct dough! Thank you ! Well, just huge, enormous !!

[Rada-dms]

Rada-dms, it turned out very nicely !!!
Glad you liked!

[Maria]

Maria, thank you very much for the delicious recipe !!! I baked yesterday in a pizza maker and a cartoon: yummy and there, and there. Today they ask again, but in the shade +37

It's very good that I liked the recipe))

In the photo, not my hands, but my husband's sisters)

Mash, I'm getting on with you ..

but I would love you for such tasty treats with any hands

[AlenKa]

AlenKa, well, this is ... ,, just in case, I wrote)))

Marus, if you roll in a dough rolling machine, should you roll the tubes from both sides? Is it so that the filling does not come out?
Today they bought mine like cottage cheese, so I'm asking ...
otherwise they tortured your frutonians - all the vegetable shops around were cleared of fruit)))

[AlenKa]

AlenKa, well, you can on the one hand, or you can on the two. Tk on the dough roller is a narrow layer of dough and a mustache the same way you roll it.
But if you roll it out on a whole table with a rolling pin !!!!!! Then do as in the pictures))

[Marus]

NoMarus, I can't use a rolling pin now ... my HP is broken, so I knead pies / rolls with my hands for a week ... and one of my hands is broken in the joint .. it hurts from zeal I seem to be the night .. I need to give her rest .. thanks for the advice , paws !.

by the way, according to the law of meanness, the flour in the store of the first grade ran out (((remember, we discussed your delicious bread ... now I'm toiling now, but my feet from work don't reach other stores ..

Then, go for a ride on a typewriter and turn in one direction!