Bernstein, 2695, p.192
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1. Dough: 2. Filling: |
1. Place the flour in a bowl. Make a hole in the center and add the
warm water and the sunflower oil. Knead lightly, adding flour as needed
until the dough is no longer sticky. Form the dough into a ball and
place into a greased bowl. Cover with a cheesecloth and leave at
room temperature.
2. Peel, slice and boil potatoes until soft (about 20 minutes). Mash with sautéed onions and eggs. Add finely chopped parsley and dill, spices, salt, and pepper. Mix well. 3. Roll out the dough from step 1 as thin as possible. Then, lift, stretch,
and pull, until the dough is as thin as tissue paper. Carefully transfer
the dough to the floured board. Brush the dough with oil. Place a
row of potato filling along the longer edge of the dough. Roll up
and place seam side down onto the greased baking sheet. Brush the roll
with sunflower oil. Sprinkle with sesame seeds. Pre slice 1/4 way before
baking. Preheat oven and bake at 350 degrees until golden brown.
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