As men leygt zikh nit gegesn, shteyt men uf nit geshlufn
Bernstein, 2695, p.192
    1. Dough: 
    • 1 cup warm water 
    • 2 tbs. sunflower oil 
    • 2 cups all-purpose flour 
    2. Filling: 
    • 6 medium potatoes 
    • 2 eggs 
    • parsley, dill, spices, salt, and  pepper  to taste
    • 2 tbs. vegetable oil 
    • 1 onion 

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. 

Background: Oranges by Alexander Vaisman
© Shura Vaisman, 1997
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Family Recipes  -  Shtetl kitchen
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