Stuffed Moldovan Flatbreads with Dill and Sorrel

 

Ingredients:

• 1 cup kefir
• 1 cup plus 1 1/2 tbsp. vegetable oil
• 1 ¹⁄₂ tsp. white wine vinegar
• 1 ¹⁄₂ tsp. sugar
• ¹⁄₂ tsp. kosher salt, plus more to season
• 2 ¹⁄₂ cups all-purpose flour, plus more for dusting
• 1 tsp. baking soda
• 1 bunch of spring onions, roughly chopped
• 1 bunch of dill, roughly chopped
• 1 bunch sorrel/parsley/spinach, roughly chopped
• 2 eggs
• Freshly ground black pepper

Preparation:

1. In a large bowl, combine the kefir with 1 ¹⁄₂ teaspoons of the oil, the vinegar, sugar, and 1 ¹⁄₂ teaspoons of salt. Stir in the flour and baking soda, and knead until a smooth, soft dough forms. Divide the dough into 4 balls and cover with a kitchen towel.
2. For the filling, in a medium bowl, stir the spring onions, dill, and sorrel with the eggs, salt, and pepper.
3. On a lightly floured work surface, work with one ball of dough at a time, and roll the dough into an 8-inch circle. Spread one-quarter of the filling in the middle of the circle and then fold in all sides to make a 4-inch square, sealing the dough where the edges meet. Roll the dough packet into a 6-inch square, and then fold each corner inward to meet in the middle of the square. Roll the dough into a 6-inch hexagon, and cover with a kitchen towel. Repeat rolling and filling the breads with the remaining dough balls and filling.
4. Heat the remaining 1 cup of oil in a 12-inch skillet over medium heat. Working with one dough packet at a time, fry the bread, flipping once halfway through, until golden brown on the outside, and an instant-read thermometer inserted in the middle of the bread reads 200°, about 6 minutes. Transfer the bread to a rack to drain and repeat frying to make the remaining breads. Let cool for 5 minutes before serving.

https://www.saveur.com

 

Daikon Radish Slaw

 

Ingredients:

• 1 daikon shredded
• 1 carrot shredded
• 1 cup (100g) cabbage shredded
• ¼ cup (20g) parsley chopped
• ½ cup (110g) mayonnaise
• 1 clove garlic minced (optional)
• 1 tablespoon dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon salt

Preparation:

1. To make the dressing, whisk together mayonnaise, mustard, garlic if using, lemon juice, and salt.
2. Combine shredded daikon, carrot, cabbage, and parsley together. Then add dressing and mix well.

https://www.littlesunnykitchen.com 

Sauteed Dandelion (or, Collard) Greens with Eggs

 

Ingredients:

• 4 cups chopped dandelion greens (about 1 to 2 bunches) thick stems removed and discarded
• 2 tablespoons (30 g) unsalted butter clarified butter or ghee
• 1 large leek, white and light green parts only sliced lengthwise and finely chopped
• 4 large eggs
• ¼ cup crumbled feta cheese

Preparation:

1. Blanch the Dandelion Greens: Bring a large pot of salted water to a boil. Add the chopped dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.
2. Melt the butter or ghee in a 10-inch sauté or cast iron pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.
3. When the greens are wilted, use a spoon to create several shallow nests in the greens and crack the eggs into each one Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes. Serve immediately with toasted slices of crusty bread, if desired.

https://www.abeautifulplate.com