Lazanky (BELARUSSIA)


  • Flour
  • Water
  • salt and sugar
  • Oil

Filling

  • 0,154 lb smoked cooked beef
  • 0,22 lb semi-smoked sausages
  • 1 medium onion
  • vegetable oil
  • 0,11 lb cream
  • 0,055 lb grated hard cheese

Sift the flour, make it hollow, add salt and sugar, and add a little vegetable oil for elasticity. Pour water slowly over it. Knead the dough until it becomes firm and pliable.

Roll out the dough; layer should be 0,059 inc thick, a rhombus should be cut. Allow to dry slightly at room temperature. If you don't want to wait, you can dry it in the oven at 248 degrees. Leave the lasagna to boil in salted boiled water for 5-7 minutes.

Meanwhile, make the filling. Chop the meat and fry until the fat melts. Add the finely chopped onions and continue sautéing until golden brown. Put the sausages in it and fry for another 3-4 minutes.

When the filling is ready, add it to the pot in which the boiled lasagna was cooked, with a small amount of water. Add cream and cheese. Continue mixing. When the cheese becomes sticky, remove from the heat, place on a plate and garnish with herbs.

Lazanki can also be cooked. For this, take a ceramic pot, put the boiled lasagna and the filling on top of each other, add the cream, cheese and put it in the oven until it turns golden.

ENJOY YOUR MEAL

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