Bessarabian Style Strudel

Summary

Prep Time	2 hrs
Cook Time	2 hrs 40 mins
Total Time	5 hrs
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Sift the flour and add the 3 pinches of salt. Gradually knead in the water with a mixer (kneading rods). Then knead with your hands. Cover with a tea towel and leave to rest for 20 minutes in a warm place (e.g. in an oven preheated to 50 °, but then turn off the temperature).
While the dough rests, peel the potatoes and cut them into long pieces. Then peel 3 of the 5 onions and cut into strips. Then heat about 6 of the 10 teaspoons of sunflower oil and fry the onions until translucent. Season to taste with salt. Add the potatoes and fill up with water. I always use 1 pot or pan per person, so with 4 people you need 4 pots / pans.
Knead the dough again with your hands, shape it into an elongated roll and cut into 4 - 5 equal pieces. Knead each one again briefly. Then roll out the first piece about 20 cm in diameter. Put 1 teaspoon of sunflower oil per flatbread on one half, fold together so that the oil can spread. Always think of a floured surface. At the same time, you can turn on the potatoes in the pans or pots.
When all the flatbreads are prepared, start with the first flatbread. As with the pizza maker, the flatbread has to be pulled apart. If you can`t get any further in the air because of the size, you put the giant flatbread on a floured table and carefully pull the dough apart at the ends in a clockwise direction until you can almost see through. Then you fold the two long sides over each other. Now cut off pieces approx. 20 cm long.
The potatoes should simmer by now. Now you cover the potatoes with the strudel pieces. Then put the lid on and the heat to half power. Cook for about 30 minutes. Do not remove the cover while doing this.
For the meat: we usually take 1 chicken or 1 pigeon per person. I prepare this the evening before, otherwise everything will be too much on the stove for me. After washing and salting and peppering the meat, I fry the meat on all sides. Peel and chop the remaining 2 onions. Add to the meat. Sear and deglaze with liquid (water, broth and also wine - depending on how you like it) in between until the desired tan is achieved. Then fill up with plenty of water and season with salt and pepper. Cook for about 1 to 2 hours. Halfway through the cooking time, add the peeled carrots.
The next day I just let everything boil again. The meat is put in the oven to make it crispy and the sauce is thickened with cornstarch. If you like it, you can also add parsley to the sauce.
Now all you have to do is arrange everything and enjoy it.

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