{"id":852,"date":"2018-03-08T08:21:27","date_gmt":"2018-03-08T08:21:27","guid":{"rendered":"https:\/\/haskovobook.project-haskovo-edirne.eu\/29-%d0%bf%d0%b8%d1%82%d0%b0-%d1%81-%d0%bc%d0%b0%d1%80%d0%bc%d0%b0%d0%bb%d0%b0%d0%b4-30-%d0%bf%d1%83%d1%81%d0%ba%d0%b0\/"},"modified":"2018-05-05T10:28:48","modified_gmt":"2018-05-05T10:28:48","slug":"29-marmalade-pita-bread-30-puska-sausage","status":"publish","type":"page","link":"https:\/\/haskovobook.project-haskovo-edirne.eu\/en\/29-marmalade-pita-bread-30-puska-sausage\/","title":{"rendered":"29. Marmalade pita bread – 30. Puska sausage"},"content":{"rendered":"

[vc_row][vc_column width=”1\/2″][vc_single_image image=”455″ img_size=”medium” alignment=”center”][vc_text_separator title=”Marmalade pita bread” style=”double”][vc_column_text css_animation=”bottom-to-top”]Ingredients:<\/strong><\/p>\n

2 eggs
\n2 cups of sugar
\n1 \u00bd cup of oil
\n3 cups of flour
\n1 baking powder
\n1-2 vanilla packets
\nJam\/ prune jam<\/p>\n

Baking instructions:<\/strong><\/p>\n

Knead some soft dough out of the eggs, the sugar, the oil, the flour, the baking powder and the vanilla. Wrap in cooking foil and leave in the refrigerator for \u00bd hour. Then divide the dough into two. One of the pieces is bigger \u2013 roll it out depending on the baking tray (28 cm). Oil the tray with fat and put the rolled-out dough in it, forming a high rim. Then spread the marmalade and grate the remaining part of the dough on a large grater. Bake the pita at 180 \u00b0 C for about 40 minutes. Sprinkle with powdered sugar.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”458″ img_size=”medium” alignment=”center”][vc_text_separator title=”Puska sausage” style=”double”][vc_column_text css_animation=”bottom-to-top”]Ingredients:<\/strong><\/p>\n

dried bladder
\n1 kg. of pork meat (70% meat, 30% lard)
\n50 g of leek (finely chopped)
\n40 g of salt
\n6 g of pepper
\n6 g cumin<\/p>\n

Baking instructions:<\/strong><\/p>\n

Cut the meat into bites and mix the pieces with the leek and the spices. Leave in a cold place for 24 hours, but stir periodically for it to absorb the spices\u2019 flavor. Fill manually or by way of a meat-filler. Make sure you leave no empty space (air) in the bladder. Stitch it and tie it with twine. Press it to the desired shape. Dry for 3 months in a cold and ventilated place.
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