{"id":855,"date":"2018-03-21T14:34:13","date_gmt":"2018-03-21T14:34:13","guid":{"rendered":"https:\/\/haskovobook.project-haskovo-edirne.eu\/33-%d0%bf%d0%b8%d1%82%d0%b0-%d1%80%d0%be%d0%b7%d0%b8%d1%87%d0%ba%d0%b8-34-%d1%81%d0%bb%d0%b0%d0%bd%d0%b8%d0%bd%d0%b0\/"},"modified":"2018-05-05T10:31:01","modified_gmt":"2018-05-05T10:31:01","slug":"33-roses-pita-34-lard","status":"publish","type":"page","link":"https:\/\/haskovobook.project-haskovo-edirne.eu\/en\/33-roses-pita-34-lard\/","title":{"rendered":"33. Roses pita – 34. Lard"},"content":{"rendered":"

[vc_row][vc_column width=”1\/2″][vc_single_image image=”614″ img_size=”medium” alignment=”center”][vc_text_separator title=”Roses pita” style=”double”][vc_column_text css_animation=”bottom-to-top”]Ingredients:<\/strong><\/p>\n

4 eggs
\n1 egg for the smearing
\n4 tbsp of yoghurt
\n3 tbsp of oil
\n2 tbsp of sugar
\n1 tbsp of salt
\n1 cube of yeast
\n1 kg flour
\nwarm water<\/p>\n

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

Make a well in the middle of the sieved flour. Pour the pre-dissolved yeast into it, add the four eggs, the oil, the sugar, the salt and the yoghurt. Start kneading by adding some hot water to make soft dough. Leave the dough to rest. Roll it out and use a cup to form circles. Oil each circle and place three circles on top of each other. Attach them and press with a knitting needle. Place a small ball in the middle. Put each of the roses in the oiled baking tray in this way. Spread an egg over and sprinkle with sugar. Bake the pita bread for 60 minutes at 200 \u00b0 C until it gets red and then reduce the temperature to 150 \u00b0 C.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”617″ img_size=”medium” alignment=”center”][vc_text_separator title=”Lard” style=”double”][vc_column_text css_animation=”bottom-to-top”]Products:<\/strong><\/p>\n

lard (clean)
\nleek
\ncoarse salt
\ngauze<\/p>\n

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

Arrange the lard. Then place some leek on it and top with salt. Place the gauze and start again with the lard. Press it well and store it in a cold place.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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