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Placindi Recipe

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This recipe for Placindi, by , is from The Class of 2011 Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vlada Gjibinskaia
Added: Wednesday, January 6, 2010

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:
1 liter of milk
4 eggs
1 cup of sugar (not fully filled)
1 cup of sunflower oil
1 tablespoon of salt (not fully filled)
2 tablespoon yeast
5-6 flour
Filling:
Sour cheese (homemade)
Salt
Dill
Egg

Directions:
Directions:
When all the ingredients ready, fix them all in the big bowl. When it is ready knead the dough and set aside it aside in the warm place for about one hour and thirty minutes. At this time, prepare the stuffing: sour cheese rubbed through a sieve, chop the fresh herbs such as dill and maybe green onion, and add to sour cheese 2 eggs, salt. Stir everything well.
Divide the dough into several equal parts. Before rolling out the dough, it is advised to cover the table with oil that the dough would not stick and could be easily removed. Take a piece of dough, roll it out and with kotushka (special, wooden stick to make the dough thin and stretch it out), and unroll the dough until it is extremely thin, almost see through. Put the filling on the edge, then roll the dough until the end and it looks like a long cylinder. When it is in the cylinder form roll up in a circular form like the snail's shell, let it stand a little then put it in the oven on about 330. Keep checking that platcindi would not burn, if necessary put a timer on about 30 - 40 minutes.

Number Of Servings:
Number Of Servings:
32
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Behind the window, snowflakes were dancing with a roaring wind, but despite the weather, the mother tried her hardest to make the dish of her childhood. She would have hummed while making placindi, which meant that she was in a good mood, if not then sometimes the dough would not turn out how she wanted it to be. She always made the placindi from a scratch since she had had a belief that was the true way to prepare the dish. By doing placindi she wanted to give her love to her children in the same way as her mother had done when she was little; she recalled the snowy day and frozen fingers from making a snowman, and how wonderful it was to grab a piece of hot placindi and felt the love that her mother put inside in by making them just for her. Having her own children was the woman’s turn to share her feelings with them. When placindi were baked she would have brought them outside and handed them to each child. They took few bites and a smile came across their face, their cheeks blushed and tears rolled down their face from happiness of knowing how much their mother loves them from the bottom of heart and soul.

 

 

 

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