Bladchinda Recipes

GRANDMA'S PLACHINDAS (PUMPKIN TURNOVERS) RECIPE

Steps:

• 1. I use my Best Pie Crust recipe for these. Make up 2 batches of the recipe and set aside while you prepare the pumpkin filling.
• 2. Heat oven to 350 degrees.
• 3. Dump the pumpkin into a large bowl. Add the rest of the ingredients, and combine well.
• 4. On a floured surface, roll a chunk of the crust to about 7-8 inches in diameter. Scoop a big spoonful (or more) onto the center of the rolled out piece. Lift the sides up together and crimp closed.
• 5. Place on a baking sheet. Lightly brush the crust with water and sprinkle with sugar. Bake for about 15-20 minutes, keeping an eye on the plachindas after 15 minutes. You want to get a nice deep golden brown color. Remove, and serve. (my Dad and his siblings love to drizzle maple syrup over these when they eat them) I love them warm or cold. Enjoy

PUMPKIN TURNOVERS GERMAN PLACHINDA

Steps:

• Use enough flour to make the dough stiff.
• Mix well. Take portions of dough (about 1/4 cup), roll out to about 6-7" in diameter.
• Put 2-3 tablespoons filling on half of diameter. Fold the other half over filling.
• Crimp dough around edge. Sprinkle with sugar and bake at 350 about 20 minutes or until nicely browned.

PLACHINDA

Steps:

• Place the kefir, sunflower oil, vinegar, sugar and salt in a large bowl and mix together well with a fork.
• Sift the flour with the baking soda, then sift again into the kefir mixture and mix in. The dough should be soft and pillowy. If it's still slightly sticky, heavily flour your work surface and start kneading the dough, incorporating more flour into it. The dough should stop sticking to your hands when it's ready but also remain soft.
• Divide the dough into 4 pieces. Flour the work surface really well and roll out each piece of dough, one by one, into a 20 cm (8 inch) diameter circle.
• For the filling, mix the feta, sorrel or spinach, spring onions and dill together, making sure that the feta is finely crumbled.
• Moisten the surface of one dough circle with 1 scant tablespoon of the sunflower oil and sprinkle one-quarter of the filling over the whole surface.
• Next, take one edge of the circle and fold it into the middle. Now bring the edge of the first fold into the middle and fold again. Repeat until you have created about 7 folds (fewer won't seal the filling in properly). The dough should resemble a flattened moneybag.
• Make sure all the edges are firmly pinched together in the middle of the flatbread, flour the top lightly and gently flatten the moneybag with your rolling pin.
• Repeat with the remaining dough circles and filling.
• Heat the ¼ cup sunflower oil in a frying pan until hot and gently lower in each flatbread, one at a time. The first one will take about 3 minutes on each side, but as the oil heats up, the next ones will take about 2-2½ minutes on each side. You can alternatively brush them with oil and cook them under your broiler. The result will be somewhat different but still delicious.

CANDIED BUDDHA'S HAND CITRON

Steps:

• Bring a large pot of water to a boil. Add diced Buddha's hand, return to a simmer, and cook until citrus softens, about 30 minutes. Drain.
• Combine Buddha's hand, 2 1/2 cups sugar, and water in the same pot; bring to a simmer and cook, stirring occasionally, until syrup reaches a temperature of 230 degrees F (110 degrees C). Remove from heat and cool to room temperature. Drain citrus; pour excess liquid into jars and reserve.
• Spread drained citrus out onto a wire rack and let dry until tacky, at least 24 hours. Pour remaining sugar into a shallow bowl. Toss citrus in sugar until coated; transfer coated pieces to a plate to dry, at least 2 hours.