Bessarabian strudel

Ingredients for 6 servings:

• 500 g flour
• 250 ml water, warm
• 1 egg(s)
• 1 tsp salt
• oil
• 8 m.-sized potatoes
• 500 g bacon, streaky smoked

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Knead flour, water, egg, salt, and 2 tablespoons of oil into a smooth dough and let it rest for at least an hour, or a little longer if desired. Then divide into four equal pieces and roll out each piece individually, brushing it with oil and stretching it out until the dough is so thin you could almost read a newspaper through it. Roll the dough up like a snail and cut it into pieces about 2 cm long. Repeat with the remaining pieces of dough. Trim the rind from the smoked bacon and cut the bacon into medium-sized cubes. Peel and quarter the potatoes. Place the rind in a large pot on the bottom of the pot, bacon-side down. Arrange the potatoes, bacon cubes, and strudels on top. Add enough lightly salted water to the pot to cover about halfway (mine holds about 1/2 liter). Finally, drizzle with a very generous amount of oil. Bring to a boil, reduce heat to medium, and simmer the strudels, covered, for about 2 hours. At the end of the cooking time, the water should have completely evaporated and the strudels should have significantly increased in volume. They are simply delicious as a main meal with a fresh salad or as a side dish to goulash or roast.