Bessarabian-style strudel

Ingredients for 4 servings:

• 500 g flour
• 400 ml water
• 3 pinches of salt
• 2 kg potatoes
• 5 onions
• 10 tsp sunflower oil
• 1 chicken
• 2 tbsp cornstarch
• 3 carrots
• 50 g lard or other fat
• salt and pepper

Instructions

Working time approx. 2 hours; Rest time approx. 20 minutes; Cooking/baking time approx. 2 hours 40 minutes; Total time approx. 5 hours

hearty with meat and sauce

Sift the flour and add the 3 pinches of salt. Gradually knead in the water using a mixer (dough hook). Then knead further with your hands. Cover with a tea towel and let rest for 20 minutes in a warm place (e.g. in an oven preheated to 50°C, but then turn the temperature down). While the dough is resting, peel the potatoes and cut into long pieces. Peel 3 of the 5 onions and cut into strips. Heat about 6 of the 10 teaspoons of sunflower oil and sauté the onions until translucent. Season with salt. Add the potatoes and fill with water. I always use 1 pot or pan per person, so for 4 people you will need 4 pots/pans. Knead the dough again with your hands, shape it into an elongated roll and divide it into 4-5 equal pieces. Knead each one briefly again. Then roll out the first piece to about 20 cm in diameter. Add 1 teaspoon of sunflower oil to one half of each flatbread and fold it together to distribute the oil evenly. Always remember to use a floured surface. At the same time, you can heat the potatoes in the pans or pots. Once all the flatbreads are prepared, start with the first flatbread. Like a pizza maker, the flatbread needs to be stretched out. If it’s too big for you to move any further in the air, place the giant flatbread on a floured table and carefully pull the dough apart at the ends in a clockwise direction until you can almost see through it. Then fold the two long sides over each other. Now cut off pieces about 20 cm long. The potatoes should be simmering by now. Now cover the potatoes with the strudel pieces. Then put the lid on and reduce the heat to half. Cook for about 30 minutes. Do not remove the lid. For the meat: We usually use 1 chicken or 1 pigeon per person. I prepare this the evening before because otherwise it all gets too much on the stove. I sear the meat on all sides after washing it, seasoning it with salt and pepper. Peel and finely chop the remaining 2 onions and add them to the meat. Sear, deglazing occasionally with liquid (water, stock, or even wine—depending on your preference) until the desired browning is achieved. Then add plenty of water and season with salt and pepper. Cook for about 1-2 hours. Add the peeled carrots halfway through the cooking time. The next day, I simply bring everything to a boil again. The meat goes into the oven to crisp up, and the sauce is thickened with cornstarch. If you like, add parsley to the sauce. Now all you have to do is serve everything and enjoy.