CROATIAN POTATO SALAD RECIPES

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GRANDMA'S POVITISA (PO-VUH-TEET-ZUH) POVITICA CROATIAN NUT ...



Grandma's Povitisa (Po-vuh-teet-zuh) Povitica Croatian Nut ... image

I loved when my grandma would make this recipe as a child. A real Croatian treat. Enjoy! This is time consuming, but worth every minute!

Provided by Stephani

Categories     Desserts

Total Time 4 hours 40 minutes

Prep Time 45 minutes

Cook Time 40 minutes

Yield 1 loaf bread

Number Of Ingredients 15

¼ cup warm water
1 (.25 ounce) package active dry yeast
¾ cup lukewarm milk
¼ cup white sugar
¼ cup vegetable shortening (such as Crisco®)
1 egg, beaten
1 teaspoon salt
3 ½ cups all-purpose flour, or more as needed
½ cup brown sugar
¼ cup butter, softened
1 egg
¼ cup milk
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 cups finely chopped walnuts

Steps:

  • Combine warm water and yeast together in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  • Stir 3/4 cup lukewarm milk, white sugar, shortening, 1 egg, and salt into yeast mixture. Mix flour into yeast mixture until a soft, easy to handle dough forms.
  • Turn dough out onto a lightly floured surface and let stand for 10 minutes. Knead dough until smooth and elastic, about 8 minutes. Form dough into a ball.
  • Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a damp towel and let rise in a warm place until doubled in volume, or until a hole remains when your finger is pressed deeply into the dough, about 2 hours.
  • Punch down dough and turn onto a lightly floured surface. Shape into ball and let dough rest for 15 minutes.
  • Beat brown sugar, butter, and 1 egg together in a bowl until creamy. Add 1/4 cup milk, vanilla extract, and lemon extract; stir until smooth. Stir walnuts into the filling mixture until walnuts are completely incorporated.
  • Roll dough on a large, floured cloth into a 20x30-inch rectangle. Spread walnut filling evenly over the top of the dough, spreading to the edges. Roll the rectangle up along the long edge like a jelly roll and pinch edges to seal. Coil the roll into a snail-shape.
  • Grease a 9x13x2-inch baking sheet. Place shaped dough on the prepared sheet and let rise until an impression remains when the dough is gently pressed, about 1 hour.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Bake in the preheated oven until the top is golden brown, 40 to 45 minutes.

Nutrition Facts : Calories 410.9 calories, CarbohydrateContent 45 g, CholesterolContent 42.8 mg, FatContent 22.8 g, FiberContent 2.4 g, ProteinContent 8.8 g, SaturatedFatContent 5.3 g, SodiumContent 245.2 mg, SugarContent 14.7 g

SARMA (CROATIAN SAUERKRAUT ROLLS) RECIPE - FOOD.COM



Sarma (Croatian Sauerkraut Rolls) Recipe - Food.com image

Origin of this meal is Turkish. They also call this meal the same. There are many ways of making “sarma” and they differ according to the region. This recipe is my mother who is an expert in “sarma” making. It is also old recipe, actually my grandmother recipe.

Total Time 4 hours

Prep Time 1 hours

Cook Time 3 hours

Yield 15 portions, 15 serving(s)

Number Of Ingredients 16

1500 g sauerkraut (the whole head)
2 cups brine (from sauerkraut) (optional)
500 g ground beef
500 g ground pork
200 g ground bacon
2 eggs
15 g salt
10 g black pepper (powder)
150 g onions
125 g rice
300 g sauerkraut (sliced)
500 g pork ribs (smoked and dried)
300 g bacon (dried, smoked)
5 g lard
3 g flour
2 g paprika (red, dried)

Steps:

  • Take the whole sauerkraut head and remove leaves carefully avoiding damaging them. 1500 g should give about 20 to 25 sarmas. Cut the thick part at the bottom of each leaf (cut it triangularly).
  • Mix grounded beef, pork and bacon. Add two eggs and very finely minced onion. Cook rice until half done and add into meat. Add salt, pepper and mix hard.
  • Take leaf of sauerkraut and put meat in it and make a small package making sure to close ends. I don’t know how to explain it but you have to press leaf end into. Do it until you have enough meat or leaves.
  • Take a really large pot and start to put sarmas in it. At the bottom put smoked bacon skins if you have any, than one layer of sarmas, one layer bacon or pork ribs. Also add sliced sauerkraut in between. After you lay all sarmas and bacon, ribs and sliced sauerkraut, pour 2 cups of brine over everything (this is optional, my family like really sour sauerkraut that’s why I’ve put it).
  • Cook for about 1 hour on mild fire. Some people, and I’m among them like to add this: take small pan, melt lard and fry flour until brownish – add paprika and some cold water and make creamy stuff (we call this “ajmbren”). Add this into sarma and cook 2 to 3 hours.
  • The best sarma in the next day, not the day you’ve cooked it. You can eat sarma up to whole week; you can also freeze portions. We eat cooked potato on lard and onion with it called “restani krumpir”.

Nutrition Facts : Calories 522.1, FatContent 36.8, SaturatedFatContent 13.1, CholesterolContent 125.1, SodiumContent 1526.7, CarbohydrateContent 19.9, FiberContent 4.1, SugarContent 2.6, ProteinContent 26.7

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