Not intending any slur against Ukranians, just couldn't resist the pun
on a "hunk" of bread!

This I learned to make from a Ukranian lady I helped settle, when she
and her 17yo son immigrated here a couple years ago:

Not sure of the spelling -- I used a phonetic representation of the way
I heard it. ..

Plotsinda
Traditional Ukrainian filled flatbread dish (YUMMY!)

Got this from my Ukranian friend yesterday; She taught me how to make it
-- not using a recipe, so I'm estimating the amounts of most
ingredients.

First Part (Dough)

put (500ml buttermilk) into a large mixing bowl.
mix separately about half a tablespoon of baking soda with a teaspoon of
white vinegar, until all fizzy, then add to the buttermilk & stir well,
until the buttermilk is all bubbly on the edges.  Add lots of flour, a
bit at a time, until a soft dough is formed; allow to sit about 20
minutes while you can prepare the second part.

Second Part (Filling)

finely chop about 100-200g of fresh dill
coarsely chop about a handful(about 20 stalks) of green onions
Mix above in a bowl with 500g of cheese curds(aka "dry cottage cheese"
and 2-4 eggs, to get a nice consistency that can stick together in
spooned chunks,add salt to taste


Cut off pieces of the dough and roll them out into sets of pairs of flat
rounds about the size of your frying pan (a nice solid cast-iron pan is
best) roll out with sprinkling plenty of flour, as needed to toughen the
dough as you flip it and roll it out, when you have two similarly-sized
flat rounds about 3mm thick, spoon the filling thickly onto the widest
one, leaving about 1/2 - 1 cm space around the border clear, to about a
thickness of 1/2 -1cm of filling.

Cover weth the second flat round and fold the bottom edges up over and
pinch tightly closed all the way around. (if they are too similar in
size, then just pinch them tight all around the outside) Trim any excess
dough edges off.

Too cook, heat a few mm of vegetable(Canola, eg) in your frying pan to
medium-high heat, and put the finished product of Step Two into the oil,
cook until golden brown on the one side, then flip, and turn down the
heat a bit, if necessary, to cook the other side also golden-brown.

Serve as-is, eat with fingers, and ENJOY!
(still tastes good the next day, cold, if you made too many!)

Because I care,
<+]::-{)}  (Cyberpope(the Bishop of ROM!))


--- PPoint 1.76