In Dalmatia, has a multitude of variants of preparing food and it is difficult to separate what is the best because all emphasize uniqueness.
Many often connects Dalmatia with lamb, fish or seafood under the lid, which gives a specific flavor.
Today I will single dish that is hundreds of years old and that it is still prepared as prepared in the beginning.
Soparnik
Soparnik is kind of pie spinach, speciality from the Dalmatian Poljica. It dates from the time of the Turks.
Basically, it is a very simple dish, consists of a little spinach, green onions and parsley, between two layers of the simplest dough.
Preparation
Spinach or mangold chard is purified so as to remain only the green part of the leaf. So cut chard wash and dry well, and cut into strips. Mangold chard is then added chopped onions and parsley, and season with salt together and pour olive oil.
The dough is kneaded with flour, a little salt, two tablespoons of olive oil and water as needed. Thus prepared, the dough is divided into two equal parts, and a little put aside to rest.
The dough is then transferred onto a floured board, stretch into very thin layer and forms the shape of a circle corresponding to the baking tray. The dough is then placed mixture of spinach and onions, and this mixture is covering the other half of dough, stretched in the same way. Two layers of dough are connected by twisting the top layer over the bottom, inward (toward baking tray). The upper crust with a fork to stab at a couple of places that can come out of steam.
Steamer is baked for 20 minutes at 200 ° C. In Poljica, Steamer is baked in a hearth, the sheet, and covered with embers. Baked when flushed. After removing from the oven, is additionally coated with olive oil to which was added garlic.
