Placinta

peacecorps.gov

Amy Jo

subheading: Dough:

1 cup buttermilk

1 cup milk

1 egg

3 tablespoons vegetable oil

1 teaspoon baking powder

½ teaspoon salt

1 ½ teaspoons baking soda

4 cups all-purpose flour, plus more for dusting

½ cup vegetable oil, for frying

subheading: Cheese Filling:

2 cups ricotta cheese

1 egg

1 sprig dill, chopped

salt and pepper to taste

Mix all ingredients together.

subheading: Potato Filling:

3 cups water

4 cups peeled potatoes, peeled

2 cups onions, chopped

salt and pepper to taste

Boil water, potatoes, and onions. Cook until fork tender. Mash and season with salt and pepper. Let cool completely before assembling placinta.

subheading: Cabbage Filling:

2 cups shredded cabbage

2 cups chopped onion

salt and pepper to salt

1 tablespoon vegetable oil

Heat oil in skillet over medium heat. Sauté cabbage and onion until limp. Season with salt and pepper. Let cool completely before assembling placinta.

subheading: Apple Filling:

4 tart apples, peeled and grated

¼ cup sugar

1 tablespoon vegetable oil

½ teaspoon cinnamon

Heat oil in skillet over medium heat. Mix apples, sugar, and cinnamon. Sauté apple mixture until soft. Let cool completely before assembling placinta.

subheading: Cherry Filling:

1 pound sour cherries, pitted (or 1 can cherry pie filling)

¾ cup sugar

Mix cherries and sugar together.

subheading: Pumpkin Filling:

2 cups canned pumpkin

2 tablespoons butter, melted

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

½ teaspoon ground ginger

½ teaspoon ground nutmeg

Mix all ingredients together.

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