Soparnik
Soparnik is a legendary dish originating from the Dalmatia region of Croatia, a culinary heritage that is even recognized as an Intangible Cultural Heritage, which is served 100% plant-based! A layered flat cake consisting of a simple, thin, crispy flour dough, filled with sautéed fresh beetroot, onions, and fragrant spices, then baked until perfectly cooked. The taste is so simple yet very alluring, a combination of crispy skin texture with soft, savory and naturally fresh filling from vegetables. This dish is special because it teaches the beauty of the simplicity of folk cooking, while maintaining the original taste of the ingredients and being a symbol of togetherness that has been passed down from generation to generation.
Shared by Kretszki
Time
50 min
Serves
4
Difficulty
medium
🛒 Ingredients
- #Skin ingredients;
- 300 grams of all-purpose flour
- 150 to 170 ml warm water
- 2 to 3 tablespoons of extra virgin olive oil
- A pinch of salt
- #filling ingredients:
- 500 grams of fresh bay leaves (only the leaves, remove the hard stems), wash thoroughly
- Two medium sized onions, finely chopped
- 2 cloves garlic, finely chopped
- 3 to 4 tablespoons olive oil
- Salt, black pepper and a little dried/fresh parsley to taste
👩🍳 Instructions
- 1
Make the skin: mix flour, salt, oil and pour in water slowly while kneading until the dough is smooth, elastic and not sticky. Let it sit covered with a cloth for 20 minutes to allow the dough to relax.
- 2
Make the filling: boil the beetroot leaves briefly until wilted, drain and squeeze vigorously to remove the water, then roughly chop. Saute the onions and garlic until fragrant, add the beetroot, season with salt and pepper, cook briefly then remove from heat and let cool.
- 3
Divide the dough into two equal portions. Roll each portion out as thinly as possible, forming a round or rectangular sheet, as desired.
- 4
Place one sheet of dough on a baking sheet or baking stone, spread the filling evenly over it, leaving a small edge to seal it tightly.
- 5
Cover with the second sheet of dough, press the edges together and pinch to prevent the filling from escaping. Prick the surface with a fork to allow steam to escape during baking.
- 6
Bake in a hot oven at 200°C for 20 to 25 minutes until the surface is a beautiful golden color. Remove from heat, brush with a little more olive oil, cut into triangles or squares, and serve warm. Your delicious meal is ready to be enjoyed!