Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, batsaria from ioannina. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Great recipe for Batsaria from Ioannina. Ioannina and Epirus in general, are renown for their pies. Batsaria is a pie that is made with cornmeal, various wild greens, flour and.
Batsaria from Ioannina is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Batsaria from Ioannina is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have batsaria from ioannina using 15 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Batsaria from Ioannina:
- Prepare For the dough
- Prepare 1/2 kg cornmeal
- Get 1 egg
- Make ready 250 ml milk (and a little more milk)
- Prepare olive oil
- Prepare For the filling
- Prepare 1 kg various greens (spinach, Mediterranean hartwort, chard)
- Get 1/2 bunch dill
- Take 1/2 bunch chervil
- Take 1 bunch spring onions
- Prepare 1 dry onion
- Prepare 1/2 cup sour trahana
- Take 1/2 kg feta cheese
- Prepare olive oil
- Make ready coarse salt
Add the dry onion, finely chopped. Ioannina and Epirus in general, are renown for their pies. My Account / Sign in; Account-English. Ioannina and Epirus in general, are renown for their pies.
Steps to make Batsaria from Ioannina:
- Wash the greens thoroughly and cut them into medium to large pieces.
- Add coarse salt and rub them (squeeze them using your hands so that the liquids are drained and they get more tender).
- Cut the spring onions into rings and add them to the greens.
- Add the dry onion, finely chopped.
- Chop the herbs and add them.
- Add a little bit of olive oil.
- Continue with the feta cheese, roughly broken with your hands into small chunks and the trahana.
- Mix all the ingredients well and set them aside.
- Prepare the dough. Put the corn meal in a small tray, add the egg, a little bit of salt and gradually, the milk. The dough should be firm, not crumbly or runny.
- Oil a round baking tray (in my village, we call it "sini") with a diameter of about 35 cm.
- Spread 3/4 of the dough in the baking tray with your hand and press so that it is evenly distributed and covers the walls of the baking tray. Make sure that it has the same thickness all around.
- Spread the filling on top of the dough making sure that it gets everywhere and press lightly with your hand.
- Add milk to the rest of the dough that you kept, as much as you need so that you get a runny batter.
- Scoop handfuls of the batter and sprinkle the pie so that you cover the top almost completely.
- Sprinkle with a little oil and bake in a preheated oven at 180ο C for about an hour, until golden brown.
Batsaria is a pie that is made with cornmeal, various wild greens, flour and milk. but let's see it in detail! Being the Galley Kat that I am, that is, always trying to find recipes that can be reproduced in our little boat galley, I have been on the hunt for more hearty tasty dishes that can be cooked in my Omnia stove top oven. Xydia you will be transported into a world of mouth savouring flavours and fine wines. A few months ago, I really was craving spanakopita. Our local store did not have phyllo dough week after week.
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