This is my aunt's recipe, an adaptation of a Transylvanian dish made usually with mountain spinach (Atriplex hortensis) or green onion.
Here the filling is made with curly dock (Rumex crispus) -- a plant used mostly in Oltenian dishes --, and a touch of dill.
In the spring the same dish is made with a combo of curly dock, green onion, and dill; in wintertime greenhouse spinach and dill are used.
Ingredients for the dough:
- 600 g/20 oz flour
- 100 g/3 oz lard or margarine
- 25 g/1 oz yeast
- 1 egg
- 1 tsp salt
Ingredients for the filling:
- 600 g/20 oz curly dock
- 50 g/2 oz dill
- 400g/14 oz telemea cheese
- 2 eggs
We started by picking the curly dock (the larger leaves shown here)...
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