Authentic Rhodopean patatnik from grandma's kitchen
If you love traditional Rhodope specialties, be sure to try the aromatic authentic Rhodopean leg, the crispy Rhodopean patatnik with hand-rolled crusts, and the juicy Rhodopean wedge for more taste of the mountain.
Ingredients · Servings 6
- potatoes - 1.2 kg
- cow's cheese - 200 g
- eggs - 3 pcs.
- onion - 1 head
- butter - 50 g
- oil - 3 tbsp.
- dried mint - 1 tsp.
- salt - 1 tsp.
- black pepper - 1/2 tsp.
Method · 1 h 5 min
- Peel the potatoes, wash them well and grate them on a coarse grater. For authentic Rhodope patatnik, it is important that the potatoes remain juicy but not watery, so the grated mixture is left for 5 minutes and gently drained with your hands.
- Grate or chop the onion very finely. This way, it is evenly distributed in the potato mixture and adds sweetness without being felt as large pieces.
- In a large bowl, mix the grated potatoes, onion, crumbled cow's cheese, and eggs. Add the mint, black pepper, and salt. The amount of salt depends on the saltiness of the cheese so that the patatnik does not become too salty.
- Stir the mixture well until the eggs cover all the potatoes. This will create a thick potato base that holds its shape and does not spill freely.
- Heat a wide, heavy-bottomed frying pan over medium heat for 2 minutes. Add the oil and half of the butter. The fat should cover the bottom to form a delicious golden crust.
- Pour the potato mixture into the pan and level it with a spoon. Press down lightly to make the patatnik even and dense. Bake over low to medium heat for about 18-20 minutes, until the underside is nicely browned.
- When the edges begin to separate from the pan, the patatnik is turned over using a large flat plate or lid. The pan is covered, carefully turned over, and then the patatnik is slid back into the pan, uncooked side down.
- Add the remaining oil to the edge of the pan. Bake the patatnik for another 15-18 minutes over medium heat, until the second side is golden brown and the middle is firm. If it burns quickly, reduce the heat.
- Check for doneness by inserting a knife into the middle. If it comes out without any raw potato mixture, the Rhodope patatnik is ready. After removing from the heat, let it rest for 5-10 minutes to make it easier to cut.
- The patatnik is served warm, cut into triangular pieces. It goes well with cold yogurt, ayran or fresh salad. The remaining pieces can be stored in the refrigerator for up to 2 days and heated in a dry frying pan for a few minutes.
