March 3, 2024

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David Atherton’s recipe for sweet potato sirenki | Food items

Soups can be slurped merely on their possess, but I appreciate obtaining some thing to dunk. A loaf of fresh new bread is best, but when you are rustling up a speedy soup, you want a quick substitute. The Bulgarian term sirenki fundamentally interprets to “something with cheese” and is quite very similar to a cheese scone. You can whip up a batch swiftly once your soup is simmering and you’ll have you a great soup accompaniment. Sirene is a white brined cheese extremely popular in Bulgaria. It is typically stocked in japanese European or Turkish foodstuff merchants, but it is similar to Greek feta cheese, which can be used as an alternative. Bulgarian yoghurt is planet renowned and for this recipe you want a reside yogurt to make certain you have the lactic acid germs to present an acidic mix for the bicarb to increase.

Will make 10
100g sweet potato
100g reside purely natural yoghurt
300g basic flour
2 tsp bicarbonate of soda
½ tsp wonderful salt
1 tsp mustard powder
200g sirene (or feta) cheese
Paprika to dust right before baking

Peel, chop and boil the sweet potato for 10 minutes.

Warmth the oven to 200C/180C (fan)/400F/fuel mark 6.

Drain and blitz the sweet potato and yoghurt with a hand blender till clean.

Set the flour, bicarb, salt and mustard powder in a mixing bowl. Crumble the cheese and add to the bowl, then toss everything with each other.

Pour more than the sweet potato yoghurt blend and bring together to a gentle dough.

Roll out the dough on a lightly-floured area right until 2cm thick. Slice in any designs you want and spot on a lined baking tray. Finally, dust with the paprika.

Bake for 17 minutes (or until nicely golden).

Enable to cool a minor and then eat fresh with soup.