Placindy

Dough:

350 g flour

180 – 200 ml water

½ table spoon of vegetable oil

Stuffing:

200 g farmer cheese  

100 g brinza/goat cheese

1 egg

Salt to taste

Green onions, dill or parsley

Vegetable oil for frying

Mix flour and water and add vegetable oil. Knead the dough for couple minutes, cover and leave it for 10-15 minutes.

Knead it again for 7-10 minutes until it has a smooth, yet firm, consistency.

Put it in a plastic container and place into a bowl with hot water for 22-30 minutes. 

For stuffing: mix farmer cheese and goat cheese, add 1 egg and mix everything together. Add chopped onions, herbs, and salt.

Oil the surface of the table and your hands, don’t add anymore flour. Roll the dough into a long log and cut into 5 equal pieces.

Knead each piece and roll out into a small circle that would fit a plate. Dash a bit of vegetable oil on the plate, put the rolled out dough, dash some oil on it, put next piece, etc. Let it stay for 10-15 minutes.

Take first piece and roll it out a bit, then stretch with your hands until it becomes almost as thin as paper. Don’t worry if you get a couple holes in it.

Dash its surface with some more oil and fold it as an envelope. Put the stuffing on it and fold again.

Heat 2 tablespoons of vegetable oil in a skillet and fry each side for 3-4 minutes.