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Do you love homemade pancakes and want to indulge in them even during Lent? This potato pancake with garlic mujdei is exactly what you are looking for. It is hearty, fragrant, simple and tasty for the whole family. And what is best – the recipe is completely unpretentious and you can do it even without much experience.
🟠 Ingredients
For the dough:
500 g plain flour
300 ml lukewarm water
25 g fresh yeast (or 1 sachet of dried)
2 teaspoons salt
1 teaspoon sugar
For the filling:
1 kg potatoes
6–7 tablespoons oil
Salt to taste
Pepper
For the garlic mujdei:
5–6 cloves of garlic
4 teaspoons oil
Salt
Pepper
1 teaspoon sweet paprika
A little water for dilution
For frying:
Oil as needed
🟡 Preparation process
- Dough
🔸 Activating the yeast:
Pour about 100 ml of lukewarm water into a small bowl, add sugar and crumbled yeast. Let stand for a few minutes until it starts to foam.
🔸 Making the dough:
Pour the flour and salt into a larger bowl. Add the yeast and the rest of the water. Knead until the dough is smooth, elastic and non-sticky. Let rise for at least 1 hour in a warm place.
- Potato filling
🔸 Cooking the potatoes:
Peel the potatoes, cut them into cubes and cook until soft (about 20 minutes).
🔸 Preparing the puree:
Drain the boiled potatoes and mash them. Add oil, salt and pepper. The filling should be creamy, well-seasoned and slightly spicy.
- Shaping the pancakes
🔸 Dividing the dough:
Transfer the risen dough to a floured table and divide it into 8 equal parts.
🔸 Rolling out:
Roll out each part as thinly as possible – but be careful not to tear it.
🔸 Filling:
Put about 2 tablespoons of potato filling on half of the pancake. Cover with the other half and press the edges with your fingers.
🔸 Frying:
Heat the oil in a deep pan to a depth of about one finger. Fry the pancakes on both sides until golden brown and crispy. If they puff up during frying, pierce them with a fork.
- Mujdei – garlic sauce
🔸 Crush the garlic into a paste.
🔸 Add oil drop by drop until a thick mixture is formed (like mayonnaise).
🔸 Season with salt, pepper and paprika.
🔸 Thin with a little water according to the desired consistency.
🟠 5. Serving
Serve the hot and crispy potato pancakes with garlic mujdei. The result is a flavor combination that is irresistible – crispy, soft, fragrant and perfectly seasoned.
🟡 Useful tips
You can also add herbs to the filling – thyme or rosemary will add a beautiful aroma.
The thinner you roll the pancake, the crispier it will be.
Frying in a cast iron pan will give the pancake a more intense flavor and beautiful color.