Dobrudja Pies

A province situated between the Danube and the Black Sea, Dobrudja boasts a kind of cuisine with powerful Oriental influences owing to the Turkish and Tatar community living there. Today, we’ll bring you the recipe of a pie specific to Dobruja and a recipe of shuberek, cooked by the Turkish and Tatar community.

Ștefan Baciu, 17.09.2017, 13:58

The pie can have a sweet or salty filling and it consists of sheets that can also be twisted around the filling; the filling can also be put on top the dough sheets that are hand creased. You need at least half a kilo of sweet or salty cheese, mainly mutton cheese, 6 eggs and of course, thin pastry sheets. Always bake the Dobrudja pie in a round tray. Mix half a kilo of sweet or salty cheese with three eggs. Put the filling on the dough sheet greased with a little bit of oil and then roll it in the shape of a sausage. Put the rolls in the tray spiral wise from its edge to its middle. Bake the pie in the oven for about a quarter of an hour until it gets nice and brown. Then pour on it half a kilo of thick yogurt mixed with 3 eggs. Leave the tray in the oven for another 20 minutes and then serve the pie right away either with a glass of yogurt, or a glass of wine if you baked a salty cheese pie.

Shuberek is a mutton or beef pie specific to Dobrudja. You need flour for the dough, minced meat, a few onions, cooking oil, pepper, salt and a little bit of peppermint. Knead the dough with flour and some water, gradually adding salt and flour. Roll out the dough into thin pastry sheets. In a bowl mix the minced meat, chopped opinions and add pepper and peppermint. Put the filling on half a sheet and cover it with the other half of sheet. Press the pastry on its edges and fry the shuberek in hot cooking oil. Enjoy!