Monday, April 8, 2013

Blinchiki Stuffed with Meat

This appetizer is common in Georgian cuisine and is also popular in other Eastern European countries.  I'm not sure of the origin of blinchiki aka blini aka blintzes, or why in Georgia we called it Sultan's blinchiki. Anyhow, blinchiki refers to the type of dough that will be stuffed and is similar to that of a crepe.

Blinchiki (dough)
  • 2 cups of water
  • 2 eggs
  • Pinch of salt
  • Flour
  • 1tbs olive oil
  • 1 pound of ground or mix of pork, beef, or veal
  • 1 whole onion
  • Parsley
  • Olive oil
  • Black pepper 
  • Salt
Blinchiki: Mix eggs and water together. Add pinch of salt, then slowly add flour so that consistency is like a butter milk or lighter.  Add hot olive oil to the mixture and mix it very fast to avoid flour clogs.

Use a nonstick pan on medium to high heat. Poor 1/3 cup of blinchiki batter to cover the bottom of the pan then poor the excess batter back into the batter bowl (Figure 1). It takes about a minute for the dough to turn golden brown on one side. Carefully remove the dough and start your next one.

Figure 1: Preparing blinchiki.

Filling: Cook the ground meat in a covered pan with a little water. In a separate pan, saute the onions in olive oil and then add the cooked meat and saute together for about 5 minutes. Add salt and black pepper to taste. Last, add the minced parsley. Now you are ready to start stuffing and wrapping the blinchiki.

Take the cooked (golden) side of the blinchiki and add 1tbs full of stuffing and start wrapping.  After you are finished you can save them in the refrigerator or in the freezer (Figure 2). When ready to serve, pan fry each side till golden.

Figure 2: Stuffing and pan frying the blinchiki.

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