Buns "Kashkavalki with savory"

Category: Bakery products
Buns Kashkavalka with savory

Ingredients

Dough:
Bread flour 4 tbsp.
Milk 280 ml
Salt 1 tsp
Sugar 1 tbsp. l.
Butter 25 g
Live yeast 25 g
Pressed garlic
(fresh frozen)
1 cube
Filling:
Kashkaval cheese 100 g
Savory (Zaatar) 1 tbsp. l.

Cooking method

  • • Dissolve yeast and 1 liter of sugar in warm milk.
  • • Leave everything for 10 minutes until a cap forms.
  • • Pour the dough into a bucket x \ n. Add melted butter, flour, salt and thawed garlic. Switch on the "Dough" program.
  • • During this time, rub the kashkaval.
  • • Roll out the finished dough into a rectangle about 20x30 cm.
  • • Spread the filling evenly, sprinkle over the pastry and form a tight roll.
  • • Cut into buns, about 3-4 cm wide.
  • • Line a baking sheet with baking paper and place the buns with the edge down.
  • • Tuck the edges of the buns down.
  • • Cover the rollers and leave for another 20 minutes.
  • • Sprinkle with finely grated cabbage soup.
  • Advice:
  • ** Kashkaval can be replaced with Vitosha or Emental.
  • The dough was rolled out on a greased table, almost without flour.
  • Kashkavalka dough:
  • Buns Kashkavalka with savory
  • Additional photos:
  • Buns Kashkavalka with savory
  • Buns Kashkavalka with savory
  • Buns Kashkavalka with savory

The dish is designed for

a good 15 kashkavalok.

Time for preparing:

about 15-20 minutes (depending on your stove).

Cooking program:

Bake in a preheated oven at 200 C

Note

The original recipe is here:
https://Mcooker-enn.tomathouse.com/fo...RTS/bread_co/recipe_9.php

I changed the recipe a little, first of all I halved the volume. But, friends, if you make 1 kg of flour, then you definitely won't be mistaken! The dough is plump and tender! The spirit is not transferable! It seems to me that this recipe will become a favorite in my family.

Similar recipes


Buns (Gasha)

Buns Kashkavalka with savory

Celestine
Kashkavalki - it's good, it's delicious, probably (I want to try), but what kind of cheese is it? What can replace it? I saw, but maybe there is still some cheese, cat. I heard the name.
Gypsy
They write that it is possible to replace cheese with Emmental, Cheddar .. something else. Finally, as I understand now, you can replace any good yellow cheese.

And here's what I made of this test:
idea from here: Buns Kashkavalka with savory

For the filling, stewed-fried red bulg was used. pepper and onions, and grated kashkaval cheese. The filling is sprinkled with black paprika. pepper and dry. garlic. Everything is packed in a rubber (silikon? I have it black as car tires) cupcake mold. Sprinkled on top with either paprika or zaatar.

Buns Kashkavalka with savory
Gypsy
Quote: natalka

But I have a question about the title. In your version there are casseroles with thyme, and in the original recipe - casseroles with thyme. As far as I know (friends of my parents are from Bulgaria) thyme and thyme are different things. Or is it not?
Puzzled .. went double-checked:

Bulgarian: Chubritsa

Latin: Satureja hortensis

Russian: garden savory

🔗 :

Thyme
("zaatar")
The oldest cult plant. All peoples had a custom of sacrificing thyme to the gods: they usually burned it in temples or on altars. This herb, also called savory, savory, incense, has a unique aroma. The culinary uses fresh and dried stems and leaves. Thyme is a great seasoning for all legume dishes. It is used for making mushrooms, cutlets and steaks, as well as salads, sauces and marinades.
natalka
The fact of the matter is that both are in pure form. I also have mixtures with Bulgarian chymbritsa because my mother is very in love with her and says that there is nothing to replace her with. And her Bulgarian friends even brought seedlings to Russia to grow here themselves. If it was the same thyme, why bother so much? By the way, my mother said that even the leaves of the chubritsa are different.I can neither confirm nor deny this because I saw everything only in the form of dry scrap.
Gypsy
natalka, I can’t help you with anything else, since I didn’t grow thyme and was not in Bulgaria, I didn’t see them either. I can only show pictures.
Bulgarian thyme:
🔗
The Russian page of this weed is absent, but the names, I mean the Latin, they have the same - Satureja
🔗

Also, as an option, if the herbs are purchased, then it is not a fact that they poured exactly what is written on the bottle.
-----------------
Ooo what I found:
🔗
Thyme, thyme (Latin Thymus)
-----
It means that I was misled on tnuva

natalka, most likely you are right. Since I have thyme and this
completely different grass!
natalka
So I looked about the thyme (creeping thyme) and found out that they with the thyme (the savory is probably also somewhere nearby) are from the same family Lamiaceae, and then (I got confused in the proximity of their relationship), apparently, each went its own way. This is where the differences began.
But I think that all this confusion will ultimately not really affect the taste, but will only make the recipe richer due to the variety of herbs.
Gypsy
No, no, these are completely different herbs! I use Zaatar. Seeing the text on Tnuva, I thought it was thyme. That is, they clearly have errors in the text there. Zaatar is savory, and Thyme, it is also thyme according to the local Koranite. I have both of these herbs, they are different and the Latin names are different:

Thymus thyme (genus)
...
Thymus serpyllum creeping thyme, thyme, Bogorodskaya grass
...
Thymus vulgaris common thyme

Satureja hortensis garden savory
...
Satureja montana mountain savory
Gypsy
The family may be one, but they look and smell differently
Sprinkle better Bulgarian grass, 100%
Gypsy
Natalka, do not confuse, do not confuse! We have already disassembled these herbs. Read above. The Bulgarian name remains as it was. The Russian name is also garden savory. Israeli Zaatar. The Latin name for this herb is Satureja hortensis
All?
Let's leave thyme (aka thyme) alone, it does not participate in buns.You'd better put it in mushrooms

I already wrote to tnuva, I hope they will correct the information about the seasonings, and there will be no more confusion among people.
natalka
Quote: Celestine

kashkavalka - it's good, it's delicious, probably (I want to try), but what kind of cheese is it? What can replace it? I saw, but maybe there is still some cheese, cat. I heard the name.
While on vacation in Bulgaria (5-6 years ago), I realized that this is the name of their local cheese, something in between Adyghe and Suluguni. In short, wet homemade cheese.
Gypsy
natalka, I thought I gave out enough information.
Tarawa alone - Satureja hortensis... In order not to be confused in the names of different languages, botanists have a classification in Latin. This is an international introduction. Then you can translate the name into any languages.
If you still don't believe, here's a page from the same site from where the recipe for kashkavalok was taken:
🔗
Buns Kashkavalka with savory Chubritsa
/ Satureja hortensis L. /

• Clonchet and listata and sa are suitable for feeding from bream and gingival fasula, when feeding for liver mesa, zelenchuci and sarmi with oriz, etc.

• Street chubritsa is a delicious addition to pasta and sandwiches with butter.

• Main photography on balgarskat sharena sol.

• Attach it to the sausage and aromatirane to the siren.
natalka
You somehow imperceptibly switched to savory and I did not immediately understand why. Now I typed the Latin name of the thyme in a search engine and made sure that it is our savory, but the thyme is already different, but the family is still the same.

CHABER GARDEN / SATUREJA HORTENSIS /

Botanical name: Satureja hortensis.
Synonyms: Satureia hortensis, Calamintha hortensis.
Family: Lamb (Laminaceae) or labiatae.
Description: An annual herb up to 45 centimeters high with straight hairy stems, thin leaves and small, lavender flowers.
Color: Yellow or brown liquid with a strong characteristic odor with balsamic notes.
Aroma: Spicy, reminiscent of pepper: Savory is also called pepper herb, as in the past it was often used as a substitute for expensive peppers.
Taste: pleasant, burning.
Production method: Aromatic oil is obtained by steam distillation from a dried plant. The resin is isolated by extraction with solvents. From 125-550 kg of raw materials, 1 liter of oil is obtained.
Plant Part Used: Whole Plant.
Growing area: Savory is native to the eastern Mediterranean and Black Sea regions. It was well known even to the ancient Greeks and Romans. Already in the 9th century, monks brought it to Central Europe.
Now native to Europe, naturalized in North America. It is widely cultivated in many countries, including Spain, France, Yugoslavia and the USA.
Other species: A close relative of thyme with similar properties. See Savory mountain.
Class:
Characteristics: Aromatic oil is a colorless or pale yellow liquid with a strong, fresh herbal aroma.
Chemical composition: Carvacrol, Pinene, Cymin, Camphene, Limonene, Pellandrene, Borneol, Thymol, Phenol, Cymene, etc.

THYME (THYME CREEPING)
- Thymus L. (the name of this plant, possibly from the ancient Egyptian tham - the name of a fragrant plant). Herbs and half-shrubs from the Labiate family - Lamiaceae (Labiatae). Plant taxonomy is difficult and different specialists disagree about the size of the species.
Celestine
Quote: natalka

While on vacation in Bulgaria (5-6 years ago), I realized that this is the name of their local cheese, something in between Adyghe and Suluguni. In short, wet homemade cheese.

Everything, now I understand it, I guessed it judging by the "Kawalkas". clearly not hard cheese.
Thank you for the clarification.
Gypsy
It's not soft, but it's not hard either. Something in between. In another topic (tomato bread), I showed a photo of kashkaval cheese, which is on the Russian market. So here it is yellow. I buy local Israeli sheep and goat cheese, which, I would say, is closer to white.
Buns Kashkavalka with savory
I will not argue strongly, but the more I read Bolg. recipes, the more I am inclined to believe that the word "kashkaval" means some kind of general type of cheese. There are recipes where they write Kashkaval Cheder, Kashkaval Vitosh etc.
Then on the site where there is a Russian-Bulgarian dictionary. The Russian word "cheese" is translated into Bulgarian as "kashkaval" and "sirene". I suspect "siren" is soft cheeses, and "kashkaval" is hard.
natalka
It is on our market that "kashkaval" cheese is presented as a certain sort of a fairly standard cheese of medium hardness, but in Bulgaria, judging by what I saw, all cheeses were called that. Maybe I got the impression that this is a soft cheese, because there are just a lot of them on their market? Actually, any melting cheese will go into such a recipe, it will just taste slightly different. I think nothing terrible will happen from such a replacement.
Here's what I found!
🔗
Tanta
I was also carried away by the search for truth ...
All my life my relatives have been collecting thyme on the bank of the village pond, and last year they sowed garden savory (for testing). There is, of course, a difference. Thyme is a small herb (5-10cm), delicate taste and smell. Savory is a tall herb (20-60cm) with a more pronounced spicy taste.
Chubritsa (Satureja hortensis), judging by the link, is the same as garden savory. 🔗
So,
Thyme, aka creeping thyme (Thymus serpyllum):
🔗
CHABER, aka CHUBRITSA (Satureja bortensis L)
🔗
🔗
You can, of course, replace savory with thyme, but you will hardly feel it there.

A kashkaval - cheese in general.
The page with the original says:
** Kashkavalt can be a type of Vitosha or Yemental. Brashnoto e type 500.

That is, you take Emmental - you won't be mistaken for sure.
Gypsy
Buns Kashkavalka with savory
With zaatar and Kashkaval cheese (in Israel it is a type of cheese).
IRR
and me with regular cheese - like Dutch and nicho - yummy
Buns Kashkavalka with savory Buns Kashkavalka with savory

sorry gypsy girl, a little in Japanese did not work - the hand trembled. But for today there is still.
Gypsy
IRR, beauty and deliciousness! Yesterday I made a full portion and burned them a little .. I decided to brown it with the top ten .. in short, it’s better not to go far from the oven at such moments.
LiudmiLka
In Moldova, kashkaval is a soft sheep's cheese. And since the Bulgarian and Romanian cuisine

Fresh mushrooms, both cultivated champignons and a variety of wild mushrooms, occupy an important place in Romanian cuisine.
An integral dish of Romanian cuisine is mamalyga (a kind of porridge made from corn grits), which is also used as an independent dish.
served with butter, cottage cheese, sour cream and various cheeses, and as a side dish for meat dishes, replacing bread.
The fatty base of modern Romanian cuisine is refined vegetable oil, but for many meat recipes it is used
and butter and pork fat.
In Romanian cooking, table wine vinegar and table wines, white and red, are widely used.

are Balkan, then I dare to suggest that in Bulgaria it is also sheep's cheese. Only it is made using a different technology, unlike feta cheese.

As for herbs, we also use two types of thyme:
1. common thyme - garden savory (Moldavian chimbra)
2. creeping thyme - common thyme (in Moldavian chimbrishor)
Gypsy
We sell goat and sheep cheese Kashkaval.
Oksanna
Buns Kashkavalka with savory

This is what you need?
Buns Kashkavalka with savory

I also saw such a seasoning on the market, but had doubts and did not buy it. The word zaatar is not familiar to anyone at all)

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers