Pashtida

Category: Bakery products
Pashtida

Ingredients

sour cream 1 glass
mayonnaise 0.5 cups
flour 1 glass
egg 4 things.
baking powder 1 tsp
salt pinch
chicken liver 300 g
onion 2 pcs.
parsley 1 bundle
grated cheese 50 g

Cooking method

  • A friend came from a vacation she spent in Israel and for our meeting she prepared a national Jewish dish, pashtida.
  • I slightly modified the recipe, instead of a glass of sour cream, she had half a glass of sour cream and yogurt, and this is what happened:
  • Pashtida

  • Beat eggs with a pinch of salt, add sour cream, mayonnaise, flour with baking powder. You will get a batter. Boil the chicken liver, cut into pieces and fry in butter with onions, salt, add spices to taste (in my case, coriander and allspice), finely chopped parsley.
  • Grease the bottom of the multicooker saucepan, pour out half of the dough, lay out the filling (and the filling can be whatever) and pour the remaining dough.
  • Sprinkle with grated cheese on top.
  • It is best served warm, but also delicious cold.

Time for preparing:

40 minutes

Cooking program:

multi-cook

celfh
Val, a very interesting recipe, bookmarked.
And immediately the question: is it necessary to boil the liver? It seems to me that it is enough just to fry ...
Val
celfh, thank you, I think that you can, of course, just fry, but it seems to me that in this case the liver will absorb more fat, and I try to minimize cooking in fried form, if I fry, then slightly, a little - slightly golden brown and with very little oil. In the original recipe, the liver was just boiled, but green onions were added there, I didn't have it this morning and I went the other way ...
Caprice
Pashtida is a casserole in Hebrew. This is the name for all types of casseroles. Pashtidot (so in the plural, with the stress on the last syllable) comes from different ingredients. There are also sweet ones.
Val
Exactly, she, dear! When I posted the recipe, I looked through the rest of the laid out recipes in this section in detail and, seeing Tanyulin "Jellied Pie with Chicken and Potatoes", I wanted to delete my recipe, but ... all the same, Tanyulin looks more like a pie, and this option is a real casserole both in appearance and in taste. By the way, the last piece of pashti was just eaten, and I liked it more when cold, and as a conclusion - I will do it more than once: very tasty !!!
Caprice
Quote: Val

I wanted to delete my recipe
What for??? Any delicious recipe has a place to be
Vladislav
VaI, please tell me, but in a glass form or in another and in the oven - will it be possible to bake? A very interesting recipe - I really want to cook it !!!! Already in the bookmarks !!!!
Val
Vladislav, of course you can, like any other casserole. A friend did just in the oven in an ordinary form, but now I just started to like the result (splendor, softness) in the cartoon more, and the heat has gone, once again you won't turn on the oven

Caprice, thanks for the support
Vladislav
Val, THANK YOU VERY MUCH for your reply! I understand that a multicooker cannot be compared to an oven, but so far there is no multi! That's it, I'm cooking tomorrow !!!! Delicious, I feel !!!!!!
Tanyulya
Val, thank you very much Pashtida (casserole), I will definitely try.
Val
Vladislav and Tanyulya, I really hope that you will like it as well as me
Vladislav
Val, I made pashtida today - it’s crazy, how delicious !!!!!!!!!! I baked in a glass form in the oven at 180 degrees, for about 45 minutes, sprinkled with grated cheese 5 minutes before the end and covered with foil - the pashti is amazingly beautiful and incomparable in taste! THANKS I can imagine how delicious it will be with mushroom filling!
Val
Vladislav, I am glad that everything worked out for you and you liked it !!! I also want to try with other fillings, such as cabbage
Vladislav
And cold pashtida "froze", cut into slices and taste different - awesome recipe !!!!!!!!! I want to cook and cook
medoff
Thank you for a simple, and most importantly, a delicious and very high-calorie recipe. I cooked in a cuckoo 0821, everything worked out, although the operating experience of my assistant is just over a month. Thank you for posting proven recipes on the forum, as it saves time. I also, like you from Nikolaev, have friends who live in Israel. I'll ask them if they cook such a dish at home.
Val
Quote: medoff

Thank you for a simple, and most importantly, a delicious and very high-calorie recipe. I cooked in a cuckoo 0821, everything worked out, although the operating experience of my assistant is just over a month. Thank you for posting proven recipes on the forum, as it saves time. I also, like you from Nikolaev, have friends who live in Israel. I'll ask them if they cook such a dish at home.

Hello fellow countryman and welcome to our warm company !!! Indeed, here on the forum, you can find any detailed recipe that meets your tastes and preferences, and if you have any questions about its preparation, they will always be happy to help you. And congratulations on purchasing the 0821 cuckoo! I also saw it on sale and would not refuse to have it too
medoff

Thank you Val for the kind words, I visit the site every day, because in March of this year I bought a bakery, then I wanted to buy an MV too. There is a lot of interesting information and tips for preparing pastries and other culinary dishes. I bought my cuckoo in TECHNOPOLIS for 1235 gr. with 5 percent discount. Over time, maybe I'll post some interesting recipe.
alinysik

And immediately the question: is it necessary to boil the liver? It seems to me that it is enough just to fry ...

Hello! Yesterday I just made a new dish from the liver for myself - it is recommended to cut it and pour it over with boiling water: in the cut, blood comes out of the liver and the product is PURE for further processing
Val
alinysik, actually, I know that the liver is doused with boiling water in order to make it easier to remove the film (although I don't do that, it can be removed so well), but the boiling water itself "curls up" the blood itself.
Margushka
and sour cream so much interest you need to take ??
Val
Margushka, in principle, you can take any percentage of fat, but I prefer to use 15% sour cream for the test, without vegetable fats and thickeners
Margushka
Baked !!!!!!! I had to bake 2 times in a row - the family required an addition !!! Thank you so much for the recipe !!!
Val
Margushka, you are welcome! I am glad that you and your family liked the casserole! By the way, you reminded me of her, for some reason I haven't baked her for a long time

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