Soparnik
The soparnik (plural: soparnici ) is a usually hearty covered chard cake. Other names are Soparnjak , Zeljanik or Uljenjak . It is the most famous specialty of the central Dalmatian region of Poljica between Split and Omiš . The season for the dish used to be the colder times of the year, when older, sweeter Swiss chard was available.
Basically it is a very simple dish made from common ingredients from the area: Swiss chard with onions and parsley between two layers of the simplest dough . The numerous local variants also include sweet ones, for example with nuts, dried fruits or caramel .
history
The recipe probably comes from the Turkish era (15th to 19th centuries). It is said in the region that it is the archetype of Italian pizza that the Romans introduced to Italy. It was meanwhile common as poor people's food and as a fasting food . Today it is used as a cultural trademark and is increasingly being offered at markets and restaurants, and can be found at festivals and events. Since 2005 (2003?) There has been a dedicated Soparnik festival in the municipality of Dugi Rat . There is an association for “Poljički soparnik” (“Udruga 'Poljički soparnik'”). Soparnik has been declared a protected intangible cultural heritage of Croatia by the Croatian Ministry of Culture in cooperation with the association .
preparation
The chard leaves are cleaned with water and dried very well to prevent the thin dough from becoming damp. To do this, they are spread out overnight, for example, and a little flour may be added to the filling later. If necessary, the chard is freed from stalk parts and cut into strips. Then chopped onions, parsley, olive oil and salt are mixed in.
The dough is kneaded together from flour , a little salt , a little olive oil and water as required. It is divided into two equal parts and left to rest for a while.
The first part is then curled into a very thin (2 to 3 millimeters), circular layer on a floured board. This is filled with filling except for a narrow edge. The other half of the dough is pulled out into the cake topper in the same way. It is then wrapped around the corrugated wood and rolled over the rest of the cake. The slightly protruding layers of dough are rolled up to form a wreath-like edge. To simplify the delicate transfer to the baking place, the cake may be sprinkled with (corn) semolina as a separating agent before it is overturned.
Traditionally, Soparnik is baked on a well-preheated fireplace, the Komin , directly covered with embers . At the latest when the top layer bulges due to the steam pressure of the boiling filling, it is pierced in a few places. The cake is baked for about 15 to 20 minutes (in the oven at 200 ° C) until the filling has cooked and the poking tool makes rustling scratching noises on the surface (or the dough is browned). Then it is taken out, swept up and overturned again. After cooling, it is coated with olive oil and sprinkled with finely chopped garlic . It is usually served cut into rhombuses.
Web links
literature
- Tena Mimica: Soparnik - a traditional dish from Poljica . In: University of Vienna (ed.): Urban markets in Croatia . Vienna 2008, chap. 8 , p. 97 ff . ( univie.ac.at [PDF]).
- Udruga “Poljički soparnik” (ed.): Oznaka zemljopisnog podrijetla “Poljički soparnik”, “Poljički zeljanik”, “Poljički uljenjak” - Specifikacija proizvoda . July 12, 2011 (Croatian, mps.hr [PDF]).
Individual evidence
- ↑ Sandra Scott, December 6, 2012: Soparnik “Pizza” Recipe from Split, Croatia
- ↑ Where to eat Croatian online restaurant guide: Traditional Dalmatian dish: Soparnik ( Memento of the original dated August 12, 2014 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ SWR / NDR, 11./12. August 2013: " There are rooms available ( memento from August 9, 2014 in the Internet Archive )" - Croatia, a country on the lookout for itself. Feature by Patrick Batarilo
- ↑ http://dugirat.com/index.php?option=content&task=view&id=1931 ( Memento from June 17, 2006 in the Internet Archive )
- ↑ http://min-kulture.hr/?id=251
