Makovi Külinji — Choux Pastry “Ears” with Poppy Seeds
One of the ancient dishes of the Prekmurje region, which is sometimes cooked with pumpkin seed oil or with rendered pork fat.
- 250 g flour
- 1–2 eggs
- 40 g rendered pork fat (lard)
- 1 tablespoon sour cream
- 1 tablespoon chopped poppy seeds
Citizens of the easternmost region of Slovenia — Prekmurje — call choux pastry “ears” with poppy seeds as “makovi külinji”. If the dough is good, then water for baking can be replaced with eggs.
- Put a saucepan with cold water on a burner and heat to a boil.
- Knead a homogeneous smooth dough from flour and eggs (if necessary, you can add water). On the floured surface of the table, thinly roll out the dough, then place it on a clean cloth to partially dry.
- Cut the dough in wide strips, shape square or rectangular “ears”, put into boiling water and cook for about 10 minutes.
- Shortly before the end of “ears” cooking, render pork fat (lard) at low heat. Strain boiled “ears” and rinse with warm water, once again strain and put into a heated bowl. Add sour cream to the lard, stir and pour “ears” with this mixture in a bowl.
Serve to the table
“Ears” are sprinkled with poppy seeds and served as a main or additional dish.
If the dough is torn while shaping the “ears”, add a little flour to it.
Dough for “ears” is easier to be cut if you add a tablespoon of olive oil per each 500 g of flour.
The flour should be sifted before the dough is made, so that it becomes airy and light.