MOLDOVA: Greens-and-Herb Stuffed Flatbread (Plachinda) and Seared Tomatoes with Feta

This was much easier to make than it looks and quite lovely. I would happily make again for a brunch party, a light dinner, or just because. Both dishes were elegant and savory and partnered perfectly for a speedy summer meal.

Greens-and-Herb Stuffed Flatbread (Plachinda)

2 eggs

2 cups fresh sorrel or spinach

1 tablespoons chopped fresh chives

1 small bunch of dill, ~¼ cup chopped

1 handful for flatleaf parsley, ~¼ cup chopped

¼ teaspoon salt

3 tablespoons canola or olive oil

1 cup buttermilk

1½ teaspoons white vinegar

1½ teaspoons granulated sugar

1 teaspoon salt

2½+ flour, plus extra for dusting (I used Cup4Cup)

½ teaspoon baking soda

1. Beat both eggs in a large bowl. Roughly chop the sorrel or spinach and herbs and add them to the bowl along with the salt.

2. Heat 1 tablespoon oil a large nonstick skillet over low heat. Add the eggs and greens and gently heat to help the egg coagulate a little bit, so it’s not too runny when you put it on the pastry. Remove from heat and set aside while you make the dough.

3. Add the buttermilk, vinegar, sugar and salt to a large bowl and mix well with a fork. Sift the flour with the baking soda into the mixture. Using a fork, then your hands, mix to obtain a soft and pillowy dough. Kneading, incorporating more flour as needed. The dough should stop sticking to your hands, but it should also remain soft. Slowly add a few tablespoons of hot water if the mixture is too dry. (With Cup4Cup I added about 3 tablespoons of water.)

4. Divide the dough into four equal pieces and flour a large surface liberally. Roll out one piece of dough into a rectangle, about the size of a piece of paper. Using a slotted spoon place one quarter of the greens and herb mixture atop the dough and spread to cover, leaving about a 1" border along one long side. Starting from the other long side (the one with the greens mixture on it) start rolling toward the side with the green-free border, to form a snake-like piece of rolled dough. Then, coil this snake, so you have a flat disc with a spiral. Gently press down to flatten slightly. Repeat with remaining dough and greens.

5. Heat the remaining 2 tablespoons oil in a pan until hot and gently lower in each flatbread, one after the other. The first one will take around 4 minutes per side but, as the oil heats up, the next ones will take around 3 minutes per side.

Seared Tomatoes with Feta

3 large beefsteak tomatoes

1 tablespoon canola or olive oil

¼ cup crumbled feta

½ small bunch of dill, ~. 2 tablespoons

4 large basil leaves

1 large garlic clove, optional

1. Heat the oil in a large skillet to medium high. Pan sear the tomatoes until they are just starting to color but are still firm, flip, and repeat, about 1-2 minutes per side.

2. Chop the herbs finely. If using garlic, grate atop the herbs and mix together.

3. Sprinkle the feta over the warm tomatoes, then sprinkle on the herb mixture just before serving. Serve warm or room temperature.

#flatbread #plachinda #tomoatoes #summercooking #moldova #cookingtheglobe #familydinner

FUN FACTS:

• Moldova is the least visited country in Europe. Only 11,000 tourists visit annually. (And now, as a result, I am determined to go!)

• It is customary for newborns to be bathed for the first time by the eldest woman on the father's side. Apart from water, they add flowers, honey and milk, and money to the bathwater.

• Moldova is home to the world’s largest wine cellars, located at Mileștii Mici. Recognized by the Guinness World Records, these cellars stretch about 150 miles and houses nearly 2 million bottles.