Legendary Dishes | Gjel Deti me Përshesh (turkey cock with bread mash)

ALBANIA 

A traditional dish of Elbasan, this festive feast has been gradually assuming a new identity during its migration around the country and beyond. Chicken is now preferred to turkey, and the përshesh (traditionally made with stale bread crumbled into the cooking juice from the roasted turkey with its meat plus herbs and spices) is now made with corn bread, wheat bread or an assortment of ingredients. These include apples, chestnuts and damsons (or plums).

Roast
4 kg turkey plus offal
500 ml water, for basting
120 g leek
120 g onion, chopped
45 g butter
10 g mint
Seasonings
Dough
1 kg strong white wheat flour
500 ml turkey juices
60 ml olive oil
25 g yeast

Preheat oven to 200°C. Smear the turkey with butter, season and place on a rack in a tray. Add the leeks, mint and onions, then cover the bottom of the tray with water.  Bake for four hours, basting every half an hour after the first hour, adding more water if necessary. To make the dough mix the yeast with the oil and reheat the turkey liquid. Pour the liquid onto the flour, form into a loose dough, leave to stand for ten minutes. Add the yeast mixture, knead for five minutes, leave to rise for an hour. Grease a rectangular tray with oil, place the dough on the tray and press into the corners. Bake for 15 minutes at 180°C.

LEGENDARY DISHES


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