This winter we are cooking: DÖDOLI
When visiting the region surrounding the river Mura you must try a potato dish that is attractive in both, in taste and in its name: dödoli. These are served in many restaurants in Pomurje.
Dödoli are an old specialty from Prekmurje, similar to potato mush. Connoisseurs say that there are no lumps of flour or potato in real dödoli, which is the key detail that distinguishes them from other purees. Therefore, it is very important to mix the mixture very well.
"Dödoli are an excellent alternative to modern industrial side dishes, they can also be served as a main course and seasoned with cream, cracknels or some homemade sauce. We can also make a version to fry them at the end, such as baked polenta," says Matej Fišer, author the book The Traditional Prekmurian Cookbook. Fišher collected traditional recipes, catalogued them and photographed them in a rather non-traditional, but extremely attractive way.
Ingredients:
- 1,000 g potatoes
- 750 g hard wheat flour
- water
- 1 tablespoon salt
Preparation:
Peel the potatoes and cut them into pieces, then put potatoes in a large pot. Take a pot that can be placed between your thighs. Pour the water over so that the potatoes are fully covered. Add salt to the water, bring to a boil, reduce the temperature and cook for about 30 minutes. Add flour to the pot, making a kind of cover on the surface. Pierce this cover several times with the back of the wooden spoon. Cook flour and potatoes for another 10–15 minutes. Set the pot aside and slowly pour out some of the water and reserve. Some of the water should remain in the pot with potatoes and flour. Begin to stir the hot potatoes and flour with a wooden spoon. Place the pot between your thighs and stir. Stir and stir. Stir until the flour and potato are combined and you get a mass without lumps. When you think you have succeeded, you are only halfway through. Continue with stirring until the mixture becomes solid but still sticky. Place dödoli on a plate with a fork or make some sort of spoon dumplings with a spoon.
Dödoli can be served with Gypsy roast (Ciganska pe?enka), the recipe for which can be found also in the book The Traditional Prekmurian Cookbook. The book can be bought in the Regional Tourist Information Centre Expano.
