Hey, everybody! Guess what I made?
MORE FRIED BREAD.
And if you think this made my heart (and stomach) very happy, you would be right.
I know, in fact, that there are other sections of the cookbook beyond “Breads & Pastries”. I’ve even cooked a few things out of the other sections, honest. It’s just that fried bread currently holds the number one spot in my heart, and it’s going to take a pretty amazing taste bomb to replace it.
This fried bread, to differentiate from the others we’ve loved, is stuffed with lamb. Full disclosure: I also added some feta to the lamb. Even though this wasn’t suggested in the cookbook, it was a fine addition.
In the introduction, Olia wrote that this Crimean Tartar’s national dish, and people would eat these on the beach in the summer. Yum. (Though the Jersey Girl in me would like to point out that hoagies/heros/submarine sandwiches [depending on what region of the shore you find yourself] are also very delicious.)
As I’ve already said, I’m finding that the more often I’m making the dough for these fried bread wonders, the easier, and less daunting, it’s become. I would imagine that I will start making more regularly the variations of all of our fried bread goodness we’ve enjoyed this month.
Another winning fried bread meal. I might be 10 pounds heavier by the time this month is over, but we have eaten very, very well.