Rumeli Paça Recipe

Ingredients for Rumeli Paça Recipe

• Increasing edges of baklava dough
• One small debt
• A piece of butter
• up to 600 g cubed
• 2 tablespoons of flour
• ½ teaspoon of oil
• 1 cup of beef broth
• 1 glass of water Milk
• ½ teaspoon of black pepper
• ½ teaspoon of thyme
• ½ teaspoon of salt

Rumeli Paça Recipe Preparation

When we say trotter, trotter soup comes to mind immediately. But my trotter recipe has nothing to do with this soup. Rumeli Paça is a dish that is prepared for breakfast during the holidays. At least, it is at the feast tables that I have witnessed and witnessed in the family of my wife who lives in İnegöl and in that environment. This meal is necessarily prepared at the breakfast table in the Eid-al-Fitr and Eid-al-Adha. Leaf wrap with olive oil, seasoned soup and baklava would definitely be ready on the side.

My wife’s family is of Macedonian origin, Rumelian immigrants. Rumeli Paça is also a common dish in Albanians and Balkan countries. Rumeli Paça has survived to these days with the food culture of the family elders who immigrated from Macedonia between 1910-1912. I would like to introduce this dish not only to the feast tables, but also to my guests from time to time. You may think that it will be heavy for breakfast, but it’s about habit. We have seen this dish on our table every holiday morning for years. When the baklava is opened, the remaining edges are cut when placing it on the tray, and these edges are placed on the tray and fried, moistened with broth. Meyanine is prepared on it, and very well boiled meat is placed on top. And this is how our Rumeli Paça is prepared. I also prepared a small pyrex from the edges that increased when I opened the baklava. I wanted to share the recipe with you. If you want to try, here is our recipe,

While the baklava dough is being placed on the tray, the remaining edges are arranged in layers on a greased borer. We don’t need to make it too thick. We can do 6-7 Floors. Cut into squares with a knife. Melt a piece of butter and drizzle over it. It is baked in an oven heated to 170 degrees until the top and bottom are browned. Cubed meat is thoroughly boiled. Baklava yufkas fried with the broth of boiled meat are moistened. But it should be wetted by slowly pouring the broth so that there is no water left in the tray.

For the licorice;

2 Tablespoons of flour and oil are put in a Teflon pan and roasted. When the roasting smell of flour begins to emerge, milk is added, followed by broth and salt. It should have a custard consistency. If it is dark, a little milk can be added. When it starts to boil, it is poured onto the tray that we wet with broth. Boiled meats are roasted in a teflon pan with little oil. Spices are added. It is placed on the licorice, in the middle part. And our Rumeli Paça is ready to eat. Enjoy your meal.