Tirtlan

• •2 cups All-purpose flour
• •1 cup Warm water
• •2 tablespoons Olive oil (for dough)
• •1 teaspoon Salt
• •5 ounces Fresh spinach
• •1 cup Ricotta cheese
• •1 cup Grated Parmesan cheese
• •1 clove Garlic, minced
• •Pinch Nutmeg
• •1 teaspoon Black pepper
• •1 cup Sauerkraut, drained and squeezed dry
• •1 Medium potato, peeled and boiled
• •1 Small onion, finely diced
• •1 tablespoon Butter
• •4 cups Vegetable oil (for frying)

Instructions

1. 1

   Prepare the Dough: In a large bowl, combine flour and 1/4 teaspoon of salt. Make a well in the center, then add warm water and olive oil. Mix with a spoon or your hands until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with a clean kitchen towel and let rest for at least 30 minutes at room temperature.

2. 2

   Prepare Spinach & Ricotta Filling: Wash spinach thoroughly. In a large pan, sauté spinach over medium heat until wilted, about 2-3 minutes. Remove from heat, let cool slightly, then squeeze out as much excess water as possible. Finely chop the spinach. In a bowl, combine chopped spinach, ricotta cheese, Parmesan cheese, minced garlic, a pinch of nutmeg, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Mix well and set aside.

3. 3

   Prepare Sauerkraut & Potato Filling: While the dough rests, boil the potato until very tender, then mash it thoroughly. In a small pan, melt butter over medium heat. Add finely diced onion and cook until softened, about 3-4 minutes. Add the drained and squeezed sauerkraut and cook for another 5 minutes, stirring occasionally. Remove from heat and combine with the mashed potato. Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper, mix well and set aside.

4. 4

   Assemble the Tirtlan: Divide the rested dough into two equal portions. On a lightly floured surface, roll out one portion of dough very thinly, about 1/16 to 1/8 inch thick. Using a 3-inch round cookie cutter or a glass rim, cut out circles. Re-roll scraps as needed. Repeat with the second dough portion.

5. 5

   Fill and Seal: Place about 1 teaspoon of your chosen filling (either spinach-ricotta or sauerkraut-potato) in the center of each dough circle. Fold the dough over to create a half-moon shape, gently pressing out any air. Seal the edges firmly by pinching them together, then crimp with a fork for a decorative finish and to ensure a tight seal. Place assembled Tirtlan on a parchment-lined tray.

6. 6

   Fry the Tirtlan: In a deep pot or Dutch oven, heat vegetable oil over medium-high heat to 350-375°F (175-190°C). Carefully place a few Tirtlan into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Use a slotted spoon to remove the fried Tirtlan and place them on a wire rack lined with paper towels to drain excess oil.

7. 7

   Serve: Serve the Tirtlan immediately while hot and crispy. They are delicious on their own or with a side of sour cream or a fresh herb dipping sauce.

Chef's Tips

• 💡Dough Consistency: The dough should be smooth and elastic. If it's too sticky, add a little more flour; if too dry, add a tiny bit more warm water.
• 💡Don't Overfill: A small amount of filling is key to prevent bursting during frying and ensure easy sealing.
• 💡Seal Tightly: A good seal is crucial to keep the filling inside and the oil out. Use a fork to crimp the edges for extra security.
• 💡Maintain Oil Temperature: Use a thermometer to keep the oil within the recommended temperature range. Too low, and the Tirtlan will be greasy; too high, and they'll brown too quickly without cooking through.
• 💡Serve Fresh: Tirtlan are best enjoyed immediately after frying when they are at their crispiest.