How to Make Bessarabian Milina — A Recipe from Kolo Pechi
Have you ever tried milina, a traditional Bessarabian dish made with stretched dough? If not, I invite you to try baking it yourself using my grandmother's recipe.
By the way, the tradition of preparing milina in the Odesa region is included in the National Inventory of Element of the Intangible Cultural Heritage of Ukraine, so today we will be baking a living heritage of our culture.
Ingredients
For the dough:
- Wheat flour (sifted) — 400 g
- Water — 200 ml
- Salt — ¾ tsp
- Sunflower oil — 1 tbsp (plus extra for greasing hands and work surface)
For the filling:
- Crumbled bryndza cheese — 500 g
- Cottage cheese (9% fat) — 500 g
-
Eggs — 2 pcs
(If you prefer a less salty filling, you can substitute the bryndza with the same amount of cottage cheese and add 1 tsp of salt).
For the glaze and baking pan:
- Butter (for greasing the pan)
- Plain yogurt (or 1 egg yolk + 1 tbsp of water) — for brushing
What you will need
A round baking pan (24–26 cm in diameter), a rolling pin, a deep bowl for the dough, a bowl for the filling, and a textile towel.
Directions
Kneading the dough In a deep bowl, combine the sifted flour, water, salt, and 1 tablespoon of sunflower oil. Knead thoroughly into an elastic dough. Cover it with a clean towel and let it rest for 20 minutes.
Preparing the dough portions Divide the dough into 4 equal pieces and roll them out into flatbreads about 1 cm thick. Generously grease each with oil, stack them on top of each other, cover, and let them rise for another 20 minutes.
Oven and pan Preheat your oven to 180°C (350°F). Generously grease a round baking pan with soft butter.
The filling In a bowl, combine the crumbled bryndza, cottage cheese, and eggs. Mix thoroughly until smooth.
Stretching (my favorite part!) Grease your hands and the work surface with oil. Take the first dough portion and gently, moving from the center out to the edges, stretch it with your hands until it becomes translucent. Do not worry if small holes form here and there; they won't be noticeable in the finished pie.
Shaping the swirl If desired, lightly drizzle the stretched dough with oil. Distribute a quarter of the cheese filling evenly over it. Carefully roll it up into a long log, then coil it tightly into a swirl (snail shape) and place it in the center of the baking pan. Repeat the process with the other three dough portions, wrapping the new logs around the central swirl until the entire pan is filled.
Baking Place the milina in the preheated oven for 40 minutes. Halfway through the process (after 20 minutes), take the pan out and generously brush the top with yogurt or the egg yolk mixture for a beautiful glossy crust. Return to the oven to bake for the remaining 20 minutes.
The finish Remove the hot milina from the oven, cover it with a thick towel, and let it "rest" and absorb moisture for about 15 minutes.
Wishing you a wonderful baking experience and a cozy family meal!
Yours, Iryna, Kolo Pechi