We had a nice meal together at work after the kids went home. We all brought a dish or two to the potluck.
Then we got to it and started baking around three thirty- four o’clock. The dough was halfway prepared the day before. We boiled a lot of potatoes, then ground them. So you need a grinder, the kind that you put the potatoes into and it comes out as if you were making ground meat. Then you mix in margarine and grind it all one more time.
It requires a bit of practice to shape the thin, round things with the rolling pin and I’ve only done it once last year when we did this toghether for the first time. I was definetly better at it this time that last year even though I’m not at my best these days.
You also need a special kind of hot plate , which I don’t have myself, it’s quite pricy to get and you should probably only get it if you are able to do that kind of baking at your house.
Getting the thinly rolled dough onto the plate, turned and then off again and into a folded cotton sheet for slow cooling is an art that doesn’t come quickly! All the more fun it is to package 13 big “lefser” that each will get cut into four trianlges before you serve them.