Obarusha is a kind of pastry from the Balkans. Good thing is that you do not need to be adept at rolling out dough very thin. The dough is rolled thinly, but not onion peel thin like the ones used in baklava. Those who know Obarusha, do not make it for guests, to avoid being labelled as lazy.
But the taste is remarkable.
- 1 - 1.2 kg all purpose flour
- 100 - 150 gr. butter
- 1 cup oil preferably olive oil
- Boiling water
for the sauce:
- 400 - 500 gr. butter
- Yogurt preferably strained yogurt
In a large container prepare the flour and pour in the boiling water. Let it cool a bit and make into a workable dough.
Take the dough to a counter or a table and knead well.
Melt the butter in a skillet and add in the oil.
Oil the base of the tray.
Divide the dough into pieces depending on your tray's size (see note 1).
Roll out the dough pieces. Each rolled out dough is oiled with the mixture and stacked on top of others in the tray. It should be 6 or 7 layers, and never more than 8 layers.
Heat the oven to 200 - 250 degrees C.
Bake the pastry until golden crisp.
For the sauce:
Melt half a kilogram of butter and add in good amount of yogurt. Heat the mixture and mix thoroughly (see note 2).
Cut the baked obarusha into rectangular pieces. Put them in the plate they will be served in. If they stick to one another, separate them and let them breathe.
Add the sauce on top and serve.
Note 1 Do not forget, the obarusha is not rolled to thin. It breaks apart as it is made with boiling water.
Note 2 Yogurt forms clumps if heated too much or boiled. The mixture should be taken off the heat as soon as it is warm.
Our special thanks goes to Saziye Balkan for the recipe.