One of the perks of being a food blogger is that all your friends share their thoughts and experiences on food and special food products with you.
The latest wonderful gift I got, were homemade Jufka. Jufka are Albanian traditional pasta, cooked especially on Diber, made with fresh eggs, milk and wheat flour. Dried Jufka keep well for months and are traditionally prepared with meat, chicken or lamb in the oven.
Since I do not eat meat recently, I had to find a creative way to prepare Jufka. And since they are a traditional Albanian product I thought I should combine them with another Albanian delicacy, dried porcini mushrooms from Puka. Porcini mushrooms are one of the best you could use, with a deep earthy flavour and full on proteins and potassium. The result was amazing. I can’t wait to make them again. If you are curious to try other traditional recipes, you may find many of them on the blog.
Homemade Jufka with dried porcini mushrooms
Yield 4-6 servings
- 1 small onion
- 100 g butter
- 2 cups dried porcini (about 50 g)
- Jufka for 4 persons (about 350-400 g
- 4 cups of water
- Some sprigs of parsley
- Preheat the oven to 200 degrees.
- Bring 4 cups of water to a boil.
- Meanwhile, chop the onion into small pieces and start cooking it until translucent with a drizzle of olive oil.
- Once the onion is cooked add butter and cook it until melted.
- When the water reaches the boiling point remove it from heat and add the dried porcini mushrooms and salt and set aside. Let the porcini mushrooms in water for at least 10 minutes.
- In a ceramic casserole add the Jufka, cooked onion and melted butter and also the boiling water with the dried porcini mushrooms.
- Put them in the oven, on the lowest rack for around 15 minutes. They should have absorbed all the water by this time.
- Mix well, season with pepper and, the chopped parsley and serve.
- At the end, you may add some grated hard cheese if you like it.
Note: 1 cup – a standard cup of 240 ml