Galushki bantics

1 serving


Knead, as usual, noodle dough and, after settling under a wet wipe, roll out with a thinner layer as possible. Then wrap it around a long rolling pin and cut it along it. Removing the rolling pin, cut the multi-layered thin dough into 10x10cm rectangles that will resemble multi-layered cakes. Bandage each rectangle with a tourniquet and boil in cool boiling water. Carefully remove, place on a flat plate, spread the galushki leaves with a bow and release them from the tourniquet. With a certain skill, a very beautiful dish is obtained, which can be decorated with tomatoes and cucumbers cut in two. Between the galushki leaves, you can lay down and drizzle everything with heated oil. In our cuisine, fatty foods are considered extremely unhealthy, so the oil is applied in very small quantities, like spice. Therefore, it makes sense to insist the oil on the colors of rosehips, mountain ash, jasmine, St. John's wort, thyme, honey ground, as well as on all the spicy spices that you have. The oil softens the taste and smell of cloves, allspice, cumin, etc.