They say that barrels are the first in Sarajevo to be surrounded. If you ask me what is the difference between barrels and mantles, I will have to say that I don't know ... I have never made mantes or eaten mantles. (I know, shame! :() Those who made both say that it is the same dish, only the buredzike is easier to make. and garlic which they are topped with. I topped them with sour cream and firm yoghurt, because I like them to stay crispy. When topped with liquid yogurt, they are wet. ;) In the pictures you will also see the way the barrels are rolled up (I found that way on a Turkish site, my mom wraps them up a bit differently. :)) And yes, don't look at the noodles I developed! I barely managed to master it. hahaha
- Make a smooth dough from the listed ingredients. Coat it with oil, wrap it in cling film and let it stand in a warm place for about an hour. Roll out the noodles and leave to dry a bit.
- Make a filling of packed meat and finely chopped onion (I use a grater for the onion). Add salt and pepper to taste.
- Fill and roll the noodles as in the pictures, and arrange them in a baking tray.
- Bake in a preheated oven at 400F / 200C for about 20 minutes, until golden brown.
Mix sour cream, hard yoghurt and finely chopped garlic and pour over the barrels. You can also use liquid yoghurt if you prefer wet barrels.