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A cikk a világ legelismertebb spirituális helyszíneit vizsgálja történelmi jelentőségük, kulturális hatásuk és ellenállhatatlan vonzerejük alapján. Az ősi épületektől a lenyűgöző…
Soparnik is one of those dishes that quietly tells the story of a place. In this case, that place is Poljica, a historic rural region in central Dalmatia, tucked between Split and Omiš. For centuries, families there have stretched a simple dough of flour, water, salt, and a little olive oil into a thin round, filled it with chard and onion, then baked it on a hot stone under embers on the household hearth, or komin.
At first glance, soparnik seems almost austere. The filling contains no cheese, meat, or eggs—only Swiss chard (or local blitva), onions, salt, and a measured amount of olive oil. The dough is unleavened and rolled very thin, closer to a covered flatbread than a deep pie. Yet this restraint gives the dish its character. The heat of the oven softens the chard and onion just enough, so that the vegetables steam inside the sealed crust. Once baked, the top is brushed with warm garlic and olive oil, which sinks into the surface and perfumes every slice.
Historically, soparnik belonged to colder months, when older chard with a sweeter, deeper flavour grew in the fields around Poljica. It often appeared on fasting days and at important gatherings, making it both modest and ceremonial at the same time. Over time, the dish moved from farmhouse hearths to local festivals, markets, and restaurant menus. Today, the traditional method of making Poljički soparnik is listed as intangible cultural heritage in Croatia, and the pie itself carries protected status at the European level.
Despite that official recognition, its soul remains rural. The filling should taste of chard first, with onion and parsley in a supporting role, while olive oil and garlic finish the baked pie rather than dominate every bite. The crust ought to be thin but not brittle, with enough strength to hold the moist filling yet tender enough to tear cleanly when cut into the traditional rhombus-shaped pieces.
This version keeps close to that pattern. The dough follows a classic Poljica ratio of flour to water with a modest amount of olive oil, rolled as thin as a home oven reasonably allows, on a sheet pan instead of a stone hearth. The filling uses plenty of chard, a mix of onion and spring onion for freshness, and a restrained hand with salt so the minerals in the greens still come through. A final brushing of warm garlic oil gives the top its signature aroma and gloss.
From a practical cooking perspective, soparnik suits several situations. It works as a shared starter at the centre of the table, a light main with a simple salad, or a snack that can travel to a picnic. The recipe incidentally fits a vegetarian table and can be adapted for vegan visitors without any changes at all, since the traditional version contains no dairy or eggs. Slices keep reasonably well at room temperature for a few hours, which suits parties and gatherings.
For home cooks, the main task lies in handling a large, thin sheet of dough and spreading the filling evenly so that the crust cooks through while the chard softens. The method described here breaks that task into manageable steps: salting and resting the chard, mixing and resting the dough, rolling each round on baking paper, then assembling and baking on a standard oven tray at a high but controlled heat.
The result is a large, flat pie with a fragrant, lightly blistered top, a soft but not soggy interior, and a clean line of filling when cut. It tastes distinctly of Dalmatian fields, olive oil, and wood-fired traditions, even when baked in an everyday kitchen oven.
10
adagok45
jegyzőkönyv20
jegyzőkönyv260
kcalThis soparnik recipe produces a large, round Poljički-style chard pie with paper-thin unleavened dough and a generous layer of seasoned Swiss chard and onions. The dough comes together from flour, water, salt, and olive oil, then rests briefly for easier rolling. Raw chard strips mix with spring onions, parsley, olive oil, and salt, then steam inside the sealed crust during a quick, hot bake. Once out of the oven, the pie is brushed with warm garlic oil and cut into traditional rhombus-shaped pieces. The method suits an intermediate home cook, takes a little over an hour, and yields about ten servings—ideal for sharing as an appetizer, light main, or part of a Dalmatian-style spread with cheese, cured meats, and olives.
500 g univerzális liszt — standard wheat flour; type 400–550 works well.
1 tsp fine sea salt — seasons the dough; use slightly less if serving with very salty sides.
250 ml lukewarm water — helps the dough come together smoothly.
4 Tbsp extra-virgin olive oil — adds flavour and tenderness to the crust.
1 tsp mild vinegar (wine or apple cider) — optional; helps the dough stretch and stay supple.
1 kg Swiss chard (blitva), stems removed, leaves cut into thin strips — central flavour; weight measured after trimming thick stems.
1 közepes sárga hagyma, finomra aprítva — gives sweetness and depth.
4–5 spring onions, finely sliced (white and green parts) — adds freshness and a light bite.
1 small bunch flat-leaf parsley, finely chopped (about 20 g) — traditional aromatic herb in Poljica-style versions.
2½–3 tsp fine sea salt — divided; start with 2½ tsp for the full batch, then adjust to taste.
3 evőkanál extra szűz olívaolaj — mixed into the filling to help the greens soften and release flavour.
Frissen őrölt fekete bors (opcionális) — not strictly traditional but suits some tables.
4 large garlic cloves, very finely minced — classic finish over the hot pie.
3 evőkanál extra szűz olívaolaj — warmed with garlic for brushing.
Small pinch fine sea salt — just enough to season the surface lightly.
Extra chopped parsley (optional, 1–2 Tbsp) — for a fresh herbal note on top.
Mix the dry ingredients. Combine flour and salt in a large bowl, making a well in the centre.
Add liquids and bring together. Pour in water, olive oil, and vinegar, then mix with one hand or a wooden spoon until a rough dough forms and no dry flour remains.
Gyúrd össze a tésztát. Transfer to a lightly floured surface and knead for 6–8 minutes, until smooth and elastic but still firm to the touch.
Pihentesd a tésztát. Shape into a ball, coat lightly with oil, cover the bowl, and let it rest at room temperature for 30 minutes; this relaxes the gluten and makes thin rolling easier.
Trim and wash the chard. Strip the leaves from thick stems, rinse well, and dry thoroughly in a salad spinner or layered in clean towels; excess water leads to a soggy filling.
Cut the leaves. Stack the leaves, roll into tight bundles, and slice into thin strips about 5–8 mm wide.
Combine vegetables. In a large bowl, mix chard strips, chopped onion, sliced spring onions, and chopped parsley.
Season the filling. Sprinkle with salt, add olive oil and a little black pepper if using, then toss thoroughly with clean hands until the greens glisten and start to soften slightly.
Rest the filling. Let the mixture stand for 10–15 minutes while the dough rests; during this time the salt draws out some moisture and helps the greens wilt.
Divide the dough. Turn the rested dough onto a lightly floured surface and cut into two equal pieces; keep one piece covered.
Prepare the baking surface. Line a large baking tray (about 40 cm wide if possible) with baking paper and dust it lightly with flour.
Roll the base. Roll the first piece of dough into a thin round, about 2–3 mm thick and slightly larger than the tray, then transfer it onto the prepared baking paper.
Roll the top. On a floured surface, roll the second piece of dough to a similar thin round, again 2–3 mm thick; keep it lightly floured so it does not stick.
Spread the filling. Distribute the chard mixture evenly over the base layer of dough, leaving a 2–3 cm border all around; gently press the filling so that the layer stays level.
Cover with the top crust. Lift the second round of dough with the help of the rolling pin or forearms, lay it over the filling, and align the edges as neatly as possible.
Seal the rim. Fold and twist the overlapping edges of top and bottom dough together all around the pie so that the filling is enclosed and no gaps remain.
Prick the surface. Use a fork or the tip of a knife to prick the top in several places; this allows steam to escape and helps the crust bake evenly.
Melegítse elő a sütőt. Heat the oven to 200°C (392°F), conventional setting, with a rack in the lower-middle position.
Bake the soparnik. Slide the tray into the hot oven and bake for 18–22 minutes, until the top turns a light golden colour with a few darker spots and the crust feels firm when tapped.
Prepare the garlic oil. While the pie bakes, gently warm olive oil in a small pan over low heat, add minced garlic and a pinch of salt, and heat for 1–2 minutes, just until the garlic becomes fragrant without colouring.
Brush the baked pie. Remove the soparnik from the oven, let it stand for 3–5 minutes, then brush the surface generously with the warm garlic oil; scatter a little chopped parsley on top if using.
Vágjuk fel és tálaljuk. Transfer the pie to a large board if practical, then cut into rhombus-shaped pieces or simple squares and serve warm or at room temperature.
Approximate values for one of 10 servings, based on standard reference data and the quantities listed above:
| Tápláló | Hozzávetőleges mennyiség adagonként |
|---|---|
| Kalória | ~260 kcal |
| Szénhidrátok | ~40 g |
| Fehérje | ~6 g |
| Zsír | ~11 g |
| Rost | ~4 g |
| Nátrium | ~550 mg |
| Főbb allergének | Gluten (wheat); no dairy, eggs, nuts, or soy in the base recipe |
These figures serve as rough guidance only. Exact values vary with flour brand, chard size and age, salt level, and the precise amount of olive oil absorbed into the crust.
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