Masnica is the oldest and most famous cake originating from Lika. This pie is consisted of flour, water, salt and pork lard. This traditional meal was usually prepared in the period between the Epiphany and Lent, (from there we got the saying “One of Three Holy Kings, time of Masnica brings”).
Even though the sweet variation is more common, the salty versions were available too. For example the dough can be filled with ground cracklings or with the combination of fresh cow’s cheese, sour cream and eggs.
It can also be enriched by ingredients such as raisins, garlic or prosciutto and it’s typically served with yogurt, sour milk or a variety of spreads and jams.
- 1 kg of flour
- ¼ of yeast
- Little bit of sugar
- 3 eggs
- 2 tablespoons of salt
- 5 tablespoons of oil
- 2 spoons of diluted vinegar
- 3-4 dcl of warm water
- Pork lard
- Out of the mentioned ingredients manually form a dough, when possible divide in three equally sized portions which we leave to rest for the next 20 minutes.
- Every dough portion needs to be rolled out and stretched as thin as possible, once stretched, dough is coated with warm melted pork lard and then rolled inside.
- If you want a sweet version then simply add extra layer of sugar or jam. Place in oiled baking pan of your choice, coat the top with pork lard and bake 45 minutes on 200°C