- dry yeast - 2 1/4 Teaspoons
- warm water - 1/2 cup
- flour - 1 1/2 cups
- egg - 1 piece
- olive oil - 1/3 cup
- salt - 2 1/2 teaspoons
- fennel seeds - 2 teaspoons
- yellow onions - 1,2 Kilogram
- mustard - 1 Art. a spoon
- Parmesan cheese - 1/2 cup
1. Stir yeast with warm water in a bowl and let stand for about 5 minutes. Finely chop the onions. Grate the cheese on a large grater. Place 1 1/2 cups of flour in a bowl, make a groove in the center of the flour and add the yeast. Mix well. Stir eggs, 1 tablespoon of oil, 1 1/2 teaspoons of salt with a fork in a separate bowl. Add the egg mixture to the yeast mixture and mix with a wooden spoon or hand until the dough becomes soft. Put the dough on a floured surface and knead, using additional flour if necessary, for about 5 minutes. Put the dough in a lubricated bowl, cover with a plastic wrap and let it rise in a warm place until it doubles in size, 1 - 1 1/2 hours. 2. While the dough rises, heat 1/3 cup of oil in a large frying pan over high heat. Fry the fennel seeds to a dark shade, about 30 seconds. Stir with the chopped onion, the remaining teaspoon of salt and 1/2 teaspoon of pepper. Then reduce the heat to medium and fry, stirring until the onion becomes very tender and golden brown, 1 to 1 1/4 hours. 3. Preheat the oven to 190 degrees with the counter in the center. Knead the dough on flour-strewed surfaces. Form a rectangle with a size of 30x37 cm. Put the dough on a large baking sheet, brush with a mustard evenly, lay onion filling, and then sprinkle with grated cheese. Bake the cake to a crust of golden color, from 30 to 35 minutes. Cut into the squares 5X5 smashed diamonds and served warm or at room temperature.
Servings: 8