Buriturtn

For the buriturtn, quickly knead the flour with salt, paprika powder, egg and butter into a loose dough, wrap in aluminum foil and let rest in the refrigerator for 1 hour. Meanwhile, trim the leeks, cut in half lengthwise and chop. Cut bacon into small cubes and fry in hot canola oil. Add leek strips, salt, season with rose paprika, cover and let steam on low heat for 12 minutes.

Meanwhile, roll out the dough with a rolling pin or press it with the ball of your hand until its size exceeds the dimensions of a springform pan about 25 to 27 cm in diameter. Line the greased springform pan with the dough so that about half of the edge is lined with dough and it can be turned into a curled bead. Prick the bottom of the dough several times with a fork.

Put in diced leg ham, layer steamed leeks on top. Beat the eggs well with sour cream, salt and pepper and pour over the leek-ham mixture. Sprinkle the buriturtn with grated cheese, breadcrumbs and butter flakes and bake in the oven preheated to 200°C for 45 minutes until crispy.

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