Nettle Pap

• 400 grams nettle, rinsed well under running water, finely chopped and blanched
• 1 sun dried red pepper
• 1 head red onion
• 4 tbsp Vegetable oil
• 1 Salt to taste
• 3 tbsp flour
• 1 tbsp paprika
• 1 egg
• 1/2 cup milk
• 1/2 cup Bulgarian white cheese or feta cheese, grated

1. Boil the nettle, red onion and the dry pepper in just a little bit of water.
2. I usually keep the nettle blanched in the fridge and ready to directly put in the boiling water.
3. Remove the pepper, scrape the pepper meat off and add it to the cooking pot.
4. Puree the mixture in the pot and add the oil and salt.
5. In a cup dissolve the flour in a little bit of cold water, add the paprika and add it to the puree while stirring all the time.
6. If not thick enough, add some more flour.
7. Return the pot on the hot plate and keep boiling till the flour is cooked.
8. Then add the egg and milk.
9. Do not worry that the egg white congeals, that is a desired effect.
10. Remove from the heat and add the cheese.
11. Your pap is ready!

water, red pepper, red onion, vegetable oil, salt, flour, paprika, egg, milk, white cheese

Taken from cookpad.com/us/recipes/338086-nettle-pap (may not work)