Want to make a hearty dish of dough and meat? Turn to the Tatar cuisine and cook intermittents. Taste these marvelous pasties with tender minced meat and offer to your loved ones. Sometimes delicious home-made food is all that is needed to create a cozy atmosphere at home, and thanks to the fragrant oriental dishes, this is especially good.
Pick your recipe
You will need
- For a classic recipe:
- - 1 kg of flour;
- - 700 g of mutton;
- - 3 onions;
- - 10 g of dry yeast;
- - 2 chicken eggs;
- - 200 ml of 3.5% milk and water;
- - 70 ml of vegetable oil in the dough + for frying;
- - 1/2 tbsp Sahara;
- - 3/4 tsp ground black pepper;
- - salt;
- For open headers:
- - 800 g of flour;
- - 450 g fatty beef;
- - 2 onions;
- - 250 ml of meat broth;
- - 200 ml of milk;
- - 4 chicken eggs;
- - 50 g of butter;
- - 30 ml of vegetable oil;
- - 1/3 tsp black and red ground peppers;
- - salt.
Instruction manual
1
Classic recipe recipe
Heat milk and water to 40-50oC on a stove or in a microwave and pour into a deep container. Add vegetable oil, eggs, sugar and 1 tsp. salt. Beat well with a whisk.
2
Sift the flour, mix it with yeast and add it in small portions to the liquid mixture, constantly stirring first with a spoon, then with your hand. Knead the soft dough, put it in a saucepan or bowl sprinkled with flour, cover with a damp towel and put in a warm place for 1-1.5 hours. Crush it several times during this time.
3
Wash the lamb, pat it with a paper towel and cut into small pieces. Peel the onions and cut into quarters. Turn the meat with onions in a meat grinder, season with pepper and salt.
4
Divide the dough into three parts, roll from each sausage and cut into identical slices. Roll out circles of them with a diameter of 7 cm and spread the minced meat on them. Lift the protruding dough and form a sort of basket, pinching the edges with your fingers in a circle. Leave a small hole in the center. Slightly flatten the cakes with your palm.
5
Heat the vegetable oil in a frying pan, it should be enough to cook half-deep. Put it in the holes, holes down, fry for 2-3 minutes, then turn the products over, pour them with hot oil and cook another 3-6 minutes until the dough is brown.
6
Open broth changers
Pour a pinch of salt into the sifted flour and sprinkle it on a clean table or large cutting board. Pit at the top, carefully pour in eggs with warm milk and vegetable oil. Allow the liquid ingredients to soak a little and mix the flour into them, carefully collecting them from the edges.
7
Knead the dough vigorously for 10 minutes until it becomes elastic, then form a ball out of it, wrap it in cling film or a damp towel and set aside for 15 minutes to rest.
8
Pass the meat and onions, cut into pieces, through a meat grinder. Pepper the minced meat, salt and mix with softened butter until smooth.
9
Roll the saucer-sized cakes. Put in their center 1 tbsp. minced meat. Lift the edges of the dough and fasten in the form of a pot so that the filling only fills it halfway. Bake the macerators for 15 minutes at 180oC, remove them and pour into each hot broth. Return them to the oven and bring to readiness in 10-15 minutes.