Ingredients for Cooking
For the test:
- Pure warm water 250 milliliters
- Vegetable oil 4 tablespoons
- Wheat flour 1 kilogram
- Sour cream 250 grams
- High-speed dry yeast 11 grams
- Butter 100 grams
- Sugar 1 teaspoon
- Salt extra 1 pinch
- Fresh ground beef 300 grams
- Onion medium size 2 pieces
- Fresh parsley 7 branches
- Boiled water 100 milliliters
- Curry (powder) 1 pinch
- Ground red pepper 1 pinch
- Granulated dried garlic 1 pinch
- Turmeric (powder) 1 pinch
- Ground black pepper 1 pinch
- Salt 1 pinch
- Vegetable oil 600 milliliters
- Main Ingredients Beef, Yeast Dough
- Serving 10 Servings
- World cuisineTatar cuisine
Small bowl - 2 pieces, Tablespoon, Teaspoon, Turk, Kitchen stove, Kitchen gloves, Middle bowl - 2 pieces, Cutting board, Knife, Sieve, Food wrap, Plate - 2 pieces, Kitchen table, Rolling pin, Cauldron or deep frying pan , Kitchen paper towels, Serving platter, Skimmer
Step 1: prepare the yeast.
Pour clean warm water into a small bowl, and pour sugar and yeast. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. We put the container in a warm place and leave for 15 minutes. Let the yeast begin to act, interacting with sugar, and in the meantime we will prepare the flour and butter.
Step 2: prepare the flour.
Pour the flour into a sieve and sift it into a medium bowl. This must be done in order to make the dough soft and airy. In addition, we get rid of lumps.
Step 3: prepare the butter.
We spread the butter on a cutting board and, using a knife, cut into small pieces. Finely chopped component is moved to Turku.
Now we put the container on a small fire and, constantly stirring with a tablespoon, bring the oil to a liquid state. Immediately after that, turn off the burner, and set the Turk using kitchen tacking aside. Attention: the component must cool to room temperature before we add it to the dough mix.
Step 4: prepare the dough.
Pour warm melted butter into a free medium bowl. Add sour cream and salt to this. Using a tablespoon, mix everything thoroughly until smooth.
Then pour into a container 2/3 sifted flourand pour the yeast mixture on top. We continue to knead everything until a homogeneous mass is formed. Now pour the remaining flour a little bit and continue to mix the ingredients with clean, dry hands. Attention: we should get a soft, elastic dough that won't stick to our fingers. At the end, pour the vegetable oil into a bowl and once again carefully knead everything until smooth. We wrap the container with cling film and put it in a warm place for 30 minutes. Important: the dough should increase in size by approximately 2-3 times. Immediately after that, put it on the kitchen table, crushed with a small amount of flour, and crush it with clean hands. Thus, all carbon dioxide, which was formed as a result of yeast fermentation, will come out of the dough. We give the mass a rounded appearance and place it in a bowl again. Cover with cling film and leave warm for 30 minutes. Due to this, it will increase even more in size. Meanwhile, we will prepare all the ingredients for the filling.
Step 5: prepare onions.
Using a knife, peel the onion from the husk and rinse thoroughly under running water. We lay out the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.
Step 6: prepare the parsley.
We rinse the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and transfer to a free plate.
Step 7: prepare the filling for the dish.
In a free small bowl, spread the ground beef, and pour the boiled water and add the chopped onion, parsley, salt and all the spices. Using a tablespoon, mix everything well until a homogeneous mass is formed. Everything, the filling is ready!
Step 8: Cooking the cross.
Put the finished dough on the kitchen table, crushed with flour, and once again lightly knead with clean hands. Now cut with a knife into 10-15 parts. Attention: the number of pieces depends on the size of the dish. If you want to cook large grooves, then you can divide the dough 5-7 parts. If less - then the amount that was indicated for the first time.
Then give each piece a ball shape. Using a rolling pin, we roll the koloboks into very thin cakes.
On each round of dough with a tablespoon, spread the meat filling so that about the edge remains approximately 1 centimeter. Now we need to form the gauges in the form of a jug with a narrow neck. To do this, collect the edges with your hands, pinching them and leaving a small hole in the center. Attention: when all the pies are ready, proceed to frying them.
Pour vegetable oil into a deep pan or cauldron. Important: it should cover the markers exactly half. We put the container on medium heat and wait until the oil warms up well (but does not boil). Immediately after that, carefully spread the dish with the hole down and fry until golden brown 2-3 minutes.
Then with the help of a slotted spoon, we turn over the markers on the other side and pour one tablespoon of oil from the pan into the neck. We continue to fry extra pies 2-3 minutes. Attention: after the time is over we don’t rush to get them out of the tank, but repeat the procedure from start to finish 2 more times. At the end, we shift the dish with the help of improvised equipment onto kitchen paper towels and leave it aside so that excess fat is stacked from them. Put the next portion of pies into the pan and fry them in the same way. Important: if necessary, add a little more vegetable oil to the container.
Step 9: serve the change.
When the markers cool slightly, transfer them to a special flat plate and serve to the dinner table with sour cream or other sauces to your taste. Tatar pies are very tasty and fragrant. And what a rich broth inside! Well, you’ll just lick your fingers.
- in the process of frying pies, the meat is not raw, as in whites. But for exact certainty, you can change to put it ready in the microwave for another 5-7 minutes;
- the filling can be prepared without adding greens and so many seasonings. For example, it could just be onion, salt and black pepper;
- to make a delicious airy dough, be sure to use premium flour, fine grinding and a proven brand.