Yummy from Crimea! Boiling water + flour and a little minced meat
Hello, dear readers of the "Cooking with Natalia Kalnina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I want to share the recipe for yantyk with meat, in another way it is also called dry cheburek. Because they are fried in a dry pan. It turns out juicy inside, the dough is soaked with meat filling and turns out to be very tasty. It is easy and simple to prepare, the ingredients are the most affordable.
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For choux pastry:
Flour -400gr.
Boiling water - 250 ml.
Salt -1 tsp
Vegetable oil -2 tbsp.
For filling:
Minced meat-400gr.
Bulb -1-2pcs.
Garlic -3-4 teeth.
Salt -1 / 2 tsp.
water -60 ml.
Black pepper - to taste
COOKING METHOD
First, let's prepare the dough. Sift 400 grams of flour into a bowl, add 1 tsp. salt, 2 tbsp. vegetable oil. Mix in the middle, make a depression and pour in 250 ml of boiling water. As soon as the water boils, immediately pour into the flour. Mix quickly, you need the flour to brew.
Now we put the dough on the table and immediately knead the dough. The dough is elastic and does not stick to your hands. We remove for 30 minutes. Let's prepare the filling. Put 350 grams of minced meat in a bowl, grind a large onion and a couple of garlic cloves with a blender and add to the minced meat, pour 60 ml of water.
Add half a tsp. salt, black pepper. Stir the minced meat ready, set it aside. After 30 minutes, put the dough on the table, knead it and divide it into 11-12 parts.
Take 1 cones and roll out a thin circle. Diameter 12 cm. Put 1 tbsp on one half. minced meat and distribute. Cover the dough with the other half and fix the edge. If desired, the edge can be trimmed with a knife.
We take the pan, heat it, put the cakes and fry in a dry pan under the lid over medium heat, until tender. It takes me 3 minutes on one side, then turn over and fry for another 2-3 minutes. Lubricate with butter.
Remove the finished cakes from heat and grease the other side with butter. Be sure to close the yantyk so that it stays hot longer.
We fry the rest of the cakes. Hearty, juicy and very tasty. By the way, if you fry them in vegetable oil, you get delicious bubbly pasties.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: