Beliashi - Kazakh Fried Pasties W/ Meat
Categories: Meat, Kazakhstan, Ethnic, Main dish
Yield: 4 Servings
DOUGH:
1 ea Pkg. active yeast
1/4 ts Sugar
1 1/2 c Lukewarm milk
1 1/2 c All-purpose flour
FILLING:
1 1/2 lb Beef ground fine
3/4 c Onions minced
1 ts Salt
1 ts Fresh ground black pepper
4 tb Butter
3 tb Vegetable oil
DOUGH:
Sprinkle yeast & sugar over 1/4 cup of lukewarm milk in a small bowl.
Allow mixture stand for 2-3 mins. then stir to dissolve yeast completely.
Set this bowl in a warm, draft-free place (like an unlit oven) for 8-10 mins. until mixture doubles in volume.
Pour flour into a large & deep mixing bowl.
Form a well in center then pour in yeast mixture & remaining milk.
Gradually stir flour into liquid. Beat vigorously until a firm dough is formed.
Gather dough into a ball & place it on a lightly floured surface.
Knead it by pressing down & pushing it forward several times with heels of your hands.
Fold it back on itself & repeat this action for 10 minutes until it is smooth & elastic.
Shape dough into a ball & place it in a large lightly buttered bowl.
Dust top with flour, cover loosely with a kitchen towel then set
aside in a warm, draft-free place for 45-55 mins. until dough doubles in bulk.
FILLING:
Combine meat, onions & salt & pepper in a large bowl then knead with your hands until smooth.
On a lightly floured surface roll dough into a circle about 1/8" thick.
Cut out 16 circles with a 4 1/2" cookie cutter.
Place 5 tb filling on each circle & moisten the edges of dough with cold water.
Fold up all edges of dough, enclosing filling & making a flat, round cake.
Pre-heat oven to 250 deg-F.
In a large cast-iron skillet set over high-heat.
Melt 3 tb butter & 2 tb vegetable oil. When butter-oil mixture begins to turn light brown.
Add flat cakes & cover pan.
Reduce to med-heat & cook for 10 mins. per side.
Transfer cakes to an oven-proof platter & keep warm in a low oven
while you cook remaining cakes.
Add additional butter & oil to skillet as necessary.
Serve at once.
ORIGIN: Dr. Anatoly Bormulgaev, Pavlodar-Kazakhstan, circa 2003
Categories: Meat, Kazakhstan, Ethnic, Main dish
Yield: 4 Servings
DOUGH:
1 ea Pkg. active yeast
1/4 ts Sugar
1 1/2 c Lukewarm milk
1 1/2 c All-purpose flour
FILLING:
1 1/2 lb Beef ground fine
3/4 c Onions minced
1 ts Salt
1 ts Fresh ground black pepper
4 tb Butter
3 tb Vegetable oil
DOUGH:
Sprinkle yeast & sugar over 1/4 cup of lukewarm milk in a small bowl.
Allow mixture stand for 2-3 mins. then stir to dissolve yeast completely.
Set this bowl in a warm, draft-free place (like an unlit oven) for 8-10 mins. until mixture doubles in volume.
Pour flour into a large & deep mixing bowl.
Form a well in center then pour in yeast mixture & remaining milk.
Gradually stir flour into liquid. Beat vigorously until a firm dough is formed.
Gather dough into a ball & place it on a lightly floured surface.
Knead it by pressing down & pushing it forward several times with heels of your hands.
Fold it back on itself & repeat this action for 10 minutes until it is smooth & elastic.
Shape dough into a ball & place it in a large lightly buttered bowl.
Dust top with flour, cover loosely with a kitchen towel then set
aside in a warm, draft-free place for 45-55 mins. until dough doubles in bulk.
FILLING:
Combine meat, onions & salt & pepper in a large bowl then knead with your hands until smooth.
On a lightly floured surface roll dough into a circle about 1/8" thick.
Cut out 16 circles with a 4 1/2" cookie cutter.
Place 5 tb filling on each circle & moisten the edges of dough with cold water.
Fold up all edges of dough, enclosing filling & making a flat, round cake.
Pre-heat oven to 250 deg-F.
In a large cast-iron skillet set over high-heat.
Melt 3 tb butter & 2 tb vegetable oil. When butter-oil mixture begins to turn light brown.
Add flat cakes & cover pan.
Reduce to med-heat & cook for 10 mins. per side.
Transfer cakes to an oven-proof platter & keep warm in a low oven
while you cook remaining cakes.
Add additional butter & oil to skillet as necessary.
Serve at once.
ORIGIN: Dr. Anatoly Bormulgaev, Pavlodar-Kazakhstan, circa 2003
__._,_.___
No comments:
Post a Comment