In fact, yantyk is a cheburek cooked without adding oil. The dough recipe is very simple, it is usually unleavened, but sometimes custard is mixed with unleavened dough. The fillings are varied, these pasties are often prepared with meat, there is another option for cooking Crimean yantyk either with vegetables or potatoes. This article will tell you how to cook this delicious and satisfying dish.
Yantik with meat filling
Required Ingredients:
Flour 550 g.
One egg.
Dessert spoon of sunflower oil.
Vodka 1 tsp
Salt, spices to taste.
Minced meat 250 g.
Onion 5-6 pcs.
Cooking method:
- Pour water into the pot and wait for it to boil.
- Salt, pour in a spoonful of oil and mix thoroughly.
- We take the sifted flour, add it to boiling salted water and mix quickly so that there are no lumps. The result is a custard dough with a soft consistency.
- Set the dough aside until completely cooled.
- For the filling, we take minced meat, mix it with grated or very finely chopped onions, add pepper and other herbs as desired.
- Adding egg and vodka to the test mass, mix.
- Gently pour out the remaining flour and knead the elastic and pliable dough.
- Roll the dough into a ball and let it rise for about 60 minutes.
- Roll out a thin layer of dough.
- Cut out circles for yantyk (like dumplings).
- We put the filling in the middle, pinch the edges in the shape of a semicircle. Pinch the edges carefully so that the broth does not spill out during cooking.
- We heat the frying pan and bake the yantyks on both sides, after sprinkling them with flour.
- Turn over as soon as the dough begins to bubble.
Served hot on the table. If the dough turned out a little harsh, then grease the finished yantyk with melted butter to soften.
Recipe with cheese
Potatoes 6 medium pieces.
Salt and dill to taste.
Sunflower oil 25 ml.
Dutch type cheese 150 g.
Flour 450 g
Egg 1 piece.
Butter 35 g.
Cooking:
- Bring water to a boil and add salt.
- Pour in sunflower oil.
- Add half the flour and mix very quickly.
- Leave to cool, break the egg into the dough and knead.
- We put the dough in a bag and put it in a cool place for half an hour.
- Peel potatoes, boil and mash them.
- Add dill to the potatoes, rub the cheese, add salt to taste and mix.
- Divide the dough into 10 equal balls and roll each ball into a circle.
- We spread the potatoes on one half of the mug and cover with the second half, pinching the edges. It is more convenient to pinch with a fork.
- We heat the frying pan and bake yantyki until blush.
To make the dough softer, coat the pastries with butter on both sides.
Crimean yantyk
Required products:
Minced meat 550 g
Bulb onion 300 g
Water 150 g.
Wheat flour 700 g
One raw egg.
Butter.
Salt and herbs to taste.
Cooking:
- Finely chop the onion, add it to the minced meat, add salt, season and stir.
- Pour warm water into a saucepan, add the egg there and beat.
- Salt and add flour, kneading the dough.
- Divide the dough into pieces and roll out thin circles.
- We put minced meat on one half and close it with the second half, crushing the edges of the yantyk with a fork.
- Put on a heated frying pan and bake without adding oil to a crust.
- We coat each yantyk with melted butter.
Recipe with tomatoes
Flour 2 stack.
Olive oil 1 tbsp
Dessert spoon of vodka.
Salt and fresh herbs.
Three small tomatoes
Cooking:
- We put the pan on the fire, pour water into it and wait for it to boil.
- Add flour to water and stir quickly.
- We cut the tomatoes for the filling into thin slices, rub the cheese and chop the greens smaller to taste.
- We divide the dough into separate pieces and roll each piece with a rolling pin into a thin pancake.
- Mix tomatoes, cheese, herbs, salt.
- We put the filling on the pancake and pinch the edges better so that the broth does not flow out during the baking process.
- We heat a dry frying pan and fry the product without adding oil. Yantyk is baked until golden brown on all sides.
- When the yantyk is ready, while it is still hot, coat with melted butter.
Video on the topic of the article
To try all the national dishes of the peoples of the Crimea, perhaps life is not enough. Both experienced travelers and Crimeans, who seem to know everything about their native region, can always find something new and tasty for themselves. It is not for nothing that Crimea entered the rating of Russian regions, where the most delicious pies are baked and delicious sweets are prepared.
Information agency RIA Novosti Crimea has compiled a list of amenities that can be found in the resort towns and villages of Crimea.
Sarma (Dolma)
What the Karaites call sarma, and the Tatars - dolma reminds tourists of cabbage rolls in grape leaves. Tiny cabbage rolls are cooked with minced meat, most often lamb, and wrapped in young pickled grape leaves. You can try sarma in many cafes and restaurants of the peninsula, as it is very popular with locals. At the same time, oriental food is common in Azerbaijan, Armenia, Turkey and even among the Greeks.
Dish hamur-dolma is a very small thimble-sized dumplings served with broth. Some tourists call hamur-dolma "ears". There is a legend that when a girl from a Karaite family got married, she prepared very small hamur-dolma for the groom's family to show that she was a good housewife. The bride rolled out thin dough, and then cut out circles with a wedding ring so that the “dumplings” turned out to be very small. By the way, hamur-dolma differs from Russian dumplings not only in size, but also in the presence of a hole that is left during modeling so that the broth is more rich.
Tandoor samsa
A unique pie cooked in a tandoor oven is often called the Crimean "fast food" because of its wide distribution. Tourists traveling around the Crimea for the first time must have noticed unusual stoves on wheels with the inscription "samsa". Crimean Tatars learned how to cook a patty in Uzbekistan and upon their return to the peninsula made this dish one of the most popular, so vacationers often consider samsa to be an exclusively Crimean Tatar dish.
The patty is made from simple, unleavened dough, which is rolled into a pancake shape and topped with ground beef with onions and spices. Most often, samsa is wrapped in the shape of a petal, sometimes it has a triangular shape. Then the product is moistened with water and attached to the wall of the tandoor. The tandoor itself, which is a round brazier, was invented in China. It is also used in the Caucasus and India.
Ayaklak (kibins)
The small people of the peninsula - the Crimean Karaites - became famous throughout the country for their pastries. Crescent-shaped pies should be at least 10-11 cm. According to a survey conducted among Russians, kibins, also known as ayaklak, are the most common pie in Crimea and rank third in the ranking of the most delicious pastries in the country. Karaite pies are mainly made from puff pastry stuffed with beef or mutton meat, which is not ground into minced meat, but finely cut. Some cooks add mutton fat to the dough as well. In the middle of the pie, a through pinch is made.
Cheburek, Chir-Chir and Yantyk
Chebureks, like samsa, are sold in Crimea in expensive restaurants, and in almost every eatery. Almost all the peoples living on the peninsula claim that these fried pies are their national dish. Only if the Crimean Tatars call them chebureks, then the Greeks, Karaites and Krymchaks gave the product the name chir-chir.
“Chir-chir differs from cheburek primarily in its name, although each housewife prepares it in her own way. We have the word "cheburek" - almost abusive. The name "chir-chir" was given because during the frying of the pie in a large amount of oil, characteristic sizzling sounds are made., - Dmitry Gabay, a representative of the National Cultural Autonomy of the Karaites Kardashlar, told RIA Novosti Crimea.
In some establishments, the dough is prepared in a special way, mixing yeast and puff pastry. Many chefs add vegetables, cheese and other ingredients to pasties. 
Yantyk differs from cheburek only in the way it is prepared: it is not fried in boiling oil, but in a dry frying pan. Ready-made yantyki are smeared with a small piece of butter. The product is loved by many vacationers, as it is less high-calorie and very appetizing.
You can try the Karaite version of the product in the ethno-cultural cafe "Karaman" or in the cheburek "Chir-chir" in Evpatoria, the Crimean Tatar yantyks are sold in almost every cheburech Republic.
Black Sea seafood
Rapana, mussels, oysters, shrimps - those seafood, for which it is worth going to the Crimea. In Crimea, oysters are grown both in the Black Sea and on Lake Donuzlav. Experts note that Crimean oysters have a unique piquant taste, since the salinity of the Black Sea is lower than in other regions where this mollusk is traditionally bred. In addition, sea shellfish protein is even easier to digest than egg protein. At the same time, lovers of unusual dishes should remember that 25% of the world's population is allergic to fresh sea protein. Therefore, some gourmets should choose baked oysters.
Fresh Black Sea mussels and rapana you can buy in the Crimean markets and in fish stores to cook it yourself or try the famous clam julienne in a cafe. Mussels are grown in Sevastopol, Laspi Bay, Feodosia and Kerch. They contain high-quality protein, calcium, phosphorus, iron, zinc and iodine. Rapana are inexpensive and tasty clams.
Few people know that rapans live in the most beautiful shells, which have been kept in almost every Russian family since Soviet times and which we put to our ears in childhood to hear the sound of the sea. Despite its external attractiveness, this mollusk is an insidious predator that eats mussels and oysters.
Those who are no longer surprised by simple seafood dishes can try the Crimean mussel pilaf. Pilaf with seafood is not at all like a traditional dish.
Crimean shkara from red mullet
The traditional fisherman's stew - shkara - is prepared in the Crimea both from the Black Sea horse mackerel and red mullet. This easy-to-prepare dish has a lot of varieties, but the main and invariable rule is the use of only freshly caught fish, onions and spices. Fragrant and spicy red mullet shell is cooked on Tarkhankut, which is located in the western part of the peninsula. Its preparation takes only 15 minutes. By the way, the red mullet has another, Turkish, name - the sultan. This fish is also deliciously cooked in Yalta, Balaklava, Feodosia. Most often it is fried with a small amount of spices or cooked on the grill.
Many have heard about the Crimean Tatar sweetness - baklava, which is sold at every step. However, many do not know that small sweets, which are served in Crimean-Totar establishments with tea or coffee instead of sugar, are called parvarda. Airy multi-colored caramel is made from a syrup made from sugar and water, a small amount of flour, a drop of vinegar or lemon juice. By the way, this sweet is very common in Uzbekistan.
The post contains 5 recipes of the Crimean classical cuisine, the author-singer is Elena Lagoda, she is a Crimean ethnographer.
1. Karaite pies - a favorite dish of all Crimeans and in general one of the culinary calling cards of the Crimea. True, they are also very popular in Lithuania, where a fairly large Karaite diaspora lives. In Lithuania they are calledkibinai (or kibins). The Karaite dough is crispy, and the filling is very juicy.
Ingredients
For test:
Flour - 650 g
Butter - 250 g
Water - 200 ml
Egg - 2 pcs. + 1 pc. for surface lubrication
Salt - 0.5 tsp
Sugar - 0.5 tbsp. l.
Vinegar 9% - 1 tbsp. l.
For filling:
Lamb or beef pulp - 600 g
Onion - 2 pcs.
Salt
Ground black pepper
Fat tail fat (if the meat is lean) - 100 g
Cooking method:
1. Sift the flour into a bowl. Finely chop the chilled butter or three on a coarse grater and combine with flour, add eggs, salt, sugar and water with vinegar and knead a homogeneous soft dough. You can do without vinegar, but with it the dough becomes more crispy, that is, the effect of puff pastry appears. Wrap it in cling film and put it in the fridge for an hour.
Step 1. Knead the dough and put it in the refrigerator for an hour
2 . Traditionally, mutton is used for Karaite pies. The Karaites did not eat pork. Therefore, if you do not like the flavor of lamb, you can replace it with beef. You can adjust the fat content of the meat according to your taste. If you are using lean meat, add some fat tail fat. This will give the filling the juiciness and flavor of lamb.
Finely chop or cut the meat (but do not use a meat grinder, otherwise there will be no juiciness), add chopped onion to it. Salt and pepper the filling, mix thoroughly.
Step 2. Cooking the filling for Karaite pies
3. From the dough we pinch off koloboks the size of a child's fist and roll out thin cakes. We put a tablespoon of the filling on one half and connect the edge. Then we wrap the edge with a pigtail, like a big dumpling. If you don’t know how to do this, go to Google with the request “pigtail on dumplings” or pies and view one of the proposed video options. Usually Google produces a large number of very intelligible short videos.
Step 3. We form pies
4. Sometimes, in some literary sources, I came across a recommendation to make “spouts” for Karaite pies - holes with a pinch for steam to escape. I DO NOT RECOMMEND doing this. Since in this case the juice flows out ugly and remains dripping on the pie, in addition, the filling remains dry, not juicy, and the pie itself does not swell without exposure to steam and remains flat.
5. Before baking, grease the pies with an egg and bake at 200 degrees for about half an hour. Serve hot!!! True, they are also very tasty when cold.
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2. Kashyk-ash - spoon soup
This ancient dish in the Crimea is found among several peoples. Among the Crimean Tatars, kashyk-ash or sometimes another spelling, kash-kash, is translated as spoon soup, among the Krymchaks - syuzme, among the Karaites - hamur-dolma (lit. stuffed dough), among the Azov Greeks who came out of the Crimea - khashikha. In fact, these are very small dumplings with meat filling. They are served with the broth in which they were cooked. As a rule, curdled milk or natural yogurt is added to kashyk-ash and sprinkled with plenty of herbs. The size of the dumplings spoke of the mastery of the hostess. There should be at least 6-7 in a spoon. I fit 8 and even had more space.
Ingredients
For test:
Water - 200 ml
Egg - 1 pc.
Salt - 1 tsp
Flour - at least 4 stacks, but possibly more (640 g)
Sunflower oil - 1-2 tbsp. l.
For filling:
Beef - 200 g
Lamb - 150 g
Onion - 1 pc.
Ground black pepper
Salt - 1 tsp
For serving:
Greens (onions, dill, parsley) - to taste
Yogurt or sour cream - to taste
Ground black pepper - to taste
Cooking method:
1. From flour, water, eggs and salt, knead a stiff dough. Cover it with a bowl, film or towel and leave for an hour.
Step 1. Knead the tough dough
2 . For minced meat, we pass the meat and onion through a meat grinder. Salt and pepper. The choice of meat was determined by religious views, since the Tatars and Krymchaks do not eat pork. The proportions of beef and lamb can be any.
Step 2. Cooking minced meat
3. Roll out a small piece of dough on a well-floured surface. The fact is that modeling small dumplings takes more time than ordinary dumplings, so the dough can dry out. If you have an assistant in modeling, then you can cut the dough into squares and quickly form dumplings. The dough needs to be rolled out quite thinly, but not too zealous - otherwise the dough soaked from the filling may break through. Squares should be no larger than 3 cm.
Step 3. We make small dumplings
If you are making dumplings without an assistant, then you need to roll out the dough in small portions, cut it into strips, and fold the strips one on top of the other. In this case, the dough should be very steep and dusted with flour so that the layers do not stick together. Strips folded together are easier to cut into equal squares. We stack the finished squares on top of each other - so the dough dries less - and form small dumplings the size of a finger knuckle. Some craftswomen sculpted dumplings the size of a fingernail.
4. We put the finished dumplings on a surface sprinkled with flour and let them dry a little, and then freeze or cook immediately.
Step 3. Put the finished dumplings on a floured surface.
5. We lower the dumplings into the boiled broth or water. Serve kash-kash immediately, without letting the dish cool down. Season with ground pepper and sprinkle generously with herbs. Optionally, you can fill with sour cream, curdled milk or natural yogurt.
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3. Chebureks
Chebureks are the most popular dish of Crimean cuisine; they are cooked in almost every home. Both my mother and grandmother often cooked pasties, at least once a month - that's for sure. This ancient dish is found among many Crimean peoples under different names. Chebureki is a Crimean Tatar name, while among Krymchaks and Karaites they are called chir-chir (consonant with sizzling oil when frying). Previously, they were prepared only from lamb and fried in lamb fat. Now they are boiled in hot sunflower oil, and in the menu of numerous Crimean pasties, cafes and restaurants, you can often find variations of cheese filling, tomato and even sweet pasties with cottage cheese. And all this is undoubtedly also very tasty.
The dough in chebureks is thin, very tender and slightly crunchy. Hot chebureks are always bubbly, pot-bellied, and when biting into the filling, delicious juice oozes - broth. It goes without saying that they should only be eaten hot, until the juice is absorbed into the dough.
Ingredients:
For test:
Flour - 3.5 stack. (560 g)
Water - 1 stack.
Salt - 1 tsp
For filling:
Onions - 1-2 pcs.
Salt
Greenery
Black pepper
Water - about 0.5 stack.
For frying:
Refined sunflower oil - not less than 0.5 l
Cooking method:
1. From water, flour, salt and a small amount of vegetable oil, knead a rather steep dough. You need to knead it until it becomes smooth, elastic and glossy. Cover it with a bowl, film or towel and leave to rest for an hour.
2 . Add salt, a lot of herbs and ground black pepper to the minced meat. Finely chop the onion and, sprinkling a little salt, crush it with your hands so that it becomes softer and not too noticeable in the finished chebureks. Mix the onion with the filling, add water and stir. The consistency of minced meat should be a little liquid, but not too much - so that the filling does not spread, and not thick - so that it remains juicy in the finished cheburek.
3. We pinch off a ball of dough from the dough and roll out a thin circle with a diameter corresponding to your frying pan or cauldron, in which pasties will be fried. If the dough sticks to the board, lightly dust it with flour, but a little so that the excess flour does not burn in the oil. We spread a tablespoon of the filling on one half of the circle, cover with the second half and close the edge well. We cut the edge of the dough with a special knife for chebureks. Among the Crimean Tatars, it was called chegyr.
4 . Pour a lot of oil into a cauldron or deep frying pan so that the pasties float and do not touch the bottom. We heat it very well, so that when the cheburek is lowered, it boils. Fry pasties until golden brown. It is important that there are no holes in the dough and that the edge is well stuck together, otherwise, when frying, the juice will flow out and the oil will smoke heavily. Turn over and take out the pasties with a slotted spoon.
We serve chebureks right away! Immediately!!!
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Note(information from the commentator of the post Evgeny)
In the manufacture of chebureks and yantyks, before laying the minced meat, sprinkle the dough with plenty of flour, except for the edge. Lightly moisten the edges where they will be molded with water.
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4. Yantyki
In fact, yantyki are chebureks fried in a dry frying pan, without oil.. Freshly cooked, they are generously lubricated with butter and covered, from which they become soft and very tasty. The result is a completely different dish from chebureks. It's hard to say which one is tastier, you need to try both!
Ingredients:
For test:
Flour - 3.5 stack. (560 g)
Water - 1 stack.
Vegetable oil - 2 tbsp. l.
Salt - 1 tsp
For filling:
Minced lamb or beef - 200-300 g
Onions - 1-2 pcs.
Salt
Greenery
Black pepper
Water - about 0.5 stack.
For lubrication:
Melted or softened butter - 100 g
Cooking method:
All stages of cooking before frying, that is, kneading the dough and preparing the filling are no different from pasties.
Then we take a frying pan, preferably with a thick bottom, preferably cast iron, heat it over medium heat and fry the yantyks without using oil, that is, in a completely dry frying pan. A couple of minutes on one side and the same on the other. If you are not sure that the dough is fried, you can turn the yantyk over again and let it bake for another minute.
Grease the hot yantyks with butter and cover with a lid or a plate so that they steam a little and soften. Serve hot, of course!
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5. Jewish stuffed fish (gefilte fish)
I learned about this dish from my grandmother, who for a long time lived in the same yard with a Jewish family. The peculiarity of this dish, traditional for the Crimean Jews, is that the whole fish is skinned with a “stocking”, stuffed and then boiled with beets, onions and carrots. Perhaps it is appropriate to mention that in the 20s of the twentieth century. a large number of Jews moved to the Crimea and they even wanted to make the peninsula a Jewish autonomy.
This is a very difficult dish, both in terms of cooking technology and its significance, which is simply huge for Jewish culture. You can translate from Yiddish gefilte fish not only as stuffed fish, but as a filled, rich fish. It is served on Passover and Rosh Hashanah, and it is also ideal for Shabbat because it is bone-free when cooked on Friday, which means it does not violate the Jewish prohibition of removing bones on the Sabbath.
Cold stuffed fish is a very tasty dish. It is served differently. Some are served with broth as a cold first course, and some make the broth harden and serve as aspic.
From my friend and colleague Evgeny Melnichenko, who simply prepares gefilte fish with jewelry, I found out the intricacies of cooking. By the way, Eugene is an amazing artist, a master of woodcarving, many of his products are dedicated to Jewish art.
Ingredients
For fish:
Pike or zander - 1.5 kg
Onion - 2-3 pcs.
Matzo - 100 g
Dill - 0.5 bunch.
Raw eggs - 2 pcs.
Boiled eggs, peeled whole (small) - 3 pcs.
Salt - to taste, but a little more than usual
Ground black pepper
For the broth:
Raw beets - 2 pcs.
Raw carrots - 2 pcs.
Onion - 1 pc.
Yellow and red onion peel
Bay leaf - 3-4 pcs.
Black peppercorns
Brown sugar - 0.5 tbsp. l.
Salt - to taste
Water
Cooking method:
1 . First, let's focus on the choice of fish. I consider pike perch to be the ideal fish for this dish, although pike or carp are considered traditional for stuffed fish in the world. Pelengas is also quite suitable.
We clean the fish from scales, take out the gills, cut off all the fins, except for the tail, remove the gill bone, but we try that the head remains attached to the body along the back. Then we pass under the skin with our fingers and separate it from the meat. In the place of the dorsal fin under the skin, we cut the bones with scissors, trying not to damage the skin. So we reach the tail, gradually turning the skin inside out. At the end, with scissors, we separate the ridge from the tail, again, trying not to damage the skin.
2. Before proceeding with the preparation of minced meat, we collect the cut off fins, ridge and scales (we throw away only the gills), pour a liter of water and cook a transparent broth over a very low heat, adding a little salt to it. We filter the broth.
3 . Cover the matzo with water and let it soften completely. In supermarkets, you can find many variations of matzo, from classic fresh to delicious salty with onions, poppy seeds and other fillings.
Finely chop the onion and sauté half in vegetable oil, and leave the other half raw.
The meat is separated from the bones and passed through a meat grinder along with matzah. In minced meat, add browned and raw onions, salt, pepper, chopped herbs, two raw eggs. We mix everything.
4. We fill the fish with minced meat, but not too tightly, but so that it takes on a natural shape. Sometimes boiled eggs are put in the middle of the fish so that the fish slices look spectacular in the cut. By the way, I noticed that with eggs inside, the fish retains a more rounded shape when cooked and does not become flat.
5 . At the bottom of the pan we put onion peel, peeled and sliced beets and carrots, a whole peeled onion, bay leaf, peppercorns.
6. Then we lay the fish belly down, back up and pour hot broth. It is not scary if the fish is completely uncovered. Salt the broth well and add a couple of teaspoons of brown sugar. If brown sugar is not available, you can replace it with burnt sugar: hold half a tablespoon of sugar over the fire until it caramelizes and turns light brown. Cook the fish with the lid closed for about two hours, removing the foam at the beginning. We wait for complete cooling and only then we take out the fish, trying so that the head does not come off.
We filter the broth, heat it up and introduce gelatin, according to the instructions. We put the fish on the dish, pour a small amount of jelly, let it harden well and decorate with lemon, beets, herbs.
Fill the stuffed fish with hot broth and cook for about 2 hours.
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Another recipe for chebureks from the book "Karaite cuisine":
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Our blog has already published posts with recipes from seasonal Crimean products and according to Crimean recipes.
- Sift the flour component. It should be understood that it is impossible to indicate the exact amount of flour that will be needed for the dough - it depends on its quality, humidity, and even on the size of the egg used. Therefore, you do not need to pour out all the flour at once, it is better to add a little bit as needed.
- The gingerbread man should turn out soft and elastic (some recommend adding a tablespoon of vegetable oil during kneading for better plasticity).
- We divide the bun into small parts, simultaneously forming balls from them.
- The filling for yantyks, as seen in the photo, is minced meat with chopped onions. You can make the taste richer with the help of various spices and seasonings. Don't forget to salt the filling!
- On each cake, thinly rolled into a round layer, lay out a little minced meat and crush it with your fingers, evenly distributing it over half the surface of the cake.
- We pinch the free part of the dough, fix the edge and process it with a pastry knife.
- Do not forget - yantyks are fried in a dry, well-heated pan.
- We turn the cakes over only when the characteristic browned zones appear, indicating the readiness of the dough.
- Another secret of this dish - when removing from the pan, be sure to coat the crispy surface with a small piece of butter.
- A popular Tatar dish is already on your table!
Due to the lack of deep-frying, this option is easier and more comfortable for the digestive system. Yes, and eating a cake with which oil does not drain is much more pleasant. The best recipes for you on Cooking Easy - subscribe and stay with us!
We borrowed yantyk recipes from the Crimean Tatar cuisine. Incredibly tasty dough and minced meat products are prepared in the usual way, but fried in a dry frying pan without oil. It is this fact that makes them more attractive to eat, as it reduces the calorie content of food and completely negates the negative health effects associated with eating food fried in oil.
Yantik with meat - recipe
Ingredients:
- purified water - 365 ml;
- sifted flour - 520 g;
- minced meat - 520 g;
- bulb bulb - 120 g;
- rock salt, ground black pepper and for minced meat - to taste;
- fresh herbs - to taste.
Cooking
The dough recipe for yantyk couldn't be easier. It is enough to sift the flour, salt it with a pinch of salt and, adding purified water, knead. The texture of the finished lump should be completely homogeneous, plastic and not sticky. We leave the base of the products under a towel for proofing for about forty minutes, and at this time we will deal with minced meat for the filling. Most often, fresh high-quality lamb is used for this, but you can also take beef, pork, as well as a mixture of several types of meat. The product is ground in a meat grinder and mixed with a peeled and finely diced onion. As spices, you can take classic black pepper (ideally freshly ground) or supplement it with a set of spices and aromatic herbs to your taste, as well as fresh herbs. Unforgettable minced meat also salt to taste and knead thoroughly.
After proofing, divide the dough into portions, roll each thinly, and distribute the minced meat filling in a small layer on one half of each. We cover the filling with the second edge of the rolled cake, seal the edges and put the blanks on a dry heated frying pan and fry over moderate heat until the dough is browned on both sides.
