BREADS & PASTAS
Dilute yeast in warm milk. add little sifted flour and oil. Add all of those other flour and salted water as necessary. Knead dough and let stnad covered in warm place. Divide dough into 150-200g (5-7 oz) pieces and roll into balls. Flatten into round bread, 2 cm (3/4 in) at edges and 1 cm (2/5 in) within the center. Create a pattern within the center having a chekish. Sprinkle water around the bottom and bake inside a tandoor or perhaps an oven.
Obi-non - Flat bread
1 kg or 7 1/2 cups flour, 2 cups water, 2 teaspoons salt, 40 g (1 1/2 oz) yeast
Prepare dough as with flat bread recipe above. Divide dough into 150-200 g (5-7 oz.) pieces and roll into balls. Flatten into round bread, 2-3 cm (3/4-one in) at adges and 5 mm (3/16 in.) within the center. Create a pattern within the center having a chekish. Sprinkle water around the bottom and bake inside a tandoor.
Jizzali non - Flat bread with fat
1 kg or 7 1/2 cups flour, 2 cups water, 2 teaspoons salt, 40 g (1 1/2 oz.) yeast, 1 cup cubed animal fat.
Fry fat, drain, and awesome. Prepare dough as with flat bread recipe above owrking in bits of fat evenly through the dough. Divide dough into 40 g (1 1/2 oz) pieces and roll into balls. Continue Obi-non recipe previously mentioned.
Kunjutli veterans administration sedanli non - Flat bread with sesame and poppy seeds
1 kg or 7 1/2 cups flour, 2 cups water, 2 teaspoons salt, 30 g (1 oz) yeast, 10 g (1/2 oz.) sesame and poppy seeds.
Recipe is similar to Obi-non above, except result in the dough rather less stiff and permit to increase an additional 25-30 minuntes. Stamp patterns on the top, scatter with sesame and poppy seeds, and bake inside a tandoor oven.
Piyozli non - Flat bread with onions
1 kg or 7 1/2 cups flour, 30 g salt, 30 g (1 oz.) yeast, 60 g (2 oz.) dry milk, 40 g (1-2 oz) beef fat, 180 g onions, 14 g or 1 tablespoon vegetable oil, 20 g sesame seeds, 730 ml or 3 cups water.
Recipe is equivalent to Obi-non above. Stamp patterns on the top and sprinkle with thinly sliced onions and sesame seeds. Let it rise another 15-twenty minutes within pastry cloth and bake inside a tandoor oven.
Shirmoi hon - Chickpea and anise flat bread
1 kg or 7 1/2 cups flour, 1L or 4 cups water, 1 cup chickpeas, 1 teaspoon anise seed, 2 teaspoons salt, 30 g (1 oz.) yeast.
Fundamental dough recipe is equivalent to Obi-non above. Pick and clean the very best dried chickpeas and crush. Boil anise seed in water after which add crushed chickpeas. Awesome for around an hour, add yeast and blend well. Add anise water to flour making dough. Divid into pieces, flatten into round bread, 2.5 cm (one in) at edges and 1 cm (2/5 in) within the center. Create a pattern within the center with chekish making decorative pattern on sides bread having a knife. Bake in tandoor oven.
Lochira
1 kg or 7 1/2 cups flour, 2 cups water, 1 teaspoon salt, 30 g (1 oz) yeast, 1 cup grease
Make dough with warm salted water, yeast, grease, and stifted flour and let are a symbol of 10-fifteen minutes. Divide dough into 200 g (7 oz) pieces and roll into balls. Flatten into round bread about 3-4 mm (1/6 in) thick. Make indentations on top with chekish to lessen thickness from the edges and bake inside a tandoor.
Yogli Lochira
1.5 kg or 11 1/4 cups flour, 200 g (7 oz) margarine, 700 g or 3 cups milk, 13 g or 1 teaspoon oil, 20 g salt.
Dissolve salt in milk, add softened margarine and stifted flour and let are a symbol of 30-40 minutes. Unveil dough into balls and let stand another 20-25 minutes. Flatten into round bread about 3-5 mm (1/8-3/16 in) thick. Make deep indentations on top having a checkish to lessen thickness from the edges and bake inside a tandoor.
Katlama - Flat bread
1 kg or 7 1/2 cups flour, 2 cups water, 1 1/2 cups grease or kaimak, two tablespoons sugar or confectioner's sugar, 2 teaspoons salt, 1 cup butter.
Add sifted flour to warm salted water. Knead dough and let stand 10-fifteen minutes. Unveil right into a thin layer, 1 mm (1/25 in). Rub surface with grease, sour cream, or butter. Roll the dough around itself utilizing a moving stick (much like a dowel). Cut lengthwise across the stick which 2 cm (3/4 in) strips. Roll-up each strip, devote its side and flatten having a moving pin to some thickness of just one cm (2/5 in). Coat fry pan with melted butter and fry on sides.
Piyozli katlama - Flat bread with onions
1 kg or 7 1/2 cups flour, 2 cups water, 1 cup kaimak, 3 onions, 1 cup butter, salt.
Add sifted flour to warm salted water. Knead dough and let stand 10-fifteen minutes. Unveil right into a thin layer, 1 mm (1/25 in) and coat with kaimak. Sprinkle surface evenly wih chopped onions. Roll the dough with onions around itself utilizing a moving stick. Follow recipe for katlama above. Coat fry pan with melted butter and fry on sides.
Gilmindi - Jizzax pancakes
1 kg or 7 1/2 cups flour, 2 cups water, 3 cups milk, two tablespoons sugar, 300 g (11 oz) butter, salt.
Make sauce with the addition of single serving flour to sweetened milk and prepare until it thickens. To create dough, add water and salt to sifted flour. Let it stand it warm place. Cut dough into 50 g (1-2 oz) pieces, unveil like flat bread and fry in butter. Coat top surface with milk sauce and fold right into a half-moon.
Yupka - Pancakes
1 kg or 7 1/2 cups flour, 300 g (11 oz) mutton or beef, 2 onions, 1 tablespoon butter, salt, pepper, 250 g (9 oz) vegetable oil for frying.
Mince the meat in meat-grinder and fry in oil. Make stiff dough from flour, salt, and water, roll into tortilla-formed breads but even thinner. Rub fry pan with butter and fry dough on sides. Remove and fry second bread somewhere. Switch over, disseminate a skinny layer of minced meat around the along side it that's been fried. Layer with first bread and disseminate another layer of filling and top with uncooked dough. Turn the whole stack over, repeat with filling and layers of dough. Make stack about 10-12 high. Prepare on really low heat. For everyone fold each layer with meat filling as an envelope.
Parmuda Samsa
1 kg or 7 1/2 cups flour, 1 1/2 cups water, 4 teaspoons salt, 50 g or 1/4 cup greese, 800 g (28 oz) meat, 500 g (18 oz) onions, 200 g (7 oz) animal fat, salt, spices to taste.
For that filling, put meat via a meat-grinder, combine well with choped onions and fat, salt and spices. To create stiff dough, add water and salt to sifted flour, let are a symbol of 30-40 minutes. Unveil dough into thin layer, use mouth of the glass to chop out circles. Convey a spoonful of filling out the center, pinch edges up round the filling developing a ball and completely attaching the meat. Sprinkle the edges with water and join samsa together inside a square. Coat top with beaten egg and bake 30-40 minutes in tandoor or oven.
Nick-Nick Samsa
600 g or 4 1/2 cups flour, 4 eggs, 200 g or 4/5 cups water, 700 g (25 oz) meat, 800 g (28 oz) onions, 160 g (5-6 oz) mutton fat, salt, pepper and cumin to taste.
For that filling, combine finely diced (or minced) meat with chopped onions and fat, salt and spices. To create dough, add water, salt and egg to sifted flour, let are a symbol of 30-40 minutes. Cut dough into 20 g (7/10 oz) pieces and unveil each bit into small flat models. Convey a spoonful of filling (40 g or 1 1/2 oz) within the center, pinch edges up round the filling developing a ball and completely eclosing the meat. Join the edges of two samsa together and caot with beaten egg. Put on a greased pan and bake 25-half an hour.
Tandir Samsa - Tandoori Somsa
1 kg or 7 1/2 cups flour, 1 kg (2 1/4 lb) meat, 1 kg (2 1/4 lb) onions, 110 g (4 oz) mutton fat, pepper and salt to taste.
For that filling, put meat via a meat-grinder, combine well with chopped onions, cubed fat, pepper and salt. To create stiff dough, add water and salt to sifted flour, let are a symbol of 30-40 minutes. Cut dough into 70 g (2 1/2 oz) pieces and unveil each bit into small flat models. Convey a spoonful of filling out the center, pinch edges up round the filling, form an oblong, and completely enclose the meat. Stick samsa towards the walls of the tandoor and bake 25-half an hour.
Varaki Samsa - Pastry Samsa
1 kg or 7 1/2 cups flour, 800 g (28 oz) meat, 500 g (18 oz) onions, 150 g (5 oz) mutton fat, 50 g (2 oz) butter, cumin, pepper and salt to taste.
For that filling, put meat via a meat- grinder, combine well with chopped onions, cubed fat, salt and spices. To create dough, add tepid to warm water and salt to sifted flour, let are a symbol of 30-40 minutes. Unveil dough into 3-4 mm (1/8 in) layer and greese surface with melted butter. Roll-up the dough tightly developing a log, and awesome. Cut sign in to 70 g (2 1/5 oz) pieces and put on their own flat sides. Unveil into small flat models. Convey a spoonful of filling out the center, pinch edges round the filling developing oblong pastry, and completely enclose the meat. Stick samsa to walls of tandoor, sprinkle water on the top, and bake 20-half an hour.
Kovoqli Varaki Somsa - Pumpkin Samsa
650 g or 4 3/4 cups flour, 400 g (14-15 oz) pumpkin, 2 egg, 160 g (3-4 oz) onions, 150 g (5 oz) mutton fat, 70 g (2 1/2 oz) margarine, sugar, pepper and salt to taste.
For that filling, combine diced pumpkin with chopped onions, fat, salt, sugar and spices. To create dough, add tepid to warm water, egg and salt to sifted flour, let are a symbol of 30-40 minutes. Unveil dough into 3-4 mm (1/8 in) layer and grease surface with melted margarine. Roll-up the dough tightly developing a log, and awesome 5-6 hrs. Cut sign in to 50 g (2 oz) pices and put on their own flat sides. Unveil into small flat models. Convey a spoonful of filling out the center, pinch edges round the pumpkin developing a square pastry, and completely enclose the filling. Bake 20-25 minutes within an oven.
Kuk Somsa - Samsa With Vegetables
1 kg or 7 1/2 cups flour, 2 cups water, 2 eggs, 60 g or 1/4 cup vegetable oil, 2 kg (4 1/2 lb) mixed vegetables (clover, mint, coriander, etc.), 100 g (3 oz) mutton fat, 2 bundles (6 oz) eco-friendly onions, 4 onions, cumin, pepper and salt to taste.
For that filling, combine finely chopped vegetables with chopped onions, cubed fat, salt and spices. To create dough, add water and salt to sifted flour, let are a symbol of 30-40 minutes. Cut dough into 50 g (1-2 oz) pieces and unveil each bit into small flat models. Convey a spoonful of filling out the center, pinch edges closed round the filling, and form a ball. Bake 30-40 minutes.
Kartoshkali Kovurma Varaki Somsa - Fried Potato Pies
600 g or 4 1/2 cups flour, 500 g (18 oz) taters, 120 g (4-5 oz) onions, 120 g (4-5 oz) margarine, 100 g or 7 tablespoons vegetable oil, salt to taste.
For that filling, combine diced steamed taters with sauteed onions, salt and spices. To create dough, add tepid to warm water and salt to sifted flour, let are a symbol of 30-40 minutes. Unveil dough into 1.5-3 mm (1/16-1/8 in) layer and grease surface with melted margarine. Roll the dough around itself utilizing a moving stick. Cut lengthwise across the stick resulting in a number of layers of strips of dough. Cut strips into appoximately 6x8 cm (2x3 in) squares. Place potato filling in the heart of each square, fold in two, and pinch edges closed together with your fingers. Deep-fat fry in herbal.
Gumma - Fried Meat Pies
1 kg or 7 1/2 cups flour, 1 1/2 cups water, 2 eggs, 700 g (25 oz) meat, 50 g (2 oz) onion, salt and spices to taste.
Combine minced meat with chopped onions. To create dough, combine water, salt and sifted flour, let are a symbol of 2-2 1/2 hrs. Divide into 20-30 g (1 oz) pieces. Flatten and put minced meat in center. Fold into half moon, pinch the perimeters together gently and deep-fat fry.
Balish - Baked Meat Pies
1 kg or 7 1/2 cups flour, 1 1/2 cup water, 1/2 cup oil, 30 g (1 oz) yeast, 1 kg (2 1/4 lb meat, 500 g (18 oz) onions, salt and spices to taste.
For that filling, combine finely diced (or minced) meat with chopped onions, pepper and salt. To create dough, combine water, oil, salt, sifted flour and yeast, let are a symbol of 2-2 1/2 hrs. Divide into 40-50 g (1/2-2 oz) balls. Unveil to some thickness of three mm (1/7 in) and put minced meat within the center. Fold dough up aroun filling, departing a circular opening at the very top. Put on greased pan, open side up, and let rise another 5-ten minutes. Coat with beaten egg and bake in pre-heated oven (200-240 C) for 8-ten minutes.
