Yaghmash: Meat-Filled Pastries

ارسلان مرتضویآشپز

مواد تشکیل دهنده

• 4 cups flour
  4 cup
• 1/2 cup butter
  0.5 cup
• 1/2 cup oil
  0.5 cup
• 3 tablespoons powdered milk
  3 tablespoon
• 1 teaspoon yeast
  1 teaspoon
• 1 teaspoon baking powder
  1 teaspoon
• 1 cup warm water
  1 cup
• 1 teaspoon salt
  1 teaspoon
• 1/2 gram minced meat
  0.5 gram
• 4 onions, chopped
  4 piece
• 1 tablespoon black pepper
  1 tablespoon
• 1 tablespoon cumin
  1 tablespoon
• 2 tablespoons oil
  2 tablespoon
• A pinch of salt
  0
• 1 egg, for brushing the top
  1 egg

مراحل

1. 1

   In a bowl, mix the flour with the yeast, baking powder, and salt.

   ابزارهای مورد نیاز:

   کاسه مخلوط کن

   5 دقیقه
2. 2

   In another bowl, mix the melted butter with the oil and add them to the flour bowl, rubbing the flour well.

   ابزارهای مورد نیاز:

   کاسه مخلوط کن

   5 دقیقه
3. 3

   Add the warm water and knead the ingredients until a medium-soft dough is formed. Cover the dough with a bag and set aside for half an hour.

   30 دقیقه
4. 4

   Cut the dough into small balls and set aside.

   5 دقیقه
5. 5

   In a frying pan, heat two tablespoons of oil and add half of the onions, sautéing until wilted. Then add the minced meat and stir, then add the spices and salt until the meat is cooked and its water evaporates. Remove from heat and set aside.

   ابزارهای مورد نیاز:

   تابه

   10 دقیقه
6. 6

   In a frying pan, sauté the remaining half of the onions with 4 tablespoons of oil, then add the cumin and stir.

   ابزارهای مورد نیاز:

   تابه

   5 دقیقه
7. 7

   Add the onion and cumin mixture to the meat mixture and stir well.

   5 دقیقه
8. 8

   Flatten each ball of dough in the palm of your hand and fill it with the meat mixture, seal it, and place it on a baking tray. Repeat the process with the remaining dough balls until finished.

   10 دقیقه
9. 9

   Brush the balls with egg on top and bake in the oven from the bottom, then brown the top.

   ابزارهای مورد نیاز:

   فر

   10 دقیقه

حقایق تغذیه

* اطلاعات تغذیه‌ای تقریبی است و محاسبه آن ممکن است تحت تأثیر نوع ماده اولیه، روش کشت، نگهداری و پخت قرار گیرد.

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