Yaghmash: Meat-Filled Pastries

ارسلان مرتضویCuisinier

Ingrédients

• 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

Mesures

1. 1

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

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

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

   Matériel requis:

   Bol de mélange

   5 minutes
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 minutes
4. 4

   Cut the dough into small balls and set aside.

   5 minutes
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.

   Matériel requis:

   Poêle à frire

   10 minutes
6. 6

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

   Matériel requis:

   Poêle à frire

   5 minutes
7. 7

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

   5 minutes
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 minutes
9. 9

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

   Matériel requis:

   Four

   10 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques