Yaghmash: Meat-Filled Pastries

ارسلان مرتضویŞef

Malzemeler

• 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

Adımlar

1. 1

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

   Gerekli Aletler:

   Karıştırma Kasesi

   5 dk
2. 2

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

   Gerekli Aletler:

   Karıştırma Kasesi

   5 dk
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 dk
4. 4

   Cut the dough into small balls and set aside.

   5 dk
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.

   Gerekli Aletler:

   Tava

   10 dk
6. 6

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

   Gerekli Aletler:

   Tava

   5 dk
7. 7

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

   5 dk
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 dk
9. 9

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

   Gerekli Aletler:

   Fırın

   10 dk

Besin Değerleri

* Besin değerleri yaklaşık değerlerdir ve hesaplama; malzeme türü, yetiştirme, depolama ve pişirme yöntemlerinden etkilenebilir.

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