A crispy and brown delicacy from Turkish dough stuffed with Ontario meat/Walla! system, Ayala Jenny
My children call this dish "meat candies". I fill the yupka dough that comes from the Turkish kitchen with well-seasoned and spicy shredded meat, and roll it into long, crispy candy-like pastries. To the wonderful cooking liquids (stock) that the piece of meat left at the end of cooking, I add onions and fried mushrooms and make a wonderful sauce that goes great with the pastries.
For the filling, I like to use the cut of the steak, which has strong meat flavors. When cooked for a long time, it becomes soft and falls apart easily (also great for banyan filling).
Thin and crispy borax. "Meat candies"/Walla! system, Ayala Jenny
Shortcuts:
The home-made yupka dough can be replaced with store-bought pilas dough, rolled out thinly on a greased surface.
It is recommended to use a pressure cooker which will help shorten the long cooking time of the meat.
The sauce is a serving recommendation, but it is really delicious.
For Ayala Jenny's recipe from last week
Madame DeHaan's meatballs
To the full article
Borks pastries from Yopfka dough stuffed ontrib with mushroom sauce/Jenny doe
Ingredients for the recipe
The dough will be produced
3 cups flour
1 teaspoon of salt
¾1 cups
oil to cover the dough balls
for stuffing
500 grams of tuna cut into large cubes
A little oil for frying
3 crushed garlic cloves
1 teaspoon paprika
1 tablespoon dry ground chili pepper
for baking
scrambled egg
Sesame
for mushroom sauce (permission)
1 chopped onion
1 basket of fresh champagne or portobello mushrooms
1 tablespoon flour
2 glasses or meat cooking liquid
Salt
black pepper
A little chopped parsley
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Preparation
How do you make meat borax?
1
The production: put flour, salt and water into a soft and pleasant dough. Form balls the size of half a fist and place them in a small pan. Pour oil until the balls are covered and leave to rest for an hour.
2
The filling: in a pot with a little oil sear the pieces of meat on all sides until brown. Pour water to cover and cook covered until softened (in a pressure cooker about one hour, in a regular pot about three hours).
3
When the meat is ready, pour a little oil into the pan, add crushed garlic, paprika and ground chili and start heating until the smell of the garlic and spices begins to rise. Add the tender pieces of meat to the pan with a slotted spoon and mix well.
4
Pour some of the meat cooking liquid with a ladle and continue to cook until the meat falls apart into strings and the liquid evaporates. Well seasoned and juicy meat should remain in the pan (be careful not to dry it out). Taste and season with salt to taste.
5
Assembling the pastries: take a ball out of the oil, open it on a greased surface with your hands and stretch it to the sides until the dough is thin (half a mm thick).
6
Place the filling on the edge of the sheet of dough in one row and start rolling the dough over it until you get an elongated "candy". Carefully place in a pan with baking paper and continue like this with the rest of the dough and the filling.
7
Brush the surface of the dough filled with egg, sprinkle with sesame seeds and place in an oven preheated to 180 degrees for half an hour.
8
Prepare the sauce: fry chopped onions in a pan with a little oil until golden. Slice the mushrooms and add them. Fry together until they brown. Add a tablespoon of flour, mix well and pour two cups of the meat cooking liquid (or water). Cook together while stirring until a thick batter is obtained.
9
Shortcuts: You can use ready-made fillas dough. Roll it out on a greased surface to a thickness of 1.5 mm.
Youfka dough stuffed with meat/Wala system!, Ayala Jenny
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