So, Yantiki. They used to be made round and called "togerek" (translated as "circle"). Togerek is a traditional Crimean Tatar dish. Or they called dry chebureks. More precisely, the Crimean Tatars call it not cheEbUrek, but cheIbOrek, which in translation "chi" means "raw", "borek" means "cake". Why "raw"? Well, because it is fried in a large amount of boiling vegetable oil, it acquires a golden crust in a minute, and the minced meat and onion inside may not be fully cooked (but it does not feel this). That's why there is this "or". Maybe raw.
For the dough, we need water, salt, flour, and if you wish, you can add a drop of oil to make the dough elastic. After kneading, the dough should rest for at least 10 minutes. The finished dough is cut into pieces of 70-75 g, also let it rest for 5 minutes. Then, thinly roll out.
Cut the onion into large pieces, salt and mash with your hands. And, keep the main secret of juiciness: there should be twice as much onion as minced meat. It is in this proportion that the filling will be as juicy as possible.
We take beef or lamb for minced meat. If possible, choose meat with fat, then the filling will be even juicier.
Spread the prepared minced meat with onions on half of the dough and leave 2-2.5 centimeters from the edge of the circle. Then, cover with the other half of the dough and press well together with your fingers. The edges should be trimmed (it is convenient to take a plate with even edges for this purpose).
Before forming the yantik, heat the pan well. Put the yantik in it, turn it over after 30 seconds (this way the shape will be fixed). Bake on medium heat, turning it over. Immediately after baking, grease both sides with butter, make a "hole" on the side and put a piece of butter inside.
Ingredients for making yantiks (6 pieces):
Dough:
150 g of water
270 g of flour
6 g of salt
1/2 tsp of oil (optional for elasticity)
Filling:
200 g minced meat
300 g of onions
salt, pepper to taste
Nariman Aliev / narik_aliev
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⏱ Time Code:
0:00 - We are preparing yantik
0:20 - What is that day?
0:30 - Recipe for dough for yantik
0:42 - What kind of dough should Yantik and Cheburek have
1:08 - Stuffing for yantik
1:30 - Forming a togerek
2:42 - How to fry yantik
3:20 - The secret of delicious yantik
3:47 - Tasting the finished dish
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