- Sift the flour component. It should be understood that it is impossible to indicate the exact amount of flour that will be needed for the dough - it depends on its quality, humidity, and even on the size of the egg used. Therefore, you do not need to pour out all the flour at once, it is better to add a little bit as needed.
- The gingerbread man should turn out soft and elastic (some recommend adding a tablespoon of vegetable oil during kneading for better plasticity).
- We divide the bun into small parts, simultaneously forming balls from them.
- The filling for yantyks, as seen in the photo, is minced meat with chopped onions. You can make the taste richer with the help of various spices and seasonings. Don't forget to salt the filling!
- On each cake, thinly rolled into a round layer, lay out a little minced meat and crush it with your fingers, evenly distributing it over half the surface of the cake.
- We pinch the free part of the dough, fix the edge and process it with a pastry knife.
- Do not forget - yantyks are fried in a dry, well-heated pan.
- We turn the cakes over only when the characteristic browned zones appear, indicating the readiness of the dough.
- Another secret of this dish - when removing from the pan, be sure to coat the crispy surface with a small piece of butter.
- A popular Tatar dish is already on your table!
Due to the lack of deep-frying, this option is easier and more comfortable for digestive system. Yes, and eating a cake with which oil does not drain is much more pleasant. Most best recipes for you on Cooking Easy - subscribe and stay with us!
Elmara Mustafa, Crimean Tatar blogger and writer
Crimean Tatar cuisine is one of the main attractions of the Crimea, which is not inferior in importance to the palaces and the natural beauty of the peninsula. The traditional food of the Crimean Tatars reflects notes of Greek, Turkish, Asian, Italian, Caucasian, Ukrainian and Russian dishes.Sub-ethnic groups also have local dietary habits. For example, vegetables, fruits and fish are more common on the table of the southern coast and mountain Crimean Tatars, meat and dairy products are more common among the steppe ones. But at the same time, national treats are prepared everywhere and, as a rule, this is kamyr ash ( flour product) with lamb or beef meat.
We offer 12 most popular dishes of native Crimean Tatar cuisine for tourists who have a rest in the Crimea and want to learn new gastronomic delights.
Chiberek
There is hardly a person who has not heard about the indescribably fragrant chiberek. This is the most popular dish of the national cuisine of the Crimean Tatars. And what pronunciation options are not found: chuberek, cheburek, cheberek. In fact, chiberek - "whose berek" - literally translates from Crimean Tatar as "raw pie". So, this is a pie made of thin puff pastry with a variety of fillings. According to the rules, it must be fried in boiling fat tail fat, but now it is mainly cooked in vegetable or sunflower oil. Cheese can be used as a filling.The dish has long been loved by the inhabitants of all of Russia and is considered a folk food of some "Asian" origin. However, in reality, the dish has nothing to do with Asia. The fact that chiberek, for example, was widespread in Uzbekistan is connected with the mass deportation of Crimean Tatars there.
Cheburek. Archive photo
Yantyk
Yantyk (yantyk, yantykh) is the twin brother of chiberek, differing only in the way it is cooked. It can be said that they are dressed in different clothes. If chibereks are fried in a pan in a large amount of oil, then yantyk is prepared without it. After frying, still hot, it is generously lubricated butter. So yantyk becomes soft and tender.The dish is great for those who limit themselves to fried foods.
© Flickr/Obormotto
Yantyki. Archive photo
Kebab
One of the favorite dishes of the Crimean Tatars is kebab, in other words, barbecue. Despite the fact that frying meat is typical for many peoples, the Crimean Tatars do it in a special way - before frying on a fire, lamb is cut into small pieces.There are different ways of preparing kebabs. For example, tash kebabs - shish kebab baked in ash on sticks, kazan kebabs - shish kebab stewed in a cauldron, tava kebabs - shish kebab baked in pots or special pans, kyimaly kebab - minced shish kebab, furun kebabs - shish kebab baked in special ovens or in the oven. Any method of cooking enjoys the same success among the local population.
© Flickr/Crocus Group
Kebab. Archive photo
Kashyk-ash and Tatar-ash
Tiny homemade dumplings with meat in broth will delight gourmets. Kashyk-ash - "spoon" soup. Why "spoon"? Because the skill of cooking this dish is directly evaluated with a spoon. That is, the more dumplings fit in the cutlery, the more skillful the hostess is considered. And this work is almost jewelry, since each dumpling should be the size of a fingernail. In finished form, they should fit up to five to seven pieces in a spoon. So, small dumplings are boiled in fragrant meat broth and served as a soup. The dish is seasoned with katyk ( spoiled milk), sour cream and herbs.Also kashyk-ash is popularly called yufak-ash, which means "small food". Tatar-ash is considered an analogue of this dish. In fact, these are the same dumplings, but larger in size and without broth.
© Photo from the page of the cafe "Bereket" in the social network VK
Tiny homemade dumplings with meat in broth
Kobete
This dish is the main decoration of the festive table and the "calling card" of the Crimean Tatar cuisine. "Kob eti" means "a lot of meat". And as soon as they call this delicious and hearty pie- kubete, kobete, kubete. However, its essence does not change. Between two layers delicious dough there is a filling of meat, potatoes and onions.It is easy to find a real kobeta in the menu of Crimean restaurants. Its taste will compete with homemade.
Sarma, dolma
These two dishes are considered one of the most appetizing and popular in the repertoire of any national restaurant. In simple terms, sarma are small finger-sized cabbage rolls stuffed with grape leaves. The combination of meat filling with sourness from grape leaves gives the dish a unique taste.If this filling is put in bell pepper- it turns out dolma.
© Sputnik / Aram Nersesyan
Dolma. Archive photo
Imam bayildy
This is one of the oldest dishes with its own legend and history. Imam bayildy, also known as imam bayoldy, is translated from the Crimean Tatar language as "the imam (the spiritual head of the Muslim community) got rich." According to legend, once a stingy and greedy imam allowed his wife to cook something from what was in the house for the guests who came. They found only a couple of eggplants, bell peppers, a couple of tomatoes and onions. There was only enough vegetable oil to fry onions, peppers and tomatoes. And the eggplant had to be baked. However, the wife of the imam coped with the task and prepared tasty dish. Since then, food has been considered the food of the poor. Later this name became a household name. So in a moment of sudden "generosity" they call greedy people.
© Flickr/Evgenia Levitskaya
Fried vegetables. Archive photo
Sary Burma (Fulti)
Recently, a new dish has appeared in the assortment of Crimean Tatar establishments - Burma sari, although it has long been an important holiday treat for Crimean Tatars. Literally, the name translates as "yellow, twisted". The dish is a golden roll stuffed with minced meat (optionally with potatoes) or pumpkin. Baked in the oven.Macarne
With the onset of cold weather, it is also customary for Crimean Tatars to cook purely flour dishes. For example, macarne - boiled pieces of dough seasoned with minced meat, ground nuts or yogurt with garlic. In other words - bows with minced meat. In different regions of the Crimea, it is prepared in different ways. Kaymakyly makarne - with sour cream, and cevizli makarne - with ground nuts.
Lokum or Tawa Lokum
This is another flour dish with a juicy meat filling. Tava is translated as a frying pan, and lokum (lokhum) is a dough product. So, the name speaks for itself: buns baked in a pan. They are laid one to one in the form of chamomile and generously smeared with butter. Thanks to this lokum is very tender and soft. © Photo: Vitaly Blagov
Baklava. Archive photo
Kurabye
it shortbread in powdered sugar. It is prepared for almost all religious and family holidays. Not a single Crimean Tatar wedding is complete without kurabye - "butter cookies", as it is also called. It is customary to treat this sweet masterpiece for duva (traditional Crimean Tatar family prayer) and Oraza Bairam.
Kurabye can be baked in 12 different ways. Among them are known sheker kyiyk - these are sweet scarves, cevizli parmachyklar - walnut fingers or cevizli boynuzchyklar - bagels with nuts, cevizli yarymailar - walnut crescents.These are not all masterpieces of the Crimean Tatar cuisine. Each has its own peculiarity and amazing taste. There are several more dishes that are traditionally prepared by the Crimean Tatars. Starting from "fast food" in the form of samsa, wonderful manti to fragrant pilaf. But these incredibly tasty, hearty and juicy dishes cannot be called primordially Crimean Tatar, since they are common in many national cuisines. Under the influence of traditions, treats only changed their names and features of appearance.
© RIA Novosti Crimea. Alexander Polegenko
The post contains 5 recipes of the Crimean classical cuisine, the author-singer is Elena Lagoda, she is a Crimean ethnographer.
1. Karaite pies — favorite dish all Crimeans and in general one of the culinary business cards of the Crimea. True, they are also very popular in Lithuania, where a fairly large Karaite diaspora lives. In Lithuania they are calledkibinai (or kibins). The Karaite dough is crispy, and the filling is very juicy.
Ingredients
For test:
Flour - 650 g
Butter - 250 g
Water - 200 ml
Egg - 2 pcs. + 1 pc. for surface lubrication
Salt - 0.5 tsp
Sugar - 0.5 tbsp. l.
Vinegar 9% - 1 tbsp. l.
For filling:
Lamb or beef pulp - 600 g
Onion - 2 pcs.
Salt
Ground black pepper
Fat tail fat (if the meat is lean) - 100 g
Cooking method:
1. Sift the flour into a bowl. Finely chop the chilled butter or three on a coarse grater and combine with flour, add eggs, salt, sugar and water with vinegar and knead a homogeneous soft dough. You can do without vinegar, but with it the dough becomes more crispy, that is, the effect of puff pastry appears. Wrap it in cling film and put it in the fridge for an hour.
Step 1. Knead the dough and put it in the refrigerator for an hour
2 . Traditionally, mutton is used for Karaite pies. The Karaites did not eat pork. Therefore, if you do not like the flavor of lamb, you can replace it with beef. You can adjust the fat content of the meat according to your taste. If you are using lean meat, add some fat tail fat. This will give the filling the juiciness and flavor of lamb.
Finely chop or cut the meat (but do not use a meat grinder, otherwise there will be no juiciness), add chopped onion to it. Salt and pepper the filling, mix thoroughly.
Step 2. Cooking the filling for Karaite pies
3. From the dough we pinch off koloboks the size of a child's fist and roll out thin cakes. We put a tablespoon of the filling on one half and connect the edge. Then we wrap the edge with a pigtail, like a big dumpling. If you don’t know how to do this, go to Google with the request “pigtail on dumplings” or pies and view one of the proposed video options. Google usually gives a large number of very intelligible short videos.
Step 3. We form pies
4. Sometimes, in some literary sources, I came across a recommendation to make “spouts” for Karaite pies - holes with a pinch for steam to escape. I DO NOT RECOMMEND doing this. Since in this case the juice flows out ugly and remains dripping on the pie, in addition, the filling remains dry, not juicy, and the pie itself does not swell without exposure to steam and remains flat.
5. Before baking, grease the pies with an egg and bake at 200 degrees for about half an hour. Serve hot!!! True, they are also very tasty when cold.
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2. Kashyk-ash - spoon soup
This ancient dish in the Crimea is found among several peoples. Among the Crimean Tatars, kashyk-ash or sometimes another spelling, kash-kash, is translated as spoon soup, among the Krymchaks - syuzme, among the Karaites - hamur-dolma (lit. stuffed dough), among the Azov Greeks who came out of the Crimea - hashikhya. In fact, these are very small dumplings with meat filling. They are served with the broth in which they were cooked. As a rule, curdled milk or natural yogurt and generously sprinkled with herbs. The size of the dumplings spoke of the mastery of the hostess. There should be at least 6-7 in a spoon. I fit 8 and even had more space.
Ingredients
For test:
Water - 200 ml
Egg - 1 pc.
Salt - 1 tsp
Flour - at least 4 stacks, but possibly more (640 g)
Sunflower oil - 1-2 tbsp. l.
For filling:
Beef - 200 g
Lamb - 150 g
Onion - 1 pc.
Ground black pepper
Salt - 1 tsp
For serving:
Greens (onions, dill, parsley) - to taste
Yogurt or sour cream - to taste
Ground black pepper - to taste
Cooking method:
1. From flour, water, eggs and salt, knead a stiff dough. Cover it with a bowl, film or towel and leave for an hour.
Step 1. Knead the tough dough
2 . For minced meat, we pass the meat and onion through a meat grinder. Salt and pepper. The choice of meat was determined by religious views, since the Tatars and Krymchaks do not eat pork. The proportions of beef and lamb can be any.
Step 2. Cooking minced meat
3. Roll out a small piece of dough on a well-floured surface. The fact is that modeling small dumplings takes more time than ordinary dumplings, so the dough can dry out. If you have an assistant in modeling, then you can cut the dough into squares and quickly form dumplings. The dough needs to be rolled out quite thinly, but not too zealous - otherwise the dough soaked from the filling may break through. Squares should be no larger than 3 cm.
Step 3. We make small dumplings
If you are making dumplings without an assistant, then you need to roll out the dough in small portions, cut it into strips, and fold the strips one on top of the other. In this case, the dough should be very steep and dusted with flour so that the layers do not stick together. Strips folded together are easier to cut into equal squares. We stack the finished squares on top of each other - so the dough dries less - and form small dumplings the size of a finger knuckle. Some craftswomen sculpted dumplings the size of a fingernail.
4. We put the finished dumplings on a surface sprinkled with flour and let them dry a little, and then freeze or cook immediately.
Step 3. Put the finished dumplings on a floured surface.
5. We lower the dumplings into the boiled broth or water. Serve kash-kash immediately, without letting the dish cool down. seasoning ground pepper and sprinkle generously with herbs. Optionally, you can fill with sour cream, curdled milk or natural yogurt.
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3. Chebureks
Chebureks are the most popular dish of Crimean cuisine; they are cooked in almost every home. Both my mother and grandmother often cooked pasties, at least once a month - that's for sure. This ancient dish is found among many Crimean peoples under different names. Chebureki is a Crimean Tatar name, while among Krymchaks and Karaites they are called chir-chir (consonant with sizzling oil when frying). Previously, they were prepared only from lamb and fried in lamb fat. Now they are boiled in hot sunflower oil, and in the menu of numerous Crimean pasties, cafes and restaurants, you can often find variations of cheese filling, tomato and even sweet pasties with cottage cheese. And all this is undoubtedly also very tasty.
The dough in chebureks is thin, very tender and slightly crunchy. Hot chebureks are always bubbly, pot-bellied, and when biting into the filling, delicious juice oozes - broth. It goes without saying that they should only be eaten hot, until the juice is absorbed into the dough.
Ingredients:
For test:
Flour - 3.5 stack. (560 g)
Water - 1 stack.
Salt - 1 tsp
For filling:
Onions - 1-2 pcs.
Salt
Greens
Black pepper
Water - about 0.5 stack.
For frying:
Refined sunflower oil - not less than 0.5 l
Cooking method:
1. From water, flour, salt and a small amount of vegetable oil, knead a rather steep dough. You need to knead it until it becomes smooth, elastic and glossy. Cover it with a bowl, film or towel and leave to rest for an hour.
2 . Add salt, a lot of herbs and ground black pepper to the minced meat. Finely chop the onion and, sprinkling a little salt, crush it with your hands so that it becomes softer and not too noticeable in the finished chebureks. Mix the onion with the filling, add water and stir. The consistency of minced meat should be a little liquid, but not too much - so that the filling does not spread, and not thick - so that it remains juicy in the finished cheburek.
3. We pinch off a ball of dough from the dough and roll out a thin circle with a diameter corresponding to your frying pan or cauldron, in which pasties will be fried. If the dough sticks to the board, lightly dust it with flour, but a little so that the excess flour does not burn in the oil. We spread a tablespoon of the filling on one half of the circle, cover with the second half and close the edge well. We cut the edge of the dough with a special knife for chebureks. Among the Crimean Tatars, it was called chegyr.
4 . Pour a lot of oil into a cauldron or deep frying pan so that the pasties float and do not touch the bottom. We heat it very well, so that when the cheburek is lowered, it boils. Fry pasties until golden brown. It is important that there are no holes in the dough and that the edge is well stuck together, otherwise, when frying, the juice will flow out and the oil will smoke heavily. Turn over and take out the pasties with a slotted spoon.
We serve chebureks right away! Immediately!!!
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Note(information from the commentator of the post Evgeny)
In the manufacture of chebureks and yantyks, before laying the minced meat, sprinkle the dough with plenty of flour, except for the edge. Lightly moisten the edges where they will be molded with water.
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4. Yantyki
In fact, yantyki are chebureks fried in a dry frying pan, without oil.. Freshly cooked, they are generously lubricated with butter and covered, from which they become soft and very tasty. The result is a completely different dish from chebureks. It's hard to say which one is tastier, you need to try both!
Ingredients:
For test:
Flour - 3.5 stack. (560 g)
Water - 1 stack.
Vegetable oil - 2 tbsp. l.
Salt - 1 tsp
For filling:
Minced lamb or beef - 200-300 g
Onions - 1-2 pcs.
Salt
Greens
Black pepper
Water - about 0.5 stack.
For lubrication:
Melted or softened butter - 100 g
Cooking method:
All stages of cooking before frying, that is, kneading the dough and preparing the filling are no different from pasties.
Then we take a frying pan, preferably with a thick bottom, preferably cast iron, heat it over medium heat and fry the yantyks without using oil, that is, in a completely dry frying pan. A couple of minutes on one side and the same on the other. If you are not sure that the dough is fried, you can turn the yantyk over again and let it bake for another minute.
Grease the hot yantyks with butter and cover with a lid or a plate so that they steam a little and soften. Serve hot, of course!
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5. Jewish stuffed fish (gefilte fish)
I learned about this dish from my grandmother, who for a long time lived in the same yard with a Jewish family. The peculiarity of this dish, traditional for the Crimean Jews, is that the whole fish is skinned with a “stocking”, stuffed and then boiled with beets, onions and carrots. Perhaps it is appropriate to mention that in the 20s of the twentieth century. a large number of Jews moved to the Crimea and they even wanted to make the peninsula a Jewish autonomy.
This is a very difficult dish, both in terms of cooking technology and its significance, which is simply huge for Jewish culture. You can translate from Yiddish gefilte fish not only as stuffed fish, but as a filled, rich fish. It is served on Passover and Rosh Hashanah, and it is also ideal for Shabbat, as it does not contain bones when cooked on Friday, which means that the Jewish prohibition of removing bones on the Sabbath day is not violated.
Cold stuffed fish is a very tasty dish. It is served differently. Some are served with broth as a cold first course, and some make the broth harden and serve as aspic.
From my friend and colleague Evgeny Melnichenko, who simply prepares gefilte fish with jewelry, I found out the intricacies of cooking. By the way, Eugene is an amazing artist, a master of woodcarving, many of his products are dedicated to Jewish art.
Ingredients
For fish:
Pike or zander - 1.5 kg
Onion - 2-3 pcs.
Matzo - 100 g
Dill - 0.5 bunch.
Raw eggs - 2 pcs.
Boiled eggs, peeled whole (small) - 3 pcs.
Salt - to taste, but a little more than usual
Ground black pepper
For the broth:
Raw beets - 2 pcs.
Raw carrots - 2 pcs.
Onion - 1 pc.
Yellow and red onion peel
Bay leaf - 3-4 pcs.
Black peppercorns
Brown sugar - 0.5 tbsp. l.
Salt - to taste
Water
Cooking method:
1 . First, let's focus on the choice of fish. I consider pike perch to be the ideal fish for this dish, although pike or carp are considered traditional for stuffed fish in the world. Pelengas is also quite suitable.
We clean the fish from scales, take out the gills, cut off all the fins, except for the tail, remove the gill bone, but we try that the head remains attached to the body along the back. Then we pass under the skin with our fingers and separate it from the meat. In the place of the dorsal fin under the skin, we cut the bones with scissors, trying not to damage the skin. So we reach the tail, gradually turning the skin inside out. At the end, with scissors, we separate the ridge from the tail, again, trying not to damage the skin.
2. Before proceeding with the preparation of minced meat, we collect the cut off fins, ridge and scales (we throw away only the gills), pour a liter of water and cook a transparent broth over a very low heat, adding a little salt to it. We filter the broth.
3 . Cover the matzo with water and let it soften completely. In supermarkets, you can find many variations of matzo, from classic unleavened to delicious salty with onions, poppy seeds and other fillers.
Finely chop the onion and sauté half in vegetable oil, and leave the other half raw.
The meat is separated from the bones and passed through a meat grinder along with matzah. In minced meat, add browned and raw onions, salt, pepper, chopped herbs, two raw eggs. We mix everything.
4. We fill the fish with minced meat, but not too tightly, but so that it takes on a natural shape. Sometimes boiled eggs are put in the middle of the fish so that the fish slices look spectacular in the cut. By the way, I noticed that with eggs inside, the fish retains a more rounded shape when cooked and does not become flat.
5 . At the bottom of the pan we put onion peel, peeled and sliced beets and carrots, a whole peeled onion, bay leaf, peppercorns.
6. Then we lay the fish belly down, back up and pour hot broth. It is not scary if the fish is completely uncovered. Salt the broth well and add a couple of teaspoons of brown sugar. If brown sugar is not available, you can replace it with burnt sugar: hold half a tablespoon of sugar over the fire until it caramelizes and turns light brown. Cook the fish with the lid closed for about two hours, removing the foam at the beginning. We wait for complete cooling and only then we take out the fish, trying so that the head does not come off.
We filter the broth, heat it up and introduce gelatin, according to the instructions. Put the fish on a dish, pour a small amount of jelly, let it harden well and decorate with lemon, beets, herbs.
Fill the stuffed fish with hot broth and cook for about 2 hours.
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Another recipe for chebureks from the book "Karaite cuisine":
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Our blog has already published posts with recipes from seasonal Crimean products and according to Crimean recipes.
In fact, yantyk is a cheburek cooked without adding oil. The dough recipe is very simple, it is usually unleavened, but sometimes custard is mixed with unleavened dough. The fillings are varied, these pasties are often prepared with meat, there is another option for cooking Crimean yantyk either with vegetables or potatoes. This article will tell you how to cook this delicious and satisfying dish.
Yantik with meat filling
Required Ingredients:
Flour 550 g.
One egg.
Dessert spoon of sunflower oil.
Vodka 1 tsp
Salt, spices to taste.
Minced meat 250 g.
Onion 5-6 pcs.
Cooking method:
- Pour water into the pot and wait for it to boil.
- Salt, pour in a spoonful of oil and mix thoroughly.
- We take the sifted flour, add it to boiling salted water and mix quickly so that there are no lumps. The result is a custard dough with a soft consistency.
- Set the dough aside until completely cooled.
- For the filling, we take minced meat, mix it with grated or very finely chopped onions, add pepper and other herbs as desired.
- Adding egg and vodka to the test mass, mix.
- Gently pour out the remaining flour and knead the elastic and pliable dough.
- Roll the dough into a ball and let it rise for about 60 minutes.
- Roll out a thin layer of dough.
- Cut out circles for yantyk (like dumplings).
- We put the filling in the middle, pinch the edges in the shape of a semicircle. Pinch the edges carefully so that the broth does not spill out during cooking.
- We heat the frying pan and bake the yantyks on both sides, after sprinkling them with flour.
- Turn over as soon as the dough begins to bubble.
Served hot on the table. If the dough turned out a little harsh, then grease the finished yantyk with melted butter to soften.
Recipe with cheese
Potatoes 6 medium pieces.
Salt and dill to taste.
Sunflower oil 25 ml.
Dutch type cheese 150 g.
Flour 450 g
Egg 1 piece.
Butter 35 g.
Cooking:
- Bring water to a boil and add salt.
- Pour in sunflower oil.
- Add half the flour and mix very quickly.
- Leave to cool, break the egg into the dough and knead.
- We put the dough in a bag and put it in a cool place for half an hour.
- Peel potatoes, boil and mash them.
- Add dill to the potatoes, rub the cheese, add salt to taste and mix.
- Divide the dough into 10 equal balls and roll each ball into a circle.
- We spread the potatoes on one half of the mug and cover with the second half, pinching the edges. It is more convenient to pinch with a fork.
- We heat the frying pan and bake yantyki until blush.
To make the dough softer, coat the pastries with butter on both sides.
Crimean yantyk
Required products:
Minced meat 550 g
Bulb onion 300 g
Water 150 g.
Wheat flour 700 g
One raw egg.
Butter.
Salt and herbs to taste.
Cooking:
- Finely chop the onion, add it to the minced meat, add salt, season and stir.
- Pour warm water into a saucepan, add the egg there and beat.
- Salt and add flour, kneading the dough.
- Divide the dough into pieces and roll out thin circles.
- We put minced meat on one half and close it with the second half, crushing the edges of the yantyk with a fork.
- Put on a heated frying pan and bake without adding oil to a crust.
- We coat each yantyk with melted butter.
Recipe with tomatoes
Flour 2 stack.
Olive oil 1 tbsp
Dessert spoon of vodka.
Salt and fresh herbs.
Three small tomatoes
Cooking:
- We put the pan on the fire, pour water into it and wait for it to boil.
- Add flour to water and stir quickly.
- We cut the tomatoes for the filling into thin slices, rub the cheese and chop the greens smaller to taste.
- We divide the dough into separate pieces and roll each piece with a rolling pin into a thin pancake.
- Mix tomatoes, cheese, herbs, salt.
- We put the filling on the pancake and pinch the edges better so that the broth does not flow out during the baking process.
- We heat a dry frying pan and fry the product without adding oil. Yantyk is baked until golden brown on all sides.
- When the yantyk is ready, while it is still hot, coat with melted butter.
Video on the topic of the article