Wow, what a week. We loved it, although I nearly burned myself and got very flustered. The bread from Kazakhstan was amazing. The hot oil was very oil and I made the rooky error, although I should of known better, of putting cold water in the pan afterwards. Wow, did it hiss pop and bang! No harm to pan or self and lesson remembered. The Ormo was unusual, but again we enjoyed it, more likely to make this one again unless I get a fryer!
Baursak – Kazakh puffy bread
Baursak is a delicious puffy fried bread served on special occasions all over Kazakhstan. This isn’t an everyday bread, but something for an important party, like a wedding, or even a memorial. It is said that the smell of the oil and the frying baursak floats high into the sky so that your dead loved ones can feed on the aroma and enjoy them with you. It’s a beautiful thought as you fry.
You could vary the recipe according to whether you want it sweet (yespe baursak) or not, whether you use melted butter or oil, or even whether you want the added richness of egg or not. Whatever the variation, you will produce fabulous fluffy pillows of crisp yet soft dough, hollow in the middle, light as air, and irresistibly moreish. You can vary the recipe below as you prefer – just reduce the sugar to a pinch if you want a more savoury version. Another note – it sounds like a lot of salt, and you can reduce that too if you prefer – but it does taste good!
Recipe
Ingredients
1.5kg white flour
500ml lightly warmed milk
1 tbsp salt
3-4tbsp sugar
10g dried yeast
2 eggs
1 tbsp melted butter
MethodMix the ingredients together in a large bowl with your hands, and once it is pulled together knead it for up to 5 minutes until it is springy and forms into a nice, slightly loose, ball. Cover and leave in a warm place for a minimum of 4 hours (this is generally a dough made in the morning for cooking in the evening).
After the rising time has passed and you are ready to cook, heat a light oil (e.g. sunflower) in a heavy pan for shallow frying – about 3cm depth of oil in a pan with high enough sides for safety.
Separate the dough into 7 or 8 medium-sized balls and one at a time roll them out to a thickness of about 5mm. Cut your rolled dough into strips of around 10cm wide, and then each strip into rectangles. Don’t worry about the curved bits at the edges – these shapes do not have to be perfect, simply fairly regular. You can use either a straight sided or fluted cutter depending on what you prefer. As you make the shapes set them aside on a towel in a single layer, and repeat the process with each of your balls of dough.
Once you are ready to cook, lay out a few of the shapes on a plate you can carry to the stove, and make sue your oil is at the right temperature. Mrs Karatayeva drops a match into her oil, and if it lights, it’s ready. You may prefer a more conventional method. like testing one small piece of dough before putting in the rest.
Put as many pieces of dough as will fit in a single layer into the hot oil and fry, turning over to ensure they are golden all over. Scoop out, drain on paper briefly, and serve.
Source: https://silphiumfood.com/recipes/baursak-kazakh-puffy-bread/
Kyrgyz stuffed & rolled pasta | Oromo
1 1/2cups sweet potatoes, finely chopped - OR -
1 1/2cups pumpkin, finely chopped
1 onion, finely chopped
1lb lamb, fat trimmed and finely chopped, about 2 cups
homemade pasta dough see Recipe Notes
salt
Instructions
Prepare your pasta dough and set it aside to rest.
Add everything to a bowl with salt and pepper and give it a good mix.
Divide the now rested and smooth pasta dough into four pieces.
Working with one piece of dough at a time, roll it out as thin as you can - about 2 mm thick.
Cover with 1/4 of the filling and roll up the pasta into a long tube.
Next, coil it around itself. Repeat and add the second coil to the first, making it twice as big. Do this again with the remaining two pieces of dough so you end up with two coils of pasta.
Steam for 45 minutes to an hour, or until cooked through. Add extra water as needed in the pot.
Slice into pie shaped pieces and enjoy with a dollop of yogurt sauce.
Recipe Notes
Before you get started on this little journey you'll need a steamer, preferably metal but bamboo will do just fine.
Pasta Dough Recipe
5cups all-purpose flour
4large eggs
water(about 1/3 cup, or as needed)
Instructions
Use your eggs to make a well in the flour. Crack them into the well and beat them, pulling in a little flour at a time. Some people use a fork, but I like to use my fingertips.
When the mixture turns into a shaggy mass, add a little water at a time until ti forms a nice, soft (but not sticky) ball. I almost always use 1/3 cup—sometimes a little more. Knead for a few minutes to bring it together.
Next, set the dough aside to rest.
After resting for at least 30 minutes (longer is fine—you can refrigerate overnight—then bring back to room tempature before working it), all the bumps will smooth out—it'll be ready for rolling. It's like a completely different dough.
Source:
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.
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