Yantyk (yantyk) is a Crimean-Tatar dish and a very, very close relative of the cheburek. Perhaps it is even twin brothers, dressed in different clothes: pasties roast in a lot of oil, and yantyk - completely without it. Naturally, it turns out much better for those who limit themselves to fried foods.
The dough for these pies is cooked on water with an egg or dairy products, and the filling can be made from beef or lamb meat, lamb fat, onions and spices.
Already toasted yanty we grease with oil - it softens the dough and gives the dish a finishing touch.
- beef (meat without bone) - 400 g;
- onions - 3-4 pieces;
- water - 150 ml;
- chicken egg;
- 3 tbsp. wheat flour;
- butter (for lubrication) - about 100 g;
- salt and spices to taste.
1. The first stage is the preparation of the necessary ingredients for the preparation of the filling and dough.
2. The yanty meat is stuffed with meat, and therefore, first of all, a slice of fresh beef should be minced. The peculiarity of this dish is a large amount of onions, which also should be ground in a similar way.
3. Mix meat and onions together, salt to taste. Optionally, you can add a little pepper or other spices.
4. Knead the dough: beat three quarters of a glass of water with the egg, add some salt, then gradually add the sifted flour. Kneading the dough is necessary until it no longer sticks to the hands and acquires a characteristic elasticity.
5. From small pieces of dough we form small balls.
6. Each individual ball is rolled out into a round layer with a thickness of about 1-2 mm.
7. The filling is neatly distributed on one of the halves of the reservoir, departing several centimeters from the edges.
8. Close the yanty with the second half of the dough and close the edge. After you can start frying. Another feature of the dish is that it is fried in a dry frying pan, without adding oil.
9. After frying until a pleasant ruddy crust on one side, we turn it over to the other.
10. When removing already prepared yantyks from the pan, grease them with butter.