Tatar Burmese is a multi-layered patty made from thin unleavened dough. Not layered, but multi-layered, because the filling is wrapped in a dough in the form of a roll, which is then further folded into a snail.
The juicy stuffing inside is obtained by separating ravioli dough, which is boiled away from the internal steam, and the outside is fried until it is fried.
Traditional types of Burmese - meat with onions and pumpkin. Pumpkin is prepared seasonally and potatoes can be added to it.
- chicken egg - 1 piece;
- wheat flour - 600 g;
- boiled water - 200 ml;
- salt - 1, 5 tsp;
- vegetable oil - 3 tbsp. l .;
- pumpkin - 300 g;
- sugar - to taste.
Cooking time: 1 hour; number of servings: 8.
1. First you need to prepare a dough for the Burmese. To do this, pour water at room temperature into a deep container. Top of the water to drive a chicken egg. Then you need to pour in the same flour and salt. Knead the dough thoroughly: it must be elastic and resilient. To form a ball out of it and leave it for a while.
2. Next, you need to prepare the filling: wash and clean the pumpkin from the peel and seeds.
3. Grate a pumpkin on a grater and carefully squeeze it from the juice.
4. Divide the dough into two parts and roll out in a thin layer.
5. Grease the dough in a hot frying pan or in a saucepan with vegetable oil.
6. Put the pumpkin on the dough, sprinkle it with sugar on top.
7. Twist the dough into a roll and form a “snail” from two parts.
8. Straighten it a little and cut it into four pieces, not fully cutting.
9. Bake the Burmese in an oven heated to 180 degrees for about 40 minutes. The finished dish should redden well.