Buryat poses (the recipe will be discussed in detail below) are a traditional dish of the same name in the Russian republic. It is worth noting that for the preparation of such meat products it is not necessary to purchase a large number of outlandish products, because they are made on the basis of kefir dough and stuffing from minced meat.
Buryat poses: recipe for cooking in detail
Components for the dish:
- thick kefir fat - ½ cup;
- small chicken egg - 1 pc.;
- purified water - a full glass;
- sifted flour - from 2 glasses;
- fat beef - 550 g;
- low-fat pork - 350 g;
- sweet white onion - 3 pcs.;
- small table salt - to taste;
- allspice - to taste.
Cooking basics
Before preparing poses in Buryat, you should knead a tight dough well. To do this, mix the purified water with thick fat yogurt, and then add salt to them (a little), break the chicken egg and add the sifted flour. In the end, you should get a cool base, which must be covered with a bowl and left under it for 25-35 minutes.
Cooking toppings
Buryat poses, the recipe of which is very simple, are made from mixed minced meat. To do this, you need to purchase the flesh of beef and pork, and then wash them well, cut them into pieces and grind them in a meat grinder through a large grate. After this, it is necessary to peel the
white onion, finely chop it and add to the minced meat along with table salt and ground allspice. It is also recommended to add some drinking water to the filling. This will make the minced meat juicy, and the products themselves will turn out with broth.
Semi-finished products
Buryat meat dish poses quite easily. To do this, roll the dough into a sausage with a diameter of up to 6 centimeters, and then cut it into small pieces. Then they should be mashed to small circles, put in the middle a mixed filling (2 large spoons) and fix the edges so that a small hole remains in the center.
Dish formation
After all the semi-finished products of the Buryat dish are done, you should take the grill from the posture, grease it with butter and put the meat products so that they do not touch each other (at a distance of 2 centimeters). If you do not have such a kitchen appliance, then you can use a regular cooker instead. By analogy, you need to fill in all the other lattices.
Steam Heat Treatment
After the whole dish has been formed, pour a little water on the bottom of the dishes (mantovar or postnitsa), insert the filled lattices, close them with a lid and put on a slow fire. After boiling, it is recommended to cook the Buryat dish for a couple 35-45 minutes.
How to serve dinner to the table
Buryat poses (the recipe was discussed above) are served hot for dinner. To make such a meat dish even more delicious and satisfying, it is recommended to additionally present it with some sauce, fat sour cream, fresh herbs or mayonnaise. Also, poses can be flavored with ordinary butter and sprinkled with aromatic seasonings. Enjoy your meal!