Baking in the culinary life of any people is by no means the last place. Probably not a single culture could do without the baked. And the recent interest in cuisines from around the world has enriched the recipes of the hostesses with a host of interesting recipes. We offer to make there and Karaite pies. Who traveled around the Crimea or Lithuania, probably remembered this tender, airy and juicy pastries. And since making Karaite pie is quite simple (compared to most dough products), why not treat them to a family. Believe me, it will be grateful to you without measure.
Right dough
Once upon a time, Karaites used puff pastry for their famous pies, and this was done using rather complicated technology. However, over time, they became easier to look at the world, and proposed as an alternative such a framework.
A kilogram of the best flour is sifted with a slide. A third of a kilogram of interior fat taken from a young ram is cut very finely. It is allowed to grind it with a meat grinder. Fat is introduced into flour along with a teaspoon of salt, tablespoon of any, not refined, vegetable oil and one and a half glasses of water. The liquid must be neither hot nor cold. The dough of medium density is kneaded - neither soft nor hard. It is covered with a cloth and left to stand for forty minutes. It is believed that Karaite pies from it are the most delicious and real.
Advanced test option
Residents of megacities, and most of the villagers, simply have nowhere to take mutton fat. In addition, not everyone favors the smell of lamb. Therefore, those who once tasted Karaite pies and were impressed by them, found a worthy replacement. The modern recipe for the test is as follows. For the same kilogram of flour, 450 grams of good margarine is taken. It should be cooled very much, finely chopped and grated thoroughly to make small oily crumbs. Three eggs are driven into the base, a glass of sour cream is poured, the dough is salted and kneaded - this time, quite soft. It is wrapped in film or tied in a bag and hidden in the refrigerator for half an hour.
Different chefs have some discrepancies about which dough sounds better in Karaite pies. So, some advise melt margarine, and before adding it to flour, pour in cold salted water instead of sour cream. Moreover, the eggs in this batch are completely absent. You can make Karaite pies according to both recipes and choose the dough that seems more successful to you. In the refrigerator, it must be kept in any case.
Meat selection
Real Karaite pie - with lamb. A recipe that not everyone will approve of (remember the specific smell). Therefore, in principle, any meat can be put in the filling. However, pie experts assure that the Karaites best “sound” with a turkey (naturally, for opponents of mutton meat). Lovers of beef can cook with it, but you need to choose slices fatter or add a little fat. Most of all spoils the impression of baking chicken. And if the legs are even more or less acceptable, then a dry breast simply kills the Karaite meat pie. As for pork, then the approach should be, as with the choice of chunks for any other dish. Unless you choose beef, it’s a leaner piece, because the dough is already fatty.
Creation of the filling
If you want to get not a primitive whitewash, namely Karaite cake (with lamb or other meat), the main component must be chopped, not grinded. When exposed to a meat grinder, a lot of liquids are lost, and Karaite pies are famous for the presence of aromatic meat juice inside. The second condition: onions should be a little more than meat. It is allowed to grind, although finely chopped is approved. Third: do not overdo it with spices. Traditionally limited to pepper and salt, and seasonings are replaced by fresh chopped herbs.
How Karaite pies are made
In principle, the dough can simply be rolled out, but it will not be exactly that. The mass is divided into pieces, rolled into bundles, from which the similarities of snails are folded. These convolutions are rolled into cakes. The dough begins to resemble the original, puff. It is advisable to keep the individual blanks in the refrigerator so that they do not become very hot while waiting in line. The principle by which Karaite pies are molded is similar to the creation of dumplings or chebureks: closer to the middle to one of the edges of the tortilla, the filling is placed, covered with the second half, and the edges are plucked, then turned over and crumpled up a little. A special culinary chic is the creation of a “rope” at the place of the pinch. Ready cakes are laid out on a baking sheet covered with parchment. It is not necessary to lubricate it - because of the fat content of the dough, baking will not stick. The standard warm-up to 160 Celsius, half an hour of waiting - and we have a delicious delight.
Adaptation for a multicooker
The preparation remains the same. Subtlety in the final processing. The finished pie does not sit on the "ass", but is left on its side. In this form, it is a bit like a cheburek. Oil is poured into the bowl at the very bottom (or it is smeared with a piece of cream), and Karaite pies are fried on both sides in a baking mode for a quarter of an hour. However, let frying not upset you: it tastes just as good as cooked in the oven.