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kazakh fried pasties filled with meat. from time-life's foods of the world's book russian cooking (1969).posting this in reply to a request in the eastern european forum. i have not made this but it reads interesting and someday i will make it. when i do,i will probably add a few more seasonings or herbs to the filling.


# # # # # # # # # # # #


  1. In a small bowl soften yeast in 1 / 4 cup of the lukewarm milk with the sugar
  2. Let it stand a few minutes
  3. Stir to dissolve completely
  4. "set it aside for 5-8 minutes till its foamy"
  5. Pour flour into a deep mixing bowl & make a well in it
  6. Pour the yeast mix & remaining flour into the well and mix well
  7. Beating vigorously till a stiff dough forms
  8. Remove dough to lightly floured board and knead about 10 minutes till dough is smooth & elastic
  9. Place in buttered bowl
  10. Cover with towel & allow to rise about 45 minutes or until dough doubles in bulk
  11. The filling
  12. Combine beef
  13. Onions
  14. Salt & pepper and mix well
  15. Assembly:
  16. On lightly floured board roll out dough to 1 / 8" thickness & cut out 16 circles with a 4-1 / 2 inch cookie cutter
  17. Place 5 teaspoons of filling on each circle & moisten the edges with cold water
  18. Fold up all edges of the dough
  19. Enclosing the filling & making a flat
  20. Round cake
  21. Heat oven to 250 degrees
  22. In a 10 to 12 inch heavy skillet set over high heat melt 3 tablespoons butter in 2 tablespoons oil till hazy
  23. Add half of the flat cakes & cover the pan
  24. Reduce heat to moderate and cook cakes about 10 minutes on each side and are crisp & brown
  25. Transfer to ovenproof platter and keep warm while you cook the other half of the cakes
  26. Adding remaining butter & oil to pan if needed
  27. Serve at once

Step 19

Total Time in Minute 85

Ingredients Count 10

cooking beliashi

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Active dry yeast


All-purpose flour


Ground beef



Ground black pepper



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