Lavash roll with mushrooms and egg. Lavash roll with mushrooms and melted cheese

Republic of the same name, which is presented to the table as a delicious and very sweet dessert. It is worth especially noting that to prepare such a product you will need a large amount of sunflower oil, because it must be deep-fried.

Tatar baursak: recipe with photo

Ingredients needed for the base:

granulated sugar - 2 large spoons;
baking soda - ½ small spoon;
wheat flour - add until the dough becomes thick;
large chicken eggs - 10 pcs.;
fresh low-fat milk - 1 glass;
sunflower oil - 500 ml (for deep frying);
iodized salt - a couple of pinches.

The process of mixing the base

Tatar baursak, the recipe for which is surprisingly simple, should begin by preparing a thick dough. To do this, you need to break the chicken eggs into a deep bowl, and then beat them vigorously with a whisk, gradually adding baking soda and Next, you need to pour milk into the base and add wheat flour. As a result of mixing, you should get a stiff dough that easily comes away from your palms.

By observing all the above requirements for kneading the dough, you will certainly get a delicious Tatar baursak. The recipe for its preparation also recommends placing the egg base in the refrigerator for several hours or in the freezer for 30 minutes. This will make the dessert more beautiful, smooth and fluffy.

Shaping the dish

Before preparing Tatar-style baursaks, you should take a small piece of dough, roll it into a long and thin sausage with a diameter of up to 10 millimeters, and then cut it into small sticks 3-4 centimeters long. It is recommended to form semi-finished products in this way as the previous batch is deep-fried. After all, if you prepare the product in advance and leave it lying on the table, it will lose its ideal shape.

Heat treatment

To fry baursak, you need to put the duck on the stove, pour 2 cups of sunflower oil into it and bring to a boil. After this, you need to place the previously prepared semi-finished products into the fat one by one and constantly stir them using a slotted spoon. When the product has significantly increased in size and becomes golden brown, it should be discarded in a colander to completely drain the oil, and a new batch of semi-finished products should be placed in the bowl and the procedure should be repeated again.

Delicious Tatar baursak: syrup recipe

Required ingredients:

drinking water - 2 glasses;
granulated sugar - an incomplete glass;
flower honey - a couple of large spoons.

The finished baursak should be placed in a heap in a deep bowl, and self-prepared syrup should be poured on top. To do this, you need to mix drinking water, sugar and flower honey, and then heat them slightly so that the sweet product completely melts. This procedure will make the already delicious sweet and beautiful.

How to serve correctly

After the syrup has hardened, the baursak should be presented to guests along with milk.

Description

Delicious fluffy baursaks made with milk, prepared according to our step-by-step recipe with photos, will be an excellent addition to any first and second course, and if sprinkled with powdered sugar, then a pleasant dessert for tea.

We will prepare the dough for baursaks using yeast, thanks to which these “sunny” Central Asian donuts will turn out not only airy, but also surprisingly fluffy. By the way, wonderful pies and flatbreads are prepared from the same dough at home, which, unlike deep-fried baursaks, can be fried in a small amount of oil. So this dough is, without exaggeration, universal.

Externally, we will give the baursaks a simple round shape, thanks to which these golden little koloboks will be like sunshine on your dining table. And you can serve them with any dish: from soup to tea with milk, because baursaks according to our recipe, like the dough for them, are universal.

It's time to start cooking!

Ingredients

(400 g)
(2 tbsp.)
(2 tbsp.)
(5-6 g)
(2 tbsp.)
(1 tsp)
(2 tbsp for dough + 800 ml for deep frying)

Cooking steps

Lightly heat 2 tbsp. milk and dilute 2 tbsp. l. granulated sugar, 1 tsp. salt and half a packet of dry yeast. Set aside the mixture for 15 minutes to allow the yeast to activate.

Then put 2 tbsp there. l. softened margarine (can be replaced with butter) and 400 g of sifted wheat flour. Mix everything and pour in 2 tbsp. l. vegetable oil. After this, the dough for bursaki needs to be kneaded thoroughly.

Cover the finished dough with a cloth or food-grade polyethylene and leave it in a warm place for 40-45 minutes.

During this time, it should rise twice and greatly increase in volume.

We tear off a piece from the risen dough and form it into a sausage. Using the edge of your palm, previously immersed in flour, carefully separate small fragments from it.

Roll them into balls.

Heat 800 ml of vegetable oil in a cauldron or thick-walled pan over high heat. When it gets hot, lower the heat to medium and lay out the balls (up to 10-15 at a time). They should literally be deep-frying. In order for the baursaks to bake evenly, they need to be turned regularly during frying..

When the baursaks acquire a uniform golden hue, remove them from the fryer with a slotted spoon and place them on a paper towel to remove excess fat.

Let the donuts cool completely, and then call everyone to the table. We serve airy baursaks with almost any dish instead of bread or with tea.

Bon appetit!

Products:

Milk - 1.5 cups
Flour - 4 cups
Yeast - 2 tsp.
Salt - 0.5 tsp.
Sugar - 2 tbsp.
Sunflower oil - 50 gr.
Sunflower oil for frying - 0.5-0.7 liters.

In Kazakhstan, baursaks are a very popular dish; many housewives prepare them with their own hands instead of bread. Baursak is a Kazakh bread. The meaning of the word when translated into Russian sounds like “the desire for kinship” or “the desire for unification.” The name itself makes it clear that this is not just bread, but a traditional dish, without which not a single national holiday is complete.

Our children like this version of bread much better. Try them, maybe yours will like them.

Baursaki can be prepared for children over 3 years old.

Photo recipe for Bursaks in Kazakh:

1. Baursaks can be mixed with water, kefir or milk. This recipe is made with milk. I use dry, fast-acting yeast. White flour, first grade.

2. Add to a deep bowl: 1 cup flour, 2 tbsp. sugar and 2 tsp. dry yeast. Stir and pour in one and a half glasses of milk.

3. You will get a dough, which should be allowed to brew in a warm place for 15-20 minutes.

4. In a warm place, the dough will rise and bubble.

5. Add the remaining three cups of flour and half a teaspoon of salt to the finished dough.

6. Also pour 50 g into the dough. sunflower oil.

7. Knead the dough, after greasing your hands with sunflower oil.

8. Place the dough in a warm place for 1 hour to rise. It will increase two to three times.

9. Knead the risen dough again and place it in a warm place for 30 minutes.

10. Place the risen dough on the table sprinkled with flour.

11. Roll out the layer, 1 cm thick. And use a glass or shot glass to make rounds.

12. The remaining dough can be rolled into a sausage and cut into pieces. Which are then dipped in flour and lightly pressed with your hands.

13. Cover the baursak dough with a towel and leave them to rise for 20 minutes.

14. Pour sunflower oil into a cauldron or deep pan with a thick bottom and heat it. Carefully add the risen baursaks to the hot oil. Add enough oil so that the baursaks float in it without reaching the bottom.

15. Fry the baursaks in oil evenly on both sides until golden brown.

16. Remove them using a slotted spoon so that excess oil drips into the pan and place them on a plate with a napkin.

17. Kazakh baursaks are crispy on the outside and soft on the inside. Due to their small size, they fit comfortably in a child's hand.

18. You can serve them with any first course instead of standard bread. They will also make a good, filling snack if necessary.

Bon appetit!

Note:

1. Baursaks can be baked not only in oil, but also in fat, as the nomadic Kazakhs used to do.

2. They are stored for up to 1 week in a plastic bag.

3. They are delicious not only with first courses, but also with tea.

4. More delicious national dishes: and.

But if you have guests on your doorstep, and there is nothing special to treat you with, then you can quickly prepare a delicious treat for your guests. While they are telling you why they suddenly decided to come visit, you will already be wrapping the delicious filling in pita bread. Heat the oven for a few minutes and that’s it, you can brew tea and invite him to the table.

It's amazing that this dish always turns out and there is never enough of it. Prepare more, you won’t regret it.

Ingredients

1-2 sheets of pita bread (depending on size)
200 g fresh champignons
2 large onions
small bunch of fresh dill
2 processed cheese
a little vegetable oil
salt and pepper to taste
a few tablespoons of sour cream or mayonnaise for greasing

How to cook pita bread with mushrooms: recipe

Let's start with the filling for the appetizer right away. For this we need champignons. I have average, plump mushrooms. They are just right for our dish.
Cut the washed mushrooms into small pieces. We send it to fry in a small amount of vegetable oil.
Peel and chop the onion (preferably in cubes, or in half rings). We send it to the frying pan. Fry together with the champignons until done. Salt and pepper to taste. A few minutes on high heat will be enough.
Wash and chop fresh dill.
Mix all the ingredients that will make up our delicious filling. To start, fried mushrooms with onions. Now grate the processed cheese on a coarse grater. To make this easier, it is better to first place the cheese in the freezer for 5-10 minutes.
Mix with dill.
Cut a rectangle from a sheet of lavash. Place a large spoonful of mushroom filling in the middle.
Wrap it in an envelope.
Place the envelopes in a baking dish.
Lubricate them with sour cream or mayonnaise and send them to a well-heated oven for 10-15 minutes at a temperature of 160-180 degrees.
So the pita bread with fried mushrooms is ready, baked in the oven at home.
Serve the appetizer warm while the cheese is still warm.

Is it possible to refuse? You don’t yet know what aroma was in the kitchen while the pita bread was being prepared. It smelled delicious. And it looks like this. I recommend trying it.

Bon appetit!

Wonderful recipe for pita bread with mushrooms it is very satisfying, original and! Pickled mushrooms combined with hard cheese and herbs give this simple dish an original taste. This dish can be prepared for breakfast or used as a great snack at any time of the day.

Ingredients for lavash roll with pickled mushrooms:

1 large sheet of pita bread
250 gr. - pickled champignons
200 gr. – hard cheese
2 pcs. – pickled cucumber
2 tbsp. - mayonnaise
1 large onion
2 cloves garlic
1 bunch of fresh herbs (dill, parsley)

Preparation of lavash roll with pickled mushrooms:

Let's move on to preparing our lavash snacks. Drain the marinade from the mushrooms, cut them into small pieces in the form of plates or cubes.

Peel the onion and cut into thin half rings.

Grate the cheese. Squeeze the garlic through a garlic press and mix with mayonnaise.

Wash the greens and chop finely.

We form a roll of pita bread with mushrooms:

Unfold the lavash sheet and spread it with mayonnaise and garlic.

You need to roll it tightly into a roll, just be careful not to tear it.