Azerbaijani puff pastries. Shor gogal: a recipe for Azerbaijani buns with salty or sweet filling

Shor Gogal- this is the most popular savory, national Azerbaijani pastry in Baku, which is necessarily prepared for the spring holiday Novruz Bayram.
Shor Gogal is a puff pastry with a salty filling, which symbolizes the sun with its rounded shape.

Glass size 250 ml
Quantity 12-14 pieces
Dough Ingredients:
1 teaspoon dry yeast (½ sachet)
1 st. a spoonful of flour
1 st. a spoonful of granulated sugar
1/3 cup warm water
Dough Ingredients:
1 egg
1 egg white
1 teaspoon salt
1 glass of warm milk

½ teaspoon sarykyok (turmeric)
5+ cups premium flour
Filling Ingredients:
2 cups white flour
1 st. a spoonful of crushed Razyan seeds (1 tsp. Fennel + 1 tsp. Anise)
1 teaspoon sarykyok (turmeric)
½ teaspoon finely ground black pepper
1 teaspoon finely ground white salt
1 cup (½ lb / 230 g) warm, melted butter
Ingredients for rolling and layering dough:
1-2 cups warm melted butter
Flour for rolling cakes
Ingredients for Gogal Decorations:
2 yolks
1 teaspoon saffron tincture
1 teaspoon olive oil
1 tbsp seeds (razyana, loaf or poppy)

Cooking:
Make a dough .
In a large glass, mix the dry ingredients: yeast, flour and granulated sugar, pour the mixture with warm water and mix into a homogeneous thick mass. Put in a warm place to rise (30 minutes).

While the dough is growing, melt the butter over low heat, and warm the milk to the warmth of a finger.

cookdough.
1. In a large bowl, beat the egg and protein with a whisk, add salt and mix.
2. Put the dough and mix.
3. Pour in warm melted butter and stir.
4. Pour warm milk and mix everything into a homogeneous mass.

Sift the flour from the sarykyok into a separate bowl.

While kneading the dough, gradually add the flour to the bowl with the liquid ingredients.

The dough should be soft, greasy, elastic and sticky to the hands.

Transfer the dough to a clean deep bowl, cover with plastic wrap, and leave to rise in a warm place, about 2 hours. To speed up the rising process, ignite the oven at 200°F (93°C) and place the dough on a warm plate (not in the oven, but between the burners). It should increase by 2-3 times.

Prepare the stuffing.
While the dough is rising, prepare the filling.
1. Lightly dry the Razyan seeds in a pan (do not fry, otherwise their original taste will change), cool and grind in a coffee grinder (you can use ready-ground seeds). Razyana is actually a mixture of two fragrant grains - Fennel and Anise, together they give the filling a unique aroma and taste.
2. Sarikök, salt and pepper
3. Lightly fry the flour in a dry pan until light creamy (do not overcook!)
4. Put razyan, sarykyok, salt and pepper into the flour, and mix all the dry ingredients.

Sift the dry mixture of filling through a sieve so that there are no lumps, and pour over the butter (melted over low heat). Mix thoroughly, taste the filling, and, if desired, add more salt, pepper or razyan.

Prepare Shor-Gogal.
Knead the risen dough, put it on a floured work surface, divide into 8 identical pieces and add flour to knead each piece, rolling it into a ball. Cover all the balls with cling film and leave for another 20 minutes (they will increase slightly in size.

Roll out one ball, as thin as possible, into a cake about 0.5 mm thick (the working surface should be visible through it). Transfer the cake to a large cutting board (do not oil it), gently stretching the elastic dough over the edges of the board. With a soft brush, smear the warm melted ghee over the entire surface of the cake. For each cake goes 4-5 tbsp. tablespoons of butter, depending on the size of the cake you rolled out.
Then roll out another ball into a thin cake, and cover the previous one with it. And so on to do with all the cakes, carefully folding and pulling them on top of each other, lubricating each subsequent cake with oil. (If there are some tears, no problem, just patch the gap with a patch by cutting off a piece from the edges of the cake.)

After all the cakes are folded and oiled in layers, roll them into a tight roll.

Cut the roll into equal pieces of 4 cm each. Gently open the middle of each piece without damaging the puff. Put 1-2 tbsp in the middle. tablespoons of filling, pinch the edges in the middle, hiding the filling, turn the gogal over to the other side and press lightly with your hand.

In the center of each gogal, put a pinch of filling on top - göz muncuğu (eye). Transfer Gogals to a baking sheet, leave for 10 minutes in a warm place to rise. Then grease them with egg yolk mixed with tincture of saffron and olive oil, and sprinkle with seeds.

Preheat oven to 180°C (350°F). Put Shor-Gogals on a baking sheet, at a distance from each other (you do not need to grease the baking sheet with oil).
Bake until golden brown, 20 minutes.

Ready-made Shor-Gogals should cool down a bit, they cannot be eaten hot, as the filling will be very hot. Store under a closed lid.

Serve warm with sweet tea.

Happy tea! Enjoy!

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Traditional cheeses of the Caucasus inlakesh_trip wrote on May 29th, 2013

Cheese cooked in a pasture in the mountains is one of the brightest memories of almost every trip I have made to the Caucasus. Summer is coming, the time when herds of cows, goats and sheep graze in the highland meadows and give a lot of delicious milk. Shepherds at this time make the main stocks of cheese for the winter. On the eve of summer, I decided to do a study of traditional Caucasian cheeses. Of course, only the most famous and surviving species got into it.

Adyghe cheese ("matekuae")
The factory version can be found in almost any store in Moscow. One of the reasons for the popularity of cheese is the simplicity of technology and high profitability. Cheese is extremely popular among the Circassians. Traditionally, in the villages, "matekuai" was done like this:strained milk is put on fire. When it starts to boil, fermented milk whey is added to it for 15-30 minutes. The resulting clot is kept for 5 minutes, then half of the serum is removed. Warm cheese mass is placed in special baskets "bzhal'e", woven from thin willow twigs. They leave a beautiful lace pattern on the cheese sides. The pressed circle is salted with dry salt on the surface.

Smoked Adyghe cheese ("koeplyzh")

Previously, the house of a Circassian warmed the “ondzhek” hearth, from which a chimney rose up. A wicker device made of rods or bars “choy” was hung over the hearth - meat or cheese was smoked on it. Cheese "matekuae" was left for "choy" from 18 hours to a week. The result was "koeplyzh" - "red cheese". Smoked "matekuae" of small size is called "kurt", it served as food for hunters, shepherds, warriors. Circassian men drew water from the spring, crumbled smoked cheese into it and ate it with bread. This food is very nutritious and high in calories. On distant campaigns, the taste of cheese reminded men of their native hearth and the caring hands that prepared it. Dried cheese hasn't gone bad in years.

Shore
Azerbaijani traditional cheese. In fact, it is rather salty cottage cheese, but it does not look like cottage cheese, it is easily smeared on pita bread. To prepare a shor, ayran needs to be heated over low heat until curdling, then remove the resulting curd and put it in a wineskin (“winded”). Then tie all the holes of the winding and pour the chilled salty brine into it. Then shake well. Finely chopped dill is also added there. Shor ripens from 1 to 3 months.

Motal

The famous Azerbaijani cheese “motal pendir” was prepared in an interesting way. Pickled milk was salted, squeezed out of the whey and put into a winder - a sheepskin, turned inside with sheared wool.

Chanakh, Tushino cheese, Ossetian cheese, Kobi cheese…

In the Central Caucasus, there is a tradition of making cheeses like brynza almost everywhere. The cooking technology differs only slightly.
Sheep milk used to be the main starting material. But in our time, sheep are kept much less, and cows are mainly used for milk. Cows give more milk and it is easier for small farms to keep them.
The stages of production of these cheeses are as follows: the milk is heated almost to a boil, cooled to a warm state and then fermented with rennet. Once the protein has separated from the whey, it is harvested. Then knead. When the cheese grains become dry enough and take shape a little, proceed to the second heating. Moreover, unlike cheeses such as Suluguni, the heating temperature is very low: from 33 to 38 degrees. In villages, they often skip the “second heating” stage and simply squeeze the cheese mass with their hands in a special basket. As a result of kneading and the second heating (or simply squeezing with your hands), excess moisture is removed, now the cheese is shaped (a cone or a cylindrical “head” familiar to a city dweller).

And at the end, the cheeses are placed in brine. The best is considered to be a brine made on the basis of natural mineral water with gas (such as Narzan), many gorges of the Central Caucasus have such water in abundance.

Suluguni
A traditional Georgian cheese that has become very popular in Russia. Among the people, the etymology of its name is derived from “suli” (which means “soul”) and “guli” (“heart”). Academician Vaso Abaev, however, finds the roots of the name Suluguni in the Digor dialect of the Ossetian language. "Sulu" denotes whey, and the formant -gun, in particular, indicates the root of the word, as the material from which the object called such a complex word is made. Thus, the literal translation of the word is “containing whey”

Suluguni differs from brynza-type cheeses in the high temperature of the second heating. Perhaps only a mountain hostess can collect a lump of suluguni in an almost boiling cauldron with her bare hands! During my travels, I do not decide to put my hands into such cauldrons.

Smoked suluguni is excellent as mountain camping food. In the process of smoking, the cheese becomes drier than its “white” counterpart, and is also covered with a bactericidal crust, which makes the cheese very stable, it does not deteriorate on the way.

Chechil
This is the same Suluguni, only gathered in pigtails. This cheese is given both in a smoked version over the hearth, and in a "white" - non-smoked version.

Khorats paneer
Traditional Armenian "buried cheese". The correct "khorats paneer" is obtained from mature sheep cheese. It is ground with a strictly selected bouquet of dried mountain herbs, clay pots are tightly packed with mass and buried in the ground. The cheese ripens for several months and at the end it turns out to be densely smelling, incredibly vigorous and very tasty. Some housewives, in order to bring down the breathtaking aroma of cheese, mixed it in half with homemade cottage cheese or butter, as well as with ordinary salted cheese.

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This dish belongs to the Caucasian cuisine, and, as many people know, it is very diverse. This cuisine is very famous for its variety of sweets. These include halva, kurabye, tarakh, guymag, nan, firni, mutakke, Turkish delight. All these and many other dishes are the pride of every housewife. According to existing customs in Azerbaijan, shor gogal is prepared for Novruz holiday.

What is shor gogal?

So, this is nothing more than a pastry, or rather, a puff bun with a salty filling. It will take a lot of time and painstaking work to prepare it, but true housewives know that it is worth it.

Shor gogal with fragrant spices

To prepare the filling you will need: fifty grams of cumin seeds, two glasses of flour, half a pack of butter, a couple of tablespoons of turmeric (it is what gives the filling such a bright yellow color), two tablespoons of salt, ground black pepper, a little saffron, oil for lubrication each layer of dough.

It should be noted that the dish is quite expensive, so such pastries are usually prepared for big holidays.

Dough preparation

Filling preparation

Remove the finished dough from the container and place on the surface of the table, sprinkled with flour. It should be very soft and buttery. The whole value of the dish lies in the fact that it is puff. The number of layers should not be less than eight, and more can be.

So, the whole mass should be divided into several equal parts and placed under the film. One ball needs to be rolled out with a special conical rolling pin into a very thin layer. If there is none, then you can use an ordinary rolling pin, the main thing is to get a very thin layer, almost transparent. Lay it out on a circle or board. The thickness of the ideal layer should be no more than one millimeter.

Next, melt the butter that is left, and generously grease the layer of rolled dough. Approximately it takes about fifty grams. Similar actions should be done with all other layers. However, the last layer that will cover our cake does not need to be oiled. After that, cut the puff circle into strips, the width of which is no more than two fingers. If you look at such a ribbon from the side, then it should be no more than one centimeter wide and the layers should be clearly visible in the cut.

The side ribbons can be divided into two parts, and the rest can be divided into three parts. Each puff part must be twisted in the shape of a barrel and then a recess for the filling should be pressed into it with a finger. Fill this hole with crumbly yellow mass and pinch. The seam should be at the bottom. Now it must be squeezed on both sides so that it looks like a cake, and put on a baking sheet, which is pre-greased or covered with parchment paper.

Do this with all the buns. From above they need to be greased with an egg and sprinkled with poppy seeds, caraway seeds, seeds. You need to bake for twenty minutes at a temperature of no more than one hundred and seventy degrees. After that, you should raise the temperature to one hundred and eighty degrees and bake until a crust is obtained.

The whole process can be seen on the video.

Buns can be eaten with sweet tea for breakfast and as a snack. They will be a great decoration for any table.

Video on the topic of the article