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The dumplings are passed through a mincer and then seasoned with salt, pepper and hot paprika to taste. Divide into 3 equal parts and leave at room temperature.
Put flour in a bowl and sprinkle salt on the edge. Gently heat 150 ml of milk, add sugar and about 2 lg of flour then add the yeast. Mix well and allow to activate. Pour the mixture over the flour, put beaten eggs and lard. The rest of the milk heats up slightly.
Mix the composition and depending on how the dough requires, pour milk little by little. After obtaining a dough that can be kneaded, turn it over on the floured work table and knead by hand for about 10 minutes. Leave to rise on the table for half an hour, covered with a kitchen towel.
Spread the dough into a square shape with a thickness of 4-5 mm. Grease with a part of the jumer paste and wrap as seen in the pictures, one part is bent to the right, covered with the other side, then from the top it is bent to half and covered with the rest. Leave on the table, cover with a towel and leave to rise for 15 minutes. Spread again, grease with the second part of the paste and fold just like the first time. Leave to rise again and grease and wrap again.
After leavening, cut the dough in half to make it easier to work. On the floured table, spread the dough in a square shape and with a thickness of 5 mm. With the help of a glass, cut circles that are placed in the tray lined with baking paper.
Beat the egg well then grease the circles. Sprinkle cumin seeds, ground cumin, sesame seeds or chilli flakes on top. Put the tray in the preheated oven at 180 degrees for about 30-35 minutes or watch until it browns nicely, taking care not to burn.