Azerbaijani dish shor-gogal is a unique national pastry. Salty savory buns in the Caucasus are always baked on Novruz Bayram. But what prevents you from taking and preparing these pies just like that? Usually buns with fragrant and original fillings are served with sweet tea. But shor-gogal are incredibly tasty with a rich broth. The spice filling, where turmeric is a special component, makes this baking option very juicy and bright. These pies resemble miniature suns and are a real personification of warmth, spring, and light.
Cooking time - 3 hours 30 minutes.
Servings - 25
Ingredients
The classic Azerbaijani shor-gogal recipe involves the use of a fairly wide list of components. So, for the preparation of these pies are prepared:
- milk - 1.5 cups;
- sour cream - 210 g;
- white flour - 1.4 kg;
- sugar - 1 tsp;
- salt - 3 tsp;
- butter - 270-300 g;
- fast-acting yeast - 1 pc.;
- turmeric - 2 tbsp. l.;
- chicken egg - 1 pc.;
- cumin seeds - 2 tbsp. l.;
- ground black pepper - 1 tbsp. l.;
- fennel seeds - 2 tbsp. l.;
- saffron - to taste.
How to cook shor-gogal azerbaijani style
Relying on the step by step recipe with a photo, you don’t have to worry - the pastries will definitely turn out the way they should.
- To bake Azerbaijani shor-gogal, first you need to prepare all the components necessary for the dough and filling.
- You need to take the test right away. Milk should be heated (1.5 cups) and mixed with sour cream. Butter (200 g) is melted and poured into milk. That's where the yeast and eggs come in. Next is kneading.
- When the mass is suitable, it needs to be kneaded a couple of times.
- Now flour (1 kg) is mixed with fennel, turmeric, cumin, ground pepper and salt. The remaining amount of butter must again be melted and poured into the resulting mixture. Here you need to put brewed saffron. The result should be a thick and very dense mixture. It will crumble and crumble. That is why it needs to be pressed so that it “sticks together”. It remains only to roll out the dough.
- The dough should be transferred to the table, a little dusted with flour.
- The mass is divided into 8-9 equal pieces, which are best formed into balls.
- Each lump must be rolled into a very thin layer and transferred to a special board.
- small piece butter should be melted and the resulting liquid abundantly cover the resulting workpiece. All this must be done with other layers and put them in layers.
- The last layer is not oiled.
- With a rolling pin, it is necessary to slightly go through the workpiece, after which it is cut into ribbons. The width of each of them should be 2-2.5 cm.
- Further, the second and third tapes from the edges are cut in two, the middle ones - into 3 fragments. You don't need to touch the end strips. Shor-gogals should be molded from the obtained blanks.
- The resulting barrel in the center must be pushed through to form a "hole" for the filling.
- The resulting recess is filled with stuffing, the top must be pinched.
- On both sides, the workpiece must be pressed down so that the pie begins to resemble appearance cake. The blanks are laid out on a baking sheet greased with oil or fat.
- Top pies smeared with a beaten egg. You can sprinkle them with seeds or poppy seeds. Bake the dish for 20 minutes in the oven, heated to 170 degrees. Then the heat comes on. Shor-gogala oven should be until golden brown.
Video recipe for shor-gogal
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?
Several recipes for its preparation in Azerbaijani are known: from the most ancient ones, which were used by the ancestors, to the simple ones that can be easily prepared in our time. Initially, this dish did not belong to sweets at all, since its filling is salty. However, nowadays many people cook it with a sweet filling.So, this is nothing but baking, or rather, puff bun with 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
All ingredients must be prepared in advance. For the test you will need an egg, a pack of dry yeast (it is better to take high-speed ones), one and a half glasses of milk, one kilogram of flour, a pack of butter, one teaspoon of salt, a glass of sour cream, a teaspoon granulated sugar, two tablespoons of fennel seeds.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
When all the components are prepared in the right amount, you can proceed to the process itself. First, prepare the dough, because it contains yeast, which needs time to come up. Pour milk into a saucepan and heat. Then sour cream is added to warm milk and everything is thoroughly mixed. Butter must be preheated in a separate container and added to the milk-sour cream mixture. After that, add the egg, add dry yeast and mix everything thoroughly. Who has a bread machine, you can send the dough into it. It is better to leave it there for an hour and a half. Once the dough has risen, it should be kneaded several times. To understand that the dough has come up, you need to place it in a deep container, when it is half full or even more and reaches the edges, then everything is ready.
Filling preparation
In the meantime, you can start preparing the filling for the buns. To do this, mix flour with salt, turmeric, fennel, cumin. Separately, melt the butter, which is intended for the filling, and pour it into the dry mixture of flour and spices. In a separate bowl, you will need to brew saffron and then add to the filling. The resulting mass should crumble, but when you press it, it sticks together. Then the filling is perfect.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.
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Ingredients.
In order to prepare the shor-gogal dough, you will need:
- 2 kg of sifted wheat flour;
- 220 g butter;
- 210 g low-fat sour cream;
- a mixture of milk and water in a ratio of 1: 1;
- two eggs;
- one tablespoon of good dry yeast.
To make the filling for shor-gogal, you should take:
- one glass of melted butter;
- sifted flour (quantity - at your discretion);
- hot black pepper (ground);
- some salt;
- a little bit of turmeric and zire spice;
- two tablespoons of fennel seeds;
- 0.5 kg of melted butter (needed to lubricate the layers);
- two eggs;
- poppy (a couple of tablespoons).
How to make this pastry.
To get started, you need to take all the components for the dough and mix them thoroughly with each other. When this is done, you should put the resulting flour mass in some warm place for several hours. Waiting time can be spent preparing the filling. To do this, mix a glass of melted butter with flour and seasonings so that a homogeneous composition is obtained. After such manipulations, with the help of hot temperatures, the oil is melted, which will be used to coat the layers. Next, you need to get the dough (a few hours already passed?) And form fourteen balls out of it.
One of them is rolled out in the form of a thin circle and placed on a tray, the dough is smeared with butter on top. Then the rolling pin works on the second ball and the first layer is covered with it. Just like the previous one, it is lubricated with fat, and the filling is evenly distributed on it. Other balls of dough await the same fate. But the latter should only be rolled out and put on top of everyone, without decorating with the filling. Like this layered cake you need to press it with handles, and after that, cut it with a sharp knife into strips 5 cm thick.
Next, each ribbon is twisted into a kind of roll, and having reached its middle, you should twist the dough so that you get a “figure of eight”. It will need to be lightly pressed down and placed on a greased baking sheet. It does not hurt to grease the products with an egg and sprinkle with poppy seeds. After the preparatory work is over, you can send all this splendor to the oven, heated to 180 degrees. Cooking time this dish is about 20 minutes. The taste of its use is indescribable.
