Yantyk

Yantyk is a Tatar dish similar to a pie or pasty with filling. Most often yantyk is prepared with meat filling, but it also happens with cheese and herbs, tomatoes, potatoes and herbs and others. The main feature of yantyk is frying them in a dry frying pan without adding oil or fat. This recipe uses a traditional meat filling.

First you need to prepare the dough. Sift a small part of the flour (about one cup) into a deep bowl. Boil the water, add salt and stir thoroughly. Pour hot salted water into a bowl with flour, stirring constantly. Then add vodka. Adding alcohol to the dough will make the yantyks more airy and crispy. Allow the mixture to cool slightly.

Break the egg and mix it into the cooled mixture (in a hot mixture there is a risk that the egg will curdle. Then add a little vegetable oil and knead a steep elastic dough, adding a little bit of the remaining amount of flour.

Cover the finished dough with a clean towel and let it stand for about an hour.

Start preparing the filling. Season minced meat with salt and pepper to taste, you can add your favorite seasonings.

Peel the onion, wash it and cut it into small cubes. Add to the minced meat and mix thoroughly.

Divide the rested dough into 10-12 parts. Roll out each piece in turn using a rolling pin into a thin pancake. Put the meat filling on one half of the pancake and cover it with another part on top. Pinch the edges with your fingers or a regular fork.

Put a frying pan of suitable sizes (depending on the size of the tusks) on medium heat. As soon as the pan is heated, put the yantyks and fry them for about 3 minutes on each side without adding any oil.

Grease the finished yantyks with melted butter and garnish with dill. Serve them on the table hot with fervor-heat with sour cream! Bon appetit!