Description
I love barbecue, but fancy recipes even more. The idea of such filing saw in the Internet, but the recipe was not. Had to bring the idea to mind. It was very interesting and tasty. The aroma and juice skewers soaked bread, from which it became even tastier. Besides, in nature there is always a problem - where to put the barbecue? Plates after all is not impossible to satiate. And if you bake them in advance, then the bread and a plate each.
Ingredients
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Pork
800 g
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Onion
3 piece
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Ryazhenka
500 ml
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Soy sauce
3 Tbsp
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Black pepper
0.5 tsp
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Salt
-
Flour
250 g
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Semolina
10 g
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Yeast
5 g
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Vegetable oil
2 tsp
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Water
150 ml
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Salt
5 g
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Yolk egg
1 piece
Cooking
First, marinate the meat. We mine, cut, onion cut into rings, add to the meat. Pour sauce, pepper, salt and pour ryazhenka. I prefer fermented baked milk, not yogurt. It gives a unique taste. After 2 hours, we fry our meat.
An hour after our barbecue began to marinate, we will prepare our plates. Separately from each other to combine dry and wet ingredients, except the yolk. (We will need this later). To combine and make a dough it should not stick to your hands. Cover with a towel and leave for 30-40 minutes.
Now take 4 cups, better without the handles and ears. Grease them with 1 tsp of vegetable oil. Divide the dough into 4 parts, roll out the cake thickness of about 5 mm. and put it on the Cup. The formed plates.
Bake at t=200 20 min. take Out, brush with egg yolk and leave for 5 minutes more to bake. Allow to cool and remove from cups.
Put the hot kebabs with onions in a plate and decorate the edges of the greens. Serve immediately.
Besides from this dough make wonderful cakes for soup. I made khachapuri. Certainly not the same yeast dough as we used to imagine, but the dough is very pliable and soft.
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