Shor-gogal. Shor Gogal: recipe for Azerbaijani buns with salty or sweet fillings Azerbaijani cuisine Shor Gogal

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Dough Ingredients:
700 g flour (about 5 ½ tbsp, cup size 200 ml)
300 ml milk
0.5 tbsp water (for dough)
50 gr pressed yeast
1 egg
1 teaspoon salt
1 teaspoon sugar
1 pack butter(180 gr)
0.5 tsp saffron (can be replaced with a third of a teaspoon of turmeric)
Filling Ingredients:
250 g flour
125 g butter
1 tbsp fennel seeds, anise
0.5 tsp turuma
0.5 tsp black pepper
1 tsp salt (heaping)
As well as:
200 g butter, egg yolk, 1 tbsp olive oil, saffron, poppy seeds (tbsp).
1) Prepare a dough. Mix in a glass - yeast, 1 tablespoon of flour and 1 tablespoon of granulated sugar, pour ½ cup of warm water. Shuffle in homogeneous mass and set aside a warm place to rise.
2) Mix the egg, salt, warm milk, melted butter and sourdough in a bowl. In a separate bowl, sift the flour with the addition of turmeric. While gradually kneading the dough, pour the flour into the bowl with the liquid ingredients. The dough should be soft, oily, elastic and sticky to the hands. Transfer the dough to a deep saucepan, cover with a towel and put in a warm place to rise for 1 hour. It should at least double in size. While the dough is rising, prepare the filling.
For the filling: Grind the seeds. Fry the flour in a dry frying pan until creamy. Mix all dry ingredients. Then pour in the melted butter and mix thoroughly. It should turn out "baby".

3) Knead the risen dough well and divide into 2 parts. We remove one part of the dough in a bowl and cover it so that it does not dry out. The remaining piece is divided into eight parts and rolled into small koloboks. We roll each bun thinly, no more than 1-2 mm thick. Melt 200 g butter. We roll out the first layer, smeared with melted butter. They rolled out the second one, put it on the first one, greased it with oil. Etc. For convenience, the rolled out layers of dough were folded onto an inverted baking sheet, the bottom of which is abundantly lubricated with vegetable oil, the edges of the dough layer slightly extend the contours of the baking sheet and are slightly fixed along the contour.

4) We cut the dough rolled out and oiled in layers into equal ribbons 5 cm wide. We twist each ribbon with a roll. Then we twist it (as things are twisted by hand).

6) We make a recess in the center. We lay a teaspoon with a slide (as much as possible) of the filling. Close the hole - pinch. Turn over and press each blank with the palm of your hand.

8) We spread it on a baking sheet and let it rise for about 20 minutes. We make a recess in the center of the cake. We put a little more filling in each shor-gogalchik (we make an “eye”). Top with yolk mixed with olive oil and saffron. Sprinkle with poppy seeds. We send it to the oven
9) Bake for 30 minutes at t.180 gr.
We do the same with the second part of the test. Yield: 14 pieces. Serve with sweet tea.
BON APPETIT!)

Shor-gogal

Shor-gogal - recipe Azerbaijani cuisine, prepared from unleavened dough stuffed with spices, butter and flour. This dish belongs to savory pastries.

Shor Gogal Ingredients

For the test
Water - 500 ml
Dry yeast - 1 tsp
Wheat flour- 1 kg
Butter - 100 g
Salt - 0.5 tsp
For filling
Butter - 100 g
Fennel - 1 tsp
Turmeric - 1-2 tsp
Wheat flour - 150 g
Salt - 0.5 tsp

To prepare a recipe for Azerbaijani cuisine shor-gogal in warm water dissolve the yeast, add salt and flour. Knead the dough and set aside for 1 hour.

While the dough is resting, prepare the filling. Melt butter, add turmeric, fennel and salt. Mix everything, gradually adding flour, until the mass begins to crumble.

After the dough has risen, divide it into 8-10 parts and roll into balls. Roll out each ball of dough thinly with a rolling pin to a thickness of approximately 1 mm. The dough needs to be rolled out as thinly as possible, a lot depends on this.

Lay the pastry sheets on top of each other, brushing them with melted butter. When all the layers are laid, it is necessary to cut the dough into strips 1.5 - 2 cm wide.

Roll each strip of dough into a roll. Transfer the rolls to a floured surface and let stand for a while, 10-15 minutes is enough.

When the dough rests, it should be flattened, this can be done with the palm of your hand or a rolling pin. The cake should not be too thin. Put the filling in the middle of the cake and connect the edges of the dough.

Put the prepared shor-gogal on a baking sheet and place in an oven preheated to 180 degrees. Bake shor-gogal for 25-30 minutes.

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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 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 on the cheese sides a beautiful lace pattern. 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 collected water from a source, crumbled into it smoked cheese and ate 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, Tushinsky 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 just squeezing by hand), 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 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
Traditional Georgian cheese which 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.

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 filling served with sweet tea. But shor-gogal are incredibly tasty with 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 step by step recipe with a photo, you don’t have to worry - the pastries will definitely turn out the way they should.

1. To bake Azerbaijani shor-gogal, first you need to prepare all the components necessary for the dough and filling.

1. 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.

1. When the mass is suitable, it needs to be kneaded a couple of times.

1. 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.

1. The dough should be transferred to the table, a little dusted with flour.

1. The mass is divided into 8-9 equal pieces, which are best formed into balls.

1. Each lump must be rolled into a very thin layer and transferred to a special board.

1. A small piece of butter should be melted and the resulting liquid should be abundantly covered with the resulting workpiece. All this must be done with other layers and put them in layers.

1. The last layer is not oiled.

1. 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.

1. 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.

1. The resulting barrel in the center must be pushed through to form a "hole" for the filling.

1. The resulting recess is filled with stuffing, the top must be pinched.

1. 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.

1. 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