Gyulchatay
Traditional dough pastries with a juicy filling.
Ingredienti
- farina di frumento300 g
- manzo o agnello600 g
- cipolla1 pz
- foglia di alloro2 pz
- sale1 cucchiaino
- pepe nero0.5 cucchiaino
Istruzioni
Knead a firm yet elastic dough from flour, water, and salt; cover and let rest for 20–30 minutes.
Prepare the filling from wheat flour, beef or lamb: finely chop or combine it with onion, spices, and herbs from the recipe.
Roll the dough out thinly and cut into circles or squares of the required size.
Place the filling in the center of each piece and pinch the edges tightly so that the juices remain inside.
Boil, steam, or fry the pastries as the specific dish requires.
Serve hot with sauce, broth, yogurt, or herbs, if characteristic of the recipe.
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