CATEGORIES
INGREDIENTS
- Cooking Time: 15
- 250 g flour
- 1.5 dL water
- 300 g minced meat (mutton or beef)
- 1 onion
- 2 garlic cloves
- 3-5 tbs. water
- Salt, Pepper, and Caraway to taste
DIRECTIONS
- Buuz Filling
- 1. Mix minced meat, onion and garlic.
- 2. Add water until the mass is smooth to work with.
- 3. Add enough salt and spices (the dough has no salt).
- Dough
- 1. Mix flour and water to create a pliable dough. Let it rest for 15 min.
- 2. Cut the dough into 2 cm (0.8 in) thick slices, roll the slices.
- 3. Cut the rolls into pieces of 3 cm (1.2 in), flatten the pieces with a finger.
- Form Pockets
- 1. The pieces of dough are rolled into circles of about 7 cm (2.8 in) diameter, making the center slightly thicker than the edge.
- 2. It is best only to roll as many circles you can process further within a few minutes. 3. Forming the pockets will be more difficult when the dough is already starting to get dry.
- 4. Hold one circle the open hand and place about one tea spoon of the meat mass in the center
- 5. Fold the edge at one side, and press it together with your fingers.
- 6. Create another fold next to the previous one, slightly offset to the outside, and press it together as well.
- 7. Continue this way, continuously rotating the buuz as you go along.
- 8. When done right, then this will result in a ring, which keeps the pocket together at the top.
- 9. A small opening remains open in the center.
- Cooking the Buuz
- 1. Oil the inlays, or dip the bottom of each buuz in oil.
- 2. Place the buuz on the inlay, ideally without touching each other.
- 3. Fill sufficient water into the bottom of the pan.
- 4. Insert inlays, close the lid, and don't open it anymore until the buuz are finished.
- 5. Keep the steam going for about 15 min.
- 6. Now open the lid, and fan some air to the buuz, eg. with a cutting board. This will give them a glossy look, and a tasty looking slightly reddish color.
