315 90 минут 6 порции
ASAC. Along with plov, manti and kebab is one of the most respected In Afghanistan dishes. Usually cook with the whole family, like the dumplings we have in the old days in the villages of Siberia. And to me, the Russian mistress, enough 2 hours to feed and please your family. Oddly enough, even the kids love it. Oh, and I forgot to say, preparing it, almost like dumplings, but the filling I would suggest wild garlic, and if not the season, and the leeks are perfect. Can you imagine how many vitamins! So, go ahead to the kitchen!..
Ingredients for ASAC
- Flour - 3 stack.
- Water - 2/4 stack.
- Chicken egg - 1 piece
- Vegetable oil - 1/4 Cup.
- Ramsons - 0.5 kg
- Minced meat - 250 g
- Onion - 2 PCs
- Garlic - 5 a tooth.
- Tomato paste - 2 tbsp
- Yogurt - 100 g
- Turmeric - 1/2 tsp.
- Allspice - 1 tsp.
- Salt - 2 tbsp
- Mint - 1 tsp.
Step by step instruction of cooking ASAC
First, prepare the dough.
Once I tell you a secret, I have 2 recipes cooking test, since I use two ways of modeling Asaka. Today I decided the rules to show how he has molded, and prepare a very stiff dough.
Take 3 cups of flour, in the middle of a little solko and egg. And add 2 /3 Cup water (some add a little vegetable oil, but I'm sure the flour I have is very high quality, they fall apart and there will be so very, very tasty and beautiful).
Knead very cool dough, it is even themselves, and not kneaded, but more importantly, combine all the ingredients in the bun and not really suffer, and to put it in a plastic bag for 20 minutes. I assure you, during this time, the dough will become more homogeneous - a little more effort, and it is ready for sculpting.
And about the second method, on the contrary, the dough is soft and I use it when I use pelmennica. The recipe does not give, as do the eyes, just more water.
Now what about the filling. The leaves of wild garlic, and in my case, the leeks, carefully sort, wash and finely chop. You can add a bit more and other greens such as cilantro, parsley or dill, but not a lot. So as not to interrupt the taste of the main filling.
The cut mixture is placed in a pan, add 4 tablespoons of vegetable oil, salt, pepper and 3 -4 minutes on the fire, stirring a little heated. To only juice allowed filling and you're done. Only she remained to stand and cool a bit.
While the dough dostaivaetsya, and the filling cools, start the filling.
In a frying pan fry until Golden brown 2 onions and the garlic, finely chopped.
Put mince, turmeric, salt, pepper, tomato paste and simmer on a slow fire, adding, if necessary, water.
Now using machine for dough roll out thin layers.
Cut them into squares, filling in seredinochku and not folded exactly in half, it would look better.
Press the dough, not necessary to press strongly, but if the dough is not glued, sprayed over the sides of the juice from onions.
Lay like a kerchief and Kalives region.
It is not so difficult, believe me. However, the last time I'm doing this with the help of pelmennitsa like ordinary dumplings, the taste remains the same.
Now Alak boil in salted water for 3 minutes, and serve.
Great dish daubed with salted yogurt mixed with grated garlic. Lovingly put our ASAC, pour meat gravy, a few drops of yogurt mixture on top and sprinkle with dried mint.