Cooking oriental onion cakes according to traditional recipes
To diversify the home menu, creative housewives boldly prepare overseas dishes. Excellent onion cakes have gained popularity not only in the East, but also among Slavic chefs. They are perfect for a hearty snack. It is convenient to take them on a trip, on a picnic, and even eat instead of bread.
There are many ways to prepare these simple baked goods. The dough is used unleavened or yeast. They are baked in the oven or in a frying pan. Both onions and green onions are suitable for the filling. It goes well with various additives. Consider several options for preparing an oriental dish.
Uzbek onion cakes for the dinner table
For Uzbek onion cakes "Katlama" you will need:
- warm settled water;
- sifted wheat flour;
- butter;
- white onion;
- seasonings to taste;
- salt.
The sequence of creating a dish
Water is poured into a spacious container. Put salt in it and stir until the product is completely dissolved.
Pour the sifted flour in small portions, stirring the liquid with a spoon. In this way, a soft dough is prepared that does not stick to the walls of the dishes and hands. The resulting ball is covered with a clean towel or napkin. Stand for 30 minutes.
Butter is heated in a water bath or on a fire.
Onions are chopped into small pieces.
Put a piece of butter in a preheated pan, and then pour the onion. Seasoned with spices. Slightly add salt.
The onion dough is divided into 6 equal parts. Each is rolled out to about 0.5 cm thick with no visible damage. Grease with still warm butter. Put sautéed onions on the cake, evenly distributing them over the layer. Roll up a small roll, connecting the ends in the center. Send the workpiece to the freezer for 20 minutes. After that, roll out the dough well to make a round cake.
According to the Uzbek recipe, onion cakes are fried in a pan without fat on both sides for about 5 minutes. The finished cakes are greased with butter. The dish is served by cutting into several parts.
If raw green onions are taken for the filling, then it is advisable to add boiled eggs to it.
Delicious rye flour treat
Housewives who love to create masterpieces in the kitchen prepare oriental pies not only from wheat flour. Thanks to this, the dish acquires a unique taste. Consider a recipe for oven-baked onion cakes made from rye flour.
Product set:
- low-fat kefir (200 g);
- soda (0.5 teaspoon);
- a few feathers of green onions;
- sunflower oil (100 g);
- rye flour (1 glass);
- cane sugar;
- salt to taste;
- mixture of spices "Provencal herbs".
Cooking technology
Kefir is poured into a spacious container. Quench baking soda in it. Then add sugar and a little salt. Pour in sifted rye flour in small portions until a medium-textured dough is obtained.
Next, finely chopped green onion feathers and vegetable oil are added to the mass. The dough is thoroughly kneaded with a spoon or by hand.
Grease the baking sheet or cover with parchment paper. Spread the resulting mass and level with a spatula or knife.Sprinkle Provence herbs over the top ball of onion. Some housewives prefer fresh dill.
An oriental delicacy is baked in the oven for about 15 minutes at a maximum temperature of 190 ° C.
The dish is served when it cools completely.
Asian puff pastry "Fatir"
Even an inexperienced and novice cook can cook such pastries. However, the product has an excellent sweetish taste and aromatic crust.
For a puff onion cake you will need:
- wheat or rye flour;
- vegetable oil;
- baking soda;
- salt;
- white onions;
- warm purified water.
Cooking steps
Sift flour into a deep bowl. Salt and sunflower oil are added. Stir with a wooden spatula and gradually add water to get a thick mixture.
Next, the mass is spread on a board, previously dusted with flour. Gently knead dense dough... Then wrap it with cling film and set it aside for 30 minutes.
To save time, puff pastry can be purchased at the store.
While the dough acquires the desired consistency, the filling is prepared. First, peel and then chop the onion into thin slices. Put in a bowl, add salt and knead thoroughly with your hands.
Next, take out the dough from the film. Divide into 4 equal parts. Each of them is rolled out thinly, greased with vegetable oil and spread with onion filling. The cakes are rolled first into a roll and then into a "snail".
The blanks are laid out on a baking sheet covered with parchment. Leave them for 10 minutes, cover with a towel on top. Before baking, make several punctures and grease with vegetable oil.
Preheat the oven to 250 ° C. Prepare the Fatir cakes for about 20 minutes. Serve to the table on a plate when they cool slightly. Even picky gourmets will like the Asian delicacy, because “The East is a delicate matter”.