Ingredients with Measurements:
-1 cup all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon salt
-1/4 cup vegetable oil
-1/2 cup warm water
-2 cloves garlic, minced
-1/2 onion, diced
Special Equipment Needed:
-Large bowl
-Rolling pin
-Frying pan
Step-by-Step Instructions:
1. In a large bowl, mix together the flour, baking powder, and salt.
2. Add the vegetable oil and warm water and mix until a dough forms.
3. Knead the dough for 5 minutes until it is smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 15 minutes.
5. Divide the dough into 8 equal pieces and roll each piece into a thin circle.
6. Heat a frying pan over medium heat and add the garlic and onion.
7. Cook for 2 minutes, stirring occasionally, until the garlic and onion are fragrant.
8. Add one of the dough circles to the pan and cook for 2 minutes on each side until lightly browned.
9. Remove the balep korkun from the pan and repeat with the remaining dough circles.
Time:
Preparation Time: 20 minutes
Cooking Time: 16 minutes
Temperature: Medium heat
Serving Size: 8 balep korkun
Nutritional Information (per serving):
Calories: 200
Fat: 10g
Carbohydrates: 24g
Protein: 3g
Substitutions for Ingredients
-All-purpose flour: can be substituted with whole wheat flour
-Vegetable oil: can be substituted with olive oil
-Garlic: can be substituted with garlic powder
-Onion: can be substituted with shallots or chives
Variations:
-Can add other vegetables such as bell peppers or mushrooms
-Can add herbs such as parsley or cilantro
-Can add spices such as cumin or paprika
Tips and Tricks:
-Make sure to roll the dough circles as thin as possible for a crispier texture.
-Be sure to cook the balep korkun on medium heat to prevent burning.
Storage Instructions:
Balep korkun can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the balep korkun in a skillet over medium heat for 1-2 minutes on each side.
Presentation Ideas:
Serve the balep korkun with a side of yogurt or tahini sauce.
Garnishes:
Garnish the balep korkun with fresh herbs such as parsley or cilantro.
Pairings:
Pair the balep korkun with a side of hummus or baba ganoush.
Suggested Side Dishes:
Serve the balep korkun with a side of roasted vegetables or a salad.
Troubleshooting Advice:
If the balep korkun is too thick, add a little more water to the dough.
Food Safety Advice:
Make sure to cook the balep korkun thoroughly to avoid food poisoning.
Food History:
Balep korkun is a traditional dish from the Caucasus region of Eurasia. It is believed to have originated in the area of modern-day Armenia.
Flavor Profiles:
The balep korkun has a savory flavor with a hint of garlic and onion.
Serving Suggestions:
Serve the balep korkun with a side of yogurt or tahini sauce.
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Region: Tibetan