Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons vegetable oil
- 1 cup warm water
- 2 cups grated carrots
- 1/2 cup finely chopped onion
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh cilantro
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup vegetable oil for frying
Special Equipment Needed:
- Large bowl
- Whisk
- Grater
- Frying pan
- Slotted spoon
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
2. Add the 2 tablespoons of vegetable oil and warm water and mix until a soft dough forms.
3. Knead the dough for 5 minutes, then cover and let rest for 30 minutes.
4. In a separate bowl, mix together the grated carrots, onion, parsley, dill, cilantro, black pepper, cumin, coriander, turmeric, cardamom, nutmeg, cinnamon, cloves, and ginger.
5. Divide the dough into 12 equal pieces and roll each piece into a ball.
6. Flatten each ball into a 4-inch circle.
7. Place 2 tablespoons of the carrot mixture in the center of each circle.
8. Fold the edges of the circles up and pinch together to seal.
9. Heat the 1/2 cup of vegetable oil in a frying pan over medium-high heat.
10. Fry the belyashi for 2-3 minutes per side, or until golden brown.
11. Transfer the belyashi to a plate lined with paper towels to absorb any excess oil.
Time:
Preparation Time: 45 minutes
Cooking Time: 6 minutes
Temperature: Medium-high heat
Serving Size: 12 belyashi
Nutritional Information:
Calories: 250
Fat: 16g
Carbohydrates: 21g
Protein: 4g
Substitutions for Ingredients:
- For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
- For the vegetable oil, you can use olive oil or coconut oil.
- For the fresh herbs, you can use dried herbs.
- For the ground spices, you can use a pre-made curry powder.
Variations:
- You can add other vegetables to the filling, such as grated zucchini or mushrooms.
- You can add other spices to the filling, such as chili powder or smoked paprika.
- You can add other herbs to the filling, such as oregano or thyme.
- You can use other types of oil for frying, such as peanut oil or sunflower oil.
Tips and Tricks:
- Make sure to roll the dough out as thin as possible, so that the belyashi will be crispy.
- Make sure to seal the edges of the belyashi well, so that the filling does not leak out during frying.
- If the belyashi are not browning evenly, you can turn the heat up slightly.
Storage Instructions:
The belyashi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The belyashi can be reheated in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation Ideas:
The belyashi can be served with a dollop of sour cream or yogurt, and garnished with fresh herbs.
Garnishes:
- Fresh herbs such as parsley, dill, or cilantro
- Sour cream or yogurt
Pairings:
- A crisp white wine
- A light beer
Suggested Side Dishes:
- A green salad
- Roasted vegetables
- Roasted potatoes
Troubleshooting Advice:
- If the belyashi are not browning evenly, you can turn the heat up slightly.
- If the belyashi are sticking to the pan, you can add a bit more oil.
Food Safety Advice:
- Make sure to wash your hands before and after handling raw ingredients.
- Make sure to keep the cooked belyashi covered until ready to serve.
Food History:
Belyashi is a traditional dish from the Caucasus region, which includes countries such as Armenia, Azerbaijan, and Georgia. It is a popular street food, and is often served with a variety of fillings.
Flavor Profiles:
This dish has a savory flavor, with hints of sweetness from the carrots and spices. The herbs and spices add a subtle warmth and complexity to the dish.
Serving Suggestions:
Belyashi can be served as an appetizer, or as a main dish with a side of roasted vegetables or potatoes.
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Region: Russian