Dish shor. Shor-gogal (Azerbaijani cuisine). Fried potatoes with tomato paste. Recipe with photo

Shor-gogal

Shor-gogal is a recipe for Azerbaijani cuisine, made from unleavened dough stuffed with spices, butter and flour. This dish belongs to savory baked goods.

Shor-gogal ingredients

For the test
Water – 500 ml
Dry yeast – 1 tsp.
Wheat flour – 1 kg
Butter – 100 g
Salt – 0.5 tsp.
For filling
Butter – 100 g
Fennel – 1 tsp.
Turmeric – 1-2 tsp.
Wheat flour – 150 g
Salt – 0.5 tsp.

To prepare the recipe for the Azerbaijani dish Shor-Gogal, dilute yeast in warm water, add salt and flour. Knead the dough and set aside for 1 hour.

While the dough is resting, prepare the filling. Melt the butter, add turmeric, fennel and salt. Mix everything, gradually adding flour until the mass begins to crumble.

After the dough has risen, divide it into 8-10 parts and roll into balls. Roll each ball of dough thinly with a rolling pin into a layer approximately 1 mm thick. The dough needs to be rolled out as thinly as possible, a lot depends on this.

Place the layers of dough on top of each other, brushing them with melted butter. When all the layers have been laid, you need to cut the dough into strips 1.5 - 2 cm wide.

Roll each strip of dough into a roll. Transfer the rolls to a floured surface and let stand for a while, 10-15 minutes is enough.

When the dough has rested, it should be flattened; this can be done with the palm of your hand or a rolling pin. The cake should not turn out too thin. Place the filling in the middle of the flatbread and bring the edges of the dough together.

Place the prepared shor-gogal on a baking sheet and place in an oven preheated to 180 degrees. Bake the shor-gogal for 25-30 minutes.

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Shor Gogal- this is the most popular unsweetened, national Azerbaijani pastry in Baku, which is always prepared for the spring holiday of Novruz Bayram.
Shor Gogal is a flaky bun with a salty filling, which with its round shape symbolizes the sun.

Glass size 250 ml
Quantity 12-14 pieces
Ingredients for the dough:
1 teaspoon dry yeast (½ sachet)
1 tbsp. spoon of flour
1 tbsp. spoon of granulated sugar
1/3 cup warm water
Ingredients for the dough:
1 egg
1 egg white
1 teaspoon salt
1 glass of warm milk

½ teaspoon sarykyok (turmeric)
5+ cups premium flour
Filling ingredients:
2 cups white flour
1 tbsp. spoon of crushed Razyan seeds (1 tsp Fennel + 1 tsp Anise)
1 teaspoon sarykyok (turmeric)
½ teaspoon finely ground black pepper
1 teaspoon finely ground white salt
1 cup (½ lb/230 g) warm, melted butter
Ingredients for rolling out and layering the dough:
1-2 cups warm ghee
Flour for rolling out cakes
Ingredients for gogal decorations:
2 yolks
1 teaspoon saffron tincture
1 teaspoon olive oil
1 tbsp seeds (razyana, loaf or poppy)

Preparation:
Prepare the dough .
In a large glass, mix the dry ingredients: yeast, flour and granulated sugar, pour the mixture with warm water and mix into a homogeneous thick mass. Place in a warm place to rise (about 30 minutes).

While the dough is rising, melt the butter over low heat and heat the milk until finger warm.

Preparedough.
1. In a large bowl, whisk the egg and white, add salt and mix.
2. Place the dough and stir.
3. Pour warm melted butter and stir.
4. Pour warm milk and mix everything into a homogeneous mass.

Sift the flour from the sarykyok into a separate bowl.

Gradually kneading the dough, pour the flour into the bowl with the liquid ingredients.

The dough should be soft, fatty, elastic and sticky to your hands.

Transfer the dough to a clean deep bowl, cover with plastic wrap, and leave in a warm place to rise for about 2 hours. To speed up the dough's rising process, turn the oven on to 200°F (93°C) and place the dough on a warm stovetop (not in the oven, but between the burners). It should increase 2-3 times.

Prepare the filling.
While the dough is rising, prepare the filling.
1. Lightly dry the Razyan seeds in a frying pan (do not fry, otherwise their original taste will change), cool and grind in a coffee grinder (you can use ready-ground seeds). Razyana is actually a mixture of two aromatic grains - Fennel and Anise, together they give the filling a unique aroma and taste.
2. Sarykyok, salt and pepper
3. Lightly fry the flour in a dry saucepan until light creamy (do not overcook!)
4. Place razyan, sarykyok, salt and pepper in flour, and mix all dry ingredients.

Sift the dry filling mixture through a sieve so that there are no lumps, and pour in butter (melted over low heat). Mix thoroughly, taste the filling, and if desired, add more salt, pepper or spice.

Prepare Shor-Gogal.
Knead the risen dough, place it on a floured work surface, divide it into 8 equal pieces and add flour to each piece, rolling it into a ball. Cover all the balls with film and leave for another 20 minutes (they will increase slightly in size.

Roll out one ball as thinly as possible into a cake approximately 0.5 mm thick (the working surface should be visible through it). Transfer the crust to a large cutting board (no need to grease it), gently pulling the elastic dough over the edges of the board. Using a soft brush, spread warm melted ghee over the entire surface of the cake. Each cake uses 4-5 tbsp. spoons of butter, depending on the size of the cake you rolled out.
Then roll out another ball into a thin cake and cover the previous one with it. And so on with all the cakes, carefully folding and pulling them on top of each other, greasing each subsequent cake with butter. (If suddenly there are some tears, no problem, just patch the gap by cutting off a piece from the edges of the cake.)

After all the cakes are folded and coated with butter in layers, roll them into a tight roll.

Cut the roll into equal pieces of 4 cm each. Carefully open the middle of each piece without damaging the puff pastry. Place 1-2 tbsp in the middle. spoons of filling, pinch the edges in the middle, hiding the filling, turn the gogal over to the other side and press lightly with your hand.

In the center of each gogal, place a pinch of filling on top - göz muncuğu (eye). Transfer the Gogals to a baking sheet and leave for 10 minutes in a warm place to rise. Then brush them with yolk mixed with tincture of saffron and olive oil, and sprinkle with seeds.

Preheat oven to 180°C (350°F). Place the Shor-Gogals on a baking sheet, at a distance from each other (no need to grease the baking sheet with oil).
Bake until golden brown, 20 minutes.

Ready-made Shor-Gogals should cool slightly; you cannot eat them hot, as the filling will be very hot. Store under closed lid.

Serve warm with sweet tea.

Enjoy your tea! Enjoy!

The Azerbaijani dish shor-gogal is a unique national pastry. In the Caucasus, salty, savory buns are always baked on Novruz Bayram. But what’s stopping you from just taking these pies and making them? Usually buns with aromatic and original filling are served with sweet tea. But shor-gogal is incredibly tasty with a rich broth. The spice filling, where turmeric is a special component, makes this baking option very juicy and bright. These pies resemble miniature suns and are a real personification of warmth, spring, and light.

Cooking time – 3 hours 30 minutes.

Number of servings – 25

Ingredients

The classic recipe for shor-gogal in Azerbaijani involves the use of a fairly wide list of components. So, to prepare these pies, prepare:

milk – 1.5 cups;
sour cream – 210 g;
white flour – 1.4 kg;
sugar – 1 tsp;
salt – 3 tsp;
butter – 270-300 g;
instant yeast – 1 pc.;
turmeric – 2 tbsp. l.;
chicken egg – 1 pc.;
cumin seeds – 2 tbsp. l.;
ground black pepper – 1 tbsp. l.;
fennel seeds - 2 tbsp. l.;
saffron - to taste.

How to cook shor-gogal in Azerbaijani style

Based on the step-by-step recipe with photos, you don’t have to worry - the baked goods will definitely turn out exactly as they should.

To bake Azerbaijani-style shor-gogal, first you need to prepare all the components necessary for the dough and filling.

You need to start testing right away. Milk must be heated (1.5 cups) and mixed with sour cream. Butter (200 g) is melted and poured into the milk. Yeast and egg go there too. Next, kneading is done.

When the mass comes up, you need to knead it a couple of times.

Now flour (1 kg) is mixed with fennel, turmeric, cumin, ground pepper and salt. The remaining amount of butter must be melted again and poured into the resulting mixture. You also need to put brewed saffron here. The result should be a thick and very dense mixture. It will crumble and crumble. That is why it needs to be pressed so that it “sticks together.” All that remains is to roll out the dough.

The dough should be transferred to a table lightly dusted with flour.

The mass is divided into 8-9 equal pieces, which are best formed into balls.

Each lump must be rolled out into a very thin layer and placed on a special board.

Melt a small piece of butter and generously cover the resulting workpiece with the resulting liquid. All this needs to be done with other layers and folded in layers.

The last layer is not oiled.

Use a rolling pin to lightly pass the workpiece, after which it is cut into ribbons. The width of each of them should be 2-2.5 cm.

Next, the second and third tapes are cut in two from the edges, the middle ones into 3 fragments. There is no need to touch the outer tapes. Shor-gogals should be molded from the resulting blanks.

The resulting barrel must be pressed in the center to form a “hole” for the filling.

The resulting depression is filled with filling; the top must be pinched.

The workpiece must be pressed down on both sides so that the pie begins to resemble a flat cake in appearance. The preparations are laid out on a baking sheet greased with oil or fat.

The top of the pies is brushed with beaten egg. You can sprinkle them with seeds or poppy seeds. You need to bake the dish for 20 minutes in an oven preheated to 170 degrees. Then the heat increases. Shor-gogala should be baked until golden brown.

Video recipe for making shor-gogal

Traditional cheeses of the Caucasus inlakesh_trip wrote in May 29th, 2013

Cheese made on a mountain pasture is one of the vivid memories of almost every trip I took to the Caucasus. Summer is approaching, the time when herds of cows, goats and sheep graze in the high mountain meadows and produce a lot of delicious milk. At this time, shepherds make the main supplies of cheese for the winter. On the eve of summer, I decided to do a study of traditional Caucasian cheeses. Of course, only the most famous species that have survived to this day were included in it.

Adyghe cheese (“matekuae”)
The factory version can be found in almost any store in Moscow. One of the reasons for the popularity of cheese is the simplicity of technology and high profitability. The cheese is extremely popular among the Circassians. Traditionally, in villages, “matekuae” was done like this:The strained milk is placed on the fire. When it starts to boil, fermented milk whey is added to it within 15-30 minutes. The resulting clot is kept for 5 minutes, then half of the whey is removed. The warm cheese mass is placed in special “bzhale” baskets woven from thin willow twigs. They leave a beautiful lace pattern on the sides of the cheese. The squeezed circle is salted with dry salt over the surface.

Smoked Adyghe cheese (“koeplyzh”)

Previously, a Circassian house was warmed by an “ondzhek” hearth, from which a chimney rose upward. A wicker device made of twigs or beams “chyy” was hung over the hearth - meat or cheese was smoked on it. The “matekuae” cheese was left to “chiy” for 18 hours and up to a week. The result was “koeplyzh” - “red cheese”. Small-sized smoked “matekuae” is called “kurt”; it served as food for hunters, shepherds, and warriors. Circassian men collected water from a source, crumbled smoked cheese into it and ate it with bread. This food is very nutritious and high in calories. On distant campaigns, the taste of cheese reminded men of their home and the caring hands that prepared it. Dried cheese has not spoiled for years.

Shore
Azerbaijani traditional cheese. In fact, it’s more like salted cottage cheese, but it doesn’t look like cottage cheese, it spreads easily on pita bread. To prepare shor, ayran needs to be heated over low heat until it curdles, then remove the resulting curd and put it in a waterskin (“motal”). Then tie all the holes of the motal and pour the cooled salty brine into it. Then shake well. Add finely chopped dill. Shor matures in 1 to 3 months.

Motal

The famous Azerbaijani cheese “Motal Pendir” was prepared in an interesting way. The fermented milk was salted, squeezed out of the whey and placed in a motal - a sheep's wineskin with the sheared wool turned inside out.

And they kept it in a wineskin for at least a month, and ideally 3 months. Under the influence of the enzymes in the skin of the sheep, the cheese was obtained with a pronounced specific smell, very tender, yellowish, and not very salty.

Chanakh, Tushino cheese, Ossetian cheese, Kobi cheese...

In the Central Caucasus, there is a tradition of making cheeses like feta cheese almost everywhere. The cooking technology differs only slightly.
The main source material used to be sheep's milk. But nowadays, much fewer sheep are kept, and mostly cows are used for milk. Cows produce more milk and are easier for small farms to keep.
The stages of production of these cheeses are as follows: milk is heated almost to a boil, cooled to a warm state and then fermented with rennet. Once the protein has separated from the whey, it is collected. Then knead. When the cheese grains become dry enough and have formed a little, proceed to the second heating. Moreover, unlike cheeses like Suluguni, the heating temperature is very low: from 33 to 38 degrees. In villages, they often skip the “second heating” stage and simply squeeze the cheese mass by hand in a special basket. As a result of kneading and second heating (or simply squeezing with your hands), excess moisture is removed, and now the cheese is given a shape (a cone or a cylindrical “head” familiar to a city dweller).

Finally, the cheeses are placed in brine. The best is considered to be a brine made from natural mineral water with gas (such as Narzan); many gorges of the Central Caucasus have such water in abundance.

Suluguni
Traditional Georgian cheese, which has become very popular in Russia. Popular etymology of its name is derived from “suli” (meaning “soul”) and “guli” (“heart”). Academician Vaso Abaev, however, finds the roots of the name Suluguni in the Digor dialect of the Ossetian language. “Sulu” means serum, and the formant -gun, in particular, indicates the root of the word, as the material from which the object called by such a complex word is made. Thus, the literal translation of the word is “containing whey”

Suluguni differs from cheeses such as feta cheese by the high temperature of the second heating. Perhaps only a mountain housewife can collect a lump of suluguni in an almost boiling cauldron with her bare hands! When traveling, I don’t decide to put my hands into such pots.

Smoked suluguni is excellent as mountain hiking food. During the smoking process, the cheese becomes drier than its “white” counterpart, and is also covered with a bactericidal crust, which makes the cheese very stable; it does not spoil in transit.

Chechil
This is the same suluguni, only tied up in pigtails. This cheese is given both in a smoked version over a fireplace, and in a “white” - unsmoked version.

Khorats paneer
Traditional Armenian “buried cheese”. Proper “khorats paneer” is made from mature sheep cheese. It is ground with a strictly selected bouquet of dried mountain herbs, tightly packed into clay pots and buried in the ground. The cheese ripens for several months and comes out thick-smelling, incredibly strong and very tasty. Some housewives, in order to knock down the mind-blowing aroma of the cheese, mixed it in half with homemade cottage cheese or butter, as well as with ordinary lightly salted feta cheese.