Yantyk is not the only name for this type of pastry. In different regions, yantyk is also known as yougyz yantyk and ayaklyk-chiberek. As you can understand by the second name, yantyk is a dish similar to cheburek.
Yantyk is made with beef or mutton meat, with the addition of spicy spices
.
The main difference from chebureks is that yantyk is cooked without excess fat. That is, yantyk is healthier than cheburek
. Let’s make this dish of Tatar cuisine at home.
Ingredients for yantyk:
- Flour – 340 g;
- Salt – tsp;
- Vegetable oil – 2 tbsp;
- Boiling water – 200 ml;
- Stuffing – 400 g;
- Onion – 1 pc;
- Butter – 40 g.
Preparing the yantyka:
Pour flour and ½ teaspoon of salt into a bowl, add vegetable oil, mix the components. Pour boiling water into the flour mixture and stir.
When the dough has cooled down, start kneading it with your hands until it forms a lump. Leave the kneaded dough in the heat to rise, cover with a lid or other utensils.
Put the onion through a meat grinder, mix with minced meat, salt. Melt butter, pour into the mince and mix thoroughly.
If there is a lot of fat in the stuffing, you can leave out the butter.
Sprinkle spices into the stuffing according to your taste.
Divide the dough into 10 equal parts, form rolls. Leave the rolls under a towel to rest for 5 minutes.
Divide the stuffing into 10 equal parts.
With a rolling pin, roll the koloboks into thin round cakes. Put the stuffing on ½ of each flatbread.
Cover the filling with the second part of the flatbread and pinch the edges. Heat a frying pan and place two halves of the yantiks. Fry on each side for 4-5 minutes.
After cooking, brush the yants with butter and cover with a lid.
You get soft, juicy yantykes, which are healthier than chebureks.
