Shaker drill – this Oriental patterned biscuits, widespread mainly in Azerbaijan. Is the dish a delicate crisp wafer shell and a dry sweet nut filling. Traditionally made in Iran on the occasion of the Spring equinox 21 March, which in this country is called Nowruz. Long shaker drill symbolizes the moon, hence its original form Crescent.
As to other sweets of the East, shaker borax to cook at home is quite simple. All the ingredients for this dish could not be easy, they are sold in any supermarket.
How to cook
For the dough:
- flour, 400 grams;
- yeast, 10 grams (or 1 packet);
- sour cream, 2 tbsp. spoon;
- milk, 100 ml;
- eggs 5 PCs;
- butter, 100 grams;
For the filling:
- nuts of choice (hazelnuts, almonds, walnuts, etc.), 300 grams;
- sugar, 250 grams;
- ground cardamom, 1 teaspoon;
- vanilla, 5 grams (or 1 packet).
A little warm milk and pour over the yeast and leave for 15 minutes. Sift the flour into a deep bowl. Add softened butter, sour cream, eggs, salt and yeast coming up. All ingredients mix thoroughly, knead the dough. After this procedure, close it with cotton towel and leave for 1 hour. During this period the dough should come up.
Prepare a sweet nutty filling. Grind with a blender selected nuts, mix with sugar, cardamom and vanilla.
If there is no blender, the nuts are crushed in a mortar.
Approaching divide the dough into several small parts. Each make small balls, roll them with a rolling pin into flat circles with a diameter of 9 cm, Place on tortillas the filling (about 1 tablespoon each), and connect the edges, pulling them a bit. You should get a form like the dumplings.
Decorate the shaker borax. Fold the edges in the form of braids, and a special device make patterns.
If such devices for no patterns, nothing to worry, the flavour shaker borax will not change, just the look of the dish is not so original.
Eastern sweetness bake in the oven for 20 minutes at a temperature of 170оС. Keep the cookies remained light, it should not be browned. Served shaker borax to the festive table the cold tea or other soft drink.
Advice 2: How to prepare Oriental sweets
Sherbet, nougat, baklava, chak-chak, the paste – even the names of Oriental sweets sound painfully mysterious. In the recipes of these dishes are widely used honey, nuts and spices. Prepared according to ancient recipes Eastern sweets can be stored long enough without refrigeration and does not spoil.
You will need
- For the halva:
- 100 g of butter;
- a Cup of flour;
- a Cup of sugar;
- Cup of any chopped nuts;
- 2 cups of water;
- a teaspoon of vanilla.
- For baklava:
- 2 cups flour;
- 1\2 Cup of milk;
- Cup melted butter;
- 1 egg;
- 1 egg yolk;
- 20 g of compressed yeast;
- 200 g walnuts;
- a Cup of powdered sugar;
- 80 g of honey;
- cardamom (pinch);
- For Chuck-Chuck:
- 1 kg of flour;
- 10 eggs;
- 100 ml of milk;
- 20 g of sugar;
- 30 g of salt;
- 0.5 liters of cooking oil;
- 1 kg of honey;
- 150-200 g of sugar for decoration;
- 100 g drops.
Alvalade in a pan of water and add the sugar. Put on fire, boil until the sugar is dissolved and boil for five more minutes. Put in a deep pan the butter and melt it. Add the flour and chopped nuts. Fry them in oil until light brown, stirring constantly and constantly rubbing with a spoon. Watch, to avoid lumps. Pour fried flour, nuts, sugar syrup and cook until the consistency of thick cream. Then remove from heat, add vanilla and mix thoroughly. Dish or form grease with oil, put it in the paste and let cool.
Polyvanadate milk, salt and dilute the yeast in it. Beat the egg, add a little oil, flour and knead not very steep dough. Cover it with a clean towel and put about forty minutes in a warm place. Clean the nuts and mince. Then add the honey, icing sugar and cardamom. Mix everything carefully. Roll out dough fourteen-sixteen of thin cakes. Grease a baking sheet with oil and place it in three layers, brushing each with oil. Next, lay out the cakes, sandwiching each second nut filling. The last three layers, watering with oil, leave without filling. Whisk the egg yolk, brush over the baklava and carefully cut diamonds. Preheat the oven to 180 degrees and put it in a tray of baklava for thirty minutes. The finished dish remove from oven and pour remaining melted butter.
Chuck-caculate in a deep container of milk, add eggs, sugar, salt. Mix well, stir in the flour and knead soft dough. Divide it into pieces of 100 grams, create the flagella in a centimeter thick. Then cut them into balls the size of a pine nut. Fry them in oil, stirring constantly. The finished balls will be yellow in color. Add the honey sugar and boil them together in a separate pan. When flowing down a trickle of a drop of honey after cooling becomes a brittle, boiling will stop. Fold the fried balls in a wide bowl or on a dish, pour honey and mix well. Put ready chak-chak on a tray or a clean plate and with wet hands give it the desired shape. This can be cone, star, pyramid, etc. Decorate the top of the colored drops.
Advice 3: How to cook shish kebab on coals
With the onset of warm days with picnics, accompanied by the preparation of kebabs, is the most common occupation. To stay comfortable, you need to know the basic rules of frying kebabs on the coals.
You will need
Right click the meat. Try to buy meat of a young animal. Do not use for barbecue frozen product. Even if you properly prepare, marinate and discourage the barbecue still get hard and tasteless. Also, pay attention to the fact that the meat was not fatty, or in the cooking process the fat will melt and burn.
Prepare the meat. You can buy ready-marinated, and you can cook for yourself. To do this, use only an enamel, clay or glass container. Do not make too large pieces, otherwise they will not fry. The optimum thickness should be no more than 2.5 centimeters. In addition, the size of the pieces should match the size of the grill. Large pieces on a small grill, probably not cooked through.
String the meat on skewers correctly. First lubricate them with a small amount of vegetable oil or a little heat. Then one piece of string meat on a skewer along the fibers, and large should be placed in the middle and small at the edges. Make sure that the meat pieces do not touch each other, not hanging and not hanging.
Prepare grill. Possible prefer the cast iron grill. Very convenient are those that can be disassembled after the picnic.
Select fuel. Do not use coal or wood, of coniferous wood (fir, pine). They contain a large amount of harmful for the human body resins. Better prefer birch or oak. In order to ignite the wood, use a special liquid. But the meat had absorbed her odor, let it burn for 2-3 minutes.
Fry properly. The skewers lay very close to each other. The distance from the coals must be at least 15 centimeters. Careful not to ignite the fire skewers tasty if cooked only on charcoal. In the cooking process several times turn the skewers and pour meat with fat, marinade, wine, beer or kvass. To test the readiness of skewers, a sharp knife make a small incision on one of the pieces. Should be allocated clear juice.