Poses are a dish of Buryat cuisine, popular also in Tuva and Mongolia. Another name for this dish is buzi, which is more phonetically close to the original in the Buryat and Mongolian languages. These are products made from unleavened dough with meat filling, related to Turkic manti and Caucasian khinkali . Cook the poses in a special saucepan, arranged on the principle of a steamer. Eat traditionally with your hands, be sure to drink from the hole formed during the preparation of broth.
We will tell you how to prepare postures Buryat, there are certain secrets of cooking this dish.
Postures - a dish very popular traditional and cult. Folk holidays are held with their cooking and eating.
The dough for Buryat pose is usually prepared with fresh unleavened bread (wheat flour + water, sometimes in home versions, the liquid dairy products and eggs are included in the test).
The main ingredients of the filling are large-chopped meat, onions, garlic, spices and herbs. Meat is best taken in equal parts - lamb, horse meat and beef and / or pork. Grind meat and other components of the filling better with a knife by hand, but you can, of course, use modern devices: mincers or choppers.
Recipe for Buryat postures
Ingredients:
- Wheat flour - 2 cups or slightly more;
- Chicken egg - 1-2 pcs .;
- milk (can be from different animals), tarak or water;
For filling:
- lamb lean - 800 g (or 400 g in half with beef or horse meat);
- pork fat (or fatty fat) - 300 g;
- black pepper powder;
- onion - 1 pc .;
- fresh greens (parsley, coriander).
Preparation
Grind the meat in any convenient way: manually with a knife or with the help of a meat grinder, or chopper. Also, we chop the onions well, chop finely garlic and greens. We connect everything in a working bowl, add salt, mix and lightly beat out the filling about the table - this will improve its texture. The filling will be harmless to stand for an hour or two at room temperature, then it would be nice to knock it out again on the table, so we do not rush in particular, in parallel we can do other household chores.
We cook dough, mix eggs with milk or water, add a pinch of salt. To knead the dough better, of course, with your hands, but you can also mixer with a spiral nozzle.
How to sculpt Buryat pose?
The poses are molded in the shape of a cup resembling a traditional yurt with an opening from above. Approximate diameter of the ready poses is about 5-8 cm.
Then we have 2 ways: either we roll out the sheet and knock out the round substrates with an inverted cup or special piercing ring, or roll the "sausage", divide it with a knife into approximately the same parts, from which we roll out the substrates.
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In the center of each substrate we spread a portion of the filling and beautifully, gently mold the poses.
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We put the finished products on a clean flour-covered board.
Gently move the poses into the working part of the saucepan-steamer, which must first be greased with oil or grease, so as not to stick. In the water you can add a little unmilled dry spices for flavor. Cooking poses on
We eat as follows: carefully, trying not to get burned, take a pose, drink broth from it and stick to the pose.
To postures accept to give koumiss , tarak and / or jjubu. In festive options, you can serve vodka, berry strong tinctures and milk arak (tarasun).
Usually hearty breakfast in poses and jjoboy, you do not remember food for about 5 hours (even in cold, wet weather).