Tatarsky Jantyk
Tatarsky Jantyk is a traditional dish from the Tatar cuisine known for its flavorful filling enveloped in a delicate dough. It is often prepared in family gatherings and festive occasions, celebrated for its rich heritage and taste. The dish has evolved over centuries, tracing back to the time when the Tatars, a Turkic ethnic group, would prepare it as a staple food.
Ingredients
- Flour - 500 grams
- Water - 250 ml
- Salt - 1 teaspoon
- Egg - 1
- Minced meat (beef or lamb) - 400 grams
- Onion - 1 large, finely chopped
- Black pepper - 1 teaspoon
- Butter - 50 grams
- Sunflower oil (for frying)
Preparation
Step 1: Prepare the Dough
In a large bowl, mix the flour and salt. Make a well in the center and add the egg and water. Gradually mix it into a smooth dough. Knead the dough for about 10 minutes until it's elastic and smooth. Cover it with a damp cloth and let it rest for at least 30 minutes.
Step 2: Prepare the Filling
In a separate bowl, combine the minced meat, onion, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
Cooking Process
Step 3: Roll Out the Dough
After the dough has rested, divide it into equal portions. Roll each portion into a thin circle on a floured surface.
Step 4: Fill the Dough
Place a tablespoon of the meat mixture onto one half of each dough circle. Fold the other half over to form a semi-circle, and press the edges firmly to seal.
Step 5: Cook the Jantyk
Heat sunflower oil in a large frying pan over medium heat. Place the Jantyk in the pan and fry for about 5 minutes on each side, until golden brown and cooked through. For accurate cooking times, refer to a cooking timer.
Step 6: Serve
Serve the Jantyk hot, with a dollop of butter melting on the top.
How to Enjoy
The Tatarsky Jantyk is best enjoyed fresh off the pan, with optional sides of sour cream or a light salad. This dish is perfect for gatherings where everyone can relish its rich flavors. As you savor each bite, take a moment to appreciate the cultural history embedded in its delicious folds.