Tasty and juicy Buryat poses: recipe for cooking

Buryat poses (the recipe will be discussed in detail below) are a traditional dish of the Russian republic of the same name. It is worth noting that for the preparation of such meat products it is not required to purchase a large number of strange products, because they are made on the basis of kefir and dough stuffing.

Buryat poses: recipe for cooking in detail

Components for a dish:

• Thick kefir fatty - ½ cup;
• Egg small chicken - 1 piece;
• Purified water - a full glass;
• Flour sifted - from 2 glasses;
• Fat beef - 550 g;
• Pork low-fat - 350 g;
• Sweet white onion - 3 pcs .;
• Salt fine cooked - to taste;
• Pepper ground sweet - to taste.

Preparation of the basis

Before you prepare the Buryat pose, you should knead a tight knead well. For this, it is required to mix the purified water with a thick fat kefir, and then pour the cooking salt into them (a little), break the chicken egg and add the sifted flour. In the end, you should get a cool base, which must be covered with a bowl and left under it for 25-35 minutes.

Preparation of the filling

Buryat poses, the recipe of which is very simple, is made from mixed stuffing. To do this, you need to buy pulp of beef and pork, and then wash them well, cut into pieces and grind in a meat grinder through a large grate. After this, it is necessary to clean the white onion, finely chop it and pour it into mince together with table salt and ground sweet pepper. Also in the filling it is recommended to add a little drinking water. This will make the stuffing juicy, and the products themselves will be made with broth.

Molding of semi-finished products

Meat Buryat dish posture is formed quite easily. To do this, roll the dough into a sausage with a diameter of up to 6 centimeters, and then cut it into small pieces. Then they should be kneaded up to thin slices, put in the middle a mixed filling (2 large spoons) and fix the edges so that a small hole remains in the center.

Forming a dish

After all the semi-finished Buryat dishes are made, you should take the grill from the pozitsa, lubricate it with butter and lay out the meat products so that they do not touch each other (at a distance of 2 centimeters). If such a kitchen appliance you do not have available, then instead of it you can use the usual mantovarku. By analogy, it is required to fill all the other grids.

Steam treatment

After the whole dish is formed, at the bottom of the dishes (mantovarki or poznitsy) you should pour a little water, insert the filled grids, cover them with a lid and put on a slow fire. Buryat dish after cooking it is recommended to cook for a couple of 35-45 minutes.

How to serve dinner to the table

Buryat poses (the recipe was discussed above) are served for dinner in a hot form. To make this meat dish even more tasty and satisfying, it is recommended to additionally present any sauce, fatty sour cream, fresh herbs or mayonnaise. Also, the poses can be sprinkled with ordinary butter and sprinkled with aromatic seasonings. Bon Appetit!