We are glad to see everyone again and we are pleased to offer you an excellent snack option - pasties with potatoes in a pan. It is obvious that you can’t surprise anyone with pasties, but cooking something tasty is in any case a skill and it’s better to master it with a good teacher. So HozOboz is claiming such a role. We select only the most interesting and successful options, and therefore the result is always better than you can imagine. If desired, by the way, the filling can be diversified. So pasties with potatoes can also be with mushrooms. And what do you say if you cook pasties with potatoes and cheese or pasties with potatoes and onions? Even from the name it is clear - trouble fly away! But first, let's find out what kind of dish this is - pasties.
Now one thing is clear - the roots of this wonderful pie lie in the history of Central Asia, and the history is definitely not new or recent. How long ago it was hardly anyone today will tell you exactly. Only one thing is clear that cheburek is primarily associated with Uzbekistan and local national cuisine. Yes, and the filling for chebureks was originally not minced lamb, as is often believed, but ordinary vegetables. Today, many nations attribute to themselves the authorship of these wonderful pies. And I must say that they are all right in their own way. And all because pasties, like dumplings or pies, everyone has their own.
So Uzbek, as a rule, are dense and viscous, but Tatar or Turkish are crispy. Such differences are achieved due to the composition of the test. In Uzbek there is nothing but water, flour and salt, but Tatar chebureks are cooked with the addition of milk or sour cream. Fat and gives the dough a characteristic crunch. And so the list of differences and characteristics is almost endless. But we need something else - to try. That is what we are going to do now. We bring to your attention Uzbek chebureks with potatoes and their recipe in Khozobozovsky style.
Within this recipe, the benefits are a controversial section. What is useful in fried pies, and even with potatoes, a question for filling. But we still came up with one bonus. And that, of course, is the pleasure of eating. Well, who does not like to eat such a yummy? I'm not sure. But it’s not worth it to allow yourself this often, perhaps. Do you like chebureks? Did you like our chebureks with potatoes and their recipe in a frying pan? What can you say about your experience? We are waiting for letters and feedback. Your HozOboz!