Patties with Lamb, Suluguni Cheese, and Avocado
Baking and Desserts • World
Description
This amount of ingredients will yield 3 pieces per serving.
Ingredients
- Wheat Flour 10 oz
- Corn Starch 0 oz
- Water 5 fl oz
- Dry Curd 0 oz
- Sugar 0 oz
- Dry yeast 0 oz
- Spanish onions 0 oz
- Avocado 0 oz
- Lamb 10 oz
- Cilantro to taste
- Suluguni Cheese 5 oz
- Tomatoes 0 oz
- Ground Black Pepper to taste
- Salt 0 oz
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
For the filling, season 200 g of lamb shoulder with salt and pepper, place it in a roasting bag, and slow-cook for 12-14 hours at 175°F. Then, cut into large cubes. Lightly sauté minced garlic with ground chili and coriander to taste in vegetable oil, add the lamb and 50 ml of demi-glace, season with salt and pepper. Heat while stirring and set aside.
Step 2
For the dough, mix warm water, salt, sugar, dried milk, vegetable oil, and yeast, stir and let it sit for about 5 minutes. Combine the flour and wheat starch, add the previous mixture, and knead until smooth. Cover and place in a warm place for 1 hour.
Step 3
Divide the dough into 12 pieces and roll them into circles. Place the filling in the center, then pinch the edges together almost like khinkali, smoothing the seam and turning the patty over. Do not leave an opening in this patty to keep the filling fresh.
Step 4
Let the prepared patties rest for 20 minutes, then fry in hot vegetable oil in a pan on both sides. Pour in enough oil to cover about a finger's depth.
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