Principiante
Korean
Kimchi Jjigae (Kimchi Stew)
Fonte: Tradizionale
30 min3420 kcal
Senza latticini🌶️🌶️
Shelpek
Thin rounds of soured-milk dough shallow-fried until they blister and go gold — made in odd numbers on memorial days so the smell of the oil reaches the ancestors.
Fonte
Ricetta di Kazakh home kitchens · 🏺 Tradizionale · Everyday Kazakh cooking — city and village kitchens where the borrowed Silk Road dishes (manti, lagman) sit alongside fried dough and tea.
Kazakh · memorial bread — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a traditional Central Asian flatbread and records the memorial-day custom. Quantities and method are this book's own.
Watch it being made · 3 videos
⏱ 60 min🍽 6 porzioni🔥 250 kcal🇰🇿 Kazakistan
HalalVegetarianoSenza frutta a guscio
Passaggi
Whisk the kefir, egg, sugar, salt, melted butter and bicarbonate of soda together and leave 5 minutes until it fizzes.
Work in the flour to a soft dough, knead 5 minutes and rest it 20 minutes under a cloth.
Divide into 12 and roll each into a round 2 mm thick and about 15 cm across.
💡 Thin. A thick shelpek fries into a doughnut instead of blistering — 2 mm looks too thin and is right.
Prick each round 4 or 5 times with a fork so it does not balloon into one bubble.
Heat 1 cm of oil to 175°C and fry one at a time, 40 seconds a side, until blistered and gold.
Drain on a rack and stack them under a cloth. Serve warm with butter, jam or tea.
💡 Consigli
- Shelpek is fried in odd numbers — usually seven — on memorial days and at Nauryz. The custom is about the smell carrying, and it is taken seriously.
- Baursak is the same family — the same dough cut into pillows and deep-fried instead of rolled thin.
- They soften within an hour. Eat them the day they are made, or re-crisp them in a dry pan.
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