Shelpek

Name: Shelpek
Total time: 1 h
Yield: 6
Cuisine: Kazakh
Ingredients: 500 g Plain flour; 300 ml Kefir or soured milk; 1 Egg; 1 tsp Bicarbonate of soda; 1 tbsp Sugar; 1 tsp Salt; 40 g Butter, melted; 400 ml Oil for shallow frying

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.

แหล่งที่มา

สูตรโดย Kazakh home kitchens · 🏺 ดั้งเดิม · 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.

ที่มาบนวิกิพีเดีย ↗

ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ

Easyvideo Kazakh Grandma Smartrecipe

⏱ 60 นาที🍽 6 ที่🔥 250 แคล🇰🇿 คาซัคสถาน

ฮาลาลมังสวิรัติปลอดถั่ว

วัตถุดิบ

จำนวนที่

🛒 ซื้อวัตถุดิบ

ตัดของติดครัวออกแล้ว เหลือเฉพาะสิ่งที่ต้องออกไปซื้อจริง ๆ

★ คือวัตถุดิบที่สูตรระบุว่าหายากหรือใช้อย่างอื่นแทนไม่ได้

วิธีทำ

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.

💡 เคล็ดลับ

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.