Shor-gogal (Azerbaijani cuisine). Shor-gogal Shor-gogal - a recipe for Azerbaijani cuisine Shorgogali Azerbaijani recipes with sweet filling

Azerbaijani dish shor-gogal is a unique national pastry. Salty savory buns in the Caucasus are always baked on Novruz Bayram. But what prevents you from taking and preparing these pies just like that? Usually buns with fragrant and original fillings are served with sweet tea. But shor-gogal is incredibly tasty with a rich broth. The spice filling, where turmeric is a special component, makes this baking option very juicy and bright. These pies resemble miniature suns and are a real personification of warmth, spring, and light.

Cooking time - 3 hours 30 minutes.

Servings - 25

Ingredients

The classic Azerbaijani shor-gogal recipe involves the use of a fairly wide list of components. So, for the preparation of these pies are prepared:

• milk - 1.5 cups;
• sour cream - 210 g;
• white flour - 1.4 kg;
• sugar - 1 tsp;
• salt - 3 tsp;
• butter - 270-300 g;
• fast-acting yeast - 1 pc.;
• turmeric - 2 tbsp. l.;
• chicken egg - 1 pc.;
• cumin seeds - 2 tbsp. l.;
• ground black pepper - 1 tbsp. l.;
• fennel seeds - 2 tbsp. l.;
• saffron - to taste.

How to cook shor-gogal azerbaijani style

Based on a step-by-step recipe with a photo, you don’t have to worry - the pastries will definitely turn out the way they should.

1. To bake Azerbaijani shor-gogal, first you need to prepare all the components necessary for the dough and filling.

1. You need to take the test right away. Milk should be heated (1.5 cups) and mixed with sour cream. Butter (200 g) is melted and poured into milk. That's where the yeast and eggs come in. Next is kneading.

1. When the mass is suitable, it needs to be kneaded a couple of times.

1. Now flour (1 kg) is mixed with fennel, turmeric, cumin, ground pepper and salt. The remaining amount of butter must again be melted and poured into the resulting mixture. Here you need to put brewed saffron. The result should be a thick and very dense mixture. It will crumble and crumble. That is why it needs to be pressed so that it “sticks together”. It remains only to roll out the dough.

1. The dough should be transferred to the table, a little dusted with flour.

1. The mass is divided into 8-9 equal pieces, which are best formed into balls.

1. Each lump must be rolled into a very thin layer and transferred to a special board.

1. A small piece of butter should be melted and the resulting liquid should be abundantly covered with the resulting workpiece. All this must be done with other layers and put them in layers.

1. The last layer is not oiled.

1. With a rolling pin, it is necessary to slightly go through the workpiece, after which it is cut into ribbons. The width of each of them should be 2-2.5 cm.

1. Further, the second and third tapes from the edges are cut in two, the middle ones - into 3 fragments. You don't need to touch the end strips. Shor-gogals should be molded from the obtained blanks.

1. The resulting barrel in the center must be pushed through to form a "hole" for the filling.

1. The resulting recess is filled with stuffing, the top must be pinched.

1. On both sides, the workpiece must be pressed down so that the pie begins to resemble a cake in appearance. The blanks are laid out on a baking sheet greased with oil or fat.

1. Top pies smeared with a beaten egg. You can sprinkle them with seeds or poppy seeds. Bake the dish for 20 minutes in the oven, heated to 170 degrees. Then the heat comes on. Shor-gogala oven should be until golden brown.

Video recipe for shor-gogal

Shor Gogal- this is the most popular savory, national Azerbaijani pastry in Baku, which is necessarily prepared for the spring holiday of Novruz Bayram.
Shor Gogal is a puff pastry with a salty filling, which symbolizes the sun with its rounded shape.

Glass size 250 ml
Quantity 12-14 pieces
Dough Ingredients:
1 teaspoon dry yeast (½ sachet)
1 st. a spoonful of flour
1 st. a spoonful of granulated sugar
1/3 cup warm water
Dough Ingredients:
1 egg
1 egg white
1 teaspoon salt
1 glass of warm milk

½ teaspoon sarykyok (turmeric)
5+ cups premium flour
Filling Ingredients:
2 cups white flour
1 st. a spoonful of crushed Razyan seeds (1 tsp. Fennel + 1 tsp. Anise)
1 teaspoon sarykyok (turmeric)
½ teaspoon finely ground black pepper
1 teaspoon finely ground white salt
1 cup (½ lb / 230 g) warm, melted butter
Ingredients for rolling and layering dough:
1-2 cups warm melted butter
Flour for rolling cakes
Ingredients for Gogal Decorations:
2 yolks
1 teaspoon saffron tincture
1 teaspoon olive oil
1 tbsp seeds (razyana, loaf or poppy)

Cooking:
Make a dough .
In a large glass, mix the dry ingredients: yeast, flour and granulated sugar, pour the mixture with warm water and mix into a homogeneous thick mass. Put in a warm place to rise (30 minutes).

While the dough is growing, melt the butter over low heat, and warm the milk to the warmth of a finger.

cookdough.
1. In a large bowl, beat the egg and protein with a whisk, add salt and mix.
2. Put the dough and mix.
3. Pour in warm melted butter and stir.
4. Pour warm milk and mix everything into a homogeneous mass.

Sift the flour from the sarykyok into a separate bowl.

While kneading the dough, gradually add the flour to the bowl with the liquid ingredients.

The dough should be soft, greasy, elastic and sticky to the hands.

Transfer the dough to a clean deep bowl, cover with plastic wrap, and leave to rise in a warm place, about 2 hours. To speed up the rising process, ignite the oven at 200°F (93°C) and place the dough on a warm plate (not in the oven, but between the burners). It should increase by 2-3 times.

Prepare the stuffing.
While the dough is rising, prepare the filling.
1. Lightly dry the Razyan seeds in a pan (do not fry, otherwise their original taste will change), cool and grind in a coffee grinder (you can use ready-ground seeds). Razyana is actually a mixture of two fragrant grains - Fennel and Anise, together they give the filling a unique aroma and taste.
2. Sarikök, salt and pepper
3. Lightly fry the flour in a dry pan until light creamy (do not overcook!)
4. Put razyan, sarykyok, salt and pepper into the flour, and mix all the dry ingredients.

Sift the dry mixture of filling through a sieve so that there are no lumps, and pour over the butter (melted over low heat). Mix thoroughly, taste the filling, and, if desired, add more salt, pepper or razyan.

Prepare Shor-Gogal.
Knead the risen dough, put it on a floured work surface, divide into 8 identical pieces and add flour to knead each piece, rolling it into a ball. Cover all the balls with cling film and leave for another 20 minutes (they will increase slightly in size.

Roll out one ball, as thin as possible, into a cake about 0.5 mm thick (the working surface should be visible through it). Transfer the cake to a large cutting board (do not oil it), gently stretching the elastic dough over the edges of the board. With a soft brush, smear the warm melted ghee over the entire surface of the cake. For each cake goes 4-5 tbsp. tablespoons of butter, depending on the size of the cake you rolled out.
Then roll out another ball into a thin cake, and cover the previous one with it. And so on to do with all the cakes, carefully folding and pulling them on top of each other, lubricating each subsequent cake with oil. (If there are some tears, no problem, just patch the gap with a patch by cutting off a piece from the edges of the cake.)

After all the cakes are folded and oiled in layers, roll them into a tight roll.

Cut the roll into equal pieces of 4 cm each. Gently open the middle of each piece without damaging the puff. Put 1-2 tbsp in the middle. tablespoons of filling, pinch the edges in the middle, hiding the filling, turn the gogal over to the other side and press lightly with your hand.

In the center of each gogal, put a pinch of filling on top - göz muncuğu (eye). Transfer Gogals to a baking sheet, leave for 10 minutes in a warm place to rise. Then grease them with egg yolk mixed with tincture of saffron and olive oil, and sprinkle with seeds.

Preheat oven to 180°C (350°F). Put Shor-Gogals on a baking sheet, at a distance from each other (you do not need to grease the baking sheet with oil).
Bake until golden brown, 20 minutes.

Ready-made Shor-Gogals should cool down a bit, they cannot be eaten hot, as the filling will be very hot. Store under a closed lid.

Serve warm with sweet tea.

Happy tea! Enjoy!

Shor-gogal

Shor-gogal is a recipe for Azerbaijani cuisine, made from unleavened dough stuffed with spices, butter and flour. This dish belongs to savory pastries.

Shor Gogal Ingredients

For the test
Water - 500 ml
Dry yeast - 1 tsp
Wheat flour - 1 kg
Butter - 100 g
Salt - 0.5 tsp
For filling
Butter - 100 g
Fennel - 1 tsp
Turmeric - 1-2 tsp
Wheat flour - 150 g
Salt - 0.5 tsp

To prepare a recipe for Azerbaijani cuisine, shor-gogal, dilute yeast in warm water, add salt and flour. Knead the dough and set aside for 1 hour.

While the dough is resting, prepare the filling. Melt butter, add turmeric, fennel and salt. Mix everything, gradually adding flour, until the mass begins to crumble.

After the dough has risen, divide it into 8-10 parts and roll into balls. Roll out each ball of dough thinly with a rolling pin to a thickness of approximately 1 mm. The dough needs to be rolled out as thinly as possible, a lot depends on this.

Lay the pastry sheets on top of each other, brushing them with melted butter. When all the layers are laid, it is necessary to cut the dough into strips 1.5 - 2 cm wide.

Roll each strip of dough into a roll. Transfer the rolls to a floured surface and let stand for a while, 10-15 minutes is enough.

When the dough rests, it should be flattened, this can be done with the palm of your hand or a rolling pin. The cake should not be too thin. Put the filling in the middle of the cake and connect the edges of the dough.

Put the prepared shor-gogal on a baking sheet and place in an oven preheated to 180 degrees. Bake shor-gogal for 25-30 minutes.

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If you are lucky enough to go to Azerbaijan someday, then they will certainly treat you with shor-gogal. This salty pastry is traditionally drunk with sweet tea. This dish is very popular on the Novruz Bayram holiday, when people joyfully meet the beginning of spring. Now Azerbaijanis often cook sweet shor-gogal, but this is already an innovation... To create this pastry, you need to make dough on kefir. Thanks to this liquid, it can be rolled out well, and it will stretch perfectly. Sometimes more butter is used instead of yeast, and with special work with the flour mass, puff pastry is created. But still, for the first time, it is better to try to cook a traditional shor-gogal ...

Ingredients.

In order to prepare the shor-gogal dough, you will need:

• 2 kg of sifted wheat flour;
• 220 g butter;
• 210 g low-fat sour cream;
• a mixture of milk and water in a ratio of 1: 1;
• two eggs;
• one tablespoon of good dry yeast.

To make the filling for shor-gogal, you should take:

• one glass of melted butter;
• sifted flour (quantity - at your discretion);
• hot black pepper (ground);
• some salt;
• a little bit of turmeric and zire spice;
• two tablespoons of fennel seeds;
• 0.5 kg of melted butter (needed to lubricate the layers);
• two eggs;
• poppy (a couple of tablespoons).

How to make this pastry.

To get started, you need to take all the components for the dough and mix them thoroughly with each other. When this is done, you should put the resulting flour mass in some warm place for several hours. Waiting time can be spent preparing the filling. To do this, mix a glass of melted butter with flour and seasonings so that a homogeneous composition is obtained. After such manipulations, with the help of hot temperatures, the oil is melted, which will be used to coat the layers. Next, you need to get the dough (a few hours already passed?) And form fourteen balls out of it.

One of them is rolled out in the form of a thin circle and placed on a tray, the dough is smeared with butter on top. Then the rolling pin works on the second ball and the first layer is covered with it. Just like the previous one, it is lubricated with fat, and the filling is evenly distributed on it. Other balls of dough await the same fate. But the latter should only be rolled out and put on top of everyone, without decorating with the filling. Such a layer cake needs to be pressed with handles, and after that, cut it with a sharp knife into strips 5 cm thick.

Next, each ribbon is twisted into a kind of roll, and having reached its middle, you should twist the dough so that you get a “figure of eight”. It will need to be lightly pressed down and placed on a greased baking sheet. It does not hurt to grease the products with an egg and sprinkle with poppy seeds. After the preparatory work is over, you can send all this splendor to the oven, heated to 180 degrees. The cooking time for this dish is about 20 minutes. The taste of its use is indescribable.

About the shor gogal recipe

Nowruz is coming... It's time for festive baking. Azerbaijani pastry is very painstaking - it takes a lot of time, but having tried it once, few people will remain indifferent. This time I bring to your attention Shor Gogal. Salty pastries, just perfect for breakfast or lunch with sweet tea!

Ingredients:

Cooking shor gogal

For the dough, heat 1.5 cups of milk and stir it with sour cream. Melt the butter and stir in. Add egg, yeast and knead the dough. I don’t worry about the dough and put it on a batch in a bread machine for 1.5 hours.

When the dough rises, knead it 2-3 times.

Add salt, pepper, sarykyok (turmeric), raziyana and jirya (fennel and cumin) to the flour. Melt the butter and add to the butter mass. And brewed saffron. You should get a dense mass that crumbles, but if you press it well, it should stick together.

This is how the filling should look like.

Your dough should go something like this

To roll out the dough, we take an Azerbaijani rolling pin - it is very convenient to roll out thin dough with it ...

Lay out the dough on a floured surface. The dough is soft and gently buttery.

In gogal it doesn't matter how many layers, the most important thing is not less than 8. I always roll out the dough in an odd number. My grandmother taught me this way - I don’t know why, but I don’t deviate from tradition ... I divided it into 9 parts. I put 8 balls under a towel, and I start rolling one into a very thin dough.

We roll out the circle and lay it out on a special board.

The dough should be sooooo thin - literally transparent ... less than 1 mm.

Melt the butter for greasing and grease the dough generously. For each layer, I use exactly 50 grams of oil. We do the same with all subsequent layers ...

We do not lubricate the last layer. He will glue our gogal.

We take a rolling pin and cut our finished dough into ribbons 2 fingers wide.

Here is the ribbon on the side... It turns out to be less than 1 cm wide... And the layers should be visible.

We do not cut the first tape on the sides, we divide 2 and 3 from the edges in half, we cut the middle tapes into 3 parts. Now we begin to sculpt the gogals directly. We twist the tape with a barrel, as indicated in the photo.

With the finger of a large hand, we squeeze this barrel to make it look like a bag for stuffing.

Fill the bag with stuffing. She is so crumbly. We pinch (the seam will be at the bottom).

And we press the barrel on both sides so that it becomes such a cake. Lay out on a greased baking sheet.

Brush the gogals with egg on top and sprinkle with poppy seeds or bread seeds if desired. Put in a preheated oven at 170 degrees for 20 minutes, and then increase to 180 degrees and bake until golden brown.

These are the finished gogals. From the indicated ingredients, I got 35 gogals.

But such they are obtained in the middle - a crispy crust and a puff middle with a salty filling.

Insanely delicious with sweet tea with lemon.

Bon appetit!