Things to know about Dereshde Gutap Recipe
Turkmenistan has many types of stuffed dough récipes called Gutap. Dereshde Gutap is one of the popular street food. These are fritters with filling which is usually meat, vegetables like cabbage and onion, and rice. It is usually cooked with beef but you can also use lamb. Some people add milk to the dough for a softer fritter. You can easily find Durusde as a snack at eateries. These are served with hot Green tea. It’s a simple traditional snack that is not very difficult to cook. The mix of different stuffing gives a very rich and delicious taste to this snack.
Delicious Traditional Turkmen Stuffed Fried Rolls. Authentic Recipe of Dereshde Gutap.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 500 grams (1.1 lb) Flour
- 1 tsp Salt
- 1 tsp Yeast
- 300 mL (10.14 floz) Water Lukewarm
- 3 pcs Potato Large
- 4 tbsp Vegetable Oil
- 1 pc Onion Finely Chopped
- 6 pcs Cabbage Leaves. Finely Chopped
- 150 grams (5.29 oz) Ground (Minced) Beef
- 4 tbsp Rice
- 500 mL (16.91 floz) Water For the rice
- 1/2 tsp Salt
- 1 pinch Ground Black Pepper
- 1 pinch Red Pepper Powder
- 4 cups Oil For frying
- Mix yeast in the water.
- In a large bowl, combine flour and salt.
- Slowly add the yeast and water mixture to the flour. Knead until a soft dough is formed.
- Wrap the bowl in a thick towel and leave the dough to rise for 20 minutes.
- Boil water into a pot.
- Once the water is boiling, add in the rice.
- Cook rice for 4-5 minutes or until tender over medium heat.
- Drain the water, and set the rice aside.
- Boil potatoes, until tender enough for mashing.
- Peel them and mash thoroughly.
- Then heat oil in a pan and sauté the onion and cabbage.
- Then add beef and cook for another 5 minutes, until it turns brown.
- Keep stirring while cooking.
- Once cooked, transfer the meat into a large bowl.
- Add the mashed potatoes, rice, and spices.
- Thoroughly mix everything.
- Divide dough into two parts.
- Roll out into a 3 mm thick layer.
- Cut rounds about 12 cm (5 inches).
- Take a dough and put 1 tablespoon of the filling.
- Fold in half and pinch the edges to seal the filling inside.
- Heat oil in a deep pan and fry in 3-4 batches.
- Rolls are ready once golden brown.
— Specific Atributes of This Recipe:
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