Things to know about Fitchi Recipe
Fitchi originated from another Turkmen pie called ‘Ishlekli’ that is baked in hot sand. It became a popular street food in the 1970s. Originally the size was much larger and Turkmen added a lot of onion to it. But now it’s mostly baked in a 10 cm (4 inches) pan. You can use a tart pan if a round Fitchi pan is not available. It makes a perfect hot breakfast or snack. Fitchi is an easy-to-cook food with only mild seasoning. But it has delicious and juicy meat that’s cooked with animal fat. Cooked in a clay oven or not, Fitchi is absolutely a treat for those looking for authentic recipes of traditional central Asian foods.
Delicious Turkmen Traditional Meat pies. Authentic Recipe of Fitchi.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 tsp Salt
- 300 ml Water Warm
- 2 tbsp Vegetable Oil
- 500 grams Flour
- 1 tbsp Butter For greasing
- 250 grams Ground (Minced) Beef
- 250 grams Ground Mutton
- 50 grams Animal Fat
- 1 pc Onion
- 1 tsp Salt
- ¼ tsp Ground Black Pepper
- 8 tbsp Water
- In a bowl, combine flour and salt. Add in water and oil.
- Mix to form a soft dough.
- Cover the dough with a kitchen towel and let it rest for about 5 minutes.
- Grind the fat and onion and mix with the ground meats.
- Add the seasonings and water.
- Mix thoroughly.
- Set the oven to 392F / 200C.
- Grease tart pans with butter.
- Now take the dough and roll it out.
- Cut ten (number depends on the serving size required by the recipe) 15 cm (6 inches) circles and lay them in the tart pans.
- Add meat filling to each pan.
- Roll the remaining dough and cover each tart pan. Pinch the edges to seal the filling.
- Prick the surface using a fork and brush some water over it.
- Bake for about 25-30 minutes.
— Specific Atributes of This Recipe:
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