Boman-boza.
This dish is prepared similarly to khoshan, but instead of frying, it is steamed, like manti. Boman-boza is round in shape.
In the classic version, boman-boza is made from lamb and tail fat.
Cooking time — 90 minutes. Yield 175 g (2 — 3 pieces). The dough is yeast-based (can be for pizza). Dough for manti or dumplings. Flour – for "dusting".
Ingredients:
100 g of beef or lamb,
50 g of flour,
50 g of onion,
0.5 g of baking soda,
5 g of fat,
30 ml of water,
0.5 g of pepper,
1 g of yeast.
Preparing the dough
The flour is divided into two parts: one is used to make the yeast dough, and the other for the unleavened dough.
The unleavened dough is made with water, adding a chicken egg, flour, and salt. Let it rest in the refrigerator.
The yeast dough is made with dry yeast, adding water or milk, flour, salt, and vegetable oil.
Let it rise in a warm place for an hour. You can also use ready-made unleavened and yeast dough for pizza or pies.
The unleavened dough needs to be incorporated into the yeast dough. Knead well for at least 10 minutes until a homogeneous consistency is achieved. When the sour dough has risen, it is mixed with the unleavened dough, and it should be allowed to rest for at least 30 minutes.
Then, the mixed dough is divided into pieces weighing 40-50 g. These pieces are rolled out, filled with the stuffing, and pinched together, gathering the edges towards the center in a knot, giving the product a flat shape.
Preparing the filling:
Grind the beef and fat in a meat grinder or chop finely with a knife. Dice the onion.
Add salt and black pepper to the filling. Grind the peppercorns in a mortar. Add salt and pepper. Add the onion to the bowl with the filling.
Cooking
Mix the filling thoroughly. Before shaping the boman-boza, add cold boiled water to the filling and mix everything again.
From the dough, form mini-balls, placing them on a floured table.
Roll the balls into thin flatbreads. They should be thicker in the center than at the edges.
Place the meat filling in the center of each flatbread. Don’t forget to mix the filling with water before shaping. This will make our dish especially juicy.
From the dough with the filling, shape large dumplings. In the classic version, boman-boza has a round shape without a hole in the dough.
Our dish is steamed. Grease the steamer basket with fat. Place our preparations in it. Boil water in the main pot. Stack the steamer baskets one on top of the other. Cook the boman-boza for 30 minutes.
The water should be actively boiling during this time.
Boman-boza is ready! Enjoy your meal!
Meat and Offal Dishes
