Shor-gogal Shor-gogal is a recipe for Azerbaijani cuisine. Shor gogal: a recipe for Azerbaijani buns with salty or sweet fillings Azerbaijani puff buns

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 are 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

Relying on 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 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 melted butter over the entire surface of the crust. 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!

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About the shor gogal recipe

Nowruz is coming... It's time holiday 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:

fast acting yeast	1 PC
chicken eggs	1 st. l.
milk	1.5 stack.
flour	1 kg
butter	200 g
salt	1 tsp
sour cream	200 g
granulated sugar	1 tsp
fennel seeds	2 tbsp. l.
For filling
cumin seeds	2 tbsp. l.
For filling
white flour	400 g
For filling
butter	100 g
For filling
turmeric	2 tbsp. l.
For filling
salt	2 tbsp. l.
For filling
ground black pepper	1 st. l.
For filling
saffron	taste
butter	400 g
for lubrication

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.

Enjoy your meal!

This dish belongs to the Caucasian cuisine, and, as many people know, it is very diverse. This cuisine is very famous for its variety of sweets. These include halva, kurabye, tarakh, guymag, nan, firni, mutakke, Turkish delight. All these and many other dishes are the pride of every housewife. According to existing customs in Azerbaijan, shor gogal is prepared for Novruz holiday.

What is shor gogal?

Several recipes for its preparation in Azerbaijani are known: from the most ancient ones, which were used by the ancestors, to the simple ones that can be easily prepared in our time. Initially, this dish did not belong to sweets at all, since its filling is salty. However, nowadays many people cook it with a sweet filling.

So, this is nothing more than a pastry, or rather, a puff bun with a salty filling. It will take a lot of time and painstaking work to prepare it, but true housewives know that it is worth it.

Shor gogal with fragrant spices

All ingredients must be prepared in advance. For the test, you will need an egg, a pack of dry yeast (it is better to take high-speed ones), one and a half glasses of milk, one kilogram of flour, a pack of butter, one teaspoon of salt, a glass of sour cream, a teaspoon of granulated sugar, two tablespoons of fennel seeds.

To prepare the filling, you will need: fifty grams of cumin seeds, two glasses of flour, half a pack of butter, a couple of tablespoons of turmeric (it is what gives the filling such a bright yellow color), two tablespoons of salt, ground black pepper, a little saffron, oil for lubrication each layer of dough.

It should be noted that the dish is quite expensive, so such pastries are usually prepared for big holidays.

Dough preparation

When all the components are prepared in the right amount, you can proceed to the process itself. First, prepare the dough, because it contains yeast, which needs time to come up. Pour milk into a saucepan and heat. Then sour cream is added to warm milk and everything is thoroughly mixed. Butter must be preheated in a separate container and added to the milk-sour cream mixture. After that, add the egg, add dry yeast and mix everything thoroughly. Who has a bread machine, you can send the dough into it. It is better to leave it there for an hour and a half. Once the dough has risen, it should be kneaded several times. To understand that the dough has come up, you need to place it in a deep container, when it is half full or even more and reaches the edges, then everything is ready.

Filling preparation

In the meantime, you can start preparing the filling for the buns. To do this, mix flour with salt, turmeric, fennel, cumin. Separately, melt the butter, which is intended for the filling, and pour it into the dry mixture of flour and spices. In a separate bowl, you will need to brew saffron and then add to the filling. The resulting mass should crumble, but when you press it, it sticks together. Then the filling is perfect.

Remove the finished dough from the container and place on the surface of the table, sprinkled with flour. It should be very soft and buttery. The whole value of the dish lies in the fact that it is puff. The number of layers should not be less than eight, and more can be.

So, the whole mass should be divided into several equal parts and placed under the film. One ball needs to be rolled out with a special conical rolling pin into a very thin layer. If there is none, then you can use an ordinary rolling pin, the main thing is to get a very thin layer, almost transparent. Lay it out on a circle or board. The thickness of the ideal layer should be no more than one millimeter.

Next, melt the butter that is left, and generously grease the layer of rolled dough. Approximately it takes about fifty grams. Similar actions should be done with all other layers. However, the last layer that will cover our cake does not need to be oiled. After that, cut the puff circle into strips, the width of which is no more than two fingers. If you look at such a ribbon from the side, then it should be no more than one centimeter wide and the layers should be clearly visible in the cut.

The side ribbons can be divided into two parts, and the rest can be divided into three parts. Each puff part must be twisted in the shape of a barrel and then a recess for the filling should be pressed into it with a finger. Fill this hole with crumbly yellow mass and pinch. The seam should be at the bottom. Now it must be squeezed on both sides so that it looks like a cake, and put on a baking sheet, which is pre-greased or covered with parchment paper.

Do this with all the buns. From above they need to be greased with an egg and sprinkled with poppy seeds, caraway seeds, seeds. You need to bake for twenty minutes at a temperature of no more than one hundred and seventy degrees. After that, you should raise the temperature to one hundred and eighty degrees and bake until a crust is obtained.

The whole process can be seen on the video.

Buns can be eaten with sweet tea for breakfast and as a snack. They will be a great decoration for any table.

Video on the topic of the article