Meat Piroshky

Meat Piroshki with Iranian twist

It’s a fried dough that contains a tasty filling which is usually made of minced meat. Piroshki is part of Russian cuisine and
is so popular in Iran alongside Olivie’s Salad and Beef Stroganoff! My mom used to make this piroshki with Zereshk (dried barberry) when I was a kid! She always bought the dough from the bakery but here I tried to make it myself and it turns out to be very fluffy inside and crunchy outside. Hope you like it!

Ingredients | Servings: 3

400g Beef (grounded)
2 medium white onion
1 teaspoon Turmeric
ground black pepper to taste
salt to taste
500g 00 wheat flour
5g fresh yeast
2tbsp White greek yogurt
330g warm water
Ghee or oil
Tomato puree
a handful of dried Zereshk/barberries
dough preparation:
1- Mix ingredients separately: a bit of water wth yeast + a bit of water wth yogurt + flour & salt
2- mix all the ingredients with help of a spatula
3- Place them in the dough mixing machine for 15 mins
4- results!
5- place the dough on a working board and knead for 2 mins just to feel how the dough is, you might use lots of flour coz it’s sticky
6- place it in a bowl and cover it with a foil let it rest for 4-5 hours
7- dough is ready!
But while the dough is resting we prepare the Piroshky’s filling
8- Starting with stir frying the chopped onions until they soften
9- Then we add the spices

10- add the grounded beef
11- Stir till meat loses its juice and change it color
12- add the tomato puree and stir for 10 mins
13- add a cup of water and let it simmer for 1 hour and till get all the water evaporates
14- washing the Zereshk
15- adding the Zereshk and stir for 5 min
16- Piroushky filling Is ready (and it’s not humid)

Preparing Piroshky:

17- Spread flour on the tray and place dough on working board beside
18- cut a small piece of dough and spread on board use flour if it stuck to your fingers (but not much, it should be humid so they stick better when you close the dough) add a spoon of stew in middle
19- close the boarders
20- Make balls as much as you have ingredients for, you see mine are not even in the same size

Prepare a small pot (so the oil become hot sooner), you should make sure the oil I so hot before putting the piroshki’s balls in, because, if not it will not be crispy but mushy and so oily instead. 165C°-170C° (330-340F° is ideal frying temperature) of course it depends on the oil you are using too.

Be careful to not arrive at smoking point because it’s highly carcinogenic.

21- fry them in hot frying oil till they rise and gain a golden color
22- This should be the result !
Piroshki with iranian twist
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Meat Piroshki with Iranian twist
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