Flat cakes with greens, no matter how they are called: Kutaby, Afar, Baku, Karabakh, Lezgi, Caucasian or Armenian flat cakes, of course, a very tasty thing, believe me! There are such cakes in the eastern cuisine of many nationalities, so I think it makes no sense to argue about their origin, but I advise you to simply cook them.

Afar or tortillas with herbs can be served as an appetizer to wine or to a table instead of bread, this is a dish of Lezghian cuisine. Most often, cakes made from unleavened dough are prepared with greens and cottage cheese (cheese); in Azerbaijani cuisine they are called kutaby. Any greens for these flat cakes is used: dill, parsley, cilantro, spring onions, nettle, woodlice, sorrel, spinach; she mixes with cottage cheese and a raw egg. Fresh dough on afar
  or kutaby thinly rolls, like chebureks. Cakes with greens are baked in a dry frying pan (!), And in the Caucasian cuisine they are completely on a metal sheet, then they are greased with butter on a plate abundantly. Kutabs are also cooking with meat.

Initially, Kutaby on our website decided to cook Galina, it was in February. Now it’s June in the courtyard, it’s time for summer juicy greens, which means it’s time to cook these delicious cakes stuffed with greens and cottage cheese. My step-by-step photo recipe will help you. I am updating this post with new photographs that I took visiting my mother (I apologize for the quality, took pictures with my phone, I forgot the camera in a hurry at home).

Personally, I learned the taste and the recipe of these flat cakes with greens from the brother-in-law, a Dagestan by nationality. It was with him that I spied this recipe for Caucasian cuisine and the technique of making fresh flat cakes with filling. So every summer for many years we cook and eat them with pleasure! I also like very much that the cakes are not fried, but baked completely in a dry frying pan without carcinogens. And when they are ready, they are smeared with a still hot piece of butter.

Tip:

Instead of cottage cheese, you can put any cheese or cheese into the filling.

Tortillas with greens in vegetarian or lean versions are quite possible, only greens are stuffed, and the dough is kneaded without eggs. This option is more than flat cakes with greens similar to the recipe for Karabakh cakes, zhengyal khats.

Galina Kotyakhova offers her own version of the Lezgin dish “Afar” recipe:

"I found a very interesting recipe in one of the culinary groups, I decided to cook Afar according to it, it turned out very tasty."

Afar (cakes from unleavened dough with herbs)

For the recipe for tortillas you will need:

• 1 glass of water
• 2 cups wheat flour
• salt,
• cottage cheese-200 grams for the filling,
• raw chicken egg
• green onion,
• dill,
• parsley,
• cilantro (coriander),
• sour cream,
• vegetable oil.

How to cook afar or kutaba

From flour and water, knead fresh dough, like dumplings or dumplings. It should rest in the cold for 30 minutes under the film.

While the dough is “resting”, prepare the filling for afar:

• in a bowl, mix the cottage cheese with chopped herbs and onions, drive an egg, add salt, pepper and add 2 tbsp. spoons of sour cream, mix everything.

Then we roll out the dough into a thin layer (you need to be friends with a rolling pin), take a tea saucer and cut out mugs from it. Next, on one side of the cake we spread the finished filling of cottage cheese with herbs with a spoon, cover it with the other side and pinch it like a cheburek.

Afars or kutabs are fried in a dry pan with a thick bottom (but I didn’t really like this cooking method and smeared a little fat).

Ready cakes, 2 pieces each, put into a pan and fry on both sides until golden brown.

Then we add the afar to the dish, greasing each cake with butter. Can cover. Let the tortillas with herbs stand for a while. When afar soaks and becomes soft, they can be eaten with yogurt, kefir or sour cream.

YouTube recipe video

Kutaby with meat, cheese or herbs

as well as quick kutaba from pita bread in an air grill

Well, now, I’ll tell you how I cook Caucasian cakes with greens.

From the words of my relative, I am telling you that greens should ideally be from wild herbs, which they call pasture. In their recipe, they use almost any edible grass that grows underfoot (in our case, the one that can be found on the garden or in the market):

• Nettle
• Mokritsu (a very useful juicy grass that grows like a weed),
• Carrot (mountain cilantro),
• Lebed,
• Kinzu
• Young dandelion leaves
• Young green onions
• Wild bow
• Dill,
• Sorrel,
• Young beetroot leaves
• Spinach…

It is not necessary to use all herbs at the same time, although this is a plus.

But parsley, mint and tarragon in Kutaby, Afar, Caucasian cakes are better not to add, as they will kill the delicate taste and aroma of tender greens.

Tortillas with herbs and cottage cheese

The dough for tortillas kneads cool like. Knead it well and allow it to rest for at least 30 minutes under the film (so as not to wind up). This time in my recipe I kneaded unleavened dough for flat cakes in a Panasonic bread maker, I took the recipe in the instructions for it.

Ingredients:

Dough:

Cooking process:

Greens for cakes should be washed with running water and dried thoroughly.
  I cut the nettles with scissors by my mother in the garden, picking young twigs. Burning .... I could not cut it with my bare hands, doused it with boiling water in a colander, and cut the juiciest leaves from the stems. Putting the nettle leaves together, cut them into thin noodles.
  The rest of the greens were finely chopped with a knife. You can’t salt the greens right away, otherwise it will give a lot of juice, which will soak the thinly rolled dough.

As soon as the fresh cake dough had rested, she put all the ingredients in a cup: greens, cottage cheese, a raw egg, salt and melted butter.

Only then I mixed all the stuffing for cakes.

The bun must be rolled into a sausage and divided into small pieces. From them, roll balls the size of a small chicken egg.
  Each bun must be rolled into a flat cake very thinly (I roll them the size of a small plate so that the flat cakes fit during baking).
  Put a half layer of cottage cheese and greens in a thin layer and cover with the second half. This process is similar to making chebureks. Close up the crescents with your hands. Before you make a cake, you need to release the air, slightly patting the cakes with your hands.

The pan must be well heated without lubricating it and baking cakes in a dry frying pan on each side until golden brown.
  If the pan is large in diameter, you can simultaneously bake two crescents at once.
  With dexterity, it turns out, at the same time bake a cake and roll the next one.

A hot tortilla with greens should immediately be greased with butter on all sides.

Serve cakes with herbs and cottage cheese should be warm. As a main course or bread. Not only with wine, but also with a cup of green sweet tea or kefir. Tasty, mind eat!

Regards, Anyuta.

The traditional meat for lamaggio is lamb. However, it can be replaced with beef, as some believe that the filling based on ground beef is tastier. Lamaggio dough is very similar to dumplings, so it’s not difficult to cook it.

Ingredients:

• 200 ml of kefir (yogurt);
• half a kilogram of flour;
• 100 ml of water;
• a pinch of salt;
• lemon juice;
• half a kilogram of lamb;
• 2 large onions;
• 2 cloves of garlic;
• 1 tbsp with a slide of tomato paste;
• a large bunch of herbs (thyme, basil, cilantro);
• black pepper.

Advice! It is not necessary to make minced meat only from lamb. You can take 250 g of pork (or 250 g of beef) and 250 g of lamb. And to get a real Armenian dish, you need to add more herbs. These are cilantro, basil and thyme.

Step by step recipe with photo:

1. Sift flour into a deep bowl (bowl), make a depression in the slide and pour kefir and salted water into it.
2. Knead the dough, moving to the edges from the center, gradually mixing the flour.
3. As soon as the dough stops sticking to your hands, start kneading it. The dough should turn out cool, as for dumplings.
4. After thoroughly mixing the mass, wrap it in polyethylene and put it in the refrigerator.
5. Pass the meat through a meat grinder. To achieve the desired consistency of the filling, pass the meat through a meat grinder twice.
6. Remove thick stems from a bunch of herbs, chop together with onions and garlic cloves in a blender. The mass should resemble gruel.
7. Combine the gruel from herbs with minced meat, tomato paste, salt and pepper. Mix thoroughly, if necessary - add water and stir well again.
8. Remove the dough from the refrigerator and roll it on the table in a sausage. Divide it into equal pieces and roll it into small (the size of a tennis ball) balls.
9. Sprinkle each ball of dough into flour and roll into a thin cake. It should be very thin, almost translucent, like pita bread.
10. Lubricate the baking sheet with oil and spread the cakes on it (it should fit several pieces next to it).
11. Spread each of the cakes with a thin layer of meat filling.
12. Preheat the oven to 220˚ C and place in it a lamajo for baking for 8 minutes.
13. Finished cakes on the edges are browned.

Advice! Tomato paste can be replaced with fresh tomatoes.

The benefits of Armenian cakes are undeniable

Baking in a pan, greens practically do not lose their beneficial properties, which it is rich in. Vitamins of groups A, B, C, E, PP, as well as iron, potassium, calcium, magnesium, copper, manganese, sodium, zinc, phosphorus - the minimum set of useful and necessary components for the body. In addition, greens has the ability to improve digestion, strengthen blood vessels, cleanse the body of toxins and bile. And red hot pepper added to the composition of greens improves appetite.

Armenian cakes are perfectly combined with no less useful Armenian cheese or a yogurt drink (sour milk), which are fermented according to a special recipe and served on the table with haz zhangals. Armenian cakes can be used as an addition to the main dishes, as well as a completely independent delicacy. They are very tasty and healthy while observing the Fast. They are definitely worth a try.

How to cook Armenian tortilla

Svetlana prepared the dough in a bread machine in the same mode, but because I don’t have breadmaker yet, I knead the dough manually (both methods are good - choose either).

First we revive the dry yeast and check their performance: pour yeast into a bowl, add a spoonful of sugar and pour 0.5 cups of heated water, mix everything and set aside. If you are supporters of fresh yeast, then they will need 3 times more (use immediately).

Meanwhile, we sift the flour so that it incorporates more oxygen into it and, adding salt and the remaining sugar, mix everything thoroughly. Now we look at the yeast, if there is a “cap” on top, it means they work. In this case, send the contents of the bowl to the dough. If no reaction with yeast has occurred, then the product is unsuitable for further use.

Add the remaining water (warm), sunflower oil and sour cream to the dough for tortillas.

We begin to knead the dough with a spoon, then continue with our hands. You should get a homogeneous, not too tight dough. I think that at this stage, you can add chopped garlic, chopped herbs, paprika or fried onions (all you like).

We put the lump of dough in a bowl greased with vegetable oil, cover it with a clean towel and let it stand for 30-60 minutes. If the dough will “run away”, it can be knocked down with light pops or knead.

When the dough has come, we divide it into two koloboks, each dusting with flour.

A baking sheet is generously spread with a piece of butter and place one half of the dough. Gently knead the dough, giving it a round cake.

Using a fork and knife on the surface, we make an arbitrary drawing.

We grease the Armenian cake with an egg mash, sprinkle with sesame seeds and send it to be baked in preheated to 180-200 gr. oven for 20-25 minutes.

From the second part we make a similar cake. At the request of the kids, Svetlana cooked it with cheese. She took out one cake 5 minutes before readiness and laid out thin slices of hard cheese on the top (you can grate the cheese).

These are the Armenian cakes turned out.

And finally, I suggest you look at another recipe for making cakes.

Myself Chef

Tasty Armenian flat cake by Svetlana, 5.0 out of 5 based on 1 rating

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Traditional Yogurt Dairy Product

This drink resembles kefir, widely known in Russia. Yogurt is prepared on the basis of fresh milk, and some housewives use different types of it (goat, cow, sheep). To get such a drink, you must do the following:

1. Boil the milk.
2. Cool it to a temperature of 40 degrees Celsius.
3. Ferment milk by adding a little yogurt and mix.
4. Then the vessel with the drink is covered with a dense cloth, placed in a warm place.
5. The ripening process should take from 4 to 12 hours.
6. Then the yogurt should be placed in the refrigerator. After two to three days, the resulting product is filtered using a small rag bag.
7. Yogurt is not recommended to be made from milk purchased at the store.

This drink is considered very beneficial. It improves the condition of the body, slows down the aging process.

Yogurt is used for sandwiches, cooking soups, vegetable and meat dishes. According to the Armenian recipe, Lamaggio traditionally includes the addition of this drink.

Serving cakes

Since lamajo, cooked according to the Armenian recipe, has a sharp taste, to soften it, the dish is served with tan.

Tan is a drink similar to our yogurt, which is made in Yerevan by fermenting milk and adding salt water and yeast to it.

Before serving, each cake is recommended to lightly sprinkle with lemon juice.

Lamaggio can be served in a twisted form (like a shawarma), or folded in half like a cheburek, or folded two flat cakes with the filling in and the dough out. Taking immediately two cakes in a closed form, or breaking off pieces from them, you will not get your hands dirty with minced meat. Twisting in the form of a roll of tortillas is better when hot, immediately after being pulled out of the oven. After cooling, the dough will break when bent.

Hot cake is most delicious, but even after cooling it will remain an excellent treat!

How to cook Armenian tortillas with greens recipe with photo

Wash and wring the herbs with your hands or a towel. Coarsely chop them and sprinkle with salt to taste, add a drop of oil, mix. Set aside until ready to use.

Divide the dough into 4 balls of the same size. On a very well-washed work surface, roll each ball into a very thin circle or rectangle. If you make the layers thick, they will remain moist inside.

Place enough herb filling on each cake to cover it almost completely. Leave only the edges free. Fold the dough so that the greens filling is inside. Gently push the rolled products with a rolling pin to fix the herbs inside.

Grease a large non-stick pan with vegetable oil and heat. Place one green tortillas in a pan and fry until brown spots appear on the surface. Turn over carefully and cook the same on the second side. Serve whole or cut into pieces.

Herb Option

Armenian thin cakes are often served with spicy herbs. How is this delicious snack prepared? For this, only thin lavash is suitable

It is important that the dough rolls on it as thinly as possible, and does not stick to the work surface. To do this, you need to keep a bowl with extra flour and a thin spatula on hand

If the dough breaks, do not panic. Just hold it with your fingers to hold it back.

The original recipe for tortillas with greens is prepared on a tandoor, but you can also use a non-stick pan greased with oil for this purpose. To prepare this appetizer, you will need:

• pita dough prepared according to the above recipe;
• assorted fresh spicy herbs, total 3 cups or more (for example, mint, parsley, cilantro, sage, thyme, rosemary, oregano, dill, etc.);
• common salt;
• some vegetable oil.

How to cook Armenian flat cakes with greens step by step with a photo at home

For the preparation of Armenian flat cakes with herbs, we take different herbs. I have cilantro, spinach, sorrel, dandelion leaves, green onions and garlic, green salad, some green celery, dill ... Maybe I missed something. Forbs must include sorrel to give sourness, and onions to complete the taste. We will also need vegetable oil, flour, water, pepper, salt.

Combine water with salt, add flour and knead a firm, but not too soft dough. The amount of flour is approximate, I always pour it gradually.

Knead the dough until it stops sticking to the table. Wrap the dough in a towel, cover with a film and leave for 0.5 hours.

Divide the dough into 6 equal parts, about 100 g each. Form balls, cover again with a towel and cellophane. Let lie down while preparing the filling.

While the dough is ripening, prepare the greens. Iterate thoroughly, rinse and dry a little. Then chop all the greens.

There are a lot of fillings. Do not be afraid of its quantity, everything will be completely sold out.))) While it is not worth salt all the greens, you just need to pepper it, add suneli hops and pour oil. Pour oil in an amount so that all the leaves become glossy, but nothing slurps at the bottom and does not flow. Mix the green stuffing well. Her smell is very pleasant, crazy.

Now you can roll out the dough. Take 1 ball, the rest should be covered. Thinly roll out the dough until transparent. In thin rolling the key to success. The rolled sheet of dough should resemble a fabric that is thin and dense, and the fingers shine through. You can lightly sprinkle the dough with flour, but do not fill it with it, in any case, otherwise the edges will not stick together.

Before putting the filling on the rolled dough layer, you need to take 1 portion of grass in a separate bowl, an approximate amount of it is shown in the photo. And salt to taste. Do not be afraid to try it. Only then spread the grass on the rolled dough. If you salt everything at once, then herbs can give water, which we don’t need at all.

You need to start pinching the cake from the 1st edge, gently pressing and picking up the dough, like a cloth. Be sure to flatten the filling with your palm and expel air from the inside, as you pinch. Get such a shovchik in the middle.

It is good to press the cake with your palms, as if stretching it to the sides and making it thinner. Gently so as not to tear thin dough.

The cake turns out more than 30 cm in length and it is necessary to fry it in a dry frying pan or on an iron sheet from 2 sides. I already wrote above that it is convenient to do this directly on a brazier with coals. At home, I adapted a large baking dish for this business. It is non-stick and it is very easy to fry in it. As soon as one side is browned, immediately flip to the other, before the formation of such ruddy tan marks.

Do not stack cakes on top of each other, but let them settle in more easily. They swell slightly when frying, and then fall off and become thin.

And these are flat cakes in the context. Serve them with yogurt, sour cream, matsun. Bon Appetit.

Product Preparation

To make lamaggio, you need to choose high-quality spices. It is advisable to use those indicated in the recipe, but changes are allowed taking into account personal preferences. It is also necessary to purchase fresh meat.

It can be anything, but buying it is only from trusted sellers. Vegetables used for work should be young, with no signs of wilting and rot. To prepare the dough, you should take premium wheat flour.

If some components from the recipe are not found, then their replacement is allowed. First of all, this applies to Matsun - it is often replaced with kefir.

Video recipe for Armenian yogurt:

Lamaggio recipe

For the test you will need:

• premium wheat flour - 0.5 kg;
• matsun - 1 cup (200 g);
• water - 0.5 cups;
• salt to taste.

For filling:

• lamb flesh - 0.5 kg;
• fat tail fat - 50 g;
• tomato paste (preferably homemade) - 1.5-2 tbsp. spoons;
• onions - 2 pcs.;
• garlic - 2-3 cloves;
• herbs - cilantro, basil, thyme;
• spices - ground black pepper, zira, chili (you can cook a mixture of spices);
• salt;
• water.

Cooking

The cake dough is prepared like a regular unleavened dough.

1. Sift flour in a slide on a board or in a bowl.
2. Make a recess in the center.
3. Pour matsun, water into it, put salt.
4. Knead dough, like dumplings.
5. Cover, set aside for half an hour.

Now you need to prepare the filling. For this:

1. Turn the meat with lard, onion and garlic through a meat grinder.
2. Add spices, finely chopped herbs, tomato paste to the minced meat, and salt well.
3. The filling should turn out to be very juicy, so that when baking it soaks the cake a little. To obtain the desired consistency, add water and mix well again.
4. Leave the meat to marinate in a seasoning mixture.

Roll out the dough into a roller, cut into pieces. Roll up balls, each roll into a thin cake 12-15 cm in diameter. Put a filling on it. Bake in the oven at 200 ° C for 10 minutes. Sprinkle the finished cakes with lemon juice, put them in the hill, with each other filling. Lamaggio decided to take two at once.

Advice! The video recipe clearly demonstrates the process of its preparation, especially for beginners.

Lamaggio Yogurt Recipe

To make a real Armenian daily dish of lamajo you need to use a real Armenian matsun. To make matsuna or yogurt for lamajo you need to boil the freshest milk - cow, goat, sheep, you can mix different types of milk. Cool to 40-45 °.

For the first time, fermented milk is used as a sourdough, in other words, a clot of yogurt. All subsequent times in this capacity use the yogurt obtained the day before. In the cooled milk, cast into a glass, add a tablespoon of sourdough and mix thoroughly. Add the mixture to the rest of the milk, mix.

There are two ways to further ripen:

1. Wrap milk with sourdough in a blanket, put in a warm place.
2. Put in portioned pots in a warm oven with ajar door.

Depending on the ripening time, a more acidic matsun or not very acidic is obtained. It happens 4-6 hours, but some hold 12 or longer. Armenians believe that the real Matsun is exclusively in the mountains. But if everything is done correctly, then it will be no worse at home.

Advice! Classic matsun won't work out of store milk.

After ripening, the matsun is refrigerated. There he will ripen. The released serum needs to be removed, you can leave it for baking bread, for example. After 2-3 days, the mass is placed in a linen bag and the serum is decanted. Ready matsun can be spread on bread, pita bread, used in the preparation of first and second courses. It contains a large number of nutrients, vitamins, lactic acid bacteria. Eating it heals the body and prolongs life.

What You Need to Know About Cooking Lamaggio

If this is the first time you hear the name of this dish, then you probably have a question: what is it like? Lamaggio is a tortilla with meat. They are special in that they have a soft structure and juicy filling. The classic Armenian lamajo recipe involves the use of lamb as the filling, but today many add pork.

In Armenia, lamajo is not considered a festive dish, however, the process of its preparation is approached with all responsibility. What is the secret of this dish? To make the cakes unforgettable, you need to consider the following subtleties of their preparation:

• to knead the dough, it is best to take yogurt (fermented milk product), today you can buy it in almost any supermarket;
• the filling for lamaggio must have a liquid consistency in order to soak the tortilla - for this, you need to add water to the minced meat;
• forcemeat needs to be done independently, in no case should you buy ready-made;
• laying out the filling on tortillas, make sure that it lies in a thin layer, otherwise the meat may burn during cooking;
• the Armenian Lamaggio recipe includes a large number of spices, as the dish should be quite spicy.

Traditional way

In order to make lamajo, the following ingredients are needed:

1. 200 milliliters of kefir.
2. 400 grams of wheat flour.
3. One and a half teaspoons of salt.
4. 250 grams of chopped meat (lamb or beef).
5. Bell pepper (1 piece).
6. 2-3 cloves of garlic.
7. Tomato (1 piece).
8. Onion head.
9. A bunch of greens (parsley or cilantro).
10. Seasonings.
11. Tomato paste (1 tablespoon).

First you need to cook the dough. In order to make it, sift the flour, mix it with salt. In the middle of the resulting mass, a hole is made into which a fermented milk product is added. Mix the mass again. If you look at the dough for lamajo in the Armenian recipe step by step with the photo, you will notice that it has a dense consistency.

The basis for the tortillas is wrapped in a special film and left for 15 minutes. At this time, meat is minced and vegetables are cooked. Pepper and onion must be washed, peeled, cut into small pieces. Garlic to grind. The tomato is washed, peeled, chopped. All vegetables, as well as chopped greens, are placed in a large container.

Tomato paste and spices are added to the meat, salt it. Some recommend scrolling lamb or beef with pork fat and a little water. This way you can get softer stuffing. Then the meat is mixed with vegetables.

The dough is cut into several parts, taking into account the desired size of the cakes. Then it needs to be rolled thinly like pita bread. The filling is applied to the surface of the cakes, spreads evenly and gently on them. Lamaggio is baked in the oven at a temperature of 200 degrees Celsius for 10 minutes.

Cooking lamaggio recipe with photo

The recipe for making the Armenian lamajo itself is simple, the main thing is to make the dough correctly so that it does not turn out too knocked down or, on the contrary, blurred.

Structure:

For the test:

• yogurt or kefir - 200 ml;
• flour - 450-500 g;
• water - 100 ml;
• some salt.

For filling:

• lamb - 0.5 kg (or 250 g of lamb and pork);
• onions - 1-2 pcs.;
• garlic - 2-3 cloves;
• tomato paste - 2 tbsp. l .;
• spices from herbs (you can take cilantro, thyme, basil);
• pepper;
• salt.

Cooking:

1. Knead the dough first. When preparing it, we orient ourselves so that it is of the same consistency as on dumplings.
2. We take a bowl and pour flour into it, previously sifted.
3. In the middle we make a deepening and pour in it first kefir or yogurt, and then water. Also add salt.
4. Now knead the dough: you need to do this in the direction from the center to the edges.

The finished dough must be wrapped with cling film and placed in the refrigerator for half an hour.

5. Cooking the filling. First of all, we pass the meat through a meat grinder.
6. Grind greens, onions, as well as garlic, with a blender so that gruel is obtained.
7. The resulting slurry is mixed with minced meat and add tomato paste.
8. Stuffing must be salt and pepper.
9. If the stuffing is too thick, then add a little water.
10. We take out the dough and form a loaf from it.
11. Cut the dough into identical pieces.
12. Each piece must be rolled up to make a ball, and then flattened, sprinkled on top with a little flour and rolled into a cake.
13. Grease a baking sheet with vegetable oil and spread our cakes.
14. On top of the cakes, distribute the stuffing (remember that the filling layer should be thin).

In the oven preheated to 220 degrees, put the baking sheet with lamaggio.

15. Bake for about 8-10 minutes. The readiness of the dish can be determined by the browning edges of the lamaggio.

Cooking options

There are many ways to make lamajo at home. The classic recipe is often complemented or simplified by other ingredients.

Pita Lamaggio

This version of lamaggio is simplified, because it does not need to prepare the dough.

Ingredients:

• armenian lavash - 400 g;
• egg - 1;
• minced meat - 300 g;
• spice;
• tomato sauce - 3 tbsp. l .;
• salt.

Lay out pita bread on a baking sheet. Top them should be greased with tomato paste, spreading it over the entire surface, including the edges. Beat the egg and attach it to the minced meat. Sometimes a little water is added to give the mixture plasticity.

This mass is laid on top of pita bread and roll it like a roll. It must be cut into portioned slices and placed in the oven for half an hour at a temperature of 190 degrees. When the meat is cooked, the dish can be served.

Vegetarian-Filled Lamaggio

For people who do not eat meat, this version of lamajo is suitable.

For it you must use:

• flour - 5 glasses;
• lentils - 0.5 cups;
• onion - 1;
• matsoni - 0.5 liters;
• salt;
• water - 1 cup;
• soda - 0.5 tsp;
• dill;
• spice;
• tomato paste.

For the preparation of yogurt, sourdough is mixed with a liter of milk and the resulting mixture is kept in a thermos for 12 hours. When the component is ready, you can start the test. Salt and soda are added to the yogurt and lightly whisk.

Flour is added to this mass until a smooth dough is obtained. It should be tight enough. The dough is wrapped with a film and put in the refrigerator for half an hour.

For the filling, combine lentils, onions, seasonings, chopped dill and tomato paste.

These components should be treated with a blender to make the mixture homogeneous. Scones are made from pieces of dough. Each piece is rolled out with a rolling pin, and the filling is distributed on its surface. The blanks are placed on a baking sheet and baked in the oven at a temperature of 220 degrees for 10 minutes.

Lamaggio with cheese

This method of cooking lamaggio is less popular.

Ingredients for the job:

• flour - 60 g;
• salt;
• butter - 10 g;
• cheese - 15 g;
• vegetable oil - 10 g;
• ground black pepper;
• mozzarella cheese - 35 g.

The dough is made from water, flour and salt. These components are mixed so that a dense mass is obtained. She needs to infuse for about half an hour, after which it is possible to form cakes.

The cheese is cut into cubes, pepper and seasonings are added to it according to preference. All this is mixed and distributed on the surface of the cakes. Bake for about 10 minutes at an oven temperature of 180 degrees.

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Winter blanks
  Jam, jam, jam Mushrooms for the winter Greens for the winter Canned stewed fruit and juices Canned food and stew Vegetables for the winter Salads for the winter Fruits and berries for the winter

Home-cooked foods
  Soup dressings

Cooking

1. To make the lamajo tasty and aromatic, we will prepare the following products.

   These ingredients are involved in the creation of Armenian pizza.

2. First of all, we will prepare the minced meat, respectively, we will start with meat. Divide the pulp into small pieces so that it is convenient to turn them into minced meat with a blender. We use a blender to get very “crushed” minced meat, that is, the meat should turn into a homogeneous mass.

   We will cook minced meat in a blender, so we will divide the meat into small pieces

3. Pieces of meat are put in a blender in parts. When the first part of the beef has already been ground, add new slices from above.

   Grind the meat in parts, adding new pieces on top

4. We make sure that the minced meat turns out to be as homogeneous as possible, since in the future, after adding all the other ingredients, it should turn into a paste.

   Minced meat in a blender will bring to a state of homogeneous mass

5. We lay the ground meat in a mixing bowl, and wash the blender's shape well in order to proceed with the harvesting of vegetables.

   Put the prepared stuffing in a bowl for mixing products

6. We wash vegetables and greens under running water. Peel the onion and garlic, remove the stem from the Bulgarian pepper, and divide it into parts.

   Prepare vegetables and greens for cooking minced meat

7. Put prepared vegetables and herbs in a blender bowl, grind as well as meat, until a homogeneous consistency.

   Shredded vegetables and herbs

8. Add vegetables to the mixing bowl. A mixture of minced meat and vegetables, salt and pepper, immediately add hot red pepper to taste. In a classic recipe, lamajo should be hot and spicy.

   Put prepared minced meat and vegetables in a bowl for mixing products, add salt and spices

9. Mix all the ingredients well, the mince should turn out to be slightly liquid.

   Prepare a homogeneous pasty meat mass

10. Set the minced meat aside and start preparing the dough for lamajo. Sift flour into a bowl for kneading dough.

    Let's start the dough kneading

11. Add flour and matsun to the flour.

    Combine flour and matsun

12. Knead soft elastic dough.

    Knead the dough

13. Cover the finished dough with a napkin and leave a little “come up”.

    Leave the dough to “go” under the napkin

14. After 15 minutes, take out the dough from the bowl and divide into small identical pieces.

    Divide the dough into pieces

15. We roll each piece into a “bun” and put in a bowl.

    Roll the dumplings out of a piece of dough

16. To make a lamajo cake, a “bun” of dough is rolled into a cake with a diameter of about 15-20 cm and a thickness of 0.5 cm

    Each “bun” roll out in a cake

17. Spread the minced meat on the rolled cake. Stuffing should cover the entire surface of the cake to the very edges, the layer of meat should be thin, so it must be carefully leveled, avoiding the formation of tubercles.

    Roll the rolled cake with minced meat

18. The tortilla with minced meat is carefully transferred to a dry baking tray, it is not necessary to lubricate it with oil. Bake lamajo for about 20 minutes in the oven, heated to 180 degrees.

    Transfer the workpiece to a dry baking tray, bake for about 20 minutes

19. At the end of the period, we take out the finished lamajo, put it in pairs in a dish, that is, two flat cakes of meat to each other.

    Ready cakes are stacked on a dish

20. Since lamaggio is a spicy dish, it is customary to serve it with a tan to slightly soften the spiciness during a meal. Lamaggio is delicious while hot. You need it, turning it into a tube like a shawarma, or folding it in half like a cheburek, your hands will not get dirty, and the juice will not spill out. If you succeeded, remove the chilled tan from the refrigerator and invite everyone to the table.

    Ready lamaggio should burn your lips, so you need to eat it hot, washed down with a cold tan

21. Bon Appetit!

    Bon Appetit!

How to make dough for Armenian tortillas

The recipe with the photo shows that everything is quite simple. First you need to make a leaven. To do this, mix flour and yeast in a small bowl. Pour in water gradually and stir until a thick paste forms. Cover with cling film and place in a warm, draft-free place for an hour and a half. The mixture should double in size during this time.

Place the finished sourdough in a large bowl with water, oil, salt and sugar, mix with a mixer. Without turning it off, gradually add flour to make a soft dough, and then beat it at the slowest speed for eight minutes. You should have a homogeneous, elastic and sticky mass. Transfer the dough into a large greased bowl, cover with cling film and set aside in a warm place without drafts for an hour. It should double in volume.

Knead the dough by hitting its center with your fist, and then roll it towards yourself about 3 times to remove air bubbles. Cover and set aside in a warm place for another hour.

Serve lamaggio to the table

How to make lamajo, we know, but how to serve it properly? It turns out that in Armenian cuisine there are several recommendations in this regard.

• Meat cakes should be served hot.
• Before serving, each should be sprinkled with lemon juice.
• The dish is not portioned, served with a slide on one plate. To fold the hill, you need to lay the bottom cake with the filling up, put the next with the filling down. Next next up again, then again from the bottom. So the filling will not “smear” the neighboring cakes. And lamaggio should be taken from the plate in a “closed form”, that is, a couple of cakes at once.
• The sharp taste of the dish can somewhat soften the Armenian tan, which is customary to drink flat cakes. However, it’s impossible to “get” this milk drink from us. But you can cook it yourself. To do this, take boiled milk, warm slightly, add the right amount of bacteria for natural yogurt (sold in any supermarket). After ripening, pour in the finished yogurt mineral slightly salty water in a proportion of three to one. So you get homemade Armenian tang.

Be sure to try the juicy and spicy lamajo cakes! A recipe with photos on our website will help to prepare them no worse than Armenian housewives!

The benefits of the dish

You can argue about the benefits or dangers of lamajo, on the one hand the dish is very spicy, on the other hand, it is cooked without roasting and any fat, respectively, is recognized as a dietary product. However, the severity of the dish can be adjusted independently and then you will get not only pleasure from the taste, but also a clear benefit for the body.

Firstly, a very useful Armenian matsun is used for the test, it is also possible to use kefir, which by themselves carry useful calcium, iron, magnesium, a complex of B vitamins, sour-milk bacteria. No baking powder or yeast is used to knead the dough. Secondly, minced meat and vegetables do not undergo heat treatment, respectively, retain all their useful properties, namely amino acids and lipids, proteins and minerals that are not produced in the human body.

The dish itself is cooked very quickly, on a dry grill, without the addition of oil or other fats. In addition to lamaggio, another very healthy drink is served - fermented milk tan, which in itself is a treasure of vitamins. Tang helps in the fight against overweight, normalizes the intestines, reduces cholesterol, helps prevent cardiovascular diseases, protects against poisoning and relieves hangover.

Cooking process

1. Ingredients for the dish.

   Prepare the products necessary for the tortilla

2. First of all, prepare the greens. We use haz greens for juggles available in our sales networks - cilantro, dill, and green onions. We will free the bunches of greens from the twines connecting them, and we will remove the roots and spoiled leaves.

   Prepare the greens: cilantro, feathers of green onions, dill

3. Put the greens in a colander or sieve and rinse well in running water, let the water drain.

   Now wash and dry the greens

4. We lay a napkin on a tray and put greens on it so that water is absorbed into it and the greens are dried. Set aside.

   We spread the greens on a towel or napkin and let it dry completely

5. In a bowl for kneading the dough, pour warm water, put salt. In another bowl, combine the flour and dry yeast.

   In a deep bowl or dough bowl, mix water and salt. In a separate bowl, combine the flour and yeast (dry)

6. Mix the yeast and flour carefully so that they are evenly distributed.

   Mix yeast and flour well

7. Pour some of the flour into the water.

   Add a little flour to the salt water

8. Mix and prepare the dough.

   Mix the future dough

9. We cover the sponge with a lid and set it aside so that it “fits”. When the dough has risen sufficiently, knead a soft and elastic dough. It is necessary to adhere to the proportion - 500 grams of flour per 500 grams of water, then the dough will not require additional flour and will be tender. Leave the dough to “fit”.

   We leave the dough to come up, and then knead the soft dough. Knead the dough at the rate of 500 g mukinan 500 ml of water. Ready dough should be set to fit for at least 1 hour

10. Now let's get into the stuffing for our Armenian flat cakes. Peel and finely chop the onions.

    For the onion, chop the onions

11. We divide the greens into bunches, we cut each one, it is not necessary to finely chop it. Greens and onions should be kept in different bowls, and mixed for the filling in a separate bowl, since if you prepare all the fillings at once, the greens will give juice and will be unsuitable for baking.

    Not very finely chopped greens

12. In a separate bowl, mix the prepared mixture of herbs and onions in equal proportions, add, add hot pepper. In the end, add sunflower oil, you can mix in equal proportions sunflower and olive oil, and the filling is ready.

    Mix greens and chopped onions and season with salt, pepper and vegetable oil to taste

13. We check the dough whether it “fit”. If the dough “fits”, proceed to the manufacture of tortillas with herbs.

    As soon as the dough comes up, we begin to prepare the cakes

14. Divide part of the dough into pieces, roll the balls out of them. It’s not worth dividing the whole dough right away so that it does not wind. It is better to take the dough from the common bowl in parts.

    Divide a piece of dough into portions and roll each into a bun. In turn, we do the same with the rest of the test

15. From the ball we roll a cake about 20 cm in diameter.

    From each blank we roll a cake with a diameter of about 20 cm

16. In the conditions of a city apartment, we don’t have the opportunity to bake zhangals khats on a “saj”, we will bake cakes in a pan with a thick bottom, so our cakes will have the form of a large flat cake. In the middle of the rolled cakes we spread the filling, distribute it along the middle.

    In the middle of the cake we put the filling

17. We begin to sculpt the cake, make a seam from the center to the edges, make sure that the greens do not fall on the dough, otherwise the dough will disperse. Gently knead the seam with your fingers, aligning it. So that the remaining air during baking does not tear the dough, we prick the cake with a fork and roll it with a rolling pin to make it thin. The thinner the tortilla, the better, the mastery of the hostess is evaluated by the subtlety of the tortilla prepared by her.

    Blind the edges of the cake in the direction from the center to the edges. Make sure that the filling does not fall into the seam, otherwise the cake will just fall apart. Gently stretch the seam of the cakes with your fingers, and then roll it as thin as possible

18. We put the ready-made zhangals haz in the pan with the seam down. If somewhere the dough breaks, it’s not scary.

    Spread the finished cake on a hot dry frying pan with the seam down

19. When the cake is baked on one side, turn it over to the other side.

    As soon as the cake is browned, turn it over and bake on the back side

20. Remove the finished cake from the pan and put it on a dish or a large plate. Zhengalov haz is ready. Bon Appetit!

    Well, that’s all, Armenian cakes are now ready and it’s time to call everyone to the table!

How to cook lamaggio at home

For starters, knead the dough for lamajo. To do this, sift the wheat flour into a bowl, add salt. Mix them together.

  In the middle we make a deepening, pour in a glass of kefir.

In the homeland of a lamajo recipe with meat, very often culinary products use the fermented milk product “matzoni” to prepare the dough (it is made from boiled and enzyme-treated milk of goats, cows or sheep).

However, we will take ordinary kefir - in our country it will not be difficult to acquire it, and this will not affect the quality of the result. Knead a tough dough.

  Wrap the mixed dough in cling film and give 15-20 minutes of rest.

  In the meantime, prepare the filling and start with the vegetables. Bell pepper, it is better to take red, it will give a brighter color to the dish. It must be washed, cleaned from seeds and viscera, very finely chopped.

Tip If you did not have fresh sweet pepper, tomato paste and garlic, add adjika to the minced meat.

Onions, as well as bell peppers, must be finely chopped. Chop the garlic in a garlic press.

  Grate the tomato on a fine grater. Or it can be finely chopped, before peeling it off the surface. But on the grater everything turns out faster.

  Parsley is finely chopped, you can also use fresh basil, cilantro. In general, for the preparation of minced meat, all vegetables and herbs must be finely chopped.

  We put all the chopped vegetables and greens in one deep bowl.

  To them we add minced meat made from lamb.

Tip: You can step back a little from the recipe and cook the minced meat in a ratio of 50 to 50, lamb + pork. Salt, spices, tomato paste are also added. And lamb mince can be replaced with beef, ground together with pork lard.

Stuffing should turn out liquid enough so that it is spread on the dough. For this reason, it is impossible to use meat chopped in small pieces to prepare minced meat with Armenian flat bread. It is advisable to skip the meat through a meat grinder 2 times.
  For more hydration, you can add a couple of tablespoons of water.

  The dough had time to rest. We cut it into several parts, it all depends on what size you want to get the cakes.

  We roll each piece of dough into a thin layer. Thickness like pita bread, 1.5-2 mm.

  Spread on rolled dough, prepared filling.

Important! It is spreading, and not imposing, because this is not pizza.

Stuffing is spread with a thin layer, capturing the entire surface of the dough. If there is a lot of forcemeat, during baking it will go beyond the edges of the tortilla and burn on the sides.

  Bake cakes 10 minutes in a preheated oven to 200 degrees.

Attention! If you overexpose in time, the cakes are tough. Served such cakes, portioned

That is why, divide the dough into as many parts as the family members planned to serve the lamaggio dish.

Features of lamaggio cakes

Every housewife knows how to cook lamajo in Armenia. The dish is not served on special occasions, such as lamb ribs in the oven. But they approach him skillfully and creatively.

• The dish is a tortilla with meat filling. The cake should have a soft structure, and the filling should be as juicy as possible.
• As the meat for the recipe for lamajo, lamb is used. However, even Armenians today allow replacing part of the mutton with pork.
• For the test of classic Armenian lamajos, yogurt is used. This is a fermented milk drink made from fermented boiled milk of cows, goats, sheep or a mixture. Of course, it is absolutely impossible to find matsoni in Russia, so it is customary to use ordinary kefir instead.
• Lamaggio filling must be liquid. This tortilla radically different from Italian pizza. It should be easily spread on the dough and soak it. To achieve this consistency, add water to the minced meat and mix it well.

I did not dare to call these cakes with greens Zhangalov khats (in Armenian - bread with greens), since they should include a large number of herbs, up to 30 species, I have not even heard many names. Everything is much more modest for me, but the molding and feed are saved.

I want to anticipate the disputes that always arise in Caucasian recipes. Some with foam at the mouth prove that the recipe was invented in their country, while others say the opposite. I really like the diverse cuisine of the peoples of the Caucasus and it makes no difference to me who first came up with the recipe.

These cakes differ from kutabs with greens, first of all, with a rich composition of herbs, then with their shape and method of patching, and thirdly, with the way of serving. They are never greased with oil, they are not stacked on top of each other, they are not sprinkled with dried barberry, but served with matsun, sour milk or sour cream. It is best to cook these cakes with the whole family in the courtyard, in the fresh air, and bake them on a large metal sheet lying directly on a roasting pan with coals.

As for the composition of the filling, the herbs are taken both wild and cultivated: young nettles, horse sorrel leaves, violet leaves, dandelion, purslane, sorrel, chervil, wood lice, carrot, green salad, beet tops, quinoa, dill, cilantro, spinach , sorrel (required), chives, dill, a few shoots of green garlic and other herbs.

For 6 large cakes, you need 1 kilogram of different herbs. The main thing is to make the right bouquet - more herbs are neutral in taste and a little spicy so as not to interrupt the overall bouquet. It is allowed to fry and add onions to the filling or crumble Caucasian cheese. My option is self-sufficient, only herbs.

These cakes will appeal to vegetarians if served with tea. I am preparing them for the second time in a row.

Have you ever wondered: “What is the secret of Caucasian longevity?” Of course, there are a great many factors influencing this phenomenon. This is clean mountain air, and spring water, and organic food, and much more. However, one of the most important reasons is that in the Caucasus it is customary to eat a large amount of greens and herbs. Tortillas with herbs, the recipe of which we will present to your attention, is the crown dish of the Karabakh Armenians. For their preparation, several dozen herbs are used. We will not list the names of all greenery, since many of them are completely unknown to Russians. All these herbs are collected on mountain slopes, sometimes impassable and requiring skill of a climber, then they are thoroughly washed, dried and laid out in canvas bags specially made for grass. This is stored for a long time. Stocks are made so that housewives have the opportunity to cook these delicious cakes all year round. From the end of spring until late autumn, cooks have the opportunity to cook Armenian cakes with herbs from fresh herbs. The recipe for these culinary products is very simple and does not require much time.

Our recipe is slightly different from the original and more adapted to the Russian vegetable market. However, this cake does not become less mouth-watering and fragrant. By the way, with greens I should be primarily interested in those who care about their figure and fight against excess calories. Also, these cakes are excellent food during fasting: delicious, nutritious and low-calorie.

Scones with greens. Recipe and step by step instructions

Essential Ingredients

For the test:

• flour - 1 kg;
• salt is -1;
• warm water - 2-2.5 cups.

For filling:

• 1 bunch of spinach;
• a small bunch of beet tops;
• 1 bunch of parsley;
• 1 bunch of dill;
• 1 bunch of cilantro;
• 1 small bunch of sorrel;
• 10 onion feathers (1 medium-sized onion possible);
• vegetable oil - 4-5 tablespoons;
• ground black pepper;
• salt;
• ground red pepper.

Cooking dough

Pour the flour in a pot, dissolve the salt in water, pour water with one hand in a stream, and with the other with the help of a wooden spoon, knead a uniform steep dough. Cover with a towel and leave for an hour.

Cooking stuffing

Carefully sort and rinse the greens, lay them on towels to remove excess moisture. Take a deep bowl and add finely chopped greens of all sorts and onions one by one. Pour in vegetable oil and sprinkle with spices. Mix everything well. In a word, it turns out a very tasty green salad, which can be eaten raw.

Form cakes with herbs (the recipe is designed for 15 - 20 servings)

Divide the dough into 15 - 20 equal lumps. Sprinkle the working surface with flour. Using a rolling pin, roll each lump into a flat cake the size of an ordinary plate. Put the filling in the center of the cakes along the entire diameter with a slide. Tie the ends of the dough like a Russian pie. Press the edges of the brush so that the pie becomes flat. You can arrange the product in the form of chebureks, i.e. put the filling on one half of the tortilla, cover it with the second part, and press down the edges, giving it the shape of a crescent.

Bake Armenian tortillas with herbs

Heat the cast-iron pan thoroughly, put the cakes on it, reduce the heat and cover it, after two minutes turn the product on the other side. As you understand, each cake is baked for about 3-4 minutes. In order to avoid the smell of burnt dough, you need to remove excess flour with a special brush or simply blow it away.

The Armenian nation has always rightfully belonged to the number of those few peoples that are considered to be “original”. The culture of this people, its traditions were formed over more than one millennium. There is a lot of evidence for this in the form of ancient monuments of literature, history and architecture.

It is not surprising, therefore, that such an ancient representative of human civilization has a long and developed culinary tradition. It is enough to give just one example: it is known that they knew how to bake bread from ancient times, but even among the ancient Greeks and Romans they did not know what yeast was - in connection with which the bread of the latter was dry and unleavened before the beginning of our era. At the same time, the Armenians knew what yeast (or “leavened”) bread was about three thousand years ago.

Moreover, despite the complex and dramatic history of this people, for decades it has managed to preserve the integrity of the unique traditions of its national cuisine.

Zhengyalov khats is one of the dishes that have a long history. It is very popular in Karabakh, but under other names this original Armenian dish is found among Azerbaijanis, Georgians, Turks, Kurds ... Armenia is a country where it is possible to eat greens more than any other people in the world. They say that the Armenians consider in the form of ingredients and seasonings more than three hundred species of various herbs. Therefore, I do not see anything reprehensible in the fact that it was here that the Zhenyalov khats were born - thin cakes filled with a large amount of greenery - more than 20 kinds! Hence the name of the dish, where "zhengyalov" in Karabakh - greens, and "haz" - bread.

I remember how Zhengyalov haz was prepared by my grandmother Eugene (after all, she herself comes from Nagorno-Karabakh). She used the same sajj (a large sheet of metal for baking bread and tortillas), on which pita bread was usually baked. She bought greens for zhengalyov at the market, and for the most part collected in the wild anywhere. Hot only from the hajj zhengyalov khats in her performance - it was something, I just can’t remember anything tastier! At lunch, I usually ate them all alone (in one sitting I could eat four or five cakes, and this is a lot, believe me), and I didn’t want anything else. Grandma always laughed at me for this reason. Although, on the other hand, she was pleased that I liked her cooking so much. In general, I have always been and remain a loyal fan of Armenian cuisine, but as for the Zhengyals, I was here first in line.))

Here are some quick tips for preparing this famous Karabakh dish:

To prepare the dough for tortillas, you only need flour, salt and water. Of these ingredients, you will need to make a cool dough, which you will have to roll very thinly. Therefore, so that it does not break in the work, use pre-boiled water (cold, of course).

The filling for the tortillas is done first. As I already said, greens for hazhi zhengaly take different and a lot. Of course, we will not be able to pick up herbs in our latitudes that cannot be found here by definition, either in the ground or on the market, so we offer you that combination of greens for tortillas, which you will not be able to buy a lot of work.

All greens must be roughly chopped, and after that it is advisable to put out and remove excess liquid so that your cakes do not get wet.

As for the proportions of certain ingredients, much depends on your preferences and a certain freedom of action is permissible. However, you should remember that it is better not to abuse certain types of herbs too, so as not to interrupt the taste of other herbs. These include: tarragon, mint, parsley and some others that have a characteristic and strong aroma and taste.

It is clear that the vast majority of you do not have a real sage, so they cook such flat cakes with greens at home, usually on a dry baking sheet in the oven or on a large dry frying pan.

(for 4 cakes)

Ingredients for the dough:

• 250 grams of plain flour
• 150 ml of water
• Half a teaspoon of salt

Ingredients for the filling:

• 2 large bunches of spinach leaves (remove cuttings and chop roughly)
• 2 medium sorrel bundles (remove cuttings and roughly chop)
• 2 small bundles of lettuce leaves (remove the coarse part and cut into strips)
• 1 large bunch of wild garlic (roughly chopped)
• 1 bunch of green onions (roughly chopped)
• 1 bunch of young garlic (roughly chopped)
• 1 large bunch of cilantro (roughly chopped)
• 100 grams of home-made goat or cow cheese (grate)
• Vegetable oil

Cooking:

1. After mixing all the necessary ingredients, coolly knead the dough. Wrap in a film and leave alone for one hour.
2. All greens must be washed well under running water. Then squeeze thoroughly and simmer in a large pan, splashing a little vegetable oil. When the liquid formed from the greens evaporates, turn off the heat and let cool.
3. Preheat the oven until the temperature in it rises to 220 degrees.
4. We divide the dough into four parts and roll four thin circles of 28-30 cm in diameter from it. On each circle along the diameter line we place the filling, leaving 4-5 cm of the free edges of the dough on the sides, and sprinkle with brynza on top. Gently fold the edges of the dough on the sides and pinch with your fingers.
5. We send the cakes on a dry baking sheet to the oven and cook until they are well browned on both sides (each cake needs to be turned once, do it carefully so as not to break the dough).
6. Zhengyalov khats are served hot.