Hooshan
Description
Hoshana are my festive dishes; I only prepare them for holidays—they're very delicious but take a lot of time to make. The fillings can be varied. The recipe for hoshana is very simple, and the time you spend preparing them will be more than worth it thanks to their wonderful taste.
Instructions
- 1
Step 1
First, we need to knead the dough as for dumplings — mix the sifted flour, salt, water, and egg. Divide the dough into portions and roll them out not too thinly into small flatbreads. You can use a glass to cut out circles.
- 2
Step 2
Prepare the filling by mixing the ground meat, finely chopped onion, green onion stalks, and diced sweet pepper. Add salt and pepper to taste and mix well. For juicier hoshan, it's better to finely chop the meat.
- 3
Step 3
Place the filling onto the flatbreads—the more, the tastier and juicier, but don't overdo it.
- 4
Step 4
Fold them like manty, although I've seen several different folding methods, so do it as you know how—either braided or like classic manty. The main thing is to seal them well.
- 5
Step 5
Heat a skillet with vegetable oil or pieces of bacon, then add the khoshans. Fry on both sides until golden brown.
- 6
Step 6
Next, place all the khoshans in a pan, add a little water—about halfway up the pan—cover with a lid, and simmer over low heat for 30-40 minutes. Alternatively, if you have a steamer, you can do this in it.
- 7
Step 7
Serve the ready hosha with finely chopped herbs and any red sauce.