Meat in Dough
Description
A tasty appetizer for any gathering. I shaped the meat in the dough right on the work table so the process would be more visible against the light background. I recommend doing this directly on a greased baking sheet so you won’t have to transfer the assembled “chessboard” to the baking sheet for baking later! Good luck! Look—the appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the ingredients for the recipe. Thaw the dough at room temperature. The piece of meat should be more or less rectangular, without bones or a large amount of fat. Let's get started!
- 2
Step 2
Cut the meat 1 cm thick along the grain.
- 3
Step 3
Cover with plastic wrap or a bag and pound with a meat mallet.
- 4
Step 4
Marinate the meat. To do this, add salt, spices, vinegar, and olive oil. Mix thoroughly with your hands and let marinate for 15 minutes.
- 5
Step 5
Take a rectangular piece of dough. No need to roll it out! Leave 1–1.5 cm from the edge and cut the dough into strips with a knife. The strips should be 1.5 cm wide.
- 6
Step 6
Fold back every other strip of dough. Place a piece of meat as shown in the photo.
- 7
Step 7
Cover the meat with strips.
- 8
Step 8
Fold back the next strips and place a piece of meat again.
- 9
Step 9
And so continue until you run out of dough and meat. Shape the edge nicely. I cut a thin strip of dough from the top, covered the bottom edge with it, smoothed it out, and trimmed off the excess.
- 10
Step 10
Sprinkle the "chessboard" with sesame seeds and put it in the oven for 30 minutes, temperature — 200 degrees.
- 11
Step 11
Meat in Dough "Chessboard" is ready! Cut into strips and serve. Enjoy your meal!