Potato Velibah
How to make Potato Velibah?
Ingredients
- 1 glass of warm milk
- 1/2 cup warm water
- 1/2 tea glass of oil
- 2 teaspoons of salt
- 1 teaspoon of granulated sugar
- 4.5 - 5 cups of flour
- 1pack instant yeast
- 3 medium sized boiled potatoes
- 1 tablespoon of salt
- 2 tablespoons of ground red pepper
- 4 tablespoons of butter
Instructions
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1
It is a pastry delicacy that people would break their diets for and would want to have for breakfast or tea time every day. Velibah, known by different names such as Circassian pastry, potato bun, potato Circassian pastry, is a wonderful pastry. A soft, milky dough is made. This dough is fermented at room temperature until it doubles in size. After it is fermented, a different process awaits it than the pastries or buns we know. A delicious mixture of potatoes goes into it.
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2
Then it rolls over and opens again. Then, it is applied with plenty of butter and cooked in a pan until it turns deliciously golden brown. It also makes me happy with its shorter cooking time compared to other pastries. If you have a hot tea, cheese and olives with you, it's done!
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3
Take milk, water and sugar in a suitable container and mix.
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4
Add oil, salt and flour little by little and knead.
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5
Obtain a dough that does not stick to the hand.
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6
Divide the dough into 8 equal parts and roll them. Cover it in a flour-lined plate and let it ferment for 30 minutes.
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7
For the filling, peel the potatoes and cut them into cubes. Put it in a pot, add water and let it boil.
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8
Mash the boiled potatoes, pour salt and red pepper powder on them and mix. Make 8 equal balls and roll them with your hands.
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9
Open the fermented meringues to the size of your palm, put the potato mixture in the middle and spread.
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10
Cover the meringue and turn it upside down.
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