Bakery products

Astrakhan Kainars

Ingredients for the preparation of Astrakhan Kainars

For the test:

  1. Sour milk 120-125 milliliters
  2. Purified water 120-125 milliliters
  3. Sour cream 20-25% fat 1 tablespoon
  4. Sugar 2 tablespoons
  5. Salt 1 teaspoon
  6. Chicken egg 1 piece
  7. Fresh pressed yeast 10-15 grams
  8. Vegetable oil 2 tablespoons
  9. Butter 1 tablespoon
  10. Wheat flour 500 grams

For filling:

  1. Minced pork and beef 800 grams - 1 kilogram
  2. Onions medium size 3-4 pieces
  3. Salt to taste
  4. Ground black pepper to taste
  5. Vegetable oil for frying
  • Main Ingredients: Beef, Pork, Yeast Dough
  • Serving 8 servings
  • World cuisineTatar cuisine


Sieve, Bowl - 4 pieces, Saucer, Tablespoon, Cloth towel, Fork, Cutting board, Kitchen tongs, Kitchen metal spatula, Paper towel, Rolling pin, Cup or glass, Teaspoon, Frying pan with high sides, Wide serving dish

Cooking Astrakhan Kainars:

Step 1: prepare the flour.

Sift the flour through a sieve into a free bowl to remove lumps and to enrich the flour ingredient with oxygen from the air. We use wheat flour, premium, fine grinding and the brand you have verified.

Step 2: prepare the oil.

We take out the butter from the refrigerator and transfer it to a clean saucer. Our ingredient should defrost on its own to room temperature. For the preparation of Kainars, oil does not need to be melted on a fire or in a microwave.

Step 3: prepare the dough.

Pour warm water into a separate bowl, preheated to a temperature 35 ° - 37 ° C and transfer the yeast into this container. Using a tablespoon, stir the ingredient well until a homogeneous mass is formed. Attention: yeast should be dissolved only in warm water, since they can curl up from boiling water and the dough will not work. Then we pour room temperature sour milk to our ingredients and add sour cream, sugar and salt to the same container. Using a knife, break the eggshell, and pour the egg white and yolk into the container with the rest of the ingredients. Well mix all the components together. Last of all, add flour to the liquid mass. To prevent lumps from forming in the dough, pour the flour ingredient in small portions and gradually, while mixing well all the time. First, mix all the test components with a tablespoon. And when the dough becomes thick, we begin to knead it manually. At the end of the batch, add vegetable and butter. Gradually, the dough becomes elastic and lags behind the walls of the bowl. Do not remove the dough from the container, but lightly sprinkle with flour. Then we cover the container with a clean cloth towel and put in a warm place without drafts for 1-1.5 hours. The warmer the room, the faster the dough will rise. It should will increase 2-3 times. After that, we take it out of the container and transfer it to the kitchen table, crushed with flour. If the dough is not cool, but light and fluffy, then knead it slightly, and then transfer the test ingredient back to the bowl and cover the container with a cloth towel. Across 3-3.5 hours the dough is ready and you can start working with it. The dough is lush and light. It should not be cool and clogged.

Step 4: prepare the stuffing.

We take the minced meat from the refrigerator and transfer it to a free bowl. Allow the meat ingredient to defrost on its own to room temperature. Then, using a fork, slightly knead the ingredient so that it subsequently mixes well with chopped onions. Attention: the meat component must not be thawed in the microwave or in hot water.

Step 5: prepare the onion.

Peel the onion with a kitchen knife and then rinse it under running water. We shift our ingredient onto a cutting board and, using the same sharp inventory, cut the vegetable into small squares, thick no more than 5 millimeters. Shredded component is transferred to a free bowl.

Step 6: prepare the filling.

In a bowl to thawed minced meat we transfer the chopped onion, salt and pepper to taste and then with the help of a tablespoon mix all the ingredients very well together until a homogeneous mass is formed.

Step 7: prepare the Kainars.

Remove the cloth towel from the dough and transfer it to a slightly crushed kitchen table. Using a knife, cut our ingredient into several equal parts. Then, using a rolling pin, we roll out the test layer, with a thickness of no more than 3-5 millimeters. Since Kainars should be small in size, therefore, using a cup or glass with a diameter no more than 5-5.5 centimeters, cut out circles with a knife on a test formation. Using a teaspoon, spread a little filling in the middle of each cake and then spread it over the entire surface of the test circle. Then we pinch the edges of the tortilla in a circle, while collecting the dough in the middle so that the cainars resemble a cheesecake in shape, that is, in the middle of the dish we leave a small hole through which the filling is visible.

Step 8: prepare the Astrakhan Kainars.

Pour vegetable oil in a pan with high sides so that our dish is deep-fried, and put the container on medium heat. When the oil warms up well and begins to bubble slightly, with the help of a kitchen metal spatula, carefully transfer a few Kainars into the container. We start to fry our dish on the side where the hole is. It is necessary to ensure that the oil in which the dough is fried does not burn. To do this, we fasten the burner and make the fire below average. When the dish is covered with a golden crust on one side, with the help of kitchen tongs we turn the Kainars to the other side. Astrakhan Kainars are fried very quickly: within 2-3 minutes from each side. When the dish is ready, we take it out with kitchen tongs and put it on a paper towel so that it absorbs excess fat.

Step 9: serve the Astrakhan Kainars.

We shift the slightly cooled Astrakhan Kainars to a wide dish and serve. For a delicious and aromatic dish, you can offer a cup of meat broth from hot drinks. Our Kainars can also be served as an independent dish. Good appetite!

Recipe Tips:

- - So that the oil does not splatter in different directions during the preparation of the Kainars, they can be fried in a cast-iron cauldron.

- - You can fry kainar using any fat that you have on hand.

- - In addition to black pepper, you can put other spices in the filling to your taste.

- - The more onions in the filling, the juicier the Kainars will be.

- - In addition to minced pork and beef, you can use any other minced meat. Kaynars made from turkey or lamb mince are delicious.

- - Instead of yogurt, kefir can be used to make dough.