Passport & Plate - Pozi

fides — Sun, 9 Mar 2014 18:27:00 GMT

Ingredients
300 gr of pork, 700 gr of beef, 2 big onions, 2,5 glasses of flour, 2 glasses of water, 1 egg, salt, pepper

How to prepare this recipe
1. dough: mix 2,5 glasses of flour, 1 glass of water, 1 egg, salt, pepper and leave it for 20 minutes.
Dough should be tight
2.minced meat: take 300 gr of pork and 700 gr of beef, 2 big onions and mince it with a meat chopper. Then add salt, pepper and 1 glass of water.

3. Pin dough . A thickness of the sheet should be less then 3 mm.
4. Cut out of the sheet circles. Use the mug.
5. Then put a spoon of minced meat into the circle and form the edge, leaving a hole for the pair. (for this part I’ve borrowed from internet, because I cant take a photo by myself).
6. Oil bottoms of pozi and steam it for 20-30 minutes (I use special poznica, but steam cooker is ok too).

P.S. If you don’t intend to feed a big buryat family, you can prepare just part of pozi and freeze the rest.

The story behind this recipe
When winter rules your land for nine months per year... When your way of live is constant moving… When your clothes are furs and your home can be rolled up and transporting by horses... Your food should be plain and nourishing.
It was a small excurse to the history of my motherland. I was born in Buryatia. It is part of our enormous Russia near the Baikal Lake. I would like to tell you about national buryat - pozi. Buryats Culture is close to Mongolian. Many ages ago we were nomads. Of cause today we live in big cities... But I choose pozi not because it is history. The thing is, pozi are still our main dish. Everyone in Buryatia loves pozi! I love pozi! My mum loves pozi! Our neighbors love pozi! Just cross the border of our republic and you will be fed by them!
I became eat pozi sins I've started to chew. When I was a child I preferred dough and my grandpa preferred meet. So when I had eaten all dough, and my grandpa had eaten all meat, we used to change. My mum cooks pozi every time I come home from the city where I’m studying now, and when I meet my old school friends in my native city after all this years we always go to the posz-café. For me they are bound with all the most important things in the world: my home town, culture, family, closest friends… I would like to share all my warm feelings with you through the hot and tasty pozi.
The recipe is simple, the ingredients could be found in any store. I believe everybody can do it! But take into consideration the next thing I’ll tell you. Remember THE MAIN RULES OF EATING POZI:
1. Pozi should be eaten while they are hot.
2. Eat them with your fingers. No fork! No spoon! You are a nomad, man!
3. Don’t let the broth run out! The broth is a main treasure of pozi. If any Buryat see you let it escape, you won’t be forgiven.
4. To avoid the situation BOP (Broth out of the Pozi) you should take one pozi, make a small bite and drink all the broth. After that you can eat the rest of the pozi.

I hope you’ll enjoy it!

Live. Laugh. Love.

Passport & Plate - Pozi