Bashkir Schiz Impanato

Ingredients

In this adaptation, the traditional Italian Schiz Impanato is transformed into a Bashkir delight by incorporating local ingredients and spices. The original recipe typically uses Italian herbs and spices, while the Bashkir version incorporates traditional Bashkir spices, such as coriander, cumin, and paprika, to infuse the dish with a unique flavor profile. Additionally, the filling is modified to include potatoes, a staple ingredient in Bashkir cuisine, which adds a hearty element to the dish. We alse have the original recipe for Schiz impanato, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 potatoes, boiled and mashed 2 potatoes, boiled and mashed
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add warm water and vegetable oil, and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the ground beef to the skillet and cook until browned. Drain any excess fat.
4. 4.
   Stir in the mashed potatoes, coriander powder, cumin powder, paprika, salt, and pepper. Mix well to combine all the ingredients. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Divide the dough into small balls and roll each ball into a thin circle.
7. 7.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and seal the edges by pressing with a fork.
8. 8.
   Heat vegetable oil in a frying pan over medium heat. Fry the stuffed bread until golden brown on both sides.
9. 9.
   Transfer the fried bread to a baking sheet and bake for 10-15 minutes, or until the crust turns crispy and golden.
10. 10.
    Serve the Bashkir Schiz Impanato warm and enjoy!

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. You can also substitute it with ground lamb or chicken for a different flavor.
• Coriander powder — If you prefer a milder taste, reduce the amount of coriander powder or omit it altogether.
• Cumin powder — Toasting whole cumin seeds and grinding them fresh will enhance the flavor of the dish.
• Paprika — Opt for smoked paprika to add a smoky undertone to the filling.
• Vegetable oil — Use a neutral-flavored oil like canola or sunflower oil for frying and baking.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a finely chopped chili pepper to the filling.
• Serve the Bashkir Schiz Impanato with a side of sour cream or yogurt for a creamy and tangy contrast.
• Experiment with different fillings such as mushrooms, cheese, or spinach to create your own variations.
• Make a larger batch of the dough and freeze the extra Schiz Impanato for later use.
• To achieve a crispier crust, brush the stuffed bread with beaten egg before baking.

Serving advice

Serve the Bashkir Schiz Impanato as a main course accompanied by a fresh salad or pickles. It can also be enjoyed as a snack or appetizer.

Presentation advice

Arrange the Bashkir Schiz Impanato on a platter, garnished with fresh herbs like parsley or dill. The golden-brown crust and the savory filling will make an enticing visual display.