Shor Gogal

rating: 3.7
wotes: 3

Cooking time: 2 h

Difficulty: Medium recipe

Recipe yield: 17-20 pcs

Azerbaijani Food Recipes

Shor Gogal – Azerbaijani cuisine recipe, cooked from unleavened dough stuffed with spices, butter and flour. This dish belongs to unsweetened pastries. Shor Gogal usually prepares for the holiday, at Novruz Bayram and is served with sweet tea. Making dough for shor-gogal is very interesting, the fresh dough is rolled very thinly, the layers of the dough are anointed with melted butter and stacked on top of each other, then they are cut into strips and rolled into a roll, so it seems that the Shor Gogal is made from puff pastry. The most important thing is to roll out the dough as thinly as possible, then the Shor Gogal will turn out with a tender and sad crust, it will practically melt in your mouth.

Shor gogal ingredients

For dough

Water 500 ml

Dry yeast 1 tsp

Wheat flour 1 kg

Butter 100 g

Salt 0.5 tsp

For filling

Butter 100 g

Fennel seeds 1 tsp

Turmeric 1-2 tsp

Wheat flour 150 g

Salt 0.5 tsp

Shor gogal recipe

To cook an Azerbaijani cuisine recipe Shor Gogal, dilute the yeast in warm water, add salt and flour. Knead the dough and set aside for 1 hour.

While the dough is resting, prepare the filling. Melt the butter, add turmeric, fennel and salt. Mix everything, gradually adding flour until the mass begins to crumble.

After the dough is suitable, divide it into 8-10 parts and roll it into balls. Thinly roll each dough ball with a rolling pin into a layer approximately 1 mm thick. The dough needs to be rolled out as thinly as possible, a lot depends on this.

Transfer the layers of dough to each other, smearing them with melted butter. When all the layers are laid, it is necessary to cut the dough into strips with a width of 1.5 - 2 cm.

Roll each strip of dough into a roll. Put the rolls on a flour-sprinkled surface and let stand a little, 10-15 minutes are enough.

Put the filling in the middle of the cake

When the dough rests, it should be flattened, this can be done with a palm or rolling pin. The cake should not be too thin. Put the filling in the middle of the cake and connect the edges of the dough.