Poses dish of Buryat cuisine recipes. Buryat poses

According to various sources, from 168 to 180 representatives of different nationalities live in Russia. All of them differ not only in religion, culture, language, appearance, but also have a national cuisine that is different from other nations. In this article, we invite you to learn how to prepare “buuzy” (“poses”), a meat dish from the diet of the Buryat people.
A little about Buryatia
The largest part of the representatives of the Buryat people lives on the territory of the Republic of Buryatia, a sovereign republic within the Russian Federation. The republic is quite large in territory - the area is 351.3 thousand sq. km., located in Eastern Siberia, stretches from north to south and from west to east from Lake Baikal in the form of a crescent. The capital of the republic is the city of Ulan-Ude. It is located at a great distance from Moscow, more precisely, at a distance of 5532 kilometers. In addition to the indigenous population - the Buryats, many other nationalities live in the republic - Russians, Germans, Ukrainians, Tatars, Soyots, Evenks, Belarusians, Armenians, Yakuts and many others.
From time immemorial, the Buryats were a nation of cattle breeders and it is quite natural that the main product on the Buryat table has always been and is meat. The Buryats prepare various dishes based on meat, but the most popular not only among the Buryats, but also among other nationalities living in Buryatia are the Buuz.

“Buuzy” is the Buryat name of the dish, the recipe for which will be discussed below. However, among the population of the republic this dish is often also called “poses”, which causes a smile and sometimes bewilderment among guests coming to the republic. But the locals are so accustomed to this name that when they hear the word “pose” they only salivate and have absolutely no association with sexual pleasures.

We dare to assume that the Russian equivalent of the name of this dish came from the replacement of the Buryat more drawn-out version of the pronunciation of the word “buuza” with the short sound “pose”, which is familiar to Russian ears, at a time when conversations about sex were not as public as now and the phrase “hot” itself pose" was not ambiguous. Now in the capital of the republic, Ulan-Ude, in other cities of the republic, in villages, on roads and highways, there are many cafes and eateries, on the facades of which you can see signs with both the name “hot buuzes” and the name “hot poses”. This dish is also in constant demand in restaurants across the republic.

How to cook Buryat buuz?
In our article we will look at the classic recipe for making “buuz”.

Ingredients: For minced meat: lamb meat – 850 grams, internal fat or fatty pork – 220 grams, 3 onions, salt to taste.

The lamb flesh is washed, chopped into small pieces with a sharp knife, or, which is done much more often, the meat is simply passed through a meat grinder with a large grid. Add finely chopped or ground internal fat and onions. Salt the minced meat to taste. Since properly prepared buuzas should turn out very juicy, water is added to the minced meat, bringing the minced meat consistency to a juicy, but not liquid state. Sometimes, for a better connection between minced meat and juice, just a little flour is added. Mix everything thoroughly.

For the test:
Flour - 350 g, 2-3 eggs, salt - to taste.
Water - depending on the number of eggs (for 2 eggs - 60 g of water, for 3 eggs - 20-30 g of water)

Having kneaded the dough from the above ingredients, roll it into a round rope, cut into small 2-4 cm cubes, which are rolled into thin circles with a rolling pin. The circles should be thin, but holes should not be allowed in the rolled out circles. Otherwise, during cooking, all the meat juice will spill out and the buuzas will not be as tasty. It is best to roll out the edges of the circles thinner than the dough in the middle, where the minced meat will be located.

You can do it differently. Roll out all the dough at once into a thin layer, from which, using a cup or glass, cut out circles of equal size. The diameter of such circles should be 2-3 times larger than those circles that are usually rolled out for dumplings. In principle, the dough is prepared in the same way as for dumplings.
For some, sculpting buuz seems like a difficult task, while others do it so quickly and masterfully that you always look at the process and result of their work with admiration.

So, take about 50 grams of minced meat or a tablespoon, place it on a rolled out circle of dough and pinch the edges around the minced meat. It is advisable to leave a small round hole in the middle for steam to escape while the buuz are cooked in a special pan. When forming the bouzas, try to use your fingers to make the edges of the dough thinner and not to collect too much dough on the top. Otherwise, when you eat it later, these excess dough will not only spoil the overall impression of the dish, but will remain uneaten on the plate. Make all the following buuzas in this way until you run out of minced meat and dough. Minced meat can also be made from other types of meat. This can be beef and pork, taken in a one to one proportion, or in another proportion acceptable for each individual person. You can use horse meat, whose meat is considered both tasty and dietary. Properly prepared buuzas turn out delicious stuffed with any meat. In addition, in pursuit of expanding the assortment, local producers began to make buuzas, using not only animal meat as a filling, but also minced pike and pink salmon. It also turns out delicious, but for obvious reasons such a product can no longer be called a traditional Buryat dish.

What to cook buuza in?
Buuzy (poses) are steamed in a pan specially designed for this purpose - buuznitsa or poznitsa. Buuznica (poznitsa) is a tall pan, in the lower third of which there is a recess directed towards the inside of the pan. This recess serves as a support for the first of three lattices, inserted one on top of the other in the bottle.

Water is poured into the bottle to a height of approximately 6-8 centimeters, so that the water does not reach the first lower grate. Next, the required number of grates are placed inside the buuz maker, depending on the number of buuz fashioned and the intended eaters. In a regular cooking pot, intended for cooking at home, there are three such grates. Place the pan on maximum heat. When the water boils, carefully holding the special handles in the middle of the grate, take them out, grease the perforated surface of the grate with vegetable oil and lay out the molded, but still raw buuzas on them. The buuzas need to be placed at a short distance from each other so that as they expand in size during cooking, they do not stick together. Boil the buuz over high heat for 20-35 minutes. The cooking time depends on the size of the buuz you made. To more accurately determine whether the buuz are ready, look at the juice that appears at the hole in the middle of the buuz. If the juice is light, not red, then the buuz are ready.

Remove the buuz maker from the stove and carefully remove the grates with the buuz makers. Carefully, trying not to damage the dough, remove the buuzas from the grill with your hands, place them on plates and serve.
Freeze the remaining raw buuz for your next meal. They can be stored in the cold for as long as all other semi-finished meat products.
Rarely anywhere in Russia, except for Buryatia and the adjacent regions, is it possible to purchase a buuznitsa. Therefore, if you have a pressure cooker or a double boiler, we recommend using them to cook Buryat buuz. Calculate the method and time for preparing buuz in such vessels experimentally.

How and with what do you eat Buryat buuz?
Buuz are eaten as an independent dish. They themselves are quite satisfying and should not be eaten as a load, for example, with the first or, especially, the second course. The usual portion is 3-4 buuzes per person. The diameter of the finished poses is approximately 5-8 cm. There are lovers who easily eat 8-10 pieces. It all depends on the size of the buuz themselves and your stomach!

Buuz are traditionally eaten with hands. Bite the side of the dough and drink the delicious meat juice, which, when cooked correctly, always forms inside the buuz. Then you can eat meat and dough together without fear that the juice will end up on your plate or clothes instead of your stomach.

It is best to drink buuz with the so-called nomad tea. Despite the fact that it was previously prepared from slab pressed green tea, which was supplied from Georgia, such tea is often called Kalmyk, Buryat or Mongolian. Nomad tea is not just brewed, but boiled for some time until a rich color is obtained. You should add salt, milk, a little flour and a piece of butter to it, which will cause golden fat circles to float on the surface of the cup.

Modern lovers of buuz, in addition to tea, can, of course, treat themselves to a glass of cold forty-degree wine. Recently, it has become common to eat buuza with soy sauce, ketchup, gorloder or mustard. However, initially all these products were not consumed with buuz. But time and the mutual penetration of cultures and habits of different peoples take their toll.

National dishes of other peoples, similar to Buryat buuz

After reading information about Buryat buuz, many will say that they are in many ways reminiscent of dishes of other nations. And this is fair, because ideas, as we know, are in the air and are available to everyone. However, the cuisine of any nation has its own differences.

For example, Turkic manti are very similar to buuz, but much more onions and less meat are added to the minced meat. And they are molded in a completely different way.

Chinese baozi is often made with pumpkin filling or with the addition of the jusai plant, which tastes like wild garlic. In addition, the dough is sometimes prepared with yeast or kneaded with milk.

Russian dumplings and Georgian khinkali, although similar, are boiled in water, molded differently and often served with sour cream.

Italian ravioli can be filled with a variety of fillings - from meat and fish to vegetables, berries and fruits. The ravioli is cooked until ready by frying or boiling.

Ukrainian dumplings are also made with different fillings - from cottage cheese and berries to cabbage, potatoes and cheese, molded differently and boiled in boiling water.

We hope that after reading this article you will have the desire to prepare the national Buryat dish buuza yourself; you will like it and will become another signature dish on your table. Bon appetit!

Buryat poses

Buryat poses, recipe with photos. How to prepare Buryat poses? Dough and minced meat for poses.

We are all about food, what are you thinking? Buryat poses are not poses in which Buryats can be seen. Pozy in Buryatia is a national dish. The poses have common roots with manta rays, but at the same time they differ from them. Pozy is the Russian name for this dish; in Buryat it sounds like buuza - meat wrapped in dough.

If you don’t know how to surprise your guests, but want something tasty, prepare Buryat poses; you won’t regret it.

Where to buy a mantyshnitsa?

There is one thing, for cooking Buryat poses you need a poznitsa or a mantyshnitsa. You won't be able to do anything with improvised means. We go to the nearest market or store and buy poznitsa. In Moscow, I came across a similar pan in many markets, in tents that sell tableware and in large stores - Real, Auchan.

Poznitsa or mantyshnitsa is a large pan consisting of two parts and three lattices for poses. Water is poured into the lower part, and poses are prepared in the upper part on special steam grates.

Having prepared Buryat poses once, you will cook this dish often. We prepare poses at least once a month.

Let's start cooking.

Dough for Buryat poses.

We need:

1. Wheat flour 4 cups
2. Glass of ice water
3. Vegetable oil 1-2 tbsp. spoons
4. Salt 1 teaspoon.

The dough should be tough and at the same time elastic. Be sure to knead the dough well. Place the finished dough in a cool place and begin preparing the minced meat. Of course, you can prepare the minced meat first, and then the dough, it doesn’t matter. This same dough is perfect for dumplings.

Minced meat for pos.

In Buryatia, minced meat is prepared from lamb with the addition of beef and horse meat.

We'll change the recipe a little. For minced meat we need:

1. Beef 700 gr.
2. Lamb 300 gr.
3. Fat tail fat 50g.
4. Pork 700 gr.
5. Onions 3-4 pcs.
6. Garlic 2 heads.
7. Sour cream 200 gr.
8. Salt and pepper to taste.

You can experiment with the proportions of meat to suit your taste. Grind the minced meat in a meat grinder with a large mesh. Alternately throw in pieces of different meats, onions, and garlic.

Salt and pepper the minced meat, add sour cream. Sour cream will give the minced meat additional juiciness.

Mix the minced meat thoroughly and set aside.

Let's return to the test. Knead the dough for poses again and begin to separate small balls about 4 cm in diameter.

Roll out the balls into flat cakes with a diameter of 10-12 cm and a thickness of about 2-3 mm.

Place a ball of minced meat in the center of each flatbread.

Now you need to cover up the pose as shown in the photo. Plastered Buryat pose resembles a rosebud. Leave a hole in the center of the “bud”. The hole is needed so that during the preparation of the poses, the steam generated inside the pose does not break through the dough in an unnecessary place.

Place the poses ready for preparation on a board covered with a clean, dry cloth. The poses should not touch each other. If you do not prepare the poses immediately after sculpting, I recommend putting them in the refrigerator, otherwise the minced meat will release juice and the dough will become soggy. If there are too many poses, the poses can be frozen by placing them in the freezer directly on the board.

Let's start cooking pos. They poured water into the pan and waited until it boiled. Pour vegetable oil into a small saucer. We take each pose by the upper part, place it in oil on a saucer and place it on the grill. Poses on the grill should not touch each other. The most important thing in preparing poses is to keep the pose dough intact.

Without reducing the heat, cover the butt with a lid and cook the poses for 40 minutes.

We also carefully place the finished poses on plates so as not to damage the dough.

Ready. Postures need to be able to eat correctly. Buryats eat like this: first we bite off the dough at the bottom of the pose and drink the delicious juice, then we eat the rest. Be careful, everything is hot. We serve vodka with the poses. Well, or red wine, but a glass of vodka is better. While I was writing, I almost drooled.

It is prepared using a similar steam technology, but it also has a significant difference - the food must preserve the meaty taste and aroma, so the composition does not contain any vegetables, and only garlic or onions are allowed to be included in the minced meat. Preparing the dough is practically no different from dumplings.

The calorie content of the dish is 210-250 kcal per 100 g. This figure may vary depending on the type and fat content of the filling. Let's look step by step and with photos at how to prepare poses according to the Mongolian, Buryat and Transbaikal recipes.

Poses in Buryat style

This dish has another name among the peoples of Buryatia - buuzy. It is more sonorous and familiar, because another name evokes various wrong associations among tourists and visitors and sometimes becomes the object of jokes.

Grocery list:

For the test:

• One egg;
• Wheat flour – half a kilo;
• Water – 200 ml;
• Salt - a pinch.

For the meat filling:

• Minced pork and beef - 250 g of each type;
• Onion;
• Green onions - a bunch;
• Ground red pepper - on the tip of a knife;
• Salt - a teaspoon;
• Ground black pepper - a pinch.

The cooking scheme is as follows:

1. We combine all the ingredients for the dough and knead the dough mass, which is not very stiff, but at the same time it should be very elastic. We form a ball out of it and put it in a bag for a while;
2. Mix both types of minced meat, add finely chopped onion of two varieties, add salt, add pepper and knead well. You can add a little water for juiciness;
3. We take out the dough, divide it into several parts and roll them into sausages, then cut each of them crosswise;
4. Dust the pieces with flour and roll each into a small circle of medium thickness (the product should not turn out too thin);
5. Place a lump of minced meat on the center of each piece, hold it with the thumb of your left hand and carefully pinch the edges of the cake in a circle with your right hand, leaving a small hole in the middle. It is necessary so that steam escapes from the products during cooking. This process requires a certain skill, so the Buryat buuz may turn out ugly the first time, but this will not make the dish any less tasty;
6. Place the products on an oiled grate at a slight distance from each other and steam in a double boiler or multicooker for about half an hour.

We carefully transfer the finished poses in Buryat style to plates and always serve them hot immediately after cooking. A salad of fresh vegetables, any hot sauce or mustard goes well with them. It is customary to eat the dish with your hands, first biting it on the side and drinking the juice formed during steaming, and then consuming the main part.

Mongolian poses

In Mongolian cuisine, this dish also has a second name - buuz. It is very similar to Buryat. Minced horse meat or lamb is usually used for the filling.

You will need:

For the dough:

• Glass of water;
• One egg;
• A tablespoon of refined vegetable oil;
• Flour – 2.5 cups;
• Salt - to taste.

• Fatty lamb - half a kilogram;
• Onions – 200 g;
• Salt and freshly ground black pepper to taste.

Instructions for cooking at home:

1. Cut a piece of lamb into small pieces. If the meat is not fatty enough, you can flavor it with 100 g of chopped fat tail fat;
2. Chop the onion, add to the minced meat and mix thoroughly. Pepper and add salt to taste;
3. Combine the remaining ingredients and knead the dough as in the previous recipe, then place it in a bowl, cover the top with a clean cloth and leave to “rest” for half an hour;
4. Next, we proceed in the same way as in the option described above: we make “flagella” from the dough mass, cut each into pieces, which we then fill with filling and pinch, leaving a hole for steam to escape. You can make Mongolian buuz yourself in other shapes, for example, in the form of balls or dumplings;
5. Lubricate the bottom of each piece with vegetable oil, place it on the grill of a steamer, which we then cover with a lid. The duration of the cooking process is 25-30 minutes;

Place the finished products on a dish, sprinkle with chopped herbs and enjoy the amazing taste.

Poses in Transbaikal style

This cooking option belongs to the Transbaikal Cossacks, who deviated slightly from the traditional recipe and began to add other greens to the minced meat in addition to onions. The composition of the test has also undergone some changes.

Grocery list:

For minced meat:

• Lean beef – 400 g;
• One onion;
• Lamb fat – 150 g;
• Garlic – 5 cloves;
• Salt and pepper - to taste;
• Dill – 4 stalks.

For test mass:

• Light beer - half a glass;
• Flour – 1.5 cups;
• One egg;
• Vegetable oil – a teaspoon;
• Salt - to taste.

Recipe:

1. Cut the meat and onion into pieces, peel the garlic. We place all these components in a food processor or immersion blender with a chopper and grind into minced meat;
2. Next, transfer the resulting mass into a deep bowl, pepper and add salt, and add spices as desired. We also add dill or other greens, such as cilantro, and lamb fat, cut into cubes of about half a centimeter;
3. Knead the minced meat thoroughly until it stops sticking to your hands;
4. The dough for poses in the Transbaikal version is prepared differently than in the traditional recipe. To do this, pour the beer into a separate deep cup, crack an egg here, add some salt to the mixture and beat it with a blender. After this, add flour and knead the unleavened dough mass by hand;
5. Next, you need to roll 8 identical balls from it and roll each into a thin pancake of small diameter;
6. Place about a tablespoon of minced meat in the middle of each piece and form spherical-shaped products resembling manti;
7. We place them on a grate for a pressure cooker pre-coated with vegetable oil, which we place on a container of water brought to a boil and cover it with a lid. Steam cooking time from boiling water is 45 minutes. The dough is quite strong, so it will not tear or fall apart;
8. After the specified time has passed, remove the lid, place the finished dish on a large dish and generously sprinkle it with finely chopped herbs.

Pozas are a juicy and satisfying dish that is ideal for any celebration or can diversify your daily diet. Both adults and children will appreciate it with pleasure.

Video: How to cook Buryat buuz (poses)

Buryat poses (the recipe will be discussed in detail below) are a traditional dish of the Russian republic of the same name. It is worth noting that to prepare such meat products you do not need to purchase a large number of outlandish products, because they are made on the basis of kefir dough and minced meat filling.

Buryat poses: recipe in detail

Ingredients for the dish:

• thick fatty kefir - ½ cup;
• small chicken egg - 1 pc.;
• purified water - a full glass;
• sifted flour - from 2 glasses;
• fatty beef - 550 g;
• lean pork - 350 g;
• sweet white onion - 3 pcs.;
• fine table salt - to taste;
• ground allspice - to taste.

Preparing the base

Before preparing poses in Buryat style, you should knead the stiff dough well. To do this, you need to mix purified water with thick, fatty kefir, and then add table salt (a little), break a chicken egg and add sifted flour. As a result, you should get a cool base, which you need to cover with a bowl and leave under it for 25-35 minutes.

Preparing the filling

Buryat poses, the recipe for which is very simple, are made from mixed minced meat. To do this, you need to purchase beef and pork pulp, and then wash them well, cut them into pieces and grind them in a meat grinder through a large grill. After this, you need to peel it, chop it finely and add it to the minced meat along with table salt and ground allspice. It is also recommended to add a little drinking water to the filling. This will make the minced meat juicy, and the products themselves will come out with broth.

Modeling of semi-finished products

The Buryat meat dish pose is formed quite easily. To do this, you need to roll the dough into a sausage with a diameter of up to 6 centimeters, and then cut it into small pieces. Next, they should be kneaded to thin circles, put the mixed filling (2 large spoons) in the middle and secure the edges so that a small hole remains in the center.

Shaping the dish

After all the semi-finished products of the Buryat dish are made, you should take the grill from the butt, grease it with oil and lay out the meat products so that they do not touch each other (at a distance of 2 centimeters). If you do not have such a kitchen device, then you can use a regular pressure cooker instead. By analogy, all other grids need to be filled in.

Steam heat treatment

After the entire dish has been formed, pour a little water into the bottom of the dish (cooker or cooker), insert the filled grates, close them with a lid and place on low heat. After boiling, it is recommended to steam the Buryat dish for 35-45 minutes.

How to Serve Lunch

Buryat poses (the recipe was discussed above) are served hot for lunch. To make such a meat dish even more tasty and satisfying, it is recommended to additionally serve it with some kind of sauce, rich sour cream, fresh herbs or mayonnaise. Poses can also be flavored with regular butter and sprinkled with aromatic seasonings. Bon appetit!

The dough in the pose is almost the most important part of it. It should be elastic and thin, but at the same time withstand the weight of meat and juice and not tear when consumed. Despite this important role, the dough is quite simple to prepare and contains only four ingredients: wheat flour, water, eggs and salt. At the same time, the chefs note that you should not spare the eggs, they are the ones that give the necessary elasticity and allow you to keep the pose intact.

Filling

Combined minced meat is added to the classic pose - equal parts pork and beef. You should choose fresh meat from trusted sellers, because the taste depends on the quality. An important part of the finished buza is the juice, and it should be at least one and a half to two tablespoons. But it comes from onions, which are also added to the minced meat. Experienced chefs also have high demands on onions: preference is given to farm and home-grown onions, they must be quite dense and aromatic. The minced meat is also salted and peppered to taste.

How to cook

When the dough and filling are ready, they are combined. The ideal proportion is 30 grams of dough and 50 grams of meat.

The finished dough is rolled out into a flat cake, minced meat is placed in the middle and sealed. There is a belief that a buuza should have 33 tucks. Previously, Buryat families even chose daughters-in-law based on them - if a girl makes 33 tucks, it means she is an excellent housewife. But, as chefs say, the number of tucks, in fact, does not affect the taste of the dish.

Before sending the buuza to cook in a poznitsa or double boiler, it needs to be greased with oil so that the dough does not stick to the bottom of the pan. If you don't like oil, then the pose can be placed on a carrot slice, a cabbage leaf, or even on a special silicone pad.

Cook the poses for 15-20 minutes. Less time is spent on freshly molded buuza, and those that have already had time to stand in the refrigerator should be kept for a couple of 20 minutes.

How to eat correctly

Traditionally, poza is eaten with the hands: first you need to carefully bite into it, drink the juice and then finish the rest. It is strictly forbidden to cut buuzas with a knife or pierce them with a fork: all the juice will simply flow out of the dish. Recently, it has become fashionable to pour juice onto a spoon so as not to get burned by it.

Another modern habit is to eat poses with soy sauce, mustard or sour cream. But real gourmets love buuz precisely for the special juice inside them, and various additives prevent them from tasting it, but they do a good job of hiding a low-quality dish, which may contain less meat, onions, or even oil.