Guzleme by Cossack

Guzleme by Cossack

Category: Culinary recipes

Ingredients
Minced meat (beef or pork and beef)	1 kg
Bulb onions	2 pcs
Garlic	5-6 teeth
Potatoes	3-4 pcs
Parsley	1 bundle
Cilantro	1 bundle
Salt, pepper to taste
Carrot	3-4 pcs
Bulgarian pepper	3-4 pcs
Eggplant	3-4 pcs
Zucchini	3-4 pcs
Tomatoes	3-4 pcs

Cooking method

• On the lower Don, the Cossacks are preparing Guzleme. The name has always surprised me. Because in Turkey they also cook Guzleme or Gozleme, but in Turkey it is a flat cake. For the Cossacks, this is not a flat cake at all, far from a flat cake))) Most likely, the roots of the name are lost somewhere in the era of the Russian-Turkish wars. In general, we are preparing Guzleme for Cossack.
• I cooked in Multicusine. Although this is not at all important.
• Cooking minced meat. I chopped onions, potatoes, garlic and herbs in a food processor. Mix all this, salt, pepper and fry.
• 
• At this time, we simmer the grated carrots and bell peppers. I did it in a multicooker.
• 
• Do not forget to stir the minced meat. I used a saucepan without a stirrer, so I did it myself))
• 
• Zucchini, eggplant, cut into cubes. I bought for my Boshik an insert for cubes with a size of 15x15, very convenient for various vegetable stews.
• 
• We send everything to carrots and peppers
• 
• And in the meantime ... In the meantime, our minced meat was fried. Leveling the surface of the meat layer
• 
• And put vegetables from the multicooker on top. Also align the layer
• 
• Cut the tomatoes into small pieces. We spread it on top
• 
• We bring to readiness
• 
• I will reveal a terrible Cossack secret)))) I realized that everything could be mixed during cooking. Because everyone who ate Guzleme did it in their plate))))

Note

I cooked in Kuzin on the Oven program, changing the power along the way. If without Kuzina, then at the stage with tomatoes we send to the oven.

And I was the first to cook it, and I tried it!


Helen, this is a very tasty dish with a "strange" name for me! I cooked yesterday! Now I will make a detour at work, and write how I prepared it

[Lena]

Lena, a very interesting recipe. I will definitely try. While I took it to the bookmarks.
What does it look like on a plate?

If you haven't eaten yet.

What does it look like on a plate?

Ate)) It looks like a vegetable stew, sote ... only there is still minced meat.

Now I will make a detour at work, and write how I prepared it

I'm sitting ... I'm waiting ...

Great dish, thank you!
I eat eggplants and zucchini just in this form, only I usually throw in the meat "just about anything", then a set for a hodgepodge, and last time I filled it with an unsuccessful jelly. I didn't think of minced meat myself, but next time I'll do it! :-)

[Crown]

Crown, Checkmark, yes everything will go there! And even without meat parts))) Then it goes very well in the summer in a cold state

In general, Lena, I will describe!
Since you wrote about this dish in the Gazebo, it haunted me. And last night I decided to cook it, hoping for the description that you wrote in the Gazebo. I narwhal eggplants, I have white ones. I ground the minced meat, though I have pork and beef. Peeled potatoes, onions, carrots, sl. pepper. And only then did I open the recipe, or rather what you described in the gazebo, and I kept it for myself .. And then I got a little stuck. Couldn't understand, chop potatoes together with minced meat? How many things and the order of layers, well, I also did not see zucchini in the description, although the thought was to add them, but in the end I forgot about them.
Without understanding your description of the recipe, I went to Uncle Google with questions.And then I hung even more! On request - Guzleme, he stubbornly gave me only Tatar flat cakes. And at the request of the Lower Don Guzleme, he told me about a lot of other recipes that are not similar to yours. I already wanted to write to you in a personal message, but I looked that you were not there. And I had a hungry husband by my side, who could not understand why I had polished vegetables and hung on the Internet again, and did not cook dinner for him.
I had to cook on a whim, as I understood this dish.
I cut onions and carrots on Berner and fried them in a fragrant butter oil in a frying pan. Then I added the minced meat and put it out too. An ambush with potatoes, I was afraid to grind it in a meat grinder, and decided to chop it thinly on the Berner, and also fried it with the minced meat. I added all sorts of delicious spices and put this mass on a baking sheet. Then she began to turn the second layer. You didn't write about eggplants that they need to be peeled, and I soaked them in the skin. Grind them in a meat grinder, sl, pepper in half rings on the Berner. She also stewed the pepper along with the eggplant in butter and covered the meat layer. I did not immediately see about the greens, and therefore sprinkled the chopped parsley and dill on top. Then I thought about it, and cut a little cilantro. All this was poured on top with ground tomatoes and sent to the oven to bake.
Immediately I wanted to do it in Princesk, then I was afraid that there would not be enough space for me in it. And I wanted to follow your recommendations at least a little.
This is what Guzleme did for me, with my changes! It's so good that you posted this budo in a separate recipe, now I will cook it strictly according to the rules! Because even what I cooked yesterday, my husband and I really liked it. True, I know that my husband does not really respect cilantro, but I also know its usefulness, and how it is combined with eggplants, that's why I added it. My husband was eating it, and said nothing, so I liked it!

[Lena]

Lena, tell me, please, and how much of this quantity is obtained? Liter 3? or more ?

[Lena]

Liter 3? or more ?

Lena, more than 3. I did on Cousin's volume. You need to take into account your volume, in what you will do. And my eggplant-zucchini were young and not huge.

Lena, a wonderful dish !! Please tell me, on what modes did you cook in your cousin?

[kubanochka]

kubanochka, Lena, great recipe (y) will definitely try

Lena, tell me what modes (programs) were used for cooking in Kuzin?

Please tell me, on what modes did you cook in your cousin?

Oh! I forgot to say. On the oven. Subtracting, adding volume power. In fact, by color. Everything about everything took 35-40 minutes

what does it look like on a plate?

If you haven't eaten yet.

Annechka, this is how my Guzleme looks on a plate, if that suits you. My variation is not as accurate as I understood it.
I just ran home for lunch.

I have a huge thank you!
Adjusting to my whims, I made this variation.
Boiled meat (chicken + pork neck) in advance. Shredded it.
I sautéed onions and potatoes (with the addition of meat broth), made friends with meat, garlic and hops-suneli. Put it in a baking dish.
Passed carrots, bell peppers, zucchini, eggplant. Tomatoes, if I can see, my goat will not eat. Therefore, I rubbed the tomato on a grater, leaving the skin, and added it to the sauté. I added a spoonful of bored tomato paste and chopped chili, and warmed it up. I put it in the form in a second layer and brought it in the oven.
Tasty - you can eat your mind!

And the capricious adolescent goat appreciated. What doesn't happen often

I take the recipe, I will repeat.
Thanks again!

[about]

I will reveal a terrible Cossack secret)))) I realized that everything could be mixed during cooking.

I figured out this "Cossack secret" a long time ago; the impression was that the Cossacks, after the meat, put everything they could find into the cauldron (more precisely, everything that grew in the local gardens ...), and then stirred and extinguished without any problems. What borscht take, what fromaboutvus (as my Cossack grandmother called the roast), what a joke ...And everything is certainly thick - the first and second in one plate! That's how I love it.
Therefore, I did not start with different pans, I added everything in turn: I fried the carrots, then I added onions, minced meat, potatoes (grated on a coarse grater), zucchini, eggplants, tomatoes, garlic, hot peppers, herbs - and mixed everything every time. She stewed in a saucepan, starting with zucchini - under the lid. At the end, I added salt and added a teaspoon of sugar - all vegetables love sugar. Now it's done, I liked it, now I will receive my husband's assessment. kubanochka, Thank you.

Well, he said: there is something in this. And thanks for that, that this meat-and-meat-eater managed to shove at least some vegetables! Although actually very tasty !!

Today I will cook. I would like to clarify a few points:
1. Before adding vegetables to the minced meat, stew until half cooked or cooked completely?
2. In the oven, cook the final assembled dish at 180 C?
3. Close the lid of the cauldron or leave it open (during cooking in the oven)?



Did I understand correctly, in the oven for another 35 minutes?

Well, my questions remained unanswered ... I did it as I understood. Fried potatoes with meat until the last one is ready. Stewed vegetables in multi almost until cooked. Fully assembled dish - 30 minutes in the oven at 180 C without a lid. She removed the skin from the tomato, did not cut it, but grated it. She mixed the finished dish right in the cauldron and let it brew for 20 minutes.
Thank you. Delicious, satisfying. A big plus is a lot of vegetables. The family has difficulty eating ... But I liked this dish ;-) Well, there is a lot of meat here ...
I put less carrots. It seems to me that 1 - 2 medium size is enough.



Yes, and replaced cilantro with parsley ... We are not lovers of cilantro.

[kubanochka]

kubanochka, Lenochka, thanks to the very tasty guzlema, we really liked Minced meat and vegetables fried in a pan, put them in a form, on top of tomatoes in circles, cheese and in the oven, the only thing was not a zucchini, I replaced it with frozen pumpkin, but this did not nearly ruin the dish, I used grass only parsley.

I have never even heard of such a dish, neither grandmothers nor great-grandmothers cooked, even such a word did not slip through. Although the Kuban Cossacks, my husband and I, as far as we can look into the depths of the centuries, and our relatives live in the villages of their own origin.
Curious. Is this dish traditionally prepared in families on the Don?

Curious. Is this dish traditionally prepared in families on the Don?

The Lower Don is actually a fairly large territory, my ancestors lived in the Salsk-Tsimlyansk area, but no one has ever prepared such a recipe, and I have never heard the name of this ... we just made caviar from blue, as they call eggplants, sometimes can add potatoes to caviar

Girls, stop talking! Cook! It's delicious and satisfying! Relevant for those who have large families and many men who eat meat well, but bad vegetables :-)))))
Everything will go into the furnace !!! I mean - stomach :-))))