Kazakh Baursak Beef Pita Plate

Ingredients

• 12 oz beef sirloin, thinly sliced
• 2 1/2 cups all-purpose flour
• 3/4 cup warm milk
• 1 1/2 tsp instant yeast
• 1 tsp sugar
• 3 cups neutral oil, for frying, plus 2 tbsp
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 cucumber, sliced, and 1 tomato, sliced
• 1/2 cup plain yogurt
• 2 tbsp chopped dill
• Salt and black pepper

Steps

1. Mix the flour, yeast, sugar, and 1 teaspoon salt, then work in the warm milk to make a soft dough. Knead for 8 minutes until smooth and elastic.
2. Cover and leave in a warm place for 1 hour, until doubled in size. Baursak depends on that rise; unproved dough fries into hard, dense lumps instead of hollow puffs.
3. Knock the dough back gently, roll it out to 1/2 inch thick, and cut it into 1 1/2-inch squares or diamonds.
4. Let the cut pieces rest for 15 minutes on a floured tray so they puff again slightly.
5. Heat the frying oil to 350F (175C). Any hotter and the outside browns before the inside cooks; any cooler and they absorb oil.
6. Fry in batches of six to eight for 2 to 3 minutes, turning as they rise, until golden and hollow. Drain on a rack.
7. Meanwhile season the beef with the cumin, coriander, salt, and pepper and sear it in the 2 tablespoons of oil over the highest heat for 90 seconds per side, in batches, adding the onion and garlic at the end.
8. Stir the yogurt with the dill and a pinch of salt, and serve the hot baursak with the beef, the cucumber and tomato, and the dill yogurt.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.