However, before we move directly to the recipe itself, everyone will probably be interested in knowing why this dish is healthy or harmful, for example, in comparison with the cakes, pastries and other sweets that are familiar to us. First of all, from this point of view, it should be noted that, unlike rich, creamy cakes and pastries, oriental sweets can and should be included in your diet, if only because they always contain a lot of nuts. There’s probably no need to talk for a long time about the benefits of nuts. To be more specific, the recipe for the dish we will talk about today includes several types of nuts, walnuts and almonds. It is these types that we will focus on in detail today.
Benefits of the dish
- Walnuts have long been known as a sure way to treat many diseases. Thus, one of the reasons for such a love for nuts can be called the confidence of representatives of oriental medicine that walnuts, when eaten regularly, can strengthen the liver, brain and heart. If you start consuming nuts with milk, then in addition to the enormous vitamin and medicinal benefits, the body will also be cleansed of toxins and other harmful substances. In addition, walnuts have a unique composition. They contain vitamins A, B1, B2, B12, B15, K, E, various acids, tannins and essential oils. Walnuts are also very rich in minerals. As a dietary product, walnuts boast a huge amount of protein, because compared to the protein of meat or milk, walnut protein does not require much energy consumption for absorption. Roughly speaking, walnuts are able to saturate the human body with all the necessary vitamins, minerals and amino acids, and at the same time, unlike vegetables, they also contain proteins, fats and carbohydrates. That is, in fact, walnuts are a complete food.
- Almonds are the so-called king nuts. According to the legend of the ancients, it was he who brought happiness, prosperity and prosperity to the house. For such amazing properties, it was and remains the main treat in every self-respecting Eastern home and a sign of hospitality. If we turn to the beneficial properties of almonds, then first of all it should be noted that they contain a lot of monosaturated fats, which help remove cholesterol from the human body. Almonds are also very rich in vitamin B, which actively promotes the construction of new cells in the human body and thereby prevents aging. Vitamin E, which is also found in almonds in sufficient quantities, can prevent cancer and promote rejuvenation. Among minerals, almonds boast a high content of magnesium, potassium, calcium and phosphorus, which has a beneficial effect on the cardiovascular system. Almonds are also effective in treating urolithiasis and removing sand from the kidneys. Thus, almonds can be called the nut of youth and beauty, and also a sure way to cleanse blood vessels of cholesterol.
In view of all the facts presented, it becomes obvious that any dish? which contains at least one of these nuts is almost a medicine, and if both are present, that’s absolutely great. Naturally, since we are talking about dessert, there will also be sugar, which is not the healthiest among foods - but we are people, we have small weaknesses. We have the right to pamper ourselves. And Burma is a way to combine business with pleasure.
Burma recipe. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of Burma.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 225.9 kcal | 1684 kcal | 13.4% | 5.9% | 745 g |
| Squirrels | 9.7 g | 76 g | 12.8% | 5.7% | 784 g |
| Fats | 10.1 g | 56 g | 18% | 8% | 554 g |
| Carbohydrates | 23.7 g | 219 g | 10.8% | 4.8% | 924 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 2.3 g | 20 g | 11.5% | 5.1% | 870 g |
| Water | 56.2 g | 2273 g | 2.5% | 1.1% | 4044 g |
| Ash | 1.338 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 73.6 mcg | 900 mcg | 8.2% | 3.6% | 1223 g |
| Retinol | 0.01 mg | ~ | |||
| beta carotene | 0.34 mg | 5 mg | 6.8% | 3% | 1471 g |
| Vitamin B1, thiamine | 0.299 mg | 1.5 mg | 19.9% | 8.8% | 502 g |
| Vitamin B2, riboflavin | 0.122 mg | 1.8 mg | 6.8% | 3% | 1475 g |
| Vitamin B4, choline | 25.64 mg | 500 mg | 5.1% | 2.3% | 1950 |
| Vitamin B5, pantothenic | 0.48 mg | 5 mg | 9.6% | 4.2% | 1042 g |
| Vitamin B6, pyridoxine | 0.242 mg | 2 mg | 12.1% | 5.4% | 826 g |
| Vitamin B9, folates | 15.91 mcg | 400 mcg | 4% | 1.8% | 2514 g |
| Vitamin B12, cobalamin | 0.245 mcg | 3 mcg | 8.2% | 3.6% | 1224 g |
| Vitamin C, ascorbic acid | 2.43 mg | 90 mg | 2.7% | 1.2% | 3704 g |
| Vitamin D, calciferol | 0.088 mcg | 10 mcg | 0.9% | 0.4% | 11364 g |
| Vitamin E, alpha tocopherol, TE | 1.955 mg | 15 mg | 13% | 5.8% | 767 g |
| Vitamin H, biotin | 1.633 mcg | 50 mcg | 3.3% | 1.5% | 3062 g |
| Vitamin RR, NE | 2.7312 mg | 20 mg | 13.7% | 6.1% | 732 g |
| Niacin | 0.493 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 236.12 mg | 2500 mg | 9.4% | 4.2% | 1059 g |
| Calcium, Ca | 34.38 mg | 1000 mg | 3.4% | 1.5% | 2909 g |
| Silicon, Si | 1.2 mg | 30 mg | 4% | 1.8% | 2500 g |
| Magnesium, Mg | 21.29 mg | 400 mg | 5.3% | 2.3% | 1879 |
| Sodium, Na | 222.33 mg | 1300 mg | 17.1% | 7.6% | 585 g |
| Sera, S | 49.83 mg | 1000 mg | 5% | 2.2% | 2007 |
| Phosphorus, P | 119.3 mg | 800 mg | 14.9% | 6.6% | 671 g |
| Chlorine, Cl | 321.89 mg | 2300 mg | 14% | 6.2% | 715 g |
| Microelements | |||||
| Aluminium, Al | 415 mcg | ~ | |||
| Bor, B | 61.1 mcg | ~ | |||
| Vanadium, V | 27 mcg | ~ | |||
| Iron, Fe | 1.136 mg | 18 mg | 6.3% | 2.8% | 1585 g |
| Yod, I | 2.25 mcg | 150 mcg | 1.5% | 0.7% | 6667 g |
| Cobalt, Co | 2.455 mcg | 10 mcg | 24.6% | 10.9% | 407 g |
| Manganese, Mn | 0.2446 mg | 2 mg | 12.2% | 5.4% | 818 g |
| Copper, Cu | 118.71 mcg | 1000 mcg | 11.9% | 5.3% | 842 g |
| Molybdenum, Mo | 4.54 mcg | 70 mcg | 6.5% | 2.9% | 1542 g |
| Nickel, Ni | 1.41 mcg | ~ | |||
| Tin, Sn | 1.56 mcg | ~ | |||
| Rubidium, Rb | 119 mcg | ~ | |||
| Selenium, Se | 11.678 mcg | 55 mcg | 21.2% | 9.4% | 471 g |
| Titanium, Ti | 3.3 mcg | ~ | |||
| Fluorine, F | 52.05 mcg | 4000 mcg | 1.3% | 0.6% | 7685 g |
| Chromium, Cr | 1.32 mcg | 50 mcg | 2.6% | 1.2% | 3788 g |
| Zinc, Zn | 1.3279 mg | 12 mg | 11.1% | 4.9% | 904 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 19.652 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.1 g | max 100 g | |||
| Glucose (dextrose) | 0.975 g | ~ | |||
| Sucrose | 1.75 g | ~ | |||
| Fructose | 0.525 g | ~ | |||
| Essential amino acids | 0.098 g | ~ | |||
| Arginine* | 0.081 g | ~ | |||
| Valin | 0.041 g | ~ | |||
| Histidine* | 0.019 g | ~ | |||
| Isoleucine | 0.038 g | ~ | |||
| Leucine | 0.062 g | ~ | |||
| Lysine | 0.054 g | ~ | |||
| Methionine | 0.022 g | ~ | |||
| Methionine + Cysteine | 0.038 g | ~ | |||
| Threonine | 0.038 g | ~ | |||
| Tryptophan | 0.014 g | ~ | |||
| Phenylalanine | 0.041 g | ~ | |||
| Phenylalanine+Tyrosine | 0.071 g | ~ | |||
| Nonessential amino acids | 0.23 g | ~ | |||
| Alanin | 0.047 g | ~ | |||
| Aspartic acid | 0.075 g | ~ | |||
| Glycine | 0.034 g | ~ | |||
| Glutamic acid | 0.146 g | ~ | |||
| Proline | 0.027 g | ~ | |||
| Serin | 0.049 g | ~ | |||
| Tyrosine | 0.03 g | ~ | |||
| Cysteine | 0.016 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 43.1 mg | max 300 mg | |||
| beta sitosterol | 7.05 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2.8 g | max 18.7 g | |||
| 8:0 Caprylic | 0.003 g | ~ | |||
| 10:0 Kaprinovaya | 0.003 g | ~ | |||
| 12:0 Lauric | 0.006 g | ~ | |||
| 14:0 Miristinovaya | 0.095 g | ~ | |||
| 16:0 Palmitinaya | 1.642 g | ~ | |||
| 17:0 Margarine | 0.001 g | ~ | |||
| 18:0 Stearic | 0.893 g | ~ | |||
| 20:0 Arakhinovaya | 0.011 g | ~ | |||
| 22:0 Begenovaya | 0.021 g | ~ | |||
| Monounsaturated fatty acids | 3.688 g | min 16.8 g | 22% | 9.7% | |
| 16:1 Palmitoleic | 0.201 g | ~ | |||
| 18:1 Oleic (omega-9) | 3.383 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.047 g | ~ | |||
| Polyunsaturated fatty acids | 2.484 g | from 11.2 to 20.6 g | 22.2% | 9.8% | |
| 18:2 Linolevaya | 2.41 g | ~ | |||
| 18:3 Linolenic | 0.022 g | ~ | |||
| 20:4 Arachidonic | 0.027 g | ~ | |||
| Omega-6 fatty acids | 0.6 g | from 4.7 to 16.8 g | 12.8% | 5.7% |
The energy value of Burma is 225.9 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Ingredients for Burmese
Burmese dough ingredients
- Flour - 3.5 cups
- Water - 1 glass
- Olive oil - about 1/2 cup
- Salt - a pinch
Burmese filling ingredients
- Walnuts - 1 cup
- Almonds - 1 cup
- Powdered sugar - 1/2 cup
- Ground cinnamon - 2 tsp.
- Nutmeg - about 1/2 tsp.
- Egg white - 1 pc.
- Butter - 7 tbsp.
Ingredients for syrup
- Sugar - 2 g
- Water - 1 glass
- Zest and juice of 1 lemon
- Ground cinnamon - 1/2 tsp.
Cooking steps
Preparing fresh dough:
Add salt and vegetable oil to the water. Add sifted flour in portions and knead into a soft, elastic dough, wrap in cling film and leave for 30 minutes.
Wash and peel the pumpkin
and grate on a coarse grater. Add a little sugar and let stand to release the juice.
Cut the onion into half rings
and sauté in vegetable oil.
Squeeze the pumpkin and combine with fried onions.
Divide the dough into two parts. And roll each one very thinly. Brush with melted butter.
How to cook Burma
How to prepare Burmese dough
- 1. Sift the flour, mix with salt and place in a mound.
- 2. Make a depression in the center and pour slightly warm water and olive oil into it.
- 3. Now you need to knead the dough well so that it becomes soft and elastic, and most importantly without lumps.
- 4. After the dough is kneaded, you need to divide it into 10 equal parts.
- 5. Now put the dough in a bowl and cover with a napkin. He needs to breathe a little.
How to prepare the filling
- 1. Grind the walnuts into small pieces, but not into powder!
- 2. We also break the almonds into large crumbs.
- 3. Now you need to mix the nuts
- 4. Next, add powdered sugar to the nut mixture.
- 5. Now is the time to combine everything with protein.
- 6. After all the ingredients are mixed, add spices.
How to make syrup
- 1. Take a small saucepan with water.
- 2. Pour lemon juice into the water and add the zest.
- 3. Now add sugar and ground cinnamon.
- 4. Place everything on low heat and bring to a boil.
- 5. Cook the syrup over low heat for about 5 minutes.
How to cook rolls
- 1. Take one of the pieces of dough and place it on a floured surface.
- 2. Roll out a very thin rectangular layer.
- 3. Melt the butter and grease the cake with it.
- 4. Along the wide side of the rectangular cake layer, place the prepared nut filling approximately 3 cm wide.
- 5. Take a long metal stick or knitting needle and place it next to the filling on the outside.
- 6. Gently helping yourself with a chopstick, we begin to wrap the filling into a long roll.
- 7. Grease a baking tray with oil, you can even line it with baking paper.
- 8. Now carefully press the ends of the roll against the knitting needle and transfer it to the baking sheet. The spoke stays inside!
- 9. The same must be repeated with the remaining rolls.
- 10. Please note that the rolls should be placed close to each other.
- 11. When all the rolls are on the baking sheet, you need to grease them with melted butter.
- 12. Next, cut each roll into about 3 pieces.
- 13. Burma should be baked in an oven preheated to 190 degrees for about 40 minutes.
- 14. After the rolls are cooked, remove them from the oven and pour the prepared syrup over them.
- 15. Please note that they should be left overnight to soak before using.
- 16. Before serving, remove the metal sticks from the rolls.
We hope it is now absolutely obvious to you that there is simply nothing complicated in preparing this dish. From now on, you can always surprise your friends, family and loved ones with unusual and very colorful desserts of oriental cuisine. Follow our reviews and be sure to learn many more recipes of oriental cuisine, including desserts. If you yourself know an unusual recipe and can share it with us, we will be very glad. We wish us all more sweet moments in life. Your friend and advisor KhozOboz.
Classic Burmese recipe with meat in the oven
Test composition:
- Flour - 2-2.5 cups + for rolling
- Water -200ml
- Egg-1 piece
- Salt-1 tsp. spoon
Filling composition:
- Fatty meat -0.3 kg (you can add fat tail fat to lamb)
- Onions -6 pieces
- Potatoes - 4 pieces
- Oil (vegetable or butter) - 100g
- Salt-0.5 tsp. spoons
- Seasonings (pepper, cumin) - to taste
- The dough needs to sit, so let's start preparing the burma from it.
- In a bowl, mix the egg, water, salt and flour, knead into an elastic dough. Cover the dough with a towel and let it rest for 15 minutes. Then divide the dough into 2 parts and form 2 balls. And we prepare the filling for the Burmese.
- Mash the meat and cut it very finely. Peel the onions and potatoes, wash and chop or finely chop. Mix meat and vegetables and add salt and spices, mix everything thoroughly.
- Roll out thin layers from the balls of dough, grease them generously with hot vegetable oil or melted butter. Place the meat filling and roll into a roll. Place the roll in a baking dish, twisting it into a spiral. Continue the spiral with the next roll. Make cross cuts along the fresh dough, dividing it into portions.
- Bake in a preheated oven at 180 degrees for about 45 minutes. We determine readiness by the formation of a golden crust. Grease the finished pie with butter.
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DESCRIPTION
This recipe for Crimean Tatar Burmese with pumpkin was shared with me by a Crimean Tatar friend, so the information is the most accurate, first-hand. I've been baking burma , and it's always a holiday for my relatives and friends. You won’t believe it, there’s almost a fight for an extra piece, but I make Burma . So I am very, very grateful for the recipe, and now I am sharing it with you.
For Burmese , take only ripe, bright orange pumpkin, then the filling will not be dry. The main secret of Burmese with pumpkin is to spare neither pumpkin nor nuts and sprinkle sugar generously (but without fanaticism). Then it will turn out juicy and tasty.
Ingredients
For the test:
- 560 grams flour
- 1 egg
- 250 milliliters of water
For filling:
- 800 grams of pumpkin
- 400 grams of onion
- 120 grams butter
- salt and pepper to taste
Management
Burma - a traditional dish of the Crimean Tatars - is a filling wrapped in a layer of dough and cooked in the oven.
The filling can be any, but traditionally it is prepared from two types of fillings, meat and seasonally pumpkin, with the addition of potatoes if desired.
The approximate cost of the finished dish is 20,000 sum.*
*price is current at the time of publication of the recipe.
Subscribe to our Telegram channel, there are still many delicious and proven recipes ahead!
2 351
Prepare the dough:
Add salt to warm water.
Add the egg. Mix. Pour flour into a large bowl, make a well, add water and egg.
Knead into an elastic dough, wrap in cling film and refrigerate for 1 hour.
Prepare the filling:
Cut the pumpkin and onion into small cubes, season with spices, and mix.
Divide the dough into 2 parts, roll each part of the dough into a thin large layer.
Brush generously with melted butter and spread the filling evenly, spacing 5 centimeters from the edges.
Roll up the roll with the longer side and pinch the edges.
Place the roll on a parchment-lined baking sheet in the shape of a “snail” and repeat the same with the second roll.
Brush the snail with melted butter, bake in an oven preheated to 220 C for 15-20 minutes, then reduce to 180 C and bake for 45-50 minutes.
Bon appetit!
Open Pumpkin Pie by acsf
Dough:
Filling:
I baked the pumpkin in the microwave for 10 minutes. It should be soft, add all the ingredients to the blender except the raisins. Then mixed with raisins. I kneaded the dough, put it in a mold, formed the sides, and baked at 180 degrees for 15 minutes. Then I poured the filling. And back into the oven, for 20-25 minutes.
