Shangi

Shangs are open pies, buns or tortillas that have been made in Russia since ancient times from rye or wheat yeast dough, which was kneaded necessarily using lamb or beef fat. It is noteworthy that the Shangs are considered the main dish of the northern peoples, who have been living in harsh climatic conditions for centuries. Shang pastries got their original name due to borrowing from the language of Finnish tribes. In ancient times, people worshiped the sun, so the round form of the shangi was a kind of symbol and tribute to the heavenly light.

For this reason, the bakery product for a long time belonged to ritual foods. Nowadays, shangs are inferior in popularity to other types of bakery products. However, in the Ural or Siberian region, shangs are still considered a mandatory food in the diet of the vast majority of the population. True, the recipe for modern shangi has undergone significant changes and only remotely resembles the original version of bakery products.

Modern hostesses make shangs from yeast dough with sour sourdough. In the old days, special lean or fresh shangs of kuliggez were made in Komi. In appearance, shangs are similar to cheesecakes, which also belong to ancient Russian bakery products filled with cottage cheese. However, shangs differ from cheesecakes in that this bakery product is not made with sweet fillings. True, there are several regional varieties and recipes for sweet shangi, for example, a version of a bakery product with drizzle and honey.

However, this is rather an exception to the rule, which has not been widely used. In addition, shangs differ from cheesecakes in filling, or rather in its amount. Some researchers of the culture and culinary traditions of the northern peoples argue that the shangs did not begin, but only lubricated with filling from above. True, this is a very controversial statement, especially considering that in the conditions of the north it is easier to get meat than the ingredients for dough.

For this reason, dozens of recipes for dishes were born, in which the filling was laid out on a thinly rolled layer of dough, for example, dumplings. However, it should be noted that the shangs really do not start, but place the filling on top of the dough layer. This is a distinctive feature and characteristic feature of this type of bakery products. The calorie content of the shangi depends primarily on the composition of the initial ingredients that will be used in the baking process.

The average calorie level of shangi made according to the classic recipe is 270 Kcal, which falls on 100 grams of bakery product. True, the calorie content of shangi with meat will be strikingly different from a product with sour cream or potato filling. There are a sufficient number of varieties of shangi tortillas, which, as a rule, differ in the type of dough and filling. Shangs are made with meat, mushroom, curd and egg filling. Also, shangs are stuffed with mashed potatoes, peas, buckwheat or millet porridge.