The video is a cooking tutorial for traditional Georgian pancakes with meat filling. The host begins by boiling beef and then grinding it with a meat grinder. They then mix the ground beef with raw pork, onions, cilantro, parsley, garlic, and spices, including blue fenugreek (utskho suneli) to give it a distinctive Georgian flavor.
Next, the host prepares the pancake batter by mixing eggs, milk, vegetable oil, sugar, and flour. They cook the pancakes on one side and then cover them with a lid to keep them warm.
Once the pancakes are ready, the host fills them with the meat mixture and folds the edges to seal them. They then fry the filled pancakes until they are golden brown.
The host notes that the pancakes should be smaller and thinner, as is traditional in Georgia. They also mention that the recipe takes longer than a regular pancake recipe, but it's worth the effort because the result is delicious and hearty.
Finally, the host tries one of the pancakes and pronounces it delicious, with a great contrast between the sweet pancake and the savory meat filling. They end the video by wishing their viewers a good mood and a smooth life, and inviting them to try the recipe.
Here are the facts extracted from the text:
1. The recipe is for Georgian-style pancakes with meat filling.
2. The filling requires beef and pork, with a recommended ratio of 2:1 or 1:1 with fatty pork or lard.
3. The beef should be boiled and ground with the fat and veins.
4. The pork should be raw and ground with onions.
5. The filling also includes cilantro, parsley, garlic, and spices such as utskho-suneli (blue fenugreek), paprika, and black pepper.
6. The dough for the pancakes requires 4 eggs, milk, vegetable oil, sugar, salt, and flour.
7. The ingredients should be at room temperature before use.
8. The dough should be stirred until the salt and sugar are dissolved.
9. The flour should be added 1 tablespoon at a time, with a recommended amount of 400 grams.
10. The dough should be tested with a small pancake to check the salt and sugar levels.
11. The pancakes should be fried on one side only, with the other side left uncooked.
12. The pancakes should be covered with a lid to prevent drying out.
13. The filling should be placed on the fried side of the pancake.
14. The pancakes should be folded and sealed to prevent the filling from escaping.
15. The recipe yields 30 large pancakes or 50 small ones.
16. The pancakes are traditionally served lukewarm, with a sweet and savory contrast.
17. The recipe takes longer to prepare than a regular pancake recipe, but is worth the effort.