Today we will talk about Katlam - it is a national dish of the Tatar and Uzbek peoples. Katlama is a product made from unleavened dough. But there are some differences between the ways of preparing this dish for Tatars and Uzbeks. In this article we will tell you how to cook katlama in Uzbek and Tatar.
Uzbek Katlama
Ingredients:
For the test:
- flour - 0,5 kg;
- water - 200 ml;
- vegetable oil - 1 tbsp. a spoon;
- salt - 1 teaspoon.
For filling:
- onion - 2 pcs .;
- parsley - 40 g;
- salt.
Preparation
In a deep container pour boiled water, add sifted flour, salt and sunflower oil. We knead the dough, it turns out quite steep. We set it aside for 20 minutes. Then, divide into 2 parts and thinly roll out. We layer the dough with vegetable oil, roll it with a roll, and then twist it like a snail. Again, leave the dough for 15 minutes. We again roll a thin layer. For filling, chop the onion as small as possible, add chopped parsley and salt, mix. We spread out the filling on the dough, roll the roll. Then we cut it into slices, about 4-5 cm wide. Each piece is pressed down, cakes are obtained. The resulting cakes are fried in a frying pan with preheated vegetable oil under the lid.
Tatar katlama
Dough for the Tatar katlama is also made fresh. But unlike Uzbeks, Tatars do not fry their catlame, but cook for a couple.
Ingredients:
For the test:
- flour - 350 g;
- water 120 ml;
- sugar - 30 g;
- eggs - 2 pieces;
- oil - 100 g;
- salt.
For filling:
- boiled beef - 300 g;
- onion - 1 piece;
- salt, pepper - to taste.
Preparation
First we prepare the filling: we boil the meat, let's go through the meat grinder. And mix with onion, fried in vegetable oil, salt and pepper add to taste. It is also possible to use a raw, well-chopped onion.
Knead the dough for katlama: in a large bowl, pour in water, add sifted flour, sugar, salt, butter and egg to it, and knead the dough. It should turn out to be steep, and lag behind hands and dishes.
Dough rolled into the bed. We spread the meat stuffing on it and roll the roll. We clip the edges of the roll with the dough to keep the juice from the filling. The resulting roll is placed in a steamer and cooked for a couple until the test is ready. After that, roll the top with oil, put it in a frying pan, a little oiled, and put the minutes for 5 in the oven. Then remove and cut into pieces.