Gurtuk

Dish of Karakalpak cuisine. It is a meat and flour dish with boiled rolled dough rectangles and boiled meat. For cooking, lamb and beef are most often used. The meat is cut into small pieces and boiled in water in a cauldron. In the process of cooking, whole and peeled carrots and onions are put into the cauldron. The resulting foam is removed. When cooking is complete, part of the fat is removed and the onion cut into circles is poured. Then the meat is removed and the apron is boiled. The apron is laid out on a wide flat plate in an even layer. Meat is placed in the center, and around - carrots and onions, previously filled with fat. Before serving meals, guests wash their hands. Each guest is served in a bowl in a bowl . If desired, a pod of red pepper can be put in the bowl. One of the guests distributes small pieces of meat and bone with meat present at the meal, and he divides the rest of the meat into small pieces. An apron is eaten with hands. A piece of meat is taken, placed on the apron, then they are sent together to the mouth. An apron can serve as the basis of another dish. If all the ingredients are finely chopped and mixed, then you get a dish of "turam" ("kroshevo") - Karakalpak beshbarmak .