Katlama ( Bashk. Katlama [1] , Crimean-Tat. Qatlama, qatlama , Tat. Katlama ) - a dish of Bashkir , Crimean Tatar , Tatar [2] and Uzbek national cuisine, steamed meatloaf. After cooking, cut into slices three centimeters thick, pour with dissolved butter and serve. This dish is rarely served to guests, as you need to eat it by hand. Tatar katlama is a variety of manti , therefore katlama is usually cooked in mantyshny.
| Katlama | |
|---|---|
| Included in national cuisines | |
| |
| Components | |
| The main | meat , dough , onion , salt, pepper |
| Possible | garlic, dill, parsley and chives |
There are also puff cakes called katlama. They are very easy to prepare. For cooking, you will need water, flour, salt, fat for a layer of dough and frying (or linseed , mustard , sunflower oil).
The modern version of katlama gets a sweet taste. For example, katlama with poppy seeds. The same dough as for regular katlama, but with the addition of poppy seeds and sugar. This version of katlama is found in Tajik cuisine
Ingredients
- Flour
- Minced meat
- Potatoes
- Onion
- Eggs
Notes
- ↑ Ҡatlama (dough roll with meat filling)
- ↑ Pokhlebkin V.V. Big Encyclopedia of Culinary Art. - 2005.
Links
- Katlama
- Katlama with vegan poppy seeds
- Amineva F. S. Names of national food in the Bashkir language. Abstract. diss. Cand. Philos. sciences. M., 2005.