Kullama is a Tatar national dish made from fatty meat, while salma is made from thin dough.
It is necessary
- - 200 g of meat (pulp)
- - 200 g salma
- - 20 g of ghee butter
- - 45 g of onions
- - 45 g carrots
- - 45 g of broth
- - salt, pepper, kidney heart (to taste)
Instructions
Step 1
We take fatty lamb, beef or horse meat. Rinse thoroughly, remove from bones, cut into pieces of 300-400 grams, put in salted boiling water and cook.
Step 2
It is necessary to remove the meat from the broth, cool and cut into thin pieces weighing 75 grams across the fibers.
Step 3
We make a large salma from flour, cook in salted water and put it on a sieve.
Step 4
Add butter to salma and mix with chopped meat.
Step 5
Put chopped onion rings, chopped carrots, peppers, bay leaves in one part of the broth and cook for 15-20 minutes.
Step 6
Fill the meat mixed with salma with the prepared sauce, cover the dishes with a lid and set to stew on the stove for 10-15 minutes.
Step 7
Also, to taste, you can add boiled liver, heart, kidneys to meat.
