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Print Recipe
Roast Recipe
This is an old recipe of national Kazakh cuisine. This delicious, hearty dish will be a real treat for your guests and loved ones. It tastes a bit like manta rays, but is richer and brighter.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. First of all, prepare the dough. In water, dissolve a teaspoon of salt, beat in the egg, stir. Sift the flour into a Cup, make a recess in it, pour in the liquid, knead the dough.
    First of all, prepare the dough. In water, dissolve a teaspoon of salt, beat in the egg, stir.
Sift the flour into a Cup, make a recess in it, pour in the liquid, knead the dough.
  2. The dough turns out to be tight, it needs to be thoroughly kneaded for 10 minutes and set aside to rest for 30-40 minutes, so that it is infused and becomes more elastic.
    The dough turns out to be tight, it needs to be thoroughly kneaded for 10 minutes and set aside to rest for 30-40 minutes, so that it is infused and becomes more elastic.
  3. While the dough is resting, prepare the filling. Cut all vegetables into small cubes
    While the dough is resting, prepare the filling. Cut all vegetables into small cubes
  4. Meat is also cut into small pieces.
    Meat is also cut into small pieces.
  5. Pour vegetable oil into a cauldron or deep frying pan and heat.
    Pour vegetable oil into a cauldron or deep frying pan and heat.
  6. Fry the meat, onions, and carrots in the preheated oil for 20 minutes.
    Fry the meat, onions, and carrots in the preheated oil for 20 minutes.
  7. Add the remaining vegetables, salt, pepper, crushed garlic, and mix everything together.
    Add the remaining vegetables, salt, pepper, crushed garlic, and mix everything together.
  8. Put the ketchut to the vegetables, pour hot water so that it only covers the roast.
    Put the ketchut to the vegetables, pour hot water so that it only covers the roast.
  9. The finished dough is thinly rolled out, cut into small rectangles, grease with vegetable oil.
    The finished dough is thinly rolled out, cut into small rectangles, grease with vegetable oil.
  10. Cover the entire roast with pieces of dough, while the dough should not be in water. Cover the cauldron and cook over medium heat until the dough is ready, 30 minutes.
    Cover the entire roast with pieces of dough, while the dough should not be in water. Cover the cauldron and cook over medium heat until the dough is ready, 30 minutes.
  11. When the dish is ready, first spread the dough on the dish, top with the filling and sprinkle with herbs.
    When the dish is ready, first spread the dough on the dish, top with the filling and sprinkle with herbs.
  12. Bon Appetit!
    Bon Appetit!

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