Katlama
Description
Perfectly suited for tea and coffee. Katlama belongs to Tatar (Uzbek) cuisine. I will show and tell you in detail. Serve cooled or slightly warm.
Instructions
- 1
Step 1
To prepare katlama, first sift the flour into a deep bowl.
- 2
Step 2
Add a teaspoon of salt to the flour. Mix well. Bring water to a boil, then pour 100 ml of boiling water into the flour.
- 3
Step 3
Mix the flour with water. Add vegetable oil and knead the dough.
- 4
Step 4
It's impossible to knead the dough by hand—it's too hot. I mixed the dough with a fork at first, and once it cooled down, I kneaded it by hand. You won't need to knead it much. The hot water and oil make the dough perfect; it quickly becomes smooth and elastic.
- 5
Step 5
Roll the dough into a sausage shape.
- 6
Step 6
Cut it into small pieces.
- 7
Step 7
Roll out each piece of dough into a flat sheet. Place the chopped green onion and parsley in the center of the dough. Bring together the edges of the sheet. You will get a sausage-shaped piece with a filling of herbs inside (like a long dumpling).
- 8
Step 8
Roll the sausage into a coil around its axis, forming something like a snail. Now roll it out with a rolling pin into a small circle, being careful not to let the filling break through the dough.
- 9
Step 9
Fry the resulting katlama on both sides in a dry skillet. I was afraid the dough would stick to the pan while frying, so I added exactly 2 small drops of vegetable oil to the skillet and spread them over the surface with a brush. I fried all the katlamas on this skillet. They browned perfectly, and nothing stuck to the pan (I have a regular cast-iron skillet).
- 10
Step 10
Serve katlama with sour cream and fresh herbs.