Kattam
- Nutrition Facts
- Calories: 229
- Protein: 5,6
- Fats: 7,3
- Carbohydrates: 35,2
If you have not heard of such a dish as kattama, it's time to fix it. Traditionally, KhozOboz offers its readers not just a recipe for another interesting dish, but also some information about its history.
History of the dish
Kattama is a Kyrgyz dish. Although they cook it in Kazakhstan. In Mongolia, similar cakes are also popular, but in those parts they are called gambir. But in Turkish and Azerbaijani cuisines, the dish already has a similar name - katmer. In any case, regardless of the name, these are very tasty and mouth-watering cakes. Which are also easy to prepare.
Kattama is prepared from both yeast and unleavened dough. Kattama can be stuffed or not. Onion is used as a filling, although it can also be branched - dzhusai. Often flat cakes are served with the first courses - they are ideally combined with broth, soup. They are also good for meat dishes, as well as for tea - it may be unusual, but still very tasty.
The Kyrgyz, as we know from the lessons of history, have been a nomadic people for a long time, so their cuisine still reflects this particular way of life. They prepared convenient meals that you can take on the road. Kattama is a vivid example of such a dish; even today it is convenient to pack it with you to work, on a hike, or on a trip. And it doesn't go bad quickly! Therefore, let's not postpone a closer acquaintance with such a wonderful Kyrgyz dish as kattama, and let's start cooking it.
Ingredients
- Wheat flour - 500 grams
- Dry yeast - 1 teaspoon
- Warm water - 1 cup
- Salt - to taste
- Onion - 2-3 pieces
- Butter - 50 grams
- Vegetable oil for frying - 2 tablespoons
Cooking
- The first step in preparing kattama is to mix all the ingredients for the dough: flour, yeast and warm water. Please note that the water must be warm, because we are dealing with yeast.
We combine flour, yeast and water for the dough
- This is what the dough looks like in the process of kneading in a food processor. You can knead with your hands, but this is a more time-consuming process.
Knead the dough. It is better to do this with a food processor.
- Cover the dough with cling film and leave it for one hour so that it increases in size, becomes soft and fluffy.
To make the dough grow, leave it alone for 60 minutes, covering it with cling film.
- While the dough is resting, peel and cut the onion into fairly thin half rings.
Cut the onion into thin half rings.
- Melt the butter in a frying pan and lightly fry the onion on it over low heat.
Fry the onion in 50 grams of butter.
- Fry the onion for just a few minutes over low heat, it is very important not to overcook it.
We make sure that the onion does not burn, otherwise the taste of the cakes will not be as tender as we need.
- When the dough has already come up, divide it into two parts and roll each of them thinly enough.
Divide the dough in half and roll each part thinly.
- Put half of the onion filling on the dough.
Spread the fried onion on the dough.
- Roll the dough with onions into a roll, as shown in the photo. It comes out long and thin.
We make a roll out of dough and onions.
- Then we twist the roll into such a peculiar and very cute snail, which you can see in the photo.
We make a snail from a roll.
- And now we roll the snail into a cake. Not too thin.
We roll out the snail so that we get a cake.
- And now we fry each cake in vegetable oil on both sides so that it is well browned.
Fry the cake on both sides in vegetable oil.
- Kattama is ready! You can cut still warm cakes, or you can serve them whole to the table. Enjoy your meal!
Kyrgyz cakes are ready!.
The benefits of the dish
The benefit of kattama is in the satiety that this dish can provide us with. Baking with onions fried in butter is a rather high-calorie thing, so it is not surprising that after eating such a dish with hot broth, you will not want to eat for a long time.
