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.
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.
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.