Kalzha (Tatar Stuffed Beef Roll)

Yes, it takes a little effort, but you'll end up with a real showpiece of a dish. In Tatar tradition, kalzha is made from young lamb and given to a new mother for the first forty days after childbirth, so she can nurse her baby on richer, more nourishing milk. But taking care of your health isn't just for new moms. Let's make a less strictly "diet" version of kalzha — you'll love it! This dish works not only for weeknights but also for a holiday table, and even for a picnic — wrap it in foil and roast it over the coals. What to serve alongside? That depends on whether it has a filling. But kalzha is good with any side, and especially with pasta.

wella

Recipe author

Composition / ingredients

Servings:

Beef fillet

500

Fresh herbs

Bell pepper

Garlic

Onion

Dried apricots

Mayonnaise

Adjika

Salt

Ground hot pepper

Dry spices

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 11 g

Fats 47 % 16 g

Carbohydrates 21 % 7 g

201 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

The first thing to do is prep the meat. By the rules, it should be about 3/4 inch (2 cm) thick, with no membrane or fat on it. Trim off anything extra and even out the piece.
Step 2:

To make the kalzha juicier, pound the meat with a mallet. Cover it with plastic wrap first so the pieces don't tear or fly around.
Step 3:

When it's made for a new mother, the meat is of course left unseasoned. In our version, though, we'll rub it with spices.
Step 4:

Crush the garlic.
Step 5:

Rub the garlic into the meat and sprinkle it with vinegar. Let it sit for an hour to an hour and a half.
Step 6:

Then lightly salt and pepper the meat and spread the sheet with a mix of mayonnaise and adjika (or something else tomato-based).
Step 7:

Cut the bell peppers into thin strips.
Step 8:

Slice a small white onion into half-moons.
Step 9:

Chop the fresh herbs.
Step 10:

Spread a thin layer of herbs over the meat.
Step 11:

Near one edge, start laying down the pepper strips, onion, and dried apricots (leave them whole — no need to cut them).
Step 12:

Roll it all up and tie it with kitchen twine or thread so the filling doesn't spill out as it cooks.
Step 13:

Heat a skillet and sear the roll until cooked through.
Step 14:

Turn it regularly. Once you can tell the kalzha is done, snip off the twine and slice it into neat rounds.

A few more tips: any meat will work, but young lamb is ideal — the younger the meat, the juicier the dish. The wider the piece, the more filling it will hold (assuming you're making it stuffed). The thinner you pound the meat, the faster the kalzha cooks. The filling can be anything, or you can skip it entirely. When you roll it up, make sure the filling doesn't tear the meat and sits snugly enough that it won't fall out during cooking. There are several ways to cook kalzha — after searing, you can simmer it for about an hour and a half, or finish it in foil in the oven or slow cooker. Various vegetables are often added. Ideally, the kalzha is simmered for an hour and a half and served with its broth, homemade noodles, and vegetables. If you're frying it without simmering afterward, remember to keep turning it from side to side. If the roll is thick, finish it in the oven or slow cooker. You can wrap it in foil, set it in a dish, and add a little water.