Kalzha

Yes, you will have to tinker, but you will get an original dish. According to the Tatar tradition, kalzha is prepared from a young lamb for a woman in labor for forty days. All this time she feeds the baby with richer and healthier milk. But it's not just moms who need to take care of their health. Let's cook a calju not in such a dietary version? You will like it! This dish can be served not only on weekdays, but also on a festive table and even on a picnic – taking it with you in foil and baking on a bonfire. What to serve with it? It depends on whether there is a filling in it. But kalzha is good with any side dishes, especially with pasta

wella

The author of the recipe

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Composition / ingredients

Servings:

Beef fillet

500

Greenery

Bell pepper

Garlic

Onion

Dried apricots

Mayonnaise

Adjika

Salt

to taste

Ground hot pepper

to taste

Spices dry

to taste

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

Step-by-step cooking

Cooking time: 2 h 50 min

Step 1:
The first thing to do is to cook a piece of meat. According to the rules, its thickness should be 2 cm. There should be no films and fats on it. Let's remove all the excess, level the piece.
Step 2:
To make the cake juicier, let's beat off the meat with a chopper. So that the pieces do not fly apart and are not holed, we will cover them with a culinary film.
Step 3:
When preparing for women in labor, the meat, of course, is not anointed with spices. And in our version, we will rub it with spices.
Step 4:
Add garlic.
Step 5:
And season the meat with garlic, sprinkle with vinegar. Let him lie down for an hour and a half.
Step 6:
Then lightly salt and pepper the meat, smear the layer with a mixture of mayonnaise and adjika (or something tomato).
Step 7:
Cut the bell peppers into strips.
Step 8:
We will chop a small head of white onion with half rings.
Step 9:
Chop the greens.
Step 10:
Let's make a thin layer of greens on the meat.
Step 11:
Closer to the edge, we will start laying pepper straws, onions and dried apricots (do not cut it).
Step 12:
Roll it all up into a roll and tie it with a string or thread – so that the filling does not fall out when cooking.
Step 13:
Preheat the pan, fry the roll until cooked.
Step 14:
Turn it over regularly. As soon as you realize that the cake is ready, remove the string and cut it beautifully.

And more tips

Meat can be anything, but mutton is ideal. The younger the meat, the juicier the dish. The wider the piece, the more filling it will fit, if you, of course, will cook with stuffing. The thinner you chop the meat, the faster the kalzha will cook.

The filling in the cake can be any, it may not be at all.

Folding the roll with the filling, make sure that it does not tear the meat and fits so that it does not fall out during cooking.

The method of cooking kalzhi can be different – after frying, it is boiled for an hour and a half or cooked in foil in an oven or a slow cooker.
Different vegetables are often added. Ideally, the kalju is boiled for an hour and a half and served together with broth and homemade noodles and vegetables.

Frying meat (if you cook without subsequent cooking), do not forget to turn it from side to side.

If the roll is thick, bring it to readiness in the oven or in a slow cooker. You can put it in foil, put it in a mold, adding a little water to it.