Tatar kullama
Shake up your usual menu with a Tatar dish! Tatar kullama is a really interesting one — it works just as well as a first course or a main! At heart, kullama is a very thick soup. What makes it special is the homemade noodles in it, made from an unleavened dough prepared specifically for the kullama as part of the recipe. Use good-quality lean meat — beef or veal works well — plus a small handful of vegetables.
Kira
Recipe author
Tatar kullama
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 %
10 g
Fats 25 %
9 g
Carbohydrates 47 %
17 g
183 kcal
GI:
18
/
0
/
82
- First, make the unleavened dough. Pour water into a bowl (it should be cold), crack in the egg, and add the salt. Stir until smooth. 2. Sift the flour into a separate deep bowl — sifting is a must! Make a small well in the flour with your hand, pour in the liquid ingredients in a thin stream, and start kneading. Work slowly, drawing the flour from the edges into the middle to combine it with the liquid. 3. Once all the liquid is absorbed, turn everything out onto the work surface and keep kneading firmly for about 10 minutes. The dough should be stiff, not soft. 4. Put it in a bag or wrap it in plastic and let it rest for 40 minutes — it will become much softer and more pliable. Roll the dough out into a thin sheet and cut it into diamonds. 5. Peel, wash, and slice the carrots into rounds. You can use a crinkle cutter to make the dish look even more appetizing and attractive. Peel the onion and cut it into thin strips. 6. Melt the butter in a cauldron, then gently sauté the carrots and onion in it over the lowest heat. 7. Rinse the beef and boil it whole in lightly salted water until tender, with enough water to cover it completely. Remove the beef, let it cool, and slice it into thin pieces. 9. Return the broth the meat cooked in to the heat and bring it back to a boil. Cook the homemade noodles in it for 2–3 minutes. Then lift them out with a slotted spoon and add them to the vegetables in the cauldron. Toss quickly so the butter coats the noodles and they don't stick together. 10. Season with salt and pepper and keep over the heat for a couple of minutes. Then divide among bowls and ladle the broth over the top. Adjust the amount of broth to taste, more or less. You can also skip the broth entirely and eat the kullama as a main dish. Garnish to taste — sprinkling on some freshly chopped dill is one nice option. Enjoy!
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
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