Cuisine: Kazakh
Preparation time: 90 minutes.
Servings: 6
Difficulty: Not Evaluated
HOW TO COOK
Boil the meat until tender over low heat (2-3 hours) in a pan, in a large amount of water (5 liters)
roll the dough into a large round reservoir constantly sprinkled with flour, then cut into squares half the size of notebook sheet (leave on the table with a towel covering)
in a small saucepan the chopped onion, salt and pepper
pull the meat from the broth, can not give a lot of cool
1.5-2 liters bulena cast separately in the remaining cooking dough
with the surface of the broth to remove plaque zhirnovat and pour it to the onions, bring to a boil and immediately turn off the
Boil broth dough (5-7 minutes)
a large round dish with a slotted spoon to put the hot dough lightly sprinkle the top with bold bulenom with onions, behind that lay on top of sliced meat, and pour the remaining bulenom with onions, if desired, sprinkle with herbs
besparmaku to apply separately in bowls strained bulen in which meat was cooked (pre-cast in a separate bowl)
INGREDIENTS
Meat: horse meat, beef, lamb 500g
Teso (dumplings)
onion, black pepper, salt
