Passport & Plate - Second dish "Jatkan Too"
Kyrgyzstan | Friday, March 14, 2014 | 5 photos
Ingredients
Ingredients are:
Meat - 300 gr (mutton or beef)
Onion – 4 pieces
Carrot – 2 pieces
Cabbage – 300 gr
Potatoes - 500 gr
Sunflower oil – 150 gr
Pepper, solt
Water – 200 gr
Hand made noodle on the top. We need:
Floor – 300 gr
Salt, water.
How to prepare this recipeI would like to start step by step preparation of the meal. First of all we should prepare dough and leave it for 15-20 minutes. After 20 minutes make “massage” for elastic of dough.
Cut meat into not big pieces.
Clean vegetables and wash them.
Cut all vegetables and prepare for frying.
At the same time we should cut onion (2 pieces) into very small pieces for our noodle. Put into onion salt and pepper and mix. Leave it until our noodle will be ready.
Poor the sunflower oil into casserole. Start frying:
1) Meat, we should fry 10-15 minutes
2) Onion, we should fry 10 minutes
3) Carrot
4) Cabbage
5) Potatoes
6) Put salt and pepper as you want
7) Poor water and make fire stronger, wait until it will get boiled
While meat and vegetables are frying, we should prepare hand made noodle.
To roll dough, spread with sunflower oil and put onion which was prepared before. Roll it and cut into pieces. After all this process we should put onto the top of the meat and vegetables. Leave boiling meal on the slow fire for 40-50 minutes.
Then you can put into plate and decorate with greens and start eating and enjoying with tasteful dish.
The story behind this recipeThe Kyrgyz Republic is located in Central Asia. Winters are very severe here. This is the main reason why local people use to eat fatty meal.
Kyrgyz people eat a lot of noodles in their daily life. We can make different noodle products and put into either soup or can prepare as a second meal.
Kyrgyz people are nomad people, our great-grandparents use horse and camel as their main transport in changing their place of living in about 19-20 century. They eat a lot of meat and noodle. Later on our grandparents start using more vegetables in cooking food. The name of this meal based on the imagination of our great-grandparents with camel.
