How to prepare Uzbek kathlam

Cakes are the simplest flour product, which in one form or another is present in every kitchen in the world. It is customary to fry or bake cakes. But they invariably have a flat shape and a simple pleasant taste, which can be varied with the help of filling. In many countries, cakes are considered today. traditional bread.

Editorial "Site" He will tell about the famous Katlam, which is attributed to Kazakh, then to Tajik, then to Uzbek, then to Azerbaijani cuisine. In any case, the dish turns out to be special in taste and will surprise even those who are already familiar with oriental cuisine.



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The variety of bread in Uzbekistan is striking. It seems that in every region, or even in every city, there is a variant of making cakes. But this variety does not prevent every cook to come up with his recipe, adding another filling.



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Traditional Uzbek katlam can be prepared with and without onion filling. But we'll cook exactly. flatbread. This variant of fried layer cakes is very popular in Uzbek cuisine, in particular in the city of Margilan. Therefore, Katlamu with onions is also called Margilan cake.

The ingredients

• 250 ml of water
• 450g premium flour
• 150g butter at room temperature
• 1 tsp salt

Filling ingredients

• 1 large bulb
• 0.5 tsp ground curing
• black pepper

Preparation

1. Ask for flour and add salted water. Mix the dough. Wrap the dough container in food film so it doesn't dry out, and let it stand for half an hour.
   
   
   
   
2. Roll the dough into a thin flatbread (about 2 mm thick).
3. Lubricate the cake with oil and an even layer of onions sliced in thin slices (mixed with spices in advance).
   
   
   
   
4. Roll the tortilla first into the roulette and then with a snail.
   
   
   
   
5. Wrap the container with cake in food film and send to the refrigerator for at least 3 hours, preferably all night.
6. Cut the frozen roll into 6 or 8 identical pieces. Put each of them upright and flatten. Then roll the lumps of dough in a cake 3-4 mm thick.
   
   
   
   
7. Warm up the pan. Add a little oil and roast the cakes to a golden color on both sides.
8. Katlam is ready, you can serve to the table. Bon appetit!

Catlam is better served hot, so it will be tasty and crispy. The cooled catlam does not lose taste, but ceases to crunch pleasantly in the mouth. Note that the dish can be cooked without filling. Everyone decides for themselves.





Uzbek cakes with onions in a pan Cooking is faster and easier than in the oven or oven. Therefore, this option of preparation is the most common. As a filling instead of onions, you can experiment with cheese, sausage, and greens.

If Uzbek cakes were to your liking, try to prepare a miracle - cakes with potato filling, which are considered the national treasure of the Avars, the largest population of Dagestan. And if it was Uzbek cuisine that fell to the heart, then prepare a classic Uzbek pilaf with a zirvak in Kazan.

Share recipes of wonderful dishes with loved ones, let them also learn how to cook tasty.