Kulchetai in Kyrgyz

Kulchetai

This egg dough with meat and broth will seem hearty and delicious to every food lover and will leave no one indifferent.

Ingredients:

800 g of beef or lamb
Two onions
Two carrots;
Two tomatoes
One bay leaf
One and a half liters of water
Dill, cilantro, or other fresh herbs
A pinch of salt
Black and allspice peppercorns

Dough:

180 g of wheat flour
One egg
40 ml of water
A pinch of salt

Preparation:

Wash the meat well, removing veins and excess fat. Without cutting, place it in a pot of water, adding the peppercorns right away, and the bay leaf shortly before the end of cooking. Add salt and bring to a boil. Remove any foam that forms.

After removing the foam, reduce the heat to the minimum and cook the meat until tender for about an hour. When it is ready, the meat will easily come off the bones.

While the meat is cooking, prepare the dough. Mix the egg with water and salt, and beat well. Gradually add the flour to knead the dough. It should be firm.

Sprinkle the table with flour, roll out the dough into the thinnest layer, and cut it into pieces in the shape of squares or diamonds. Using a special roller with wavy edges will make it look nicer.

Remove the cooked meat, and boil the cut dough in the broth. It should be cooked for about three minutes.

Separate the meat from the bones and cut it into small pieces.

The vegetable sauté is quite ordinary, made with whatever you have, preferably with a small amount of butter. Slice the onion into rings and the carrot into strips. Add the meat, pour in a little broth, and simmer until cooked.

Remove the dough from the broth to a plate. Top with vegetables and meat.

Serve the broth in a separate bowl. And don’t forget the fresh herbs.

Serve the broth in a separate bowl.

And the kulchetai will reveal its face. Enjoy your meal!

Main dishes of Kyrgyzstan