Monday, 29 October 2012

Katlama

 

KEEMA KATLAMA


  • 1/2 kg of Ground Beef
  • Salt (to taste)
  • 2 tbsp. of Oil
  • 1/2 tsp. of Ginger Paste
  • 1/2 tsp. of Garlic Paste
  • 1/2 tsp. of Red Chilli Powder
  • 1 kg or 7 1/2 cups of Flour
  • 2 cups of Water
  • 1 cup of Kaimak (a sort of butter)
  • 3 Onions
  • 1 cup of Butter

1) Add sifted flour to warm salted water. Knead dough and let stand 10-15 minutes.
2) While dough is setting, Put oil in a pan and add ground beef and stir. Add salt, red chilli powder, ginger paste, and garlic paste. Fry ground beef until well done. Turn off stove, set aside.
3) Roll out into a thin layer, 1 mm (1/25 in) and coat with kaimak. Sprinkle surface evenly wih chopped onions, and ground beef. Roll the dough around itself using a rolling stick (similar to a dowel).
4) Cut lengthwise along the stick which 2 cm (3/4 in) strips. Roll up each strip, place in its side and flatten with a rolling pin to a thickness of 1 cm (2/5 in). Coat frying pan with melted butter and fry on both sides.

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