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Sunday, March 7, 2010

Lagmonlik kifta (Meat rolls with dough)

To tell the truth I invented this dish by myself:) But I use classic "Lagmon" and "Kifta" for this recipe, so it is truly Uzbek dish. I like inventing some interesting and pretty meals:) It is fun and it's not boring. For me it seems boring to eat same dishes everyday, so I try to make some different things:) I hope you will like it.
350 gr meat
1 onion, peeled and chopped
1 small potato
30 gr of butter
Salt to taste
1 tsp of ground coriander
1 tsp of cumin seeds
For lagmon:
1 small egg
50 ml of water
1 tsp of salt
Plain flour as needed
Oil for greasing
1 tsp of salt
1 tsp of baking soda
First you have to make dough, beat slightly egg and add sugar and water, gradually add in flour to make medium hard dough. Cover it and let it rest for 15 min.

I usually use sea salt as it is more healthier than regular salt. Mix in small bowl 1 tsp of salt ans 1 tsp of soda with 100 ml of water. After 15 min, rinse your hands in salty and soda water and punch the dough, repeat 2 more times and knead it for 2 min. Again cover the dough and let it rest for 15 min. Repeat this punching thing for 3 times more.
Now divide the dough in 6 equal pieces and form small logs from them, grease them with oil, cover with cotton towel and let it rest for 10 min.

After 10 min roll out each piece into the longer logs, and again cover with towel and leave for 10 min. You will see how it will be easier each time to rolling them.

This time try to make long and thiner logs and roll them in flat plate. Grease the plate with oil beforehand. Grease the logs also to prevent sticking to each other.

Now cover them and leave for 15 min. While they are resting make "Kifta"s.
Ground meat, onion, potato, melted butter, salt, spices all together in food processor. If you don't have food processor, them mix minced meat with grated potatoes and add melted butter, salt and spices.
Form slightly long logs from meat and roll them in a flour. You will get 12 logs.

Set them aside. Now take rested "Lagmon" noodles one by one and again try to roll thinner logs and after that, take meat logs one by one and roll noodles around them. Try to work quickly as the noodles will get thinner with each time.
After you finished, place them on greased steamer sheets and cook for 45-50 min. Boil the steamer water beforehand.

After your "Lagmonlik kifta" is ready, fry them on a little oil for giving them more pretty look, or if you don't want just skip frying. I do both:)
Serve them with some side dish and enjoy this pretty and tasty meal! I cooked mashed potato for the side dish today.
Yoqimli ishtaha!!!

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