Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Laurel | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For broth:
- 1 kg of fish
- on onion
- 5-6 potatoes
- 1-2 laurel leaves
- 2 pinches of black ground pepper
- salt and greens to taste.
- For dough:
- 375 g of flour
- 1/3 of a cups of water
- 2 eggs
- a tea-spoon of salt.
Directions
The technologies of making fish and meat in the Kazakh style are similar. The scaled and cut fish is dropped in boiling water; when boiling again begins scum is removed and peeled potatoes are added; after the second boiling laurel leaves, salt and pepper are added and all this h boiled to readiness. The boiled fish and potatoes are taken out and dough, thinly rolled and cut in squares, is dropped in the broth. As soon as the dough is ready it is layed out on a flat large plate together with the fish and edged with potatoes; on top of it rings of onion slightly stewed in fat are put. The broth is strained, strewed with greens and served in pialas.
Category:Kazakhstanian Recipes
Category:Kazakhstanian Meat Dishes