Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mutton | 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 dough: 2 pialas of flour
- 2 table-spoons of butter
- 1/2 of a cup of water
- salt to taste.
- For force-meat:
- 400 g of mutton
- beef or saiga's flesh
- 3 gloves of garlic
- 1/2 of a cup of rice
- salt and pepper to taste
- 3 table-spoons of broth
- 1 1/2 of table-spoons of oil
Directions
Flour, butter and salt water are mixed. The kneaded dough is left under a wet napkin for 2,5-3 hours. The meat for stuffing is cut in small pieces, garlic and washed rice are added, all this is salted and peppered. On a prepared frying-pan a layer of dough 6-7 mm thick is put so that its edges hang down from the fryingpan. The made force-meat is put on the dough, covered with a layer of the same thickness but of a lesser diameter and the edges are stuck together by with a pinch.
In the pie's middle an opening is made which is stopped up with a dough cork. The pie is oiled and baked in the oven during 1-1,5 hours. Then the cork is taken out, broth is poured in the pie and it is again put in the oven for 30 minutes. Ii is served hot and cold.
Category:Kazakhstanian Recipes
Category:Kazakhstanian Snacks