Kuloma Tatar dish. Recipe for Tatar kullama

Kullama- Tatar and Bashkir the National dish. Kullama is made from fatty boiled meat. Broth with cabbage, salma, carrots and onions is boiled and served with pieces of meat. Salma is made from thinly rolled dough, cut into rhombuses.
Soups, which include kullama - favorite dishes of the Bashkirs. According to Muslim tradition, they should be thick and satisfying. Hot rich soup is the most common food that people eat after a hard day in Bashkiria.

Soups are abundantly sprinkled with fresh herbs, spices are used, including red, black, white and allspice, cumin, saffron, cloves, cinnamon, bay leaf, ginger, nutmeg. Today, in order to expand the national traditions of various countries, we will prepare Kullam!

Kullama Ingredients:
+ 800 g beef (beef edge works well)
+ 600 g beef heart (removed excess fat and membranes)
+ 2 medium onions
+ 1 large carrot
+ 50 g melted butter + 1 tbsp. ghee for sautéing vegetables
For salma:
+ 1/2 cup water or milk
+ 1/2 tbsp. Sahara
+ salt
+ 1 egg
+ 50 g butter
+ 1-2 cups of wheat flour

Cooking Kullama step by step:

1. Soak beef heart for 2-3 hours in cold water, periodically changing the water as it intensively stains in a characteristic red color. Boil the soaked heart over low heat for 2.5-3 hours. During cooking, the heart will lose about half its weight.

2. In a separate saucepan over low heat boil beef for 2 hours. Save the resulting broth, you will need it later.

3. When the meat and heart are ready, prepare the salma dough: pour 1/2 cup of water or milk into a bowl, add sugar, salt, egg and butter. Mix everything well. Pour the sifted flour into a bowl and knead a stiff dough (it should not stick to your hands). Let it stand for a while, and at this time, peel the onions and carrots, cut into circles.

4. The resulting unleavened dough roll into ropes approx. 1 cm, cut into balls and give them the shape of "ears", pressing down the middle of each ball with your thumb.

5. Prepared boil salma until tender in salted water (12-15 minutes after surfacing), then drain in a colander and season with melted butter.

6. Bye salma is cooked, put chopped onions and carrots in a deep ladle, pour 1 glass of broth in which beef was cooked, add 1 tbsp. melted butter, salt and pepper to taste and simmer until soft about 20 minutes.

7. Slightly cooled boiled meat and cut the heart into slices across the fibers. Put slices of meat and heart on the bottom of a saucepan or a deep large frying pan, put salma on top, pour vegetable sauce, cover and simmer for 15 minutes without stirring.

8. Ready Kullama mix, arrange on plates and serve hot.

Bon appetit to you and your visitors!(social)

Bashkir and Tatar cuisine rich in monotonous recipes, barely differing in their composition. One of these recipes is kullama. The composition of the rich meat soup includes vegetables, noodles cut into squares and slices of, in fact, fatty boiled meat. Such dishes are in great demand among the people, because they are able to perfectly saturate after a hard day's work. If you have ready-made broth in stock and, then you can cook kullama very quickly.

Bashkir soup kullama

Ingredients:

For soup:

fatty beef - 600 g;
white onion - 300 g;
carrots - 300 g;
greens.

For noodles:

chicken eggs - 2 pcs.;
flour - 160 g;
butter - 1 tbsp. a spoon.

Cooking

We put a piece of washed fatty beef in a saucepan and pour two liters of clean water. To make the broth more fragrant, in addition to meat, put onions and carrots in the pan. Cook the broth after boiling over low heat, removing the foam that forms on the surface. When the meat is ready, drain the broth through gauze, throw out the vegetables, and cut the beef or sort it into large pieces with your hands.

Let's take the noodles. Combine flour with eggs, a pinch of salt and melted butter. Knead the stiff dough and wrap it in cling film, leave it in the refrigerator for half an hour.

Boil the peeled carrots until soft and cut. Saute large onion rings until tender.

Boil the noodles in the meat broth until soft and lay the prepared vegetables. We serve kullama soup with an abundance of greens.

A simple kullama recipe

Ingredients:

fatty beef - 400 g;
carrots - 120 g;
offal (liver, kidneys, heart) - 250 g;
white onion - 130 g;
salma (noodles on wheat flour) - 300 g.

Cooking

Before cooking kullama, pour fatty beef with a couple of liters of cold and clean water, and then boil until tender. Cool the boiled meat and cut. Boil salma in separate water until cooked, and then rinse with cold water and put in.

With giblets, you can do the following: cut the selected organs into pieces of equal size and fry, or you can do it more traditionally by boiling the heart, liver and kidneys, slicing them, and then serving them separately so that everyone can supplement the finished soup at will with any of the ingredients.

In oil, let the white onion rings. Separately, cook the peeled carrots and cut it. Add vegetables with meat to the broth and serve Tatar food to the table.

In the Tatar traditional cuisine There are many different recipes meat dishes, one of them is called kullama, and it is prepared from boiled beef and offal.

Despite the fact that kullama has a very thick consistency, it is classified as a liquid hot dish. Tatar kullama has an excellent aroma that induces appetite and instantly satiates.

Cooking Ingredients:

Wheat flour - 2 cups;
Beef - 800 g;
Butter - 50 g, soft;
Beef heart - 600 g;
Salt - to taste;
Onions - 2 pcs;
Sugar - 1/2 tbsp;
Carrots - 1 pc;
Water - 1/2 cup, filtered

Cooking steps:

For two or even three hours, soak the washed beef heart in cold water, after the required time has passed for another two hours, you need to cook it in a large saucepan.
The same amount of time you need to cook beef in another pan, and after cooking, strain the broth.
As soon as the meat is fully cooked, it is necessary to start preparing a special dough for salma, and for this, you must first add softened butter to a deep bowl, then, a chicken egg, pour in the required amount of fine salt and also granulated sugar.
All these components should be mixed, add flour to them, then knead a stiff dough, which must be left for thirty minutes.
Roll out the dough in half an hour, cut it into small pieces, create products that have a dent in the middle so that they resemble “ears”.
As soon as the salma is completely ready, you need to pour filtered water into the pan, add salt after it boils, cook the “ears” in it until they float, and this may take about fifteen minutes.
The cooked salma should be thrown into a colander, seasoned at your discretion with softened butter.
Cut the peeled carrot and the whole onion as small as possible, then cook these components in one full glass beef broth, add fine salt to taste, season with pepper and softened butter, cook for twenty minutes.
While the vegetables are cooking, you can cut the beef and heart into slices, then put these chopped ingredients in a saucepan, along with salma, add stewed vegetables with broth, cook without stirring for fifteen minutes under the lid.
As soon as the kullama is completely ready, it can be mixed, then served in portioned plates. Enjoy your meal!

Kullama

Bashkir and Tatar cuisine is rich in monotonous recipes, barely differing in composition. One of these recipes is kullama. The composition of the rich meat soup includes vegetables, noodles cut into squares and slices of, in fact, fatty boiled meat. Such dishes are in great demand among the people, because they are able to perfectly saturate after a hard day's work. If you have ready-made broth in stock and homemade noodles, then you can cook kullama very quickly.

Bashkir soup kullama

Ingredients:

For soup:

fatty beef - 600 g;
white onion - 300 g;
carrots - 300 g;
greens.

For noodles:

chicken eggs - 2 pcs.;
flour - 160 g;
butter - 1 tbsp. a spoon.

Cooking

Let's take the noodles. Combine flour with eggs, a pinch of salt and melted butter. Knead the stiff dough and wrap it in cling film, leave it in the refrigerator for half an hour.

Boil the peeled carrots until soft and cut. Saute large onion rings until tender.

Boil the noodles in the meat broth until soft and lay the prepared vegetables. We serve kullama soup with an abundance of greens.

A simple kullama recipe

Ingredients:

fatty beef - 400 g;
carrots - 120 g;
offal (liver, kidneys, heart) - 250 g;
white onion - 130 g;
salma (wheat flour noodles) - 300 g.

Cooking

Before cooking kullama, pour fatty beef with a couple of liters of cold and clean water, and then boil until tender. Cool the boiled meat and cut. Boil the salma in separate water until tender, then rinse with cold water and put in the meat broth.

In oil, let the white onion rings. Separately, cook the peeled carrots and cut it. Add vegetables with meat to the broth and serve Tatar food to the table.

Home/ Step by step cooking recipes

How to cook kulam

We, like no one else, know how to cook kulam and are ready to teach you.

How to cook kullama

Try using the recipe on this page. All you need is the presence of the ingredients from the attached list and the strict implementation of these instructions. And when the procedure comes to an end, try to cook something else from the recommended list.

Kulam recipe was automatically added on November 8, 2011.

You can find it and 1239 more recipes in the soup recipes category. For cooking you will need: a saucepan. It takes an average of 1 hour and 30 minutes to prepare. The list of ingredients is for 8 servings. This recipe belongs to Tatar cuisine.

Ingredients

For the broth:
600-700gr. lamb with bone (I had a piece of back with ribs)
500gr. beef
5-7 liters of water
1 bulb
1 carrot
1 bunch parsley+dill
5-7 black peppercorns
salt to taste
8-9 potatoes
For test:
1 egg
300-400gr. flour
½ cup broth
For submission:
1 bulb
Greens
katyk, short

How to cook

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Similar recipes

In Tatar traditional cuisine, there are many recipes for various meat dishes, one of them is called kullama, and it is prepared from boiled beef and offal.

Despite the fact that kullama has a very thick consistency, it is classified as a liquid hot dish. Tatar kullama has an excellent aroma that induces appetite and instantly satiates.

Cooking Ingredients:

Wheat flour - 2 cups;
Beef - 800 g;
Butter - 50 g, soft;
Beef heart - 600 g;
Salt - to taste;
Onions - 2 pcs;
Sugar - 1/2 tbsp;
Carrots - 1 pc;
Water - 1/2 cup, filtered;

Cooking steps:

For two or even three hours, soak the washed beef heart in cold water, after the required time has passed for another two hours, you need to cook it in a large saucepan.
The same amount of time you need to cook beef in another pan, and after cooking, strain the broth.
As soon as the meat is fully cooked, it is necessary to start preparing a special dough for salma, and for this, you must first add softened butter to a deep bowl, then, a chicken egg, pour in the required amount of fine salt and also granulated sugar.
All these components should be mixed, add flour to them, then knead a stiff dough, which must be left for thirty minutes.
Roll out the dough in half an hour, cut it into small pieces, create products that have a dent in the middle so that they resemble “ears”.
As soon as the salma is completely ready, you need to pour filtered water into the pan, add salt after it boils, cook the “ears” in it until they float, and this may take about fifteen minutes.
The cooked salma should be thrown into a colander, seasoned at your discretion with softened butter.
Chop the peeled carrot and the whole onion as small as possible, then cook these components in one full glass of beef broth, add fine salt to taste, season with pepper and softened butter, cook for twenty minutes.
While the vegetables are cooking, you can cut the beef and heart into slices, then put these chopped ingredients in a saucepan, along with salma, add stewed vegetables with broth, cook without stirring for fifteen minutes under the lid.
As soon as the kullama is completely ready, it can be mixed, then served in portioned plates. Enjoy your meal!