Golden Layered Kotlama Receipt — A Crispy, Flaky Central Asian Delight
Автор: The Living Kitchen
Загружено: 2025-11-29
Просмотров: 0
Some dishes carry stories in their layers, and Kotlama (or Kotoma) is one of them. A golden, crisp, layered bread from Central Asia, traditionally made by nomads folding thin sheets of dough with meat and onions. Soft inside, crispy outside, and full of history and warmth — perfect for your table today.
Ingredients:
• 600 g flour
• 250 ml kefir (or ayran)
• 100 ml warm water
• 1 tsp salt
• 1 tsp baking powder
• 30 g melted butter
• Filling: finely chopped onion, green onions, frozen meat, spices, salt, pepper
• 3 tbsp melted butter + a bit of vegetable oil for brushing
• Egg yolk mixed with water for glazing
Process:
Roll the dough thin, brush with a butter-oil mixture, and spread a thin layer of filling. Cover with a second sheet, seal edges, and brush again.
Roll into a long log, curl into a spiral, and chill 10–15 minutes.
Transfer to a tray, gently roll out, brush with egg yolk, and bake at 180°C for about 40 minutes.
A beautifully crisp, tender, layered Kotlama — warm, aromatic, and worthy of both tradition and your dinner table.
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