How to cook the dish called «Nan Salma»? | Taste Kazakhstan

Introduce the dish 'Nan Salma' and its significance in Kazak cuisine.

Cut beef into small cubes for cooking.

Prepare the meat in advance and store it in a cold place for quick cooking.

Fry the meat in its own juice without adding too much oil.

Chop bell peppers into cubes for later use.

Prepare the dough by mixing flour in a bowl to oxygenate it.

Add 3 eggs and a little salt to the oxygenated flour.

Add warm water to the mixture and knead the dough until elastic and soft.

Let the dough sit for a short while before rolling it out.

Divide the dough into two equal parts for rolling.

Roll out the dough evenly and roundly, showcasing the skill involved.

Chop greens for decoration of the finished dish.

Melt butter and pour it over the rolled-out dough for aroma and flavor.

Once the meat is stewed, place it on top of the dough.

Sprinkle chopped greens on top of the assembled dish to finish.

Present the finished 'Nan Salma' dish.

Spice Level:

Allergens