Zhaima - Kazakh dish

1. First, prepare the dough, for example, like any dumpling dough according to the recipe on the site. This option is from an egg mixed with salt and cold water. Then, flour was mixed in portions until a dense but elastic dough was obtained. The dough needs to be covered and left at room temperature for 20 minutes or until the base of the dish is prepared.

2. Over medium heat in a frying pan with butter (vegetable) oil or fat, simmer the chopped onion, stirring for about 5 minutes.

3. Then move the onion and add pieces of beef pulp to the pan. Salt and pepper - to taste. Fry everything together for about 5 minutes over high heat, stirring. Then add a little hot water, reduce the heat to low and simmer the meat with onions under the lid for about half an hour or almost until the meat is ready. The time depends on the variety or type of cut. Add more hot water if necessary. 4. While the meat is cooking, return to the dough. Roll it out into a thin rectangular piece. Grease the surface of the dough with vegetable oil with crushed garlic and sprinkle with fresh chopped dill. Cut the prepared dough into square pieces and roll them into rolls from one corner to the other (or tubes in some other way).

5. Place the resulting dough pieces on top of the meat, cover with a lid and cook for about 20 minutes.

6. Kazakh-style zhayma from stewed beef with aromatic dough tubes is a tasty, satisfying, appetizing and in its own way attractive dish.

7. When serving, sprinkle with additional fresh chopped herbs.