If you want to cook something original and satisfying, then you should pay attention to the recipe for katlama with onions. It turns out very tasty, with a vegetable filling inside and with a crisp on top. You can serve such an appetizer to the table not only with tea, but just like that. Also, this recipe will be appropriate in fasting, since neither dairy products, nor eggs, nor meat are used to make katlama.
To shorten the cooking time, it is best to fry the onion in advance. However, it should just become soft, not fried. The dough is kneaded on water, by type, like pasties. The main point in the preparation of katlama is that the dough must be rolled out very thinly. This is what is most important in cooking.
Ingredients:
- Large onion – 1 pc.
- Water – 0.5 tbsp.
- Salt – 1 pinch.
- Ground black pepper – to taste.
- Sugar – 1 pinch.
- Flour – 200-250 g.
- Vegetable oil – 110 ml.
How to cook:
1. Pour water into a bowl. Add salt and sugar to it immediately.
2. Pour in 20 ml of vegetable oil.
3. Pour in the premium flour.
4. Knead the dough with your hands. Leave it for 15-20 minutes. In the meantime, prepare the onion filling.
5. Peel it, cut into thin half rings.
6. Heat vegetable oil (40 ml) in a frying pan. Lay out the onion. Add salt and ground black pepper.
7. Saute vegetables for 1-2 minutes over medium heat.
8. Divide the dough into 3 pieces. Roll each of them into a layer, as thin as possible. Lubricate the layer with vegetable oil.
9. Lay out part of the onion.
10. Now twist the layer into a roll, and then roll it up in the form of a snail.
11. Press the snail well with your hands or roll it out carefully with a kitchen rolling pin. Put in a frying pan, in which heat 40 ml of vegetable oil. Fry the katlama over moderate heat for 2-3 minutes on each side.
Thus, prepare the rest of the cakes. Most importantly, be sure to fry them on a low heat so that the dough is well fried inside.
Put the katlama with onions on a beautiful dish and serve.
Enjoy your meal!