Balyk karma

Name: Balyk karma
Total time: 2 h
Yield: 4
Ingredients: bay leaf — 2 шт; carp — 1000 г; carrots — 2 шт; dill — 0,5 пучка; eggs — 1 шт; flour — 300 г; onion — 3 шт; potatoes — 2 шт; black pepper — 0,5 ч. л.; salt — 2 ч. л.; water — 2,1 л

Karakalpak cuisine

Editorial 2 h 4 servings

Master 90 kcal/100 g updated November 12

A dish from the Aral Sea region: boiled river fish and shurpa with dried pieces of dough and vegetables, served with sliced onion and fish fat.

Method

Dough: knead a stiff dough from 300 g of flour, an egg, 110 ml of water and half a teaspoon of salt. Cover and let rest for 20 minutes.
Roll the dough out into a sheet 2–3 mm thick and cut into squares of 1×1 or 2×2 cm. Spread them out on the table and dry for 12–24 hours until hard.
Scale and gut the fish and cut it into large pieces. Cover with 2 L of cold water, add 1 onion, a bay leaf and salt, bring to a boil and simmer over low heat for 15 minutes. Remove the fish and strain the shurpa.
Add the diced carrots and potatoes to the shurpa and cook until the vegetables are tender.
Add the dried dough and cook until it is soft, tasting as you go.
Finely chop 2 onions and divide among the plates. Skim the fat from the surface of the shurpa and pour it over the onion.
Pick the fish into boneless pieces. Serve the fish, the shurpa with the dough and vegetables, and the onion with fat, sprinkled with dill.