Fish in the Kazakh Manner

Ingredients

• For broth:
• 1 kg of fish
• on Onion
• 5-6 potatoes
• 1-2 laurel leaves
• 2 pinches of black ground pepper
• salt and greens to taste.

For dough:

• 375 g of flour
• 1/3 of a cups of water
• 2 eggs
• a tea-spoon of salt.

Directions

1. The technologies of making fish and meat in the Kazakh style are similar. The scaled and cut fish is dropped in boiling water; when boiling again begins scum is removed and peeled potatoes are added; after the second boiling laurel leaves, salt and pepper are added and all this h boiled to readiness. The boiled fish and potatoes are taken out and dough, thinly rolled and cut in squares, is dropped in the broth. As soon as the dough is ready it is laid out on a flat large plate together with the fish and edged with potatoes; on top of it rings of Onion slightly stewed in fat are put. The broth is strained, strewed with greens and served in pialas.