Kalzha with Egg

Kalzha is a national Tatar dish. It is satisfying and delicious because it can be served hot or cold and will always be tasty and effective. It's two in one: beef roll with egg pancakes and hot broth to which you can add some homemade noodles.

Ingredients

• beef - 700 g
• a pinch of dry basil
• vinegar - 1 tbsp. l.
• fresh chopped cilantro - 1 tbsp l.
• egg - 4 pcs.
• vegetable oil - 2 tbsp. l.
• ghee - 2 tbsp. l.
• large onion - 1 pc.
• large carrots - 1 pc.
• parsley (root) - 1 pc.
• a sprig of celery - 1 pc.
• pinch of cumin
• bay leaf - 2 pcs.
• salt, red pepper - to taste

Directions

1. Wash the meat, remove the films. Make a deep cut in the center of the piece, not reaching the base of 2 cm. Inside the piece, make transverse cuts to the right and left, not reaching the edge of 1 cm, and open the meat like a book. Cover with foil and beat well. Combine salt, pepper and basil in a bowl. Sprinkle the beef with vinegar, grate with the prepared mixture and sprinkle with cilantro. Place in a bowl, cover with plastic wrap and refrigerate for at least 2 hours.
2. Beat 3 eggs with a pinch of salt. Heat vegetable oil in a skillet and cook a few thin egg pancakes.
3. Remove the meat from the refrigerator, lay it out on the work surface. Spread the pancakes on top, placing them so as to cover the entire surface of the meat. Roll the layer into a tight roll and tie it in several places with twine.
4. Heat the ghee in a wide saucepan and fry the roll from all sides until golden brown, 10-15 minutes.
5. Peel and chop onions, carrots and parsley root. Add to a saucepan along with a sprig of celery, cumin and bay leaves.
6. Pour the roll with hot water, bring to a boil and cook over low heat for 1.5 hours. Then remove from the saucepan, dry, transfer to a greased baking sheet. Brush with the remaining egg, lightly beaten, and bake in the oven for 15–20 minutes. at 200 ° C. Cut into slices before serving. Serve the broth separately in small bowls or bowls with homemade noodles.