- In a large saucepan, put the broth to boil; if desired, you can add a whole onion and carrots to it. They will make the broth richer. As it boils, remove the foam, reduce heat and cook for 1.5 – 2 hours. Half an hour before the end of cooking – salt.
- Cool the finished broth, remove the meat from the broth and cool separately.
- Prepare the dough: Mix flour, egg, 500 ml of broth, in which the meat was cooked, and knead the dough.
- Send the finished dough to the refrigerator for 4-6 hours, and preferably overnight.
- Roll out the rested dough into a layer 1.5 mm thick and cut into 10×10 cm squares.
- Then boil the pieces of dough in half of the whole broth. Boil for about 30-40 seconds, no longer. Spread the boiled pieces on the table on a cloth to get rid of excess moisture. So the dough will absorb the oil better in the future.
- Then coat each square with preheated sunflower oil and fold the layers like napoleon. Leave the dough to rest for 2-3 hours.
- Only then cut the dough and kazy into thin strips. Season with zeera and pepper. Add some calcined sunflower oil and stir.
- Serve with broth and beef kazy slices.