Chuchvara
Tiny mutton dumplings boiled in broth, with suzma and herbs.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Knead a stiff dough from the flour, egg, water and salt and work it fifteen minutes.
Cover the dough and rest it forty minutes at room temperature.
Chop the mutton fine with a knife and mix it with the grated onion, cumin, salt and pepper.
Roll the dough a millimetre thick and cut it into three-centimetre squares.
Put a pea of filling on each square, fold it into a triangle and join two corners into a ring.
Bring the broth to the boil with the tomatoes and the whole chilli and drop the chuchvara in batches.
Cook five minutes after they surface, divide them between bowls with the broth, and add suzma and coriander.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.