Lamb, beef or poultry in Dagestan is boiled to the utmost softness. Dagestan kurze — dumplings sealed in a special way are no exception. Minced meat should be passed through a meat grinder twice, beaten off and only then proceed to modeling.
Ingredients
- Minced lamb - 400 g
- Onion - 3 pieces
- Garlic - 3 clove
- Cilantro - halfpuchka
- Hot red pepper - 1 pod
- Sour cream - 1 tbsp.l.
- Ground black pepper - to taste
- Salt - to taste
- Dill - 3 twigs
- Green onion - 2 of the stem
- Butter - 50 g
Step-by-step cooking recipe
Sift the flour into a wide bowl, collect it with a slide and make a small recess.
Add water, milk, salt and knead the plastic dough.
Sprinkle with flour, cover with cling film and set aside for 20 minutes.
Peel the onion and garlic from the husk and grind in a blender to a mushy state.
Mince additionally pass through a meat grinder and chop it off so that it becomes even softer. Finely chop the cilantro and hot pepper.
Mix minced meat, sour cream, cilantro, onion, hot pepper, garlic, salt and ground black pepper.
Divide the dough in half and form sausages 4-5 centimeters thick.
Cut into pieces of the same size and roll out thin tortillas with a rolling pin.
Put some minced meat in the center of the tortilla, fold the edges with a boat and seal, forming folds in one direction.
Boil water, add salt and curze to it. Cook for 10 minutes after boiling.
Put the ready-made kurze on a plate, add butter, chopped dill and green onions.
