KHINKHALI FROM MINCED MEAT
Ingredients:
flour – 2 cups
onion – 210 gr.
butter – 80 gr.
yogurt – 1 cup
garlic – 2 tooth
minced meat – 400 gr.
salt, pepper
At first, knead the solid dough from flour, eggs, and water. Then the dough is rolled out with a thickness of 1-2 mm, cut into pieces the size of 5x5 CM. Half of the onion is fried in butter and half is added to ground meat. Then the ground meat is fried in oil. Garlic is crushed with salt and mixed with yogurt. After the dough pieces are dropped into boiling salted water and cooked, they are strained and poured into large shallow plates, ground meat is put in the middle, roasted onion and garlic yogurt is added to the edges.
WET KHINKHALI
Ingredients:
mutton – 163 gr.
wheat flour of the 1st sort – 40 gr.
eggs – 1 pc.
peas – 25 gr
melted butter – 25 gr.
onion – 25 gr.
wine vinegar – 10 gr.
coriander and dill – 10 gr.
dried mint – 10 gr.
salt, pepper.
The breast, back or spine of the meat is taken and cooked and separated from the bone. Separately, chickpeas are cooked for 3-4 hours in advance and added to the broth. Dough is kneaded from flour, eggs and water, spread 1 mm thick and cut into 2x3 cm size and cooked in boiling broth. When it is ready add fried onion and chopped greens. When served, dry mint is sprinkled on top and vinegar is placed on it.
GURZA
Ingredients:
eggs
water
un
salt
Stuffing: fried minced meat (beef, onion, salt, pepper)
Knead the non-pressed dough from eggs, warm water and flour. The dough is divided into 80-100 grams of cornices and put on a towel. Stays in this position 5 minutes (covered above), spread thinly every dough. The thickness of the dough should be 1-2 mm. The thinner the dough, the better. Then, on top of the dough with pear-shaped glass, circles 8 cm in diameter are cut.
Minced meat is put in the middle of each small circle. With your big finger, bring the tip that is near you and squeeze it with your index finger. So you continue until the end.
Pour water into the pot and put it on top of the gas. Do not pour water too much, otherwise it will not be tasty! Add salt to a little water. As soon as the water boils, add finely cut tomatoes. The water boils and you throw the Viper into the pot and cook for 5-10 minutes. The flame must be moderate. When cooking, check the Salt. Adder is served on deep plate and garlic yogurt is added on.
MEAT GUTAB
Ingredients:
mutton – 108 gr.
onion – 20 gr.
lavashana – 15 gror pomegranate – 20 gr.
wheat flour – 110 gr.
melted butter – 30 gr.
sumac – 3 gr.
pepper, salt
Knead the dough from flour with salt water, spread 1-0.5 mm thick and cut into circles of small plate size. The ground meat and onion minced meat are added to the pomegranate and lavash and put into the dough circles and wrapped in Crescent form. Gutabs are fried in oil. When it is served, it is sprinkled with sumac.
GREEN GUTAB
Ingredients:
spinach – 150 gr.
sorrel – 150 gr.
green onions – 50 gr.
coriander and dill – 15 gr.
wheat flour – 140 gr.
melted butter – 20 gr.
butter – 20 gr.
lavashana – 10 gr.
eggs – 1/5 pcs.
yogurt – 50 gr.
pepper, salt
The Greens are cut large and fried with onion. Then add salt, pepper, lavash and mix. The dough is mixed with flour, water and eggs and divided into dough. Cornices are spread out, Greens are added on it and twisted in the form of a crescent. Fry in a pan without oil from two sides. When served, hot oil is added on the gutab and yogurt is served separately.
PUMPKIN GUTAB
Ingredients:
pumpkin – 250 gr.
pomegranate – 25 gr.
wheat flour – 140 gr.
onion – 25 gr.
melted butter – 30 gr.
cinnamon – 1 gr.
salt
Pre-cleaned, cut into cube form and cooked in its own steam. Onion fried in oil, salt, cinnamon and pomegranate seeds are added and mixed. The stuffing is put into the dough circles and it is wrapped in crescent shape and both sides are fried in a skillet. When it is served on the table, oil is poured on it.
AMATEUR GUTABI
The amount of raw materials is the same as in meat gutab. In addition, Lamb's belly and bowels are boiled in boiling water and passed through meat-cutting machine with onion. Add lavashana and pomegranate seeds to the ground meat and put into dough circles and wrapped in crescent shape. Both sides of the gutab are fried in oil. Sumac is provided separately.
KHASHIL
Ingredients:
wheat flour – 100 gr.
melted butter – 25 gr.
doshab – 40 gr.
salt
150 grams of water is taken into each stake, salt is added, and after boiling, sifted flour is gradually added into it and mixed. Cover the lid of the pot and cook for 15-20 minutes. When served, khashil is placed on the plate, doshab and boiled oil mixture is poured into the middle.
FIRNI
Ingredients:
rice – 40 gr.
milk – 200 gr.
granulated sugar – 10 gr.
butter – 10 gr.
cinnamon – 0.2 gr.
salt
Soak the rice in water for 2-3 hours. Then it is taken out of water and dried and beaten in a mortar. Rice flour is added into the boiling milk, sugar and salt are added and cooked. When served on the table, oil is poured on it and cinnamon is added in the form of a network.
GUYMAG
Ingredients:
wheat flour – 40 gr.
melted butter – 20 gr.
sugar – 10 gr.
cinnamon – 0.2 gr.
salt
Roast it when the flour turns to light brown. Then add boiling water while stirring without stopping, when the oil gets on the surface, cook over low heat. Dig at the bottom of the ceiling. The well is served on the plate, the gazmag is placed on it, sugar and cinnamon are added and oil is added. In home conditions, a mixture of various spices is added to the well.
SAUSAGE
Ingredients:
home-made wheat starch or cornflour – 50 gr.
water – 110 gr.
melted butter – 20 gr.
sugar – 40 gr.
walnut kernel – 40 gr.
saffron – 0.1 gr.
salt
Wheat starch or cornflour is poured into boiling water and mixed without stopping, sugar, oil, and saffron juice are added and brought to readiness. Walnut kernel is finely ground, half of it is added to the sausage, and the rest is sprinkled on it during the meal.