Gyurza
4 servings
90 minutes
Gyrza is a refined dish of Azerbaijani cuisine that combines a wealth of flavors and aromas. This type of dumpling has a unique shape: the dough is pinched to resemble a snake, which is where the name comes from. Gyrza is made from a mixture of lamb and beef, generously seasoned with fresh herbs, onions, and spices. The thin, neat dumplings are boiled in an aromatic broth enriched with saffron, giving it a warm golden hue. They are served with or without broth, enjoying the juiciness of the filling and the tenderness of the dough. Gyrza not only satisfies hunger but also carries the warmth of Azerbaijani traditions, symbolizing hospitality and family meals.
1
Knead regular dough for dumplings from flour, one egg, and half a glass of water. Let the dough rest for thirty minutes.
- Wheat flour: 500 g
- Chicken egg: 1 piece
2
Grind lamb and beef into minced meat, add finely chopped cilantro, dill, and one onion. Salt and pepper.
- Mutton: 500 g
- Beef: 200 g
- Coriander: to taste
- Dill: to taste
- Onion: 1.5 head
- Salt: to taste
- Ground black pepper: to taste
3
Fry the finely chopped half onion, sweet pepper, and tomatoes. Pour in three liters of water, add salt, and bring to a boil. Add a pinch of saffron, which will give the broth a bright orange hue and a spicy aroma.
- Onion: 1.5 head
- Sweet pepper: 0.5 piece
- Baku tomatoes: 2 pieces
- Saffron: pinch
- Salt: to taste
4
Roll out the dough thinly, cut circles with a glass, and shape dumplings by pinching the dough on top like with pies to form a snake. Boil the dumplings in broth. Serve with or without broth.
- Wheat flour: 500 g