Boraki with beef

Pour sifted wheat flour into a wide dish, shape it into a mound, and make a well in the center.

Put salt and eggs in this hollow, add a little water, and knead a stiff dough.

Roll out the dough to a thickness of 0.3 cm and cut out circles of 5-6 cm using a special cutter or glass, then dust with flour.

The dough can also be cut into rectangular pieces.

Pass beef and onion through a meat grinder, mix with salt, pepper, parsley, and then fry in oil.

Place a little meat filling on each flatbread and then pinch the dough so that the filling is visible in the middle.

Place the prepared boraki (dumplings) in a pot, add some broth, cover with a lid, and simmer on low heat until cooked.

Remove the dumplings with a slotted spoon, let the broth drain, transfer to a pan with heated oil, and fry until golden brown.

Serve the boreks hot, and serve the matzun (matsuni) with crushed garlic separately.