Chuchvara with lamb
4 servings
70 minutes
Chuchvara with lamb is a traditional dish that embodies the best culinary traditions of Eastern peoples. Tender, miniature dumplings filled with aromatic meat become a true gem of the feast. With its thin dough and rich meat filling, chuchvara has a deep flavor that shines especially when served with broth or sour cream. This recipe has been passed down through generations, adorning family dinners and festive tables. The taste of fresh lamb mixed with onions and spices harmoniously combines with the softness of the dough, creating a sense of comfort and home warmth. Chuchvara is not only nutritious but also versatile – it can be served as an independent dish or as part of a hearty broth, making it an ideal choice for any meal.
1
Knead a firm dough, roll it into a ball, place it in a bowl, cover with a napkin, and let it rest for 10-15 minutes.
- Wheat flour: 500 g
- Chicken egg: 1 piece
- Water: 100 ml
2
We pass the meat through a meat grinder with onion, adding salt and pepper.
- Lamb: 500 g
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
3
Take out the dough, knead it again, and roll it out to a thickness of 2 mm, cutting it into 4x4 cm squares (the smaller, the better).
4
Place filling in the center of each square and shape dumplings: fold two opposite ends of the square together to form a triangle, and tightly seal the corners of both sides.
5
Boil the prepared dumplings in salted boiling water for about 15 minutes.
- Salt: to taste
6
Place on a plate, add a piece of butter, and sprinkle with chopped herbs if desired. Can be eaten with sour cream, adjika, mustard, to your taste.
- Salt: to taste
7
It is also very tasty to serve chuchvara in meat broth.
