Kololak gegharkuni
3 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).
1
Clean the pair of beef (meat) from tendons and fat, and pound it on a stump or stone with a wooden mallet until it forms a dough-like mass.
- Beef: 200 g
2
Sprinkle the meat with salt and pepper, and continue to pound until it turns a whitish color.
- Salt: to taste
- Ground black pepper: to taste
3
Transfer the prepared mixture to a wide container, pour in the vodka, and continue whisking until the mixture becomes slightly liquid.
- Vodka: 10 ml
4
After that, add beaten egg, cilantro or parsley, flour to the mixture, pour in milk, mix thoroughly and beat again until it turns into a homogeneous thick mass.
- Chicken egg: 0.3 piece
- Parsley: to taste
- Cilantro: to taste
- Wheat flour: 3 g
- Milk: 60 ml
5
Boil broth from beef bones, strain it, add salt, and divide into two parts.
- Salt: to taste
6
In the broth, use a wooden spoon to add portions of the prepared mixture, trying to give them a round shape, and cook over low heat until the balls float to the surface.
7
Cook a semi-liquid porridge from wheat groats in the remaining broth.
- Wheat groats: 50 g
8
Finely chop the onion and sauté it in oil.
- Onion: 35 g
- Clarified butter (ghee): 50 g
9
Serve the kololak on a plate with fried onions, drizzled with oil.
- Clarified butter (ghee): 50 g
10
Serve the porridge separately.
