Chuchvara
6 servings
90 minutes
Chuchvara is found in the cuisines of Central Asian countries and Azerbaijan. In essence, they are the same as Russian pelmeni, only without pork and half the size - or even very small. Minced meat, as in other Central Asian ideas on the theme of pelmeni, is used chopped , often cumin or caraway seeds are added to it. Chuchvara is boiled in a fragrant lamb broth and served in it, seasoned with ayran, vinegar or a sauce of hot peppers and tomatoes. Less often, chuchvara is fried.
1
Prepare the necessary ingredients.
2
Mix an egg, 100 ml of water, and a teaspoon of salt. Then, gradually add flour to knead a stiff dough. Wrap the dough in film and let it rest for 20 minutes.
- Chicken egg: 1 piece
- Salt: to taste
- Wheat flour: 270 g
3
In a pot or deep skillet, heat the oil and fry the diced meat until golden brown.
- Vegetable oil: 50 ml
- Meat: 200 g
4
Add minced garlic, onion, and carrot, sautéing for 2-3 minutes.
- Garlic: 4 cloves
- Onion: 2 heads
- Carrot: 1 piece
5
Add diced potatoes about one centimeter on each side and tomato paste, mix for a minute, then pour two liters of water over the meat and vegetables, add bay leaf and simmer until the dumplings are prepared. Salt to taste.
- Potato: 200 g
- Tomato paste: 1 teaspoon
- Bay leaf: 1 piece
- Salt: to taste
6
Grate the onion, mix it with the minced meat, add salt and spices.
- Onion: 2 heads
- Ground lamb: 400 g
- Salt: to taste
- Ground cumin: 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
7
On a floured surface, roll out the dough to a thickness of about one millimeter. Cut it into strips 5 cm wide, then stack the strips on top of each other and cut them into squares.
- Wheat flour: 270 g
8
Place a little filling on the dough, slightly less than a teaspoon, seal the edges, and then pinch the corners together. Do this with all the dough and filling.
- Ground lamb: 400 g
9
Bring the soup to a strong boil and add the dumplings.
- Fresh herbs: to taste
10
Boil for 5–7 minutes, then add 2 cloves of minced garlic, cook for a couple more minutes and serve, garnished with chopped herbs.
- Garlic: 4 cloves
- Fresh herbs: to taste
