Secrets of Caucasian cuisine: how to cook dough and stuffing for kurze. Kurze recipe - dishes of Dagestan cuisine How to cook minced meat on meat kurze
The Kurze recipe is a dish of Dagestan cuisine, we can say that it is an analogue of our dumplings, but with national characteristics. In particular, they are made with lamb, beef, chicken, cabbage and even nettles, but not with pork.
But if this is not important for you, you can use it either in its pure form, or mixed with beef or poultry meat. Minced meat is best prepared in advance, at least 2-3 hours in advance, but better in a day.
And one more subtlety, many recipes mention fat tail fat, we have nowhere to take it, and not everyone likes it, replace it with fatty pork, which you either finely chop or scroll through a meat grinder along with minced meat. But even easier, replace it with 50 g of butter. And earlier there was a recipe for cookies with apples -.
Ingredients
For test:
- 3 cups premium flour.
- Glass of water.
- Half a teaspoon of salt.
- 1 egg.
For minced meat:
- 500 g of meat pulp.
- 5 medium sized onions.
- A bunch of greens: cilantro, parsley, dill.
- Tablespoon of tomato paste.
- 1-2 tbsp. spoons of sour cream.
- Half a teaspoon of turmeric.
- Ground black pepper.
- Red ground pepper.
- Sweet paprika.
- Salt - to taste.
- 100 ml of water.
Kurze recipe - cooking
- Grind greens, garlic and onions in a blender or meat grinder, but not all onions, but 1-2 onions.
- Mince the meat. If using a blender, do not mix everything into a paste, small pieces should remain in the meat.
- Overcook the rest of the onion with the tomato butter and add to mince.
- Pepper and salt the minced meat, add sour cream or unsweetened yogurt, the rest of the spices, stir and set aside.
- Knead the dough, as for dumplings. Knead it well so that it does not stick to your hands. We also let the dough rest for half an hour.
- Cut off a piece of dough and roll it out.
- We cut circles with a diameter of about 8-10 cm.
- Put a teaspoon of minced meat on each circle.
- We start to form. First, pinch the dough from one end, and then pinch the pigtail alternately on each side. It will be more clear if you watch the video, then you can see that there is nothing complicated.
Like other Caucasian peoples, the Dagestanis treat with honor and great respect for everyone who finds themselves on their land. It's all about hospitality, which is inherent in the highlanders from birth. “What I will eat tomorrow is not a concern; how to feed a guest who has come is a concern,” says a popular saying. To visit Dagestan and not try a miracle, khinkal and many other national dishes that are not so difficult to prepare, but definitely will not leave any gourmet indifferent, is simply a crime. What to taste when traveling through the country of mountains?
Sheep cheese
Dagestan sheep cheese is an incredibly healthy product, rich in proteins, amino acids and trace elements. Unlike cheese from cow's milk sheep has a stronger smell and taste, which is not pleasant to everyone. Cheese is made right in the mountains according to the ancient recipe of the highlanders. It is quite salty in taste and is used as an ingredient for salads and as an independent snack.
Dried sausage
Like many other products of Dagestan, such sausage is usually produced in the mountains, as this is facilitated by local weather conditions. The lack of humidity allows it to dry directly in the sun. In Dagestan, it is customary to boil or fry sausage and serve it with khinkal, sauce and broth.
Khinkal
This dough dish exists in various interpretations among many peoples of Dagestan. There are Avar, and Lezgin, and Dargin, and other types of khinkal. The composition is the same for all, only the execution of the dish differs. In the Dargin khinkal, for example, the dough is rolled out in a thin layer, sprinkled with chopped walnuts, then rolled into a roll and cut into small pieces.
Kurze
Visually, kurze is somewhat reminiscent of manti. Meat (usually lamb) is most often used as a filling, but besides it, cottage cheese and potatoes are also put in the dough. Modeling with a pigtail is very curious, which at first glance may seem complicated, but in reality everything is very simple.
Miracle
The miracle must be eaten while they are hot, piping hot. Although, most likely, they will not have time to cool down, since these thin and very tasty cakes with all kinds of fillings usually disappear from the table in a matter of minutes. Chudu, like khinkal, has a certain “national identity”. For example, there is a Dargin, Avar miracle. By the way, it is precisely the Avar miracle that is thin, since the Dargin one is a full-fledged pie baked in the oven.
Natukh
Sweets are loved in Dagestan, but if earlier, as a rule, they were prepared on holidays, then in our time a special occasion is not needed. Natukh is a sweet similar to Tatar chak-chak. But the Dagestan natukh is different in that nuts are added to it.
Apricot porridge
Another very popular sweet. It was customary to serve apricot porridge to women in labor, because it contains many useful substances and is easily digested. Prepare porridge optionally from fresh apricots, they can easily be replaced by dried apricots or apricot juice.
bauch
This is the name of the Avar flour halva. Halva is a dessert of Arab origin made from sugar and nuts or seeds. It is difficult to imagine any holiday without bahukh. It is also customary to distribute hot bakhukh at commemorations.
Cognac
Dagestan cognac is known not only within the republic, but throughout the country. In general, the production of cognac in Dagestan is one of the most profitable industries, since this type of alcohol is in great demand.
Avar khinkal
Photo: Shutterstock.com
For the broth:
Beef - 500 g
Water - 3 l
Onion - 1 pc.
Garlic - 4 cloves
Bay leaf - 2 pcs.
Peppercorns - to taste
Salt - to taste
For test:
Kefir - 250 ml
Flour - 2.5 cups
Baking soda - 1 tsp
Salt - 1 tsp
For sauce:
Sour cream - 300 g
Garlic - 2 cloves
Parsley - to taste
Salt - to taste
Recipe How to cook:
1. Pour the meat with water, add salt, peppercorns, bay leaf, onion and garlic for a richer taste.
2. While the meat is cooking, prepare the dough. Sift the flour, make a hole in the center, add salt, soda and gradually add kefir. Set the dough aside for half an hour.
3. After the meat is cooked, remove it from the broth, and strain the broth itself.
4. Prepare the sauce: mix sour cream, herbs, chopped garlic and salt. Cover and put in the refrigerator for a while.
5. Roll out the dough with a thick cake (1 cm), cut into rhombuses or squares about
3 x 4 cm.
6. Bring the broth back to a boil and cook the dough pieces for about 4 minutes.
7. Put the khinkal on a dish and immediately pierce it with a fork or a toothpick so that the dough does not become hard and does not lose splendor.
8. Serve the dish on the table: khinkal, boiled meat, broth in bowls and sauce. All components of the dish must be separate.
Suhta
Photo: Shutterstock.com
Ingredients:
Liver (lungs, heart, kidneys, liver) - 1 kg
Onion - 2 pcs.
Internal fat - 10 g.
Rice - 1 cup
Water - 1.5 cups
Salt - to taste
Pepper - to taste
Lamb intestines - 5 meters
How to cook:
1. Clean the liver from blood and films, rinse, chop finely.
2. Chop the onion and fat very finely. Stir the minced meat, adding water, salt and pepper.
3. Cleanse the intestines and turn them out. Rinse several times with cold running water.
4. Add rice to the minced meat, fill the intestines with minced meat, tie on both sides with a thread.
5. Fill the intestines with cold water and boil.
Kurze
Photo: Shutterstock.com
Ingredients:
Flour - 4.5 cups
Water - 1.5 cups
Salt, pepper - to taste
Egg - 3 pcs.
Ground beef - 500 g
Onion - 5 pcs.
Sour cream - to taste
1. Knead the dough: pour flour into a bowl, make a well in the center.
2. Break 2 eggs into the recess, start kneading the dough, gradually adding water. Leave the dough for half an hour.
3. Roll out the layer, use a glass to make circles.
4. Finely chop the onion, add it to the minced meat. Send 1 egg there, salt and pepper to taste. Mix thoroughly.
5. Put minced meat on each circle.
6. Blind the kurze with a pigtail.
7. Boil in boiling salted water for 10 minutes.
8. Serve with sour cream.
Miracle with greenery
Photo: Shutterstock.com
Ingredients:
Flour - 3 cups
Milk - 0.5 cups
Yeast - 1 sachet
Salt - to taste
Green onions - 500 g
Parsley - to taste
Dill - to taste
Egg - 3 pcs.
Butter - for greasing
Recipe How to cook:
1. Dissolve the yeast in warm milk, salt, wait until bubbles appear.
2. Add flour to yeast and knead soft dough. Leave for 1 hour to approach.
3. Coarsely chop the greens, add the eggs, mix.
4. Cut the dough into small pieces, roll into thin round cakes.
5. In the middle of the cake, put 5-6 tbsp. l. toppings, flatten. Pinch the dough in the middle to form a ball.
6. Flatten the ball and gently start rolling it into a thin cake about 1 cm thick.
7. Put on a dry, heated pan, fry on both sides.
8. Lay the miracle in a pile, lubricating each with butter.
Kurze with meat is a national Dagestan dish. The recipe is very similar to homemade dumplings, but there is still a difference. Firstly, this is the “pigtail” modeling technology, as shown in the photo, and secondly, this is a different composition and consistency of minced meat. Each housewife has her own recipe for making kurze with meat. Today I will introduce you to mine.
Ingredients:
- 0.5 teaspoon of salt;
- 0.5 kilograms of flour;
- 250 milliliters of water;
- 4 large onions;
- 500 grams of ground beef;
- 3 cloves of garlic;
- a bunch of parsley or cilantro;
- chicken egg (optional);
- 3 tablespoons of tomato paste;
- 50 grams of butter for frying;
- a tablespoon of sour cream.
Curze with meat. Step by step recipe
- Sift flour into a large bowl and add salt.
- Make a hole in the center of the flour mound.
- Pour water and egg into the hole.
- Sprinkle flour from the edges to the center, knead the dough with a spoon.
- After reaching the desired consistency, when the mixture becomes elastic, smooth, proceed to kneading the dough by hand.
- Sprinkle the work surface with flour, and then begin to knead.
- If the dough no longer sticks to your hands, then it is ready.
- Let the dough rest for 20 minutes.
- Chop the onion very finely.
- Fry 0.3 parts of the onion in butter until transparent.
- Add to the pan tomato paste, diluted with water to the density of sour cream, or fresh finely chopped tomatoes.
- Chop the herbs and garlic very finely.
- We mix raw meat, onions, herbs, garlic and add frying and sour cream.
- Salt and pepper to taste.
- If the ground beef turns out to be very thick, then you need to dilute it with water to a consistency convenient for sculpting. It is best to prepare the filling 2-3 hours before making dumplings.
- Starting to sculpt Dagestan dumplings at home, you need to cut off a small piece of dough, roll it out about 3 millimeters thick.
- Using a glass, cut out circles with a diameter of 8-10 centimeters. (Kurze is usually made quite large).
- We spread the meat on each circle of dough and glue the edges in the form of a pigtail, as shown in the video from the You Tube portal.
- Cook kurze with meat in salted water until cooked - about 10 minutes.
- Lubricate ready-made Dagestan dumplings with melted butter so that they do not stick together.
- I recommend serving kurze with sour cream or kefir sauce with garlic.
"Very tasty" wishes you bon appetit and good mood!
Kurze have a rather interesting look. It may seem to you that pinching them in this way is very difficult, but it is not. Here you will find photos and videos, after viewing which the pinching technique will be very clear. Well, we begin to understand the question "how to cook kurze."
Kurze with lamb - recipe with photo
I advise you to immediately use up all the minced meat that was prepared for the kurze. Cook part of it immediately, freeze the rest in the freezer.
Ingredients:
For test:
- 3 cups all-purpose flour
- Glass of water
- Half a teaspoon of salt
- 1 egg
For minced meat:
- 250 grams of fatty lamb
- 250 grams minced chicken
- 5 medium sized onions
- A bunch of greens: cilantro, parsley, dill
- Tablespoon of tomato paste
- Half a teaspoon of turmeric
- Ground black pepper
- Red ground pepper
- sweet paprika
- 100 ml water
We knead the dough in the same way as for our dumplings. Sift flour into a deep bowl, add salt, egg.
Now we pour water. Water should be filtered or boiled, cooled to room temperature.
Knead the dough well so that it does not stick to your hands and leave for 15 minutes, covering with a napkin so as not to wind.
Now let's start preparing minced meat for kurze. We need a grate for a meat grinder with large cells. Rinse the meat well, scroll twice. Don't be lazy and don't use a fine grid. This is the most successful way of chopping meat. In general, kurze is prepared from chopped minced meat. But for me this is an impossible task, so I use a meat grinder with a large grate. We wash and finely chop the greens, peel the onion from the husk and scroll it once. Onion gives the dish juiciness, do not reduce its quantity. Take my word for it, it tastes much better with more onions. Add all the necessary spices.
Add water to the bowl of minced meat and start kneading it so that everything is evenly mixed. Water can be replaced with broth. Minced meat for kurze must be plastic. Too thick or too thin - not good. So see if you need water. The stuffing should spread well.
Roll out the dough into even circles. Not everyone succeeds, so I advise you to cut off a third of the dough and roll it into a large layer, and cut out the circles with a glass.
Spread the mince over the dough. It should not be too much, otherwise the kurze will not turn out so beautiful. Look at the photo and find out how much minced meat you need to put on each juicy.
Now let's start pinching our kurze. They are woven in a traditional pigtail. The photo shows how to pinch the edge.
We continue to weave a pigtail. Alternately pinch on the right and left.
Thus we reach the end. Highly interesting shape, is not it?
Put a pot of water on the fire and continue to sculpt kurze. Dust the board with flour so they don't stick.
When the water boils, salt it and gently place the kurze into the boiling water. The ones you don't plan to eat right now, send them straight on a floured cutting board to the freezer. After an hour, you can shift the kurze into a bag.
After they emerge, we mark the time. You need to cook for exactly 7 minutes over medium heat.
You can immediately divide the finished kurze into portions, or you can simply take it out with a slotted spoon and put it in a common dish, and there, whoever needs it, he will take as much.
Kurzee should be served at the table with fresh herbs and a sauce of sour cream, tomato paste and crushed garlic.
- Recipe author: Kurze with lamb Valentina Ischenko
Kurze with beef
Of course, kurze with lamb is much tastier, but what if there is none? Let's cook kurze with beef.
Ingredients:
For filling:
- 500 grams of beef without veins and bones
- 3 medium sized onions
- Pepper (black, red)
- Tablespoon of tomato paste
- dried dill
- Fresh dill and parsley.
For test:
- 500 grams of premium wheat flour
- 20 ml pure water
- Salt - to taste.
How to cook beef kurze:
We wash the meat well under running water and scroll through a meat grinder with a large grate. We clean the onion and scroll after the meat. Finely chop the greens and add to the minced meat. We also send salt, spices and tomato paste there. Mix well, cover with a towel and put in the refrigerator.
It is advisable to prepare minced meat for kurze in advance so that it is "fed" with all the spices. And now let's start kneading the test. It is best to use a food processor - this will save a lot of time. One egg can be added to the dough. Sift flour into a deep bowl, add salt and pour water. Knead elastic dough. We put it in a bag and leave it for 20 minutes. It's necessary!
Next, sprinkle the table and cutting board with flour, roll out the dough into a thin layer and cut out circles with glasses. Juices for kurze should be perfectly round, then sculpting them will be easy and simple. Yes and appearance will be more aesthetic. It is also important that the kurze are the same size.
Spread the minced meat in the middle of each juicy and start weaving pigtails. Just do not forget to put water in advance if you want to taste a wonderful dish right after it is cooked. If not, send the cutting board with kurze to the freezer. An hour later, you can pack the frozen dumplings in bags.
Kurze needs to be lowered into boiling water. As soon as they surface, note 8 minutes. Remove with slotted spoon and serve with garlic sour cream sauce and fresh herbs. Bon appetit!
Kurze is a traditional dish of Dagestan cuisine, similar to dumplings or dumplings, but with its own subtleties of preparation. You will learn how to prepare kurze dough and what the correct filling should be in this article.
- Servings: 4
- Time for preparing: 1 minute
How to make kurze dough
Cooking a dish is not difficult. For the test you will need:
- 0.5 kg of flour;
- 0.2 l of water;
- salt to taste.
Knead the dough. As soon as the dough becomes homogeneous and elastic, it must be covered and left for 15 minutes before starting to sculpt dumplings.
Filling for kurze
The dish can be prepared with a variety of toppings, so it will please both meat-eaters and vegetarians. Here are some filling options:
Filling for kurze with meat
- 0.5 kg of minced meat (preferably beef or scold, but for lack of it, you can use mixed with pork);
- 2 onions;
- salt and pepper to taste;
- dried dill;
- bunch of greens.
Chop the onion with a knife, mix with the rest of the ingredients.
Kurze with potatoes
- 0.4 kg of peeled potato tubers;
- large onion;
- 1.5 st. l. vegetable oil;
- 20 g of fresh dill;
- 1/2 tsp salt;
- hot pepper on the tip of a knife (if the dish is prepared for children or people with gastrointestinal diseases, pepper should be excluded).
Boil potatoes, mash tubers. In order for the filling to be elastic, in the process you need to pour a little water into the potatoes in which they were boiled. Add the onion fried until golden brown, chopped dill, salt and pepper.
Stuffing with egg and rassuk
- 10 eggs;
- 3 onions;
- 350 g flour;
- 40-50 g of rassuka;
- 100 g of vegetable oil;
- a pinch of cumin;
- salt to taste.
Onions need to be chopped and fried until golden brown. Grind the rassuk, put it on the onion and fry for a couple of minutes. Eggs should be well beaten with salt and spices. When the fried onion with rassuk cools down a little, you need to pour in the eggs and mix. The filling is ready.
Selecting toppings to your liking. you can begin to form a kurze.
How to sculpt and cook kurze
The dough must be thinly rolled out with a layer and cut out circles using a glass or a special form. The filling is laid out with a ball in the center of each circle, then the edges are pinched with a “pigtail”.
How much to cook kurze? The cooking time depends on the filling: with potatoes they will be ready after 4 minutes of cooking, but the cooking time meat filling- up to 10 minutes.
As you can see. even without a recipe with a photo, cooking kurze is easy, just choose the right filling and pinch the edges of the dough with a pigtail, giving the dish a traditional shape. Bon appetit.