How to cook kurze with meat

Kurze is a national dish of many Caucasian peoples, which is very reminiscent of Russian dumplings or dumplings. And they are similar not only externally. Both of these products are made using the same technology. In fact, these are dough products with filling. It can be curd or vegetable, but most often in the Caucasus they cook kurze with meat.

Dagestan "dumplings"

The preparation of any national dishes always requires strict adherence to recipes. Otherwise, it will be very difficult to achieve the desired result. In Dagestan, for the preparation of kurze with meat, the following products must be available:

• For the test: per cup of flour 2 cups of water, an egg and 10 grams of salt.
• For the filling: 700 grams of ground beef, 2 onions, salt, 4 tomatoes, ground pepper, 2 cloves of garlic, spices, 30 grams of butter and greens (dill, parsley and cilantro).

Making a kurze with meat is not so difficult:

1. The first thing to do is prepare the dough. To do this, simply mix all the ingredients. The dough should turn out quite tight. After this, the semi-finished product must be wrapped with foil and left to rest on the table.
2. At this time, you need to do stuffing. First, the minced meat should be salt, and then add spices and diced onion to it. Grind the second head and passer in oil. Then add the tomatoes to it, having previously removed the peel from them. After putting out the resulting mass in a pan for 7 minutes, add it to the minced meat. After mixing, the filling can be considered finished.
3. Roll the dough thinly, and then cut the blanks in the shape of a circle from the resulting layer.
4. In the middle of each piece, put a little filling, and then pinch the edges so that you get a pigtail pattern.

Finished products will only have to be boiled in salt boiling water for 10 minutes. Then, a kurze with meat can be served at the table. In Dagestan, as an obligatory addition to them, they serve sauce made of sour cream with garlic (or just tomato).

Filling Options

Each Caucasian people has its own way of cooking kurze. The recipe mainly differs in the composition of the filling. For example, several types of meat can be used for its preparation. This necessarily affects the taste of the finished dish. Take, for example, the option in which it is used: 0.5 kilograms of beef and mutton, 3 eggs, 5 onions, salt, 700 grams of flour, 60 grams of vinegar, water and pepper.

How are such kurze prepared? The recipe provides for the following:

1. To prepare the dough, first pour the flour onto the table. Then, after making a small depression in the center, add salt, eggs and knead the steep dough, periodically adding water. After that, it should lie down for at least half an hour.
2. Combine the remaining ingredients in a bowl according to the recipe to prepare the filling.
3. Roll out the dough into a thin layer, and then use round glass to cut round billets from it.
4. On each piece you need to put a little mincemeat.
5. Pinch the edges, alternately pressing the dough on the right, then on the left side. As a result, instead of the usual seam, we get an openwork pigtail. It is necessary to press tightly so that when cooking the kurze does not fall apart.

As an option, for such "dumplings" you can even use regular tomato sauce.

Modeling Secrets

In order to figure out how to cook a kurze with meat, it is necessary, first of all, to master the technique of sculpting these unusual oriental "dumplings". It only at first glance seems that it is very easy to form them. In fact, such a procedure requires certain skills and dexterity.

To make the right course, you must:

1. First, holding the workpiece in one hand, gently pinch the tip with the other.
2. Bend it down towards the stuffing.
3. On both sides grab a little dough and alternately press it to the tip.
4. Moving down the workpiece, pinch new pieces. Outwardly, these actions resemble a braiding.
5. At the very end of the workpiece, the remaining dough just needs to be plucked to get a neat “tail”. In fact, the finished product should be in the form of a drop. On the one hand, the shape will be round, in the middle - a pigtail, and at the end - a thin “tail”.

As a result of such an original molding technique, the product is so durable that even liquid fillings can be used for it.

Cooking the semi-finished product

The quality of the finished product directly depends on how correctly its components are made. So, dough on a kurze with meat is taken as usual unleavened. Exactly the same in Russia is used for making dumplings. They make it from the most common products: 3 grams of flour 5 grams of salt and a glass of water (if desired, you can add 1 egg).

Kneading the dough can be done using kitchen appliances or manually. Most often, housewives choose the second option. To do this, you must:

1. Pour a measured amount of flour onto the desktop. Previously, it can be mixed with salt.
2. In the center of the "hill" you need to make a recess in the form of a "crater" and fill in some of the water.
3. Knead. The remaining water is best added in small parts.

The result should be a thick and fairly elastic semi-finished product. Immediately after kneading, he should lie down a bit (20-30 minutes). So the mistress will be easier to work with him. The mass should become so flexible that it can be rolled into the thinnest layer. If everything is done correctly, then the kurze will turn out very tender and after cooking they will not fall apart.