What is chuchvara? The recipe for this unusual dish we will present in the materials of this article. We will also tell you about how remarkable such a dinner is and what kind of people it belongs to.
basic information
Chuchvara (the recipe will be discussed below) is a dish that belongs to the Central Asian cuisine. It is served on the table in the form of boiled products fashioned from unleavened dough, which have meat filling. Dumplings are an analogue of this dinner in Russian cuisine, but unlike them, chuchvara is much smaller.
Main products
What is chuchvara made of? The recipe for this dish uses the same ingredients as for dumplings. However, Asians never use pork to make meat toppings. The ideal product for such a dish is beef pulp, which is not passed through a meat grinder, but very finely chopped with a knife.
In addition to meat, chopped onions and a little caraway seeds are often added to chuchvara.
Another difference between the considered dinner from Russian is that it is almost always served to the table with the broth. Therefore, chuchvara soup, the recipe of which is known to few, is often presented to guests as a first course.
The seasonings for such a dinner are finely chopped greens, table vinegar, various tomato sauces, paprika and so on.
Chuchvara: recipe with photos, step by step
Despite the apparent complexity, the dinner in question is prepared quite easily. The main thing is to comply with all the requirements of the recipe and use only high-quality products.
So how is chuchvara done? The recipe for this dish requires the following products for unleavened dough:
- water at room temperature - about 200 ml;
- wheat flour (can be whole) - about 4 glasses (add at your discretion);
- large chicken eggs - 2 pcs.;
- table salt - apply to your taste.
Kneading basics
How to cook chuchvara soup properly? The recipe with the photo is presented to the reader in the article. This dish requires a thorough kneading of the dough. For this, wheat flour is sieved through a sieve and laid out on a flat surface with a slide. Having made a small depression in it, large chicken eggs are broken there and water is added.
Having salt the ingredients, they are gently mixed and gradually get a homogeneous steep dough. After that, it is placed in a plastic bag and left at room temperature for 30-35 minutes.
Products for meat filling
As mentioned above, the Chuchvara Uzbek recipe provides for the use of only beef meat. Pork is not used for such a dish.
So, to make a delicious Asian lunch yourself, we need:
- fresh beef tenderloin - about 700 g;
- garlic - 2 medium cloves;
- fat of mutton - about 500 g (if the meat turned out to be lean, then you can additionally use about 100 g of fat tail);
- fresh onions - 2 medium heads;
- various spices, including freshly ground black pepper, coriander and salt - apply to your personal taste.
The process of preparing meat filling
Preparing the stuffing for chuchvara is quite simple. You should not use a traditional meat grinder. It is better to grind beef tenderloin and fatty mutton flesh using special cooking axes. However, the products mentioned above must be carefully processed. For this, the meat is thoroughly washed under warm water, after which all inedible films and veins are removed.
Once the ingredients are prepared, they are laid out on a thick wooden cutting board and begin to chop intensively. If it seems to you that the meat does not contain a lot of fat, then you can add fat tail to it. By the way, it, together with the onion heads and cloves of garlic, is ground in a similar way.
After the main components are very finely chopped, they are combined in one container, salted to taste, and coriander and freshly ground black pepper are added. In this composition, all the ingredients actively interfere with the hands until a uniform and very aromatic forcemeat is formed.
Product Formation
How is chuchvara molded correctly? The recipe for this dish does not require separate rolling blanks from the dough. The fresh base is rolled into one large sheet 2-3 mm thick, after which it is cut into squares with a side of 3-4 cm.
After the dough is prepared, a small lump of meat filling is laid out on each piece. Further, the base is bent and a peculiar triangle is molded from it. In the future, its edges are firmly connected on the basis of the preparation of ravioli.
So that the formed semi-finished products do not stick together, they are alternately laid out on a cutting board, which is pre-sprinkled with wheat flour.
Essential Ingredients for Broth
What components will we need to make such an Uzbek dish as chuchvara? The recipe with a photo described in our article provides for the use of the following products:
- beef on the bone - about 600 g;
- lamb on the bone (better shin) - about 500 g;
- fresh red tomatoes - about 3 pcs.;
- fresh onions - about 5 heads;
- fresh garlic - 5-7 small cloves;
- greens of dill, parsley and basil - at will;
- spices, including coriander, salt and black pepper - to taste and desire.
How to cook a delicious broth?
There are many ways to prepare the broth for the Uzbek chuchvara. Someone makes it lean, using only vegetables, and someone adds meat. We decided to apply the second option. After all, bone-in broth always turns out to be more saturated and nutritious.
So, to make the basis for a delicious and satisfying Asian dish, fill a large pot with drinking water, then put it on the fire and add beef and mutton on the bone. As soon as the liquid boils, and foam forms on its surface, the fire is set to a minimum value.
Salting the ingredients, and removing the foam, the dishes are covered with a lid and cooked its contents for about two hours (until the meat becomes soft). At the same time, they begin to process all remaining products.
First peel the onions and cut them into quarters. If the head is small, then it is cut in half.
After the meat is cooked on the bone, it is removed. As for the broth, they alternately lay onions, garlic cloves, tomatoes and all pre-washed greens. In this composition, the basis for the Uzbek chuchvara is cooked for about 40-45 minutes. During this time, the meat broth should become as rich and fragrant as possible.
The final stage in the preparation of Asian dishes
Now you know how the Uzbek chuchvara is being prepared. As soon as the onions, herbs and fresh tomatoes give all their taste and color to the meat broth, it is carefully filtered through a medium-sized sieve. Then it is again brought to a boil and laid out several dozen pre-cooked semi-finished products with meat filling. In this form, an Asian dish is cooked for about ¼ hour. During this time, peculiar dumplings should be fully prepared. If desired, previously cooked meat cut from the bone can be added to the broth.
Proper serving of Uzbek dishes to the table
Present to chuchvar for family dinner should only be in a hot condition. It is advisable to do this in soup plates. And in them it is necessary to lay out not only products from the dough and meat filling, but also a delicious and rich broth.
After the Uzbek dish is on the plate, it must be seasoned with coriander and black pepper. Also fresh and fragrant greens are added to the broth, which are previously chopped with a sharp knife. In addition, several small spoons of fat sour cream are laid out in a hot dish. You can also offer tomato sauce, paprika and other additional ingredients.
By submitting the Uzbek chuchvar to your family members in this form, you will not leave them hungry. After all, this dish is not only very fragrant and tasty, but also well saturates even an adult man.