Meat kouzyo

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Meat kouzyo

Kouzyo with meat is a national Dagestan dish. The recipe is very similar to homemade dumplings, but there is still a difference. Firstly, it’s the “pigtail” molding technology, as shown in the photo, and secondly, it is a different composition and consistency of minced meat. Each housewife has her own recipe for making kurzou with meat. Today I will introduce you to my.

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.

Kouzyo with meat. Step by step recipe

  1. Sift flour into a large bowl and add salt.
  2. In the center of the flour hill we make a hole.
  3. Pour water and an egg into the hole.
  4. Pour the flour from the edges to the center, knead the dough with a spoon.
  5. After reaching the desired consistency, when the mixture becomes elastic, smooth, we proceed to manually knead the dough.
  6. Sprinkle the working surface with flour, and then begin to knead.
  7. If the dough has stopped sticking to your hands, then it is ready.
  8. Leave the dough to rest for 20 minutes.
  9. Chop the onion very finely.
  10. Fry 0.3 parts of onion in butter until transparent.
  11. Add tomato paste to the pan, diluted with water to the density of sour cream, or fresh finely chopped tomatoes.
  12. Finely chop the greens and garlic.
  13. Mix raw meat, onions, herbs, garlic and add the frying and sour cream.
  14. Salt and pepper to taste.
  15. If the ground beef is very thick, then you need to dilute it with water to a consistency that is convenient for modeling. It is best to cook the filling 2-3 hours before making dumplings.
  16. Starting to sculpt Dagestan dumplings at home, you need to cut a small piece of dough, roll it out with a thickness of about 3 millimeters.
  17. Cut out circles with a diameter of 8-10 centimeters with a cup. (Kurzyos are usually made large enough).
  18. We put meat on each dough circle and glue the edges in the form of a pigtail, as shown in the video from the You Tube portal.
  19. Kouzyo with meat cook in salted water until tender - about 10 minutes.
  20. We grease the finished Dagestan dumplings with ghee so that they do not stick together.
  21. I recommend serving kurze with sauce of sour cream or kefir with garlic.

"Very tasty" wishes you bon appetit and good mood!

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