How to quickly and tasty cook Uzbek dish Chuchvara?
Chuchvara is a dish of Uzbek cuisine, which will simply conquer you with its originality, unique taste. It can not be called the main dish, the Uzbeks themselves prepare it in the home circle. But from this, these Uzbek dumplings do not become less tasty. And how the chuchvara is preparing will tell the recipe from the photo below, read carefully and get down to business!
- Cooking time:20 minutes
Uzbek dish Chuchvara: what is needed for cooking Chuchvara in Uzbek
To prepare the dish you need to stock up on ingredients. Uzbek dish Chuchvara, as mentioned above, these are the so-called dumplings, which are prepared according to a special recipe. Be prepared for the fact that some of them will seem a bit exotic to you, because Uzbek cuisine differs in traditions from Russian.
So, this is what you need:
500 g of flour.
Salt to taste.
500 grams of lamb without bones.
100 g fat tail.
One teaspoon of jeera and coriander.
Separately prepared special sauce, which we will talk about later. In the meantime, we begin to sculpt dumplings in Uzbek.
How to make Uzbek chuchvara?
So, start with the kneading dough:
Sift flour thoroughly, add salt. Break the egg into a specially prepared bowl, mix well with about a glass of water.
Pour the stirred egg into the flour, stir it thoroughly. Knead the dough. Wrap the finished dough in foil and send to cool for 30-40 minutes.
While the dough comes, you need to do the stuffing. Finely chop the lamb and fat, finely chop two onions. Stir in meat with onions and spices.
It was just time to get the dough. Roll out the layer and cut it into approximately 4x4 centimeters squares. In the middle, put a teaspoon of filling, turn the corners so that you get a triangle.
Lift the central corner higher, and wrap the other two around your finger and blindly press together.
When you sculpted all the ravioli, you need to prepare the sauce.To do this, you will need three tomatoes, an onion, carrots, a little chopped cilantro, dill and parsley. Cut all the ingredients, fry and boil until the juice has evaporated, then pour about a liter of water.
Cook the chuchvara in sauce until the dumplings start to float up - this will mean that they are ready to eat. That's it, serve the dish necessarily hot!
As you can see, we answered the question of how to make a chichvara with our own hands. We hope that you will enjoy this dish and you will often delight your home with this unique masterpiece of Uzbek cuisine.
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