Chuchvara

Ingredients

Quantities for 5 servings.

• 500 g Flour
• 1 piece Egg
• 200 ml Water
• 400 g Mutton, chopped by hand
• 2 piece Onions
• 1 tsp Cumin seed
• 2 l Meat broth
• 300 ml Suzma or thick yoghurt
• 40 g Coriander
• 2 piece Tomatoes
• 1 piece Chilli
• to taste Salt and pepper

Method

1. Knead a stiff dough from the flour, egg, water and salt and work it fifteen minutes.
2. Cover the dough and rest it forty minutes at room temperature.
3. Chop the mutton fine with a knife and mix it with the grated onion, cumin, salt and pepper.
4. Roll the dough a millimetre thick and cut it into three-centimetre squares.
5. Put a pea of filling on each square, fold it into a triangle and join two corners into a ring.
6. Bring the broth to the boil with the tomatoes and the whole chilli and drop the chuchvara in batches.
7. Cook five minutes after they surface, divide them between bowls with the broth, and add suzma and coriander.