How to cook Dagestan kurze. Secrets of Caucasian cuisine: how to prepare dough and filling for kurze. Kurze with lamb – recipe with photo

Kurze is a traditional dish of Dagestan cuisine, similar to dumplings or dumplings, but with its own subtleties of preparation. You will learn how to prepare dough for kurze and what the correct filling should be in this article.

• Number of servings: 4
• Cooking time: 1 minute

How to prepare kurze dough

Preparing the dish is not difficult. For the test you will need:

• 0.5 kg flour;
• 0.2 l of water;
• salt to taste.

Knead the dough. Once the dough becomes homogeneous and elastic, it should be covered and left for 15 minutes before starting to make dumplings.

Kurze filling

The dish can be prepared with many fillings, so it will please both meat-eaters and vegetarians. Here are some filling options:

Filling for kurze with meat

• 0.5 kg of minced meat (preferably beef or bran, but if you don’t have it, you can use it mixed with pork);
• 2 onions;
• salt and pepper to taste;
• dried dill;
• a bunch of greenery.

Chop the onion with a knife and mix with the rest of the ingredients.

Kurze with potatoes

• 0.4 kg of peeled potato tubers;
• large onion;
• 1.5 tbsp. l. vegetable oil;
• 20 g fresh dill;
• 1/2 tsp. salt;
• hot pepper on the tip of a knife (if the dish is being prepared for children or people with gastrointestinal diseases, pepper should be excluded).

Boil the potatoes, mash the tubers. To make the filling elastic, during the process you need to pour a little water into the potatoes in which they were boiled. Add onion fried until golden brown, chopped dill, salt and pepper.

Filling with egg and rassuk

• 10 eggs;
• 3 onions;
• 350 g flour;
• 40-50 g rassuk;
• 100 g vegetable oil;
• a pinch of cumin;
• salt to taste.

The onion needs to be chopped and fried until golden brown. Grind the rassuk, add to the onion and fry for a couple of minutes. Eggs need to be beaten well with salt and spices. When the fried onion and rassuk have cooled a little, you need to pour in the eggs and mix. The filling is ready.

Choosing the filling to taste. You can start forming the kurze.

How to make and cook kurze

Roll out the dough thinly and cut out circles using a glass or a special mold. The filling is placed in a ball in the center of each circle, then the edges are pinched.

How long to cook kurze? The cooking time depends on the filling: with potatoes they will be ready after 4 minutes of cooking, but the cooking time for the meat filling is up to 10 minutes.

As you can see. Even without a recipe with a photo, it’s easy to prepare kurze; just choose the appropriate filling and pinch the edges of the dough with a pigtail, giving the dish a traditional shape. Bon appetit.

COMPOUND:

For the test you will need (for all minced meat it may take 1.5 - 2 norms depending on the thickness of the roll):
Flour – 2.5 – 3 cups
Water – 1 glass
Salt – 0.5 teaspoon
Chicken egg – 1 piece (can be cooked without eggs)

For minced meat:
Lamb or beef – 500 g
Fat tail fat – 50 - 100 g, but you can have more, less or no fat at all
Onions – 4 – 5 medium onions
Sour cream - 1 tablespoon, but you can put something else fermented milk
Coriander and/or parsley – a generous bunch
Garlic – 2 – 3 cloves or to taste
Tomato paste, fresh or canned (in its own juice, not pickled) depending on the season and availability - 2 - 3 tbsp. spoons of pasta or 2 - 3 fresh tomatoes
Adjika - according to taste and desire, you can add it or not
Ground black pepper, ground red hot pepper, salt
Water or broth until the minced meat has a viscous consistency
Vinegar – optional and to taste (I don’t add)

PREPARATION:

The dough for kurze is prepared in exactly the same way as the dough for “our” dumplings - dumplings. Regular unleavened dough. With egg or not - your choice. I prepared the dough for egg kurze without eggs and added it here. After kneading and obligatory!!! After kneading, the dough is allowed to rest for 15 - 20 minutes and can be sculpted.

It is advisable to prepare the minced meat in advance, ideally 2 - 3 hours before modeling, so that it has time to brew, but if there is no time, you can do it immediately before cooking, while the dough is resting.

For minced meat, grind the meat in a meat grinder with a large grid. It is enough to twist once, twice - three times is not necessary, this is extra effort, and the minced meat will become like a paste, and in the case of kurze this is not good. Ideally, of course, you would need to prepare chopped, but for me personally it is very labor-intensive and time-consuming, so my choice is a meat grinder, but if you have the desire and enthusiasm, then why not, the dish will only benefit from this.

Beef or lamb? If you have the opportunity to buy fresh lamb, then, of course, buy it! And if you have the same problem with lamb as in Moscow, then you can have beef, but the taste, unfortunately, will not be quite the same... No, it will also be aromatic and tasty, but somehow more smoothed out, less bright or something...

A few words about fat tail fat. It gives the kurze juiciness and a special taste, so if you have the opportunity to add it to the minced meat, be sure to add it, and if, like me, you don’t, then you can get by with either fatty beef or add a little butter. For 500 g of meat, 50 g of oil will be enough (I will fry onions and tomatoes in it). The fat tail is chopped or twisted together with the meat.

Now a little about onions. Traditionally, a lot of onion is put into the minced meat for kurze, it adds juiciness and taste, so I highly recommend not reducing its amount, and in ready-made kurze, the onion is practically not felt and is certainly not perceived clearly and obviously as an onion.

Twist or cut? In my opinion, it’s better to work hard and chop finely, because if you scroll, the onion will give juice, which will make the minced meat wet, but it should be given a little later, during cooking, so that the kurze turns out juicy. But I fully understand that cutting onions is still a task, so if you really don’t want to, you can twist them, or you can, as a compromise, twist some of them and cut some.

Now about tomato paste - tomatoes. You can simply add tomato paste to the minced meat, or you can fry it first and then add it. They cook both ways, so choose! I'm frying. To do this, I heat the butter in a frying pan, add about 1/3 - ¼ of the entire chopped onion and first fry the onion until transparent. Then I add either tomato paste, diluted to the consistency of sour cream, or finely chopped/twisted tomatoes and fry for 3 to 4 minutes until the paste and tomatoes change color. And in this form I add it to the minced meat.

Very often, in addition to tomatoes, adjika is also added to the minced meat. On average, 1–2 tablespoons of adjika are used per 500 g of meat. If it's too spicy for you, add less or none at all. I cook with and without adjika, depending on my mood and availability. And along the way, a few words about vinegar. Some people add, some don't. Personally, I don't add. For my taste, the acidity introduced by tomatoes and sour cream is quite enough, but there are also those who like it more sour, so the choice is yours.

So. For minced meat, mix ground meat + fat tail, onion, tomato paste, adjika, finely chopped garlic, finely chopped herbs, sour cream, add ground red hot pepper, ground black pepper, salt. Mix everything thoroughly until smooth. If necessary, add a little water or broth to a viscous mass, i.e. The minced meat should not be thick, but also liquid, of course, it should be somewhere in the middle, not thick - not liquid, so that it spreads easily. If you prepare the minced meat in advance, then before sculpting, check the consistency again and, if necessary, add water or broth.

Traditionally, kurze are sculpted with a braid. Of course, you can describe in words how to do this, but as they say, it’s better to see once... so I won’t write anything, look at the video, there I sculpted slowly, slowly and even with repetition, I’m sure that everything is clear and there are no problems with sculpting will.

Alternatively, you can roll the dough into a rope, cut into small pieces and then roll out each piece. In general, everything is the same as with dumplings or dumplings.
The molded kurzeshki are boiled in boiling salted water for 7 – 10 minutes (after surfacing).

Immediately after cooking, grease with vegetable or butter to prevent sticking. I usually put a piece of butter in a plate with boiled kurze, cover it with another plate and shake it well but gently so that the butter is distributed throughout the entire volume.
Served with sour cream and crushed garlic sauce.

Kurze with meat are Dagestan dumplings that have much in common with “our” dumplings, but also with their own characteristics. Very tasty, I must tell you, dumplings! Try it!

For the dough you will need (for all minced meat it may take 1.5 - 2 norms depending on the thickness of the roll):

Flour - 2.5 - 3 cups

Water - 1 glass

Salt - 0.5 teaspoon

Chicken egg - 1 piece (can be cooked without eggs)

For minced meat:

Lamb or beef - 500 g

Fat tail fat - 50 - 100 g, but you can have more, less or no fat at all

Onions - 4 - 5 medium onions

Sour cream - 1 tablespoon, but you can put something else fermented milk

Coriander and/or parsley - a generous bunch

Garlic - 2 - 3 cloves or to taste

Tomato paste, fresh or canned (in its own juice, not pickled) depending on the season and availability - 2 - 3 tbsp. spoons of pasta or 2 - 3 fresh tomatoes

Adjika - according to taste and desire, you can add it or not

Ground black pepper, ground red hot pepper, salt

Water or broth until the minced meat has a viscous consistency

Vinegar - optional and to taste (I don’t add)

PREPARATION:

The dough for kurze is prepared in exactly the same way as the dough for “our” dumplings - dumplings. Regular unleavened dough. With egg or not - your choice. I prepared the dough for egg kurze without eggs and added it here. After kneading and obligatory!!! After kneading, the dough is allowed to rest for 15 - 20 minutes and can be sculpted.

It is advisable to prepare the minced meat in advance, ideally 2 - 3 hours before modeling, so that it has time to brew, but if there is no time, you can do it immediately before cooking, while the dough is resting. For minced meat, grind the meat in a meat grinder with a large grid.

It is enough to twist once, twice - three times is not necessary, this is extra effort, and the minced meat will become like a paste, and this is not good in the case of kurze. Ideally, of course, you would need to prepare chopped, but for me personally it is very labor-intensive and time-consuming, so my choice is a meat grinder, but if you have the desire and enthusiasm, then why not, the dish will only benefit from this.

Beef or lamb? If you have the opportunity to buy fresh lamb, then, of course, buy it! And if you have the same problem with lamb as in Moscow, then you can have beef, but the taste, unfortunately, will not be quite the same... No, it will also be aromatic and tasty, but somehow more smoothed out, less bright or something...

A few words about fat tail fat. It gives the kurze juiciness and a special taste, so if you have the opportunity to add it to the minced meat, be sure to add it, and if, like me, you don’t, then you can get by with either fatty beef or add a little butter.

For 500 g of meat, 50 g of oil will be enough (I will fry onions and tomatoes in it). The fat tail is chopped or twisted together with the meat.
Now a little about onions. Traditionally, a lot of onion is put into the minced meat for kurze, it adds juiciness and taste, so I highly recommend not reducing its amount, and in ready-made kurze, the onion is practically not felt and is certainly not perceived clearly and obviously as an onion.

Twist or cut? In my opinion, it’s better to work hard and chop finely, because if you scroll, the onion will give juice, which will make the minced meat wet, but it should be given a little later, during cooking, so that the kurze turns out juicy.

But I fully understand that cutting onions is still a task, so if you really don’t want to, you can twist them, or you can, as a compromise, twist some of them and cut some.

Now about tomato paste - tomatoes. You can simply add tomato paste to the minced meat, or you can fry it first and then add it. They cook both ways, so choose! I'm frying.

To do this, I heat the butter in a frying pan, add about 1/3 - ¼ of the entire chopped onion and first fry the onion until transparent.

Then I add either tomato paste diluted to the consistency of sour cream, or finely chopped/twisted tomatoes and fry for 3 - 4 minutes until the paste and tomatoes change color. And in this form I add it to the minced meat.

Very often, in addition to tomatoes, adjika is also added to the minced meat. On average, 1 - 2 tablespoons of adjika are used per 500 g of meat. If it's too spicy for you, add less or none at all.

I cook with and without adjika, depending on my mood and availability. And along the way, a few words about vinegar. Some people add, some don't. Personally, I don't add. For my taste, the acidity introduced by tomatoes and sour cream is quite enough, but there are also those who like it more sour, so the choice is yours.

So. For minced meat, mix ground meat + fat tail, onion, tomato paste, adjika, finely chopped garlic, finely chopped herbs, sour cream, add ground red hot pepper, ground black pepper, salt. Mix everything thoroughly until smooth.

If necessary, add a little water or broth to a viscous mass, i.e. The minced meat should not be thick, but also liquid, of course, it should be somewhere in the middle, not thick - not liquid, so that it spreads easily. If you prepare the minced meat in advance, then before sculpting, check the consistency again and, if necessary, add water or broth.

Traditionally, kurze are sculpted with a braid. Of course, you can describe in words how to do this, but as they say, it’s better to see once... so I won’t write anything, look at the video, there I sculpted slowly, slowly and even with repetition, I’m sure that everything is clear and there are no problems with sculpting will.

Alternatively, you can roll the dough into a rope, cut into small pieces and then roll out each piece. In general, everything is the same as with dumplings or dumplings.

The molded kurzeshki are boiled in boiling salted water for 7 - 10 minutes (after surfacing).

Immediately after cooking, grease with vegetable or butter to prevent sticking. I usually put a piece of butter in a plate with boiled kurze, cover it with another plate and shake it well but gently so that the butter is distributed throughout the entire volume.

Served with sour cream and crushed garlic sauce.

Enjoy your meal!

Kurze are Dagestan dumplings. The main difference between kurze and our dumplings is not only the appearance, but also the filling itself. Ideally, lamb is used for minced meat, but if it is not available, then beef is suitable. Fat tail fat is often added to minced meat, which gives the minced meat a richer, more pronounced taste.

An important ingredient is onions, there should be a lot of them, about one onion per 100 grams of meat. Onions will add juiciness to the kurze. The onion needs to be finely chopped, but in our family there are those who like to “catch onions and look for them even where they shouldn’t be,” so I ground them in a blender. Now he definitely won't be found. :) From the greens, take cilantro, dill and parsley. Greens are simply necessary in the minced meat. Blend it together with the onions and garlic in a blender.

You should end up with a paste like this.

Combine the minced meat with herbs, add ground black pepper for spiciness. Add some salt. Add a spoonful of sour cream and stir.

Some housewives fry onions with spices in butter, adding tomato paste and fresh tomatoes with adjika. Tomato paste is added either raw or fried.

The dough for Dagestan kurze is no different from ordinary dumpling dough. It can be kneaded with or without eggs. A good way to brew dough. When boiling water and 2 tablespoons of vegetable oil are poured into the flour and the dough is kneaded. Here I kneaded the usual dough using one egg. The main thing is not to forget that the test needs a “rest” time of about 15 - 20 minutes.

Place minced meat in the middle.

The kurze is pinched with folds. First, one side is folded, and then the folds alternately cover the edges on the sides.

Kurze is cooked like dumplings or khinkali in salted water for about 4 minutes after boiling.

Grease the finished kurze with butter.

Bon appetit!

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

Dagestan "dumplings"

Cooking any national dishes always requires strict adherence to recipes. Otherwise, it will be very difficult to achieve the desired result. In Dagestan, to prepare kurze with meat, you must have the following products on hand:

• For the dough: per kilogram 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 herbs (dill, parsley and cilantro).

Making kurze with meat is not so difficult:

1. The first step is to prepare the dough. To do this, you just need to mix all the ingredients. The dough should be quite tight. After this, the semi-finished product should be wrapped in film and left to rest on the table.
2. At this time you need to start filling. First, you need to salt the minced meat, and then add spices and diced onion to it. Also chop the second head and sauté in oil. Then add tomatoes to it, after removing their skins. After simmering the resulting mass in a frying pan for 7 minutes, add it to the minced meat. After mixing, the filling can be considered ready.
3. Roll out the dough thinly, and then cut out circle-shaped pieces from the resulting layer.
4. Place a little filling in the middle of each piece and then pinch the edges to create a pigtail-like pattern.

The finished products will only need to be boiled in salted boiling water for 10 minutes. Then kurze with meat can be served to the table. In Dagestan, sour cream and garlic sauce (or just tomato) is a mandatory addition to them.

Filling options

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

How are such kurze prepared? The recipe requires the following steps:

1. To prepare the dough, you first need to pour flour onto the table. Then, making a small depression in the center, add salt, eggs and knead the dough, periodically adding water. After this, it should lie for at least half an hour.
2. Combine the rest of the filling ingredients in a bowl.
3. Roll out the dough into a thin layer, and then use a regular glass to cut out round pieces from it.
4. You need to put a little minced meat on each piece.
5. Pinch the edges, alternately pressing the dough on the right and then on the left. As a result, instead of a regular seam, you will get an openwork braid. You need to press tightly so that the kurze does not fall apart during cooking.

Alternatively, you can even use regular tomato sauce for these “dumplings”.

Secrets of sculpting

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

To make the right kurze, you need to:

1. First, holding the workpiece in one hand, gently pinch the tip with the other.
2. Fold it down towards the minced meat.
3. Grab a little dough from both sides and alternately press it to the tip.
4. Moving down the workpiece, pinch off new pieces. Outwardly, these actions resemble braiding.
5. At the very end of the workpiece, you just need to pinch the remaining dough to form a neat “tail”. Essentially, the finished product should be in the form of a drop. On one side the shape will be round, in the middle there will be a pigtail, and at the end there will be a thin “tail”.

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

Preparation of semi-finished product

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

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

1. Pour a measured amount of flour onto the work surface. It can be mixed with salt first.
2. In the center of the “slide” you need to make a depression in the form of a “crater” and pour some water into it.
3. Make a batch. It is better to add the remaining water in small parts.

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