How to cook a course with meat

Kurze is a national dish of many Caucasian peoples, which is very similar to Russian dumplings or vareniki. And they are similar not only externally. Both these products are made using the same technology. In fact, this is a dough with stuffing. It can be curd or vegetable, but most often in the Caucasus they cook a course with meat.

Dagestan "pelmeni"

Preparation of any national dishes always requires strict adherence to recipes. Otherwise it will be very difficult to achieve the desired result. In Dagestan for preparation of a course with meat it is necessary to have the following products available:

• For the test: per kilogram of flour 2 glasses of water, 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 greens (dill, parsley and coriander).

Doing a course with meat is not so difficult:

1. The first step is to prepare the dough. To do this, you simply mix all the ingredients. The dough should be rather tight. After that, the semi-finished product should be wrapped with a film and leave to rest on the table.
2. At this time, you need to do the stuffing. First, mince should be salted, and then add to it spices and a diced bulb. The second head is also ground and passaged in oil. Then add the tomatoes to it, after removing them from the skin. After extinguishing the resulting mass in a frying pan for 7 minutes, add it to the stuffing. After mixing, the filling can be considered ready.
3. The dough is thinly rolled out, and then from the resulting layer cut out the blanks in the form of a circle.
4. In the middle of each piece, put a little stuffing, and then tear the edges so that a pattern appears in the form of a pigtail.

Ready products will only boil in salty boiling water for 10 minutes. Then already the course with meat can be served to the table. In Dagestan, as a mandatory addition to them, sauce from sour cream with garlic (or simply tomato) is served.

Filling Options

Every Caucasian people has their own way of preparing a course. The recipe is basically different in the composition of the filling. For example, several kinds of meat can be used for its preparation. This necessarily affects the taste of the prepared dish. Take, for example, an option that uses: 0.5 kilograms of beef and mutton, 3 eggs, 5 onions, salt, 700 grams of flour, 60 grams of vinegar, water and pepper.

How are these courses prepared? The recipe provides for the following:

1. To prepare the dough, first you need to pour out the flour on the table. Then, making a small indentation in the center, add salt, eggs and knead the steep dough, periodically pouring water. After that, it should lie for at least half an hour.
2. Combining the remaining ingredients in the bowl with the recipe, prepare the filling.
3. Dough rolled into a thin layer, and then using a conventional glass cut out of it round billets.
4. On each piece you need to put a little stuffing.
5. Protect the edges, alternately pressing the dough with the right, then the left side. As a result, instead of the usual seam, you will get a delicate pigtail. Press it tightly, so that when cooking the course did not fall apart.

As an option, for such "dumplings" you can use even the usual tomato sauce.

Secrets of modeling

In order to understand how to prepare a course with meat, it is necessary, first of all, to master the technique of modeling these unusual eastern "vareniki". It only seems at first glance that it is very easy to form them. In fact, this procedure requires certain skills and skill.

To make the correct course, you need:

1. First, holding the workpiece in one hand, the other gently prick the tip.
2. Bend it down towards the stuffing.
3. On both sides grab some dough and alternately press it to the tip.
4. Moving down the workpiece, tearing new pieces. Outwardly, these actions resemble braided plaits.
5. At the very end of the workpiece, the remaining dough should be simply stitched to make a neat "tail". In fact, the finished product should be in the form of a drop. On the one hand, the shape will be round, in the middle - a pigtail, and in the end - a thin "tail".

As a result of such an original method of modeling the product is so strong that even liquid fillings can be used for it.

Preparation of semi-finished product

The quality of the finished product directly depends on how correctly its components are made. So, the dough on a course with meat is taken as usual fresh. Exactly the same in Russia is used for cooking ravioli. Make it from the most ordinary products: for 3 cups of flour 5 grams of salt and a glass of water (if desired, you can add 1 egg).

Mixing dough can be done using kitchen appliances or by hand. Most often, the hostess choose the second option. For this you need:

1. Pour out a measured amount of flour on the work table. Pre-it can be mixed with salt.
2. In the center of the "hill" it is necessary to make a depression in the form of a "crater" and pour a part of the water there.
3. Make the batch. The remaining water is better to add small parts.

In the end, you should get a thick and sufficiently elastic semi-finished product. Immediately after kneading, he should lie down for a bit (20-30 minutes). So it will be easier for the hostess to work with him. The mass should become so elastic that it can be rolled into the most thin layer. If everything is done correctly, the course will be very gentle and after cooking will not fall apart.