Dagestan dish kurze. Two excellent recipes for kurze with cottage cheese

Like other Caucasian peoples, Dagestanis treat with honor and great respect everyone who finds themselves on their land. It's all about hospitality, which is inherent in the mountaineers from birth. “What I will eat tomorrow is not a concern, what to feed a visiting guest is a concern,” says a popular saying. To visit Dagestan and not try chuda, khinkal and many other national dishes that are not so difficult to prepare but will definitely not leave any gourmet indifferent is simply a crime. What to taste when traveling through the country of mountains?

Sheep cheese

Dagestan sheep cheese is an incredibly healthy product, rich in proteins, amino acids and microelements. Unlike cheese made from cow's milk, sheep's milk has a stronger smell and taste, which is not pleasant to everyone. The cheese is made right in the mountains according to an ancient recipe of the mountaineers. It tastes quite salty and is used as an ingredient in salads and as an independent snack.

Dried sausage

Like many other products of Dagestan, this sausage is produced, as a rule, in the mountains, since local weather conditions contribute to this. The lack of humidity allows you to dry it directly in the sun. In Dagestan, it is customary to boil or fry sausage and serve it with khinkal, sauce and broth.

Khinkal

This dough dish exists in various interpretations among many peoples of Dagestan. There are Avar, Lezgin, Dargin, and other types of khinkal. All have the same composition, only the execution of the dish differs. In Dargin khinkal, for example, the dough is rolled out in a thin layer, sprinkled with chopped walnuts, then rolled into a roll and cut into small pieces.

Kurze

Visually, kurze are somewhat reminiscent of manta rays. Meat (usually lamb) is most often used as a filling, but in addition to it, cottage cheese and potatoes are also placed in the dough. Modeling with a braid is very interesting, which at first glance may seem complicated, but in reality everything is very simple.

Miracle

Miracles need to be devoured while they are hot, piping hot. Although, most likely, they will not have time to cool down, since these thin and very tasty flatbreads with all kinds of fillings usually disappear from the table in a matter of minutes. Miracle, just like khinkal, has a certain “national identity”. For example, there is the Dargin, Avar miracle. By the way, it is the Avar miracle that is subtle, since the Dargin miracle is a full-fledged pie baked in the oven.

Natukh

People in Dagestan love sweets, but if previously, as a rule, they were prepared on holidays, in our time there is no need for a special occasion. Natukh is a sweet similar to Tatar chak-chak. But Dagestan natukh differs in that nuts are added to it.

Apricot porridge

Another very popular sweet. It was customary to serve apricot porridge to women in labor because it contains many useful substances and is easily digestible. Porridge is not necessarily prepared from fresh apricots; dried apricots or apricot juice can easily replace them.

Bahuh

This is the name of Avar flour halva. Halva is a dessert of Arabic origin made from sugar and nuts or seeds. It’s hard to imagine any holiday without bahukh. It is also customary to hand out hot booze at wakes.

Cognac

Dagestan cognac is known not only within the republic, but throughout the country. In general, cognac production in Dagestan is one of the most profitable industries, since this type of alcohol is in great demand.

Avar khinkal

Photo: Shutterstock.com

For the broth:

Beef – 500 g
Water - 3 l
Onion - 1 pc.
Garlic - 4 cloves
Bay leaf - 2 pcs.
Peppercorns - to taste
Salt - to taste

For the test:

Kefir – 250 ml
Flour - 2.5 cups
Baking soda - 1 tsp.
Salt - 1 tsp.

For the sauce:

Sour cream – 300 g
Garlic - 2 cloves
Parsley - to taste
Salt - to taste

Recipe How to cook:

1. Pour water over the meat, add salt, peppercorns, bay leaf, onion and garlic for a richer taste.
2. While the meat is cooking, prepare the dough. Sift the flour, make a hole in the center, add salt, soda and little by little add kefir. Leave the dough for half an hour.
3. After the meat is cooked, remove it from the broth and strain the broth itself.
4. Prepare the sauce: mix sour cream, herbs, chopped garlic and salt. Cover and place in the refrigerator for a while.
5. Roll out the dough into a thick flat cake (1 cm), cut into diamonds or squares approximately
3 x 4 cm.
6. Bring the broth back to a boil and cook the dough pieces for about 4 minutes.
7. Place the khinkal on a dish and immediately pierce it with a fork or toothpick so that the dough does not become hard and lose its fluffiness.
8. Serve the dish: khinkal, boiled meat, broth in bowls and sauce. All components of the dish must be separately.

Sukhta

Photo: Shutterstock.com

Ingredients:

Liver (lungs, heart, kidneys, liver) - 1 kg
Onion - 2 pcs.
Internal fat - 10 g.
Rice - 1 glass
Water - 1.5 cups
Salt - to taste
Pepper - to taste
Lamb guts - 5 meters

How to cook:

1. Clean the liver from blood and films, rinse, finely chop.
2. Chop the onion and fat very finely. Stir the minced meat, adding water, salt and pepper.
3. Clean the intestines and turn them out. Rinse several times with cold running water.
4. Add rice to the minced meat, fill the intestines with minced meat, tie on both sides with thread.
5. Pour cold water over the intestines and boil.

Kurze

Photo: Shutterstock.com

Ingredients:

Flour - 4.5 cups
Water - 1.5 cups
Salt, pepper - to taste
Egg - 3 pcs.
Minced beef – 500 g
Onions - 5 pcs.
Sour cream - to taste

How to cook:

1. Knead the dough: pour flour into a bowl and make a well in the center.
2. Break 2 eggs into the well, start kneading the dough, gradually adding water. Leave the dough for half an hour.
3. Roll out the layer and use a glass to make circles.
4. Finely chop the onion and add it to the minced meat. Add 1 egg, salt and pepper to taste there. Mix everything thoroughly.
5. Place minced meat on each circle.
6. Make a braided kurze.
7. Boil in boiling salted water for 10 minutes.
8. Serve with sour cream.

Miracle with greens

Photo: Shutterstock.com

Ingredients:

Flour - 3 cups
Milk - 0.5 cups
Yeast - 1 sachet
Salt - to taste
Green onions – 500 g
Parsley - to taste
Dill - to taste
Egg - 3 pcs.
Butter - for greasing

Recipe How to cook:

1. Dissolve the yeast in warm milk, add some salt, wait until bubbles appear.
2. Add flour to the yeast and knead into a soft dough. Leave to rise for 1 hour.
3. Chop the greens coarsely, add eggs, mix.
4. Cut the dough into small pieces, roll out into thin round cakes.
5. Place 5-6 tbsp in the middle of the flatbread. l. fillings, smooth out. Pinch the dough towards the middle to form a ball.
6. Flatten the ball and carefully begin to roll it into a thin cake about 1 cm thick.
7. Place in a dry, heated frying pan, fry on both sides.
8. Place the miracle in a stack, greasing each one with butter.

Kurze are Dagestan dumplings that have much in common with dumplings, but also with their own characteristics.

Kurze with meat (very detailed recipe)
COMPOUND:
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 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, unfortunately, the taste 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 clearly 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
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.
And then everything is as always. Cut a small piece of dough, roll it out, cut it into circles, put the filling in the middle of each and seal the edges.
Traditionally, kurze are sculpted in a braid. Of course, it is possible to describe in words how to do this, but as they say
It’s better to see it once... so I won’t write anything, look at the video, there I sculpted slowly and slowly and even with repetition, I’m sure that everything is clear and there will be no problems with sculpting.
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. Second option (simple):
For minced meat:
500 gr. Ground beef
2 onions
Salt
pepper
dried dill
fresh parsley
dill
For the test:
500 gr. flour
1 egg
200 ml. boiled water (cold)
Salt

Chop the onion (very finely) and add to the minced meat. Add salt, pepper, herbs and mix all the minced meat thoroughly.
Beat one egg into a bowl with flour, add water, salt and knead the dough. Roll out the dough into a large layer 1-2 mm thick. Cut out circles with a glass and put a teaspoon of minced meat into each circle. Secure the dumpling with a braid. Cook in 3-4 liters of boiling water for 10 minutes.
Serve with hot spices and garlic.

KURZE WITH CHEESE CHEESE

Ingredients:
For the test:
flour
salt
water
(everything by eye)
Filling:
cottage cheese-500 gr
1-chicken egg
sour cream-2 tbsp
onion -1 small head
vegetable oil - for frying onions
salt - 0.5 teaspoon
ground cumin - 1 teaspoon

How to cook

1. Knead the dough.
2. Combine all the ingredients for the filling, chop the onion very finely and fry until golden brown in vegetable oil over low heat.
3. Then add the onion to the filling and mix well, then make the kurze and cook in salted water for 5 minutes.
Serve hot, brushed with butter. You can use sour cream as a sauce.

KURZE WITH PUMPKIN

dough:
water+flour+salt=knead, leave for 30 minutes
at this time filling:
finely chop the onion, fry it, add grated pumpkin, simmer a little, remove from heat, add cumin seeds, salt, herbs, pepper, spices (generally to your taste)
Roll out the dough thinly into a layer, cut out circles, put cooked minced meat in the middle of each circle, pinch the edges with a herringbone pattern, put in boiling water, cook until tender. serve with sour cream and butter.

KURZE WITH GREENS

Ingredients:
dough:
flour - 1 kg,
egg - 2 pcs.,
water - 450 ml,
salt - 1 tsp.

Filling:
nettle - 2kg,
halta - 1 kg,
green onions - 3 bunches,
onions - 300 g,
butter - 200 g,
salt, pepper - to taste.

Preparation technology: sift the flour, add all the ingredients, knead the dough to a firm consistency, cover with cling film for 10-15 minutes to allow the gluten to swell and give the dough elasticity. Only after this the dough is considered ready for preparing semi-finished products. To prepare the filling, instead of butter, you can use dried fat tail, fry the fat tail with onions in small cubes, add assorted chopped herbs, simmer under the lid for 20 minutes, and bring to taste. Roll out the dough into a thin layer, cut out circles of a special shape, place the filling (10 g) in the middle, fasten the edges with a “pigtail”, place in boiling salted water for 10-15 minutes. The finished product should weigh 15 g.
Serving: season with melted butter, can be served with sour cream sauce.

KURZE WITH NETTLES

Ingredients:
Flour - 500 gr
Nettle - 300 gr
Egg - 2 pcs
Nuts
Onions - 3 pcs.
Salt
Butter - 50 gr

How to cook
1. Peel the nettles, rinse thoroughly and chop. Add eggs and nuts to the nettles.
2. Chop the onion and fry until golden brown. Mix all prepared ingredients with nettles.
3. Prepare the dough (flour, salt, egg, water). Let the dough rest for a while, then roll out the dough and cut out circles.
4. Add salt to taste to the prepared minced meat and put the minced meat in the middle of the circle with a teaspoon and seal the pigtail.
5. Throw the kurze into a boiling pan and cook until they float to the top, stir slowly. Remove the finished kurze with a slotted spoon.
When serving on the kurze, add butter to prevent them from sticking together. Bon appetit!

1 / 1

No, this word is not from the French language, despite the external similarity of sound, this dish is Dagestan dumplings. Many nations have similar dishes. Kurze differs from ordinary dumplings in a special way of modeling and a slightly spicier filling. There are many known recipes for kurze made from egg and simple dough with meat, cottage cheese, and potatoes.

General recipe for kurze dough

Ingredients:

• wheat flour – 2.5-3 cups;
• water – 1 glass;
• salt – 0.5 teaspoon;
• chicken egg – 1 pc. (optional component).

Preparation

Sift the flour into a bowl or onto a work surface in a heap. Make a depression, add salt, egg and, gradually adding water, knead the dough. The dough must be kneaded thoroughly, it should turn out quite stiff. The dough is the same as for ordinary dumplings.

If you are preparing traditional kurze with meat, it is preferable to make minced meat for the filling from lamb, beef and/or poultry (the majority of the population of Dagestan does not eat pork for religious reasons); of course, for Muslims it is better to cook from halal products.

Kurze recipe with meat

Ingredients:

• not too lean meat (lamb and/or beef, poultry) - about 500-600 g;
• onions – 1-3 pcs.;
• ground black and allspice (you can also use other dry ground spices);
• salt.

Preparation

We pass the peeled onion, and with it clean meat without bones and cartilage, through a meat grinder with a medium attachment or grind it using a food processor. Add minced meat and season with spices. Roll out the dough into a layer and knock out circles using a glass. On each circle of dough, place a portion of the meat filling with a spoon and tightly pinch the edges with a “pigtail”. You should get neat oblong products. Cook the kurze in boiling salted water for 6-10 minutes, remove with a slotted spoon. When boiling kurze, to avoid sticking, you can add a little vegetable oil (1-2 teaspoons) to a pan of boiling salted water. This dish must be served with sauce. It could be sour cream and garlic sauce (sour cream + garlic, chopped herbs) or Caucasian adjika (tomatoes + sweet peppers + hot red pepper and garlic), other sauce options are possible, it’s a matter of taste.

If you cook kurze with potatoes, simply puree the boiled potatoes (you can season them with a little butter and ground black pepper, and also add chopped dill).

If you are preparing kurze with cottage cheese, add a little salt to the cottage cheese; if it is too dry, add a little sour cream, you can also add chopped dill.