Thursday, May 15, 2008

Kaurma Hingal

Kaurma hingal, a traditional Azerbaijan dish, will decorate your table perfectly. This dish is stewed lamb with garnish made from “boiled rhombuses ”, sprinkled with cheese.

  • 1 kg lamb.
  • 300 g flour.
  • 200 g onion.
  • 200 g melted butter.
  • lemon acid.
  • greens.
  • 1 ea egg.
  • salt.
  • 100 g salted cheese (brynza).
  • Slice lamb into pieces 25-30 g each, season to taste and sear.
  • Chop onion finely and sauté until pale, add it to meat.
  • Then add lemon acid, a little broth to meat and stew covered until done.
  • Make stiff dough from flour, egg, salt and water and rollout a sheet 1 mm thick.
  • Cut our rhombuses and put in boiling water, coo until they float to the surface.
  • Put in a colander and let water strain.
  • Dress with butter and sprinkle with cheese. Serving, garnish lamb slices with rhombuses.
  • Serve matsoni (Caucasian sour milk) with garlic and cinnamon.

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