415 180 минут 8 порции
I downright beckon books on cuisines from different countries, they did ask to me to make the journey with them. This time I opened the book my grandmother. She had a part of his life to live in Tajikistan, where she brought the experience of their national cuisine. Dishes in Tajikistan are characterized in that they are rather simple, homemade, quite hearty and inexpensive ingredients. I know that the quality of the meat is mainly used lamb and our lamb is too expensive to become a regular guest on the table... I picked the recipe with beef is Husan - dumplings baked with meat sauce. According to the technique of the dish is quite complex and loaded - consists of 3 processes is the preparation of the dough, cooking of the meat and meat sauce. In addition, require a pre-prepared chickpeas. But... when everything was ready and the dumplings were fragrant in the dish - all were delighted. My husband said that a very unusual dish. Juicy filling, meat sauce, which soaked into the dough, the aroma of spicy spices! very hearty and delicious dish that will open new dimensions because you can experiment with the sauce, spices and toppings, and maybe even get ready and dumplings!
Ingredients for Husan
- Beef - 500 g
- Chickpeas - 150 g
- Greens - 50 g
- Flour - 250 g
- Water - 50 ml
- Chicken egg - 2 PCs
- Bones - 500 g
- Onion - 2 PCs
- Beets - 1 piece
- Eggplant - 1 piece
- Tomato - 1 piece
- Sunflower oil - 50 g
Step by step instruction of cooking Husan
Now turn the dough for our dumplings. It is also possible to prepare in advance, for example, in the evening. A need to sift the flour slide and make the center hole, to hammer into her eggs, pour a glass of water - you will get as a volcano.
Knead dough, wrap with cling film and put into the refrigerator.
Now turn the meat sauce. In a frying pan (preferably deep or in a saucepan with a thick bottom) fry the beef bones right from the bow.
When they zabolottsy - add the beets, cut into strips. You can also use turnips.
Heat all together, stir and pour a small amount of water (about a Cup, but you need to add if not enough meat behind the bones). Simmer, covered until tender meat.
When the meat was soft and falling off the bone - take it (free from bones) and small tear. Make tomato and eggplant - the eggplant clean, cut into strips and sprinkle with salt, went to the bitterness, and then squeeze and add to the pan. There also chop and tomato. The water in the pan had already almost evaporated and the eggplants are like sponges that soaked oil-meat juice.
After 5 minutes add 2 cups water, add ground spices (to taste) and boil for another 5 minutes. Then set the sauce aside. (By the way, if you can do two processes, cut the vegetables for the sauce beforehand and add them to the sauce as necessary, and the work surface and time use for sculpting dumplings).
Prepare the stuffing: meat to crank through a large grill meat grinder or chop with a knife manually. Also crank 1 onion.
Another onion finely chopped by hand, chop the herbs and add salt and our set of spices, ground in a mortar.
Add the peeled, soaked and cooked (optional) chickpeas and all thoroughly mixed.
Now sculpt! I sculpted the shape, as for Mantes. At the center of each circle of dough spread a good portion of meat (I have a little more than a tablespoon).
Connect two opposite tip test.
Over them suscipiam two other opposite tip. It turns out the envelope.
And semipaved a couple of tips that are next to each other. In such pockets, the juices will penetrate and share aromas and flavors. But you can take simple triangle - a classic recipe allows it.
Fry the dumplings in a skillet in oil on all sides.
Fried dumplings to shift in a deep pan with meat sauce. All cook until tender for 40-50 minutes. If the chickpeas are not otvoren previously, you will need 1-1 h 10 minutes. If the sauce seems thick, add water, I prefer thick.