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 have a rather interesting appearance. You may think that pinching them this way is very difficult, but it is not. Here you will find photos and videos, after viewing which the pinching technique will be extremely clear. Well, let’s begin to understand the question of “how to cook kurze”.

Kurze with lamb – recipe with photo

I advise you to immediately use up all the minced meat that was prepared for the kurze. Cook some immediately, freeze the rest in the freezer.

Ingredients:

For the test:

    • 3 cups premium flour
    • Glass of water
    • Half a teaspoon of salt
    • 1 egg

For minced meat:

  • 250 grams of fatty lamb
  • 250 grams minced chicken
  • 5 medium sized onions
  • Bunch of greens: cilantro, parsley, dill
  • Tablespoon of tomato paste
  • Half a teaspoon of turmeric
  • Ground black pepper
  • Ground red pepper
  • Sweet paprika
  • 100 ml water

We knead the dough in the same way as for our dumplings. Sift flour into a deep bowl, add salt and egg.

Now pour water. The water should be filtered or boiled and cooled to room temperature.

Knead the dough thoroughly so that it does not stick to your hands and leave for 15 minutes, covering with a napkin so that it does not dry out.

Now let's start preparing minced meat for kurze. We will need a grid for a meat grinder with large cells. Rinse the meat well and rinse twice. Don't be lazy and don't use a fine grid. This is the most successful method of chopping meat. In general, kurze is prepared from minced minced meat. But for me this is an impossible task, so I use a meat grinder with a large grid. Wash and finely chop the greens, peel the onions and turn once. Onions give the dish juiciness, do not reduce its quantity. Take my word for it, it tastes much better with more onions. Add all necessary spices.

Place water in a bowl of minced meat and start kneading it until everything is evenly mixed. Water can be replaced with broth. Minced meat for kurze should be plastic. Too thick or too thin is not good to eat. Therefore, see if water is needed. The minced meat should spread well.

Roll out the dough into even circles. Not everyone can do this, so I advise you to cut off a third of the dough and roll it into a large layer, and cut out circles using a glass.

Spread the minced meat onto the dough. There shouldn’t be too much of it, otherwise the kurze won’t turn out so beautiful. Look at the photo and you will get an idea of ​​how much minced meat you need to put on each juicy.

Now let's start pinching our kurze. They are braided in a traditional braid. The photo shows how to pinch the edge.

We continue to braid the braid. Alternately pinch on the right and left.

Thus we reach the end. A very interesting shape, isn't it?

Place a pan of water on the fire and continue making kurze. Sprinkle the board with flour to prevent them from sticking.

When the water boils, salt it and carefully place the kurze into the boiling water. For those you don't plan to eat right now, place them directly in the freezer on a floured cutting board. After an hour, you can transfer the kurze to a bag.

After they surface, we note the time. You need to cook for exactly 7 minutes over medium heat.

You can immediately divide the finished kurze into portions, or you can simply take it out with a slotted spoon and put it in a common dish, and then whoever needs as much will take as much.

Kurze should be served with fresh herbs and a sauce of sour cream, tomato paste and crushed garlic.

  • Recipe author: Kurze with lamb Valentina Ishchenko

Kurze with beef

Of course, kurze with lamb is much tastier, but what to do if you don’t have it? Let's cook kurze with beef.

Ingredients:

For filling:

  • 500 grams of beef without veins and bones
  • 3 medium sized onions
  • Pepper (black, red)
  • Tablespoon of tomato paste
  • Dried dill
  • Fresh dill and parsley.

For the test:

  • 500 grams of premium wheat flour
  • 20 ml clean water
  • Salt - to taste.

How to cook kurze with beef:

We rinse the meat well under running water and grind it through a meat grinder with a large grid. Peel the onion and scroll after the meat. Finely chop the greens and add to the minced meat. We also send salt, spices and tomato paste there. Mix well, cover with a napkin and put in the refrigerator.

It is advisable to prepare minced meat for kurze in advance so that it is “saturated” with all the spices. Now let's start kneading the dough. It is best to use a food processor - it will save a lot of time. You can add one egg to the dough. Sift flour into a deep bowl, add salt and pour water. Knead the elastic dough. We put it in a bag and leave it for 20 minutes. It's necessary!

Next, sprinkle the table and cutting board with flour, roll out the dough into a thin layer and cut out circles using glasses. Sochni for kurze should be perfectly round, then sculpting them will be easy and simple. And the appearance will be more aesthetic. It is also important that the kurze are the same size.

Place the minced meat in the middle of each juicy and start braiding. Just don’t forget to put the water in advance if you want to taste this wonderful dish immediately after cooking. If not, put the cutting board with kurze in the freezer. After an hour, you can pack the frozen dumplings into bags.

Kurze should be immersed in boiling water. As soon as they float, time it for 8 minutes. Remove with a slotted spoon and serve with garlic-sour cream sauce and fresh herbs. Bon appetit!

  • For the test:

    • 2.5–3 cups flour

    1 glass of water

    0.5 tsp salt

    1 egg

    you can cook without eggs

    All minced meat may require 1.5–2 norms of dough, depending on the thickness of the roll

  • For minced meat:

    • lamb or beef – 500 g

    fat tail fat – 50-100 g

    but you can do more, less or even without it

    4–5 medium onions

    1 tbsp. spoon of sour cream

    you can put something else fermented milk

    green cilantro - a generous bunch

    or parsley

    2–3 cloves of garlic

    or to taste

    2–3 tbsp. spoons of tomato paste

    or 2-3 fresh tomatoes or canned in their own juice, not pickled

    Adjika

    according to taste and desire, you can add, you can not

    ground black pepper

    ground red hot pepper

    Salt

    water or broth until the minced meat has a viscous consistency

    Vinegar

    as desired and to taste (I don’t add)

Description

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

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 1/3–1/4 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 until 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 in 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!

Kurzyo with meat is a national Dagestan dish. The recipe is very similar to homemade dumplings, but there is still a difference. Firstly, this is the “pigtail” modeling technology, as shown in the photo, and secondly, this is a different composition and consistency of the minced meat. Each housewife has her own recipe for how to make kurzo with meat. Today I will introduce you to mine.

Ingredients:

  • 0.5 teaspoon salt;
  • 0.5 kilograms of flour;
  • 250 milliliters of water;
  • 4 large onions;
  • 500 grams of ground beef;
  • 3 cloves of garlic;
  • a bunch of parsley or cilantro;
  • chicken egg (optional);
  • 3 tablespoons of tomato paste;
  • 50 grams of butter for frying;
  • a tablespoon of sour cream.

Kurzo with meat. Step by step recipe

  1. Sift the flour into a large bowl and add salt.
  2. Make a hole in the center of the flour mound.
  3. Pour water and egg into the hole.
  4. Add flour from the edges to the center and knead the dough with a spoon.
  5. After reaching the desired consistency, when the mixture becomes elastic and smooth, we begin kneading the dough by hand.
  6. Sprinkle the work surface with flour, and then begin to knead.
  7. If the dough no longer sticks to your hands, it is ready.
  8. Let the dough rest for 20 minutes.
  9. Chop the onion very finely.
  10. Fry 0.3 parts of onion in butter until transparent.
  11. Add to the pan tomato paste, diluted with water until sour cream thickens, or fresh finely chopped tomatoes.
  12. Chop the greens and garlic very finely.
  13. Mix raw meat, onions, herbs, garlic and add frying and sour cream.
  14. Salt and pepper to taste.
  15. If the ground beef turns out to be very thick, then you need to dilute it with water to a consistency convenient for modeling. It is best to prepare the filling 2-3 hours before preparing the dumplings.
  16. When starting to make Dagestan dumplings at home, you need to cut off a small piece of dough and roll it out to about 3 millimeters thick.
  17. Using a glass, cut out circles with a diameter of 8-10 centimeters. (Kurzyo is usually made quite large).
  18. We place meat on each circle of dough and glue the edges in the shape of a pigtail, as shown in the video from the You Tube portal.
  19. Cook kurzyo with meat in salted water until tender - about 10 minutes.
  20. Grease the finished Dagestan dumplings with melted butter so that they do not stick together.
  21. I recommend serving kurzo with sour cream or kefir sauce with garlic.

“Very Tasty” wishes you a bon appetit and a great mood!

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 rassuka;
  • 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.