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Kurze
Kurze (курзе): Dagestani pleated teardrop dumplings with lamb, served in broth with garlic
RussianEvery mountain people of Dagestan, Avars, Laks and Dargins among them, has its own kurze, but all share the beautiful plaited seam that runs along each teardrop dumpling like a braid. The lamb filling is chopped with plenty of onion and a little fat, then the dumplings are boiled and served in their broth with a sharp garlic and tomato dressing. In mountain villages they are made in big batches for guests, and in summer the same dough is filled with pumpkin or young nettles. The usual slip is overfilling, which makes the pleats burst in the pot. Chef's tip: practise the plait on a few pieces without filling first; once your fingers know the rhythm it goes quickly.
- Total time
- 105 min
- Difficulty
- hard
- Serves
- 4
Ingredients
For the dough
- 12 ½ oz plain flour
- ¾ cup warm water
- 1 egg
- ½ tsp salt
For the filling
- 2 onionsvery finely chopped
- 1 tsp salt
- ¾ tsp black pepperfreshly ground
- ½ tsp ground cumin
- 3 tbsp ice-cold water
For cooking and the dressing
- 6 ¼ cups lamb or beef stock
- 4 garlic clovescrushed
- ¾ cup tomato passata
- 1 tbsp cider vinegar
- ⅓ oz fresh coriander (optional)chopped
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Method
0/7 doneStep 1: Mix the 12 ½ oz plain flour, ½ tsp salt, 1 egg and warm ¾ cup warm water and knead for 8 minutes into a smooth, firm dough. Cover and rest for 30 minutes.
38 minStep 2: Mix the 16 oz lamb mince (or finely chopped lamb shoulder), 2 onions, 1 tsp salt, ¾ tsp black pepper, ½ tsp ground cumin and 3 tbsp ice-cold water until sticky. Keep in the fridge.
7 minStep 3: Roll the dough to 1.5 mm on a floured surface and cut out 8 cm rounds; you should get about 32.
10 minStep 4: Hold a round in one hand, add a teaspoon of filling and fold it over. Starting at one end, pinch and fold the edge alternately left and right to make a plaited seam, finishing with a point to form a teardrop.
30 minStep 5: Bring the 6 ¼ cups lamb or beef stock to a gentle boil in a wide pan and cook the dumplings in two batches for 8–9 minutes, until they float and the filling, tested in one, is no longer pink and reaches 160°F.
18 minStep 6: Meanwhile warm the ¾ cup tomato passata with the 4 garlic cloves and 1 tbsp cider vinegar in a small pan over a low heat for 3 minutes, until fragrant.
3 minStep 7: Serve the kurze in bowls with a ladle of the broth, spoon over the garlic dressing and scatter with ⅓ oz fresh coriander.
2 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 29 g
- Carbs
- 62 g
- Fat
- 17 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kurze take?
- About 105 minutes in total: 80 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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