Chuchvara

Method 7 steps

1. 1

   Knead a stiff dough from the flour, egg, water and salt and work it fifteen minutes.

2. 2

   Cover the dough and rest it forty minutes at room temperature.

3. 3

   Chop the mutton fine with a knife and mix it with the grated onion, cumin, salt and pepper.

4. 4

   Roll the dough a millimetre thick and cut it into three-centimetre squares.

5. 5

   Put a pea of filling on each square, fold it into a triangle and join two corners into a ring.

6. 6

   Bring the broth to the boil with the tomatoes and the whole chilli and drop the chuchvara in batches.

7. 7

   Cook five minutes after they surface, divide them between bowls with the broth, and add suzma and coriander.