Tushbera

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; that is what makes it pliable.

3. 3

   Chop the lamb and tail fat by knife into a fine crumb.

4. 4

   Mix the meat with finely chopped onion, cumin, salt and pepper.

5. 5

   Roll the dough until translucent and cut five-centimetre rounds.

6. 6

   Fold the dumplings, sealing the edge and bringing two corners together into a ring.

7. 7

   Cook them in the boiling broth for eight minutes and serve them in a bowl with katyk and coriander.