Chuchvara: a recipe with a photo

What is chuchvara? The recipe for this unusual dish will be presented in the materials of this article. Also we will tell you about what is remarkable about such a dinner and what kind of people it belongs to.

basic information

Chuchvara (the recipe will be considered below) is a dish that belongs to the Central Asian cuisine. It is served to the table in the form of boiled products, molded from fresh dough, which have a meat filling. An analogue of this dinner in the Russian cuisine is pelmeni, however, unlike them, chuchvara is much smaller.

Main products

What is the preparation of chuchvara? The recipe for this dish involves the use of the same ingredients as for dumplings. However, for the preparation of a meat filling, Asians never use pork. The ideal product for this dish is the pulp of beef, which is not passed through a meat grinder, but is cut very finely with a knife.

In addition to meat, crushed onions and a little cumin are often added to chuchvar.

Another difference between the dinner and the Russian dinner is that it is almost always served to the table with the broth. Therefore, soup chuchvara, the recipe of which is known to a few, is often presented to guests as a first dish.

Seasonings for this dinner are finely chopped greens, table vinegar, various tomato sauces, paprika and so on.

Chuchvara: recipe with photo, step by step

Despite the apparent complexity, the dinner in question is prepared quite easily. The main thing at the same time - to comply with all the requirements of the recipe and use only high-quality products.

So how is chuchvara made? The recipe for this dish requires the use of the following products for unleavened dough:

• Water at room temperature - about 200 ml;
• Wheat flour (roughly coarse) - about 4 glasses (add at own discretion);
• Eggs large chicken - 2 pcs .;
• Salt cooked - apply to your liking.

Kneading Basics

How should you prepare the soup of chuchvara? The recipe with the photo is given to the attention of the reader in the article. This dish requires careful kneading of the dough. To do this, the wheat flour is sieved through a sieve and laid on a flat surface. After making a small depression in it, large chicken eggs are broken there and water is added.

After pouring the ingredients, they are gently mixed and gradually receive a homogeneous steep dough. After this, it is placed in a polyethylene bag and left at room temperature for 30-35 minutes.

Meat filling products

As it was said above, the recipe for chuchvara Uzbek provides for the use of only beef meat. Pork for this dish is not used.

So, to independently make a delicious Asian dinner, we will need:

• Beef tenderloin fresh - about 700 g;
• Garlic - 2 medium denticles;
• Pulp fatty mutton - about 500 g (if the meat was lean, you can additionally use about 100 grams of kurdjuk);
• Fresh onion - 2 medium heads;
• Various spices, including freshly ground black pepper, coriander and salt - apply to your personal taste.

Process of preparation of meat stuffing

Cooking stuffing for chuchvara is quite simple. Do not use a traditional meat grinder. Beef tenderloin and pulp of fat lamb is better chopped by means of special culinary axes. However, before these products should be carefully processed. For this, meat is thoroughly washed under warm water, after which all inedible films and veins are removed.

Once the ingredients have been prepared, they are laid out on a thick wooden cutting board and begin to be hammered intensively. If you think that the meat does not contain a lot of fat, then you can additionally add a Kurdyuk. By the way, it together with the onions and garlic cloves are crushed in a similar way.

After the main components are very finely chopped, they are combined in one container, salted to taste, and also add coriander and freshly ground black pepper. In such a composition, all the ingredients actively interfere with the hands until the formation of a homogeneous and very fragrant minced meat.

Formation of products

How correctly chuchvara is molded? The recipe for this dish does not require a separate rolling of dough pieces. The fresh base is rolled into one large sheet 2-3 mm thick, after which it is cut into squares with a side of 3-4 cm.

After the dough has been prepared, a small lump of meat filling is spread on each piece. Further, the basis is bent and molded from it a kind of triangle. In the future, its edges are tightly connected according to the principle of cooking dumplings.

To form semi-finished products are not stuck together, they are alternately laid out on a cutting board, which is sprinkled with wheat flour.

Necessary ingredients for broth

What components will we need to make such an Uzbek dish as chuchvara? The recipe with the photo described in our article includes the use of the following products:

• Beef on the bone - about 600 g;
• Lamb on the bone (the lower leg is better) - about 500 g;
• Fresh red tomatoes - about 3 pcs .;
• Fresh onion - about 5 heads;
• Fresh garlic - 5-7 small denticles;
• Greens of dill, parsley and basil - as desired;
• Spices, including coriander, salt and black pepper - to taste and desire.

How to cook a delicious broth?

You can prepare broth for Uzbek chuchvars in various ways. Someone makes it lean, using only vegetables, and someone adds meat. We decided to apply the second option. After all, the broth on the bone is always more saturated and nutritious.

So, to make the basis for a delicious and hearty Asian dish, a large pot filled with drinking water, then put it on the fire and add beef and lamb on the bone. As soon as the liquid boils, and foam forms on its surface, the fire is put at the minimum value.

After pouring the ingredients, and removing the foam, cover the dishes and cook it for about two hours (until the meat becomes soft). At the same time, all the remaining products are processed.

First, peel bulbs are cleaned and cut into quarters. If the head is small, then it is cut in half.

After the meat is cooked on the bone, it is cleaned. As for the broth, it is alternately pawned onions, cloves of garlic, tomatoes and all the previously washed greens. In this composition, the basis for the Uzbek chuchvary is cooked for about 40-45 minutes. During this time, the meat broth should be as rich and fragrant as possible.

The final stage in the preparation of Asian dishes

Now you know how the Uzbek chuchvara is preparing. Once the onion, fresh herbs and green tomatoes give their whole taste and color to the meat broth, carefully filter it through a medium sized sieve. Then it is again brought to a boil and spread a few dozen pre-cooked half-finished products with meat stuffing. In this form, the Asian dish is cooked for about ¼ hours. During this time, peculiar pelmenki should be fully prepared. If desired, in the broth, you can additionally lay previously cooked meat, cut from the bones.

Correct submission of Uzbek dishes to the table

Presenting chuchvara to a family dinner should only be in a hot state. It is desirable to do this in soup plates. And in them it is necessary to spread not only products from the dough and meat stuffing, but also tasty and rich broth.

After the Uzbek dish is in the dish, it must be seasoned with coriander and black pepper. Also in the broth add fresh and fragrant greens, which previously shred with a sharp knife. In addition, in a hot dish spread a few small spoons of fatty sour cream. Also guests can be offered tomato sauce, paprika and other additional ingredients.

Having served the Uzbek chuchvar to your family members in this form, you will not leave them hungry. After all, this dish is not only very fragrant and tasty, but also sates even an adult man.