An eye-catching and healthy appetizing dish of meat with dumplings with Beram sauce and a strong clear broth
Cuisine: Caucasian (Chechen, Dagestan)
The taste of boiled meat, tender dumplings, the aroma of garlic and spices
Cooking method: cut + boil + cut + replace + roll out + blind (dumplings) + fry / sauté (sauce)
Main household appliances: stove
Basic kitchen utensils: cutting board + knife, saucepan (3-5 l), dough board, deep bowl for flour, rolling pin, large serving dish (round)
Main products: meat, garlic, wheat flour, tomatoes (sauce), eggs
Cooking time: 2 h +
Difficulty: medium
Type of dish: main course
Ingredients
For meat (zhizhig):
Lamb, beef or veal - 2 kg
Salt - 1 tbsp.
Bulb - 1 pc.
Bay leaf - 1 pc.
Black peppercorns - 1.2 tsp
For dumplings (galnash):
Wheat flour - 600 g
Warm water - 250 ml (1 cup)
Egg - 1 pc.
Salt - 1 tsp or less
For Beram Tomato Sauce:
Tomatoes - 6 pcs. (tomato paste - 2-3 tablespoons)
Garlic or onion - 1-2 pcs.
Salt kosher (coarse)
The broth is strong
How to cook it?
1. Prepare a strong clear broth with a clean taste:
- boil meat in salted water; the water should completely cover the meat
- collect foam after boiling
- add a whole onion, lava leaf and a few black peppercorns to the broth if desired
- get the meat, strain the broth, divide it into two parts to cook dumplings in one and serve the other on the table
2. Prepare zhizhig (meat):
- cut boiled meat into portions
3. Prepare galnash (dumplings):
- sift flour
- knead fresh stiff dough from flour, warm water, eggs and 1.2 tsp. salt
- roll out the dough into layers 1 cm thick
- cut into long pieces (strips) of a similar width
- cut the strips across and obliquely with rhombuses up to 4 cm in length
- make dumplings - oblong and thin, pressing on the rhombus with three fingers and rolling it out in the form of a long "shell". Each hostess has her own secret, who rolls with one hand, who with two. It is desirable that all dumplings be of the same shape.
4. Let's prepare Beram tomato sauce with garlic or onions:
- with garlic: Saute tomatoes or tomato paste in oil. Season with black and red pepper. Mix with garlic sauce
- with onions: fry onions in oil and add tomato paste/tomatoes, black and red pepper. Mix
Serving recommendations: put dumplings on a dish, put pieces of hot meat on top. Dumplings with meat are served on the table, Beram sauce in portioned bowls and strong transparent golden meat broth, which is traditionally washed down with spicy dishes. They eat by dipping pieces of meat. You can cook and serve various options for Beram sauce - garlic (kotam galnash), beram tomato with garlic, beram tomato with onions.
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