Kurze With Potatoes - A Step By Step Recipe With A Photo

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Kurze With Potatoes - A Step By Step Recipe With A Photo
Kurze With Potatoes - A Step By Step Recipe With A Photo

Video: Kurze With Potatoes - A Step By Step Recipe With A Photo

Video: Kurze With Potatoes - A Step By Step Recipe With A Photo
Video: How To Make The Creamiest Mashed Potatoes 2024, March
Anonim

Kurze is a Dagestani national dish. Fillings can be very diverse, but more spicy than we are used to. And they are distinguished by a special way of sculpting. See the recipe, I'll show you everything!

Cooking description:

After reading my recipe, you will learn how to make kurze with potatoes. The filling is spicy, the dough is thinnest and tender, but it is a pleasure to work with it, it does not break. You need to cook kurze no more than 5 minutes if you rolled it thinly. And we have the filling ready. Try it!

Purpose: For lunch / For dinner / Inexpensive

Main ingredient: Dough

Dish: Hot dishes

Ingredients:

  • Wheat flour - 380 grams (dough)
  • Salt - 1 Teaspoon (dough)
  • Water - 250 Milliliters (dough)
  • Vegetable oil - 3 tbsp. spoons (dough)
  • Table vinegar 9% - 1 tbsp. spoon (dough)
  • Peeled potatoes - 450 grams (filling)
  • Greens (dill) - 20 grams (filling)
  • Onion - 150 grams (filling)
  • Vegetable oil - 2 tbsp. spoons (filling)
  • Salt - 0.5 Teaspoons (filling)
  • Hot red pepper (powder) - 0.3 teaspoons (filling)

Servings: 3-4

How to cook "Kurze with potatoes"

1. Prepare food. Let's get started! The original recipe uses dill greens, and I add dill and chives. 2. Cut the peeled potatoes into halves or quarters, cover with water just to cover the potatoes and cook until tender. Season with salt to taste. 3. Sift flour into a large bowl, add salt, stir. Make a depression in the center, pour in water, oil and vinegar. Start kneading the dough with a spoon, then go to the table. 4. Cover the finished dough with a clean and dry napkin or tighten with plastic wrap and leave to ripen. 5. Cut the onion into small cubes, fry in two tablespoons of oil until tender. 6. Drain all the broth from the finished potatoes, mash the potatoes with a crush. Pour in 80 ml of broth. Stir.

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