“Hamrashi” (recipes 2)





water -. 1.5 liters of
lamb – 600 g
Beans – 1/2 cup
wheat flour – 150 g
Eggs – 2 pcs.
onions – 4 heads
mint Sushchenya minced – 1 tbsp. tablespoon
cilantro chopped – 2 tbsp. spoon
black pepper – 8 peas
saffron infusion – 1 tbsp. teaspoon
ground black pepper


Cooking method:

Step 1. Beans soak in cold water for 5-6 hours, then drain the water. The swollen beans pour into a saucepan with fresh water and boil until tender.

Step 2. Separate the flesh from the bones of mutton. Bones and 1 onion cover with water, bring to a boil, then reduce the heat, remove the foam and cook broth 11/2 hours, then strain.

Step 3. Combine flour, egg and 1 tablespoon of water knead the dough, roll it thin layer and cut into noodles.

Step 4. The flesh of lamb mince, then mix it with mint, finely chopped onion and egg, salt, pepper to taste and sformuyte of this mass of meatballs.

Step 5. In the finished soup, place the remaining chopped onions, beans, noodles, meatballs, bell pepper and cook until tender hamrashi. Ready soup season with coriander and saffron infusion (how to prepare an infusion of saffron, see. Council in this recipe. ).

If an ordinary soup products lay gradually, the main ingredients of this dish – beans, meatballs and noodles – first prepared separately , then put in a ready-made broth and quickly adjusted hamrashi until tender.

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