Gyurza Sheki style

Gyurza (also spelled as Gyurze) is another Azerbaijani dish, similar to Dushbara. It is a dumpling soup cooked in a lamb broth. The difference between Dushbara and Gyurza is their shape. Gyurza has a long shape and its edges beautifully pinched with a special technique, similar to a French braiding style, which requires some experience to make.
Gyurza Sheki style is named after a beautiful small city in northern Azerbaijan. Sheki cuisine is famous of its dishes, such as Pakhlava Sheki style, Piti Sheki style, Gyurza Sheki style and others. Here is the recipe of Sheki style Gyurza.

Ingredients for the Broth:
Lamb – 450g (1lb)
Onion – 1 small size
Saffron or turmeric – ½ teaspoon

Ingredients for the Dough:
Flour – 2-3 cups
Egg – 1
Salt – ½ teaspoon
Water – ½ cup

Ingredients for the Filling:
Grounded lamb or beef with 15% fat – 250g (8oz)
Onion – 1 small size
Salt – ½ teaspoon
Pepper – ¼ teaspoon

Preparing the broth in advance.
Place meat into a saucepan and fill with water to cover the meat. Bring to a boil. Add pееled onion, a pinch of saffron or turmeric, and season with salt to taste. Simmer for about an hour. Strain through a fine mesh colander.

Preparing the dough.
Sift the flour into a bowl. Add the egg, salt and water, and start kneading the dough until it is soft and elastic. Shape the dough into a ball, cover with a plastic wrap, and set aside for 20 minutes to rest before rolling.

Preparing the filling.
In a bowl, combine the grounded meat with finely chopped or grounded onion, and season with salt and pepper. Mix filling well and set aside.


Preparing Gyurza.
Dust your working place with flour and start rolling out the dough into a large thin circle, approximately 1-2 mm thick. Cut the dough into circles with upside-down drinking glass or round shape pastry cutter. Place a teaspoon of filling into the middle of each circle, fold them and pinch the ends together in a braiding style. Leave a small hole on the edge.


Cooking Gyurza.
Put Gyurza in the boiling broth and gently mix them with a wooden spoon, so they don’t stick together. Lower the heat and simmer them for 10 minutes until dough is tender. Sprinkle with dried mint or fresh chopped cilantro.
Serve hot with vinegar mixed with chopped garlic.

Bon Appétit! Enjoy!

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