Chuchvara

Sift the flour with half of the salt. Beat the egg into the water, pour into the flour and knead a smooth, elastic dough. Cover it and let rest for 30 minutes.

Finely chop the lamb and tail fat with a knife. Mince the onion and add it to the meat along with the zira, ground coriander seed, black pepper and the remaining salt; mix well and knead the filling lightly. Let it rest for 20 minutes.

For the sauce, heat the oil in a heavy-bottomed pot. Sauté the onion for 5 minutes, add the carrot and cook for another 6 minutes. Add the tomatoes and bell pepper, stir in the tomato paste, mix and simmer for 5 minutes.

Pour the beef broth into the vegetables, bring to a boil, reduce the heat and simmer uncovered for 20 minutes; adjust salt to taste.

Divide the dough into 3 parts. Roll out each into a very thin sheet and cut into squares about 4–5 cm. Place about 1 tsp of filling on each square, fold diagonally into a triangle and pinch the edges tightly. Bring the two side corners together around a finger to shape a small chuchvara.

Bring the broth sauce to a gentle simmer and carefully drop in the chuchvara. Cook for 5–7 minutes, until the dumplings float and the dough turns soft.

Ladle the chuchvara into deep bowls, pour over the vegetable broth and sprinkle with fresh cilantro.