Chuchvara

Instructions

1. Knead the flour, salt and lukewarm water for 8 minutes to get a smooth dough. Cover and let rest for 30 minutes.
2. Mix the ground beef, the finely grated onion, the cumin, salt and pepper to make the filling.
3. Roll the dough very thin and cut out rounds about 6 cm wide.
4. Place a little filling in the center of each round, fold into a half-moon and pinch the edges firmly.
5. Bring the broth to a boil and drop in the chuchvara for 5 to 7 minutes, until they rise to the surface.
6. Serve in bowls with the hot broth and sprinkle with chopped coriander.