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300g elk; 150g lard; 1 onion; 7 quail’s eggs; 2 cups flour; ½ cup oatmeal; 1 tsp sumac; salt, black pepper
Peel and grate the onion on a fine grater. Beat the eggs with the sifted flour and add 2/3 cup of iced water with 1/3 of the onions puree. Season with salt and knead the pastry until it no longer sticks to your hands. Wrap it in cling film and leave in a fridge for 30 minutes. Meanwhile pass the meat with the lard through a mince grinder. Add the finely chopped onion, season and add the barberries and the sumac. Mix it into the mince. Cut the dough into 4 and roll each into a sausage the thickness of your finger. Cut them into pieces 1cm thick. Sprinkle the pieces with flour and cover them with a cloth to prevent them from drying out. Roll them into circles 5cm in diameter and place a dollop of the meat filling into the centre. Brush the edges with water and pinch them together into semi-circles. Boil them in salted water with the remaining onion puree for 4-5 minutes. Serve with sour cream.