Tirshk / Kotalket Sor or Kubba Hamuth

Discover the rich flavors of the Middle East with this traditional Tirshik recipe. These delightful dumplings, filled with a savory ground beef mixture, are gently simmered in a vibrant tomato and vegetable sauce. The combination of aromatic spices and wholesome ingredients makes this dish perfect for a comforting family meal or a special occasion.

Ingredients

For the Dough:
🫘 3 cups bulgur #1
🌾 3 cups coarse semolina
🧂 1 tablespoon salt
💧 5 cups warm water

For the Filling:
🥩 3 pounds ground beef
🧅 2 large onions
🌿 Parsley as desired
🥣 1 tablespoon chicken bouillon
🍛 2 teaspoons curry powder
⚫ 1 teaspoon black pepper
🧂 1 teaspoon salt
🌿 1 teaspoon cumin

For the Sauce:
🛢️ 1/4 cup oil
🍆 1 eggplant
🌱 Swiss chard (amount as preferred)
🥫 2 (6 oz) cans of tomato paste
🧂 1 tablespoon salt
🥣 1 tablespoon chicken bouillon
🍋 1/2 teaspoon citric acid
💧 8-10 cups water

Instructions

1- Prepare the Filling:

• In a large pot, brown the ground beef over medium heat.
• Add chopped onions and sauté for about 5 minutes, or until tender.
• Stir in the curry powder, chicken bouillon, black pepper, salt, and cumin, and continue cooking for another 5 minutes.
• Remove the pot from heat and fold in the parsley. Allow the filling to cool completely.

2- Make the Dough:

• In a mixing bowl, combine bulgur, coarse semolina, and salt. Pour in warm water and mix until well combined.
• Cover and let the dough rest for about 20 minutes.
• Knead the dough on a flat surface until cohesive, then form into 2-inch balls.

3- Assemble the Dumplings:

• Keep a bowl of water nearby. Wet your fingers and hollow out the middle of each dough ball. Fill with the cooled beef mixture.
• Seal the top by pressing the edges together, ensuring a firm seal. Use your palms to shape into patties, wetting your hands as necessary to prevent sticking.

4- Prepare the Sauce:

• Heat oil in a large pot over high heat. Add chopped eggplant and Swiss chard, stirring occasionally.
• Season with salt, chicken bouillon, and citric acid.
• Stir in tomato paste and water. Mix well, cover the pot, and bring to a full boil.

5- Cook the Dumplings:

• Gently place the filled dumplings into the boiling sauce. Allow the sauce to continue boiling uncovered for around 30 minutes, stirring occasionally to prevent sticking.

6- Serve:

• Serve the Tirshik dumplings hot, smothered in the rich red sauce. Enjoy with a side of flatbread or rice for a complete meal.

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Equipment Needed: Pot, Mixing Bowl, Flat Surface for Kneading
Servings: Approximately 8-10
Calories: Approximately 450
Protein: 28g
Fat: 18g
Carbohydrates: 50g

Cooking Tips:

• Ensure the dough is not over-kneaded.
• Fill the dumplings only after the filling has cooled to room temperature to maintain dough integrity.

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Traditional Tirshik