Coursé with meat

Coursé with meat

Coursé with meat is a national Dagestan dish. The recipe is very similar to home-made dumplings, but there is still a difference. Firstly, this technology is modeling "pigtail", as shown in the photo, and secondly - it is a different composition and consistency of minced meat. Each housewife has her own recipe, like making a course with meat. Today I will introduce you to mine.



  • 0.5 teaspoon of salt;
  • 0.5 kg of flour;
  • 250 milliliters of water;
  • 4 large onions;
  • 500 grams of ground beef;
  • 3 cloves garlic;
  • a bunch of parsley or cilantro;
  • chicken egg (optional);
  • 3 tablespoons of tomato paste;
  • 50 grams of butter for frying;
  • a tablespoon of sour cream.

Coursé with meat. Step-by-step recipe

  1. Flour sift into a large bowl and add salt.
  2. In the center of a flour slide we make a hole.
  3. We pour water and egg into the hole.
  4. Pour the flour from the edges in the center, knead the dough with a spoon.
  5. After achieving the desired consistency, when the mixture becomes elastic, smooth, we begin kneading the dough by hand.
  6. Sprinkle the work surface with flour, and then start to mix.
  7. If the dough stops sticking to your hands, then it's ready.
  8. Let's leave the dough for 20 minutes.
  9. Onions are very finely chopped.
  10. 0.3 parts of onions are fried in butter until transparent.
  11. In the frying pan add the tomato paste, diluted with water until the density of sour cream, or fresh finely chopped tomatoes.
  12. Greens and garlic is very finely chopped.
  13. Mix the raw meat, onion, greens, garlic and add the roast and sour cream.
  14. Solim and pepper to taste.
  15. If the ground beef turns out very dense, it is necessary to dissolve it with water to a convenient for modeling of a consistence. It is best to prepare the filling 2-3 hours before the dumplings are cooked.
  16. When you start modeling Dagestan pelmeni at home, you need to cut a small piece of dough, roll it out about 3 millimeters thick.
  17. Cut out with a cup of circles 8-10 centimeters in diameter. (Coursé is usually made large enough).
  18. For each circle from the dough, we lay out the meat and glue the edges in the shape of a pigtail, as shown in the video from the You Tube portal.
  19. Cook with meat cook in salted water until cooked - about 10 minutes.
  20. Finished Dagestan dumplings are greased with melted butter, so that they do not stick together.
  21. I recommend that you serve a course with a sauce of sour cream or kefir with garlic.

"Very tasty" wishes you a pleasant appetite and a good mood!

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