Khololak Geharuni
Main Dishes | Armenian cuisine
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
3
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Beef - 7.1 oz
- Buckwheat Groats - 1.8 oz
- Onion - 1.2 oz
- Clarified Butter - 1.8 oz
- Milk - 2 fl oz
- Wheat Flour - 0.1 oz
- Egg white - ¼ piece
- Vodka - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
- Cilantro - to taste
Step by Step guide
Step 1
Clean the fresh beef (meat) from tendons and fat, and pound it on a stump or stone with a wooden mallet until it forms a dough-like mass.
Step 2
Sprinkle the meat with salt and pepper and continue to pound until it turns a whitish color.
Step 3
Transfer the prepared mass to a wide dish, pour in the vodka, and continue to whip until the mass becomes slightly liquid.
Step 4
Then add the whipped egg, cilantro or parsley, flour, pour in the milk, mix thoroughly, and whip again until it turns into a homogeneous sticky mass.
Step 5
Make a broth from beef bones, strain it, salt it, and divide it into two parts.
Step 6
In the broth, use a wooden spoon to drop portions of the prepared mass, trying to give them a rounded shape, and cook on low heat until the balls float to the surface.
Step 7
In the remaining broth, cook a semi-liquid porridge from the wheat groats.
Step 8
Finely chop the onion and sauté it in oil.
Step 9
Serve the Khololak in a plate along with the sautéed onion, drizzled with oil.
Step 10
Serve the porridge separately.
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