Kulak corba

Preparation steps

• Beat the eggs well and add a little salt.
• Add the flour slowly and whisk the dough not too softly (as for pasta).
• Place the dough on a lightly floured surface and work well with your hands until smooth. Leave to rest for half an hour.
• Meanwhile, salt the minced meat, add a little pepper and mix well.
• Grate one head of red onion finely, then strain the juice through gauze or a small sieve and add the meat. Stir well. Divide into 5 equal parts.
• On a lightly floured surface, the dough is developed in the shape of a rectangle (28 × 34 cm).
• Coat the longer side of the noodles with egg white, 5 1/2 cm wide, and then place the meat very thinly along the edge.
• Slowly fold a little by pressing so that the ends stick together and then cut the dough with a knife.
• You will get a filled dough in the shape of a pencil. Halve the knife in half immediately and roll out both parts with your hands. The dough will melt and you will be sure that the ends are closed.
• Put parchment paper in the pan and put the dough in the fridge.
• In the meantime, repeat the filling process (5 times in total) and always put the filled dough in the fridge while doing the following.
• When you have finished filling, leave the dough in the freezer for half an hour. I do this because the dough is nicer and easier to cut.
• Then cut the "pencils", ie make kulaks about 1/2 cm thick, thin, because they will grow during cooking.
• From this amount you will get kulaks for 3-4 corbs. Store what you do not use in the freezer until the next use.
• Heat the meat water until boiling, then reduce and slowly place the kulaks. They will first fall to the bottom and then rise to the surface. Cook for about 10 minutes.
• My meat water is not strong so I add butter and vegeta. Of course, you can taste it.
• When serving, season the corbu with parsley or dill. Pleasant!