Corn khinkal on water recipe. Corn khinkali - little suns on the table! Recipes for different corn khinkali: with meat, cheese, pumpkin, nettle, cottage cheese
Corn flour improves digestion, normalizes metabolic processes and removes harmful substances from the body. Products made from corn flour are considered to be dietary. It is known that cornmeal is easily absorbed by the body and confidently lowers blood cholesterol levels.
.jpg)
Corn khinkal. Recipe
1.600 gr. corn flour
2.100 gr. Wheat flour
3.3 tbsp. tablespoons of semolina
4.fresh whey
5.1 pack fast acting yeast
6.salt, sugar to taste
For the filling you will need:
1. 500g ground beef with spices
We heat the whey to 40 degrees. Sift corn, wheat flour and semolina into a bowl with a deep bottom, for the convenience of further mixing. Pour out the whole packet of fast-acting yeast, a pinch of salt and sugar.
Mix everything thoroughly and fill with hot whey. To make the corn khinkal tasty, Continue kneading the dough until a homogeneous elastic mass is obtained. Let the dough rise for about 20 minutes ... Instead of whey and yeast, you can use kefir in combination with soda. For the specified amount of flour, you need to add baking soda at the tip of a knife.
.jpg)
.jpg)
Thoroughly wash your hands with laundry soap and proceed to the fun part. Thanks to wheat flour and semolina,the dough should be elastic. We break off pieces of the size we need from the dough (in my case, the size of a small walnut). Give the shape of the cake.Put the filling into the corn khinkal with a teaspoon. The main thing in this business is not to overdo itb with filling. Cover the top with a second cake and connect along the edges. We remove the excess dough and give the khinkal a neat shape. It is important that the dough is not quite thin m, or vice versa. You can use cottage cheese, nettle ... etc. as a filling. It all depends on the preferences and imagination of the author of the dish. Cook in a double boiler for 20 minutes. corn khinkal with filling is ready!
Khinkali are different. For some peoples, these are just flat cakes made of unleavened dough, for others, stuffed products, for some, flaky snails.
Cooking a dish in several ways, one of the interesting options is with corn flour. Let's try?
Corn khinkali - general cooking principles
To make the dough, you need corn flour, you can buy it at the store or make it from cereals. In any case, you need to sift, only then start kneading the dough. Sometimes corn and wheat flour are mixed together.
What is used for the test:
Milk or kefir, whey;
After kneading, he is allowed to lie down for half an hour, but more is possible. Next, the cakes are rolled out. Khinkal is cooked. Or they mold full-fledged products with different fillings, they are also boiled in steam or in water. The dish is served with different sauces, the taste and appearance of which depends on the filling and other additional ingredients.
Dagestan corn khinkal on the water
Traditional corn khinkal in Dagestan is a piece of dough boiled in broth or water. They are served with different sauces, boiled meat, herbs, broths, vegetables.
Ingredients
120 ml of water;
300 g corn flour;
0.5 tsp salt.
Preparation
1. Dissolve the salt in water at room temperature.
2. Sift cornmeal, make a hole, add water. Take a spoon, start stirring in the center of the hole clockwise.
3. As soon as it becomes difficult to rotate the spoon, immerse our hands and knead a tough dough, as for dumplings or homemade noodles. We put it in a bag or leave it on the table, but cover it with an inverted bowl.
4. Let the corn dough lie down so that it acquires the desired consistency, becomes soft and pliable.
5. Now we pinch off small pieces from the dough, slightly smaller than a quail egg, flatten in our hands to make a flat cake. Place on a cutting board. We make a lot of such cakes.
6. Throw in boiling water or broth, cook after boiling
Corn khinkali with steamed lamb
The recipe for traditional corn khinkali. They are steamed, you can use a mantool.
Ingredients
500 g corn flour;
250 grams of wheat flour;
0.2 liters of kefir;
300 g of lamb pulp;
100 g fat tail fat;
1 onion head;
Greens for serving;
A little cilantro in the mince.
Preparation
1. Combine corn and wheat flour, sift onto a table or into a large bowl, and make a depression in the center.
2. Combine kefir with 0.5 tsp. soda and the same amount of salt, stir, add a raw egg. Pour into a hole, knead not very steep dough. Transfer to a bag, leave for half an hour, let it lie on the table.
3. Cut the fat tail, put in a frying pan, start frying.
4. Chop the onion, add to the fat tail, sauté together for a couple of minutes. Then cool slightly.
5. Twist the lamb, combine with fried fat tail and onions, add salt and pepper, chopped cilantro. In general, it is better to use twigs, but you can also use leaves.
6. We take out the dough, pinch off a small ball, make a depression in it with our thumb, stretch the sides to make a kind of jug. We put the minced mutton into the hole, pinch it. You will get a round donut with a filling. We put it on the steamer tray.
8. Turn on the double boiler, cook khinkali after boiling for 25-30 minutes, depending on their size.
9. Put on a dish, decorate with fresh herbs, serve with garlic sauce or ketchup.
Corn khinkali with boiled beef and garlic sauce
A recipe for oriental khinkali made from corn flour, which does not have to be cooked only with beef. Pork or lamb will work as well.
Ingredients
0.2 kg of corn flour;
0.3 kg of wheat flour;
0.5 tsp salt in the dough;
Glass of water.
1 kg of meat.
For the sauce:
200 g thick sour cream;
5 cloves of garlic;
Salt, black pepper;
Any greens.
Preparation
1. You can take any meat, if there are a lot of bones, then take more. Fill with water, about 3 liters, cook for 2 hours until tender, add salt. We take out the pieces from the broth. We will cook corn cakes in it.
2. Mix both types of flour, add salt water, knead ordinary unleavened dough, let it sit to swell the gluten.
3. Roll out the dough into thin cakes, you can use a few things, sprinkle with flour so that the rolling pin does not stick.
4. Cut into squares, rectangles or rhombuses from the rolled flat cakes. The size is slightly larger than a matchbox.
5. Throw the cakes into the boiling broth from the meat, boil for 3-5 minutes, watch when ready. Remove with a slotted spoon in a bowl, brush with a few drops of oil, shake well.
6. Prepare the sauce: mix all the ingredients with the sour cream to be chopped and chopped.
7. Cut the meat into pieces, remove the bones.
8. Put boiled khinkal on a dish, boiled meat slices on top, serve with garlic sauce.
Corn khinkal with cottage cheese
Curd version of corn khinkali. If you wish, you can add a little grated cheese to the filling, it will also turn out delicious, interesting. You can cook in water or steam, as you like.
Ingredients
140 g of kefir;
300 g corn flour;
100-150 g wheat flour;
0.3 tsp salt;
1 small egg;
0.5 tsp soda.
Filling:
200 g of cottage cheese;
1 yolk or small egg;
2-3 sprigs of dill.
Preparation
1. Stir kefir with baking soda and salt, wait a little until the quenching reaction takes place. Add egg, shake well.
2. Combine seasoned kefir with corn flour, then add wheat flour, knead a tough dough. Let it rest for about half an hour.
3. Grind cottage cheese until smooth, salt, add a little dill, but not necessary. Introduce the egg. If the cottage cheese is weak, then you can skip or add only the yolk. Stir again.
4. We make round khinkali of classical shape or just koloboks with filling.
5. Transfer to a greased tray, cook for 15 minutes for a couple.
6. Or toss in boiling water, boil after boiling for 3-5 minutes, watch when ready. Be sure to salt the water.
7. This blul is served with sour cream, garlic sauce. Greenery. It can be fried in butter.
Corn khinkali with nettle from Yulia Vysotskaya
The famous TV presenter knows how to cook corn khinkali not only with meat. Julia Vysotskaya has a wonderful recipe for a dish with young nettle leaves.
Ingredients
0.3 kg of corn flour;
80-100 g of wheat flour;
120 ml of kefir;
1 spoonful of oil;
Soda 0.5 tsp;
A little salt.
Filling:
Fresh nettle;
Boiled egg;
1 onion;
2 tablespoons of oil;
Preparation
1. Knead the usual dough, dissolve soda in kefir, salt, add a little vegetable oil during kneading, it will make the mass more pliable and soft. Set aside, cover with foil or an inverted bowl.
2. Cut the onion into small cubes, put in a frying pan, pour in the oil and sauté until golden brown.
3. Cut the boiled egg, mix with fried onions. Go through the nettles, you need a medium bunch, remove the leaves, cut, salt and crush with your hands. Combine with the rest of the filling ingredients, pepper to taste.
4. We take out the corn dough, divide into pieces, sculpt balls with filling in any convenient way. The main thing is to pinch the edges well.
5. Put in a double boiler, bring to readiness for 12-15 minutes
6. Or boil khinkali in hot water for several minutes.
7. Serve this dish with sour cream, pour with butter.
Corn khinkali with pumpkin and cheese
A variant of a bright filling for khinkali from corn. In fact, you can cook a sweet dish with pumpkin, in this case, you need to replace cheese with cottage cheese, you can add raisins.
Ingredients
500 g corn flour;
210 ml of water;
2 tbsp. l. vegetable oil;
0.2 kg pumpkin;
0.1 kg of cheese;
1 clove of garlic;
A little pepper;
50 g butter.
Preparation
1. Dissolve a little less than half a teaspoon of salt in a glass of water. Add corn flour, knead the dough, add vegetable oil at the very end. Knead thoroughly, leave to rest.
2. Grate the pumpkin and squeeze lightly if juicy. Add grated cheese, squeeze some garlic into the filling, add pepper and stir. If you do not plan to sculpt khinkali right away, do not add salt yet.
3. Roll out the dough into a sausage, cut across the washer, dip it in flour and roll a thin cake from each rolling pin.
4. Put the filling, collect the edges in a heap, press the knot so that nothing falls apart.
5. We put corn khinkali in a double boiler. Cook after boiling water for at least 20 minutes, since the pumpkin is raw. If you use stewed or boiled pumpkin, then the time can be shortened.
6. Transfer ready-made khinkali to a dish, pour with melted butter.
Khinkali will be tastier if you add a little wheat flour to the corn flour.
After cooking, any khinkali must be greased so that they do not stick together. You can use any butter or vegetable oil.
If you add a little oil to the fresh dough during kneading, it will become more convenient and easier to work with, it will not shrink too much.
When cooking, you do not need to stir khinkali often so as not to damage the shape. But when boiling, it is important to mix well. Since filled items are heavy, they can stick to the bottom of the pot.
The dough won't give in? Is it difficult to sculpt khinkali? Get away from the classic shape, make ordinary dumplings or small pies. It's better than suffering and spoiling food.
If corn khinkali are left, they can be fried in a skillet in butter or baked in the oven with sour cream, cheese, or any other additives. It will also turn out delicious.
Khinkali are different. For some peoples, these are just flat cakes made of unleavened dough, for others, stuffed products, for some, flaky snails.
Cooking a dish in several ways, one of the interesting options is with corn flour. Let's try?
Corn khinkali - general cooking principles
To make the dough, you need corn flour, you can buy it at the store or make it from cereals. In any case, you need to sift, only then start kneading the dough. Sometimes corn and wheat flour are mixed together.
What is used for the test:
Milk or kefir, whey;
After kneading, he is allowed to lie down for half an hour, but more is possible. Next, the cakes are rolled out. Khinkal is cooked. Or they mold full-fledged products with different fillings, they are also boiled in steam or in water. The dish is served with different sauces, the taste and appearance of which depends on the filling and other additional ingredients.
Dagestan corn khinkal on the water
Traditional corn khinkal in Dagestan is a piece of dough boiled in broth or water. They are served with different sauces, boiled meat, herbs, broths, vegetables.
Ingredients
120 ml of water;
300 g corn flour;
0.5 tsp salt.
Preparation
1. Dissolve the salt in water at room temperature.
2. Sift cornmeal, make a hole, add water. Take a spoon, start stirring in the center of the hole clockwise.
3. As soon as it becomes difficult to rotate the spoon, immerse our hands and knead a tough dough, as for dumplings or homemade noodles. We put it in a bag or leave it on the table, but cover it with an inverted bowl.
4. Let the corn dough lie down so that it acquires the desired consistency, becomes soft and pliable.
5. Now we pinch off small pieces from the dough, slightly smaller than a quail egg, flatten in our hands to make a flat cake. Place on a cutting board. We make a lot of such cakes.
6. Throw in boiling water or broth, cook after boiling
Corn khinkali with steamed lamb
The recipe for traditional corn khinkali. They are steamed, you can use a mantool.
Ingredients
500 g corn flour;
250 grams of wheat flour;
0.2 liters of kefir;
300 g of lamb pulp;
100 g fat tail fat;
1 onion head;
Greens for serving;
A little cilantro in the mince.
Preparation
1. Combine corn and wheat flour, sift onto a table or into a large bowl, and make a depression in the center.
2. Combine kefir with 0.5 tsp. soda and the same amount of salt, stir, add a raw egg. Pour into a hole, knead not very steep dough. Transfer to a bag, leave for half an hour, let it lie on the table.
3. Cut the fat tail, put in a frying pan, start frying.
4. Chop the onion, add to the fat tail, sauté together for a couple of minutes. Then cool slightly.
5. Twist the lamb, combine with fried fat tail and onions, add salt and pepper, chopped cilantro. In general, it is better to use twigs, but you can also use leaves.
6. We take out the dough, pinch off a small ball, make a depression in it with our thumb, stretch the sides to make a kind of jug. We put the minced mutton into the hole, pinch it. You will get a round donut with a filling. We put it on the steamer tray.
8. Turn on the double boiler, cook khinkali after boiling for 25-30 minutes, depending on their size.
9. Put on a dish, decorate with fresh herbs, serve with garlic sauce or ketchup.
Corn khinkali with boiled beef and garlic sauce
A recipe for oriental khinkali made from corn flour, which does not have to be cooked only with beef. Pork or lamb will work as well.
Ingredients
0.2 kg of corn flour;
0.3 kg of wheat flour;
0.5 tsp salt in the dough;
Glass of water.
1 kg of meat.
For the sauce:
200 g thick sour cream;
5 cloves of garlic;
Salt, black pepper;
Any greens.
Preparation
1. You can take any meat, if there are a lot of bones, then take more. Fill with water, about 3 liters, cook for 2 hours until tender, add salt. We take out the pieces from the broth. We will cook corn cakes in it.
2. Mix both types of flour, add salt water, knead ordinary unleavened dough, let it sit to swell the gluten.
3. Roll out the dough into thin cakes, you can use a few things, sprinkle with flour so that the rolling pin does not stick.
4. Cut into squares, rectangles or rhombuses from the rolled flat cakes. The size is slightly larger than a matchbox.
5. Throw the cakes into the boiling broth from the meat, boil for 3-5 minutes, watch when ready. Remove with a slotted spoon in a bowl, brush with a few drops of oil, shake well.
6. Prepare the sauce: mix all the ingredients with the sour cream to be chopped and chopped.
7. Cut the meat into pieces, remove the bones.
8. Put boiled khinkal on a dish, boiled meat slices on top, serve with garlic sauce.
Corn khinkal with cottage cheese
Curd version of corn khinkali. If you wish, you can add a little grated cheese to the filling, it will also turn out delicious, interesting. You can cook in water or steam, as you like.
Ingredients
140 g of kefir;
300 g corn flour;
100-150 g wheat flour;
0.3 tsp salt;
1 small egg;
0.5 tsp soda.
Filling:
200 g of cottage cheese;
1 yolk or small egg;
2-3 sprigs of dill.
Preparation
1. Stir kefir with baking soda and salt, wait a little until the quenching reaction takes place. Add egg, shake well.
2. Combine seasoned kefir with corn flour, then add wheat flour, knead a tough dough. Let it rest for about half an hour.
3. Grind cottage cheese until smooth, salt, add a little dill, but not necessary. Introduce the egg. If the cottage cheese is weak, then you can skip or add only the yolk. Stir again.
4. We make round khinkali of classical shape or just koloboks with filling.
5. Transfer to a greased tray, cook for 15 minutes for a couple.
6. Or toss in boiling water, boil after boiling for 3-5 minutes, watch when ready. Be sure to salt the water.
7. This blul is served with sour cream, garlic sauce. Greenery. It can be fried in butter.
Corn khinkali with nettle from Yulia Vysotskaya
The famous TV presenter knows how to cook corn khinkali not only with meat. Julia Vysotskaya has a wonderful recipe for a dish with young nettle leaves.
Ingredients
0.3 kg of corn flour;
80-100 g of wheat flour;
120 ml of kefir;
1 spoonful of oil;
Soda 0.5 tsp;
A little salt.
Filling:
Fresh nettle;
Boiled egg;
1 onion;
2 tablespoons of oil;
Preparation
1. Knead the usual dough, dissolve soda in kefir, salt, add a little vegetable oil during kneading, it will make the mass more pliable and soft. Set aside, cover with foil or an inverted bowl.
2. Cut the onion into small cubes, put in a frying pan, pour in the oil and sauté until golden brown.
3. Cut the boiled egg, mix with fried onions. Go through the nettles, you need a medium bunch, remove the leaves, cut, salt and crush with your hands. Combine with the rest of the filling ingredients, pepper to taste.
4. We take out the corn dough, divide into pieces, sculpt balls with filling in any convenient way. The main thing is to pinch the edges well.
5. Put in a double boiler, bring to readiness for 12-15 minutes
6. Or boil khinkali in hot water for several minutes.
7. Serve this dish with sour cream, pour with butter.
Corn khinkali with pumpkin and cheese
A variant of a bright filling for khinkali from corn. In fact, you can cook a sweet dish with pumpkin, in this case, you need to replace cheese with cottage cheese, you can add raisins.
Ingredients
500 g corn flour;
210 ml of water;
2 tbsp. l. vegetable oil;
0.2 kg pumpkin;
0.1 kg of cheese;
1 clove of garlic;
A little pepper;
50 g butter.
Preparation
1. Dissolve a little less than half a teaspoon of salt in a glass of water. Add corn flour, knead the dough, add vegetable oil at the very end. Knead thoroughly, leave to rest.
2. Grate the pumpkin and squeeze lightly if juicy. Add grated cheese, squeeze some garlic into the filling, add pepper and stir. If you do not plan to sculpt khinkali right away, do not add salt yet.
3. Roll out the dough into a sausage, cut across the washer, dip it in flour and roll a thin cake from each rolling pin.
4. Put the filling, collect the edges in a heap, press the knot so that nothing falls apart.
5. We put corn khinkali in a double boiler. Cook after boiling water for at least 20 minutes, since the pumpkin is raw. If you use stewed or boiled pumpkin, then the time can be shortened.
6. Transfer ready-made khinkali to a dish, pour with melted butter.
Khinkali will be tastier if you add a little wheat flour to the corn flour.
After cooking, any khinkali must be greased so that they do not stick together. You can use any butter or vegetable oil.
If you add a little oil to the fresh dough during kneading, it will become more convenient and easier to work with, it will not shrink too much.
When cooking, you do not need to stir khinkali often so as not to damage the shape. But when boiling, it is important to mix well. Since filled items are heavy, they can stick to the bottom of the pot.
The dough won't give in? Is it difficult to sculpt khinkali? Get away from the classic shape, make ordinary dumplings or small pies. It's better than suffering and spoiling food.
If corn khinkali are left, they can be fried in a skillet in butter or baked in the oven with sour cream, cheese, or any other additives. It will also turn out delicious.
Khinkali cooking is present in various national cuisines, each of which has its own characteristics. The most popular and widespread is the Georgian dish, which is served in many restaurants around the world. The original variety is khinkali made from corn flour products. They are easy enough to prepare, the recipe does not contain any particular difficulties. If you want to please your guests with a good treat, this dish is worth considering.
The main feature of the recipe in question is corn flour, while wheat flour is most often used to make such dishes (the use of both varieties becomes the best option). There are many ways how to cook khinkali, over time, changes are made to the list of products used, which, according to the chef, can improve the taste.
Having mastered a standard recipe to perfection, do not be afraid to experiment with a set of ingredients.
- corn flour - 200 g;
- wheat flour - 200 g;
- eggs - 2 pieces;
- sunflower oil - 100 g;
- kefir - one and a half glasses;
- soda - 1 teaspoon;
- lamb - 500 g (beef can be used instead);
- potatoes - 5 pieces of regular size;
- garlic - 4 cloves;
- sour cream - 5 tsp (mayonnaise becomes an alternative);
- salt - a couple of pinches (to taste).
Khingali can be prepared in various ways, the resulting taste of the dish largely depends on the method chosen. An example is the Dagestan recipe on water, where pieces of dough are boiled in broth and then served with meat, herbs and vegetables on the table. This is significantly different from what we are used to seeing in life and in photographs. The more traditional method of cooking is steamed, often in this case it becomes necessary to use a cooker.
Step-by-step cooking process
The first step is to prepare the dough, for this wheat and corn flour are mixed, after which the mixture is poured onto the table or into a large deep bowl. This whole pile is leveled to a uniform height, a small depression is made in its center. Half a teaspoon of salt is stirred in kefir, a raw egg is added here, the resulting liquid is poured into the previously formed hole. Sometimes cottage cheese is added to the dough, due to the curd mass it sticks less to the hands.
When the dough is kneaded, it can be placed in a bag for half an hour to acquire the necessary characteristics.
- A fat tail is cut and laid out in a frying pan, after which frying begins;
- Chopped onions are added for the last couple of minutes of frying, after which everything cools down a little;
- Twisted mutton is combined with fried fat tail and onions, salt and pepper, chopped cilantro are added (it is recommended to use twigs).
Modeling becomes the main action. To do this, a piece is pinched off from the dough, a depression is made with a thumb, the sides are stretched. In its shape, the resulting blank vaguely resembles a jug. Minced meat (in our case, lamb) is put into the hole, the edges are neatly pinched to the center. The amount of meat can be large, and cornmeal is good for making the dough hold a lot. Before this stage, the methods of cooking with water and steam are in many ways convergent.
Steam cooking
Steamed corn khinkal is prepared quite simply, it does not require special skills. The most important part is filling the dough with the filling, while cooking is a purely technical moment. Corn flour products are evenly placed on the multicooker tray so that they can get the same amount of steam.
To make a khinkal made from corn flour tasty, the following conditions must be met:
- grease the pallet with vegetable oil;
- the larger the size, the longer the cooking lasts (large ones must be cooked for 30 minutes after boiling);
- follow the recipe cooking sequence.
The question often arises how long the cooking process takes. Boil large khinkali longer, so that you can feel the correct aroma and taste in the broth. A small product is cooked less, but you should be careful not to get it ahead of time. Do not be afraid that the dough will break, corn has good binding properties, which makes corn flour an important ingredient. Also, important substances are contained in kefir.
Features of serving to the table
How to cook corn khinkal becomes clear if you carefully study the recipe. If you boil it the right way, guests will be impressed by the treat served. The most important point is the addition of meat, do not overdo it with the filling. Over time, you will instinctively understand how much lamb is required for optimal flavor. An important ratio of other ingredients, including cottage cheese and kefir.
Correct serving of the dish is no less important than following the recipe for corn khinkal.
In photographs, khinkali are often decorated in different ways. Corn flour products can be served in different ways, often depending on the tastes of the owner. It is difficult to single out any traditional rules; over the years, Georgian cuisine has undergone certain changes, felt the influence of foreign cultures.
You can serve khinkali with the following products:
- cooked meat;
- potatoes;
- sauce or ketchup;
- fresh herbs.
The presented recipe will help even a beginner to step by step figure out how to cook this dish from corn flour. It is suitable for a variety of occasions. If you need a good snack for a feast, be sure to cook khinkali. This product is also suitable as food in the morning after noisy parties on the previous day. This is one of those dishes that is characterized by simplicity and versatility. It does not contain ingredients that are difficult to find, corn flour is sold in any store.
Lamb (shoulder or neck) - 700 grams
Potatoes - 5 pieces
Corn flour - 200 grams
Wheat flour - 200 grams
Eggs - 2 pieces
Carrots - 1 piece
Onions - 1 head
Vegetable oil - 100 grams
Kefir - one and a half glasses
Garlic - 3 cloves
Sour cream - half a glass
Soda - half a tablespoon
Salt to taste
Ground black pepper - 1 teaspoon
How to steam corn khinkali
1. Put the lamb in a saucepan, pour 2 liters of water.
2. Put 1 peeled onion, salt and pepper to the meat, put the pan on the fire.
3. Boil the lamb for 1 hour after boiling, skimming off the foam, then strain the broth and return to the saucepan.
4. Peel and cut the potatoes into 1.5 cm cubes, add to the broth and cook for 20 minutes.
5. Sift wheat and corn flour together through a sieve, add butter, eggs, soda, kefir and knead the dough.
6. Roll the dough into a sausage with a diameter of 4-5 centimeters, cut them into circles 1 centimeter thick, and squeeze slightly on both sides to form a medallion.
7. Place the cakes on the oiled steamer trays.
8. Cook halpama for half an hour.
9. At this time, make a sauce - crush the garlic with salt, mix with sour cream.
10. Serve halpama with meat, potatoes and broth, separate sauce.