Chuchvara

Method

Make a stiff dough by mixing flour, water and half a teaspoon of salt, knead until smooth and rest for 20 minutes. Meanwhile, combine ground beef, diced onion, pepper, cumin and remaining salt to make the filling. Roll dough thinly and cut into small squares roughly 5cm across. Place a small spoonful of filling in the centre of each square, fold into a triangle and seal edges firmly. Heat oil in a large pot, toast cumin seeds briefly, then add minced garlic and cook until fragrant. Pour in the stock and bring to a boil, carefully drop in the dumplings and simmer for 15-20 minutes until they float and cook through. Serve hot in bowls with the broth, garnished with fresh coriander.