Kolduni

Method

Make a dough by combining flour, egg, salt and water, kneading until smooth, then rest for 30 minutes. Meanwhile, fry the chopped onion and garlic in butter until soft, then mix with beef mince, season with salt and pepper, and cook until browned. Roll out the dough thinly on a floured surface and cut into 8-10 cm squares. Place a spoonful of filling in the centre of each square, fold into a triangle, then bring the corners together and press to seal. Bring the broth to a gentle boil and carefully drop in the kolduni, simmering for 10-12 minutes until they float and cook through. Serve in bowls of hot broth with a dollop of soured cream and a sprinkle of fresh dill if desired.