Tutmaj

1. 1

   In a bowl, mix flour and salt. Add cold water and knead into a stiff dough, slightly softer than khinkali dough.

   10 min

2. 2

   Wrap the dough in plastic wrap and let it rest for 15-20 minutes.

   20 min

3. 3

   Divide the dough into two parts. Roll out one part and cut into small rectangles. From the second part, make small 'pillows'.

   10 min

4. 4

   Melt ghee (or butter) in a pan. Fry the dough 'pillows' on both sides until golden brown.

   5 min

5. 5

   Bring water to a boil in a saucepan. Add the cut dough and cook until they float to the surface (about 5-7 minutes).

   7 min

6. 6

   Remove the saucepan from the heat. Add matsoni and stir well. Return the saucepan to the heat and warm through, but do not boil. Add salt to taste.

   3 min

7. 7

   Add the fried dough 'pillows' before serving.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.