Ingredients :
For the dough:
Flour – 2 tbsp.
Water – 1/2 tbsp.
Vegetable oil – 3 tbsp.
Sea salt – to taste
For the pasta:
Carrot – 1 pc.
Large tomato – 2 pcs.
Zucchini medium – 1/2 pc.
Black pepper, allspice (grind with a spoon) – to taste
Honey – 1/2 teaspoon
Ghee oil – 1 dl.
Sea salt – to taste
For the stuffing:
Carrots – 1 pc.
White cabbage (small cabbage) – 1/4 pc.
Provence herbs” – to taste
Greens (dill, parsley) – 2 sprigs each
Ghee oil – 1 tbsp.
Purified water – 5 tbsp.
Sea salt – to taste
Preparation
Batter. Mix flour with vegetable oil, add water to form a stiff dough. Cover the dough in a bowl and leave it to stand, while making the pasta and stuffing.
Pasta. Grate carrots, tomatoes and zucchini in a blender. Put ghee oil in a pan, grate carrots and gently fry. Add tomato and zucchini mixture, pepper (kneaded with a spoon or knife), honey, salt to taste and stew until ready.
Stuffing. Grate carrots on a coarse grater, cut the cabbage into thin julienne strips. Put ghee oil in pan, put carrot, cabbage, water, salt, spices and stew until ready. Make dumplings. When water boils, add salt, bay leaf, put dumplings in it and cook for about 5 minutes. Serve with butter or sour cream, garnish with greens.
Have a nice meal!
