👨‍🍳 作り方

1. 1

   In a large pot, combine the lamb/mutton tail and water. Bring to a boil, then reduce heat and simmer, skimming off any foam that rises to the surface.

   💡 プロのコツ: This step is crucial for a clear and flavorful broth.
2. 2

   Add the chopped onion and diced carrot to the pot. Continue to simmer until the meat is tender.

3. 3

   While the broth simmers, prepare the bansh dough: In a bowl, mix flour and salt. Gradually add water, mixing until a firm dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for 20 minutes.

4. 4

   For the bansh filling, combine ground meat, minced onion, minced garlic, salt, and pepper in a bowl. Mix well.

5. 5

   Roll out the rested dough thinly on a floured surface. Cut into small squares (about 2x2 inches). Place a small amount of filling in the center of each square. Fold the dough over to create a triangle, then pinch the edges to seal. You can also bring the two bottom corners together to form a crescent shape.

6. 6

   Remove the lamb/mutton tail from the broth and set aside. Strain the broth to remove solids, then return the clear broth to the pot.

7. 7

   Bring the broth back to a gentle boil. Carefully drop the prepared bansh into the simmering broth. Cook until the bansh float to the surface and are cooked through.

8. 8

   Season the soup with salt and pepper to taste. Serve hot, garnished with fresh dill or parsley. The cooked lamb/mutton tail can be shredded and added back to the soup or served on the side.