Zhizhig-galnash recipe: meat, dumplings and garlic sauce

1 kg bone-in beef or lamb

2.5 litres cold water

500 g wheat flour

220–250 ml water

1½ tsp salt

4–6 garlic cloves

200 ml hot broth for the sauce

Cook the meat and broth

Bring the meat, cold water and ½ tsp salt to a boil. Skim, then simmer gently for about 75–90 minutes until tender; remove the meat and strain the broth.

Make the dough

Mix the flour with the remaining salt. Add 220 ml water and knead to a firm dough, adding the remaining water only as needed. Cover and rest for 20 minutes.

Shape the galnash

Roll the dough about 1 cm thick, cut it into 2–3 cm strips and then small pieces. Draw each piece towards you with three fingers to form grooves.

Cook the galnash

Return the strained broth to a boil. Add the dumplings, stir to prevent sticking and cook for 10–15 minutes before lifting them out with a slotted spoon.

Mix the sauce and serve

Crush the garlic and stir it into 200 ml hot broth. Serve the meat, galnash, remaining broth and garlic sauce separately while hot.

Allergen and safety

Contains wheat and gluten; flour-covered surfaces can create cross-contact.

Allergen and safety

Keep raw meat separate; cook whole cuts of beef or lamb to at least 63°C and rest for 3 minutes.