Kololak Gegharkuni

For the kololak geharkni recipe, wash, clean and beat the beef. Beat until a pasty mass is formed. Sprinkle with salt, pepper and continue to beat until the mass brightens. Transfer the mass to a wide saucepan, pour in the cognac and also continue to beat until slightly liquefied. Of course, the meat can be twisted twice in a meat grinder, and after adding all the ingredients, puree with a blender, but this is not the same.

Then add a beaten egg, finely chopped onion, flour, milk, herbs and boiled wheat groats. Beat the minced meat until smooth. Form semicircular meatballs from the prepared minced meat with wet hands and gently lower into the hot broth with a wooden spoon. When lowering the kololak, the broth should not boil. Boil kololak in the broth until it floats, then remove with a slotted spoon.