Haluja / Haluca

Ingredients for 4 servings:

• 1 kg flour
• 1 egg(s)
• 2 tsp salt
• Water
• 1 bag of mozzarella, grated
• 1 pack of feta cheese
• 3 tbsp savory
• 250 g butter
• 2 tbsp paprika powder, sweet

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Circassian/Turkish tortellini/ravioli

Combine 1 kg of flour with salt and the egg in a mixing bowl and add enough water to form a smooth dough. It should be slightly firmer than pizza dough. Let the dough rest for half an hour (e.g., in the refrigerator). In the meantime, mix the mozzarella, finely crumbled feta, and savory. Cut off small pieces, shape them into small balls (about the size of two marbles), and roll them out with a rolling pin. Fill with approximately 1-2 teaspoons of the cheese mixture and fold them together to form a half-moon. Press the edges together firmly and decorate them if desired. Bring 3 liters of water to a boil, add the halujas in batches to the boiling water, and cook for about 10-15 minutes. Remove from the water, place them in a sieve, wait until the liquid has reduced slightly, and serve immediately while hot. Melt the butter in a pan, then add sweet paprika at the very end and stir well. Serve in a sauceboat. Drizzle the halujas with the sauce and enjoy while hot. Is a Turkish recipe, originally from Abkhazia/Russia.