VOLUME 1 - Kilimanjaro Foods

teaspoon meat mixture on each dough circle, then bend other side
and press to seal, forming half-moons. Use some water, if necessary,
brushed lightly on edges to make them stick. Keep finished pelmeni
either on waxed paper or board sprinkled with flour.
Pelmeni can be frozen at this point and cooked later.
Cook 20 to 25 pelmeni at a time, uncovered, in plenty of rapidly
boiling lightly salted water, about 5 minutes. Repeat until all
pelmeni are cooked.
Serve pelmeni either in clear soup (beef or, preferably, poultry)
or as main course with pepper vinegar, sour cream, brown butter or
spicy tomato sauce.
Makes 60 pelmeni, or 4 main-course servings.
Soko (Mushroom Barbecue)
1 lb mushrooms,well-rinsed
1 t salt
1/2 c walnuts,shelled 2
cloves garlic,sliced
1 T fresh coriander,chopped
1/4 c red-wine vinegar
1/4 c water,cold
1/2 t to1 ts fresh hot red peppers
- seeded,& fine-chopped
Under ideal circumstances, walnuts may be gathered in wild and
mushrooms carefully selected in forests -- yours for picking. This
was the situation in early life of Georgians, & it is evident in
their generous use of these ingredients, along with wine vinegar,
garlic, and enough spice to galvanize taste buds.
Remove mushroom caps from stems & sprinkle caps with salt.
Reserve
stems for some other recipe. Put caps over a charcoal barbecue &
grill them for 3 or 4 mins, until soft. Remove them to a serving
dish.
Pound walnuts & garlic to a paste, using a mortar & pestle, or in
a processor. Remove paste to a bowl & stir in coriander, vinegar,
water, & hot chili. Mix briskly & pour over mushrooms. Serve as an
appetizer at room temp. Makes 4 to 5 servings.
NOTE: Hot chili is variable, & amount added to sauce is to taste. It
should not overwhelm other ingredients.