Zhizhig-Galnash (Meat With Dumplings) Recipe

• 2 lbs beef short ribs, bone-in
• 1 lb lamb shoulder, cut into large chunks
• 10 cups filtered water
• 2 medium yellow onions, peeled and halved
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tbsp black peppercorns
• 2 tsp kosher salt (plus more to taste)
• 3 cups all-purpose flour
• 2 large eggs
• 1/2 cup whole milk
• 1 tbsp unsalted butter, melted
• 1/2 tsp fine sea salt
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• Freshly ground black pepper, to taste
• 1/2 cup sour cream (for serving)
• 1 tbsp rendered beef or lamb fat (for drizzling)

Zhizhig-Galnash Instructions

1. Place the beef short ribs and lamb shoulder in a large pot and cover with 10 cups of filtered water.
2. Add the halved onions, smashed garlic cloves, bay leaves, black peppercorns, and 2 teaspoons kosher salt to the pot.
3. Bring the pot to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface.
4. Simmer the meat uncovered for about 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone.
5. While the meat is cooking, prepare the dough by combining the all-purpose flour and 1/2 teaspoon fine sea salt in a large bowl.
6. In a separate bowl, whisk together the eggs, whole milk, and melted unsalted butter.
7. Gradually pour the wet mixture into the flour, mixing with your hands until a shaggy dough forms.
8. Knead the dough on a lightly floured surface for about 8-10 minutes, until it becomes smooth and elastic.
9. Wrap the dough in plastic wrap or cover with a damp towel and let it rest at room temperature for 30 minutes.
10. Once rested, divide the dough into 4 portions. Roll each portion into a rope about 1/2 inch thick.
11. Cut each rope into 1/2-inch pieces, then use your fingers to pinch and shape each piece into a small, slightly flattened dumpling with pointed ends.
12. When the meat is tender, remove it from the broth and set aside, keeping it warm. Strain the broth and return it to a gentle simmer.
13. Season the broth with additional salt and freshly ground black pepper to taste.
14. Drop the shaped dumplings into the simmering broth in batches, stirring gently to prevent sticking.
15. Boil the dumplings for 5-7 minutes, or until they float to the surface and are cooked through.
16. While the dumplings cook, make the garlic sauce by mashing 2-3 garlic cloves with a pinch of salt, then mixing with 1/4 cup of the hot broth, 1 tablespoon rendered beef or lamb fat, and a pinch of smoked paprika and ground coriander.
17. Chop the cooked meat into bite-sized pieces and sprinkle with fresh parsley and dill.
18. To serve, arrange the dumplings on a platter, top with the chopped meat, and drizzle with the garlic sauce.
19. Serve hot, with extra broth in bowls, a dollop of sour cream, and more fresh herbs if desired.