Buckwheat Pizokel with Coriander Lamb

Rating: 2.375 / 5.00 (8 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Spinach is not everyone’s cup of tea? With this recipe it is:

Mix the two types of flour and the salt in a baking bowl. Mix eggs and add to the flour form with the water. Whip everything into a thick batter that shines and bubbles. If necessary, add a little more water. Let the dough rest for at least twenty minutes.

Preheat the oven to 80 degrees and heat a plate.

Cut the savoy cabbage into quarters, remove the strands and cut the vegetables into strips about 2 cm wide. Boil plenty of salted water. Blanch the strips for 2 minutes. Drain and drain very well.

Remove the skin from the garlic and cut into thin slices. Chop the coriander finely.

Season the lamb shanks with salt and season with pepper. Fry them in hot oil for four minutes. Add the chopped coriander and turn the meat to the other side. Immediately transfer to the preheated plate and cook in the 80 °C hot stove on the second rack from the bottom for 30-40 minutes.

Bring plenty of salted water to the boil (vegetable cooking water can also be used). From the baking bowl, cut the pizokel dough into strips with a kitchen knife into the boiling water or pass it through the spätzli sieve in batches. When the pizokels rise to the surface, lift them out with a skimmer and place them in a suitable bowl of cold water. When they have cooled, drain very well.

To finish

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