Haute Khanum Budu

Ingredients

In this elevated version of Khanum Budu, the traditional Azerbaijani dish is transformed into a haute cuisine masterpiece. The original dish typically consists of dumplings filled with ground meat and onions, served with a simple broth. In the Haute Khanum Budu, the dumplings are elevated with the addition of premium ingredients such as truffles, foie gras, and caviar. The broth is enriched with a reduction of fine wine and aromatic herbs, adding complexity and depth to the dish. We alse have the original recipe for Khanum budu, so you can check it out.

• For the dumplings: For the dumplings:
• 250g (8.8oz) all-purpose flour 250g (8.8oz) all-purpose flour
• 2 eggs 2 eggs
• 200g (7oz) premium ground meat (such as wagyu beef or venison) 200g (7oz) premium ground meat (such as wagyu beef or venison)
• 50g (1.8oz) foie gras, finely chopped 50g (1.8oz) foie gras, finely chopped
• 20g (0.7oz) black truffle, finely grated 20g (0.7oz) black truffle, finely grated
• 1 small onion, finely chopped 1 small onion, finely chopped
• Salt and pepper to taste Salt and pepper to taste
• For the broth: For the broth:
• 1 liter (4 cups) high-quality beef or veal stock 1 liter (4 cups) high-quality beef or veal stock
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• For garnish: For garnish:
• 50g (1.8oz) caviar 50g (1.8oz) caviar
• Fresh chives, finely chopped Fresh chives, finely chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 20g, Saturated Fat: 7g
• Carbohydrates: 40g, Sugars: 2g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and eggs to make the dumpling dough. Knead until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the ground meat, foie gras, black truffle, onion, salt, and pepper until well combined.
3. 3.
   Roll out the dumpling dough on a lightly floured surface until thin. Cut out circles using a round cookie cutter.
4. 4.
   Place a small amount of the meat filling in the center of each dough circle. Fold the dough over the filling and seal the edges by pressing firmly.
5. 5.
   In a large pot, bring the beef or veal stock to a simmer. Add the red wine, thyme, bay leaves, salt, and pepper. Let it simmer for 10 minutes to infuse the flavors.
6. 6.
   Carefully drop the dumplings into the simmering broth and cook for about 5-7 minutes, or until they float to the surface.
7. 7.
   Remove the dumplings from the broth using a slotted spoon and divide them into serving bowls.
8. 8.
   Ladle the hot broth over the dumplings, ensuring each bowl is generously filled.
9. 9.
   Garnish each bowl with a spoonful of caviar and a sprinkle of fresh chives.
10. 10.
    Serve the Haute Khanum Budu immediately and enjoy the luxurious flavors.

Treat your ingredients with care...

• Foie gras — Make sure to finely chop the foie gras to ensure it incorporates well into the meat filling.
• Black truffle — Use a fine grater to grate the truffle, as this will release its aroma and flavor more effectively.
• Caviar — Handle the caviar gently to avoid crushing the delicate eggs. Use a spoon to carefully place it on top of the dumplings just before serving.

Tips & Tricks

• For an extra touch of luxury, drizzle a few drops of truffle oil over the Haute Khanum Budu just before serving.
• If you prefer a stronger wine flavor in the broth, you can reduce the red wine separately before adding it to the stock.
• Experiment with different types of premium ground meat, such as wagyu beef or venison, to add unique flavors to the dumplings.
• If caviar is not available, you can substitute it with a dollop of crème fraîche or sour cream for a creamy finish.
• Serve the Haute Khanum Budu with a side of freshly baked artisan bread to soak up the flavorful broth.

Serving advice

Serve the Haute Khanum Budu in individual bowls, ensuring each bowl contains a generous amount of dumplings and broth. Garnish with a spoonful of caviar and a sprinkle of fresh chives for an elegant presentation. Accompany the dish with a glass of fine red wine to enhance the flavors.

Presentation advice

To create an exquisite presentation, arrange the dumplings in a circular pattern in the center of each bowl. Pour the hot broth over the dumplings, allowing it to fill the bowl. Place a spoonful of caviar on top of the dumplings and sprinkle fresh chives around the edges of the bowl. Serve the Haute Khanum Budu on a white porcelain plate to highlight the vibrant colors of the dish.