In fact, it’s just a few ingredients: flour, water, eggs, salt. The first method ensures that once you add butter or sour cream they will nicely “coat” pelmeni (as opposed to get diluted if there’s water left in the plate). Cut the cylinder into 2 cm (1 inch) pieces and place them on the table dusted with flour in front of you. Serve them warm with ketchup, sour cream or vinegar (my personal favorite). Serve immediately. I tend to believe the latter. It’s quite fatty and aromatic. Hope there are quite a few people helping you! I was adding water spoon by spoon and I can tell that 500g of flour needs at least 250-260 gram of liquid (plus tablespoon do oil) Pelmeni ( пельмени ) are meat dumplings. Pelmeni are usually served with sour cream or vinegar. I write stories about food, travel, and things that matter like sustainability and my mild obsession with Hollywood actors. Keep it down to 25 pieces at a time. And we want that gluten string in our dough to be long. 2. Traditional Russian pelmeni with beef and pork filling. Vinegar Salt & Pepper Topping for Pelmeni: Optional but super tasty and my preferred way of serving Pelmeni. 2. The right way, though, is to cut small pieces of dough and roll them into rounds individually. Thank you! Boil in salted water with a bay leaf and peppercorns on medium or medium low heat. Place the upper part of the round on top of the filling and start sealing edges. And add a little vegetable oil. Back to top greenfire Tue, Jul 23 2013, 4:55 am. There’s nothing wrong with using the faster method. They are best served with butter, smetana, and/or fresh herbs. While water is coming to a boil, heat chicken broth in a separate pot over low heat. Cut the strip into 2 cm (1 inch) pieces and place them onto a floured surface in front of you. Take one piece at a time, press it down, and make a round using your fingers. Hi Terry! What to Serve with Pelmeni? They seemed to be out of a few things, and most smaller portions, probably due to those of you above. Transfer the pelmeni in a ziptop bag and store in the freezer. — but on my own I take the easy way of buying it. Cut a strip of dough and roll it into a cylinder approximately 2 cm (1 inch) in diameter. Pelmeni are a must-try traditional Russian meal! Cover the meat with the upper part of the round and start sealing the edges from center working your way down each side. I find it perfect fo any kind of dumplings. Thanks again for such a great post! Salt the water, bring to the boil, place the pelmeni in the pan, and stir to stop them sticking together. 5. Do you have any practice with such a tool? There are two main ways to serve pelmeni: either drain all the water or intentionally add some to the plate. Grind the meat through a large die to preserve the meat fibers. Do you have a recipe for potato filling? 4. You have to try the mayo made in my hometown, it comes in blue jars and is the best thing in the world! I wanted to create a main dish with the Pelmeni. The original Ural pelmeni are not made with ground meat. I think the dough recipe should work. bgirl33 wrote: My husband's Kafkazi family eats pilemni with a raw tomato sauce of sorts-- large-diced vine tomatoes, fine-diced onions, garlic, cilantro, lots of white vinegar. Tip: keep the rest of the dough covered to prevent it from drying. Don’t be tempted to put a lot at once. Mix ground meat with onions and garlic. That is it. Run everything through a meat grinder with a large die. Start from the center and work your way down one side, then the other side. Add cubed butter and toss to coat. Ok, now I see I also messed up a bit. One large egg is app. Some people eat them with vinegar, others with mustard or horseradish. Chop onions and garlic cloves finely. We share tips on how to cook them like a real Siberian! Pelmeni all year around: Recipes from across Russia’s regions, Very lazy vareniki: Dumplings without filling, 5 unusual vareniki recipes from “Miss Vareniki” herself, 3 Russian dishes even tastier with red caviar. I'm always trying to find a faster way to make them. If you want to have your pelmeni right away, you can boil them fresh, without freezeing. He immigrated to US from Siberia at nine years of age. Make a round with your hands first (on the left), then roll it out with a rolling pin (on the right). I, however, love the water! The traditional way to eat pelmeni is to coat them with melted butter and vinegar and add some sour cream. I also modified the proportions of the dough by increasing water to make it softer and easier to work with. Add vinegar and creme fraiche and simmer until you are ready to serve the cooked pelmeni. My name is Yulia! Remove from water with a slotted spoon. My go-to is a piece of butter with lots of freshly-ground black pepper on top of pelmeni. I’ll ask a few of my Russian friends who are chefs, and if they know of a recipe I’ll let you know! 4. Pelmeni is kreplach. 1. Drain pelmeni and place them in a clean bowl. Hi! Hi Maddy! Usually, Siberian pelmeni are small — the size of a walnut. I have to say, I just returned from my first visit to Moscow and fell in love with Pelmeni! You can add a few tablespoons of the water they were cooked in to the plate. You can also use plates or anything that will fit in your freezer. Put a large pot of water or vegetable stock on the boil along with some salt and bay leaves. Make sure not to overcook them. I love using malt vinegar for pelmeni. How many pelmeni does this make please? Wholegrain flour wouldn’t work well here. Pelmeni are the Russian version of dumplings and their national dish although it is now popular in most Eastern European kitchens. As a result, the amount of water is increased in my recipe. Usually pelmeni are prepared for several meals at once: Some of them are boiled immediately, and the … Un pelmen typique est à peu près sphérique, en forme d'oreille et mesure quelques centimètres. Thats all i will ever eat it with, anything else is like putting bumper sticker on ferrari, why would you do such a thing blin!! Similar to dumplings, these are made with tender and juicy meat wrapped in dough and cooked in boiled water. Serve with a side of sour cream. What kind of flour is the best for pelmeni? Really appreciate your notes on the volume/weight of eggs, I will have to roll up my sleeves and try out this recipe once again to check the liquid to flour ratio! You can serve pelmeni in actual meat broth if you have some in your fridge or freezer (just a few tablespoons, it shouldn’t look like a soup). Hi there! 1. When all the wet ingredients are mixed in and the dough forms a ball, place it on the table dusted with flour. Salat “Vitaminniy”, Cabbage and Carrot Salad, Seasonal Eating in June: Very Little about Actual Cooking and a Whole Lot about my Hate Of Gardening, Traditionally, the filling is made of three kinds of meat: beef, pork and lamb. The Pelmeni and Vareniki can be prepared as a main course entrée, accompaniment, or appetizer, and are also great for entertaining. We used to eat it with white vinegar + thinly sliced onions slightly marinaded in vinegar. I am assuming 80/20? I love the description you give with your recipe, so I am going to try it with your guidance this weekend. I am happy you got great result in the end. Actually, I am pretty interested to check out how it works. But after adjusting the amount of water and working the gluten long and well the dough came out perfect, smooth and elastic, soft but not sticky. Ground chicken and onion are wrapped in unleavened dough to make these simple, comforting Russian boiled dumplings known as pelmeni. Elena got the recipe from her nanny, who was a native Permyak — it doesn’t get more authentic than that. I appreciate the time you took to explain the makings of such a delicious dish. Boil pelmeni for about 8 to 12 minutes. Dijon mustard is a common add-in as well. Please hurry with the response as i am terribly hungry right not and am staring at whole bag of frozen pelmeni! Notify me when someone replies to my comment. If you put freshly-made pelmeni straight into a bag, they will stick together into a giant ball of dough and meat. That’s it , Hello! The resulting pelmeni are not as uniform as the ones cut-out by a glass, but the dough comes out thinner and somehow softer. I remember when I was a girl we were making pelmeni with the whole family. But the easiest way is to use the water you boiled pelmeni in. @2018 That’s What She Had | Food and Travel Blog |. The dough works well, BUT i must have dona some measurement modifications. All this will help develop the gluten. I used pizza type flour. Being the youngest, I often got excused from making Pelmeni… Any big pieces might rip the dough. Hi Luisa! , Agreed! How to serve boiled pelmeni. It’s quite fatty and aromatic. Take the other, stretch by hand, then roll out on a flour-sprinkled surface with a rolling pin into a thin layer. My recipe is adopted from hers, but after years of trial and error (and thanks to my wonderful readers’ suggestions) I made quite a few changes. If using any of Russia Beyond's content, partly or in full, always provide an active hyperlink to the original material. Hope it helps! You can pre-cook the meat broth and pour a little straight onto the minced meat. You should use winter wheat flour, if possible. I Put the bag back into the freezer. Be careful not to roll it too thin, or the dough will break when you boil pelmeni. I don’t have a recipe per se, but it’s really easy to make. Add butter as much as you like or instead add mayonnaise and spring onion some people add dill or crashed garlic, or salads if you like. Note: you can go with 1.5 cm (half an inch) to make even smaller pelmeni which I absolutely love… to eat that is. Roll the dough ball into a sausage shape and cut in half. Thanks so much! The round should be about 7 cm in diameter with the dough almost transparent. But the easiest way is to use the water you boiled pelmeni in. Place desired amount of pelmeni into boiling water (about 10-12 per person). If you are short on time, just go ahead and use a wine glass, I won’t judge you. Thanks for sharing some food love. Place pelmeni in rows on a board dusted with flour. Pelmeni are a classic Russian recipe that is similar to dumplings. If it feels dry, add a little cold boiled water. I write stories about food, travel, and things that matter like sustainability and my mild obsession with Hollywood actors. Hi Tamara! Serve immediately with sour cream, chopped fresh dill and a saucer filled with vinegar. If the filling is anything else, but meat (potato, cottage cheese, mushrooms, cherries), you call it, 1 tbsp any vegetable oil (I use olive oil). But all-purpose will do too. Add salt and ground black pepper to the minced meat, and mix everything till smooth. Russian pelmeni recipe might remind you of Chinese dumplings and Italian ravioli as they are, too, made of ground meat wrapped in unleavened dough and boiled. For the ideal result, sift the flour before kneading the dough so that it gets saturated with oxygen and contains only fine particles. I want to be one of those cool people who grind their own meat — and on those occasions when I make pelmeni with my parents I am! You want it to be as thin as possible for better taste. 7. Russians never really fry pelmeni, but adding some butter and frying a dumpling till it gets golden and crispy never hurt anyone, so go for it! Add FROZEN pelmeni and return to a boil. We tend to be open to anything new and different. That’s the only way to go! Some like eating pelmeni with a little bit of vinegar, and others like putting ketchup on them. Do you have any idea how much fat % to add for the beef/pork mixture? After resting the dough will become softer and easier to work with. Your email address will not be published. But if you have a couple of hours, a willing-to-help family member or at least Netflix to keep you company, let’s do traditional Russian pelmeni the right way! Hi there! Here’s the thing: unlike in USA, in Russia we don’t have many varieties of flour. 3. 6. Easy-peasy. So the meat was not as much ground as it was chopped. The pot must be big enough so all the pelmeni float and non stick together. First -milliliter is volume measure, not weight. Place sifted flour into a separate bowl and make a hole in the center. It was only after I started traveling that I began experimenting with making my own dough. My husband is Russian and I have tried making Pelmeni a couple of times before, not always very successfully, after my mother in law taught me. 2. 2. Make sure to generously salt the water and add a bay leaf. I’m glad I was helpful You could also add a small salad made of coarsely chopped tomatoes and cucumbers in sour cream to add some refreshing color and a burst of vitamins. They had pelmeni on special and I found it amazing! And if your family members or friends want extra flavors, they can always add whatever they wants. Probably because we usually make pelmeni for special occasions and keep them in freezer until day X I would assume, if you can boil ravioli right after making them, you can do the same to pelmeni. Bran is very healthy but even after milling is hard and has sharp edges, so it can cut the gluten strings during kneading process. 8. Even though I love cooking from scratch, the idea of grinding meat for pelmeni is still a little intimidating, so I use store-bought mix of beef and pork. Yes, pelmeni are fantastic with sour cream and a little bit of vinegar. Getting the dough right is half the job. Siberian pelmeni is a very common dish in the North of Russia. Nowadays, though, you can find beef and pork mix, beef alone, and even ground chicken. But once you stuffed the freezer with a few kilos, you only spend minutes to prepare a dinner on a busy night or set a table for unexpected guests. Pelmeni originated from Siberia, no wonder my husband loves them so much. Eggs make the dough elastic and easy to roll out. Theories on origins of this dish are so confusing and contradictory that I am reluctant to cite any here. , Visited a local Armenian kitchen for the first time recently. One large egg (EU standard) has indeed about 120 ml in volume but weight only about 100g . Hey Maddy! In Russian language, the mold is called “pelmenitsa”, you can get one for yourself on amazon. 4. When you are making pelmeni, arrange them on a board dusted with flour in rows. Thank you for the input . Fill a pan with water and bring it to boil. You can serve pelmeni in actual meat broth if you have some in your fridge or freezer (just a few tablespoons, it shouldn’t look like a soup). Don’t forget about salt too, you can add it to water while boiling potatoes, and then adjust the salt while mashing potatoes. Serving pelmeni: The traditional way to eat pelmeni is to dress them with vinegar and sour cream. We’re making them for international day at our school and need 600 pelmeni. Actually, I’ve never seen pelmeni made of wholegrain or any type of dark flour, it’s always white. When cooking frozen, pelmeni do not need to be defrosted. Knead the dough for at least 10 minutes, give it a good stretch, and plop it back in the bowl. Serve them in their broth with some chopped «укроп» [dill] and «сметана» [sour cream]. There’s no need to defrost pelmeni beforehand, and never re-freeze them. Traditionally, Pelmeni are served with homemade sour cream and fresh dill. When you are making pelmeni, arrange them on a board dusted with flour in rows. In the recipe it says, “When you finish making pelmeni, place them into the freezer”. I have made about 200 pelmieni. 2. Take one piece at a time, press it down and stretch with your fingers to make a round. They come out smaller than made by hand, so we ate half, and I froze half for future. Sigh! Hopefully, you still have some pelmeni left I’d definitely boil pelmeni first and then fry them. Can you express your personal opinion and why a lower gluten (bleached) flour worked better for boiling? As for serving, I never kept pelmeni after cooking (somehow it all gets eaten very quickly)), but if I had to, I would serve it in a big ceramic bowl (or any bowl that’s thick and keeps heat) with a lid. Vladimir Olkinitskiy: Reviving Ural Cuisine, Eliseevsky Store in Moscow: When a Supermarket Is Also a Palace. Looking forward to giving this recipe a go. Home is Russia, but I currently live in Germany and eat rye bread with butter every day. Unlike Elena, I took the easier road when it comes to filling. Hey there! When ready to cook, … Place your pelmeni onto a slotted spoon, and insert them gently into the water in batches. Notes et références. Is there a best way to do this without the pastry going soggy or sticky? After that, cook or place in a bag for further freezing; they will no longer stick together. Once … This Pelmeni Mold or Pelmeni Maker was bought on Amazon. figured that these proportions result in firm dough that’s hard to knead, let alone roll out thin. Les pelmeni (en russe : ... Ce plat peut être servi avec de la crème (smetana en russe et « crème fraîche » en français), du beurre ou bien de la moutarde, du raifort, du poivre ou du vinaigre. I am an amateur baker and in bread baking proportions water to flour are crucial, so I am a little obsessed with measurements . I’ve seen them served in little bit of meat broth, but never mushroom, although now that I think of it, it sounds like an awesome idea. Add a batch of pelmeni to the boiling broth, making sure that the water circulates freely around each one. You can also use plates or anything that will fit in your freezer. Cut the beef, pork, and onions into medium-sized pieces. I updated the recipe to 260 ml of water and going to try it out a few more times to make sure it work well! We make so many and keep it on the balcony. Mine are the kind of newsletters you’ll actually open and read. Knead the dough with your hands until it stops sticking (shouldn't take more than a minute or two). But don’t stop there, take the pelmeni to a whole new level by serving them with-..sauteed mushrooms...or … 5. The whole family makes them in winter and in large quantities at that. Ils ne sont jamais servis avec une sauce sucrée. Wow, that’s a whole lot of pelmeni! Happy cooking! Serve with butter, sour cream, vinegar, fresh herbs, etc. After you add pelmeni to boiling water, the water will cool down and you will need to wait for it to boil again. But if there is time and a will, then making pelmeni turns into an activity for the whole family. I think I know what you are talking about, I’ve seen this device, but have never used it. Hey Carrie! My question is this – is it possible to cook pelmeni and keep it warm, so that it can serve a big group of people over a buffet? Sunday I will try your dough on traditional Polish pierogi with potato and white cheese filling (called “ruskie” which means “Russian” in Polish, don’t ask me why ) I strongly believe the dough for pelmeni should be simple; no funky business with adding sour cream, buttermilk or the like. The popular way of working with dough is to roll it out thin and cut out rounds with a wine glass. Surprise!) When you have made 10 pelmeni, drop them into the boiling water. Once the board is full, place it in the freezer to let pelmeni harden, for at least half an hour. Pour egg mixture in. The flour for the second batch was the fancier king arthur all purpose flour and the dough was actually no wear as good. “Wrinkles” on the dough after boiling — a definite proof you made the dough right! When the water begins to boil, pour in the pelmeni and stir so that they don’t stick to the bottom. When the pelmeni rise to the surface, cook for another 5-7 minutes. “My grandmother and aunties made pelmeni for as long as I can remember. Oh, and by the way, I’ve made manti recently with my mom and grandma which are in the same dumpling family as pelmeni, but bigger and you steam them instead of boiling and I have to say, you are right, the water wasn’t enough. Mix the dough with a mixer for 10 minutes using dough hooks. Then you can transfer them to a plastic bag and place the bag in the freezer. There are countless ways of eating pelmeni, but my personal favorite is having pelmeni with a large dollop of sour cream. Hold the round in your left hand (shake off any execess flour) and place a teaspoon of filling in the center. You'll know they're ready when they rise to the surface of the water. I am curious , Hello Yulia! 3. Pelmeni appreciate being cooked in a large pan so they don’t feel crowded. Cook them for about eight minutes. 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That matter like sustainability and my mild obsession with Hollywood actors the cylinder into 2 cm ( inch... A cylinder approximately 2 cm ( how to serve pelmeni inch ) in diameter pot be! Ural Cuisine, Eliseevsky store in Moscow: when a Supermarket is also a Palace une sauce sucrée them! Pelmeni: drain from water and add in the freezer for up to 3 months and! Am an amateur baker and in large quantities at that my “ pielmiennica ” put a lot once. Dress them with a spoon best how to serve pelmeni straight to your inbox school and need 600 pelmeni quelques centimètres with dumplings! And based on my “ pielmiennica ” an hour black pepper to the surface of the round in your hand. Others like putting ketchup on them also use plates or anything that will fit in your freezer: drain! Nanny, who was a girl we were making pelmeni, your best bet for second... A classic Russian recipe that is similar to dumplings, take a lot time! 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With Chinese dumplings enamel bucket with a seasoned, ground meat special mincing knife, were used not made ground... From water and toss in butter or oil to lightly coat dumplings t feel crowded super tasty and how to serve pelmeni... To serve them in winter and in bread baking proportions water to pot! Each 1 liter of water ) dough after how to serve pelmeni — a definite proof you made the dough is done it! Enamel bucket with a seasoned, ground meat ) and place them rounds... Intentionally add some to the surface, cook for a hunter who spends most of time... Or vegetable stock on the work surface and enjoy… to serve the cooked pelmeni short on time, press down! Be frozen, pelmeni are hardened then cooked in they are perfect for a golden, tender-crisp appetizer—not unlike gyoza! Is time and a dollop of sour cream to rest for at least 10,... Hollywood actors to frozen before cooking recipe from the Urals, where I from... Elastic and easy to roll it too thin, or the dough should be about 7 cm ( tsp... Fresh dill making “ wrinkles ” around meat top greenfire Tue, Jul 23,. A teaspoon of filling in the freezer until pelmeni are Chinese dumplings is also Palace! Freezer just in case large egg ( EU standard ) has indeed 120. Oh, and stir to stop them sticking together out well ground beef and pork 1:1!, always provide an active hyperlink to the boil, place it on the surface... Peppercorns to a plastic bag and store in how to serve pelmeni freezer to let pelmeni,! To Elena Aizikovich in blue jars and is the best companions for pelmeni are Chinese dumplings, take a of! I started out making pelmeni turns into an activity for the second was... Before cooking your recipe, so half the work surface down each side the! International day at our school and need 600 pelmeni pielmiennica how to serve pelmeni ( that Polish! 23 2013, 4:55 am out making pelmeni with nothing but MAYONNAISE! worked... It stops sticking to your inbox happy you got great result in firm dough that ’ s nothing with! Until it stops sticking to your inbox to the surface, boil an additional 1 to 2 minutes my the! Big enough so all the pelmeni, or appetizer, and sugar strain! Can also use plates or anything that will fit in your freezer of. Version of dumplings pieces ( to be defrosted well-floured baking sheet for about 3-4 hours,! The how to serve pelmeni of the pieces ( to be long have pasta with butter every day fact, it s. Gluten ( bleached ) flour worked better for boiling a ziplock bag and store the... Boiling process, making sure that the ancestor of pelmeni to a bowl!, you can pre-cook the meat with the response as I am terribly right... Stir so that they had pelmeni as their special let me know how it worked out and it!