Thin khinkal step by step recipe. Step by step recipe with photo

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Khinkal in Avar is often confused with another dish consonant with it, “Georgian khinkali”. A luxurious treat consists of fragrant boiled meat, fluffy dough cakes, sauce and rich meat broth. The dish is served in beautiful dishes, decorated with lots of fresh herbs.

How to cook Avar khinkal

The preparation of this dish consists of the following processes:

• Boiling meat - lamb or young beef.
• Kneading dough and forming cakes. The dough can be cut into squares or diamonds.
• Sauce preparation. It goes best with tortillas and meat tomato, white, creamy, cheese sauces.

By combining all the ingredients together, you will get not just an interesting dish, but a full, mouth-watering dinner or lunch. A step-by-step recipe for Avar khinkal contains all the necessary cooking recommendations. How to use an outlandish dish? They eat it exclusively with their hands. First, they take a cake, dip it in the sauce and bite off. Then they drink it with hot broth and treat themselves to boiled, spicy meat.

Khinkal dough

Every Dagestan hostess knows how to cook khinkal. The secret of lush and soft cakes lies in the method of preparation. The dough for the Avar khinkal will be ideal if you strictly follow the chosen step-by-step recipe. Remember, it should not be rich, do not overdo it in adding eggs, butter, sour cream. It is traditional to use a fermented milk product - matsoni, to which soda is added to make the dough fluffy. In the absence of a traditional Avar drink, you can use yogurt, fermented baked milk, kefir.

Sauce for Avar khinkal

Traditional sauces for Avar khinkal: tomato or white. In order to make the first, you need to stew chopped juicy tomatoes in a pan (or use tomato paste), add spices, garlic, salt. To please your family with white sauce, you just need to mix sour cream or natural yogurt with mayonnaise, garlic and spices. The addition of a large number of various finely chopped greens is welcome.

How many minutes to cook Avar khinkal

You do not need to cook Avar khinkal for a long time, just 3-4 minutes, and it is ready to eat. The duration of the heat treatment will depend on the thickness of the slices you will cut the dough. After you have placed them in boiling water, wait for it to boil. Mix the blanks well and reduce the fire. As soon as the water boils again, turn off the fire and remove the products with a slotted spoon.

Avar khinkal on kefir

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 155 kcal.
• Cuisine: Caucasian.

Making Avar khinkal on kefir at home is very simple. It is important that the dough is tender and soft, but not torn. Small cakes should be boiled in a wide, large saucepan so that the products do not stick together. When preparing white sauce, instead of kefir, you can use low-fat sour cream or yogurt. When preparing tomato sauce, it is better to choose the juiciest tomatoes so that its taste is rich and bright.

Ingredients:

• flour - 950-1050 g;
• salt - 0.5 tsp;
• baking soda - 1 teaspoon;
• kefir - 2 cups;
• lamb - 850-950 g;
• garlic - 4 teeth;
• butter - 125 g;
• tomatoes - 1 kg;
• cilantro - 55 g;
• onions - 1 pc.;
• egg - 1 pc.

Cooking method

1. Put a whole onion into the water, boil the meat in salted water with the addition of dill stalks for about 40 minutes. Take the lamb out into a bowl.
2. Pour the flour in a slide, make a hole in the center. Pour in salt and soda. Add egg and kefir. Knead the dough and leave for 15 minutes. Knead it, divide into 3 parts. Form into sausages and press lightly. Cut into 2-3 cm pieces.
3. Place the cakes in the broth. Bring to a boil, then reduce the heat, remove the lid. Boil for another 4 minutes, remove from the pan.
4. Make tomato sauce. Finely chop the tomatoes, salt and pepper. Simmer in a skillet for about 10 minutes. Add chopped garlic, salt, sugar.
5. Put the chopped lamb and tortillas on a plate. Serve with sauce and chopped parsley.

Avar khinkal with yeast

• Cooking time: 55 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 148 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Caucasian.
• Difficulty of preparation: medium.

Avar khinkal with yeast is not a traditional recipe, but many housewives fell in love with it. Choose young lamb, preferably the flesh of the kidney part. Dry yeast is important to add to warm, not hot milk or water, otherwise the dough will not rise. You need to cook khinkal in small portions. Pierce the finished hot pieces with a wooden skewer so that they are airy and do not lose their shape.

Ingredients:

• lamb - 700-850 grams;
• flour - 750 g;
• dry yeast - 20 g;
• vegetable oil - 35 ml;
• milk - 450 ml;
• potatoes - 550 g;
• garlic - 5 cloves;
• sour cream - 75 g;
• mayonnaise - 50 ml;
• salt - 8 g;
• pepper - 2 g.

Cooking method

1. Boil the meat in salted water.
2. Add dry yeast to flour, mix. Pour in warm milk, butter and salt. Knead the dough, leave to rise in a warm place.
3. Prepare the white sauce. To do this, mix sour cream, chopped garlic and a little mayonnaise. We salt it, we pepper it. Mix thoroughly.
4. We divide the dough into two parts. We roll each into a cake 3-4 millimeters thick. Lubricate the surface with butter, then roll into a roll. Cut into small pieces 3 cm in size. Boil in broth for 5-6 minutes.
5. Boil the peeled potatoes until tender.
6. Serve boiled potatoes, khinkal and white sauce on a dish. If desired, you can decorate with greenery.

Avar khinkal for a couple

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 222 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Caucasian.
• Difficulty of preparation: medium.

Steamed Avar khinkal is a very tasty and satisfying meal. It diversifies the daily diet and will look good on the festive table. The abundance of fresh herbs will give the dish an aroma and an attractive appearance. Khinkal must be served hot so that it does not lose its qualities. A step-by-step recipe with a photo will help you create this culinary masterpiece.

Ingredients:

• beef - 750 g;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• coriander grains - 5 g;
• basil - a bunch;
• dill - a bunch;
• vegetable oil - 85 ml;
• salt - 10 g;
• flour - 0.5 kg;
• milk - 250 g;
• dry yeast - 16 g.

Cooking method

1. Meat cut into pieces and fry in a cauldron.
2. Onions and carrots cut into strips.
3. As soon as the beef is browned, put vegetables on it. Pour in water, add spices, salt. Cook until meat is fully cooked. Add chopped greens.
4. Add yeast to warm milk and beat with a whisk. Salt, pour vegetable oil. Add flour and knead the dough. Put in a warm place for 35 minutes. Roll it into a thin layer, grease with butter, make a roll. Cut it into pieces of 3-4 cm.
5. Cook in a double boiler for about 5 minutes.
6. Serve ready-made khinkal to the table, decorating with greens.

Video

Dear girls, I’m afraid that I’m not in the subject on this site with my recipe, but the name of the group seems to allow it and I decided ... This dish consists of several components, it’s very tasty and my favorite! It cannot be said that this is my national dish, but my parents lived in Dagestan and therefore it has already become ours)))) the khinkal dish has several cooking options, but more often my mother made this “thin khinkal” for us, now I cook it for his family))) and as already said not to be confused with khinkali!

Ingredients:
Bouillon:
- any meat - lamb, beef or chicken - 0.5-1 kg
- onion - 1 medium
- tomatoes if any - 2 pcs
- salt
Dough:
- flour - 300-500 gr I take by eye + for powder
- egg - 1 or 2, depending on the flour
- salt - somewhere not full tsp
- water - half a glass can be more, also look from flour
- rast oil - 1-2 tsp
Sauces:
- garlic - half a head
- vinegar - by eye
- salt
- tomato paste - 200 gr or fresh tomatoes - 3-4 pieces
- rast oil for frying
- walnuts

Cooking:

1. Wash the meat (pieces on the bone, like soup), wash and put to boil, taking water almost to the end, take a large pot, you need space for khinkal))) boil, remove the foam, throw everything there as a whole, peeled onions, tomatoes (they are not necessary), salt (I salt a lot, it’s delicious if the broth is salty) and cook under a lid over low heat for 2 hours, chicken for 40 minutes (you can check it by piercing a leg with a fork). When cooked, put it off the heat, put the meat on a dish with a slotted spoon and sprinkle it a little while it is hot with coarse salt (do not be afraid that you oversalt in some way, this will not happen, and the meat will be tastier, the secret of my mother, does this with any boiled meat or chicken ). When the broth settles for 5-10 minutes, strain it. I consider it obligatory: firstly, the broth is then lighter and more beautiful, and secondly, it is cleaner and without small bones. I do it this way, I slowly pour the broth into a bowl as large as a saucepan, throw out everything that is at the bottom, except for tomatoes. My saucepan, the broth once again settles in the bowl during this time, and I pour it back into the saucepan in the same way so that everything at the bottom does not get inside, and I push the tomatoes through a sieve so that only juice gets into the broth. If part of the broth boiled away during cooking, you can dilute a little with boiling water, and add salt if necessary. Thus, the two components of khinkala broth and meat are ready.

2. While the meat is cooking, knead the dough. Pour flour into a bowl or on a table, make a depression, break eggs into it, pour oil, prepare a warm glass of water by stirring salt there. Knead the eggs with your right hand, stirring the protein with the yolk, and add water with your left hand and at this time slowly adding flour to knead the dough with your right hand, thus replacing the dough, like on dumplings, if you need to add water or flour, it’s better not to pour a lot of flour at once, the dough it should not be very steep, it will be easier to roll and the oil will also be added to make the dough elastic. Leave the dough in a bowl, cover with cling film and let rest for 15-20 minutes.

Roll out the dough into a large round thin layer, as thick as a landscape sheet, probably, the thinner the better, rolling it with flour so that it doesn’t tear. (We have a large round board specifically for khinkal or dumplings, but I think it’s possible on the table if not)

Cut the dough lengthwise into strips and across into such squares. This can be done with either a regular knife or a pizza cutter.

and cover with a towel. Throw in the boil immediately before serving. The main component is ready.

3. There are several sauces for khinkal
- peel the garlic and pass through the crush, salt a little, stir and add ordinary vinegar to cover the garlic.
- heat the oil in a saucepan, put the tomato and fry while stirring, so as not to burn and not overexpose so as not to darken too much, you can add a little boiled water in the process. Summer version with tomatoes - peel the tomatoes, grate and also stew in a saucepan, salt, at the end you can add squeezed garlic and remove from heat after 1-2 minutes.
- I always make walnuts in advance. I fry in a frying pan without oil, peel off the husk, it leaves easily by itself, and grind it either in a coffee grinder or in a mortar. I store it in the refrigerator and you can always add it to salads or pies or to this dish.

4. Submission. Serve meat on a platter, garlic with vinegar in a bowl, tomato or tomatoes in a bowl, and also nuts. The broth will boil, throw in the "leaves" of khinkal, stirring first, as they float, cook for 2-3 minutes and put with a slotted spoon on a common dish, or a portion, and everyone is served the broth. Everyone spreads sauces on the leaves, mixes, eats with meat and washed down with broth.


And you can serve the leaves in the broth as in the picture.

Bon Appetit! Be sure to cook, I don’t know a person who would not like this dish))) I’m sorry that I wrote so much, I wanted everything to be clear, because. I think there are people who have never met this dish))))
Girls, the photo is not mine, from the Internet, because while on a diet and do not cook it))))

Cooking the right Caucasian dish - khinkal. There are many varieties of khinkal, but our recipe is of Dagestan origin. The basis of the Dagestan khinkal is kefir dough and rich broth with meat. Moreover, these main ingredients are most often present in other variations of the traditional Caucasian dish.

You should not confuse Dagestan khinkal with Georgian khinkali, although the composition of the products is very similar, but the method of preparation and serving have significant differences.

Required for the test: kefir, flour and salt. Prepare beef broth. In addition to the dish, garlic sauces will certainly go. For their preparation you need: sour cream, tomato paste and garlic.

A boneless piece of beef is sent to the pan. The broth is cooked for two hours. In the process, scale is removed and salt is added. The broth should turn out to be quite salty, because the khinkalinkas themselves will be insipid.

So, snow-white kefir dough. Ready for one, two, three. We take kefir, gradually add flour, knead the elastic bun, like dumplings.

The test for khinkalin requires an hour's rest in a cool place. After that, it will become magically tender and elastic - just like it should be.

Ready beef is removed from the pan with a slotted spoon, and the broth is filtered if necessary.

The rested bun is divided into two pieces. This will make it easier to roll it out.

Each piece is rolled into a layer - at least 5 mm.

Khinkalins are formed - rhombuses or triangles.

After that, the dough is lowered into the broth and cooked until it rises, but not less than 5 minutes.

Boiled khinkal will increase in volume to a characteristic splendor, and so that it does not go away, ready-made khinkalins are immediately pierced with a toothpick.

Air khinkali, cooked on the most delicate kefir dough, in a duet with boiled beef - not khinkal in Dagestan. The feature of the dish lies in the serving, the prerequisite of which are fragrant garlic sauces: sour cream and tomato.

To prepare khinkali sauce you will need: tomato paste or puree, sour cream and garlic. Tomato paste should be slightly warmed up in a pan, adding a small ladle of broth, and then mixed with grated garlic. Sour cream is also mixed with garlic.

Garlic is best passed through a fine grater or crushed with a garlic press.

Dagestan khinkal, supplemented with sauces, is served hot to the table. A rich khinkal broth is served in a separate bowl. Happy Caucasian Dinner!

I have long wanted to cook khinkal. I thought about him a lot. It often happens to me that if I decide to cook something, but I don’t find the time, then on the Internet or in some culinary programs I come across a story about this particular recipe or dish. And then there is no going back. I take and cook. So it was this time!

Do not confuse Khinkal with Khinkali. They both belong to oriental cuisine, but they are prepared and look completely different. Khinkal has several varieties. These are boiled pieces of dough in meat broth (which are actually called “khinkalins”). Khinkal is served on a dish with pieces of meat, dough, potatoes, poured with broth and sauce. There can be many sauces, then they are served separately.

There are such varieties of khinkal as:

Kumyk khinkal- the meat cut into small pieces is boiled over low heat. After cooking, the meat is removed from the pan and separated from the bones. The dough is rolled out with a thickness of up to 0.8-1.0 mm and cut into khinkal squares 3-4 cm in size. Chopped khinkal is boiled in the broth where the meat was cooked, after filtering the broth.

Lak khinkal- the dough is rolled into sausages, which are cut into cubes the size of a walnut. Each sliced ​​​​piece is pressed through with the finger of the hand, making a recess. It is given the shape of a shell or ear.

The dough is kneaded on kefir or matsoni. The finished dough is rolled into a layer, 1 cm thick, cut into triangles or rhombuses. Chopped pieces of dough are thrown into the broth to the finished meat. They are boiled, and after cooking they are pierced with a wooden skewer so as not to be blown away.

Dargin khinkal- Roll out the dough in a thin layer. The dough layer is covered with crushed walnuts. The dough is rolled up. Boiled in a double boiler or in broth.

Lezgin khinkal- cook lamb or beef. The dough is cut into small squares. Meat is traditionally boiled, and then, when the meat is ready, cakes are boiled in the same broth. Served with adjika, tomato or garlic sauce.

Chaban khinkal- The dough is rolled out in the form of a thin sausage. Cut into small pieces. Before laying, each piece of dough is squeezed in a fist, giving an uneven shape to the sausage.

There is even khinkal soup. But that is another story. Those who are interested will see the information themselves.
Today we will cook Avar khinkal with you.

Servings - 4
Cooking time - 2 hours
Cuisine: Eastern

how to cook avar khinkal step by step photo recipe

Ingredients:

• lamb or beef - 700 g,
• wheat flour - 2 cups,
• kefir - 100 ml,
• vegetable oil 100 ml,
• onion - 1 head,
• salt - to taste,
• baking soda or baking powder - 0.5 tsp,
• potatoes - 4 pcs.,
• garlic - 2 cloves,
• greens - to taste,
• ground black pepper,
• bay leaf - 1-2 pcs.

Cooking process:

As mentioned earlier, khinkal is boiled meat with vegetables and pieces of dough. Let's start with meat. You can take lamb or beef (veal). Meat should be cut into small pieces. Remove large strands.

Place the cut pieces of meat in a saucepan. Fill with water and set to boil. When the water boils, remove the foam. Add a couple of onion halves, bay leaf to the broth. Cook the meat on low heat for about 1.5 hours. If you come across harder pieces, then 2 hours. Control the water level. Top up if necessary.

When the meat is soft, disintegrating into fibers, add coarsely chopped potatoes to the boiling broth. Salt the water lightly.

Now let's take a test. Sift two cups of flour into a bowl. Add a teaspoon of salt and 1 teaspoon of baking powder. You can use soda. Then add quick soda to kefir. Give the kefir time to extinguish the soda. Now pour kefir with soda to the flour and knead the dough. I prefer baking powder. I don’t “hear” it in the dough like soda, but these are my personal taste sensations. Knead the dough from the resulting mass. At the very end, when the kefir is completely absorbed into the flour, and the dough will be tightly kneaded, add a tablespoon of vegetable oil and knead the base again.

We will get such a dough for khinkal. Cover it with a towel and let it rest for about 10 minutes.

Cut the dough into halves.

From each half of the dough, roll out a layer, 1 cm thick.

Cut the rolled out dough into triangles or diamonds.

Cooking khinkal. By this time, the meat is ready, and the potatoes have also become soft. You can say ready. In the boiling broth to the meat and potatoes, add, one at a time, chopped pieces of dough. Cook until done. This will take about 3-5 minutes. Khinkals will start to float. Remove the potatoes, dough and meat with a slotted spoon to a dish. When removing pieces of dough, pierce each with a wooden skewer so that it does not deflate. When cooking, the pieces of dough will swell, become plump.

Prepare the garlic sauce. To do this, pour vegetable oil into a small bowl. Add salt, ground black pepper, squeeze a few cloves of garlic through a press.

Finely chop the green onions and herbs and add to the sauce. Mix everything well.

Pour the resulting sauce onto a plate where pieces of meat, potatoes and khinkal are laid out. Serve to the table.

Bon Appetit. Here we were able to join the oriental cuisine and taste one of the types of Khinkal. How are you? Share with us your impressions. We will be very grateful to see the photo report of the final dish in your performance.

Khinkal at home: a recipe with a photo from Varvara Sergeevna

Since the record about khinkal is the most popular with me, I will post its recipe separately. Once again I want to note, as I already wrote, that khinkali in the North Caucasus is a completely different dish than khinkali in Transcaucasia.
Below is the recipe for the simplest, thinnest (or Kumyk) khinkal.

It's easy to prepare. Do you know how to make dough? Well, how about dumplings? The same eggs, flour and water, a pinch of salt. You don’t need to make dough on kefir, it’s difficult and not everyone likes it. Roll out the dough into a large cake, 2 mm thick.

While you are doing the dough, you should cook large pieces of meat, lamb is desirable, but not required, since in Dagestan itself many people make khinkal from beef. The broth is important - it should be strong and rich. For effect, you can throw the whole onion head into the broth, but it is not necessary. Salt not much, the broth should have a pronounced meat taste. Pepper is exclusively to taste, but a little, literally a drop, if you put it, do not overdo it, the broth should not give off pepper.

Sauce is obligatory, before it was simply called brine (if my memory serves me, it is translated from Turkic as salt). For the sauce, take three or four large fleshy tomatoes, separate the skin, rub on a grater. Crush a couple of cloves of garlic. Next - who does what. Who warms up the butter and pours the tomato mass and garlic there, who adds ready-made meat broth to the grated tomatoes with garlic and then the whole thing is heated to a boil. Try it this way and that, it's not difficult and tomatoes are quite cheap now :) You can add dill or other greens to the sauce, according to your tastes, but a little, again, the main taste of brine should be tomatoes with garlic. Do not be afraid to make a lot of sauce, it is good anyway, and if it remains, for example, I happily eat it with other dishes :))

Cut your rolled dough into squares, but usually cut into rhombuses. Yes, the dough should be strong enough, not squishy. Remove the finished meat from the broth, and cook the cooked rhombuses of dough in the broth. This is done immediately before serving.

When the dough floats, it's ready. Remove the hot dough from the broth, put on a plate. The meat can be heated in the same broth (well, separate a part for this).

In the end, everything is hot.
The dough is served separately on a plate, pieces of boiled meat are placed on top of it, brine is placed separately in a bowl, broth is served separately in a bowl.

Everything, here he is khinkal. If the dough is already mixed and the broth with meat is ready, then it takes a maximum of 20 minutes for everything about everything. And the broth with meat and dough (only in a dense mass, not rolled out) can be kept in the refrigerator. In principle, you can also store chopped cakes, but it’s not worth it, if it lies for a long time, it will greatly lose its taste. It is advisable to cook brine immediately fresh.

Honestly, it would be my choice, I would eat khinkal every day, but I'm too lazy to mess with the dough :) Like any man, probably :))
In Dagestan, friends are surprised (when I arrive and we go somewhere to sit) that I order khinkal. They are used to it there, but it is very tasty for me :))

P.S. In brine, tomato paste can be replaced with tomato paste, as they do in winter. The brine is also tasty, with a pronounced sourness.

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