In Dagestan, khinkali is considered one of the most delicious and satisfying dishes. They are very popular there. Unlike ordinary khinkals, Dagestan ones cook very quickly. But this does not mean that they are easy to prepare.
If you do not follow all the rules, then the dish can turn out tough and tasteless. But if you master the subtleties and various methods of preparing Dagestan khinkalas, then not only you, but also your relatives will be delighted with the fullness of taste and variety. After all, the dish itself includes several components - meat, broth, dough and two types of sauce.
Khinkali Dagestan - general principles of preparation
The first thing to cook khinkal is boiled meat. Lamb, chicken or beef will do. The broth must be decanted.
To prepare the dough, you need to use boiled water. Add flour for kneading gradually. Knead a tough dough that does not stick to your hands.
To make the dough elastic, give it a little rest. Then we roll it out with a special long gurney.
Dagestan khinkali are cut either in cubes or in a rhombus. To make the dough easier to cut, it is better to wait a little while it dries. After, lightly sprinkle the surface with flour.
Khinkali are lowered into the prepared broth and boiled until tender. Try not to digest khinkali.
Khinkali is served with large pieces of meat, in the broth of which they were cooked. The broth itself is served in a separate container. A specially prepared sauce is always placed next to it. For juiciness, khinkali can be poured with melted butter.
Khinkali Dagestan - a classic recipe with lamb
Ingredients:
• 800 g fat mutton;
• salt;
• 150 ml of water;
• 4-5 glasses of flour;
• two eggs;
• tomato paste;
• 4 cloves of garlic;
• greenery.
Cooking method:
1. We send pieces of lamb in salted and boiling water. Cook for 70 minutes.
2. We take out the ready-made mutton from the broth and put it off for a while.
3. Dissolve salt in warm water. Add eggs and knead the dough, gradually sifting flour.
4. Roll out the finished dough into sausages with a diameter of 1 cm.
5. We heat the broth and throw it into the dough, pinching 2 cm from the sausages.
6. Cook khinkali until they pop up.
7. For the sauce in a pan, heat the tomato paste with a small amount of broth. Add chopped garlic and a spoonful of flour there. Mix everything and cook until a thick mixture is obtained.
8. Serve the dish immediately so that the khinkali do not stick together.
9. Next lay out the pieces of lamb.
10. Pour the dish with tomato sauce and decorate with herbs.
11. Serve the broth in a deep plate, sprinkled with chopped herbs.
Khagali Dagestan with minced meat
Ingredients:
• 350 g of beef;
• 110 ml of water;
• 2-3 glasses of flour;
• one egg;
• 140 ml ghee;
• onion head;
• head of garlic;
• vinegar;
• salt.
Cooking method:
1. Pass the washed meat and peeled onions through a meat grinder.
2. Add salt to the meat and pepper if desired. Mix.
3. From the minced meat we form meatballs, which we lower in boiling, salted water and cook until tender.
4. Using a slotted spoon, we take out the meatballs and put it off for a while.
5. Pour water into a bowl, dissolve the salt in it and add the egg. Using a fork, whisk everything.
6. Gradually add flour to the resulting mass and knead the dough.
7. Roll out the resulting dough 3-4 mm thick and cut it into small diamonds.
8. Boil the meatball broth and lower the khinkali there. Cook no more than 7 minutes.
9. At this time, prepare the sauce. Squeeze the garlic and add vinegar to it.
10. Serve khinkali with meatballs sprinkled with warm ghee. Next put the prepared sauce and broth.
Khinkali Dagestan (dough on kefir)
Ingredients:
• one glass of kefir;
• the necessary amount of flour for the dough;
• salt;
• 2.5 liters of cold water;
• 720 g of beef;
• 70 g of tomato paste;
• 6 cloves of garlic.
Cooking method:
1. We send meat without bone into the water and cook with salt a little more than two hours. Do not forget to remove the accumulated foam.
2. Pour kefir at room temperature into a bowl and add flour to it. Knead a tough dough. Leave to rest.
3. Remove the finished beef from the pan and filter the broth.
4. The finished dough is divided into two parts and each one is rolled out into a layer with a thickness of at least 6 mm.
5. We cut khinkali in the form of triangles.
6. Dip slices of dough into boiling broth. We prepare khinkal before the ascent. We pierce the finished triangles with a toothpick.
7. To prepare the sauce in a bowl, mix the squeezed garlic, a little broth and tomato paste.
8. Serve khinkali with minced meat, put sauce next to it.
Thin khinkali Dagestan with potatoes and lamb
Ingredients:
• 630 g of mutton;
• 130 ml of water;
• the right amount of flour;
• one chicken egg;
• two potatoes;
• salt.
Cooking method:
1. Cook the mutton until cooked, extract it and filter the broth.
2. Cover the meat with a plate so that it does not cool.
3. Beat water together with salt and an egg. Add the sifted flour and knead the elastic dough.
4. Roll out the resulting dough very thinly. Approximate thickness - 2 mm. We wait 5 minutes, the dough should dry.
5. We cut the layer into small cubes.
6. Preheat the broth and lower the chopped potatoes into it. After 4 minutes we send khinkali there. Cooking all together for 5 minutes.
7. For serving, we will prepare urub sauce from ripe sour plums.
8. Put potatoes with khinkali on a plate. We put the sliced meat next to it and pour the sauce over everything.
Khagali Dagestan with beef and sour cream
Ingredients:
• 430 g of beef;
• Bay leaf;
• pepper;
• about 3 liters of water;
• 1 onion;
• salt;
• 6 cloves of garlic;
• 230 ml of kefir;
• 380 g flour;
• a spoon of soda;
• 360 g sour cream;
• a bunch of parsley.
Cooking method:
1. We put water with meat to prepare. After 15 minutes, add bay leaf, salt, half garlic, pepper and onion. Cook for two hours.
2. Remove the finished meat with a slotted spoon, and filter the broth through a sieve.
3. Sift the flour into a bowl and mix it with soda and salt. Gradually add kefir to the dry mixture. Knead the dough, which will not stick to your hands. Then we cover it with a towel and leave it for a while.
4. Put sour cream in a container. To it we add salt, chopped herbs and garlic, passed through a garlic squeezer. Mix. The sauce is ready!
5. Roll out the dough into a layer and use a knife to cut out diamonds.
6. Bring the purified broth to a boil and dip the dough into it. Cook from 5 to 7 minutes in small portions. We get out using a slotted spoon.
7. We serve the dish laying out the khinkali at the very bottom, followed by meat and covering everything with sauce.
Khagali Dagestan on chicken broth with vegetables
Ingredients:
• 650 g of chicken;
• two onion heads;
• cilantro;
• one medium carrot;
• water;
• salt;
• three glasses of flour;
• soda;
• a glass of fat yogurt;
• 160 g of fat sour cream;
• dried dill;
• half a head of garlic.
Cooking method:
1. We take a deep pan with water and put peeled vegetables and chicken in it. Cook for 50 minutes. Do not forget to salt and remove the foam.
2. While the chicken is being cooked, we proceed to prepare the dough. Kefir is slightly heated in the microwave and poured into a bowl. Add salt and soda to it. Stir.
3. Pour flour in small portions into a bowl. Knead a tough dough, then remove the bun for half an hour in the cold.
4. Roll the finished dough in flour and roll into a thick layer.
5. Cut the dough into small rectangles (2 by 3 cm).
6. We take out the finished chicken and cut it into portions.
7. Remove from the broth and vegetables.
8. In the strained broth we throw khinkali one by one. Cook them for seven minutes.
9. We pierce the prepared pieces of dough with a skewer and put them on a portioned dish.
10. Mix sour cream, dried dill and chopped garlic. We cover khinkali with this sauce.
11. Serve the dish with the broth and chicken.
Khinkali Dagestan (Avar)
Ingredients:
• 300 grams of chicken;
• 350 grams of beef;
• laurel;
• salt;
• water;
• kilogram of flour;
• a spoon of soda;
• a liter of sour milk.
Cooking method:
1. We send beef and chicken to a pot of water. Cook for 50 minutes, then remove the chicken. Continue cooking for another 50 minutes. Do not forget to add laurel and salt.
2. While we remove the finished meat, we express the broth.
3. Cooking the dough. Pour flour into a large bowl. Add soda and the same amount of soda there. Mix.
4. Sour milk gradually into the dry mixture. Knead the dough in a bowl. Then we continue to knead the dough on the surface of the table. If necessary, add flour.
5. Leave the dough to lie down for half an hour. After a quarter of an hour, we crumple the dough again slightly.
6. Divide the dough into two equal parts and roll out. The thicker the tastier.
7. We cut the layer into small squares.
8. Boil the broth again and over medium heat we begin to cook khinkali in small portions. Cook until the dough inside is no longer raw. We take out the squares and immediately pierce them a couple of times with a toothpick.
9. Serve khinkali with meat and favorite sauce. Next we put a plate with broth.
Khinkali Dagestan - tricks and useful tips
• Khinkali can be cooked on water, in which butter and flour must be added.
• The tighter the dough, the easier it will be to roll and cut.
• You need to cook khinkali in small portions, otherwise you may not have time to pierce them.
• Ready khinkals should not have raw dough inside.
• You need to pierce the cooked khinkali with a toothpick so that they do not deflate.
• Choose fresh kefir for dough.
• Khinkali will be ready as soon as white foam appears on the surface of the pan.
