home » Ponds in the garden » Avar khinkal recipe for cooking on kefir. Step by step recipe with photos. How to serve khinkal

Avar khinkal recipe for cooking on kefir. Step by step recipe with photos. How to serve khinkal

Cooking algorithm

From my daughter, I learned that all the components of the dish are prepared in a strict order.

Meat is cooked first because it takes the most time. Lamb is a classic, but our people have adapted the khinkal recipe for themselves, so both beef and chicken will do. To enhance the taste, choose meat on the bone.
While it is cooking, prepare the sauces.: tomato-garlic and sour cream-garlic.
45 minutes before the meat component is ready, start kneading the dough, which will have to stand for half an hour at room temperature. When it is "ripe", the meat is just cooked. For the Avar khinkal, the dough recipe is based on kefir. Other varieties of khinkal are made from unleavened or yeast dough.
Everything is served to the table separately.: boiled meat, khinkal, one and the second sauce, broth. Everyone chooses a combination of products already individually.

Well, we figured out the basic principles, now let's put them into practice. I will tell you in detail about all our actions, and you repeat.

This is how we cooked khinkal

Necessary kitchen utensils: we had a large saucepan, a cutting board, a knife, a grater, two gravy boats, two deep dishes, a large bowl, a garlic press, a frying pan, a sieve, a slotted spoon, a rolling board and a rolling pin, one toothpick and a piece of cling film.

Ingredients

We bought all the products in the store, since the idea of \u200b\u200bcooking the Avar khinkal ripened with us in the late afternoon. You can also buy these ingredients in the market.

Presentation of the recipe for Dagestan khinkali with a photo

Boiled meat

Prepared sauces

First they took up the tomato:

Then they prepared sour cream:

Kneaded the dough

Boiled khinkali

Served the table

After spending not much time, I found a video of a step-by-step recipe for Avar khinkal. I think it will be useful for you to watch it.

Khinkal cooking video

Based on my lengthy description, you might think that cooking khinkal is long and troublesome. But watch the video: the Dagestan beauty cooked it in the studio in just 20 minutes (I think the meat was already boiled!). The most important thing that you need to catch is how to cook, take out and pierce khinkali.

A little later I found out:

in tomato and sour cream sauces add chopped fresh herbs, dry herbs and mixtures thereof;
khinkal is served with both cheese and white sauces, adjika, browned onions and carrots seasoned with tomato paste;
cooled khinkali can be fried in butter or vegetable oil.

So, under my daughter's guidance, I had to cook Avar khinkali, a traditional Dagestan dish. She won't stop there. Soon in their restaurant the day of Tatar cuisine. There they will cook the basics of turkey or more satisfying - have not yet decided. But I am sure that we will reproduce the recipes for these dishes in our kitchen.

You can cook it for a simple family dinner or on a festive table to surprise and delight guests. The history of the dish is quite interesting, which can serve as an excellent topic for a table conversation. Khinkal recipes are quite different. Each must contain boiled lamb, dough, hearty rich broth and sauce. There are ways to prepare treats from other meats and even from chicken. They are not traditional, but this fact does not make them less tasty and healthy. Sometimes potatoes are added to make the treat more satisfying.

The five most commonly used ingredients in recipes are:

Depending on the manufacturing method, khinkal can turn out to be ordinary or lush. In the latter case, soda and homemade kefir should be added to the dough. The result is a real culinary masterpiece that will be appreciated. Even a beginner can cope with such work, for this it is not necessary to have outstanding culinary skills and experience. The most important thing is to follow the requirements and recommendations exactly, as well as observe the cooking time and temperature regime.

Khinkal is a national dish of many Dagestan peoples and everyone prepares it in their own way. In this recipe, we will tell you about the variant of its preparation, common among the Avars.

First of all, it is worth noting that due to the similar name, many mistakenly believe that this dish has something in common with Georgian khinkali, but, in fact, they have nothing in common.

Avar khinkal, in essence, is a dough boiled in meat broth, which is eaten with meat and broth, dipping it into the sauce.

This is not just a dish, but a full meal, consisting of the first and second. It is because of this that many residents of Dagestan love it so much, because it is very simple to prepare, but at the same time several adult men can eat it.

It is also customary to serve it if many guests gather, and according to local traditions, every Dagestan girl should be able to cook this dish,
wishing to marry well.

Ingredients

Bouillon:

lamb: 1kg;
bay leaf: 2pcs;
black peppercorns, salt: to taste;

Dough:

wheat flour: 20 tablespoons;
kefir: 1 glass;
soda: 1/2 teaspoon;
salt: 1/2 teaspoon;
garlic, herbs: to taste

Tomato sauce:

a kilogram of tomatoes (can be replaced with 3-4 tablespoons of tomato paste);
garlic: 5-7 cloves;
a bunch of dill and parsley;
soda and salt;
black pepper;

Sauce with sour cream and garlic:

sour cream: 300g;
parsley: 3 sprigs;
garlic: 2 cloves;
salt to taste.

Cooking

Avar khinkal is prepared in four stages:

We cook the broth.
We prepare and cook the dough.
We mix the sauces.
We serve the dish.

Step 1: Prepare the broth

We throw the meat into cold water, add salt, pepper, bay leaf to taste and bring it all to a boil.
We cook on medium heat for 35-40 minutes, not forgetting to remove the foam. Then we take out the meat and wrap it in foil so that it does not cool down. Straining the broth
and pour it back into the container.

Step 2: pdough preparation

Mix flour with water and kefir and mix.
The dough should be kneaded for 5-10 minutes.
The result should be a dense lump that will not "spread".
Roll out honestly into a thin layer.
Cut it into small diamonds, up to 3-4 cm long.
Transfer the already prepared rhombuses of dough to a pre-prepared broth and bring to a boil over high heat.
Be sure to mix the dough, otherwise it will quickly stick together.
Boil khinkal for 3-5 minutes over high heat.
Remove the dough with a slotted spoon and pierce it with a toothpick to avoid swelling of the dough.

Step 3: Roll out the dough into a thin layer, about half a centimeter thick. We cut it
small pieces (diamonds) of 3-4 centimeters.

Step 4: We heat the broth to a boil and throw the dough into it, cook over high heat for 3-5 minutes, stirring constantly.

Step 5: We take out the khinkal and pierce it with a toothpick so that they do not swell.

Step 6: Preparing tomato sauce. Grind peeled tomatoes in a blender or on a grater,
salt and pepper to taste. We spread the crushed mass in a frying pan heated with oil,
fry and add some water. Cook to a puree consistency and turn off.

Step 7: Squeeze the garlic, add salt, sugar to taste and mix.

Step 8: We prepare the sauce of sour cream and garlic. Chop garlic and parsley
mix it all with sour cream. Salt and pepper to taste.

Step 9: Let's bring the dish to the table!

A detailed recipe for making sauce for Avar khinkal.

Sauce with sour cream and garlic.

Put sour cream in a bowl.
Chop garlic and parsley.
Put the chopped ingredients in a bowl with sour cream.
Add salt to taste and stir.

Tomato sauce.

Separate the tomatoes from the skin. Grind on a grater or in a blender. Salt, pepper to taste.
Pour oil into a heated frying pan, then put chopped tomatoes or tomato paste.
Fry and add water.
Bring to the consistency of sour cream, then turn off.

Squeeze the garlic there, add salt, sugar to taste and mix.

Cooking variations.

Among the many different khinkal recipes, we would like to highlight two:
corn khinkal (halpama) and puff (dargin) khinkal.

To prepare corn khinkal you will need:

400 grams of fresh or dried lamb;
600 grams of cornmeal;
1 head of garlic;
400 milliliters of hot water;
300-350 grams of cottage cheese;
15 grams of vegetable oil;
salt to taste.

Cooking:

To prepare puff khinkal you will need:

500 grams of flour;
1-2 teaspoons of dry yeast;
250 milliliters of warm water;
2 tablespoons of vegetable oil;
chopped walnut or spices to taste (for decoration).

Cooking:

Avar khinkal is served with meat (lamb, beef, and sometimes chicken), sauce and broth.
They are used with their hands: the dough is dipped into the sauce, bitten off, then they take the meat and wash it down with broth.

video recipe

There is a video that describes in detail the preparation of the Avar khinkal. We advise you to look.

Avar khinkal is a very easy-to-cook dish that is served hot, and
so satisfying that it is perfect for feeding a huge number of people.

Khinkal is one of the traditional Caucasian dishes, which has gained particular popularity at the present time. It is a test pieces boiled in meat broth, which are then served with the broth itself, sauces and boiled meat (mainly beef or lamb is used, less often chicken). This dish should not be confused with a similar-sounding Georgian dish - although there are some similarities in their preparation.

With a calorie content of a dish of 200-230 calories per 100 g, a high content of carbohydrates is observed. Consider step by step and with a photo how to cook khinkal in several varieties.

Traditional Dagestan khinkal is cooked on chicken or meat broth. Also, this type of dish has the name Avar khinkal. The dough for such a dish is made on the basis of kefir. For our dish, let's take a chicken, namely, the upper part of the carcass without wings.

Ingredients for the broth:

One carrot;
Onion - two heads;
Chicken - 600 g;
Salt - to taste;
cilantro - for serving.

For test:

Wheat flour - 2.5-3 large spoons;
Kefir (2.5% fat) - a glass;
Salt and baking soda - 0.5 small spoons each.

For sauce:

Garlic - half a head;
Sour cream - 180 g;
Salt - to taste.

Cooking instruction:

Put the chicken and chopped carrots and onions in a deep container. Pour in water and bring to a boil over high heat. Remove the foam, salt the liquid and leave on a small flame for 45 minutes;
While the broth is cooking, knead the dough. Pour warm kefir into the dishes and dilute it with soda, mix until foam forms;
Then gradually add flour, add, and knead the elastic dough mass yourself. The dough for khinkal turns out to be snow-white and fragrant, it rolls out beautifully in the process. We remove it in a plastic bag for half an hour and put it in a cool place;
Roll out the cooled ball on the table. "Bath" the dough layer in flour and roll it well until elastic. It should not stick to the hands and should eventually be at least 5 mm thick;
Then, using a knife from a dough piece, cut neat rectangles or rhombuses that need to be welded. Take the chicken out of the bowl and strain the broth. "Khinkalins" one at a time, place in a saucepan with broth and cook for about 7 minutes;
Use a slotted spoon to catch them and immediately pierce them with a skewer or toothpick. Place on a beautiful serving dish and serve with sauce. Put chicken meat next to the dish;
The sauce is pretty easy to make. Three peeled garlic cloves on a grater and mix with sour cream, salt.

Healthy and nutritious food is served hot. According to its taste, khinkal on kefir is simply unique.

Chechen version

This dish is an unusually shaped flour dumplings () with boiled chicken meat. They are served on the table with garlic sauce, as well as hot broth with potatoes and fried onions.

Components:

Whole chicken - 800 g;
Water - three liters;
One carrot;
Black peppercorns - 6-7 pieces;
Bay leaf.

Wheat flour - 200 g;
Water - 80 ml;
One egg;
Salt - a pinch.

Sauce and potato broth:

One bulb;
Potatoes - 10 pieces;
Refined sunflower oil - two large spoons;
Green onions - 5 feathers;
Garlic - 6 teeth;
Salt - to taste.

Chechen khinkal recipe at home:

Put the chicken meat to boil. When the water boils, remove the foam and add pepper, peeled carrots and parsley (do not add salt yet). Boil the chicken for about an hour;
We make dough for dumplings: pour the sifted flour into a deep bowl, make a recess in it and add a mass of eggs, water and salt there, mix everything thoroughly;
Knead a soft dough. Cover it with a napkin and leave it to “rest” for 20 minutes;
Then divide it into two equal halves. We crush the table with flour and make a strip from each ball (about 1.5 cm);
Cut off pieces about 0.5 cm wide with a knife. Press each piece with your fingers, while making it look like a cake, and fold in half lengthwise;
Lay the strips on the dumplings with a fork. We repeat the same with the other half of the dough, cover the blanks with a cloth;
The chicken pieces are cooked. Pour about 100 ml of broth into a separate bowl;
Grind the garlic and put it in the broth, salt to taste;
Take out the boiled chicken meat and cut it into long strips with a knife;
Strain the broth and bring it to a boil, put the peeled and diced potatoes in it. While it is cooking, peel and finely chop the onion, fry in a pan in vegetable oil until golden brown. Separately, put a container of water for dumplings to boil;
Ready potatoes can be chopped directly in the broth, while you can use an immersion blender;
Salt the broth and add the fried onion to it. Let it boil and turn off;
Boil the dumplings all in whole or in parts in boiling water. After surfacing in 2 minutes, the products will be ready. Take them out with a slotted spoon;
We “collect” the food: we put a bowl with sauce in the middle of a large flat dish, and arrange fragrant hot khinkaliki with chicken meat around. Sprinkle with chopped green onions and serve with chicken broth.

Chechen khinkal is a very satisfying and appetizing dish that men will especially like.

The Lezgin khinkal (also known as the Kumyk khinkal) is prepared in almost the same way. The technology for preparing ordinary unleavened dough is the same as in the recipe described above, but then it is rolled out to a thickness of about 2-3 mm and thin translucent diamonds or squares are cut from it, which are boiled in meat broth. You can serve food in the form of soup without taking the khinkalinka out of the container, or in a separate bowl. It is the initial cutting of the dough that distinguishes such a thin khinkal from other varieties.

Khinkal from cornmeal

This dish is perfect for feeding a large group of guests. Men will especially appreciate it, because it is very tasty and nutritious.

Ingredients for 12 servings:

Cornmeal - 8 cups;
Sour cream - a bank;
Any meat - 2 kg;
Semolina (Mistral) - a glass;
Garlic - 10 cloves;
Soda - a small spoon;
Salt - a large spoon;
Adjika.

The cooking scheme is as follows:

Boil any meat, cut into large pieces;
Sift cornmeal and add semolina to it. This will make the dough very fluffy and soft. Add soda, salt;
Pour boiling water over the flour and mix with a spoon, the dough mass should be elastic. Roll a "sausage" out of it;
Tear off pieces and sculpt small circles in the form of coins, pressing down a little on one side;
Take out the meat and cook our preparations in the broth. Remove them as soon as they pop up;
Prepare the sauce of sour cream and garlic, as in the previous recipe.

Serve tasty and satisfying corn khinkal on a large platter with tomato, garlic or spicy sauce.

Video: Dagestan khinkal recipe in the form of roses

Not khinkali, but khinkal! A dish of Dagestan cuisine "Avar khinkal" does not have such wide popularity as khinkali. However, in his homeland he is revered and valued above all others. The taste of the most delicate khinky (cakes made from kefir dough) determines the ability of the future wife to housekeeping.

The meat component of khinkal is veal, lamb or chicken (as in our case). The dish is prepared in three stages: broth, dough, serving.

The ingredients for the dough include: fresh kefir, wheat flour, baking soda and salt. You will also need chicken breast, a bunch of parsley along with stalks, garlic and tomato sauce - for serving.

Dough! Flour is poured into a bowl. Salt and baking soda also go there.

Kefir for making khinkok will need warm. Add it to the flour bowl and knead the dough.

Khinkalny dough should turn out a little softer than dumplings.

We close the bowl with a plate for 30-45 minutes so that the dough reaches readiness.

Chicken for khinkal is boiled with parsley roots in salt water. The resulting broth is not poured out, but served as desired along with the main course.