This dish came to us from Dagestan. Excellent, very tasty, hearty dish. Sometimes it is confused with khinkali, but in fact, the only thing in common between them is that both these dishes are prepared from flour. What do you usually start cooking if the guests are on the way? In Dagestan, the guests are greeted with Avark Khinkal. Ability and knowledge of how to cook Avar hinkal, adds a fat plus to the reputation of the Dagestan girl.
- Avar hinkal is a plump, porous, lush, boiled pieces of dough that are served with boiled meat (lamb or chicken), broth and sauce;
- So that the boiled puffs remain puffs, not flat blue cakes, boil no more than 10 pieces of dough at a time, and immediately pierce them two or three times with a toothpick;
- Kefir for cooking khinkala take only fresh;
- The puff is considered ready when a white foam appears on the surface of the water, and if there is a crack in the inside, there is no dough.
The recipe for Avar khinkala
- lamb or chicken;
- Greens (coriander, dill);
- Onion - 1 piece;
- Salt, pepper - to taste.
- For the test:
- Flour - 0,5 kg;
- Kefir - 0,5 l;
- Soda - 1/4 tsp.
- Salt - to taste.
- Tomatoes - 0,5 kg;
- Butter - 50 g;
- Garlic - 2 cloves.
About how to cook Avar hinkal, it is writtena lot, but not all he does it. The main reason in the test. Dough, despite the simplicity of cooking, very capricious. Here and the freshness of the products plays a role, and the chef's mood, and speed.
So, how to make Avar Hinkal?
First boil the meat. The amount of meat is calculated based on the number of eaters. Usually, the more meat, the better: and everyone will get it, and the broth will be rich and tasty. In the water with meat, as it boils, add the stalks of greens (the leaves will be useful in the future), a whole onion, salt to taste, and at the end of cooking pepper.
Mix the dough for the hinkala itself: in flour with soda and salt we begin to pour kefir, and knead a steep dough. The amount of flour is given approximately. You need to knead as much flour as "take" the dough. Now the bun is supposed to have a little rest, and we start preparing the sauce.
We chop the tomatoes in mashed potatoes. We warm up, as it should, butter and fry tomato puree with salt and spices on it, until the mass is doubled. Then add chopped leaves of greenery (so they are useful). In the sauce bowl, put pressed garlic, pour the sauce and add a couple of spoonfuls of cold water.
Meat is already cooked, we pull it out. Now on this broth we will cook hinkhala.
Dough rolled into a layer about a centimeter thick and cut into diamonds with a side of about 3 cm. Cook in boiling
Avar hinkal, the recipe of which we have described to you,usually eaten hot. Dipped pyschki in sauce, washed down with broth and seized with meat, but what is interesting about this dish is that it is not less tasty the next day. You can fry the pies, and eat with sour cream and garlic.
Preparation Avar hinkala will be a test for any hostess for culinary skills, but if this dish you get, it will become one of your favorites.
If you like dishes like Avar khinkala, then prepare houses for dumplings, or Italian gnocchi. Bon Appetit!