How to cook Dagestan khinkal, recipe with chicken

10 servings

1 hour 20 minutes

189 kcal

5/5 (1)

Although Dagestan khinkal is similar to Georgian khinkali, these are completely different dishes, each of which has its own recipe and cooking technology. Khinkal is pieces of dough (khinkalina) cooked in meat broth.

They are served with the same broth, as well as meat and sauce. The dish turns out very tasty, satisfying and satiates for a long time. In my step-by-step recipe with photos, I will tell you how to prepare real Dagestan khinkals with beef, lamb or chicken, and you will also learn how Dagestan khinkal differs from other types of this dish, such as Lezgin.

Lezgin khinkal recipe

This khinkal is a variety of Dagestan khinkal. Its distinctive feature is that the dough is cut into small squares.

Kitchen appliances and equipment: knife; pot; cutting board; Bowl; pan; rolling pin; skimmer; bowls.

Ingredients

Tips for choosing ingredients

• Khinkal is cooked in beef or lamb broth. There are also options for preparing this dish with chicken.
• Choose meat from a young animal or poultry - the dish will cook faster and will not have a specific smell and taste (this is especially true for lamb).

Step-by-step preparation

1. We wash the meat (a kilogram of lamb or beef), dry it with a paper towel and remove films and tendons. Cut it into portions weighing 40-70 grams.

2. Place the meat in a saucepan, add 4 liters of water, bring to a boil and cook, skimming off the foam with a slotted spoon, for about an hour.

3. At the end of cooking, salt the broth and add pepper to taste.
4. Sift half a kilogram of flour into a bowl. Add an egg and a little salt.

5. Pour in 250 ml of water and knead the stiff dough. You may need a little more or less liquid, add it gradually and rely on the consistency of the dough. Leave the dough for 5-10 minutes for the gluten to swell. The dough will become more elastic and “easy to work with.”

6. Roll out the dough into a layer about two millimeters thick. While rolling out, sprinkle the dough with a little flour.

7. Cut it into squares measuring 2*2 centimeters.
8. Remove the meat from the broth and cut it into small pieces.

9. Boil the dough pieces in the broth for 2-3 minutes.

10. For the sauce, fry tomatoes (5 pcs) in oil. First you need to peel them (this will be easier to do if you cut the skin crosswise on top and scald the tomatoes), then chop them with a knife or using a blender. Pour half a glass of meat broth into the tomatoes and fry them for a few more minutes.

11. Transfer the tomatoes to a bowl and add 5-6 cloves of garlic, peeled and chopped. Salt and pepper the sauce to taste, add some finely chopped herbs to it and mix.

12. Remove the finished pieces of dough from the broth with a slotted spoon and place on plates. On top we put pieces of chopped meat, a few spoons of tomato-garlic sauce and sour cream. Serve the broth separately in bowls. It can be sprinkled with a small amount of chopped herbs. Bon appetit!

Recipe video

Cooking khinkal is not at all difficult, especially if you learn all the secrets and subtleties of its preparation by watching this video.

Cooking recommendations

• Add seasonings to the broth and sauce to your taste - suneli hops, ground coriander, hot or allspice. You can use ready-made sets of spices and seasonings.
• To make the broth more aromatic, add 1-2 small onions and peeled carrots to it when cooking.
• For preparing the sauce, fresh tomatoes can be replaced with canned tomatoes in their own juice. Or replace them with 1.5-2 glasses of tomato juice.

Khinkal made from corn flour

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

Ingredients for 12 servings:

• Corn flour - 8 cups;
• Sour cream - jar;
• Any meat – 2 kg;
• Semolina (Mistral) – glass;
• Garlic – 10 cloves;
• Soda - a small spoon;
• Salt - a large spoon;
• Adjika.

The cooking scheme is as follows:

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

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

Recipe for simple khinkal with chicken

Cooking time: 1 hour 20 minutes. Number of servings: 6-8. Calorie content: 171 kcal. Kitchen appliances and equipment: knife; a saucepan with a thick bottom (cauldron); cutting board; 2 bowls; rolling pin

Ingredients

Step-by-step preparation

1. Pour 700 grams of sifted flour into a bowl.

2. Add one egg.

3. Add half a teaspoon of salt. Pour in 320 milliliters of water. Knead soft, elastic dough.

4. Leave the dough for 20-30 minutes for the gluten to swell. To do this, place it in a bowl and cover with a lid or towel.
5. Wash the chicken, dry it and cut it into pieces. Separate the chicken fillet from the skin and bones.

6. Pour vegetable oil into a thick-bottomed pan (cauldron). Fry chicken pieces (except fillet) on it.

7. Add half a kilogram of peeled and diced potatoes. Salt and pepper to taste. Pour in 2 liters of water. It should cover the meat and potatoes.

8. Cover the pan (cauldron) with a lid and cook the potatoes and chicken for 20 minutes.
9. Finely chop the chicken fillet. Add to it the onion cut into quarters and a bunch of chopped cilantro. Sprinkle the minced meat with salt and pepper and mix everything thoroughly.
   Read also:  Potatoes with meat in a cauldron - recipes for cooking on the stove, over a fire and in the oven
10. Roll out the dough into a large thin layer. Its thickness should not be more than 2-3 millimeters.

11. Grease the dough with a small amount of vegetable oil.

12. Spread a thin layer of filling over the entire layer.

13. Roll the dough into a roll.

14. Using a sharp knife, cut the khinkal into portioned pieces about 4-5 centimeters wide.

15. Place the khinkal pieces in a saucepan, on top of the potatoes (before this, they should have already boiled with the chicken for 20 minutes).

16. Cover the pan with a lid and cook the khinkal over low heat for another 30 minutes.
17. Place the finished dish on plates and serve. You can put the khinkal and chicken and potatoes on different plates, or you can serve it all together. When serving, for a more appetizing appearance, sprinkle the dish with chopped cilantro or parsley. Serve tomato sauce or sour cream separately.

Recipe video

It will be much easier to prepare Dagestan khinkal with chicken according to this recipe if you watch this video before cooking. Pay special attention to the consistency of the dough and the formation of the khinkal.

How to serve khinkal

Meat, cut into portions, is served in a large common plate. Boiled flatbreads are in another plate. The sauce is served in separate gravy boats.

Each eater is poured with broth into a bowl and served with a snack plate on which meat, boiled khinkal and sauce are placed. The flatbread is dipped in sauce, eaten with meat and washed down with broth.

Other cooking options

I would like to recommend you another very tasty dish that we simply adore as a family. These are manti with meat. They can also be cooked with minced meat. I often cook this dish in a double boiler. I also always have several bags of frozen khinkali in my refrigerator, which I very quickly boil for lunch if necessary.

If you, like me, love dishes that combine meat and dough, share their recipes in the comments to this article. I will also be grateful for additions, clarifications and your variations of dishes according to my recipes. Have a great week and always have a good mood!

Types of Dagestan khinkali

In Dagestan, each nation has its own recipe for the national Dagestan khinkal - Kumyk, Lak, Dargin. Lak and Kumyk khinkal are prepared using unleavened dough: salt, water, egg, Dargin khinkal is prepared with yeast, using yeast dough and wrapping it in a roll. Avarsky is prepared with kefir or sour milk with soda. The recipe for Avar khinkal is one of the most complex of all other types of Dagestan khinkal; its difficulty lies in cooking it correctly and pulling it out in time.

Photo reviews according to the recipe

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Dough: kefir (whey), salt, flour, optional vegetable oil and chicken egg. And obligatory SODA. Overcooked khinkal turns dark and is not tasty. Therefore, the main thing is to remove it in time with a slotted spoon and pierce it immediately. The dough in the crack should have a porous structure

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