Avar khinkal. Recipe for cooking with kefir, whey, yeast with dried meat, sausage, chicken, herbs

Rules for preparing Avar khinkal

In order to prepare traditional khinkal, you need to allocate enough time. If you have certain skills, it can be done in an hour (not counting the time of cooking the meat). It is prepared slowly so as not to miss anything either in preparing the dough or in serving it to the table. Let's look at the basic rules for preparing khinkal:

1. The meat for Avar khinkal is mainly beef, lamb or horse meat. It is chosen so that it produces a good rich broth and something to eat. That is, they take both meat on the bones (brisket, ribs) and pulp. The meat should be well cooked. This will require at least 2 hours.
2. For the khinkalins themselves, the dough is made with kefir or any other fermented milk product and egg. Add soda to make the dough airy and salt.
3. The thickness of the rolled out dough is 0.7-1 cm. In the broth it will increase in volume and the thickness will be approximately 1.5-2 cm.
4. The shape of the Avar khinkal should be diamond-shaped, square or rectangular. Sometimes khinkalins are cut with a figured knife. The size of one side is approximately 4-5 cm.
5. Khinkal is not cooked in water, but in boiling broth from which the meat has already been removed.
6. The cooking time is 3 minutes from the moment the broth boils after the pieces of dough have been thrown in.
7. While waiting for the time when you can get khinkalins, you need to arm yourself with a slotted spoon and a toothpick. Use a toothpick to pierce each piece of dough at least once. If this is not done, the dough will turn blue.
8. The same thing will happen if you overcook khinkal.
9. Avar “dumplings” are placed in a heap on a large dish.
10. The broth should be placed in bowls nearby.
11. Pieces of meat are placed on separate trays or placed directly on the khinkal.
12. Avar khinkal can be served with two types of sauce: sour cream and tomato.

Other recipes

Avar khinkal is often prepared with whey, with beef, lamb, chicken and other equally popular ingredients.

On serum

To prepare Avar khinkal using whey, you will need the following components:

• 500 g flour;
• 1 tsp. table salt;
• 1 tbsp. water;
• 1 tbsp. l. baking soda;
• 2 tbsp. l. acid whey.

Step-by-step cooking instructions:

1. First you need to prepare the dough. To do this, pour water into a bowl, add whey, add baking soda with table salt and flour. All ingredients must be thoroughly mixed first with a spoon, then knead the dough with your hands for 3 - 5 minutes. The finished dough should be left in a bowl, covered with a towel and left to rest for 1 - 2 hours.
2. Now you should sprinkle the table with flour, lay out the dough and roll it into a round cake about 1 cm thick. While rolling out the dough, you need to add a little flour so that the dough does not stick to the table.

3. The resulting cake will need to be cut into strips of the same size, and then cut each strip into squares.
4. Then you need to pour 2 liters of hot water into the pan, add a small amount of table salt and bring the water to a boil. When the water starts to boil, you will need to put 6 - 7 khinkals into it, stir and cook until tender over medium heat, without covering the pan with a lid.
5. You can check the readiness of the khinkali by taking one out onto a plate and cutting it into 2 parts. If the structure of the dough inside is porous, then the khinkali are ready. If the dough stretches, khinkali need to be cooked for a few more minutes. The finished dish must be removed from the pan using a slotted spoon, placed on a plate and pierced each khinkal with a fork to release excess air.

The finished dish should be served along with garlic sauce and meat broth. You can make the whey in this recipe yourself. To do this, you need to take sour milk, heat it over a fire and separate it from the cottage cheese.

With Chiken

To prepare khinkal with chicken, you should prepare the following ingredients:

• 500 g chicken fillet;
• 200 ml kefir;
• 400 g flour;
• 2 tsp. table salt;
• 1 tsp. baking soda.

Avar khinkal, the recipe of which is supplemented with chicken, is prepared as follows:

1. First you need to rinse the chicken fillet and dry it with paper towels. Next, you will need to pour 2.5 liters of water into the pan, add 1 tsp. table salt and place chicken meat in it. The chicken needs to be cooked for about 40 minutes. The finished meat must be removed from the pan and cut into equal small pieces.

2. Now you should sift the flour through a sieve into a deep bowl, add the remaining table salt and baking soda to it and thoroughly mix the dry ingredients until smooth.
3. Then you need to warm the kefir to room temperature, pour it into a bowl with the dry ingredients and mix the ingredients first with a spoon, and then knead the dough for 5 minutes. The resulting dough should be covered with plastic wrap or a towel and left in this form for 30 - 45 minutes.
4. Next, sprinkle the work surface with a small amount of flour, lay out the dough and roll it into a circle 1 - 1.5 cm thick. The resulting workpiece should be cut into small squares or diamonds of the same size.

5. Now you need to bring the broth left over from cooking the chicken to a boil, place the pieces in it and cook them for 7 minutes. from the moment the khinkali pop up.
6. Ready-made khinkali should be removed from the pan using a slotted spoon, pierced each with a fork to release excess air, move them to a plate and place pieces of boiled chicken on top.

The finished dish should be served hot along with chicken broth in a separate container.

Yeast with dried meat

To prepare a yeast-based dish with dried meat, the following ingredients are required:

• 500 g dried meat;
• 1 kg flour;
• 0.5 tbsp. l. dry yeast;
• 2 tbsp. l. sunflower oil;
• 2 tbsp. milk;
• 500 g potatoes;
• 5 cloves of garlic;
• 0.5 tbsp. sour cream.
• 2 tbsp. l. mayonnaise;
• 1 tsp. table salt;
• 0.5 tsp. chopped pepper.

Detailed cooking instructions:

1. First, you need to place the dried meat in a bowl, fill it with cold water and leave it like that for 20 minutes. Now the soaked meat should be placed in a pan, pour in water and put on the stove. The meat will need to be cooked over low heat until cooked for 25 - 35 minutes from the moment the water boils. Remove the finished meat from the pan, place it on a plate and cut into medium pieces.
2. Next, wash the potatoes under running water, peel them using a vegetable peeler, cut each into 2 parts and place in the broth in which the meat was cooked. Potatoes need to be cooked until tender for 10 - 15 minutes.
3. Now you should sift the flour through a sieve into a deep container, add table salt and dry yeast to it and thoroughly mix all the ingredients until smooth. You also need to add milk, pre-warmed to room temperature, and sunflower oil to the dry ingredients. Mix the contents of the container well and knead the dough with your hands for 3 - 4 minutes. The finished dough should be covered with a damp towel or plastic wrap and put in a warm place for 60 - 75 minutes.

4. Then you will need to prepare the sauce. To do this, you need to peel the garlic, press it through a press into a small container, add sour cream and mayonnaise, add a small amount of table salt and crushed pepper and mix all the ingredients thoroughly until smooth.
5. Next, you will need to sprinkle the table with flour, place the dough on it and roll out the workpiece into a layer 5 - 8 mm thick. The dough layer should be cut into identical rhombuses or squares with a side of 3–4 cm.
6. Afterwards, the broth in which the meat and potatoes were cooked must be strained using gauze, put on fire and wait until it boils. When the broth begins to boil, you need to lower the dough pieces into it and cook over medium heat for 5 - 7 minutes.
7. The finished khinkali need to be removed from the pan with a slotted spoon, placed on a plate and pierced each with a toothpick or fork. Place the boiled potatoes and meat on a separate plate and serve the dish along with garlic and sour cream sauce.

Sausage

To prepare Avar khinkal with sausage, you need the following set of ingredients:

• 1 kg flour;
• 500 ml whey;
• 800 g Avar dried sausage;
• 1 egg;
• 2 tbsp. l. sunflower oil;
• 1 tsp. baking soda;
• 1 tsp. table salt;
• 500 g potatoes;
• 4 tomatoes;
• 2 cloves of garlic.

Avar khinkal, the recipe for which is supplemented with sausage, is prepared as follows:

1. First, fill the pan with water, put the dried sausage in it and put it on medium heat. Avar sausage should be cooked for 80 – 90 minutes. When the sausage is ready, remove it from the pan, place it on a plate and cut into medium portions.
2. Now you need to wash the potatoes.

3. Peel it with a vegetable peeler, cut it into 2 equal parts and add it to the broth in which the sausage was cooked. Potatoes should also be cooked until tender for 10 to 15 minutes. from the moment the broth boils.
4. Next, you need to sift the flour into a bowl, break an egg into it, add baking soda and table salt and pour in the whey and sunflower oil. All ingredients will need to be mixed first with a spoon, and then kneaded into a homogeneous dough with your hands. The finished dough should be placed in a bowl, covered with plastic wrap or a towel and left in this form for 20 - 30 minutes.
5. Then you need to prepare the sauce. To do this, you need to make 2 crosswise cuts on top of the tomatoes, pour boiling water over them, then pour cold water on them and remove the skin, pulling it at the places of the cuts. Prepared tomatoes should be crushed using a potato masher or grated with a fine grater. Now you need to peel the garlic and press it through a press to the tomatoes. You should also add crushed pepper and table salt to the mixture and mix all the ingredients thoroughly.
6. Afterwards, you will need to sprinkle the table with flour, lay out the finished dough and roll it into a round cake using a rolling pin. The thickness of the cake should not exceed 1 cm.
7. The rolled out dough must be cut into equal squares or rhombuses with a side of 3–4 cm.
8. Next, the workpiece must be placed in boiling broth and cooked for 8 - 10 minutes. You can check readiness by taking one piece out onto a plate and cutting it into 2 parts. The dough inside should have a porous structure.
9. Place the finished khinkali on a plate and pierce each one with a wooden skewer or the tip of a knife.

Ready-made khinkali should be served along with chopped sausage, boiled potatoes and broth in separate plates. You should also serve tomato sauce in a separate container.

With greens

There will be enough ingredients to prepare 10 servings of the dish:

Avar khinkal, recipe with herbs.

Avar khinkal, the recipe for which is supplemented with herbs, is prepared as follows:

1. First you need to peel the onion and 2 cloves of garlic, cut the meat into 2 equal parts, place everything in a pan and add water, also add peppercorns, bay leaves and add table salt to the pan. Now you need to put the pan on medium heat, bring to a boil and cook the meat for 40 - 50 minutes, constantly removing the foam that forms. The finished meat must be removed from the pan and wrapped in foil to maintain temperature.
2. Next you need to prepare the dough. To do this, you will need to sift the flour into a deep bowl, add baking soda and table salt to it and mix the dry ingredients until smooth. Now you need to pour kefir into a bowl and knead the thick dough for 3 - 4 minutes. The finished dough will need to be covered with plastic wrap or a towel and left in this form for 30 minutes.
3. Afterwards you need to make the sauce. To do this, pour sour cream into a small container, press peeled garlic cloves through a press, finely chop the herbs and add to the sour cream.

4. All ingredients should be mixed until smooth, covered with cling film and placed in the refrigerator.
5. Now you need to sprinkle the table with flour, place the finished dough on it and roll it out with a rolling pin into a layer 5 - 6 mm thick. The rolled out dough should be cut into small squares of the same size.
6. Afterwards, you will need to strain the broth in which the meat was cooked into another pan through cheesecloth, send it to medium heat and bring to a boil. When the broth begins to boil, place the dough pieces into it and cook them for about 4 - 6 minutes. The finished khinkali should be placed on a plate and several punctures should be made on each with a wooden skewer.
7. Afterwards you will need to remove the foil from the meat and cut it into small pieces.

Avar khinkal should be served by placing it on a flat plate with pieces of meat and pouring a small amount of sauce on it. In small bowls you need to serve broth and sour cream sauce. The dish can be decorated by placing whole parsley leaves on the dough with meat.

With cornmeal

There are enough ingredients to prepare 12 servings of the dish.

Required components:

• 8 tbsp. corn flour;
• 2 kg of meat;
• 1 tbsp. semolina;
• 1 can of sour cream;
• 10 garlic cloves;
• 1 tbsp. l. table salt;
• 1 tsp. soda;
• adjika to taste.

Main stages of preparation:

1. First you need to rinse the meat, peel it, chop it coarsely, place it in a saucepan, add water and cook for 2 hours after the water boils, removing the resulting foam.

2. Next, you need to pour the flour into the container through a sieve, add semolina, soda and salt to it and mix well.
3. Then you need to pour boiling water into the mass and mix again. The dough should come out elastic. Afterwards, the dough needs to be rolled into a thick strip, divided into pieces of the same size and placed in meat broth, removing the meat from there. The dough pieces should be cooked in the broth until they float to the surface, and then placed on a plate.
4. The finished pieces of dough should be served to the table along with broth and meat, decorated at your discretion.

With lamb and matsoni

To prepare the dish you will need the following ingredients:

• 1 kg lamb on the bone;
• 1 kg flour;
• 2 laurel leaves;
• 4 large tomatoes;
• 4 tbsp. l. sour cream;
• 8 garlic cloves;
• 2 tbsp. matsoni;
• 2 eggs;
• 2 tsp. soda;
• 0.5 tsp table salt.

Avar khinkal, the recipe for which is supplemented with lamb and matsoni, is prepared according to the following scheme:

1. First, you need to place the meat in a large saucepan, pour 2 liters of water into it, turn on the stove and wait until the water boils. After boiling, you will need to remove the foam from the broth with a slotted spoon, add salt, 2 bay leaves and reduce the heat to low.
2. Then cover the pan with a lid and cook the broth for about 2 hours. While it is cooking, you can prepare the sauce. To do this, you need to pour oil into a frying pan, heat it, wash the tomatoes, chop them using a grater, place them in the frying pan and fry until the juice evaporates.

3. Add table salt to the thickened tomatoes, remove them from the heat and place them in a bowl. Then pass 4 cloves of garlic through a press, add it to the tomato mixture and mix evenly.
4. Then you need to take another plate, push the remaining garlic into it, add sour cream and mix thoroughly to make a garlic-sour cream sauce.
5. Now you can pour the matsoni into a deep container, add salt, soda, break the eggs and mix everything well. Sift the flour into the resulting mixture using a sieve and knead the dough.
6. Then you need to cover the container with plastic wrap and leave for about 15 minutes. Afterwards, you need to knead the dough again and leave it to brew for 15 minutes again. Then you need to put the dough on a table sprinkled with flour, roll it out with a rolling pin into a layer whose thickness is 1 cm, and cut into square pieces measuring 3x3 cm.
7. The boiled meat must be removed from the pan, put into a plate, boil the broth, and then put pieces of dough into it one at a time and cook, covered, for 4 minutes.
8. The finished khinkali need to be removed from the broth with a slotted spoon and pierced with a toothpick, which will make them fluffy. They must be transferred to a deep plate. Place the chopped meat in another container, pour the sauces into gravy boats, pour the broth into a deep bowl and serve it all.

Avar khinkal can be prepared according to the recipe from horse meat. When choosing meat for a dish, you need to pay attention to its appearance. It should be uniform and bright. The meat smell should not be unpleasant. Young good meat has fatty white layers. For the sauce, you need to take ripe tomatoes without blemishes, with elasticity and a shiny surface. Also, suitable fruits have a characteristic odor near the stalk.

Recipe for Avar khinkal

Components:

• flour - 4-5 glasses;
• kefir - 0.5 liters;
• egg - 1-2 pieces;
• soda - 1 teaspoon;
• salt - 1 teaspoon..

Preparation:

1. To prepare Avar khinkal, only premium or first grade flour with a high percentage of gluten is used. The flour must be sifted to saturate it with oxygen and remove excess dust and small particles of debris.
2. Kefir for khinkal is taken only of good quality, not expired. Contrary to the popular belief that you can put everything in the dough and it won’t be noticeable, low-quality products will ruin the entire dish. Kefir needs to be mixed with egg.
3. Next, add baking soda and salt to the mixture. Mix everything thoroughly.
4. Gradually add flour in small portions to the liquid mixture of kefir and eggs. Everything is immediately mixed as a new portion is added. Add as much flour as the dough can “take.”
5. As soon as the mass becomes so thick that you can put it on the table, you need to dust the table with flour and put in the resulting dough.
6. It must be kneaded thoroughly with your hands on the table. The finished dough should resemble an earlobe: be just as soft and elastic.
7. Now the dough should “rest” for about 30-60 minutes. It must be placed in the refrigerator or in some cool place, for example, on a windowsill. To ensure that the dough remains as soft and does not dry out, it is covered with a towel, film or placed in a bag.
8. During this time, the dough will improve its quality. The gluten will swell and it will become more elastic.
9. The resulting dough is rolled out into a layer no more than a centimeter thick. At this time, the meat should be cooked and the broth should be put on the fire to prepare khinkal.
10. The rolled out dough needs to be cut into strips approximately 4-5 cm wide. And then across to make diamonds or squares.
11. The resulting pieces of dough are transferred to a tray and placed one by one in boiling salted broth.
12. As soon as the broth boils again, you need to time it for 3 minutes, after which the khinkal must be removed and immediately pierced with a toothpick. Once is enough.
13. The finished Avar khinkal is laid out in a heap on a large plate. It is served with meat, broth and special sauce.

White sauce for khinkal

Meat and broth are served with Avar khinkal. But some people prefer to eat khinkal only with sauce. White sauce is prepared with sour cream. It must be of good quality and high fat content. It is best to take village or farm sour cream. It is not recommended to prepare this sauce in advance, otherwise the garlic will acquire an unpleasant aftertaste.

Components:

• sour cream - 350-400 ml;
• garlic - 2-3 cloves;
• salt.

Preparation:

1. Grind the garlic in a mortar and salt. The salt helps to scratch the garlic like a grater.
2. Mix sour cream and garlic with salt. Pour into a bowl.

Tomato sauce for Avar khinkal

Tomato sauce is made from fresh tomatoes and garlic. Depending on the time of year, it can be made from winter preparations, tomato paste, or tomatoes in their own juice.

Components:

• fresh tomatoes - 3 pieces;
• garlic - 3 cloves;
• black pepper;
• salt.

Preparation:

1. Fresh tomatoes need to be cut into 2 halves and the stem removed. Grate the tomatoes so that the skin remains in your hand.
2. If this method does not work, then you need to peel the tomatoes by piercing them in several places and putting them in boiling water for 5 seconds. Grind the peeled tomatoes using a blender.
3. Place the puree prepared using one of the methods over low heat.
4. Grind the garlic with salt and place in a cup.
5. Pour chopped garlic over boiled tomato puree, pepper and let steep for 10 minutes.
6. Pour into a bowl.

Video:

How to serve khinkal

Avar khinkal, the most common recipe for cooking with kefir, should be served as soon as all parts of the dish are ready. Serving a dish can be shared or portioned, but its principles are the same. You need to remove the boiled dough from the boiling broth and pierce each piece over the entire surface several times (with a fork or toothpick). This is necessary to avoid swelling.

Next, place the hot pieces on a serving platter or divide into portioned plates, place the chopped meat and other vegetables from the broth on top (if they have been added), sprinkle with herbs, and if desired, you can add a paste of fried and chopped walnuts. Be sure to serve khinkal along with the sauce in a separate gravy boat. It is also advisable (but not necessary) to place hot, strained broth in portioned bowls on the table.

To make paste from walnuts, you need to fry them in a frying pan without oil, then peel them and grind them in a mortar or grind them in a coffee grinder. This supplement can be prepared in advance and stored in the refrigerator.

As a rule, sour cream or tomato sauce is served along with khinkal:

Each sauce gives khinkal a special taste, so you should decide on its choice before starting to prepare the dish. Regardless of the recipe, it should have a thick texture that is easy for dipping dough and meat.

In the traditional way, Avar khinkal is eaten without cutlery. You need to take a piece of dough with your hands, dip it in the sauce and put it in your mouth, wash it down with broth. After this, the same should be done with a piece of meat. Next, you need to alternate all the components of the dish, dipping them in the sauce and washing down with broth.

Cooking tips and tricks

Avar khinkal is a dish that is prepared in Dagestan both on weekdays and on holidays. Every girl should be able to cook this dish deliciously. There are families in which even today the bride prepares khinkal with her own hands at the wedding to prove her culinary skills.

• To prepare khinkal, you can use not only beef; lamb or pork is also suitable.
• To make the cakes airy, sift the flour before kneading the dough.
• It is necessary that the cakes remain plump even after cooking . To do this, pierce each khinkal with a toothpick immediately after removing it from the broth.
• The Avars say that the finished khinkal bounces on a slotted spoon like a ball.
• It is very important not to overcook the tortillas . This is one of those dishes, when preparing which the housewife strictly monitors the time: the average cooking time is 3-4 minutes.
• Traditionally, khinkal is served with sour cream sauce , which is very simple to prepare. Sour cream is mixed with chopped garlic. In Dagestan, it is customary to grind garlic in a mortar.
• It is easier to form cakes by rolling out the dough with a rolling pin into a large layer. And then cut out diamond-shaped khinkali from it.
• For taste, you can add whole carrots, onions, parsley and/or celery roots to the broth . The cooked vegetables are removed from the finished broth.
• In some families, the broth is served with boiled potatoes.
• A dish similar to khinkal from the Turkic peoples, beshbarmak, will delight lovers of meat and homemade noodles.
• If you liked this Dagestan dish, but still decided to study the national cuisine of Georgia, check out the khinkali recipe and be sure to cook khinkali in Georgian style, and share with us a photo of your masterpiece. This tasty dish will satisfy your hunger well and quickly saturate your body with energy.
• Don't miss Tatar cuisine either. Azu from various types of meat is not only nutritious, but also healthy. Traditional beef azu will give you the opportunity to feel the taste of national Tatar cuisine, pork azu is tender but very satisfying, and turkey azu is suitable as a dietary food.

How long does it take to cook Avar khinkal?

The cooking time for khinkal depends on the size and thickness of the pieces, but on average the heat treatment lasts about five minutes. In order for the cakes to turn out fluffy and not stick together into one big lump during cooking, you need to prepare them as follows: put the broth on the fire and wait until it boils, only then put the dough pieces into it one at a time. The cooking time should begin counting from the moment the broth boils again.

Before removing the tortillas from the broth, you should first check their readiness. To do this, you need to use a slotted spoon to take out one khinkal and break it - there should be no raw dough inside.

How to cook Avar khinkal with yeast

If kefir, matsoni or fermented baked milk is not available, then you can prepare khinkal based on milk, but using yeast. The recipe is not traditional for Caucasian cuisine, but it is very popular among housewives due to its ease of preparation. The dish turns out tasty and aromatic, and its calorie content does not exceed 200 kcal per 100 grams of product.

Ingredients:

• one kilogram of beef;
• one kilogram of flour;
• ½ tablespoon dry yeast;
• two tablespoons of vegetable oil;
• two glasses of milk;
• half a kilogram of potatoes;
• five cloves of garlic;
• ½ cup sour cream;
• two tablespoons of mayonnaise;
• salt and pepper - to taste.

Step-by-step cooking recipe:

Boil the meat in salted water until fully cooked (cooking time - two hours). 30-40 minutes before the end of cooking, add potatoes (peeled, of course) to the broth.

Sift the flour into a bowl, add yeast and salt to it, stir, then pour warm milk and butter into the mixture. Knead a homogeneous dough, cover it with a lid and leave in a warm place for an hour.

While the dough is rising, prepare the sauce. Whisk the sour cream, mix it with mayonnaise (you can use “light” mayonnaise, the fat content of which does not exceed 30%) and grated garlic, add salt. A more interesting taste of the sauce can be obtained by adding your favorite aromatic herbs to it.

Sprinkle the work surface with flour, place the dough on it and roll it out into a layer 3-5 mm thick. Cut the workpiece into squares or diamonds of 3-4 cm.

Strain the broth in which the meat and potatoes were cooked through cheesecloth, then put it on the fire and bring to a boil. Boil the dough pieces in it (cooking time - 5-6 minutes). Remove the fluffy cakes from the broth, pierce each with a fork or wooden skewer so that the dish does not settle.

Place the potatoes, meat (after cutting it into pieces) and tortillas on a large flat plate. Serve khinkal hot with sour cream and garlic sauce.

Trick: you can prepare khinkal according to this recipe in a slow cooker, while simultaneously cooking potatoes and meat, as well as the flatbreads themselves (steamed). As you might guess, using this kitchen appliance greatly saves time in preparing this particular dish.

All you need to do is knead the yeast dough, make small cakes from the product, and while cooking the meat and potatoes in the multicooker bowl, place a container with the cakes on top and steam them for no more than five minutes. The downside of the recipe is that the cakes need to be cooked in several batches, because all the preparations cannot be placed in a steam container.