Avar khinkal in mineral water recipe. How to properly cook Avar khinkal.

Greetings, dear blog readers. Today I want to please you with a recipe for one of the most common and famous dishes of Caucasian cuisine. As you already understood, this is khinkal

. I have heard so many interesting legends and traditions about my favorite khinkal that this circumstance only fuels my interest in it.

For example, one of the traditions says that a young bride on her wedding night should prepare khinkal for all the groom’s friends. If everyone likes the prepared dish, it means that the young people will have a long and happy life. They say that some seriously “force” their wives to cook khinkal on their wedding night.

There are hundreds of jokes circulating among people that once again prove the importance of this dish for. To be more precise, for . Because this is where khinkal

received the widest distribution. By the way, here's an anecdote from Wikipedia:

They sent the Avar to the “Field of Miracles”.

Leonid Yakubovich reads the task: “You see a six-letter word. This is what a person first needs for life. If there is no “this”, then a person simply will not be able to live. I'll give you a hint - there is an "X" in the word.

Here the Avar says: “I’m ready to name the word - this is khinkal. A person cannot live without it.”

And here is the second anecdote that I already told you in the article:

A resident of Dagestan decided to go to a cafe and eat. He comes in, sits down at the table and the waitress comes up: “Hello, what do you want?”

That one: “Khinkal!”

She: “Which one – Dargin, Avar, Lak, Kumyk or Azerbaijani?”

The visitor is furious: “What difference does it make? I won’t talk to him.”

Khinkal - varieties and necessary products

- This is the most popular dish in Russia. After all, it was not for nothing that the waitress from the joke specified which khinkal to bring. I have always been amazed by the simplicity of its preparation. But, believe me, behind the obvious simplicity there is a special ritual, the violation of which will immediately ruin your dish. I know girls who simply cannot cook it. It’s not that they don’t want to, on the contrary, they have a great desire, they study, but it doesn’t work out for them. Sometimes they overcook, sometimes they roll out the dough incorrectly, sometimes they over-salt it.

Why do you think khinkal has gained such popularity? Most likely, due to the ease of preparation and the relative availability of the necessary products. By the way, in no case should you confuse the Dagestan khinkal

with Georgian khinkali. These are completely different dishes. If we talk about varieties of khinkal, there are just a bunch of them. There are as many species as there are peoples. But let’s list the most famous and probably the most delicious (by the way, I haven’t eaten all of them):

• Avar
• Darginsky
• Laksky
• Kumyk
• Lezginsky
• Azerbaijani Khingal (note, exactly KhinGal)
• Chabansky (I’ll tell you below why it’s called that)
• Thin (Derbent)

Of course, there are some similarities in all these dishes, but basically they are completely different. In the future we will tell you about each of them. Subscribe to blog updates to receive all new recipes in your email. By the way, when I was listing the varieties of khinkal, I remembered that it is possible to list the same. Here is a video in which they very coolly connected khinkal with lezginka:

By the way, shepherd khinkal received such an interesting name from the fact that shepherds (shepherds) usually go to the pastures for several days to feed the flock. Of course, the most appetizing, satisfying and easy-to-prepare dish in nature is khinkal

. It is logical that they do not take with them a board and a gurney for rolling out dough. Instead, the dough is rolled into small sausages (you could see this in the video above) and small pieces are torn off, which are thrown into the cauldron.

My wife and I decided to cook thin (Derbent) khinkal, which is most common in the south. Actually, Tabasarans, Lezgins, Azerbaijanis and others living in these places prepare approximately the same thing. I think it’s clear why this khinkal is also called Derbent. If not, then I can clarify: it is considered the unofficial capital of Southern Dagestan.

Let me give you a list of all the necessary products, and then let’s move on to the cooking process itself. By the way, we will cook for 4 people:

• Meat – 400 grams. They use lamb or beef, or you can do both.
• Chicken – for 4 people, half a chicken is often used. In addition to meat, we will also need broth. Although, you can do without chicken. Below I will tell you how this is done. By the way, if you haven’t eaten khinkal cooked with turkey, consider that you haven’t eaten anything. It is with turkey broth that the most delicious and aromatic khinkal is obtained.
• Flour - how much will go. Yes, it is impossible to give here in grams. Just know that you want a stiff dough. Below you will find out why it should be tight.
• Ghee butter – 150 ml
• Water – 120 ml (half a regular 250 ml glass)
• Egg – 1 pc.
• Potatoes – 1 pc. Although, you can do it without potatoes, we just decided to use it because the dish turns out tastier.
• Onion – 1 head

A guide for those who want to learn how to cook Dagestan khinkal

To be honest, it should be noted that people have very different attitudes towards this dish. Of course, the vast majority of guys just adore him. I am one of them, although my wife doesn’t eat it at all. But, I noticed an interesting pattern - all those who try khinkal

, express themselves in excellent tones and epithets. Be that as it may, I think it will not be superfluous for you if you learn how to cook everyone’s favorite dish.

Before asking the question “how to cook Dagestan khinkal?”

, you need to understand that preparing khinkal includes three stages:

1. Preparing and cooking meat
2. Preparation of the “khinkalins” themselves
3. Preparing the sauce (gravy)

I think that my wife (despite the fact that she doesn’t eat khinkal at all) will tell me better than me what goes where and why. Moreover, she has experience, the article is proof of that. So, I give her the floor...

The first stage begins with the fact that we boil the chicken in salted water, then strain the broth (as mentioned above, it will be useful to us) and set our chicken aside. While the chicken is cooking, you need to grind the meat and onions in a meat grinder. Mix them, add salt and get minced meat (see the picture above). Steam the resulting minced meat in a frying pan, adding a small amount of water. Yes, be sure to cover with a lid, otherwise the water may evaporate very quickly.

After the meat has been steamed (it should be almost ready), add about 100 ml of melted butter to the same frying pan and fry over medium heat:

By this time the chicken should already be cooked. You and I, as I wrote above, have strained the broth and are proceeding to the second stage of preparing khinkal. First of all, you need to knead the dough, and it should be “tight” to make cutting easier.

After this, roll out the resulting dough so that it is approximately 2 mm thick. By the way, pay attention to the fact that you need to roll it out with a special long gurney. We call it “ohlov”:

This is where you need the dough to be “tight”, since soft dough is very difficult to cut. If your dough still turns out soft, then it will be enough to wait a little until it dries a little. Yes, before we start cutting, you need to sprinkle the resulting dough with flour:

Khinkal

can be cut into cubes or diamonds. We always cut into cubes, and you choose. After the “khinkalins” are ready, we need to boil the chicken broth. By the way, you can heat the broth in advance so you can immediately start cooking the khinkal. Yes, it doesn't have to be chicken broth. There are people who cook in water, to which they add a little flour and butter in advance. But it’s better to cook it in chicken broth, it’s much tastier and more aromatic.

While the broth is heating, chop the potatoes. Yes, and this is also optional. There are just people who like to experiment. We are one of those people, especially since it tastes better with potatoes.

As soon as the broth boils, first of all, put the chopped potatoes into the pan. After about 5 minutes, when the potatoes are almost ready, put the khinkalina into the pan.

It is very important that our khinkal is not overcooked. In general, it cooks very quickly, about 4-6 minutes. But, it’s better to try khinkalina from time to time to see if it’s ready. While everything is cooking, you need to heat the remaining 50 ml of oil and prepare the sauce (gravy). And here everything depends on your imagination and flight of thoughts. You can cook what you like. For example, you can make tomato sauce, sour cream with garlic, vinegar with garlic, urub (made from sour plum). In this situation, we took the path of least resistance and used squeezed garlic in vinegar:

By this time our khinkal

Already cooked and almost ready. Using a colander-spoon (skimmer), we remove the khinkalins along with the potatoes from the pan and place them on a separate plate for each person. After this, pour warmed oil over the khinkal:

Place the meat on the same plate (do not forget to warm it up, as it may cool down). In principle, this is where the preparation of khinkal

. Broth and chicken are served on the table with it. To make the broth even more flavorful, add a spoonful of butter and meat to it. Yes, and don’t forget about our garlic and vinegar.

Khinkal

You need to eat it right away as it may stick together. Well, how do you like our dish today? Are you drooling? Be sure to try it and write in the comments how it turned out. Let's discuss it together. Yes, I'm wondering how you cook everyone's favorite dish? Maybe you have some secrets of your own?

I end here and remind you that my wife and I will continue to delight you with the most delicious Caucasian dishes. to receive all recipes and new articles to your email (). Yes, and a little news - very soon I will post an interview with a very interesting person on my blog. Believe me, many of you will be pleasantly surprised.

In conclusion, I suggest you watch a funny video about khinkal, which was made by the guys from the KVN team “Makhachkala Tramps”:

Sincerely, Tuta Akhundova and!

About the recipe:

Very tasty))))...mmmmmm...))).

Azerbaijani Khingal. Hangyal is delicious. — step-by-step recipe with photos on Cooking at home

I got this recipe from my grandfather, a real mountain shepherd. A dish for the poor (similar to pilaf), you can feed a lot of people for relatively little money. Try it and fall in love with this dish. All names of the dish: Khangal, khingal, khingel, khingal, khangal, hangel, hengel, giymya-khingal, khinkal, khangyal, Gyimya khingal Xingal, Hengel, Hingel, Xengel, Xəngəl, Yarpaq xəngəli, Xänğäl.

Ingredients

general information

Total cooking time

60 h

Active cooking time

40 hours 0 minutes

Complexity

Easy

Number of servings

1

Kitchen

Azerbaijani

Video recipe

Pour the flour into a bowl, make a hole, add salt (2-3 pinches), add water and start kneading until you get a dense lump of elastic dough. If something doesn't work out for you, knead some more. Too runny? Add flour. Too dry? Add water. Wrap the dough in a bag and place it in the refrigerator for 40 minutes.

Cut the onion into small cubes and place in a frying pan. Pour generously of oil (don’t skimp) and fry over high heat until slightly golden brown (!), do not overcook, otherwise the onion will turn into pebbles.

We make minced meat from a piece of beef. You should not buy ready-made minced meat in the supermarket; it is either half fat or half soy, colored with beets. On our golden onion, place the meat in the form of a pillow, add salt and pepper (2-3 pinches), stir and fry until golden brown.

Let's make the sauce. Grind the garlic (2-3 cloves), in my case I use a grater. If you have a garlic press, use it. If you have neither one nor the other, use a knife. Next, add the garlic to the sour cream, salt and pepper (2-3 pinches), stir. The sauce is ready.

Sprinkle the table with flour. We take our rested dough and begin to roll it into a thin sheet. If you don't have a rolling pin, use a bottle. We cut our resulting leaf into cubes.

Add half a tablespoon of salt to boiling water and add the dough squares. How long to cook? Like dumplings. Once the squares float, 2-3 minutes. Next, drain everything through a colander.

Place sheets of dough in a deep plate, put meat on top, pour sauce over everything and stir. Ready! You can add cilantro if you like it; no other herb will do.

Share the recipe with your friends!

gotovim-doma.ru

Historical information

Azerbaijani folk cuisine is also interesting because it can become evidence of the country’s past. The main fact is the names of the dishes - many of them have Turkic roots. And gourmets can unmistakably detect Iranian notes in them.

The Sasanians, a dynasty of Persian rulers, formed their own Sasanian state in the 3rd-4th centuries. BC e. conquered the lands where modern Azerbaijan is located. Later they founded Iran, which influenced the formation of the culture of the peoples they conquered.

In the 7th century followed by the conquest of the lands by the Arabs, then in the 11th-12th centuries. - Turks and Mongols. Thus, Islam penetrated the country with its influence on the culture, including the dietary rules of the inhabitants.

In the XVI-XVIII centuries. the lands of Azerbaijan again returned to Iran, and then the state broke up into many principalities and khanates.

This allowed the population to create their own cultural traditions. The country's cuisine was already formed independently, depending on regional conditions.

Azerbaijani Khinkal | recipe step by step, photos, reviews

1. Sift premium flour into a bowl. Drive a raw egg into the middle and add a pinch of salt.

2. Pour in half the water, mix it a little with the egg and then knead the dough, adding the remaining water.

3. Knead the dough, which does not stick to the table and hands, and leave it for half an hour, covering it with cellophane.

4. Pour vegetable oil into the frying pan, add 30 g of butter and finely chopped onion.

5. Fry the onion a little, add minced beef.

6. Mix the minced meat with onion, add salt and pepper, and fry for 10 minutes.

7. Next, add fresh tomato cut into small cubes into the pan.

8. Mix everything and fry for another 5-7 minutes.

9. Roll out the dough as thin as possible and cut it into medium-sized squares or diamonds.

10. Boil the dough in salted boiling water for about 5 minutes, stirring.

11. Place the dough pieces on a large flat plate, add the remaining butter, and mix.

12. Place fried minced beef on top of the dough, in the center. Serve Azerbaijani khinkal, sprinkled with grated cheese and chopped parsley. Bon appetit.

buljon.ru

Saj

In Azerbaijan, saj is both a wide cast-iron frying pan and a national dish of the same name. If you order it in a restaurant, they will bring you a wide round heated baking sheet, on which delicious pieces of meat (lamb or chicken), potatoes, and eggplant slices are laid out. All this is covered with a slightly ruddy, appetizing crust. If your grandmother or mother ever cooked fried potatoes with meat for you in a cast iron frying pan, then you should be able to roughly imagine the taste of Azerbaijani saj. Just multiply the gastronomic delight by 10, because this dish is even tastier.

You can bring home modern Azerbaijani saj (this time we are talking about dishes). This practical purchase will not take up much space in your suitcase, and will last for many years.

Khingal in Azerbaijani

Kitchens of the world
13:34 10/16/2015 (updated 13:46 10/29/2015) Get short link

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Azerbaijani khingal is boiled squares of thin dough with fried minced meat and kefir sauce with garlic. This dish is very popular in rainy and cold weather.

BAKU, Oct 16 – Sputnik. There are very popular dishes in the Caucasus - khinkal, khingal and khinkali. The names sound similar, but there is a big difference in the preparation of the dishes.

Azerbaijani khingal is boiled squares of thin dough with fried minced meat. Classically it is served with kefir sauce (matsoni, katyk, sour cream, yogurt) with garlic. This dish is very popular in rainy and cold weather.

To prepare four servings of Azerbaijani-style khingal you will need: 500 grams of flour, 1 egg, 2 onions, 200 ml of water, 2 tablespoons of butter, 2 tablespoons of vegetable oil, 200 grams of kefir, 1 clove of garlic, salt to taste.

Knead a stiff dough from flour, salt, eggs and water (the amount of water may vary).

Divide the dough into several large parts. Sprinkle the table with flour. Roll out the dough balls. Roll the resulting cake onto a rolling pin. Make one cut. Then remove the rolling pin and cut the dough into strips.

Boil water in a large saucepan. Add salt. Add dough strips one at a time, stirring each time to avoid sticking. Cook until the dough becomes translucent. Drain in a colander.

Cut the onion into half rings. Fry over low heat in butter and vegetable oil until the onion acquires a dark golden color.

Add salt, garlic to kefir and mix well.

Place the cooked dough on a wide plate, meat on top, then sauce and sautéed onions.

In the following materials, Sputnik Azerbaijan will talk about the dishes “khinkal” and “khinkali”.

az.sputniknews.ru

Piti soup

One of the gastronomic symbols of Azerbaijan. It is difficult to find this dish in other countries, so you must try it in Baku or other cities of the country. If you go to Sheki, order the legendary Sheki piti somewhere. This traditional soup is prepared in clay pots, always over coals. Ingredients: lamb, baked chestnuts (often sweet potatoes are added instead), chickpeas, onions, garlic. Before serving, sprinkle the soup with chopped herbs. Sheki piti (pictured) in Azerbaijan is prepared according to a secret recipe: it is laid in layers, simmered in the oven for several hours, then a piece of lamb fat and saffron are added to the main ingredients.

Bring chestnuts from Azerbaijan (they are sold at bazaars in the fall) and chickpeas. Of course, all this can be bought in Russia, but it will be cheaper here.

Khingal: Azerbaijani khinkal recipe | Golosovaya Lyudmila's recipes with photos

There are very popular dishes in the Caucasus - khinkal, khingal and khinkali. The names sound similar, but there is a big difference in the preparation of the dishes.
Khinkali is a dish of Georgian cuisine, I will not dwell on it in detail, because... a separate recipe article on my website will be dedicated to it. The peoples of the North Caucasus have their own options for preparing khinkal, and today we will prepare Azerbaijani khingal, in particular gyimya-khingal. Khingal is the name for boiled squares of thin dough. Khingal is classically served with kefir sauce (matsoni, katyk, sour cream) and garlic. Now let's figure out what gyimya-khingal is? If meat, namely fried minced meat, is served with khingal, then we get a different dish, which is called gyimya-khingal. So, it’s time to get started in order to clarify in practice all these points and differences in the name and presentation of the dish. Ingredients:

Now some small clarifications on the components of khingal: I kneaded the dumpling dough using two eggs, and not one, as indicated in the recipe in the link; Tomatoes are not placed in fried minced meat for khingal. My daughter encouraged me to add fresh tomatoes to the minced meat for khingal; the minced meat with tomatoes turns out juicier and sweeter in taste.

We start with the minced meat, so that it is thoroughly stewed and then fried, it takes time, from 40 minutes to 1 hour. While the minced meat is being prepared, we knead the dumpling dough, which is steeper than for dumplings, which is why I added an additional egg. Roll out the dough into a thin circle and cut into small squares 5x5cm.

Place the chopped khingalins on a separate board to dry.

Boil salted water, there should be a lot of water, otherwise the pieces of dough will begin to stick together.

The dough cooks very quickly, literally 5-7 minutes. Place the finished khingal in a colander.

We wash the khingal with hot water. While the khingal is cooking, you need to melt the butter; it is best to use ghee.

Add some of the liquid oil to the bottom of the pan and transfer some of the washed khingal.

Then we spread all the khingal and the rest of the oil.

You can go another way: put the khingal on a plate and pour oil over it there.

Katyk or matsoni with garlic are served with khingal; you can replace it with kefir or sour cream, yogurt with garlic.

In this version, we got exactly the khingal itself; sometimes it is served with onions sautéed until golden brown.

Fried minced meat is placed on top of the boiled dough, flavored with melted butter. Gyimya-khingal, like the simple version of khingal, is served with a sauce made from a fermented milk product with garlic.

Everything is done very quickly so that the dish remains hot. Each person pours the sauce on top of the minced meat.

For those who don’t like garlic, you can put fried minced meat on the khingal and add thick sour cream on top.

All that remains is to wish you bon appetit, my dear readers!

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What national dishes do Dagestanis cook?

First of all, one of the main dishes of Dagestan cuisine is khinkal. Also chudu - flat cakes with filling, with the same unleavened dough, which is rolled out very thin, and the filling is placed inside, which can be meat or cottage cheese, maybe with herbs. Dagestanis are very fond of greens, both in kurza and in miracles with nettles and halta. Previously, in Dagestan they prepared dishes that were convenient to take with them, for example, shepherds took flat cakes with them, including khinkali. It was believed that if a girl wants to get married successfully, then she had to cook a delicious khinkal, and even now during a wedding, according to one of the traditions, the bride must cook a delicious khinkal in her wedding dress.

Khinkal is the hallmark of Dagestan cuisine and every girl simply must be able to cook it. Most often, it is women who prepare khinkal. Dagestanis also love kurze - the same dumplings, only they are molded in a braid, they are prepared in the same way as dumplings, with the same filling, only they are molded differently. The filling can be meat, cottage cheese or potatoes and even eggs.

Hash

A very popular dish with a very complex preparation process. Don’t rush to give it up once you find out the ingredients. Many tourists who order khash soup in Azerbaijan are very satisfied. For preparation, a lamb's head, legs and tripe are taken. All this is thoroughly washed and cleaned, and then boiled for 6-8 hours. The foam is constantly skimmed off, and the broth is carefully monitored. Next, they take it all out, separate the tender meat from the bones, cut it into pieces and boil it again. Additionally, only garlic is added, sometimes a little vinegar or lemon juice, as well as spices. This is a very filling dish. In Azerbaijan, khash is considered incredibly useful. We recommend eating the soup with pita bread and fresh vegetables to slightly reduce the fat content.