Ingredients:
- Beef tenderloin (it is advisable to use a fattier piece) - 800 gr.
- Lamb pulp - 600 gr.
- Garlic – 5 cloves
- Onions - 2 heads
- Bunch of cilantro - 1 pc.
- Bunch of parsley - 1 pc.
- Meat broth - about 200-350 ml.
- A couple of sprigs of fresh mint (or you can substitute dried mint)
- Spices: black pepper, red hot pepper, cumin, coriander - to taste (I used 1 teaspoon each, coriander - 2)
- Salt - to taste (I used 2 heaped teaspoons in the recipe)
Dough for khinkali
- Flour - 1 kg.
- Eggs - 2 pcs.
- Milk -200 - 300 gr.
- Vegetable oil - 50 gr.
- Salt
Recipe for making khinkali with photos. It is described how to prepare dough for khinkali, how to cook khinkali: sculpt them and cook them. In the described method of preparing khinkali, lamb and beef are used for minced meat, the meat is chopped with a knife, mixed with herbs, spices, and seasoned with meat broth.
Previously, I always thought that khinkali are the same as manti, only khinkali are molded a little differently... It is for this reason that my preference has always been given to manti. As it turned out, I was wrong, and as soon as I found out, I immediately became interested in making khinkali. Below I describe a khinkali recipe, which was developed based on my familiarization with the great variety of ways to prepare khinkali. So, let's start preparing this wonderful oriental dish, the first step of which will be preparing the dough for khinkali.
