Puff DAGESTAN KHINKAL IN STEAMER → Oriental cuisine → CHEF.tm - The best recipes

Khinkal is the most famous dish of national cuisine outside of Dagestan. A festive feast cannot be complete without it; dear guests are greeted with it; if the bride has prepared a delicious khinkal for the groom’s friends, there will be harmony and happiness in the family. Let’s make a reservation right away: Dagestan khinkal has nothing to do with Georgian khinkali. The dishes are not similar either in appearance or in preparation technology, but the composition of the products is familiar to mountain residents - meat, flour, water. We will tell you about the recipe for the most unusual, beautiful and incredibly tasty dish - puff khinkal.

Step-by-step preparation

1. Step 1:

   Sift the flour into a mixing bowl, make a well in the center and add sugar, salt and yeast.

2. Step 2:

   First, add a little warm water (about 50-70 ml) and mix the yeast and water in the well with a spoon until it dissolves. This way they work better in the test.

3. Step 3:

   Add the remaining water and knead the dough with your hands, soft and pleasant to the touch.

4. Step 4:

   We transfer the dough to the table and, gradually seasoning our hands with oil, butter the dough.

   Read also:  Dough for dumplings made from whole grain flour. 7 minutes - and you're done!

5. Step 5:

   Let the dough rise for about half an hour if the kitchen is warm. If it fits, knead it and wait until it fits a second time. If it dries out, lubricate it with oil.

6. Step 6:

   When the dough has risen, dust the table well with flour and roll out the dough, first dividing it into 4 parts for convenience.

7. Step 7:

   The thinner you roll it out, the better. Now grease the dough with oil (with a brush, or better yet, with your hands).

8. Step 8:

   Roll the dough into a roll, not too tightly. It is convenient to start rolling by placing a thin stick (a wooden skewer or a knitting needle, for example) on the edge.

9. Step 9:

   Cut the resulting roll into square cylinders.

10. Step 10:

    You can cook lying down (this is about rolls), or you can form roses by pinching them on one side.

11. Step 11:

    Place the khinkal on the mesh of a steamer and leave to rise for 15 minutes.

12. Step 12:

    Place on steam and cook for 15-20 minutes.

13. Step 13:

    For the sauce, peel and coarsely chop the garlic.

14. Step 14:

    We pass it through a garlic press.

15. Step 15:

    Salt, add sour cream and mix. The sauce is ready!

16. Step 16:

    Khinkal too!

17. Step 17:

    We take it out onto a plate and serve it to the table!

18. Step 18:

    Kumyks serve boiled homemade sausages with khinkal.

19. Step 19:

    And another khinkal in a frying pan (there are potatoes, meat and the top layer of khinkal).

    Read also:  Lasagna. Classic recipe of pita bread with minced meat, pasta, zucchini, puff pastry, potatoes, chicken and mushrooms

20. Step 20:

    And also flatbreads made with sour milk, which are prepared and turned out just right only in the Kumyk national oven.

21. Step 21:

    This is such a beautiful khinkal!

22. Step 22:

    And the table is like a holiday one, right?

Watch the video of these amazing and humble women cooking and speaking, how they knead the dough and how they respect their cuisine and culture! They have a lot to learn. Have fun!

Video

Puff DAGESTAN KHINKAL

Layered khinkal is often prepared in Dagestan. A very tasty, but high-calorie, masculine dish. There are many options for preparing it. Khinkal is prepared with nuts, nut grass, and simply with melted butter.

Ingredients:

Dough: Flour - approximately 1.5 - 2 kg (how much will take) Water - 1 liter Yeast - 1 sachet Salt - 1 tbsp Filling: Walnuts or walnut grass - 2 handfuls if grass - 3 tbsp (we have nuts) Onion onion - 1 small Olive oil - 4.5 tablespoons Salt to taste

How to prepare 1. Knead the yeast dough in water, leave to rise for at least an hour in a warm place. Chop nuts and onions. Fry the onion in oil until golden brown, add the nuts, fry together for a minute, set aside. 2. Divide the dough into 3 parts. Roll out each piece of dough thinly. Place a third of the filling, level and roll like a roll. 3. Cut into pieces about 2 cm thick, pinch at one end and place on a greased pressure cooker disc. 4. Let stand in a warm place for about 30 minutes. Let it steam (boil water first). 5. Cook for 20-25 minutes. Khinkal is served with boiled meat or as a separate dish, with garlic-tomato or sour cream sauce, it’s a matter of taste.

Steamed khinkal with dried meat

480 g dried meat (lamb), 850 g potatoes, 200 g wheat flour, 40 g butter for greasing the roll, salt and spices to taste

Wash the dried meat, cut into pieces of 60 g (at the rate of 2 pieces per serving). Cook over high heat. After boiling, remove the foam and boil until half cooked. Pour out half the broth, add the potatoes cut into slices. Place the sifted wheat flour in a heap on the table, make a depression, add salt, water (at the rate of 34 g of water per 100 g of flour), knead the unleavened dough. Roll out the dough thinly, grease generously with melted butter, and wrap it in the form of a roll. Cut the roll into pieces weighing 60 g and place in a pan on top of the potatoes. This way the dough is steamed. When serving, place 2 pieces of meat, 2 pieces of dough (khinkal), and potatoes on each plate.

Dargin khinkal... another option...

We will need: meat or poultry, potatoes (optional) For khinkal: flour 450g, warm milk 250g, dry yeast 1 tbsp, salt 2 tsp, sugar 1/2 tsp, vegetable oil 3 tbsp, butter butter 100g (melt), walnuts 100g (chopped). Place the meat in a saucepan, fill it with cold water and put it on the fire. When it boils, skim off the foam and throw in the whole onion. Reduce the heat to low. Cook the meat for 4 hours, and the poultry for 2. Then add salt, pepper and throw in the bay leaf. While the meat is cooking we will make khinkal. Add yeast, salt, sugar to warm milk, mix well and add flour. Knead the dough and at the end add vegetable oil. Place in a warm place for 20 minutes so that the dough rises a little. Divide the dough into 3 equal parts and roll it out to about 2 mm thick. Grease each roll with melted butter and sprinkle with walnuts. Roll the rolls and roll into pieces approximately 2 cm wide. Leave to rest for 15 minutes. Steam for 40 minutes. Add potatoes to the broth where the meat is cooked. Then put the meat, potatoes and khinkal on a plate. Serve the broth separately, sprinkled with herbs. Sauce: sour cream + salt + garlic + herbs.

MORE RECIPE...

The yeast dough is rolled out in a thin, thin layer, the rolled out layer is coated with vegetable oil, sprinkled with crushed walnuts and Dargin grass (in our market Dagestani women call it Dargin grass, in the Grozny market this kind of grass is also sold), the roll is rolled up and cut into pieces of the same length and width. steam in a pressure cooker. Meat or chicken is boiled separately. served with red garlic sauce (mix tomato paste with water and fry in hot oil, squeeze garlic into a cup and pour tomato)

Puff DAGESTAN KHINKAL 4 RECIPES

Layered khinkal is often prepared in Dagestan. A very tasty, but high-calorie, masculine dish. There are many options for preparing it. Khinkal is prepared with nuts, nut grass, and simply with melted butter.

Ingredients:

Dough: Flour - approximately 1.5 - 2 kg (how much will take) Water - 1 liter Yeast - 1 sachet Salt - 1 tbsp Filling: Walnuts or walnut grass - 2 handfuls if grass - 3 tbsp (we have nuts) Onion onion - 1 small Olive oil - 4.5 tablespoons Salt to taste

How to prepare 1. Knead the yeast dough in water, leave to rise for at least an hour in a warm place. Chop nuts and onions. Fry the onion in oil until golden brown, add the nuts, fry together for a minute, set aside. 2. Divide the dough into 3 parts. Roll out each piece of dough thinly. Place a third of the filling, level and roll like a roll. 3. Cut into pieces about 2 cm thick, pinch at one end and place on a greased pressure cooker disc. 4. Let stand in a warm place for about 30 minutes. Let it steam (boil water first). 5. Cook for 20-25 minutes. Khinkal is served with boiled meat or as a separate dish, with garlic-tomato or sour cream sauce, it’s a matter of taste.

Steamed khinkal with dried meat

480 g dried meat (lamb), 850 g potatoes, 200 g wheat flour, 40 g butter for greasing the roll, salt and spices to taste

Wash the dried meat, cut into pieces of 60 g (at the rate of 2 pieces per serving). Cook over high heat. After boiling, remove the foam and boil until half cooked. Pour out half the broth, add the potatoes cut into slices. Place the sifted wheat flour in a heap on the table, make a depression, add salt, water (at the rate of 34 g of water per 100 g of flour), knead the unleavened dough. Roll out the dough thinly, grease generously with melted butter, and wrap it in the form of a roll. Cut the roll into pieces weighing 60 g and place in a pan on top of the potatoes. This way the dough is steamed. When serving, place 2 pieces of meat, 2 pieces of dough (khinkal), and potatoes on each plate.

Dargin khinkal... another option...

We will need: meat or poultry, potatoes (optional) For khinkal: flour 450g, warm milk 250g, dry yeast 1 tbsp, salt 2 tsp, sugar 1/2 tsp, vegetable oil 3 tbsp, butter butter 100g (melt), walnuts 100g (chopped). Place the meat in a saucepan, fill it with cold water and put it on the fire. When it boils, skim off the foam and throw in the whole onion. Reduce the heat to low. Cook the meat for 4 hours, and the poultry for 2. Then add salt, pepper and throw in the bay leaf. While the meat is cooking we will make khinkal. Add yeast, salt, sugar to warm milk, mix well and add flour. Knead the dough and at the end add vegetable oil. Place in a warm place for 20 minutes so that the dough rises a little. Divide the dough into 3 equal parts and roll it out to about 2 mm thick. Grease each roll with melted butter and sprinkle with walnuts. Roll the rolls and roll into pieces approximately 2 cm wide. Leave to rest for 15 minutes. Steam for 40 minutes. Add potatoes to the broth where the meat is cooked. Then put the meat, potatoes and khinkal on a plate. Serve the broth separately, sprinkled with herbs. Sauce: sour cream + salt + garlic + herbs.

MORE RECIPE...

The yeast dough is rolled out in a thin, thin layer, the rolled out layer is coated with vegetable oil, sprinkled with crushed walnuts and Dargin grass (in our market Dagestani women call it Dargin grass, in the Grozny market this kind of grass is also sold), the roll is rolled up and cut into pieces of the same length and width. steam in a pressure cooker. Meat or chicken is boiled separately. served with red garlic sauce (mix tomato paste with water and fry in hot oil, squeeze garlic into a cup and pour tomato)

Description: Now I will tell you about the pearl of Dagestan cuisine - khinkal. Let’s immediately forget about the confusion with Georgian khinkali - large dumplings (manti).

Nutritional and energy value:

Khinkal in sauce

Layered khinkal does not have to be cooked separately.
If you don’t have a double boiler at home, you can stew it together with meat. In this case, not yeast dough is made, but regular dough. To work you will need a large saucepan or cauldron. In addition, you will need the following ingredients: fresh meat (lamb or beef), onions, tomato paste, water, flour and salt. The cooking process in this case will be as follows:

1. First, the meat must be cut into small pieces, and then fry them with onions for 10 minutes.
2. Add some water with tomato paste. Simmer until the meat is completely cooked.
3. Knead a fairly stiff dough from flour, salt and water.
4. Roll it out into a sheet and then roll it into a tube.
5. Using a sharp knife, divide the workpiece into several parts approximately 3-4 centimeters in size.
6. Throw the pieces of dough into the pan with the meat and simmer until they are well cooked. Khinkal is ready.

It is placed on a plate along with meat and aromatic sauce, sprinkled with chopped herbs.

Dagestan cuisine

Puff khinkal is prepared only in Dagestan. All other versions of this dish come down to only dividing the finished dough into pieces of a certain shape. Dagestan masters act differently. To make sure of this, it’s worth taking a closer look at how real puff khinkal is actually prepared. For work you will need the following products: flour, milk, sugar, yeast, salt, butter and walnuts.

The preparation of the dish takes place in stages:

1. First you need to prepare regular yeast dough. To do this, you need to take a couple of glasses of milk, a packet of instant yeast and a teaspoon of sugar. The mixture should sit for a while. After some time, the yeast will begin to work, and a “cap” of foam will appear on the surface.
2. Add salt, flour and knead a not quite stiff dough.
3. Cover the semi-finished product with film and place it in a warm place for at least half an hour. During this time it should double in volume.
4. Heat the butter until it melts and chop the nuts.
5. On a work surface sprinkled with flour, the dough must first be kneaded twice and then rolled out into a thin sheet.
6. Grease it with oil, sprinkle with a thin layer of grated nuts, and then roll tightly.
7. Cut the resulting workpiece into pieces and place them on the steamer rack.

This khinkal can be served with boiled potatoes, any meat and pre-prepared sauce. In addition, there must be a lot of fresh herbs on the table.

Nutritional value of the dish

% of daily value

Based on your age, weight and activity. Serves as reference information.

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Dough

Filling

Sauce

How to cook Avar khinkal?

Tackle the meat first. It must be boiled in a large saucepan. As soon as the water boils, add salt and pepper to taste, as well as herbs and one onion. To make the broth rich, do not skimp on the meat. In this case, its quantity from 500 g can be increased to 1 kg. Here everything also depends on the number of family members or people invited to visit.

Now take a clean bowl, put the sifted flour into it, followed by fine salt and baking soda. Carefully pour kefir into it. Knead all this into an elastic dough. Leave it on the table, covered with a towel. After 20 minutes, carefully roll out the dough into a thin large cake (its thickness should not exceed 0.7 mm), which is cut into small diamonds with a sharp knife.

• After boiling the broth with meat and adding spices, place the chopped pieces in the amount of 6 pieces into the water.
• Mix everything thoroughly and partially cover the pan with a lid.
• Wait for the broth to boil again.
• When you see foam on its surface, stir the puff khinkal and close the lid.

As soon as the broth boils again, remove one diamond from it to check the readiness of the dish. Cut the boiled piece of dough into 2 parts. The core of the khinkal should look spongy. Remove the finished crumpets from the pan using a slotted spoon, and then pierce each of them with a fork. Now put a new batch of diamonds into the water.

Khinkal, the recipe of which every woman should master, is served with a sauce made from sour cream and garlic, as well as boiled meat.

Avar khinkal is a dish that is prepared in different ways, but the recipe always consists of the same parts - dough, meat, broth and sauce (like Georgian khinkali). Cooking recipes involve preparing all the ingredients and combining them into one dish. For Avar khinkal, a fluffy dough is made with kefir, milk or whey, which is then boiled in the broth left over after cooking the meat.

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Calorie content of foods possible in the dish

• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content – ​​210 kcal/100g
• Sour cream 25% fat content – ​​284 kcal/100g
• Sour cream 30% fat content – ​​340 kcal/100g
• Garlic – 143 kcal/100g
• Sugar – 398 kcal/100g
• Granulated sugar – 398 kcal/100g
• Salt – 0 kcal/100g
• Water – 0 kcal/100g
• Wheat flour – 325 kcal/100g
• Sunflower oil – 898 kcal/100g
• Refined sunflower oil – 899 kcal/100g
• Dry yeast – 410 kcal/100g

Calorie content of foods: Wheat flour, Water, Dry yeast, Salt, Sugar, Sunflower oil, Sour cream, Garlic

Khinkal with chicken

Beef or lamb is not always used to prepare the dish. To prepare puff khinkal with chicken, knead a not very stiff dough from a glass of kefir, soda (0.5 tsp), half a glass of water, flour, leave for 20 minutes. Then the dough is divided into two parts, each is rolled out into a layer not thick more than a centimeter, grease with vegetable oil and sprinkle with nut grass. The dough layer is rolled into a roll, which is cut into pieces.

For the broth, take chicken, cut it into small pieces and fry it in a frying pan. Then add potatoes, cut into cubes, salt and pepper, add water and cook until tender.

The dough rolls are placed in a double boiler and cooked for 40 minutes. Then put it on a dish and serve the chicken and broth separately.

Aroma Festival

There is another way to make puff khinkal. The recipe is very similar to previous versions. The only difference is that the khinkal itself is prepared with a filling of aromatic herbs. In this case, nuts are also present, but are already used to prepare the sauce. For this recipe you will need the following set of products: 500 grams of meat and the same amount of wheat flour, garlic, nut grass, 5 tomatoes, salt, a couple of teaspoons of yeast, 6 potatoes, vegetable oil and 25 walnuts.

The method for preparing such khinkal remains the same:

1. Place the meat in a saucepan, add water and cook.
2. Boil the potatoes separately.
3. At this time, knead the dough from flour, yeast, salt and warm water.
4. Divide it randomly into several pieces.
5. Roll each of them into a layer, sprinkle with Mirkimura (nut) grass and coat with oil.
6. Roll the product into a roll and cut into pieces of 5 centimeters.
7. Transfer the preparations into a pressure cooker coated with oil and put it on the fire. In 40 minutes they will be ready.
8. Separately, you need to make two types of sauce. For the first one, fry the grated tomatoes in oil, and after cooling, add chopped garlic to them. The second sauce is also very easy to prepare. First you need to chop the nuts, and then sprinkle them with salt, pour in hot broth and add garlic, passed through a press.

Khinkal, potatoes, meat and both sauces are served separately. Everyone can take as much of each product into their plate as they want.