How to cook Avar khinkal – step by step recipes with kefir, yeast or steamed with a photo

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Khinkal in Avar is often confused with another, consonant with him dish, “Georgian Khinkali.” Luxurious treats consist of fragrant boiled meat, fluffy pastry cakes, sauce and rich meat broth. Served in a beautiful dish, decorated with lots of fresh herbs.

How to cook Avar Khinkal

The preparation of this dish consists of the following processes:

  • Boil meat – lamb or young beef.
  • Kneading the dough and forming flat cakes. The dough can be cut into squares or rhombuses.
  • Making the sauce. It is best combined with tortillas and meat tomato, white, creamy, cheese sauces.

Combining all the components together, you will get not just an interesting dish, but a full, delicious dinner or lunch. A step-by-step recipe for Avar khinkal contains all the necessary recommendations for cooking. How to use a strange dish? They eat it exclusively with their hands. First, take a cake, dip in sauce and bite off. Then they are washed down with hot broth and treated to boiled, spicy meat.

Khinkal dough

Every Dagestan mistress knows how to cook khinkal. The secret of lush and soft cakes lies in the method of preparation. The dough for the Avar khinkal will be ideal if you carefully follow the selected step-by-step recipe. Remember, it should not be rich, do not overdo the addition of eggs, butter, sour cream. It is traditional to use a fermented milk product – yogurt, to which soda is added for the splendor of dough. For lack of a traditional Avar drink, you can use sour milk, fermented baked milk, kefir.

Ready dough for khinkal

Avar Khinkal sauce

Traditional sauces for Avar khinkal: tomato or white. In order to make the first one, it is necessary to stew chopped juicy tomatoes (or use tomato paste) in a pan, add spices, garlic, salt. To please relatives with white sauce, you just need to mix sour cream or natural yogurt with mayonnaise, garlic and spices. The addition of a large amount of various finely chopped greens is welcome.

How many minutes to cook Avar khinkal

You do not need to cook Avar khinkal for a long time, only 3-4 minutes, and it is ready for use. The duration of the heat treatment will depend on the thickness of the pieces you will cut the dough. After you put them in boiling water, wait until it boils. Mix workpieces well and reduce heat. As soon as the water boils again – turn off the heat and remove the product with a slotted spoon.

Avar khinkal on kefir

  • Cooking time: 1 hour.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 155 kcal.
  • Purpose: for lunch, dinner.
  • Cuisine: Caucasian.
  • Difficulty: medium.

Making Avar khinkal on kefir at home is very simple. It is important that the dough is tender and soft, but not torn. You need to cook the cakes small in a wide, large pan so that the products do not stick together. When preparing white sauce, instead of kefir, you can use low-fat sour cream or yogurt. When preparing tomato sauce, it is better to choose the juiciest tomatoes so that its taste is saturated, bright.

Ingredients:

  • flour – 950-1050 g;
  • salt – 0.5 tsp;
  • baking soda – 1 teaspoon;
  • kefir – 2 glasses;
  • lamb – 850-950 g;
  • garlic – 4 teeth .;
  • butter – 125 g;
  • tomatoes – 1 kg;
  • cilantro – 55 g;
  • onions – 1 pc.;
  • egg – 1 pc.

Cooking method

  1. Put the whole onion in the water, boil the meat in salted water with dill stalks for about 40 minutes. Remove lamb in a bowl.
  2. Pour flour into a hill, make a hole in the center. Pour salt and soda there. Add the egg and kefir. Knead the dough and leave for 15 minutes. Knead it, divide into 3 parts. Form sausages and slightly press down. Cut into slices of 2-3 centimeters.
  3. Pellets put in the broth. Bring to a boil, then reduce heat, remove the lid. Boil for another 4 minutes, remove from pan.
  4. Make tomato sauce. Finely chop the tomatoes, salt and pepper. Put in a pan for about 10 minutes. Add chopped garlic, salt, sugar.
  5. Put the chopped lamb and tortillas on a plate. Serve with sauce and minced parsley.

Diamond cut dough for khinkal

Avar Khinkal Yeast

  • Cooking time: 55 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 148 kcal.
  • Purpose: for lunch, dinner.
  • Cuisine: Caucasian.
  • Difficulty: medium.

Avar khinkal with yeast is not a traditional recipe, but many housewives liked it. Choose young lamb, preferably the pulp of the kidney portion. Dry yeast is important to add to warm, not hot milk or water, otherwise the dough will not rise. Khinkal needs to be cooked in small portions. Pierce the finished hot pieces with a wooden skewer so that they are airy and do not lose their shape.

Ingredients:

  • lamb – 700-850 grams;
  • flour – 750 g;
  • dry yeast – 20 g;
  • vegetable oil – 35 ml;
  • milk – 450 ml;
  • potatoes – 550 g;
  • garlic – 5 cloves;
  • sour cream – 75 g;
  • mayonnaise – 50 ml;
  • salt – 8 g;
  • pepper – 2 g.

Cooking method

  1. Boil meat in salted water.
  2. Add dry yeast to the flour, mix. Pour in warm milk, butter and salt. Knead the dough, leave to approach in a warm place.
  3. Prepare a white sauce. To do this, mix sour cream, chopped garlic and a little mayonnaise. Salt it, pepper. Mix thoroughly.
  4. The dough is divided into two parts. Each roll into a cake 3-4 mm thick. Lubricate the surface with butter, then roll into a roll. Cut into small pieces of 3 centimeters. Boil in the broth for 5-6 minutes.
  5. Peeled potatoes cook until tender.
  6. Serve boiled potatoes, khinkal and white sauce on a platter. You can decorate with greens if desired.

Avar khinkal with meat and sauces

Avar Khinkal steamed

  • Cooking time: 1 hour.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 222 kcal.
  • Purpose: for lunch, dinner.
  • Cuisine: Caucasian.
  • Difficulty: medium.

Avar khinkal steamed – this is a very tasty and satisfying dish. It diversifies the daily diet and will look good on the festive table. The abundance of fresh herbs gives the dish an aroma and attractive appearance. Serve khinkal to the table in a hot form so that he does not lose his qualities. A step-by-step recipe with photos will help you in creating this culinary masterpiece.

Ingredients:

  • beef – 750 g;
  • carrots – 2 pcs.;
  • onion – 2 pcs.;
  • coriander in grains – 5 g;
  • basil – a bunch;
  • dill – a bunch;
  • vegetable oil – 85 ml;
  • salt – 10 g;
  • flour – 0.5 kg;
  • milk – 250 g;
  • dry yeast – 16 g.

Cooking method

  1. Cut the meat into slices and fry in a bowl.
  2. Cut onions and carrots into strips.
  3. As soon as the beef is browned, put the vegetables in it. Pour in water, add spices, salt. Cook until the meat is fully cooked. Add chopped greens.
  4. Add yeast to warm milk and beat with a whisk. Salt, pour vegetable oil. Introduce the flour and knead the dough. Put in a warm place for 35 minutes. Roll it into a thin layer, grease with butter, make a roll. Cut it into 3-4 cm slices.
  5. Cook in a double boiler for about 5 minutes.
  6. Serve the finished khinkal to the table by decorating with greens.
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