How to make Avar khinkal. Avar khinkal, recipe for cooking with kefir

This dish came to us from Dagestan. Excellent, very tasty hearty dish. Sometimes it is confused with, but in fact the only thing they have in common is that both of these dishes are prepared from flour. What do you usually start cooking when guests are approaching? In Dagestan, guests are greeted with Avar khinkal. The ability and knowledge of how to prepare Avar khinkal adds a big plus to the reputation of a Dagestan girl.

Avar khinkal is thick, porous, fluffy, boiled pieces of dough, served with boiled meat (lamb or chicken), broth and sauce;
To ensure that the boiled crumpets remain crumpets and not flat blue cakes, boil no more than 10 pieces of dough at a time, and immediately quickly pierce them two or three times with a toothpick;
For making khinkal, use only fresh kefir;
The crumpet is considered ready when white foam appears on the surface of the water, and when the crumpet is broken there is no raw dough inside.

Recipe for Avar khinkal

Ingredients:

For filling:

lamb or chicken;
greens (cilantro, dill);
onion – 1 pc.;
salt, pepper - to taste.
For the test:
flour – 0.5 kg;
kefir – 0.5 l;
soda – 1/4 teaspoon;
salt - to taste.

For the sauce:

tomatoes – 0.5 kg;
butter – 50 g;
garlic – 2 cloves.

Preparation

Much has been written about how to prepare Avar khinkal, but still not everyone succeeds. main reason in the test. The dough, despite the ease of preparation, is very capricious. Here the freshness of the products plays a role, as does the mood of the cook, and speed.

So, how to make Avar khinkal?

First, boil the meat. The amount of meat is calculated based on the number of eaters. Usually, the more meat, the better: everyone will get it, and the broth will be rich and tasty. As soon as it boils, add greenery stems (the leaves will be useful to us later), a whole onion, salt to taste, and pepper at the end of cooking to the water with the meat.

Knead the dough for the khinkal itself: start pouring kefir into the flour, soda and salt, and knead the stiff dough. The amount of flour is approximate. You need to knead as much flour as the dough will take. Now the bun should rest a little, and we start preparing the sauce.

Grind the tomatoes into puree. Heat the butter properly and fry the tomato puree with salt and spices until the mass has reduced by half. Then add chopped green leaves (that’s where they come in handy). Place crushed garlic in a saucepan, pour in the sauce and add a couple of tablespoons of cold water.

The meat is already cooked, take it out. Now we will cook khinkali using this broth.

Roll out the dough into a layer about a centimeter thick and cut into diamonds with a side of about 3 cm. Cook in boiling water broth, as described above.

Avar khinkal, the recipe for which we have described to you, is usually eaten hot. They dip the crumpets in the sauce, wash them down with broth and eat the meat, but what’s interesting about this dish is that it’s no less tasty the next day. Donuts can be fried and eaten with sour cream and garlic.

Cooking Avar khinkal will be a test of culinary skill for any housewife, but if you succeed in this dish, it will become one of your favorites.

If you like dishes like Avar khinkal, then prepare dumplings at home, or Italian ones. Bon appetit!

Cooking algorithm

I learned from my daughter that all the components of the dish are prepared in strict order.

First the meat is set to boil, since it takes the most time. Lamb is a classic, but our people have adapted the khinkal recipe for themselves, so both beef and chicken are suitable. To enhance the taste, choose meat on the bone.
While it is cooking, prepare the sauces: tomato-garlic and sour cream-garlic.
45 minutes before the meat component is ready, start kneading the dough, which will have to stand for half an hour at room temperature. When it is “ripe”, the meat is just cooked. For Avar khinkal, the dough recipe is based on kefir. Other varieties of khinkal are prepared from unleavened or yeast dough.
Everything is served to the table separately: boiled meat, khinkal, first and second sauce, broth. Everyone chooses a combination of products individually.

Well, we’ve sorted out the basic principles, now let’s put them into practice. I will tell you in detail about all our actions, and you repeat.

This is how we prepared khinkal

Required kitchen utensils: All we needed was a large saucepan, a slicing board, a knife, a grater, two gravy boats, two deep dishes, a large bowl, a garlic press, a frying pan, a sieve, a slotted spoon, a rolling board and a rolling pin, one toothpick and a piece of cling film.

Ingredients

We bought all the products in the store, since the idea of preparing Avar khinkal came to us late in the evening. You can also purchase these ingredients at the market.

Presentation of the recipe for Dagestan khinkali with photos

Boiled the meat

Prepared sauces

First we tackled the tomatoes:

Then they prepared sour cream:

Kneaded the dough

Boiled khinkali

The table was set

After not spending much time, I found a video of a step-by-step recipe for Avar khinkal. I think it will be useful for you to watch it.

Video of making khinkal

Based on my lengthy description, you may think that preparing khinkal is long and troublesome. But watch the video: the Dagestan beauty cooked it in the studio in just 20 minutes (I think the meat was already boiled!). The most important thing you need to understand is how to cook, remove and pierce khinkali.

A little later I found out:

in tomato and sour cream sauces add chopped fresh herbs, dry herbs and mixtures thereof;
Khinkal is served with both cheese and white sauce s, adjika, sauteed onions and carrots, seasoned with tomato paste;
cooled khinkali can be fried in butter or vegetable oil.

So, under my daughter’s guidance, I had to prepare Avar khinkali, a traditional Dagestan dish. She won't stop there. It's soon day in their restaurant Tatar cuisine. They will cook basic turkey or something more substantial – they haven’t decided yet. But I am sure: we will reproduce the recipes for these dishes in our kitchen.

We prepare the correct Caucasian dish - khinkal. There are many varieties of khinkal, but our recipe is of Dagestan origin. The basis of Dagestan khinkal is kefir dough and rich broth with meat. Moreover, these main ingredients are most often present in other variations of the traditional Caucasian dish.

Dagestan khinkal should not be confused with Georgian khinkali, although the composition of the products is very similar, but the method of preparation and serving have significant differences.

You will need for the dough: kefir, flour and salt. Let's prepare beef broth. Garlic sauces will certainly complement the dish. To prepare them you need: sour cream, tomato paste and garlic.

A piece of boneless beef goes into the pan. The broth is cooked for two hours. During the process, the scale is removed and salt is added. The broth should be quite salty, because the khinkalinki themselves will be bland.

So, snow-white kefir dough. Prepares for one, two, three. Take kefir, gradually add flour, knead an elastic bun, like making dumplings.

The test for khinkalin requires an hour's rest in a cool place. After this, it will become magically soft and elastic - just as you need.

The finished beef is removed from the pan using a slotted spoon, and the broth is filtered if necessary.

The rested bun is divided into two pieces. This will make it easier to roll it out.

Each piece is rolled out into a layer of at least 5 mm.

Khinkalines are formed in rhombuses or triangles.

After which the dough is lowered into the broth and cooked until it floats to the surface, but for at least 5 minutes.

Boiled khinkal will increase in volume to its characteristic splendor, and to prevent it from leaving, the finished khinkal is immediately pierced with a toothpick.

Airy khinkali, cooked on the most delicate kefir dough, in a duet with boiled beef - not khinkal in Dagestan. The trick of the dish lies in the presentation, prerequisite which are aromatic garlic sauces: sour cream and tomato.

To prepare khinkal sauce you will need: tomato paste or puree, sour cream and garlic. Tomato paste needs to be slightly heated in a frying pan, adding a small ladle of broth, and then mixed with grated garlic. Sour cream is also mixed with garlic.

It is better to pass the garlic through a fine grater or chop it with a garlic press.

Dagestan khinkal, complemented with sauces, is served hot. Rich khinkal broth is served in a separate bowl. Have a nice Caucasian lunch!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Avar khinkal is often confused with another similar dish, “Georgian khinkali”. The luxurious treat consists of aromatic boiled meat, airy flat cakes made from fluffy dough, sauce and rich meat broth. The dish is served in beautiful dishes and decorated big amount fresh greens.

How to cook Avar khinkal

The preparation of this dish consists of the following processes:

Boiling meat - lamb or young beef.
Kneading the dough and forming the cakes. The dough can be cut into squares or diamonds.
Preparing the sauce. Tomato, white, creamy, and cheese sauces go best with flatbreads and meat.

By combining all the ingredients, you will get not just an interesting dish, but a complete, mouth-watering dinner or lunch. Step by step recipe Avar khinkal contains everything necessary recommendations on preparation. How to eat a strange dish? They eat it exclusively with their hands. First, they take a flatbread, dip it in the sauce and take a bite. Then they wash it down with hot broth and treat themselves to boiled, spicy meat.

Dough for khinkal

Every Dagestan housewife knows how to cook khinkal. The secret to fluffy and soft flatbreads lies in the cooking method. The dough for Avar khinkal will be ideal if you strictly follow the chosen step-by-step recipe. Remember, it should not be rich, do not overdo it in adding eggs, butter, sour cream. It is traditional to use fermented milk product- matsoni, to which soda is added to make the dough fluffy. In the absence of a traditional Avar drink, you can use yogurt, fermented baked milk, and kefir.

Sauce for Avar khinkal

Traditional sauces for Avar khinkal: tomato or white. In order to make the first one, you need to simmer chopped juicy tomatoes in a frying pan (or use tomato paste), add spices, garlic, salt. To please your loved ones with white sauce, you just need to mix sour cream or natural yogurt with mayonnaise, garlic and spices. Welcome to add large quantity various finely chopped greens.

How many minutes to cook Avar khinkal

You don’t need to cook Avar khinkal for a long time, just 3-4 minutes, and it’s ready to eat. The duration of the heat treatment will depend on the thickness of the pieces you will cut the dough into. Once you have placed them in the boiling water, wait for it to boil. Mix the ingredients well and reduce the heat. As soon as the water boils again, turn off the heat and remove the products with a slotted spoon.

Avar khinkal on kefir

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 155 kcal.
Cuisine: Caucasian.

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

Place a whole onion in the water, boil the meat in salted water with the addition of dill stems for about 40 minutes. Remove lamb to a bowl.
Pour flour into a mound and make a hole in the center. Pour salt and soda into it. Add egg and kefir. Knead the dough and leave for 15 minutes. Knead it, divide into 3 parts. Form into sausages and press down lightly. Cut into pieces 2-3 centimeters in size.
Place the flatbreads in the broth. Bring to a boil, then reduce heat and remove the lid. Boil for another 4 minutes, remove from the pan.
Make tomato sauce. Finely chop the tomatoes, add salt and pepper. Simmer in a frying pan for about 10 minutes. Add chopped garlic, salt, sugar.
Place the chopped lamb and tortillas on a plate. Serve with sauce and chopped parsley.

Avar khinkal with yeast

Cooking time: 55 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 148 kcal.
Purpose: for lunch, for dinner.
Cuisine: Caucasian.
Difficulty of preparation: medium.

Avar khinkal made with yeast is not traditional recipe, but he was loved by many housewives. Choose young lamb, preferably kidney pulp. It is important to add dry yeast to warm, not hot milk or water, otherwise the dough will not rise. You need to cook khinkal 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

Boil the meat in salted water.
Add dry yeast to the flour and mix. Add warm milk, butter and salt. Knead the dough and leave to rise in a warm place.
Let's prepare the white sauce. To do this, mix sour cream, chopped garlic and a little mayonnaise. We salt it and pepper it. Mix thoroughly.
Divide the dough into two parts. Roll each into a flat cake 3-4 millimeters thick. Lubricate the surface butter, then roll it into a roll. Cut into small pieces measuring 3 centimeters. Boil in broth for 5-6 minutes.
Cook the peeled potatoes until tender.
On a platter we serve boiled potatoes, khinkal and white sauce. If desired, you can decorate with greenery.

Steamed Avar khinkal

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 222 kcal.
Purpose: for lunch, for dinner.
Cuisine: Caucasian.
Difficulty of preparation: medium.

Steamed Avar khinkal is a very tasty and filling dish. It will diversify your daily diet and will look good on festive table. An abundance of fresh herbs will add flavor and attractiveness to the dish. appearance. Khinkal must be served hot so that it does not lose its qualities. A step-by-step recipe with photos will help you create this culinary masterpiece.

I have long wanted to cook khinkal. I thought about him a lot. It often happens to me that if I decide to cook something, but don’t find the time, then on the Internet or in some culinary programs I come across a story about exactly this recipe or dish. And then there is no turning back. I take it and cook it. It happened this time too!

Do not confuse Khinkal with a dish like Khinkali. They both belong to oriental cuisine, but they are prepared and look completely different. Khinkal has several varieties. These are boiled pieces of dough in meat broth (which are actually called “khinkalins”). Khinkal is served on a platter with pieces of meat, dough, potatoes, topped with broth and sauce. There can be many sauces, then they are served separately.

There are such varieties of khinkal as:

Kumyk khinkal- meat cut into small pieces is boiled on low heat. Once cooked, the meat is removed from the pan and separated from the bones. Roll out the dough to a thickness of 0.8-1.0 mm and cut the khinkal into squares 3-4 cm in size. The chopped khinkal is boiled in the broth where the meat was cooked, after filtering the broth.

Laki khinkal- The dough is rolled into sausages, which are cut into cubes the size of a walnut. Each cut piece is pressed with a finger, making a depression. It is given the shape of a shell or ear.

The dough is kneaded with kefir or matsoni. The finished dough is rolled out into a layer 1 cm thick, cut into triangles or diamonds. The cut pieces of dough are thrown to cooked meat into the broth. They are boiled, and after cooking they are pierced with a wooden skewer so that they do not deflate.

Darginsky khinkal- roll out the dough into a thin layer. The dough layer is covered with crushed walnut. The dough is rolled into a roll. Boil in a double boiler or in broth.

Lezgin khinkal- cook lamb or beef. The dough is cut into small squares. Traditionally, the meat is boiled, and then, when the meat is ready, flatbreads are boiled in the same broth. Served with adjika, tomato or garlic sauce.

Chabansky khinkal- The dough is rolled out in the form of a thin sausage. Cut into small pieces. Before inserting, each piece of dough is squeezed in a fist, giving an uneven sausage shape.

There is even khinkal soup. But that is another story. Those who are interested will look at the information themselves.
Today we will prepare Avar khinkal with you.

Number of servings - 4
Cooking time - 2 hours
Cuisine: Eastern

how to cook Avar khinkal step by step photo recipe

Ingredients:

lamb or beef - 700 g,
wheat flour - 2 cups,
kefir - 100 ml,
vegetable oil 100 ml,
onion - 1 head,
salt - to taste,
baking soda or baking powder - 0.5 teaspoons,
potatoes - 4 pcs.,
garlic - 2 cloves,
greens - to taste,
ground black pepper,
Bay leaf- 1-2 pcs.

Cooking process:

As mentioned earlier, khinkal is boiled meat with vegetables and pieces of dough. Let's start with the meat. You can take lamb or beef (veal). The meat needs to be cut into small pieces. Remove large veins.

Place the chopped pieces of meat in a saucepan. Fill with water and set to cook. When the water boils, skim off the foam. Add a couple of onion halves and a bay leaf to the broth. Cook the meat over low heat for about 1.5 hours. If you come across tougher pieces, then 2 hours. Monitor the water level. Add more if necessary.

When the meat is soft and falls into fibers, add coarsely chopped potatoes to the boiling broth. Lightly salt the water.

Now let's do the dough. Sift two cups of flour into a bowl. Add a teaspoon of salt and 1 teaspoon of baking powder. You can use baking soda. Then add quicklime soda to kefir. Give the kefir time to extinguish the soda. Now pour kefir and soda into the flour and knead the dough. I prefer baking powder. I don’t “hear” it in the test like soda, but these are my personal taste sensations. Knead the dough from the resulting mass. At the very end, when the kefir is completely absorbed into the flour and the dough is kneaded tightly, add a tablespoon of vegetable oil and knead the base again.

We will get this dough for khinkal. Cover it with a towel and let it rest for about 10 minutes.

Cut the dough into halves.

Roll out each half of the dough to a thickness of 1 cm.

Cut the rolled out dough into triangles or diamonds.

Cooking khinkal. By this time the meat is ready and the potatoes have also become soft. You can say ready. Add chopped pieces of dough, one at a time, to the boiling broth with the meat and potatoes. Cook until done. This will take about 3-5 minutes. The khinkali will begin to float up. Remove potatoes, dough and meat to a plate with a slotted spoon. When removing pieces of dough, pierce each piece with a wooden skewer to prevent it from deflating. When cooked, the dough pieces will swell and become plump.

Let's prepare the garlic sauce. To do this, pour vegetable oil into a small bowl. Add salt, ground black pepper, squeeze a few cloves of garlic through a press.

Green onions Finely chop the greens and add to the sauce. Mix everything well.

Pour the resulting sauce onto a plate where pieces of meat, potatoes and khinkal are laid out. Serve to the table.

Bon appetit. So you and I were able to get acquainted with oriental cuisine and taste one of the types of Khinkal. How do you like it? Share your impressions with us. We would be very grateful to see a photo report of your final dish.

Khinkal at home: recipe with photo from Varvara Sergeevna