How to cook thin khinkal with meat. How to cook Avar khinkal - step-by-step recipes using kefir, yeast or steamed with photos

The traditional Georgian dish khinkali is essentially reminiscent of dumplings from Slavic cuisine - the same unleavened dough, the same meat filling, but the size is much larger, and the shape is different, reminiscent of a bag. In their historical homeland, khinkali are sculpted by the whole family, and this process is a kind of ritual that cannot be rushed. Is it difficult to master the oriental subtleties of this dish on your own?

Subtleties of the “correct” test

Delicious khinkali start with the right dough, which should be thin, elastic and absolutely bland. According to the classic recipe, it contains only water and flour, but modern housewives have begun to include vegetable oil and very little (relative to the proportions) egg, which is responsible for the strength of the finished substance. This expanded composition makes the procedure for kneading dough for khinkali easier, but if you want to know what it tastes like - a real Georgian dish, try to master the traditional “complex” recipe.

The classic khinkali dough has several subtleties:

• The proportion of flour to water is 2:1 and nothing else. This is the only way you will achieve the correct consistency, and there is no need to make any discounts on the difference in flour between manufacturers.
• Flour is used only from durum wheat - it is called durum and is considered healthier than standard soft wheat. This is what goes into Italian pasta, which, as you know, does not make you fat, because... it is a complex carbohydrate.
• Kneading is only manual. No matter how much you want to simplify your life, do not use a mixer or other devices. The dough for khinkali needs to be prepared from start to finish on your own. While you knead it with your hands, it will be saturated with oxygen and become more pliable and tender.
• Be prepared to spend a lot of time on the work: kneading must be done in 3 or more stages, between which the base for khinkali must rest. This technique prevents even a dough made from flour and water from falling apart at the moment of modeling.
• Be sure to sift the flour! Housewives often omit this nuance, and then complain about the lack of tenderness of the finished khinkali. Oxygen saturation, especially for durum flour, is very important.

If all the basic points are clear to you, you can familiarize yourself with the most common dough recipes. In fact, there are only 2 of them - this is the ascetic Georgian and the simplified one, called “home”, because... His exact nationality is unknown.

The traditional version of the base for this dish is dense and difficult to roll out, so be prepared in advance for the fact that you will have to handle it carefully. You cannot store such dough - its maximum (after completing the 4th stage) is half an hour to an hour in the refrigerator, if for some reason you did not have time to prepare the filling in advance. Afterwards, its quality characteristics begin to deteriorate, so khinkali must be sculpted immediately.

Compound:

• durum wheat flour – 500 g;
• water – 250 ml;
• salt – 10 g.

Preparation:

1. Pass half the flour through a sieve into a cup twice.
2. Use your hand to make a small depression at the top of this slide, pour in half the volume of boiled water where the salt was previously dissolved - this way you won’t have to worry about the uneven distribution of the granules. It is important that the water cools before mixing with the flour.
3. First, using a spatula, start mixing all the ingredients, gradually adding the remaining water. When it is no longer possible to do this, the dough should be dumped onto a floured countertop or wooden board and continue kneading by hand.
4. Once the dough is smooth, cover it with a damp towel and leave for half an hour.
5. After the specified period, add half of the remaining flour (again, you need to sift it) and knead the dough again. This step takes about a quarter of an hour.
6. Place a damp towel over the person again and wait half an hour.
7. Add the remaining flour, kneading the dough one last time for 10 minutes. It will be more difficult to work here, because... the mass becomes dense, tight, and takes on its final form.

If for some reason the dough still sticks to your hands, sprinkle it with a little more flour while continuing to knead. If it comes off easily from your fingers, you can leave it for a quarter of an hour under the same towel, and then start rolling it out for further shaping of the khinkali. Due to the fact that the filling may require more time than these 15 minutes, you need to work with it while the dough is resting between stages of kneading.

Due to the fact that for this recipe two whole liquid substances are added - butter and egg, the proportion of flour to water changes: the “2:1” standard will no longer be observed. At the same time, the dough turns out softer than traditional dough, and it is easier to roll it thin.

Compound:

• wheat flour – 490 g;
• egg 2 cat. - 1 PC.;
• water – 200 ml;
• Sunflower oil – 3 tbsp. l.;
• salt – 7 g.

Preparation:

1. 2/3 of the volume of flour should be sifted in the form of a slide.
2. Dilute the salt in warm water and pour into the depression formed by your knuckle.
3. Add butter and separately beaten egg.
4. Knead with a spatula for 3-4 minutes, then leave under a towel for half an hour.
5. Add the remaining 1/3 of the flour and continue kneading the dough, but by hand and not in a bowl. The duration of this stage is 7 minutes.
6. Let it rest for half an hour in cling film and start rolling out.

Italian ravioli... What cuisine does not have a dish that is a bag of dough with minced meat inside? In the countries of Transcaucasia, this dish is called “khinkali”. It is clear that the dishes differ from each other not only in name. Each of them has its own regional characteristics. Khinkali also has them. This feature lies in the fact that inside the dough bag there must also be broth. And the meat (in the traditional recipe this is lamb) is cut into tiny pieces with a dagger and mixed with herbs.

The art of sculpting khinkali is the skill of creating many folds. It should really be a bag, not a bag (dumpling). Visually, authentic khinkali looks as if tied with a thread. Considering this specificity, the requirements for the test are special. After all, it must be very elastic and at the same time strong, so that the broth does not leak out ahead of time. In this article we will look at how to prepare dough for khinkali. Making Caucasian dumplings is an art, and we will try to master it.

Classics and permitted innovations

Previously, the rules for preparing this dish were strict. The meat of mountain goats or domestic sheep was used for the filling. The minced meat was cut with a dagger. Only salt, black pepper, wild dill and cilantro were added there. The dough for khinkali also did not require many ingredients: only flour, water and salt. Sometimes an egg was added to it. But kneading the dough was very labor-intensive. But the efforts spent paid off handsomely. The dough came out soft and elastic and retained its seal well during cooking. The sizes of khinkali varied depending on regional characteristics. In some places they were the size of a walnut, and sometimes one “dumpling” took up the entire plate. But what all khinkali have in common is the shape of the bag with numerous folds. What is permissible for a modern cook who wants to taste delicacies? Firstly, expensive lamb can be replaced with beef or pork. Minced meat can be passed through a meat grinder. But the dough for khinkali, if you want to get a bag of broth, must be prepared according to a traditional recipe.

Kneading

Sift three cups of flour into a deep bowl. Add a few pinches of salt. Make a depression at the top with your finger and pour a glass of water into it. It must be icy - that is the requirement. Stir with a fork. When the mass begins to more or less resemble dough, transfer it to a table sprinkled with flour and knead for a long time. It should turn out elastic and stop sticking to your fingers. When you have achieved this, cover the khinkali dough with a napkin and leave for thirty minutes. While you're at it, make the filling. Add two onions minced to 500 grams of minced meat and pour in a glass of ice water or broth. The filling absorbs liquid well. It will come out moist and slightly viscous, but dense.

Another one for khinkali

Sift flour (half the amount indicated in the method described above) and mix with salt. Pour in a glass of broth. In a separate bowl, beat the egg with a fork and also add it to the “crater”. After kneading, transfer to a table sprinkled with flour. The dough will be very sticky to your hands at first. Therefore, your palms should also be dipped in flour from time to time. After the first, longest, kneading, you need to let the dough rest for half an hour. During this time you can prepare the filling. After this, you need to knead the khinkali dough, add the remaining half of the flour and knead for another ten minutes or a quarter of an hour. You need to start sculpting the bags right away.

Recipe No. 3

Some families add olive oil to the dough. This makes it even more elastic. And the egg makes the dough strong, so that the broth from the middle of the khinkali will not spill out during cooking. We start kneading as in the previous recipe. Sift one and a half cups of flour into a bowl. This is half the required norm. Add a teaspoon of salt. Mix and form a volcano with a crater. Pour two or three soup spoons of olive oil into it. We also beat in one chicken egg. Slowly knead with one hand, and with the other we begin to add cold water. You can do it a little differently. Dissolve the salt in water in advance and leave it to cool. But this is an insignificant difference. When you get a homogeneous and soft mass, cover it with a towel and leave to rest for half an hour. After this, as the recipe for khinkali dough No. 2 advises, add the remaining flour and knead for ten minutes. But, unlike the previous method, we do not start sculpting. Cover the bun with a towel again for half an hour. After this time, knead the dough again. If it still sticks to your hands, add more flour.

Rolling out the dough

When real housewives make homemade khinkali, they roll out the dough for each bag separately. This can be done in two ways. The first involves simply pinching off pieces of dough the size of a large nut from the kolobok. This often leads to different sizes of khinkali. You can resort to the second method: form the entire dough into a sausage, cut it into slices one and a half centimeters thick. Well, the easiest way is the way we usually make dumplings or dumplings. Roll out the dough into one thin layer and use a mold to cut out round cakes. The only difference is that the pattern here is not a glass or even a glass, but a saucer. The cakes should be large - about 10-12 centimeters in diameter (like a CD) - and thin, no more than two millimeters.

Formation of pouches

The canon requires the housewife to ensure that each khinkali has at least 20 folds. And some craftswomen can bring their number to 36! How to sculpt khinkali correctly? The step-by-step recipe advises first placing a tablespoon of minced meat in the middle of the flatbread. Next, with two fingers we take two opposite ends of the circle and connect them. Let the khinkali hang a little so that the dough becomes taut. Now let's remember how in childhood we folded an accordion from a sheet of paper. It's the same principle here. We make folds one next to the other at the tail, moving the cake in a circle. This requires skill. Most likely, you will ruin the first ten khinkali, but over time the skill will come. Some chefs try to form the preparations in a different way. They simply press the edges of the cake together and twist the bag so that it is screwed on like a candy wrapper around a piece of candy. This method is easy, but there is one problem. In a pan of boiling water, the bag can come undone just as quickly as it was screwed on.

Cooking

Cooking khinkali is no different. They are cooked in the same way as regular dumplings. The only thing is, do not throw all the products into boiling salted water at once. If they come into contact with each other, they may stick together and the dough may tear. Lower them with a slotted spoon one at a time. After the bags float to the surface, they need to be boiled for about six more minutes. Place them on a large plate and sprinkle with coarsely ground black pepper. You can serve tkemali, satsebeli or dogwood sauce separately. And a bottle of Khvanchkara wouldn't hurt.

How to eat khinkali

This dish can only be taken with your hands. If you pierce it with a fork, the broth from the bag will flow out onto the plate, and preparing khinkali is a rather labor-intensive process to allow such barbarity. After all, the numerous folds that the hostess painstakingly sculpted are a guarantee that the dough will not tear. This is how they eat khinkali. They take it by the tail, dip the “butt” into the sauce (if there is one) and bite it. Then the delicious, scalding broth will fall straight into your mouth. Well, then eat everything else. The tails can be placed on the edge of the plate.

Dear girls, I’m afraid that I’m out of topic on this site with my recipe, but the name of the group seems to allow it and I decided... This is a dish with several components, it’s very tasty and my favorite! I can’t say that this is my national dish, but my parents lived in Dagestan and therefore it has already become ours)))) the khinkal dish has several cooking options, but more often my mother made us this “thin khinkal”, now I cook it for your family))) and as I already said, don’t confuse it with khinkali!

Ingredients:
Bouillon:
- any meat - lamb, beef or chicken - 0.5-1 kg
- onion - 1 medium
- tomatoes if available - 2 pcs.
- salt
Dough:
- flour - 300-500 g, I use by eye + for powdering
- egg - 1 or 2, depending on flour
- salt - maybe not a full tsp.
- water - half a glass, maybe more, also due to flour
- growing oil - 1-2 tsp.
Sauces:
- garlic - half a head
- vinegar - by eye
- salt
- tomato paste - 200 g or fresh tomatoes - 3-4 pcs.
- vegetable oil for frying
- walnuts

Preparation:

1. Wash the meat (pieces on the bone, like for soup), wash and cook, adding water almost completely, take a large saucepan, for khinkal you need space))) boil, remove the foam, throw in the whole peeled onion, tomatoes (optional), add salt (I add quite a bit of salt, it’s delicious if the broth is salty) and cook covered over low heat for 2 hours, chicken for about 40 minutes (you can check by piercing the leg with a fork). When cooked, set aside from the heat, place the meat on a dish with a slotted spoon and sprinkle it a little while it’s hot with coarse salt (don’t be afraid that you will over-salt it in some way, this won’t happen, and the meat will be tastier, my mother’s secret, I do this with any boiled meat or chicken ). When the broth has settled for 5-10 minutes, strain it. I consider this a must: firstly, the broth is then lighter and more beautiful, and secondly, it is cleaner and without small seeds. I do it this way: I slowly pour the broth into a bowl the size of a saucepan, and throw out everything at the bottom, except the tomatoes. I wash the pan, the broth settles in the bowl again during this time, and pour it back into the pan in the same way, so that everything at the bottom does not get inside, and I press the tomatoes through a sieve so that only the juice gets into the broth. If some of the broth has boiled away during cooking, you can dilute it a little with boiling water and add salt if necessary. Thus, the two components of khinkal, broth and meat, are ready.

2. While the meat is cooking, knead the dough. Pour the flour into a bowl or on the table, make a hole, break the eggs into it, pour in the oil, prepare a warm glass of water and stir in the salt. With your right hand, mash the eggs, stirring the whites with the yolk, and with your left hand, add water and at this time, with your right hand, slowly adding flour, knead the dough, thus replacing the dough, like for dumplings, if you need to add water or flour, it is better not to pour a lot of flour at once, the dough It should not be very steep, it will be easier to roll and growing oil is also added for the elasticity of the dough. Leave the dough in the bowl, cover with film and let rest for 15-20 minutes.

Roll out the dough into a large round thin layer, probably as thick as a landscape leaf, the thinner the better, sprinkle with flour while rolling so that it doesn’t tear. (We have a large round board especially for khinkala or dumplings, but I think it can be done on the table, if not)

Cut the dough lengthwise into strips and crosswise into squares like this. This can be done with either a regular knife or a pizza cutter.

and cover with a towel. Add to cook immediately before serving. The main component is ready.

3. There are several sauces for khinkal
- Peel the garlic and crush it, add a little salt, stir and add regular vinegar to cover the garlic.
- heat the oil in a saucepan, add the tomato and stir-fry so that it doesn’t burn or overcook so that it doesn’t darken too much, during the process you can add a little boiled water. Summer option with tomatoes - peel the tomatoes, grate them and also simmer in a saucepan, add salt, at the end you can add squeezed garlic and after 1-2 minutes remove from the heat.
- I always make walnuts in advance. I fry it in a frying pan without oil, peel it off, it comes off easily, and grind it either in a coffee grinder or in a mortar. I store it in the refrigerator and can always be added to salads or pies or to this dish.

4. Submission. Serve the meat on a platter, garlic with vinegar in a bowl, tomato or tomatoes in a bowl and also nuts. The broth will boil, throw in the khinkal “leaves”, stirring first, as soon as they float to the surface, cook for 2-3 minutes and put with a slotted spoon on a common dish, or in portions, and the broth is served to everyone. Everyone puts sauces on the leaves, mixes them, eats them as a bite with meat and washes them down with broth.


Or you can serve the leaves in broth as in the picture.

Bon appetit! Be sure to prepare it, I don’t know a person who wouldn’t like this dish))) sorry for writing so much, I wanted everything to be clear, because... I think there are people who have never encountered this dish))))
Girls, the photos are not mine, from the Internet, because... I’m still on a diet and don’t cook this))))

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, a prerequisite for which is 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!

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- the meat cut into small pieces is boiled over 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. Cut pieces of dough are thrown into the broth with the finished meat. 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 walnuts. 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 test. 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 quench 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 dough like soda, but that’s my personal taste sensation. 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.

Finely chop the green onions and herbs 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