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

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 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. Delete 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 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 the 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

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 cutting 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 sauces, 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. Tatar cuisine day is coming soon at their restaurant. 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.

Khinkal is one of the traditional Caucasian dishes, which has gained particular popularity nowadays. It consists of dough pieces boiled in meat broth, which are then served with the broth itself, sauces and boiled meat (mostly beef or lamb is used, less often chicken). This dish should not be confused with a similar-sounding Georgian dish, although there are some similarities in their preparation.

With a calorie content of 200-230 cal per 100 g, there is a high carbohydrate content. Let's look at step by step and with photos how to prepare khinkal in several varieties.

Traditional Dagestan khinkal is prepared with chicken or meat broth. This type of dish is also called Avar khinkal. The dough for this dish is made on the basis of kefir. For our dish, let's take chicken, namely the upper part of the carcass without wings.

Ingredients for the broth:

One carrot;
Onions - two heads;
Chicken – 600 g;
Salt - to taste;
Cilantro - for serving.

For the test:

Wheat flour – 2.5-3 large spoons;
Kefir (2.5% fat) – a glass;
Salt and baking soda - 0.5 small spoons each.

For the sauce:

Garlic – half a head;
Sour cream – 180 g;
Salt - to taste.

Cooking instructions:

In a deep container, place the chicken and carrots cut into rings and onion. Pour in water and bring to a boil over high heat. Skim off the foam, add salt to the liquid and leave on low heat for 45 minutes;
While the broth is cooking, knead the dough. Pour warm kefir into a bowl and dilute it with soda, stir until foam forms;
Then gradually add flour, add salt, and knead the elastic dough mass yourself. The dough for khinkal turns out snow-white and aromatic, rolls out perfectly during the process. We put it in a plastic bag for half an hour and put it in a cool place;
Roll out the cooled ball on the table. “Bathe” the dough layer in flour and roll it thoroughly until elastic. It should not stick to your hands and ultimately should have a thickness of at least 5 mm;
Then, using a knife, cut the dough piece into neat rectangles or diamonds that need to be cooked. Remove the chicken from the container and strain the broth. Place “khinkalins” one at a time in a saucepan with broth and cook for about 7 minutes;
Use a slotted spoon to catch them and immediately pierce them with a skewer or toothpick. Place on a beautiful serving platter and serve with sauce. Place chicken meat next to the dish;
The sauce is quite simple to prepare. Grind the peeled garlic cloves and mix with sour cream and salt.

Healthy and nutritious food is served hot. The taste of khinkal made with kefir is simply unique.

Chechen version

This dish is flour dumplings unusual shape() with boiled chicken meat. They are served with garlic sauce, as well as hot broth with potatoes and fried onions.

Components:

Whole chicken – 800 g;
Water – three liters;
One carrot;
Black peppercorns – 6-7 pieces;
Bay leaf.

Wheat flour – 200 g;
Water – 80 ml;
One egg;
Salt – a pinch.

Sauce and potato broth:

One onion;
Potatoes – 10 pieces;
Refined sunflower oil - two large spoons;
Green onions – 5 feathers;
Garlic – 6 cloves;
Salt - to taste.

Chechen khinkal recipe at home:

Let the chicken meat cook. When the water boils, skim off the foam and add the pepper, peeled carrots and bay leaves (do not add salt yet). Cook the chicken for about an hour;
Making the dough for dumplings: pour sifted flour into a deep bowl, make a depression in it and add a mixture of eggs, water and salt, mix everything thoroughly;
Knead into a soft dough. Cover it with a napkin and leave to “rest” for 20 minutes;
Next, divide it into two equal halves. Dust the table with flour and make a strip from each ball (about 1.5 cm);
Cut pieces about 0.5 cm wide with a knife. Press each piece with your fingers, making a flat cake, and fold it in half lengthwise;
Apply stripes to dumplings using a fork. We repeat the same with the other half of the dough, cover the pieces with a cloth;
The chicken pieces are cooked. Pour about 100 ml of broth into a separate bowl;
Chop the garlic and add it to the broth, add salt to taste;
Take out the boiled chicken meat and cut it into long strips with a knife;
Strain the broth and bring it to a boil, add peeled and diced potatoes. While it is cooking, peel and finely chop the onion, fry in a frying pan in vegetable oil until golden brown. Separately, bring a container of water to boil for the dumplings;
Ready-made potatoes can be chopped directly in the broth, and you can use an immersion blender;
Salt the broth and add fried onion to it. Let it boil and turn it off;
Boil the dumplings, either completely or in parts, in boiling water. After surfacing, the products will be ready in 2 minutes. Remove them with a slotted spoon;
“Gathering” the dish: put a bowl of sauce in the middle on a large, flat dish, and place aromatic hot khinkaliki with chicken around it. Sprinkle with chopped green onions and serve with chicken broth.

Chechen khinkal is a very nourishing and appetizing dish that will especially appeal to men.

Lezgin khinkal (also known as Kumyk khinkal) is prepared in almost the same way. The technology for preparing ordinary unleavened dough is the same as in the recipe described above, but then it is rolled out to a thickness of about 2-3 mm and thin translucent diamonds or squares are cut from it, which are boiled in meat broth. The food can be served in the form of soup, without removing the khinkalinka from the container, or in a separate bowl. It is the initial cutting of the dough that distinguishes such thin khinkal from other varieties.

Khinkal made from corn flour

This dish is ideal for feeding a large group of guests. Men will especially appreciate it, because it is very tasty and nutritious.

Ingredients for 12 servings:

Corn flour - 8 cups;
Sour cream - jar;
Any meat – 2 kg;
Semolina (Mistral) – glass;
Garlic – 10 cloves;
Soda - a small spoon;
Salt - a large spoon;
Adjika.

The cooking scheme is as follows:

Boil any meat, cut into large pieces;
Sift the corn flour and add semolina to it. This will make the dough very fluffy and soft. Add soda, add salt;
Pour boiling water over the flour and mix with a spoon, the dough mass should be elastic. Roll it into a “sausage”;
Tear off pieces and sculpt small round circles in the form of coins, pressing a little on one side;
Take out the meat and cook our preparations in the broth. Remove them as soon as they float;
Prepare the sour cream and garlic sauce as in the previous recipe.

Serve delicious and satisfying corn khinkal on a large platter with tomato, garlic or spicy sauce.

Video: Recipe for Dagestan khinkal in the form of roses

Although Dagestan khinkal is similar to Georgian khinkali, these are completely different dishes, each of which has its own recipe and cooking technology. Khinkal is pieces of dough (khinkalina) cooked in meat broth.

They are served with the same broth, as well as meat and sauce. The dish turns out very tasty, satisfying and satiates for a long time. In my step-by-step recipe with photos, I will tell you how to prepare real Dagestan khinkals with beef, lamb or chicken, and you will also learn how Dagestan khinkal differs from other types of this dish, such as Lezgin.

Lezgin khinkal recipe

This khinkal is a variety of Dagestan khinkal. His distinctive feature is that the dough for it is cut into small squares.

Knife; pot; cutting board; Bowl; pan; rolling pin; skimmer; bowls.

Khinkal is cooked in beef or lamb broth. There are also options for preparing this dish with chicken.
Choose meat from a young animal or poultry - the dish will cook faster and will not have a specific smell and taste (this is especially true for lamb).

Step-by-step preparation

We wash the meat (a kilogram of lamb or beef), dry it with a paper towel and remove films and tendons. Cut it into portions weighing 40-70 grams.
Place the meat in a saucepan, add 4 liters of water, bring to a boil and cook, skimming off the foam with a slotted spoon, for about an hour.
At the end of cooking, salt the broth and add pepper to taste.
Sift half a kilogram of flour into a bowl. Add an egg and a little salt.
Pour in 250 ml of water and knead the stiff dough. You may need a little more or less liquid, add it gradually and rely on the consistency of the dough. Leave the dough for 5-10 minutes for the gluten to swell. The dough will become more elastic and “easy to work with.”
Roll out the dough into a layer about two millimeters thick. While rolling out, sprinkle the dough with a little flour.
Cut it into squares measuring 2*2 centimeters.
Remove the meat from the broth and cut it into small pieces.
Boil the dough pieces in the broth for 2-3 minutes.
For the sauce, fry tomatoes (5 pcs) in oil. First you need to peel them (this will be easier to do if you cut the skin crosswise on top and scald the tomatoes), then chop them with a knife or using a blender. Pour half a glass of meat broth into the tomatoes and fry them for a few more minutes.
Transfer the tomatoes to a bowl and add 5-6 cloves of garlic, peeled and chopped. Salt and pepper the sauce to taste, add some finely chopped herbs to it and mix.
Remove the finished pieces of dough from the broth with a slotted spoon and place on plates. On top we put pieces of chopped meat, a few spoons of tomato-garlic sauce and sour cream. Serve the broth separately in bowls. It can be sprinkled with a small amount of chopped herbs. Bon appetit!

Recipe video

Cooking khinkal is not at all difficult, especially if you learn all the secrets and subtleties of its preparation by watching this video.

Add seasonings to the broth and sauce to your taste - suneli hops, ground coriander, hot or allspice. You can use ready-made sets of spices and seasonings.
To make the broth more aromatic, add 1-2 small onions and peeled carrots to it when cooking.
For preparing the sauce, fresh tomatoes can be replaced with canned tomatoes in their own juice. Or replace them with 1.5-2 glasses of tomato juice.

Recipe for simple khinkal with chicken

Cooking time: 1 hour 20 min.
Number of servings: 6-8.
Calories: 171 kcal.
Kitchen appliances and supplies: knife; a saucepan with a thick bottom (cauldron); cutting board; 2 bowls; rolling pin

Ingredients

Step-by-step preparation

Pour 700 grams of sifted flour into a bowl.
Add one egg.
Add half a teaspoon of salt. Pour in 320 milliliters of water. Knead soft, elastic dough.
Leave the dough for 20-30 minutes for the gluten to swell. To do this, place it in a bowl and cover with a lid or towel.
Wash the chicken, dry it and cut it into pieces. Separate the chicken fillet from the skin and bones.
Pour vegetable oil into a thick-bottomed pan (cauldron). Fry chicken pieces (except fillet) on it.
Add half a kilogram of peeled and diced potatoes. Salt and pepper to taste. Pour in 2 liters of water. It should cover the meat and potatoes.
Cover the pan (cauldron) with a lid and cook the potatoes and chicken for 20 minutes.
Finely chop the chicken fillet. Add to it the onion cut into quarters and a bunch of chopped cilantro. Sprinkle the minced meat with salt and pepper and mix everything thoroughly.
Roll out the dough into a large thin layer. Its thickness should not be more than 2-3 millimeters.
Grease the dough with a small amount of vegetable oil.
Spread a thin layer of filling over the entire layer.
Roll the dough into a roll.
Using a sharp knife, cut the khinkal into portioned pieces about 4-5 centimeters wide.
Place the khinkal pieces in a saucepan, on top of the potatoes (before this, they should have already boiled with the chicken for 20 minutes).
Cover the pan with a lid and cook the khinkal over low heat for another 30 minutes.
Place the finished dish on plates and serve. You can put the khinkal and chicken and potatoes on different plates, or you can serve it all together. When serving for a more appetizing appearance sprinkle the dish with chopped cilantro or parsley. Serve tomato sauce or sour cream separately.

Recipe video

It will be much easier to prepare Dagestan khinkal with chicken according to this recipe if you watch this video before cooking. Pay special attention to the consistency of the dough and the formation of the khinkal.

Other cooking options

I would like to recommend you one more very tasty dish, which we simply adore as a family. This - . They can also be cooked with minced meat. I often cook this dish in a double boiler. I also always have several bags of frozen khinkali in my refrigerator, which I very quickly boil for lunch if necessary.

If you, like me, love dishes that combine meat and dough, share their recipes in the comments to this article. I will also be grateful for additions, clarifications and your variations of dishes according to my recipes. Have a great week and always have a good mood!

Avar khinkal is not like Georgian khinkali. True, there is a similarity in that in both cases the main components are dough and meat. In everything else there is a lot of originality.

So, khinkal is a dish that consists of pieces of dough boiled in broth, meat, which is served along with these khinkalins, broth and sauce. In different regions, the pieces of dough themselves come in different shapes.

Rules for preparing Avar khinkal

In order to prepare traditional khinkal, you need to allocate enough time. If you have certain skills, it can be done in an hour (not counting the time of cooking the meat). It is prepared slowly so as not to miss anything either in preparing the dough or in serving it to the table. Let's look at the basic rules for preparing khinkal:

The meat for Avar khinkal is mainly beef, lamb or horse meat. It is chosen so that it produces a good rich broth and something to eat. That is, they take both meat on the bones (brisket, ribs) and pulp. The meat should be well cooked. This will require at least 2 hours.
For the khinkalins themselves, the dough is made with kefir or any other fermented milk product and an egg. Add soda to make the dough airy and salt.
The thickness of the rolled out dough is 0.7-1 cm. In the broth it will increase in volume and the thickness will be approximately 1.5-2 cm.
The shape of the Avar khinkal should be diamond-shaped, square or rectangular. Sometimes khinkalins are cut with a figured knife. The size of one side is approximately 4-5 cm.
Khinkal is not cooked in water, but in boiling broth from which the meat has already been removed.
The cooking time is 3 minutes from the moment the broth boils after the pieces of dough have been thrown in.
While waiting for the time when you can get khinkalins, you need to arm yourself with a slotted spoon and a toothpick. Use a toothpick to pierce each piece of dough at least once. If this is not done, the dough will turn blue.
The same thing will happen if you overcook khinkal.
Avar “dumplings” are placed in a heap on a large dish.
The broth should be placed in bowls nearby.
Pieces of meat are placed on separate trays or placed directly on the khinkal.
Avar khinkal can be served with two types of sauce: sour cream and tomato.

Recipe for Avar khinkal

Components:

flour - 4-5 glasses;
kefir - 0.5 liters;
egg - 1-2 pieces;
soda - 1 teaspoon;
salt - 1 teaspoon..

Preparation:

To prepare Avar khinkal, only premium or first grade flour with a high percentage of gluten is used. The flour must be sifted to saturate it with oxygen and remove excess dust and small particles of debris.
Kefir for khinkal is taken only good quality, not expired. Contrary to the popular belief that you can put everything in the dough and it won’t be noticeable, low-quality products will ruin the entire dish. Kefir needs to be mixed with egg.
Next, add baking soda and salt to the mixture. Mix everything thoroughly.
Gradually add flour in small portions to the liquid mixture of kefir and eggs. Everything is immediately mixed as a new portion is added. Add as much flour as the dough can “take.”
As soon as the mass becomes so thick that you can put it on the table, you need to dust the table with flour and put in the resulting dough.
It must be kneaded thoroughly with your hands on the table. The finished dough should resemble an earlobe: be just as soft and elastic.
Now the dough should “rest” for about 30-60 minutes. It must be placed in the refrigerator or in some cool place, for example, on a windowsill. To ensure that the dough remains as soft and does not dry out, it is covered with a towel, film or placed in a bag.
During this time, the dough will improve its quality. The gluten will swell and it will become more elastic.
The resulting dough is rolled out into a layer no more than a centimeter thick. At this time, the meat should be cooked and the broth should be put on the fire to prepare khinkal.
The rolled out dough needs to be cut into strips approximately 4-5 cm wide. And then across to make diamonds or squares.
The resulting pieces of dough are transferred to a tray and placed one by one in boiling salted broth.
As soon as the broth boils again, you need to time it for 3 minutes, after which the khinkal must be removed and immediately pierced with a toothpick. Once is enough.
The finished Avar khinkal is laid out in a heap on a large plate. It is served with meat, broth and special sauce.

White sauce for khinkal

Meat and broth are served with Avar khinkal. But some people prefer to eat khinkal only with sauce. White sauce is prepared with sour cream. It must be of good quality and high fat content. It is best to take village or farm sour cream. It is not recommended to prepare this sauce in advance, otherwise the garlic will acquire an unpleasant aftertaste.

Components:

sour cream - 350-400 ml;
garlic - 2-3 cloves;
salt.

Preparation:

Grind the garlic in a mortar and salt. The salt helps to scratch the garlic like a grater.
Mix sour cream and garlic with salt. Pour into a bowl.

Tomato sauce for Avar khinkal

Tomato sauce is made from fresh tomatoes and garlic. Depending on the time of year, it can be made from winter preparations, tomato paste, or tomatoes in their own juice.

Components:

fresh tomatoes - 3 pieces;
garlic - 3 cloves;
black pepper;
salt.

Preparation:

Fresh tomatoes need to be cut into 2 halves and the stem removed. Grate the tomatoes so that the skin remains in your hand.
If this method does not work, then you need to peel the tomatoes by piercing them in several places and putting them in boiling water for 5 seconds. Grind the peeled tomatoes using a blender.
Place the puree prepared using one of the methods over low heat.
Grind the garlic with salt and place in a cup.
Boiled tomato puree pour in the chopped garlic, pepper and let it brew for 10 minutes.
Pour into a bowl.

Video:

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