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.
Dagestan khinkal made from puff pastry
Even a novice cook can prepare the food; it does not require any special skills. We offer several recipes for puff khinkal.
A good piece of meat is only half the battle. The original version uses lamb or veal, but chicken is also perfect.
Place the washed and freed meat in a whole piece (weighing about a kilogram) into a pan with cold water, add water to cover completely, and place on high heat. As soon as it boils, you need to remove the foam and reduce the heat. When boiling too high, the broth becomes cloudy and unappetizing in appearance.
Before adding meat, some housewives recommend cutting it into 5-6 pieces and frying it in a hot frying pan. A golden brown crust will appear on the meat, which will seal in all the juices. When ready, it will turn out very juicy, but will not give anything away to the broth.
To give the broth a golden color, put a peeled onion and one medium-sized peeled carrot into a pan; you can cut it into thick circles. The meat will be softer if you add salt at the end. A bay leaf and a few peppercorns will add a pleasant aroma to the dish. Chicken broth has a rich taste and such a pleasant smell that you don’t need to fill it with spices. Cover the pan with a lid and, without wasting time, start preparing the dough.
Puff pastry
For khinkal, yeast puff pastry is prepared. The more layers in the dough, the airier and tastier the baked goods. We don’t plan to bake anything, but the tender dough, well saturated with the taste of the meat broth, is just what we need.
Dissolve 1 tablespoon of dry yeast in a glass of warm, but not hot, water. Add 2 tbsp sugar and 1 tsp salt. Leave in a warm place for 15 minutes. As soon as the yeast has started its work, add 3 tablespoons of vegetable oil to the dough and begin kneading. To make the flour light and saturated with air, you must first sift it through a sieve, colander or a special mug with a lever. Our recipe will require about 400 g of flour. This is about two glasses. When kneading, it will become clear whether you need to add.
Knead the dough well, sprinkle with flour, cover with a towel to prevent it from drying out, and leave to rise in a warm place for half an hour.
Now comes the most crucial moment - turning regular yeast dough into puff pastry. First grate half a stick of frozen butter on a coarse grater. For convenience, divide the dough into 4 parts. Roll each one out thinly and spread a quarter of the butter evenly, fold in half, and then again. You will get a layer folded in four. Roll out and fold three times. Do the same with the remaining parts.
How to prepare sauce for khinkal
Tomato sauce goes well with this dish. Ingredients:
- tomato paste – 3 tbsp;
- meat broth - 3 tbsp. l.;
- garlic – 2 cloves;
- salt.
Preparation:
- Crush the garlic.
- Fry the tomato over low heat with vegetable oil for 3 minutes.
- Pour in the broth, add garlic and salt.
Cool slightly and serve in a separate sauce boat.
You can also prepare sour cream sauce with meat broth:
- sour cream – 100 g;
- broth – 100 ml;
- butter – 1 tbsp. l.;
- flour – 1 tbsp. l.;
- tomato paste – 1 tbsp. l.;
- salt and pepper.
Preparation:
- Lightly brown the flour in butter.
- Pour in tomato paste and simmer for 4-5 minutes.
- Pour in broth and sour cream. Cook for 3-4 minutes.
Add salt and pepper to taste.
Although the dish takes a long time to prepare, the result is worth the time and effort.
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).
Recipe 1
After removing the finished meat from the broth, send the snails from the dough there, first pinching the edges so that they do not unfold. Take your time and cook in several stages; sticky khinkaliki look ugly, and they don’t taste the same.
If the meat cools down while you cook the khinkal, reheating it only takes a few minutes. Place the khinkal on a plate, sprinkle with herbs.
Recipe 2
The cooked meat, removed from the broth, is divided into portions and fried in a frying pan with grated carrots and onion cut into rings.
Several large potatoes are peeled and cut into 4-6 pieces lengthwise. The khinkal ingredients are placed in a pan in layers. First potatoes, meat and vegetables on top, and then prepared dough rolls. Pour in the broth so that the dough is not completely covered with liquid, and put on low heat until the potatoes are ready. In this version, the dough will be cooked both in broth and steamed. All components will be saturated, give each other their taste and fill with aroma.
The dish is served hot and always with sauce. Bon appetit!
Step-by-step recipe with photos
I am a big fan and admirer of oriental cuisine. Although it is always high in calories, it is incredibly appetizing.
Today I want to share with you a recipe for making khinkal and not just khinkal, but puff pastry. Here it is - the perfect side dish for meat or vegetables!
Several eastern peoples attribute khinkal to their traditional cuisine. The lucky ones - they have been eating such yummy food since childhood!
Particularly tasty is layered khinkal with meat, which we will now deal with.
Ideally it should be either beef or lamb. Cut the meat into fairly large pieces, but not too large, so that they can be easily handled during the meal.
Onions are an indispensable product in oriental cuisine. The more onions, the tastier. Cut it into strips; when cooked it will be very soft, but the taste of the dish will be fantastic.
It is better to cut carrots for khinkal into large pieces: into disks, like mine, or into large strips.
If you have a cauldron, then there is absolutely no need to fry the meat in a frying pan, like I do. Do everything at once in the cauldron and you'll avoid an extra step and another dirty pan.
At the time I was cooking, the cauldron was busy, so I prepared the soup sauce in a saucepan and frying pan.
Khinkal with minced meat. Recipe No. 2
The dough is mixed from one egg, a glass of milk, two glasses of flour, two tablespoons of vegetable oil and a pinch of salt, wrapped in cling film and set aside for half an hour.
At this time, prepare the filling from 500 g of minced meat, chopped herbs, three cloves of garlic and one onion, add spices to taste.
To fry, three small carrots are grated, two onions are cut into cubes.
The dough is removed from the film and rolled out into a thin layer (2-5 mm). The minced meat filling is placed on top. A roll is formed, which is cut into pieces five centimeters thick.
A layer of prepared vegetables is placed in a preheated frying pan, khinkal is placed on top, and everything is poured with broth. You can put a piece of butter. Stew for 30 minutes, serve with sour cream and herbs.
If you want to surprise your guests, prepare puff khinkal, the recipe for which can be chosen depending on taste. This tasty and satisfying dish is unlikely to leave anyone indifferent.
Khinkal is one of the most famous dishes of Caucasian cuisine. It has many varieties that differ from each other, firstly, in the size of the finished products, and secondly, in the method of their preparation. The puff khinkal deserves special attention. The product got its name not by chance. Essentially, this is boiled dough, previously rolled into a roll and divided into pieces. From here came the very layers that eventually gave the name to the finished product. As an example, we can consider several of the most interesting options for preparing such khinkal.
Recipe for “Layered khinkal”:
Boil a kilogram of coarsely chopped lamb with a whole onion. Cook the lamb for a long time over low heat. Do not let the broth boil too much so that it is clear. If there is no lamb, I make it from chicken (very practical, there are no strictly specified ingredients) Use your imagination)))
While the meat is boiling, knead the dough for khinkal. We dilute 2 teaspoons of dry yeast in 250 ml of warm milk (or water). In a deep bowl, mix the sifted flour and salt and make a well in the middle. Pour our milk and yeast into the well, mix everything well. At the very end, add 3 tbsp. spoons of vegetable oil. Mix everything well again. Let stand for 15 minutes so that the dough rises a little.
Roll out the dough thinly (first sprinkle the table and rolling pin with flour), grease with melted butter.
Sprinkle with chopped walnuts.
Here we are in action, the steamer is getting ready to take our khinkal))
Roll the dough into a roll. Cut into pieces approximately 2-3 cm in size.
Grease the sheets of the manty cooker with butter, place the khinkal on the sheet. Cook for a couple of minutes for 40 minutes. You get crumpets with a nutty taste.
How to cook puff Dagestan khinkal
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This is one of the options for how to prepare puff Dagestan khinkal. Perhaps there are other options for preparing this dish on our website. You can find out about this in the block with similar recipes. This will also be useful if the topic is not covered.
The recipe for puff pastry Dagestan khinkal was automatically added on August 19, 2011.
You can find it and 7555 more recipes in the category recipes for main courses. To prepare you will need: a saucepan, a double boiler. On average it takes 120 minutes to prepare. The list of ingredients is for 5 servings. This recipe belongs to Caucasian cuisine.
Ingredients
- Dough:
- Flour - approximately 1.5 - 2 kg (as much as it takes);
- Water - 1 liter;
- Yeast - 1 sachet (I have saf moment);
- Salt - 1 tbsp;
- Filling:
- Walnut or walnut grass - 2 handfuls; if grass - 3 tablespoons (I have nuts);
- Onion (can be done without it, I like it with onions) - 1 small;
- Olive oil - 4.5 tablespoons;
- Salt to taste.
How to cook
- 1 Knead the yeast dough in water, leave to rise for at least an hour in a warm place. Chop the nuts and onion, but not very finely, the onion finely. 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 disc of a manty cooker.
- 4 Let stand in a warm place for about 30 minutes. Set to 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. I have garlic and tomato.
- 6 For the tomato sauce, crush a couple of cloves of garlic, fry the tomato (3 tablespoons) in oil for a couple of minutes, add 3 tablespoons of meat broth, add garlic and salt. Sour cream is prepared in the same way, with broth and garlic, only without frying and oil.
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