Puff khinkal: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In any national cuisine there are dishes that have been tried for thousands of years, without which not a single festive feast can do. Not all residents of Dagestan have comfortable living conditions. There are no supermarkets in the mountains, and the nearest store can be at a great distance. Therefore, local housewives are forced to cook from products that are available, that is, from flour, meat, cheese, greens. But this does not mean that the Dagestan diet is primitive.

Khinkal

The most popular and easy-to-cook national dish is khinkal, which is served by hospitable hosts to guests. These are pieces of dough that are boiled in meat broth or steamed. When serving, boiled meat, khinkal, sauce and broth are served in a separate bowl. Sometimes khinkal is served on the same dish with meat.

Many interesting legends and traditions are associated with this dish. For example, the peoples of Dagestan have such a wedding tradition - on their wedding night, a young bride needs tocook khinkal for the groom's friends. If they like the dish, then the life of the couple will be long and happy.

Depending on the size and method of preparation, Avar, Dargin, Lak, Lezgi, Derbent khinkal are distinguished.

In this article we will look at the most popular recipes for puff (Dargin) khinkal.

Puff khinkal. Recipe 1

Most often, beef or lamb is used to prepare this dish. To prepare puff khinkal, you need to take 700-800 grams of beef (or other meat), one carrot, two onions, spices for meat, s alt, yeast dough. Beef, cut into large pieces, fried in vegetable oil and spread into a saucepan. Add carrots cut into rings and onion half rings, spices. Put to cook over low heat.

At this time, you need to prepare the dough. For the dough you will need 250 ml of warm water, a tablespoon of dry yeast, a teaspoon of sugar and s alt, three tablespoons of vegetable oil, 350-400 g of flour.

Dissolve yeast, sugar in warm water and leave for ten minutes. After that, s alt, vegetable oil are added, everything is mixed. The liquid is poured into the flour and the dough is kneaded, which is covered with a towel and put in a warm place for half an hour. When the dough is ready, it is punched down, divided into three or four parts.

Each part is rolled out thinly, brushed with vegetable oil, sprinkled with chopped walnuts and rolled into a roll, which is cut into pieces.

The dough should rest a little. Cookingcouple rolls. A dish such as puff khinkal, the photo of which can be seen below, is served with meat and broth.

Recipe 2

You need half a kilo of beef, a glass of flour, one egg, three or four potatoes, onion, carrot (1 pc.), S alt, spices, herbs.

The meat is cut into pieces and set to cook over low heat. While the meat is cooking, you need to peel the potatoes and cut them into slices. For the filling, finely chop the onion and herbs, grate the carrots on a grater with large holes, mix everything and s alt. Part of the carrots and onions are left for the meat.

The finished meat is taken out of the broth and disassembled into fibers, which are fried in vegetable oil with the addition of onions and carrots.

Knead the dough using flour, egg, s alt and water. Rolled into a layer, greased with vegetable oil, divided into three parts. Putting the filling on the dough, twist it into a roll, which is cut into slices three centimeters thick.

Then put the meat and vegetables in a saucepan, cover with a layer of potatoes. Khinkal is placed on top, which needs to be lightly greased with vegetable oil. Again, a layer of potatoes and khinkal is laid out. All pour broth, put on a small fire. Puff khinkal with potatoes is cooked for about forty minutes. Served with garlic sauce.

Khinkal with tomato-garlic sauce

Meat (any) is boiled and cut into pieces. Knead the dough from one egg, a glass of warm water, a pack of dry yeast, two glasses of flour. The dough should besoft and elastic. After it fits, roll it into a layer half a centimeter thick, grease it with oil, optionally sprinkle with nuts or spices, roll it into a roll. The resulting tourniquet is cut into pieces of five centimeters and sent to a double boiler or pressure cooker. Rolls should be laid with a cut down and slightly opened, giving the shape of a rose. Boil for half an hour.

Three or four tablespoons of tomato paste are put into sunflower oil heated in a frying pan, fried over low heat, then diluted with the broth in which the meat was cooked, and a few cloves of garlic are added. The resulting sauce is put into a bowl.

The ready-made puff khinkal is served on the table in portioned plates, the meat is put on a common dish. Broth and tomato-garlic sauce are served in separate bowls.

Khinkal with chicken

Beef or lamb is not always used for cooking. To prepare puff khinkal with chicken, not very steep dough is kneaded from a glass of kefir, soda (0.5 tsp), half a glass of water, flour, left for 20 minutes. Then the dough is divided into two parts, each rolled into a layer not thick more than a centimeter, smeared with vegetable oil and sprinkled with walnut grass. A layer of dough is rolled up, which is cut into pieces.

For the broth take chicken, cut into small pieces and fry in a pan. Then potatoes, cut into cubes, are added to it, s alted, peppered, poured with water and boiled until tender.

Dough rolls are placed in a double boiler and boiled for 40 minutes. Then they put it on a dish, serve chicken with broth separately.

Khinkal with dried meat

How to cook puff khinkal according to this recipe? You will need half a kilogram of dried lamb, 700-800 g of potatoes, flour (200 g), vegetable oil, s alt, spices.

The meat is washed, chopped into pieces, boiled over high heat until half cooked.

Half of the broth is poured, potatoes are added, cut into slices. Unleavened dough is kneaded from flour, water, s alt, thinly rolled out, greased with butter and rolled into a roll. The roll is cut into pieces, which are placed in a pan on potatoes. Thus, steamed puff khinkal is prepared.

The finished dish is served with meat and potatoes. Optionally, you can serve it with sauce to taste.

Khinkal with minced meat. Recipe 1

This recipe uses ground beef (1kg). An elastic dough is kneaded from 500 g of flour, 300 ml of hot water, two eggs, s alt (1/3 tsp) and rolled out in a thin layer. Minced meat is spread on top, the dough is rolled up and cut into pieces of three centimeters. The rolls are fried in vegetable oil on both sides, laid out in a deep bowl, poured with sour cream and stewed for about half an hour.

Khinkal with minced meat. Recipe 2

The dough is kneaded from one egg, a glass of milk, two glasses of flour, two tablespoons of vegetable oil and a pinch of s alt, wrapped in cling film and set aside for half an hour.

At this time, prepare the filling of 500 g of minced meat, chopped herbs, three cloves of garlic and one onion, add to tastespices.

For frying, three small carrots are grated, two onions are cut into cubes.

The dough is removed from the film and rolled into a thin layer (2-5 mm). The mince filling is laid out on top. A roll is formed, which is cut into pieces five centimeters thick.

A layer of prepared vegetables is placed on a preheated pan, khinkal is placed on top, 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 of which can be chosen depending on taste. This tasty and satisfying dish is unlikely to leave anyone indifferent.