Hinkal - recipe

Hinkal is one of the most popular traditional everyday dishes in the kitchen of the North-Eastern peoples of the Caucasus.

One should not confuse hinkal with Georgian khinkali (made from dough with a meat filling like pelmeni), these dishes are essentially of different types.

We will tell you how to cook hinkal, a lot of national and regional recipes are known (the ingredients of the dough are different and their proportions, as well as the size and shape).

First they cook lamb or beef (sometimes chicken). While the meat is boiled, a freshly prepared unleavened dough is prepared. It is rolled out and cut into small pieces. Ready meat is removed from the broth and boiled pieces of dough in the broth.

On the table in a separate bowl serve: pieces of boiled meat, actually hinkal, broth in soup cups and sauce (usually spicy tomato-garlic or sour-garlic). Sometimes khinkalas and pieces of meat are put on one dish. To this everything can be served boiled potatoes.

Recipe of Avar khinkala from corn flour on yogurt

Ingredients:

• lean meat (lamb, beef or chicken) - 600-800 g;
• all for broth - (bulb, bay leaves, peppercorns, cloves and other unmilled spices);
• fresh greens for filing (parsley, coriander, basil, etc.);

For the test:

• corn flour - 1.5 cups or slightly more;
• wheat flour - 1 cup;
• kefir (or ayran, tan) - 1 glass;
• Chicken egg - 1-2 pcs .;
• salt - 2 pinch;

For sauce:

• tomato paste - 3 tbsp. spoons;
• lemon - 0,5 pieces;
• garlic - 2 cloves;
• hot red pepper.

Preparation

Meat cut into small pieces convenient for eating and put to cook in 1,5-2 liters of water. Cook until ready with a bulb and unmilled spices.

Dough: combine corn and sifted wheat flour, add kefir, salt and eggs. If the dough is not steep enough - add flour or starch.

Bulb and laurushka from the broth - we throw out, we extract the meat and transfer it to a separate bowl.

Roll the dough into a layer with an approximate thickness of 1 cm and cut it into rhombs (side 3-4 cm), cook them in broth for 5-8 minutes. When the khinkals are welded, extract them and pierce each fork (not to "blow off").

Sauce: dilute tomato paste with a small amount of boiled water or broth, add the chopped garlic, lemon juice, salt and season with hot red pepper.

We serve everything on the table: meat and hinkal on different dishes or on one, broth in serving cups, sauce in a bowl and fresh herbs. We eat without bread, hinkhala and meat, dip into sauce and drink with broth.