Daghestani khinkali

Asian cuisine is considered to be rather tasty. People from all over the world come to definite countries to discover something really special and delicious. If it is so, let’s try to cook something at home and enjoy ourselves, family and friends.

A real precious pearl of Daghestani cuisine is called khinkali, recipe of which may be rather different, but usually this dish can be prepared with lamb, white and red sauce.

Here we give only approximate amount of products, you can always reduce or enlarge them a bit if you like.

What products to take for khinkali recipe

Khinkali:

  • Lamb – 400-500 g

For dough:

  • Flour – 1.5 glass
  • Kefir (or natural yoghurt)- 0.5 glass
  • Soda – 0.5 tsp.
  • Salt – to taste

Red sauce:

  • Onions – 0.5 heads
  • Tomatoes – 2 items
  • Tomato paste – 1 tbsp.
  • Bouillon – 5 tbsp
  • Salt and pepper to taste
  • Garlic – 1 clove
  • Greens – to taste

White sauce:

  • Sour cream – 3 tbsp.
  • Mayonnaise – 2 tbsp.
  • Kefir – 2 tbsp.
  • Salt – to taste
  • Garlic – 3 cloves
  • Greens – to taste

How to prepare this khinkali. Recept with some explanations

And now let’s discover how to cook khinkali with lamb in details:

    1. Lamb on bone should be filled with cold water and put on fire. When you start to boil, skim it carefully.
    2. After that it is recommended to add some green roots, tied with thread, some carrots and half an onion in the peel into the bouillon. It is necessary to cook it on a small fire under the cover for about an hour. The time mostly depends on the meat to state and quality.

    1. Then it is high time for making dough for our khinkali. Inside the flour it is necessary to do something like a small hole. Salt it. Then add some baking soda and natural yogurt. Knead your dough and leave it for half an hour.

    1. Then roll the dough out in a layer of 1 cm thick and cut the small diamond-shaped figures.

    1. When the meat is cooked, take it out from the broth and arrange on a separate plate. Also pull out the carrot, onion and green roots. Throw your khinkali into broth and boil for 2-3 minutes after they surface. Take them out with the help of the slotted spoon and immediately pierce every item with a fork or a toothpick, in order to avoid their shape losing afterwards. Arrange them in the bowl and pour by butter. Otherwise they will stick together. A little amount of butter or even vegetable oil will be enough.

    1. And now let’s prepare red sauce for our delicious khinkali. Chop the onion finely and then fry in a small amount of vegetable oil. When it browns, add some butter and peeled and cut into small cubes tomatoes, finely chopped garlic, tomato paste, a little broth and stew all the ingredients for 10 minutes. At the very end sprinkle the dish with coriander, parsley and black pepper. You can also add some ground coriander.
    2. It is not difficult to prepare white khinkali sauce. For this purpose it is necessary to mix sour cream, mayonnaise, yogurt and salt. Don’t forget to add the pressed garlic and finely chopped greens.

    1. The broth should be strained into the bowl, from which you are going to drink it afterwards. Meat is torn into pieces and put into a bowl.

    1. Mind that the khikali should be eaten in a very special way. – They are dipped into the prepared sauces and washed down by the tasty broth.

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