This review will not be ordinary. Today we have a special guest - Dagestan khinkal and its recipe. Please note that this national dish has nothing in common with Georgian khinkali, although it is prepared from unleavened dough, and also by boiling in a saucepan. In the classic version, khinkalins cooked in broth are served with veal, but there is an option with chicken. It is this khinkal recipe that is presented in the hozOboz review. An indispensable condition in the recipe is spicy sour cream sauce with garlic. Nothing without him. In the meantime, a little about the history and benefits of the dish.
The khinkal recipe comes from Dagestan. Moreover, it can be called without exaggeration one of the most famous local dishes in the world. In the original, the recipe for Dagestan khinkal is pieces of dough boiled in meat broth. Serve these same pieces of dough - khinkalins, along with broth, meat and a specially prepared sauce. Despite the fact that the dish seems very simple, it has many varieties, which are divided mainly by region.
Khinkal happens: Avar, it is also called puff khinkal - it is prepared in the form of rhombuses about 1 cm thick and pierced with a fork; Dargin - for him the dough is rolled out very thinly, divided into pieces, sprinkled with walnuts and rolled into rolls; laksky - rolled out with sausage, cut into cubes and boiled in meat broth; Lezgi - roll out the dough, cut into squares and boil in meat broth; shepherd khinkal involves rolling the dough with a sausage and pinching off small pieces. Then the pieces of dough are boiled in the broth as it should be. From this it becomes clear that khinkal does not look the same everywhere, but it tastes plus or minus, regardless of the region.
The cooking process itself looks something like this: meat or chicken broth is boiled, when the meat is cooked, it should be removed from the broth, and the dough cut into pieces should be lowered in its place. To serve, khinkal is laid out on a plate along with pieces of boiled meat or poultry, and tomato or sour cream sauce with garlic is certainly prepared. Here is such a khinkal, but is there any use in it? We will learn about this further.
for the broth:
for the test:
for the sauce:
In the test, and even with meat, there is not much use. Many nutritionists generally consider this combination unacceptable. On the other hand, each of these components of the dish separately can even serve our body in good stead. So in the flour, from which the khinkalins themselves are prepared, there is a huge amount of vitamin and microelements, and if you choose flour from durum wheat, then you don’t have to worry about the figure. At the same time, boiled meat is a dietary product rich in protein and iron, which is extremely important for hematopoiesis and the cardiovascular system. There are questions about sauces, but if you wish, you can do without them, though the taste of the Caucasian flakes is excellent! Today we have prepared for you a recipe for a real khinkal with a photo, so we will not delay and start cooking.
So, today we learned how to quickly and easily cook Dagestan khinkal. We hope the recipe did not seem too troublesome and complicated for you. It is quite possible that you have your own cooking options, then send us your khinkal and its recipe with a photo. We will be glad to cooperate because cooking together is much more fun. Your friend and adviser HozOboz!