In every country, republic, city, village, village, there are traditional dishes. So, Avars have favorite khinkals. They should be prepared the day after the wedding by the bride for the guests without any help. Girls for these purposes, from an early age, mothers are taught this process, they are introduced to all the tricks. There are so many ways to cook them.
Well, we will try to cook Avar khinkals, but - only according to popular recipes. To prepare this dish you will need: boiled meat (preferably lamb, but chicken is very often used today), dough cakes,
meat broth, tomato or some other sauce. These are usually the seven main ingredients: meat - about half a kilogram, flour - 3 cups, kefir - 1 cup, a pinch of salt, soda - at the tip of a knife, tomatoes - about half a kilogram, spices. We begin to prepare Avar khinkal, photos can be found on the pages of culinary magazines. First, boil lamb or chicken. When the meat is ready, we get out of the broth. Add the whole onion, cook over a very low heat, so that the broth is transparent and rich.
Avar khinkalas turn out to be especially tasty if the meat is put in cold water.
The meat will be juicy, and the broth will be rich. Then you need to cook the dough. For our recipe, the dough will be on kefir. Avar women are well aware of how to cook
Avar hinkal. Each mistress has her own
recipe , which she received from her mother and grandmothers. We cook according to the standard recipe. For the test, an egg, kefir, salt, soda are taken. Knead a uniform steep dough and leave it for fifteen to twenty minutes.
Avar khinkals are especially good with tomato sauce. To do this, you need to take good meaty tomatoes, in extreme cases - tomato paste. Peel the tomatoes and grate them until smooth. Then you need to put in a pan with vegetable oil, add hot water, salt, pepper and simmer until cooked.
Some people prefer Avar khinkals with white sauce. Such a sauce can be made from sour cream or kefir. Add low-fat mayonnaise, you can homemade, mashed garlic, salt, pepper and mix thoroughly until smooth. When the sauces are ready, the dough is insisted, we begin to sculpt khinkali.
We divide the dough into several parts, roll out thin sausages and start cutting. It should turn out circles, rhombuses or triangles with a thickness of not more than one centimeter. Dip in boiling broth. The most important secret of well-prepared khinkalas: as soon as they are taken out of the broth, you must immediately pierce in the middle with a fork. Then we spread everything on plates, add the meat chopped into pieces on top, pour the sauce, you can sprinkle with chopped herbs.
This dish is good in that, even if the khinkals can be fried in a pan in butter the next day. This dish is good and cold. The further reputation of the young hostess will depend on how guests like this dish at the wedding. Therefore, girls before the wedding especially carefully study the recipes for khinkal, try various sauces.