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Dagestan Avar khinkal

Dagestani Avar Khinkal

Hearty, mouthwatering, made from simple ingredients! Avar khinkal is a delicious dish from Dagestani cuisine, served at lunch. It consists of fluffy boiled dough pieces, meat, a sauce, and meat broth. Despite the similar name, "Avar khinkal" has nothing to do with the dish "khinkali."

Mama Sladkoezhek

Recipe author

Composition / ingredients

Servings:

Beef (boneless)

500

Water

Onion (optional)

Garlic (optional)

Bay leaf

Peppercorns (black)

Salt

Kefir

250

Flour

400

Baking soda

Salt

Sour cream

300

Garlic

Parsley (a few sprigs)

Salt (2 pinches)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 4 g

Fats 15 % 2 g

Carbohydrates 54 % 7 g

64 kcal

GI: 14 / 0 / 86

Cooking method

Step 1:

How do you make Avar khinkal? Start with the broth. How do you make the broth? Take the boneless beef, salt, peppercorns, and bay leaf. You can swap the beef for chicken or lamb if you like. You can add onion and garlic to the broth for a richer flavor, which is what we do.
Step 2:

Put everything in a pot and cover it with clean water. Since you want a rich broth, put the meat into cold water — but don't cook it too long, or it will overcook and turn bland. Bring the water to a boil and cook the broth over medium heat, skimming the foam, for 40–50 minutes (depending on the cut and quality of the meat).
Step 3:

While the meat cooks, make the dough. How do you make the dough? Sift the flour into a large bowl. Add the salt and baking soda and mix them into the flour. Pour in the kefir in a thin stream as you knead the dough.
Step 4:

Knead a soft dough that doesn't stick to your hands. Cover it with a towel and let it rest.
Step 5:

Then, when the meat is done, strain the broth and pour it back into the pot. Take the meat out of the broth and wrap it in foil to keep it hot.
Step 6:

Make the sauce. How do you make the sauce? Get the ingredients ready. You can use plain yogurt instead of sour cream. Mince the garlic — grate it or put it through a press. Rinse the herbs, pat them dry, and chop them finely.
Step 7:

Thoroughly mix the sour cream, salt, minced garlic, and finely chopped herbs in a bowl. Cover it and put it in the fridge.
Step 8:

Roll out the dough into a sheet 0.5–0.6 cm thick.
Step 9:

Cut it into small pieces.
Step 10:

Bring the broth back to a boil and cook the dough pieces for 4–6 minutes, no longer.
Step 11:

When the dough puffs up, splitting slightly at the cut, with white foam appearing around it, you can take it out. Cook it in batches of 10–15 pieces, depending on the diameter of your pot.
Step 12:

So the finished dough pieces don't turn tough and lose their fluffiness, pierce them with a toothpick in a few spots!
Step 13:

Take the meat out of the foil and cut it into pieces.
Step 14:

Serve the hot dish: the dough pieces, the pieces of boiled meat, the broth in small bowls, and the sauce. The Avar khinkal is ready! Enjoy!

For my family, this dish was a very pleasant and delicious discovery from the world of cooking.
It's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind that it can give the dish an unpleasant off-taste.
Be prepared for the fact that you may need more or less flour than the recipe calls for. Go by the desired consistency of the dough rather than the amount of flour. To avoid mistakes, read up on flour and its properties!
For this recipe, it's better to use fresh rather than frozen meat, or the cooked meat may turn out dry.