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Khinkal with Kefir Dough

Khinkal made with kefir dough will be a welcome guest at your table! (Khinkal is a hearty Dagestani dish of boiled dough pieces served with meat, broth, and a garlicky sauce — don't confuse it with Georgian khinkali dumplings.)

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Khinkal on kefir
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 5 g
Fats 20 % 4 g
Carbohydrates 55 % 11 g
102 kcal
GI: 9 / 0 / 91
  • The cooking process breaks down into three stages. Start with the broth: 1. Separate the upper part of a fresh chicken from the wings and other parts and put it in a pot. Add enough water to cover it. 2. Add one onion cut into rings (leave the rest whole) and the carrots. 3. Bring the broth to a boil over high heat, then keep cooking over moderate heat for 45 minutes. Once it boils, be sure to skim off the foam and add salt. The second stage is making the khinkal pieces themselves: 1. Pour full-fat kefir, at room temperature, into a bowl. 2. Add the baking soda to the kefir and whisk until foamy. 3. Gradually add the flour and a pinch of salt, stirring the whole time. The amount of flour can vary, but the finished dough shouldn't stick to your hands. 4. Once you've kneaded a firm dough, bag it and refrigerate for 30 minutes. 5. Then take out the dough and roll the ball into a thick sheet (about 0.5 cm / ¼ inch). Dust it well with flour so it doesn't stick to the work surface or your hands. 6. Cut the sheet into diamonds. 7. Drop the pieces into the strained, clear broth and cook until done. Meanwhile, make the sauce: 1. Peel the garlic and grate the cloves. 2. Mix the grated garlic with the sour cream and salt. The sauce is ready, and so is the khinkal. Lift the cooked pieces out with a slotted spoon and arrange them on a platter with the pieces of cooked chicken. Serve with the sauce and a garnish of fresh herbs. It's not a quick process, but Caucasian cooking is worth it. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Chicken, Grade I - 238  kcal/100g
  • Chicken, Grade II - 159  kcal/100g
  • Chicken, skinless meat - 241  kcal/100g
  • Spring chicken - 140  kcal/100g
  • Sour cream, 30% fat - 340  kcal/100g
  • Sour cream, 25% fat - 284  kcal/100g
  • Sour cream, 20% fat - 210  kcal/100g
  • Sour cream, 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Fortified whole durum wheat flour - 333  kcal/100g
  • All-purpose whole durum wheat flour - 364  kcal/100g
  • Fine semolina flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Full-fat kefir - 62  kcal/100g
  • Kefir, 1% fat - 38  kcal/100g
  • Nonfat kefir - 30  kcal/100g
  • Doktor Bifi kefir, 1.8% fat - 45  kcal/100g
  • Kefir, 2.5% fat - 53  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Frozen soup greens - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Baking soda - 0  kcal/100g

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