How to cook puff khinkal. How to cook puff khinkal. Layered khinkali with nuts and garlic sauce

The recipe for puff khinkal was kindly provided by Yuliya Vitalievna Nikitina.

It's no secret that Caucasian cuisine is very popular not only in the Caucasus, but also far beyond its borders. Every time you go to restaurants with Caucasian cuisine, there are no free tables. And in order not to have to go anywhere, but to cook it calmly and deliciously, I’ll tell you recipe famous in the Caucasus khinkala which is called "puff khinkal". To prepare it we will need: flour, salt, pepper, yeast, warm water, vegetable oil, chicken, potatoes, tomato.
So let's start:
1-first we need to make yeast dough, we make it like this - pour about 3-4 cups of flour into a bowl, well, I just pour it by eye, add one tablespoon of salt and half a tbsp. spoons of yeast, slowly pour in a little warm water and stir until a dough forms. Now we must put the finished dough in a warm place so that it rises and becomes fluffy; I usually wrap the dough in a warm blanket. It usually rises in 30-40 minutes.

Next, while our dough is rising, we will do the potatoes. First, we put the chicken cut into small pieces in a medium saucepan, add salted water so that our chicken drowns in it. We will put ours there too khinkal, so choose a pan so that everything fits. So they put the chicken in, after a minute. 5 we add previously peeled and halved potatoes. And as soon as we understand that it will soon be ready, we remove the pan from the gas, since its contents It will still be cooked with khinkal, then everything will be completely cooked.

Now our dough has risen and become fluffy, now let’s deal with the khinkaliki directly. We divide our dough in half, and then roll it out so that we get as thin a “canvas” as possible for twisting it into a roll. But before making a roll out of it, we pour vegetable oil onto our “canvas”, as I did, you will see in the photo, and sprinkle a little salt on top, but in no case over-salt, so that when you spread the vegetable oil , you slightly felt the grains of salt. And after we have completely buttered our dough, we roll it into a roll. After which we divide our roll into small parts, these are our khinkaliki. We transfer the resulting khinkaliki to another board and work on another part of the dough, from which we also make khinkaliki, according to the same scheme.

Next we laying out khinkaliki into our pan with chicken and potatoes, and in order to prevent them from sticking to each other, dip the khinkali in vegetable oil and set to cook, first over high heat, and when it starts to boil, turn the heat down and leave to cook for a minute. 30-40. To make it tasty and so as not to make other sauces afterwards, I pour a little of the resulting broth into a bowl, add a little tomato and a whisper of salt, stir, and after placing the khinkal in the pan, pour the resulting broth back into the pan. But if you don’t want that, you can quickly do it, also take a little broth, add a little tomato, salt, pepper to taste, boil, add finely chopped garlic, stir and the sauce is ready, you can also just buy sour cream, add salt to the sour cream, pepper and garlic, move around, here's another one for you sauce for khinkal.

Our khinkal is ready!!!

But that's how I I'm preparing khinkal On ordinary days, it turns out very tasty.
Eat another way to prepare puff khinkal. It’s just not putting khinkal in the same pan with chicken and potatoes, but boiling it in a mantyshnitsa, i.e. Cook on the bottom pan until half cooked, and place the khinkaliki themselves on the remaining parts of the mantyshnitsa. For the holidays, to make it look beautiful, I cook it this way, along with the sauces mentioned above. Bon appetit!

Puff DAGESTAN KHINKAL 4 RECIPES

Layered khinkal is often prepared in Dagestan. A very tasty, but high-calorie, masculine dish. There are many options for preparing it. Khinkal is prepared with nuts, nut grass, and simply with melted butter.

Ingredients:

Dough:
Flour - approximately 1.5 - 2 kg (as much as it takes)
Water - 1 liter
Yeast - 1 sachet
Salt - 1 tbsp
Filling:
Walnut or walnut grass - 2 handfuls; if grass - 3 tablespoons (we have nuts)
Onion - 1 small
Olive oil - 4.5 tablespoons
Salt to taste

How to cook
1. Knead the yeast dough in water, leave to rise for at least an hour in a warm place. Chop nuts and onions. Fry the onion in oil until golden brown, add the nuts, fry together for a minute, set aside.
2. Divide the dough into 3 parts. Roll out each piece of dough thinly. Place a third of the filling, level and roll like a roll.
3. Cut into pieces about 2 cm thick, pinch at one end and place on a greased pressure cooker disc.
4. Let stand in a warm place for about 30 minutes. Let it steam (boil water first).
5. Cook for 20-25 minutes.
Khinkal is served with boiled meat or as a separate dish, with garlic-tomato or sour cream sauce, it’s a matter of taste.

Steamed khinkal with dried meat

480 g dried meat (lamb),
850 g potatoes,
200 g wheat flour,
40 g butter for greasing the roll,
salt and spices to taste

Wash the dried meat, cut into pieces of 60 g (at the rate of 2 pieces per serving). Cook over high heat. After boiling, remove the foam and boil until half cooked.
Pour out half the broth, add the potatoes cut into slices. Place the sifted wheat flour in a heap on the table, make a depression, add salt, water (at the rate of 34 g of water per 100 g of flour), knead the unleavened dough. Roll out the dough thinly, grease generously with melted butter, and wrap it in the form of a roll. Cut the roll into pieces weighing 60 g and place in a pan on top of the potatoes. This way the dough is steamed.
When serving, place 2 pieces of meat, 2 pieces of dough (khinkal), and potatoes on each plate.

Darginsky khinkal... another option...

We will need:
meat or poultry,
potatoes (optional)
For khinkal:
flour 450g,
warm milk 250g,
dry yeast 1 tbsp,
salt 2 tsp,
sugar 1/2 tsp,
vegetable oil 3 tbsp, butter 100g (melt),
walnuts 100g (chopped).
Place the meat in a saucepan, fill it with cold water and put it on the fire. When it boils, remove the foam and throw in the whole onion. Reduce the heat to low. Cook the meat for 4 hours, and the poultry for 2. Then add salt, pepper and throw in the bay leaf.
While the meat is cooking we will make khinkal.
Add yeast, salt, sugar to warm milk, mix well and add flour. Knead the dough and at the end add vegetable oil. Place in a warm place for 20 minutes so that the dough rises a little.
Divide the dough into 3 equal parts and roll it out to about 2 mm thick.
Grease each roll with melted butter and sprinkle with walnuts. Roll the rolls and roll into pieces approximately 2 cm wide. Leave to rest for 15 minutes.
Steam for 40 minutes.
Add potatoes to the broth where the meat is cooked.
Then put the meat, potatoes and khinkal on a plate.
Serve the broth separately, sprinkled with herbs.
Sauce: sour cream + salt + garlic + herbs.

MORE RECIPE...

The yeast dough is rolled out in a thin, thin layer, the rolled out layer is coated with vegetable oil, sprinkled with crushed walnuts and Dargin grass (in our market Dagestani women call it Dargin grass, in the Grozny market this kind of grass is also sold), the roll is rolled up and cut into pieces of the same length and width. steam in a pressure cooker. Meat or chicken is boiled separately. served with red garlic sauce (mix tomato paste with water and fry in hot oil, squeeze garlic into a cup and pour tomato)

Khinkal is a traditional dish of Caucasian cuisine. In this article we will tell you a few secrets about how to properly prepare puff khinkal, and also share several basic recipes.

1. The dough for puff khinkal is traditionally prepared with yeast.
2. When the dough rises, it needs silence, and it definitely needs to be covered with something.
3. The yeast dough needs to be kneaded twice, then the khinkal will turn out fluffy, airy and soft.
4. The dough needs to be rolled out very thin, then the khinkal will turn out to be multi-layered, i.e. more tasty and beautiful.
5. To knead and roll out the dough, you need a large work surface, which needs to be greased with oil or sprinkled with flour.
6. Before rolling the dough into a roll, it is advisable to sprinkle it with nut grass, which is also called blue fenugreek or utskho-suneli.
7. To keep the broth clear, do not let it boil too much. And of course you need to remove the foam.
8. It doesn’t matter whether you steam or simply boil khinkal, use broth for this, it will add an appetizing aroma.
9. If you are not preparing khinkal by steaming, then before placing it in the broth, dip it in vegetable oil, so the khinkal will not stick to each other.

Dargin puff khinkal

Ingredients:

For the test:

• flour – 230-280 g;
• warm water – 250 ml;
• dry yeast – 15 g;
• sugar – 10 g;
• salt – 15 g;
• vegetable oil;

For the broth:

• meat – 1.2 kg;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• salt, nut grass (utskho-suneli);

For the sauce:

• – 90 g;
• garlic – 3 cloves.

Preparation

Place the washed meat in a large saucepan. It can be chicken, lamb, or beef, to suit your taste. You can immediately cut the meat into portions. Pour in a large amount of water and set to simmer, reducing the heat after boiling, add salt and do not forget to skim off the foam.

Pour the flour into a large bowl, leaving a little for kneading. Make a well in the flour, add salt, sugar and yeast and mix. Next, where the dry ingredients are already mixed, pour warm water and knead, taking a little flour. You need to let it sit for a couple of minutes so that the yeast dissolves. Knead the dough and leave it to rise, covered with a towel or cling film. Typically the dough takes 30-40 minutes to rise. It is advisable to knead it twice.

Next, divide the dough into 3 parts. Roll out each part thinly, grease with oil and sprinkle with utskho-suneli seasoning. Roll into tight rolls and cut into portions 2 cm wide. Place them on a board or on a free part of the table so that they fit a little.

Peel the potatoes, cut them lengthwise into 4 pieces and put them in the broth, they will cook until the dough rises, this is about 15 minutes.

Next, dip each khinkal in oil and send it to boil in the broth for 30-40 minutes. While we prepare the sauce. Squeeze the garlic into a bowl, add tomato paste and a little broth, mix well. You can also add chopped herbs.

We take the meat and potatoes out of the broth onto a plate, place the khinkali separately and serve with sauce.

Ingredients:

• sugar – 30 g;
• salt – 30 g;
• milk – 1 glass;
• dry yeast – 15 g;
• flour – 600 g;
• nuts – 200 g;
• , vegetable oil.
• sour cream – 100 g;
• garlic – 2 cloves.

Preparation

Let's prepare the dough, for this we mix milk, sugar, salt, yeast and a little flour, put it in a quiet, warm place. As soon as the dough rises, add it to the flour and knead the dough.

The dough should rise 2 times, after which we divide it into 2 parts and roll it out. Need to roll out quite thinly, then coat the entire surface with melted butter and sprinkle with nut crumbs. Nuts can be ground in a coffee grinder or blender, because... The crumbs need to be quite fine so that large pieces do not tear the dough. Next, roll the dough into rolls and cut into pieces 2 cm wide, you can straighten each piece a little so that the cut and filling are visible, because... When cutting, the dough is slightly crumpled with a knife, even a very sharp one. You need to wait until the khinkali are ready, and then steam them for 20 minutes, greasing the bottom of the sieve with oil. You can serve with sauce, mixing sour cream with garlic and adding a little salt.

I am a big fan and admirer of oriental cuisine. Although it is always high in calories, it is incredibly appetizing.

Several eastern peoples attribute khinkal to their traditional cuisine. The lucky ones - they have been eating such yummy food since childhood!

Particularly tasty is layered khinkal with meat, which we will now deal with.

Ideally it should be either beef or lamb. Cut the meat into fairly large pieces, but not too large, so that they can be easily handled during the meal.

Onions are an indispensable product in oriental cuisine. The more onions, the tastier. Cut it into strips; when cooked it will be very soft, but the taste of the dish will be fantastic.

It is better to cut carrots for khinkal into large pieces: into disks, like mine, or into large strips.

If you have a cauldron, then there is absolutely no need to fry the meat in a frying pan, like I do. Do everything at once in the cauldron and you'll avoid an extra step and another dirty pan.

At the time I was cooking, the cauldron was busy, so I prepared the soup sauce in a saucepan and frying pan.

So, fry the meat in a frying pan until it has a nice brownish color and place it in the pan.

If you cook in a frying pan, be sure to fill it with hot water and heat it up. It is important to “take” the color of the fried protein, it will make the sauce brownish.

Combine fried meat, onions and carrots. Add spices, water, salt and let the meat cook until done.

While the soup sauce is being prepared, you can knead the dough for khinkal. It cooks quickly.

Dissolve dry yeast in 250 ml of warm milk or water. And pour this mixture into the flour. Add salt. You can knead the dough.

At the end, add vegetable oil and knead the dough again. Let it sit for 15-20 minutes and it will be ready to go.

To make it easier to work with the dough, divide it into 2 parts. Dust your work surface and rolling pin with flour.

From each piece you need to roll out a thin cake.

Brush the dough with melted butter and roll it into a log. If you want a real Dagestan khinkal, then sprinkle the cake with walnut crumbs and only then roll it up. I am now making a simple layered khinkal in the shape of a rose.

Cut the roll into pieces 3-4 centimeters thick. This is the future layered khinkal. It is steamed.

Before placing the khinkal in the steamer, grease the bottom with vegetable or melted butter.

The liquid should cover the meat, so when the water boils away, it is better to add it.

At the very end, add finely chopped herbs: basil, parsley, dill.

Serve everything together. Layered khinkal with soup sauce.

Divinely delicious!