Avar Khinkali - Secrets of a National Recipe

Kitchen appliances and utensils: pan, knife, cutting board, rolling pin, slotted spoon, wide bowl, sieve, toothpick.

Ingredients

Step cooking

1. First, rinse 1.5 kg of meat. The meat can be anything: pork, and beef, and lamb, and even chicken. Cut the meat into large portions. Then you will eat these pieces, so cut so that it is more convenient for you to bite. Bones can be present and even welcomed (it is the bones that give the "broth" to the broth), but nevertheless the meat should be several times larger. Put the chopped meat in a saucepan and pour 3-4 liters of water (2 kg of water is usually taken per 1 kg of meat).
   
2. Put the pot on the fire and cover. Open the lid periodically and remove the foam. If you do not remove the foam, you will never get a clean and beautiful broth. Depending on the meat, the broth is cooked from 1.5 (chicken or rabbit) to 2.5 hours (beef, pork, lamb). The lid needs to be slightly opened, then the broth will be more rich. One hour before the broth is ready, peel the potatoes and completely throw them into the broth.
   
3. Then peel the onion and also put in the broth. Add salt and black pepper to taste.
   
4. Let the broth with meat and potatoes continue to cook, and you proceed to prepare the dough. Sift 1 kg of flour into a wide bowl. Pour 1 tablespoon of salt and 1 teaspoon of soda directly into this mass. Mix the flour well so that the soda and salt disperse evenly.
   
5. Slowly pour in the kefir and knead the dough first in a bowl, and when the kefir is over and the dough is more or less formed, lay it on the table.
   
6. Knead on. The dough should come out elastic and not stick to your hands.
   
7. Cover the dough with a towel and let lie down for 30-40 minutes. You will see that the dough rises a little because of kefir.
   
8. Divide the dough into 3-5 parts (it depends on the workplace and the width of the rolling pin). You can not divide at all, if the table allows.
   
9. Roll the pieces thick enough - an approximate thickness of 6-7 mm.
   
10. With a knife, carefully cut large strips up to 3-4 cm wide, and then cut the strips into diamonds. This is the Avar khinkali.
    
11. By this time, your broth should have already been cooked, so carefully remove the potatoes and meat with a slotted spoon and put them on a dish. Strain the broth through a sieve and send again to the fire.
    
12. When the broth boils again, you can throw khinkali into it. Pieces are not cooked for long - only 2-3 minutes.
    
13. After the appointed time, take out 1 piece and check it for readiness - just break it and see if its center is boiled. If not, then let it boil for another minute; if so, go to the next step.
    
14. When you take khinkali from the broth, you should pierce each little thing with a toothpick 2-3 times. This is a very important point! If you do not make such punctures, your khinkali may deflate and turn blue.
    
15. Put khinkali on a dish for meat and potatoes, without stirring, in a separate slide. Pour the broth into portioned bowls and make any sauce to your taste. That's all! Sit down to eat!
    

Video recipe

Be sure to watch the video below to see what real Avar khinkali should look like.Having seen firsthand the process of preparing such a delicious dish, you can easily repeat it at home. Enjoy watching!

Avar khinkali is a very delicate and tasty dish. Unlike the Georgian, in which the meat is wrapped inside, the Avar are only pieces of cooked dough. The dish is simple in composition, made from available products and easy to prepare. Just a find for those who want to surprise their family with an oriental, not very complicated dish.

If you decide to cook it, then you need information on how to eat khinkali. Firstly, on a dish all the ingredients - meat, potatoes and khinkali - are laid out separately. Secondly, each broth is poured into a deep bowl. Thirdly, sauce is sure to be served. Sauce Options:

• garlic (sour cream, garlic, dill);
• tomato (tomatoes, hot peppers, garlic);
• mayonnaise (mayonnaise, mustard, herbs);
• apple (apples, sour cream, horseradish).

A piece of khinkali is dipped in sauce, seized with meat and potatoes and washed down with broth. Very simple!