Dagestan Khinkal - features of the national dish

Kitchen appliances and utensils: saucepan with a lid, a bowl, a knife, a silicone brush or spoon, cutting board, rolling pin.

Ingredients

Step cooking

1. First, prepare all the necessary ingredients. We will need a large, meaty chicken weighing about 2 kg. We wash it, cut into portions. We clean 5 tubers of large potatoes, wash them. By weight of the potato you will need about 500 g, so if you have it small, focus on the total weight.
   
2. Then we send a cauldron, a deep frying pan or a wide pot with a thick bottom to the fire. On a dry bottom, lay out portioned chicken pieces. We add salt and spices to taste to it, it can be just black pepper, or a mixture, or any other seasonings that are combined with chicken meat.
   
3. We cut the potatoes with layers no more than 1 cm thick. We spread these layers with an even layer on top of the chicken to completely cover the meat. Sprinkle the potatoes with salt, pepper, cover and put on the smallest fire.
   
4. Pour 2 cups of kefir into a deep bowl, add 0.5 tsp. soda, 1 tsp. salt, mix well. Separately, sift about 1 kg of flour and portionwise add it to kefir, knead soft dough.
   
5. Then sprinkle flour on the work surface, spread the dough and knead it with your hands. Then we make a ball out of it and leave it to rest for 15 minutes.
   
6. Now we cut the dough into four equal parts, take one of them, knead again with our hands and roll out a rolling pin with a thickness of no more than 2 mm. Using a silicone brush, the resulting layer is generously lubricated with vegetable oil. We leave one edge of the dough per 1 cm without oil, so that later it can stick together well. It is very important to use refined oil so that there is no extraneous aroma from it.
   
7. Then we turn the dough with a tourniquet, oil inside. We make such harnesses from the remaining three parts of the dough. We cut small rolls of them about 2 cm long. Due to the oil in the middle of each dough, it turns out to be similar to puff.
   
8. We spread these rolls on potatoes in a saucepan, cover, make more fire and bring to a boil. After boiling, reduce the heat and cook under the lid for about 40 minutes.
   
9. Now prepare the cucumber sauce. We rub a small cucumber or half a large one on the smallest grater and send it to a small salad bowl. We clean the head of garlic, rinse 6 cloves, grind through the garlic or the smallest grater. We send the garlic to the cucumber, add salt to taste and 0.5 cups of kefir, mix everything well.
   
10. Cooking tomato sauce. In a small saucepan we send the remains of vegetable oil or 40 grams. Add a glass of grated tomatoes (tomato juice), 50 g of water, a pinch of salt, mix everything and send to the stove. Bring to a boil, stirring constantly, add 2 minced cloves of garlic, let it boil and remove from heat.
    
11. Pour khinkal with potatoes and meat into a serving plate, separately serve two types of sauce. The food is very tasty and satisfying. Enjoy your meal.
    

Video recipe

As you can see, the recipe for making the Dagestan khinkal is quite simple, but it requires certain knowledge. To deal with it completely, we recommend watching a short video with a step-by-step cooking process.

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