Write a comment
Daghestani khinkal
There are quite a few varieties of khinkal in Caucasian cuisine. A vivid representative is the Daghestani khinkal. It is a yeast roll, cut into pieces and steamed along with meat and potatoes. The steamed rose-rolls should be soft, porous, and layered, so it is very important to make the right dough. In addition to Daghestani khinkal, another type should be mentioned – Avarian khinkal, which is also a vivid representative of Caucasian cuisine.
Ingredients
Show ingredients
For the potato-meat base:
- large pieces of chicken – 1100 g;
- potatoes – 850 g;
- white onion – 220 g;
- fresh or frozen herbs (parsley, dill, cilantro) – a total of 25-30 g;
- rock salt – 0.75 tbsp;
- freshly ground pepper – 0.75 tsp;
- vegetable oil (refined) for frying – 40 ml.
For the khinkal:
- dry yeast – 15 g;
- purified water – 200 ml;
- white sugar – 10 g;
- flour (high-grade) – 420 g;
- refined vegetable oil – 40 ml in the dough + 20 ml for rolling;
- rock salt – 1 tsp.
Preparation
- Prepare everything necessary for the potato-meat base. The chicken parts can be any, the main thing is to cut them into large pieces.
- For the khinkal, the water should be warm – about 38 degrees Celsius. Dry yeast can be replaced with fresh pressed yeast – 45 grams will be required.
- Start with making the dough for the khinkal. First, prepare the starter. To do this, dissolve the yeast in the water along with the sugar (it’s better to take a higher and smaller diameter container so that the starter has room to rise). Cover the mixture with a lid and set it in a warm place for about 15 minutes.
- After the specified time, the yeast will activate, and a vigorous reaction with foam will begin – this means the starter is ready.
- In a deep bowl, sift the flour, add salt and oil.
- Pour the starter into this bowl and mix everything first with a spoon, then knead the mixture with your hands to ensure there are no dry spots left.
- Shape the dough into a ball and cover it with a towel – let it rest for 1 hour in a warm place.
- After the allotted time, take out the bowl with the yeast dough – it has significantly risen in height and expanded.
- Transfer the dough to a table and knead it a bit. Separate one-third of the total mass. Shape it into a flat cake, then roll it out into a thin layer about 2 millimeters thick.
- Pour a tablespoon of oil onto the rolled cake and spread it with a brush over the entire surface.
- Roll the rolled dough into a tight roll.
- Cut it into slices of 3 centimeters and place them on a board.
- In a deep cauldron or pot with a thick bottom, heat the vegetable oil. Fry the pieces of chicken in it over high heat.
- Meanwhile, cut the onion into large half-rings.
- Also cut the potatoes into large pieces.
- When the meat in the pot releases juice, add the onion.
- Immediately add the potatoes on top of it.
- Salt, pepper everything, and season with herbs. If there is too little meat juice, add a little water (up to 100 milliliters).
- Place the khinkals on top – they will be steamed by the steam generated from braising the meat with the potatoes.
- Cover the pot with a lid, reduce the heat to medium, and wait for 40 minutes, after which the dish will be ready.
The Daghestani khinkal turned out to be hearty and aromatic. The layers of yeast rolls did not stick together, and the dough came out porous and airy. When serving, the dish is arranged with meat, potatoes, and several khinkals. This combination is very harmonious and often found in Caucasian cuisine.
