Kumyk hinkal
Description
Here is a classic Kumyk-style khinkal recipe. I'll be honest—I usually don't make it with lamb, as it's hard to find where I live, and I can't say I particularly enjoy it. Instead, I typically prepare it using chicken broth. The result is very tasty, hearty, and unique. I highly recommend it.
Instructions
- 1
Step 1
1. Wash the chicken, clean it if necessary, and cut into pieces. Place in salted water and boil until cooked.
- 2
Step 2
2. Knead the dough. Sift the flour onto a flat surface. Lightly salt it. Make a depression in the center of the flour mound. Crack the eggs into it. Pour in a glass of water. Knead the dough by hand. Roll it out and cut into squares.
- 3
Step 3
3. Remove the cooked chicken and place it on a plate. Pour out 1-2 ladles of the broth and set aside—we will need it later. Add the small squares of dough to the remaining broth and cook until done.
- 4
Step 4
4. Peel the garlic and either pass it through a press or crush it with a knife and finely chop. Pour sour cream (about 200 grams) into a bowl and add half of the garlic. Add the other half of the garlic to the reserved broth (in another bowl).
- 5
Step 5
Serve in portions: place chicken and dumplings on the plate. Eat by dipping them into sauces.