Who can boast that they regularly eat cornmeal? Unfortunately, such people are few. Although you can cook many delicious and hearty dishes from it. One of the regions of our country where it enjoys success is Dagestan. Since ancient times, this flour has been used to prepare a national dish - khinkal. It is served both to the festive and to the home table, at which the family gathers.
It is necessary
-
- 700 g lamb
- 1 onion
- bay leaf 3-4 leaves
- peppercorns 7-9 pieces
- parsley and cilantro, one bunch
- salt to taste
- garlic 2 heads
- 700 g tomato
- 70 g fatty kefir
- 500 g corn flour
- egg - 1 pc.
Instructions
Step 1
Take a piece of lamb (preferably on a bone), rinse it thoroughly and put it in a pot of cold water. Put the saucepan on the fire and bring the meat to a boil. Then drain the primary stock and refill the lamb with cold water.
Step 2
Put the onion head, peppercorns, bay leaf in a saucepan and simmer until tender.
Step 3
While the meat is cooking, prepare the khinkal dough. It is kneaded with cornmeal, water and eggs. Roll out the finished dough 0.5 centimeters thick and cut it into small squares. You can cut circles out of the dough and pinch them in the form of ears.
Step 4
In the meantime, remove the cooked meat from the pan, cool it and cut it into pieces. Throw away the onion, pepper and bay leaf. The broth should be added with salt and pepper.
Step 5
Boil khinkal in broth, remove it with a slotted spoon on a tray. Place pieces of meat around it, and a bowl of sauce in the center.
Step 6
To prepare the sauce, you need to take the squeezed garlic and mix it with the tomato. You can use fatty kefir instead of tomato.
Step 7
Serve the broth hot with cilantro and parsley. Take khinkal with meat, dip them in sauce to taste and wash down with broth.
