Now I will tell you about the pearl of the Dagestan dishes – khinkal. Just forget about the confusion with the Georgian khinkali – big dumplings (manti).
Boil a kilo of chopped lamb with a whole onion. Cook the lamb for a long time on low heat... do Not give a boil the broth, to make it transparent... If there is no mutton made from chicken (very practical, not strictly specified ingridientov) Dream)))
While the meat boiled, knead the dough on khinkal. Dilute 2 teaspoons of dry yeast in 250 ml warm milk ( or water). In a large bowl mix the sifted flour and salt and make a hole in the middle.Pour it in the hole our milk with yeast, knead well all. At the very end add 3 tablespoons of vegetable oil. Again, give everything a good stir. Allow to stand for 15 minutes so that the dough is slightly risen.
The dough thinly roll out (pre sprinkle the table and rolling pin with flour), grease with melted butter.
Sprinkle with chopped walnuts.
Here we are in action steamer to prepare to take our khinkal))
Turn the dough into a loaf. Cut it into pieces about the size of 2-3 cm.
Lubricate the leaves Montevarchi butter, put khinkal on the sheet. Cook for a couple of minutes 40. Get dumplings with a nutty flavor.
While our khinkal to prepare in a double boiler to make a sauce for them. For this we need to put out peeled tomatoes (200-300 grams), they add a spoonful of tomato paste and 2-3 cloves of garlic, a little salt, dill, cilantro. If it turns out very thick, you can dilute with cold water or bulen (~2-3 tbsp). If no tomatoes are fried in butter tomato paste 5-7 minutes. Shift in a bowl. Next, add chestnok, greens)))
If all this is not make a different sauce, it is very simple:a Jar of sour cream, chopped Garlic, greens, salt to taste
Next, spread on a large plate of our meat and our separately khinkal. guests can add the sauce and amount of meat and khinkal) Bon appetit)))