For the first time (1987 ) dish eaten in one of the regions of Azerbaijan. Could not find the recipe, because this dish did Turkish Meskhetians. Even been to Turkey, didn't know about this recipe. Delicious, interesting dish. For magazine contest "the Culinary workshop".


  • Minced meat

    500 g

  • Onion

    2 piece

  • Salt

  • Water

    50 ml

  • Flour

    200 g

  • Chicken egg

    1 piece

  • Vegetable oil

    1 Tbsp

  • Butter

    120 g

  • Cheese

    100 g

  • Yogurt

  • Garlic

  • Cumin

    1 pinch

  • Black pepper


First make the dough. In a Cup break the egg (room t), add salt, vegetable oil, warm water.
Gradually add flour, the flour I have left around 180 grams.
Knead soft, not sticky dough. Cover with a towel. Give relax a bit.
Fatty lamb chop and peel the onion...
And crank through a meat grinder. By the way, again I with their advice especially for those who work, and generally comfortable. Turn more onions (separately), put in jar, keep in refrigerator and if necessary, You always have onions for lunch.
Put the spices to taste. Mix well minced. By the way, if someone does not like the taste of raw lamb, You can mince with onion to fry first. The choice is yours.
The dough is rested, cut and roll into balls, the size depending on the pans. Pay attention to the dough, what it holes.
Fold the balls, cover the top of the dough not dry.
Put a wide pot of water on the gas, let the water boil
Now roll our balls into a round shape (again, in what form will bake)finely
And put in boiling water, the dough literally 10 seconds.
Next set the pan carefully with a slotted spoon take out the dough, put on top of the colander.
In advance melt the butter, grease the bottom of pans. Sheet-a layer of dough to grease with butter and put in pan. Top evenly put the stuffing.
So repeat the layers, spread the dough with butter, top stuffing. At the end carefully with the blade slightly slide the dough, tuck the edges vovor (for beauty) and to leave.
Put in oven for 25-30 min., baked in the oven on No. 2 speed. For 5-7 minutes until tender sprinkled on top of a red pepper.
Grate cheese on a fine grater
Also sprinkle on top the pepper. And another 3-4 min. left in the oven.
In the form of a cut. The khingal is served yogurt (matsoni) + finely chop the garlic up there (or through a garlic press) and cheese.
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