Description
In Azerbaijan rasschet two chingala: broth – it's the first meal noodle and folding the second dish that I bring to your attention. Hengel – a delicious, hearty, nutritious food.
Ingredients
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Flour
500 g
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Water
250 ml
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Chicken egg
1 piece
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Yogurt
200 ml
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Garlic
3 tooth
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Minced meat
1 kg
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Onion
4 piece
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Salt
-
Black pepper
Cooking
For the dough sift the flour with a pinch of salt into a bowl slide. Make a well and crack in the egg. Pour a little water and knead a soft dough.
Knead the dough until elastic, about 5-10 min.
On floured surface roll out the dough into a thin layer. Try to make it as thin as possible. It can be cut into diamonds medium size.
Leave to dry for 2 hours. Hengel you can prepare for the future. Dry sliced hengel and put in paper bags.
Prepare sauce: peeled garlic to pass through chesnokodavilku and mix it with a pinch of salt. Pour kefir and mix.
Put in the refrigerator while preparing the dish.
Slice onions into thin half-rings.
Fry in hot oil on medium heat until Golden brown, stirring occasionally, 10 minutes. Remove from heat.
Heat another pan with a small amount of oil (if meat is fatty, it is possible and without oil), put the minced meat and fry it on high heat, stirring, until tender, 7-10 minutes. Remove from heat, add salt, pepper, add the onions and stir. Keep the meat with the onions warm.
Place on high heat a big broad pot of water, bring to a boil, add salt. In boiling water put the dried rhombuses of dough and cook until they float (sorry, but this stage I forgot to take a picture). Hengel very important not to digest. Lay out the diamonds with a slotted spoon to a heated plate. On top put the meat with onion, pour yogurt with garlic. Eat hingel only hot.
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