How to cook lak chinese

Caucasian cuisine has its own characteristics that distinguish it from other cuisines of the peoples of the world. Traditional Georgian, Armenian, Circassian, Ossetian, Azerbaijani dishes are prepared from mutton, beef, vegetables and greens in large quantities, rice, seasoned with spicy sauces and fragrant spices. National Caucasian dishes are shashlik, shurpa, basturma, chanakhi, chahokhbili, kyuhta and Lak hinkal. The article is devoted to the last dish.

What it is

Laksky hinkal is a national Caucasian dish, especially often prepared by Dagestanis, for whom this dish is the basis of the table. From Avar language the word "khinkal" is translated as "a piece of dough". This value completely reflects the essence of the dish itself, which is dumplings (khinkalins), cooked in a meat broth from lamb or beef. Dumplings are served at the table in the broth, in which they were cooked, a piece of meat, crushed herbs, and a spicy garlic sauce serve as a seasoning. Laksky hinkal - an original dish with a piquant taste.

Ingredients

The mistress, who decided to surprise her husband with Caucasian food, will need such products:

• 450-550 g of flour;
• 1 chicken egg;
• 1 glass of water;
• 1 onion head;
• 1 tbsp. L. Vegetable oil;
• 0,5-0,6 kg of meat on the bone, preferably lamb;
• A good bunch of greenery;
• Salt, sweet pepper - at the discretion of the hostess.

Cooking process

A piece of mutton should be sent to a pan, pour water, put on a strong fire. After boiling the water, hold for 2-3 minutes and drain the first broth, rinse the meat again, pour three liters of water and put it on low flame under the closed lid. Periodically remove the foam with foam. After an hour, throw a whole bulb (of course, peeled), salt and pepper, cook on low heat until meat is ready. Broth the broth, cut lamb in portions.

While broth is being prepared, you need to knead a fresh dough. Put the flour on the board with a slide, make a groove and drive an egg into the funnel, pour in the vegetable oil. Stir the dough, gradually adding water. After covering it with a clean white towel and leave to "rest" for 30 minutes.

To make real khinkalins, you need to tear off a small piece of dough from which to form thin sausages. Each sausage in the middle is pressed with a finger so as to give a piece of dough the shape of the "ear" or "shell". Dumpling in a strained boiling broth, cook for about 5-6 minutes. Now everything is ready, but you need to properly submit the Lakian hinkal. Put the dumplings in a bowl, fill them with hot broth, put a portion of meat and chopped herbs. To a dish we serve tomato or sour cream sauce.

Tomato or sour cream sauce

Dish Laksky Hinkal, photo of which is in the article, it is accepted to serve with a sharp red or white sauce. Red sauce is prepared on the basis of such products:

• Tomato paste - 2 tbsp. L. (Can be replaced with 3 ripe sweet tomatoes);
• Cow oil - 100 g;
• Garlic - 3 large teeth;
• Flour - 1 tbsp. L. Complete;
• Water - half a glass;
• greenery;
• Salt to the taste of the hostess.

In a frying pan, heat oil, put tomato or chopped tomato pulp (without skins) and flour, pour in water, cook until thickened on low heat, stirring constantly (about 4-5 minutes). In the finished sauce add salt, grated garlic and chopped greens.

To prepare a white sauce, the hostess will need:

• A glass of yoghourt (can be replaced with a glass of low-fat natural yogurt);
• 3 large cloves of garlic;
• 100 g of cow's oil;
• Incomplete tablespoon of flour.

The flour should be roasted to a light golden hue on cow's oil, then mixed with yogurt and chopped garlic. Laksky hinkal, the recipe of which you already know, perfectly matches with garlic sauce.

Options

There are many more options for cooking this food. For example, Kumyk hinkal or Dagestan, as well as Avar, Lezghin, Shepherd, Chechen and Dargin hinkal. All of them have no fundamental differences. The basis is a meat broth with dumplings. But the dough for Dagestani "hinkalin" is kneaded not on water, but on kefir, dumplings from it turn out to be very gentle and lush. And dumplings for Lezghin khinkal are made with quartz, dish is served with adjika.

Now you know how to cook a real Lak hinkal. A recipe with a photo of this Caucasian dish is in the article. Bon Appetit!