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Dagestan avar khinkal
10 servings1 hour 15 min
Beef - 500 gr, Water - 3 l, Onions - 1 pc., Garlic - 4 teeth., Bay leaf - 2 pcs., Pepper peas - 15 pcs., Salt - to taste, Kefir - 250 g, Wheat flour - 400 gr, food soda - 1 tea liter, Salt - 1 tea liter, Sour cream - 300 gr, Garlic - 2 teeth, Parsley - to taste, Salt - to taste
How to make Avar khinkal? Start cooking with the stock. How to make broth? Take beef flesh, salt, peppercorns and bay leaves. It is allowed to replace beef with chicken or lamb as desired. You can add onions and garlic to the broth for a richer taste, which is what we do. 
Put all the products in a saucepan, cover with clean water. Since the broth needs rich, put the meat in cold water, but do not cook for a long time so that it does not digest and does not become too tasteless. Bring the water in the pan to a boil and cook the stock over medium heat, removing the foam, for 40-50 minutes (depending on the variety and quality of the meat). 
While the meat is cooking, make the dough. How to make dough? Sift the flour into a large bowl. Add the salt and soda, mix them with the flour. Pour kefir in a thin stream, kneading the dough. 
Knead the soft, hand-free dough. Cover it with a towel and leave to rest. 
Then, when the meat is cooked, strain the stock, pour it back into the pan. Remove the meat from the stock and wrap in foil to keep it hot. 
Make the sauce. How to make a sauce? Take the products to make it. Instead of sour cream, you can take natural yogurt. Grind the garlic - grate or run through the press. Rinse the greens, dry and chop finely. 
Mix the sour cream, salt, crushed garlic and finely chopped greens thoroughly in a cup. Cover it and put it in the fridge. 
Roll the dough into a formation 0. 5-0. 6 cm thick. 
Cut it into small pieces. 
Bring the broth back to the boil and boil the dough pieces for 4-6 minutes, no more. 
When the dough is applied, a little stratified on the slice, and white foam appears around - you can take it out. Cook in portions of 10-15, depending on the diameter of the pan. 
So that the finished pieces of dough do not become stiff and do not lose pomp, puncture them with toothpicks in several places!
Remove the meat from the foil, cut it into pieces. 
Serve a hot dish on the table: pastry cakes, pieces of cooked meat, broth in pials and sauce. Avar khinkal is ready! Enjoy your meal!