Black Sea mussels with blue cheese
2020-08-13 / test@t
Laksky khinkal
Do not confuse khinkal and khinkali! What they have in common is only the presence of a test. Khinkali is almost such big dumplings, and khinkal is a hot meat dish with broth, homemade noodles and delicious sauces.
Ingredients
- 700 g lamb pulp (shoulder blade, hind leg)
- 500 g potatoes
- 500 g flour + more for rolling
- 1 large egg
- 1 tbsp. l. vegetable oil
- salt
- 200 g of kefir with a fat content of 3%
- 3-4 cloves of garlic
- salt
- 2 medium ripe tomatoes
- 2-3 cloves of garlic
- 50 g butter
- salt
STEP-BY-STEP COOKING RECIPE
Step 1
Pour lamb with 3 liters of cold water. Bring to a simmer, reduce heat to low, and remove foam. Salt and cook the meat for 1.5 hours. Then strain the broth. Cut the meat into small pieces.
Step 2
Sift flour with a slide, make a depression in it, add salt, oil and 200 ml of ice water, knead an elastic dough. Cover with plastic wrap and leave for 30 minutes.
Step 3
For kefir sauce, peel and crush the garlic, mix with kefir, salt.
Step 4
For the tomato sauce, peel and crush the garlic. Grate the tomatoes, discard the skin. Melt the butter in a skillet, add the tomatoes, bring to a boil, cook for 5 minutes. Salt, add chopped garlic.
Step 5
Peel the potatoes, cut them in half lengthways, place in boiling water, bring to a boil, season with salt and cook until soft, about 20 minutes. Then drain the water.
Step 6
Put the broth over medium heat and bring to a boil, leave over the heat. Cut pieces from the spaced dough and roll into thin sausages. Cut the sausages into small pieces, press each piece with your finger, shaping an ear or shell, throw into the boiling broth, cook for 5-7 minutes, depending on the size of the pieces. Put the finished khinkal in warmed up deep plates, put meat and potatoes on it, pour hot broth, then add sauces to taste.
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